Coincidence; my DGD just called me about this recipe.

BANANA CRUSH PUNCH

1 can (12 oz) frozen lemonade concentrate, thawed
4 cups sugar
6 cups water
5 bananas
1 can (46 oz) pineapple juice
2 cans (12 oz)
frozen orange juice concentrate, thawed
7 bottles (28 oz) lemon-lime soda

Dissolve sugar in water. Add juice. Peel and mash bananas (The blender does a nice job with this.) Add to juices. Add lemon-lime soda when ready to serve.

To freeze: Prepare mix as directed above, but do not add soda. Put in containers or wide mouth jars. Leave 1 inch head space and cover tightly. Makes 6 quarts.

To serve: Thaw mixture to mushy consistency (about 4 hours.) Place in punch bowl and add lemon-lime soda. Serve cold. Color: yellow. Serves 60.

I may have posted this one recently, or not

HOT PUNCH

2 small pkg. Black Cherry Jello
2 small pkgs Lemon Jello
Dissolve Jello in 8 cups hot water
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Pineapple Upside Down Cake -tastes just like it! Yum!

Ingredients:

Original recipe makes 1 serving

ice

1 splash grenadine syrup

1 (1.5 fluid ounce) jigger cake-flavored vodka

3 ounces pineapple juice

1 maraschino cherry

Directions

Fill a glass with ice.
Splash grenadine over ice.
Pour cake-flavored vodka and pineapple juice over the ice; stir.
Garnish with maraschino cherry to serve.

Mulled Cider

2 quarts cider
16 whole cloves
1 orange, washed
12 inches of cinnamon bark
brandy or rum, optional

Pour cider into a large pot. With a skewer, make 16 evenly spaced holes on the orange rind and insert the cloves. Put orange and cinnamon bark into pot. Bring up to a boil and quickly back off to barely a simmer for 1 hour. Taste the cider. It should taste of the spices, but if it doesn't, barely simmer for another 20 minutes.

Serve in Christmas mugs. Add a jigger of brandy or rum to the bottom of the cup before adding the cider for those so inclined.

I used to belong to a dining group. One of the members made this for us one year and it is wonderful. I had forgotten all about the milk punch until she posted it on Facebook today. So I thought I would share it with you.

Milk Punch

It is a fantastic milk punch. I first had it in Austin at the Junior League Austins Christmas Affair. You wonâÂÂt believe how wonderful it tastes.

1/3 cup sugar
1 gallon vanilla Blue Bell ice cream
1 pt. heavy cream
1 qt. half and half
Up to 1 gallon whole milk
1 cup dark Myers rum
1 cup light Bacardi rum
Nutmeg

Dissolve the sugar in the punch bowl by adding just enough water to liquefy the sugar. Add the ice cream, breaking it into chunks. Add the cream and half and half. Add the dark and light rum. Fill up the punch bowl with milk. Stir and sprinkle the top with nutmeg.

This is another recipe I don't make too often, because we can't stop drinking it.

CRANBERRY TEA PUNCH

1 quart boiling water
12 tea bags
8 ý cups cold water
2 cans (6 ounces each) frozen concentrated cranberry juice cocktail
2 cans (6 ounces each) frozen lemonade concentrate
2 cans (6 ounces each) frozen limeade concentrate
2 bottles (28 ounces each) gingerale, chilled

Pour boiling water over tea bags. Cover and steep for 5 minutes. Discard tea bags. Measure cold water into punch bowl. Add tea infusion, cranberry juice cocktail, lemonade and limeade concentrates. Stir to blend. Just before serving, add ginger ale and ice. *Yield: 1ý gallons, 48 servings, 4 ounces each.*
Contributed by Unknown, 1977

New Orleans Sunset

1 quart of vanilla ice cream
10 slices of canned peaches
1 c Frozen Mai Tai mix, diluted

Mix frozen Mai Tai mix with 2 cans of water. Pour ingredients into blender and mix well. You can add rum, but it is delicious without it.

This makes 2 tall milkshakes or 4 cocktails.

CRANBERRY PINEAPPLE PUNCH
Make a punch the day before

2 6-oz cans frozen cranberry juice concentrate, add water
1 12-oz can frozen pineapple juice concentrate
2 2-liter bottles 7-up

Keep refrigerated, can wait until the next day to add 7-up, if desired.

I was sick yesterday and forgot to post a beverage recipe; well, I thought I had done so actually. But here are two today.

Hot Cocoa Mix

1/4 cup of powdered milk
1 tablespoon Droste cocoa powder
2 tablespoons sugar
1/2 teaspoon good quality instant coffee
1/2 teaspoon vanilla powder (I use Cook's Vanilla Powder. I haven't tried other brands.)

Dissolve mix in 1/4 cup of cold water in a large mug (powered milk clumps in really hot water), add hot water to fill.

It also works nicely in a blender with a few ice cubes and some cold water.
The Drost cocoa is what makes it tasty. barnmom@gardenweb Eileen

Book Club Sangria

SERVES 6 - 8

This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.

3âÂÂ4 cup sugar
1 750-ml bottle fruity red wine, such as pinot noir
1âÂÂ4 cup brandy
1âÂÂ4 cup fresh orange juice
1âÂÂ4 cup fresh lemon juice
1âÂÂ4 cup fresh lime juice
1 cup ginger ale
1 cup fresh pineapple chunks
4 thin slices each of orange, lemon, and lime
1 fresh peach, pitted and sliced

Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Let cool and transfer to a pitcher; add wine, brandy, and citrus juices. Chill.

Before serving, add ginger ale, pineapple, citrus slices, and peaches. Stir and serve over ice.

Bump. Bumped this up because it was not moving from the 2nd page.

This post was edited by walnutcreek on Fri, Dec 27, 13 at 9:37

This is the sangria my DSis made last summer for a get together with her neighbours. It was delicious and not too sweet.

Dales Sangria

1 Bottle of white wine
ý peach, sliced
3 strawberries, sliced
2 slices lemon
2 slices lime
Handful frozen cherries
4 fresh cherries, pitted and sliced
ý apricot, sliced
6 grapes, halved
Handful blueberries
2 T sugar
Ginger ale
1 T Triple Sec liqueur

Mix all but the ginger ale ahead of time to marinate. Before serving add ginger ale.

Place fresh or frozen grapes, strawberries, and cherries in each glass before serving.

I've made this a few times. It is soooo good! You cannot compare it to canned juice. And it is great with a little vodka added to it.

Homemade Tomato Juice

Very ripe tomatoes
Pickling salt
White sugar
Lemon juice

Clean and wash very ripe tomatoes, cut in quarters. Put into large kettle and add enough water to come to just below the top of tomatoes. Bring to a boil and let boil about 1 minute.

Put through a cone shaped sieve, using the accompanying pestle. Put juice back in kettle and bring to a boil.

Immediately fill sterilized quart sealers with boiling juice. Add 1 teaspoon pickling salt, 1 teaspoon sugar, and 1 tablespoon lemon juice to each jar. Seal jars and shake to dissolve sugar and salt.

Chill and enjoy.

Compost the tomato pulp.

I've had this recipe forever but haven't tried it yet. Sure sounds fattening :-)

Williamsburg Punch

1 gallon strong coffee, chilled
1 gallon chocolate milk
1/2 gallon vanilla ice cream, softened
1 pt. heavy whipping cream, whipped
Fresh grated nutmeg (optional)

Mix first three ingredients in a punch bowl. Stir in whipped cream and sprinkle with nutmeg. Serves 32.

I have no idea where I got this recipe, just know I had it a year ago. I've only made it one time - potent!

Tami's Famous Long Island Iced Tea

Makes 5 to 6 (8-ounce) servings

4 tablespoons silver tequila
4 tablespoons pineapple-flavored rum
4 tablespoons vodka
4 tablespoons gin
4 tablespoons triple sec
4 tablespoons simple syrup (see recipe)
1/2 cup sweet-and-sour mix
2 cans (12 ounces each) Diet Coke
1 to 2 lemons, sliced into thin rounds for garnish

Mix all ingredients in pitcher. Double or triple recipe as needed to fill pitcher.

Simple syrup:
1 cup water
1 cup sugar
In small saucepan, bring water and sugar to a boil. Remove from heat when sugar is dissolved. Allow to cool before mixing into Long Island Iced Tea. Save remainder in the refrigerator for future use.