FALL BRUNCH PUNCH
Steps:
- Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
- Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
- In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
- Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.
FRUIT PUNCH
Steps:
- Combine drink ingredients in a large punch bowl or pitcher.
FRUIT PUNCH
Steps:
- Combine drink ingredients in a large punch bowl or pitcher.
FRANGIPANE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
- Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
- Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
- Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
- Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.
CHAMPAGNE PUNCH
Provided by Sandra Lee
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
FRAN'S PINE-LIME PUNCH
Make and share this Fran's Pine-Lime Punch recipe from Food.com.
Provided by Hill Family
Categories Punch Beverage
Time 10m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Combine all juices in a punch bowl or halved and scooped out watermelon.
- Just before serving add scoops of sherbet.
- Pour ginger ale over sherbet.
Nutrition Facts : Calories 100.1, Fat 0.7, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 23.1, Fiber 1, Sugar 19.1, Protein 0.8
LEMON CHAMPAGNE PUNCH
This is a lovely lemony champagne punch that has a luscious flavor and golden color. Very light and refreshing.
Provided by Karen..
Categories Punch Beverage
Time 20m
Yield 50 punch cups
Number Of Ingredients 5
Steps:
- Mix lemonade and water and chill.
- Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
- Pour chilled champagne over punch and stir gently.
PINEAPPLE PUNCH DRINK
Cool and tasty - best of all easy! A definite winner.
Provided by sal
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 15
Number Of Ingredients 3
Steps:
- In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.3 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 10.6 mg, Sugar 25.5 g
MIXED FRUIT PUNCH
Make and share this Mixed Fruit Punch recipe from Food.com.
Provided by Olha7397
Categories Punch Beverage
Time 15m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool.
- Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange.
- Margo Oliver's Most Treasured Recipes.
Nutrition Facts : Calories 67.8, Fat 0.1, Sodium 2.7, Carbohydrate 17.2, Fiber 0.1, Sugar 16.1, Protein 0.1
PINEAPPLE FRUIT PUNCH
My sister made this for a bridal shower. It was beautiful and very delicious. Perfect for spring/summer weddings. Chill time=4 hours
Provided by ratherbeswimmin
Categories Punch Beverage
Time 15m
Yield 1 1/2 gallon
Number Of Ingredients 7
Steps:
- In a very large container, add the pineapple juice, sugar, and unsweetened lemonade Kool-Aid; stir until the sugar dissolves.
- Add in 3 quarts of water, orange juice concentrate, and lemon juice; stir to combine.
- Chill for 4 hours.
- Right before ready to serve, add in the ginger ale and stir.
- To make an ice ring--reserve 4 cups of punch before you chill it.
- Place assorted fruit in the bottom of a 6-cup ring mold.
- Pour 4 cups of punch into mold and freeze for 8 hours.
Nutrition Facts : Calories 2182.7, Fat 1.6, SaturatedFat 0.1, Sodium 110, Carbohydrate 549.5, Fiber 4.2, Sugar 517.9, Protein 10.2
FRUIT PUNCH
Make and share this Fruit Punch recipe from Food.com.
Provided by ImPat
Categories Punch Beverage
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large punch bowl or mixing bowl place the apple, orange and strawberries.
- Pour over the apple juice and pineapple juice and then stir in the diet lemonade.
- Stir to combine and serve.
Nutrition Facts : Calories 69.2, Fat 0.2, Sodium 10.4, Carbohydrate 17.2, Fiber 1.4, Sugar 13.5, Protein 0.7
FRANGIPANE
Steps:
- 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
- 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
- 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.
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