812-Lancaster Farming, Saturday, December 21,2002
Put Some Punch In Your Holiday Party Recipes
LOU ANN GOOD
Food And Family
Features Editor
LEESPORT (Berks Co.)
Trying to wrap up last minute
details for holiday entertain
ment?
Want a few ideas to inject
some flair into holiday decor and
into party fare?
Marjorie Shiner of the Nosegay
Florist offers several ideas for
creating flower arrangments.
“Don’t follow the rules in flow
er design do what you like vis
ually,” she said. She offered some
tips for creating your own floral
centerpieces.
• Group colors for impact.
• Insert picks or wooden dow
els in apples, pears, and other
fruit to hold in place in an ar
rangement. The wooden dowel
swells inside the fuit and holds it
in position.
• Use a soup tureen, punch
bowl, or pedestal cake server as a
centerpiece. Wrap a flowering
vine such as Italian russet around
bottom of bowl and tie with twis
ties to keep in position. Tuck
lemons and limes around the vine
or greens.
• Fill a glass with fresh cran
berries. Insert flowers. The cran
berries will keep flowers in posi
tion.
• If roses or other fresh flowers
droop from an air bubble, place
in very hot faucet water, and cut
stem. If it doesn’t revive, cut off
rose head and float in a pedestal
glass.
The holidays are the perfect
opportunity to delight your guest
with some wholesome and great
tasting dairy punches.
These drinks are great for a
small gathering or a church-filled
with people. Not only do they
taste great, but you are also get
ting calcium and other important
nutrients that your body needs to
stay strong.
So start today, and vow to
make dairy products part of your
life, and add more punch to your
holiday drinks.
CHOCOLATE
FOUNDATION PUNCH
2 cups milk
2 tablespoons chocolate syrup
2 scoops chocolate ice cream
1 can 7-Up (12 ounce) for
added appeal use cherry
7-Up
Use strawberries frozen in spe
cial shaped ice for garnish. Mix
all ingredients together and wish
lightly. Add ice with strawberries
(ust before serving. Yield 7 serv
ings.
Joan Boyd, Bernville, holds an arrangment using
wheat, sprays of greenery, eucalyptus, and flowers.
Marjorie Shiner, Nosegay
Florist, recommends using
a a variety of foliage and
candles at least
18-24-inches in heigth for
an elegant table cen
terpiece. The clear flower
vase is filled with pine
cones.
A-ORANGE NOG PUNCH
'/: gallon orange-apricot fruit
juice
'/: gallon vanilla ice cream or
for lighter punch use
orange sherbet plus 1 quart
milk
2 quarts lemon-lime soda,
chilled
Use a two-gallon punch bowl
or two 1-gallon punch bowls. Mix
together the first three ingredi
ents and stir lightly. Carefully
adding ice for garnish.
ALMOND EGGNOG
PUNCH
3 quarts dairy eggnog
3 cups milk
1 tablespoon almond extract
Combine all ihgredients. Pour
into punch bowl.
1 quart vanilla ice cream
3 cups chilled pineapple juice
'A cup orange juice
3 teaspoons lemon juice
4 cups cold milk
In mixing bowl, while beating
softened ice cream gradually add
fruit juices, then milk. Beat until
frothy. Pour into chilled punch
bowl.
FESTIVE
EGGNOG FLOATS
1 quart dairy eggnog
2 pints peppermint ice cream.
softened
1 cup chilled ginger ale
Garnish: peppermint ice cram,
small candy canes
April Shaub
VS*
3
Karen Shaub
Kari Martin
Lancaster County
Dairy Princess
HAWAIIAN MILK
PUNCH
Kari Martin
Lancaster County
Dairy Princess
Blend together eggnog and
peppermint ice cream. Stir in gin
ger ale. Serve in tall glasses top
ped with a scoop of ice cream
and a candy cane.
Kari Martin
Lancaster County
Dairy Princess
PARTY PUNCH COOLER
1 quart whole milk
1 quart sherbet any flavor
1 quart vanilla ice cream
3 cups pineapple juice
2 cups orange juice
3 teaspoons lemon juice
Soften ice cream and sherbet.
Combine all ingredients in a
large punch bowl. Serve immedi
ately. An ice ring of equal parts
of pineapple juice, orange juice,
and water may be used if desired.
Flavor of sherbet determines
punch color. Yield: 20 servings.
Kari Martin
Lancaster County
Dairy Princess
DAIRY GOOD
MILK PUNCH
1 quart vanilla ice cream (soft
ened)
1 quart sherbet of choice (soft
ened)
1 pint carbonated lemon-lime
beverage
I quart milk
Combine soft ice cream and
sherbet with lemon-lime bever
age. Add milk slowly before serv
ing and mix until smooth.
Be sure to follow mixing in
structions exactly.
This recipe can be modified to
suit the occasion, and/or your
taste by varying the flavor(s) of
ice cream, sherbet, carbonated
beverage and/or milk used.
Use your imagination.
Kari Martin
Lancaster County
Dairy Princess
ORANGE MILK PUNCH
1 quart orange sherbet (soft
ened)
1 quart vanilla ice cream (soft
ened)
1 quart milk
1 quart ginger ale
1 quart orange soda
Beat together all ingredients
and serve.
Kari Martin
Lancaster County
Dairy Princess
HOLSTEIN COW PUNCH
1 quart chocolate milk
1 quart milk
'A teaspoon almond extract
Vi gallon coffee ice cream
In a punch bowl, combine milk
and extract. Add ice cream by
scoopfuls and allow to float on
top of punch. Or scoop ice cream
into glasses; combine milk and
extract; then pour over ice cream.
Or put in blender for a milk
shake, adding milk as needed for
desired consistency.
If coffee ice cream is unavail
able. dissolve 2 teaspoon instant
coffee granules in 2 teaspoon hot
water and stir into vanilla ice
cream.
Kari Martin
Lancaster County
Dairy Princess
ORANGE
CREAMSICLE PUNCH
2 quarts vanilla ice cream
2 quarts orange sherbet
1 quart ginger ale
1 quart orange soda
2 quart milk
Mix sherbet and ice cream with
small amount of milk before add
ing rest of liquid.
Kari Martin
Lancaster County
Dairy Princess
CRANBERRY EGGNOG
CHEESECAKE
Crust:
IVi cups crushed coconut bar
cookies
6 tablespoons butter, melted
Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
'A teaspoon salt
4 eggs, separated
I'/’ cups dairy eggnog
2 packages (8 ounces each)
cream cheese, softened
1 tablespoon grated orange
peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
'/’ teaspoon cream of tartar
1 cup whipping cream
1 can (16 ounces) jellied cran
berry sauce
Preheat oven to 350 degrees
Fahrenheit, combine cookie
crumbs and butter.
Press onto bottom and part
way up sides of 9-inch spring
form pan. Bake 8 to 10 minutes,
or until golden. Cool completely
on wire rack.
For filling: combine Vi cup
sugar, gelatin and salt in medi
um-sized heavy saucepan. Beat
egg yolks slightly and combine
with eggnog; gradually stir into
gelatin mixture. Cook over low to
medium heat, stirring constantly
until gelatin is dissolved and
sauce is slightly thickened. Do
not boil.
Remove from heat and cool
slightly. Beat cream cheese,
orange peel and vanilla until
fluffy. Stir in cooked mixture
until well blended. Refrigerate
until mixture mounds when
dropped from a spoon.
Beat egg whites and cream of
tartar until frothy. Gradually
beat in remaining Vi cup sugar;
beat until stiff and glossy. •
Beat cream until stiff peaks
form. Fold whites and whipped
cream into cream cheese mixture.
Puree cranberry sauce in food
processor or blender until
smooth. Spoon 'A of cream cheese
mixture into crust. Top with ‘A
cranberry puree. Swirl cranberry
mixture into cream cheese mix
ture using a spatula.
Repeat layers twice. Refriger
ate several hours or overnight.
To serve: place cake on a serv
ing plate. Loosen sides of cake
with a spatula. Carefully remove
sides of pan. Refrigerate until
serving time. Yield one 9-inch
round cake.
SHRIMP DIP
Mix together well:
8 ounces cream cheese, soft
ened
1 A cup mayonnaise
'A cup chili sauce
1 teaspoon Worcestershire
sauce
1 teaspoon lemon juice
1 tablespoon minced onion
'A teaspoon Season All
Add;
1 teaspoon horseradish
2 cans small shrimp, drained
Blend well.
CRANBERRY FRUIT
SALAD
1 small orange Jell-0
1 small cherry Jell-O
2Vi cups boiling water
1 can jellied cranberry sauce,
well mashed with a fork
'A cup crushed pineapple,
drained
/i cup chopped walnuts
Combine Jell-O powders with
boiling water until well dissolved.
Add crushed cranberry sauce and
mix well. Add crushed pineapple
and chopped walnuts. Refriger
ate until firm. Walnuts and pine
apple will rise to the top.
Note: This should not be mold
ed but served in a pretty bowl.
The focal point is an or
namental purple cabbage
placed in a round dish and
surrounded with heather,
seeded eucalyptus, bells of
Ireland, or flowers of your
choice.
Can be prepared days in ad
vance and keeps well in the re
frigerator.
YULE CAKE
1 1/2 cups shelled, whole Brazil
nuts
I'/i cups walnut halves
7'A-ounces pitted dates
-A cup chopped candied orange
peel
Vi cup red maraschino cherries,
drained
Vi cup green maraschino cher
ries, drained
Va cup sifted all-purpose flour
Va cup sugar
Vi teaspoon baking powder
V 2 teaspoon salt
3 eggs
1 teaspoon vanilla
Vi cup seedless raisins
Grease bottom and sides of
loaf pan or star-shaped I'/2-quart
mold, or 2 one-pound coffee cans;
line with waxed paper; grease
paper.
Place Brazil nuts, walnuts,
dates, orange peel, red and green
maraschino cherries, and raisins
in large bowl.
Measure flour, sugar, baking
powder, and salt into sifter; sift
over nuts and fruits; mix well.
Beat eggs until light and fluffy
in small bowl; add vanilla; blend
into nut mixture. Batter will be
stiff.
Spoon mixture into loaf or
star-shaped pan; or divide be
tween two coffee cans; spread
evenly.
Bake loaf in 300-degree oven
for VA hours; bake star-shaped
mold or coffee cans 2Vi hours.
Cool cake in pan 10 minutes;
loosen around edges, turn out on
wire rack; remove waxed paper;
cool completely before slicing.
Cake will store well 2-3 months
in refrigerator. Makes three
pounds of cake.
Reader writes: My mother
used this recipe many years
ago. We thought it was the best.
Very moist and full of nuts.
Anonymous
Pat Elligson
Millers, Md.
Maryland’s Upper Chesa
peake Dairy Princess Kim
berly Underwood recom
mends Cranberry Eggnog
Cheesecake for holiday cel
ebrations.
Pat Elligson
Millers, Md.