Caramel Apple Cider

Caramel Apple Cider

  • 12-oz plain or Spiced Apple Cider
  • 1 1/2 tbsp caramel sauce
  • whipped cream, for topping
  • additional caramel sauce, for topping
  • small pinch salt (optional)

Heat cider on the stovetop or in the microwave until it is steaming. Pour into a large mug. Stir in caramel sauce.
Top with lightly sweetened whipped cream and a drizzle of additional caramel sauce. If desired, add a small pinch of salt to the caramel on top.

Berry Smoothie

Berry Smoothie

  • 3 T. orange juice concentrate
  • 3 T half-and-half or milk
  • 10 ice cubes
  • 1 cup fresh strawberries, hulled
  • 1 ripe banana cut into pieces
  • One-half cup fresh or frozen blueberries
  • One-half cup fresh or frozen raspberries or strawberries

Combine all ingredients in a blender, cover and process for 30 seconds or until smooth. Serve immediately in chilled glasses.

Harold’s Punch

Harold’s Punch

  • 2 bottles orange/raspberry juice
  • 2 liter bottle of 7-Up
  • Combine these two in a punch bowl.
  • Mix together:
    • 1 pint frozen raspberries with juice
    • 1 small container cool whip
    • 1 small container (same size as cool whip) raspberry sherbet
  • Float spoon fulls of this berry mixture on top of the juice in the punch bowl. When you serve, be sure each glass gets its share of the berry mixture.
  • Rhubarb Slush

    Rhubarb Slush

    • 12 cups chopped rhubarb
    • 2 c. sugar
    • 9 c. water
    • 6 oz. frozen lemonade
    • 1 pkg. sugar free raspberry or strawberry Jell-O

    Bring to a boil the rhubarb, sugar and water. Simmer for one-half hour. Strain the juice into a large bucket with lemonade and Jell-O. Stir to dissolve Jell-O. Freeze. Thaw slightly to slush consistency and serve mixed with 7-Up or Ginger Ale.

    Spring Punch

    This Spring Punch recipe is a hit at graduations and receptions:

    Spring Punch

    • 2 large cans frozen mixed fruit punch (thaw until slushy)
    • 2 large cans frozen pineapple juice (thaw until slushy)
    • 1 large can frozen lemonade (thaw until slushy)
    • 3 qt. dry Ginger Ale

    Place punch, pineapple juice and lemonade in punch bowl. Add Ginger Ale; stir well. Yield 24 servings. You can make an ice ring ahead of time out of the same ingredients.