Month: March 2008

Buffered toast would be sitting in the oven on a cookie sheet, so it was warm and ready for dipping when the Bartholomew family had hot cocoa and toast for dinner.

2 T. cocoa
3 T. sugar, or to taste

Mix dry ingredients in a small saucepan. Add enough water to just cover mix. Do not stir. Bring to full boil, then add milk to desired richness. It is key not to stir at all.

1 – 18 oz. jar Tang
2/3 C. instant iced tea
1/2 C. sugar
1 – 3 oz. pkg. Wyler’s lemonade
1/2 tsp. cinnamon
1/4 tsp. cloves

Mix together. Store in airtight container.

Not sure of where this originated, Mom or Kathryn. Maybe another sister will know. I do know that Mom liked the punch, so does Kathryn.

1 qt. apple cider
1 pt. cranberry juice
1 pt. orange juice
1/2 C. sugar
1 tsp. whole allspice
1 tsp. whole cloves
3 cinnamon sticks

Put liquid ingredients in bottom of percolator coffeepot. Place sugar and spices in the percolator basket. Allow mixture to go through heating cycle. Serve hot.

1/2 large can frozen orange juice concentrate
1 C. milk
1 C. water
1/2 C. sugar
1 tsp. vanilla

Blend in blender. Add ice and blend. Serves 3 to 4.

1 C. sugar
4 lemons
Water

Mix 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour into pitcher and add juice from 4 lemons. Stir. Add water to make 1 1/2 quarts. Chill in refrigerator. Just before serving, add enough ice cubes to make 2 quarts.

The official Riordan wedding punch. Don’t use substitutes for 7-Up!

7 C. water
2 C. sugar
1 large can frozen lemonade
1 large can frozen orange juice
2 C. strong hot tea (1 family-size bag per 2 C.)
1 pkg. strawberry jello, dissolved in hot tea water

Make in an ice cream pail. Put jello and tea in first and stir until jello dissolves. Add water. Mix and freeze. Before serving, add one 1-liter bottle of 7-Up. Thaw about 1 hour before needed.

1 – 12 oz. can orange juice concentrate, thawed
1 – 12 oz. can lemonade concentrate, thawed
1 – 6 oz. can limeade concentrate, thawed
1 large can pineapple juice
1 bottle Club soda
2 qts. ginger ale

Combine all juices. Add soda and ginger ale just before serving.

8 C. water
4 C. sugar
1 – 12 oz. can frozen orange juice
1 – 16 oz. bottle ReaLemon
1 – 46 oz. can pineapple juice
4 to 6 qts. ginger ale
Mint leaves or maraschino cherries for garnish

1. Heat water and sugar until sugar dissolves.
2. Mix in remaining ingredients and freeze in ice cube trays.
3. Store in plastic bags in freezer.
4. Place cubes in punch bowl and add ginger ale.

Make 20 to 30 minutes before serving so cubes can melt. Requires no extra ice. Can freeze mint and cherries in the punch cubes. For an individual serving, put 3 or 4 cubes in glass and add ginger ale or other white carbonated beverage.