Apricot Nectar
1 can (46 ounces) apricot nectar
1/2 lemon, sliced
2 cinnamon sticks
15 whole cloves
8 whole allspice berries
2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces)
In saucepan, mix all ingredients except ginger ale; heat to boiling. Reduce heat; simmer gently 5 minutes. Remove from heat. Cover; let stand 30 minutes. Strain and chill. Just before serving, stir in ginger ale; serve over ice. Ten 3/4-cup servings (85 calories each).
Cranberry Cocktail
Mix 1 quart chilled cranberry cocktail, 2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces) and 2 to 3 tablespoons lemon juice. Twelve 1/2 -cup servings (55 calories each).
Spiced Tea
4 cups boiling water
4 teaspoons loose tea
6 whole cloves, broken into pieces
1/2 teaspoon dried orange peel
1/8 teaspoon cinnamon
Pour boiling water on all ingredients in heatproof container. Cover; steep 3 to 5 minutes. Stir and strain. Eight 1/2-cup servings (2 calories each).
Rose Punch
2 bottles (4/5 quart each) rose, chilled
1/2 cup grenadine syrup, chilled
1/2 cup lemon juice, chilled
1 quart ginger ale, chilled
Della Robbia Ice Ring (below)
In large punch bowl, stir together rose, grenadine syrup and lemon juice. Stir in ginger ale and float ice ring in bowl. 22 servings (about 1/2 cup each).
Creamy Rose Punch: Spoon 1 pint raspberry sherbet into punch.
Della Robbia Ice Ring
Arrange several varieties of grape clusters, kumquats, dark sweet and maraschino cherries and small green leaves in a ring mold or bundt pan that fits into punch bowl. Pour water into mold to partially cover fruit; freeze. Add water to fill mold 3/4 full; freeze. Unmold; float fruit side up in punch bowl. For a crystal clear ice ring, boil and cool water before pouring into mold.
For citrus ice ring, use about 1/3 cup cranberries, 6 or 7 whole strawberries and overlap or alternate thin slices lime, orange and lemon.
Carnations, roses mums or other flowers can be frozen in the ice ring instead of fruit. Wash flowers, remove stems and place top side down in mold.
Orange Eggnog
1 cup milk
1 envelope (1.22 ounces) chocolate-flavored instant breakfast drink
1 egg
1 tablespoon sugar
Blend all ingredients on high speed 5 to 10 seconds. Serve immediately. 1 serving.
Irish Coffee
1 cup chilled whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
3/4 cup ground coffee
3 cups water
4 ounces (1/2 cup) Irish whiskey or brandy
4 to 8 teaspoons granulated sugar
Powdered instant coffee
In chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.
Prepare coffee, using 3/4 cup ground coffee and 3 cups water. Heat 4 mugs by rinsing with boiling water; drain. Add 1 ounce (2 tablespoons) whiskey and 1 to 2 teaspoons granulated sugar to each mug; stir. Pour hot coffee into each mug. Top with the whipped cream and sprinkle with instant coffee. Serve immediately. 4 servings (3/4 cup each).
California Coffee
Prepare strong coffee (3 level tablespoons ground coffee to 3/4 cup water). For each serving, pour 2 tablespoons brandy into mug; fill 2/3 full with coffee. Top with 1 scoop (1/4 cup) chocolate, vanilla, peach or butter pecan ice cream.
Caramel Flan
4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping
Heat oven to 350 degrees. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.
Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.