HALLOWEEN PUNCH

find all my best Halloween Punch recipes here! I have made it easy for you and put them all together in one post, so have a ghoulishly good time looking these over and find the best one for your spooky get together. Start with a Spicy Goblin or  Witches Brew. This Monster Soda will be sure to get some scrreams.  This one is simply called Orange Squash....hmmm sounds curiously similar to a pumpkin! How about this nice hot Sorcerers Punch to warm up all those trick or treaters? This one is a harvest punch to please all Autumn Punch! Don't forget the dry ice for this Mystic Punch!

DO YOU KNOW THIS WOMAN?

Who is this mystery woman, (from the 60's obviously)...give up?
Well it's Dorothy Dean, famous collector and publisher of recipes, many of which have been safely stored away in this never ending collection of my fathers.
here is a snippet from one of her articles and punch recipe:
A foreign foods luncheon may serve as a magic carpet, for it offers an opportunity to sample the food and flavor of a number of countries in a short time.
HACIENDA PUNCH
6 oranges
6 lemons
4 cups sugar
2 cups water
1/2 cup white corn syrup
1/4 tsp salt
2 quarts pineapple or orange juice
2 cups lemon juice
2 large bottle sauterne
2 large bottle Champagne, well chilled
2 large bottle sparkling water, well chilled
Peel oranges and lemons. Cut peel in thin strips, add sugar,water, syrup, and salt. Bring to a boil, stirring to dissolve sugar. Lower heat: simmer 15 minutes. Cover and cool: remove peel. Add cold flavored syrup to fruit juices and sauterne; pour over block of ice in large punch bowl. Let stand about 1/2 hour, stirring once or twice. Add candied peel strips if desired. Add well-chilled champagne and sparkling water.
YIELDS: 80 serivngs

HOW TO PLEASE ALL YOUR GUESTS

...even those who don't like the taste of liquor!
You can of course buy a lot of different liquors for your party,but it can get complicated and expensive, not to mention needless. With just one liquor you can serve a much wider variety of delicious drinks at your party than you ever did before. Versatile SMIRNOFF VODKA!
The reason is very simple. Due to the fact that it is filtered through a "mountain of charcoal, it's free of liquor taste or odor. So it doesn't change the flavor of fruit juice or soda. Smirnoff blends perfectly with just about anything that pours! This then makes Smirnoff the perfect choice for a punch. You simply pick the flavor you prefer and the taste you want is the taste you get. Yet you know the Smirnoff's there.
this one is called Holiday Punch but I am renaming it because of its Bright Citrusy color and flavor
SUNSHINE PUNCH
6 ounces of lemon juice
2-6ounce cans of frozen orange juice
1 fifth Smirnoff Vodka
1 quart club soda
1 1/2 quart gingerale
pour ingredients in punch bowl with chunks of ice. Garnis with fruit
YIELDS:41 servings

CHAMPAGNE PUNCH
6 ounces of lemon juice
1-6 ounce can of orange juice
1 fifth of Smirnoff Vodka
4 ounces grenadine
1 quart club soda
1 fifth domestic champagne
pour aall ingredients into punch bowl over ice block, in order, adding soda and champagne very slowly.
YIELDS: 31 servings
ps. Smirnoff makes the perfect hostess or host gift. A gift that is always welcomed because no other liquor makes so many wonderful drinks. 

ORANGE ALMOND BOWL

The punch recipes that follow each make approximately a gallon of potable, enough for eight bibulous guests at three rounds apiece.

Orange Almond Bowl
18 oz blended whiskey
12 oz Danish aquavit
1 quart  plus 8 oz orange juice
8 oz sweet vermouth
1 teaspoon orange bitters
peel of 2 large California oranges
6 ozs slivered almonds
2 tbs melted butter
salt
1 qt plus 1 pint quinine water
preheat oven at 375. Place almonds in shallow pan or pie plate. Pour butter over almonds mixing well. Place pan in oven and bake until almonds are medium brown, stirring once during baking. Avoid scorching. Sprinkle with salt. Chill almonds and all other ingredients. Pour whiskey,aquavit,orange juice, vermouth and bitters over large block of ice in punch bowl. let mixture ripen 1 hour. Cut orange peel into narrow strips about 2 inches long. Pour quinine water into bowl. Stir. Float orange peel and almonds on punch.
YIELDS: 1 gallon

GIN CASANOVA PUNCH

1 quart gin
16 ozs Casanova liqueur
16 oz dry vermouth
1 quart unsweetened grapefruit juice
1/3 cup sugar
1 quart club soda
2 lemons
2 bunches mint
chill all ingredients.pour gin, Casanova liqueur, vermouth and grapefruit juice over large block of ice in punch bowl. Add sugar and stir well. Let mixture ripen 1 hour. Just before serving add club soda to bowl.Stir. Cut lemons into thin slices. Float lemon slices and mint on punch. If mint stems are very long, cut off and discard bottom ends


BARBADOS BOWL
1 fifth light rum
8 ozs 151 proof rum
8 medium bananas
1 quart plus 12 oz pineapple juice
18 ozs (3 cans ) frozen concentrated limeade
12 oz can mango nectar
2 limes
chill all ingredients except bananas, cut 6 bananas into thin slices and place in electric blender with limeade. pour rums, pineapple juice, into punchbowl, add banana mixture, slice limes thin and remaining bananas into chunks. Float on top.

VALENTINES DAY PUNCH RECIPES FOR KIDS

Colorful punches add excitement to any child's birthday or holiday party. Canned punch made with the fruit of the Hawaiian islands,long a favorite with the young set is available in red, orange, graape and pineapple varieties.
SNAPPY APPLE PUNCH

2 cans  46 oz each regular or low calorie red Hawaiian punch chilled.
1 quart apple juice, chilled
2 apples, cut into 1/2 inch thick slices
lime juice
whole cloves
combine the Hawaiian punch and apple juice. Brush apple slices with lime juice to keep them from discoloring, press whole cloves into slices to make heart shapes. Carefully float heart apples in punch.
YIELDS: 4 quarts

TANGY FRUIT PUNCH
1 cup orange juice
1 cup lemon juice
1 cup grenadine syrup
1 tall bottle of gingerale
red food coloring
ice
combine fruit juices and grenadine. Chill. At serving time gradually add gingerale and tint to desired shade with red food coloring. Serve in tall galsses with pleanty of ice.
YIELDS:8-10 servings

CRAN-PINEAPPLE
2 pints cranberry juice cocktail
2 -18 ounce cans unsweetened pineapple juice
1 1/2 cups lemon juice
2 cups sugar
2 -12 ounce bottle of gingerale
ice block
lemon slices
combine fruit juices and sugar; stir until sugar dissolves. Chill. at serving time pour over ice in punch bowl, slowly add gingerale.float lemon slices on top
YIELDS;25 punch cup servings


this isn't really a punch but does classify as a liquid, so I'm counting it as one of the next ten! (40)

PINK AND WHITE ICE CREAM POPS
6 scoops vanilla ice cream
1/4 cup Nestles Quik Strawberry Flavor
1/2 cup coconut
Roll individual scoops of ice cream in the strawberry flavor and then repeat in the coconut. Place in decorative cupcake liners and freeze until serving time.
YIELDS:6


STRAWBERRY EGGNOG
2 eggs
1 cup milk
1/2 cup heavy cream
3 tbs Nestles Quik Strawberry Flavor.
combine all ingredients in blender, blend at high speed for about 20 seconds. Serve immediately.
try these milk cubes in this punch.

ROSY APPLE PUNCH

2 cans (12 ounce each) frozen apple juice concentrate
2 cans water
1 qt cranberry juice well chilled
1 quart sparkling water or gingerale well chilled
1 apple sliced around the circumference of apple to make a circular slice.
put frozen apple juice in large mixing bowl or pitcher. Mix  in water wiith frozen concetrate.Add cranberry juice, Just before serving pour mixture over ice block in punch bowl, add sparkling water or gingerale.
YIELD;30 punch cup servings

RUBY RED CRANBERRY PUNCH
1 12 ounce can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
1 No. 2 can (2-1/2 cups) pineapple juice
1 1/2 qts water or soda water
6 pints cranberry juice cocktail.
add water to frozen concetrates as directed on cans or use part water and part sodawater. If using soda water, use 1 part water to mix juices in liquid then add soda water. Serve over ice in punch bowl or make valentine ice wreath below.
YIELDS; 50 punch cup servings

VALENTINE WREATH
one bottle maraschino cherries
2 cups pineapple juice
2 cups cranberry juice
place cherries in bottom of valentine ice mold. Put a little pineapple juice in mold and freeze, take out and add cranberry juice freeze until firm. To unmold dip in lukewarm water and invert into punch bowl. To unmold dip the bottom of mold in luke warm water and invert intounch bowl. When inverting into glass punch bowl. hold ring so that it will not drop too abruptly into bowl.

SPARKLING STRAWBERRY PUNCH
1 gallon lemonade
1 quart pineapple
3 quarts gingerale
1 1/2 qts strawberries fresh sliced
strawberried, whole as needed
combine lemondade and pineapple juice. Pour over ice inpunch bowl. Add ginerale and sliced strawberries. Garnish with a whole strawberry.
YIELDS; 2 -1/2 gallons

ST VALENTINES PUNCH
2 pks raspberry  gelatin
2 cups boiling water
2 -6ounce cans frozen raspberry lemonade concentrate
1 quart cold water
2 cups papaya juice
2 tall bottles gingerale
1 can redi-whip (whipped cream)
valentine ice mold
dissolve gelatin in boiling water, stir in lemonade concentrate, cold water and papaya juice.Pour mixture over ice block,slowly add gingerale. form a valentine shaped on top of punch in bowl, with canned whipped cream. or spoon dollops, of plastic container whipped cream,or try these heart shape milk cubes.

STRAWBERRY PARTY POPS
1/2 cup Nestles QuikStrawberry flavor
1 -1oz pkg unflavored gelatin
2 -1/2 cup milk
in small saucepan, combine Strawberry flavor and gelatin mix, gradually stir in 1 cup milk. Heat stirring constantly, until gelatin dissolves. Add 1-1/2 cups milk and chill in refrigerator until slightly thickened about 1- 1/2 hours. Spoon mixture into 8 -3oz paper cups. insert wooden stick in center. Freeze until ready to serve. Remove paper cup before serving.
YIELDS; 8

TOAST THE NEWLYWEDS

with sparkling punch as they cut the first slice of wedding cake. Here are three resfreshing fruit punches that we highly recommend. These recipes can be doubled or tripled if the reception is large. In estimating the amount you'll need, plan on 2 1/2 servings (3 ounce) per person.

Priscilla and the King

RECEPTION PUNCH
2 cups orange juice
2 cups grapefruit juice
2 cups pineapple juice
1 6 ounce frozen lemonade concentrate
3 1/2  cups cold water
2  tall bottles of ginger ale (chilled)
Ice  block
combine orange, grapefruit, and pineapple juice. (You may use fresh, canned or frozen juices)
Stir in lemonade concentrate and water. Chill. At serving time pour over ice in punchbowl. Gradually add ginger ale.  Yields: 60 servings

FROSTY FRUIT PUNCH


1 quart pineapple juice
1 quart orange juice
1 quart apple juice
2 tall bottles ginger ale
2 quarts lemon lime or orange sherbet.
chill juice and ginger ale. At serving time, pour into punch bowl,stir, add sherbet by spoonfuls.NO ICE NEEDED!   Yields: 50 servings

GOLDEN GLOW PUNCH
1 package tangerine soft drink powder
1 cup sugar
2 quarts water
1  6-ounce can frozen leonade concentrate.
1  6-ounce grozen orange juice concentrate
1 No. 2 can pineapple juice
1 tall bottle ginger ale
Ice block
Dissolve soft drink powder and sugar in water. Stir in undiluted fruit juice concentrates and pineapple juice. Chill. At serving time. pour over ice in punch bowl. slowly add ginger ale. Yields: 50 servingshttp://dreamlifeincity.blogspot.com/

Party Idea!

From what appears to be a recurring article in a food magazine, unknown magazine, unknown date:

There's something particularly hospitable about a spontaneous( or seemingly spontaneous) invitation.

Suppose next Sunday morning as you leave church you meet someone you like but seldom  have a chance to visit with. Instead of the inevitable...We should get together sometime....wouldn't it be more fun to say...It's an hour or so before dinner , why don't you come home with us for a cool drink? The invitation is not as spur of the moment as it sounds, because earlier you prepared ORANGE JUICE BOWL and frosted glasses with lemon juice and sugar, and puteverything in the refrigerator to chill.  The drink makes a perfect appetizer for a big Sunday dinner and at the same time contributes valuable vitamin C.

If your guest marvel at the lightnIng speed with which refreshments are produced, you can confess graciously... "We were hoping that you would accept our invitation!"

ORANGE JUICE BOWL

Fill punch bowl or pitcher with orange juice. 1 sliced lemon and sugar to taste.

Chill thoroughly in freezer and serve with sprig of mint or fruits.

   

      or

COFFEE PUNCH

Combine 1 1/2 cups light cream, 

two cups hot strong coffee, 

and two cups heavy cream. 

Spoon 1 1/2 pints of vanilla ice cream on top,
stir to blend.  

Yields 2 quarts

ADD THIS TO THE LIST TOO, FROM http://citromhab.blogspot.com/2011/03/narancsos-poharkrem.html

recipe number 48

Sparkling Punch
3 packages soft drink powder any flavor
3 cups sugar
9 cups cold water
3  2 liter bottles gingerale
ice block
Dissolve soft drink powder and sugar in water.  Chill. Just before serving time pour over ice in punch bowl, slowly add gingerale.
Yield: 50

recipe number 37

Orange Squash
2  9 ounce can frozen imitation orange juice thawed
2  3 oz pkg lemon instant pudding mix
6  cups cold milk
Mandarin oranges
Combine the orange juice concentrate lemon pudding and milk in ablender until well blended. Pour into glasses and place in freezer 30 minutes until it starts to freeze and is slushy. drop a few mandarin orange slices in each cup.
Yields: 12

recipe number 23

Sunrise Punch
1 cup orange juice
1 1/2 cups pineapple juice
1  2 liter bottle of gingerale or club soda
Ice
Chill fruit jucies and gingerale. Just before serving time combine fruit juices and gingerale. Pour into punch bowl over ice.
Yield: 10 - 4 ounce punch cup servings.

recipe number 20

Spiced Pineapple Sparkle
2/3 cup sugar
1 1/2 cups water
6 cinnamon sticks/ 12 whole cloves
1 46 ounce unsweetened pineapple juice/ 1 1/2 cups orange juice/ 1/2 cup lemon juice
1- 1 pint 12 ounce bottle gingerale
*serve with cinammon sticks for each guest*optional
In saucepan combine sugar, water, cinnamon sticks and cloves
cover and simmer 15 minutes; strain.  cool.  Add fruit juices; chill.  Just before serving pour over ice cubes in punch bowl; slowly pour gingerale into bowl.
Yeilds: 18 punch cup servings

recipe number 13

Fruit Sarasoda
2  6 ounce cans of orange juice concentrate
 2 cups fresh berries. (blueberries, raspberries, or cut up strawberries)
1 pint lemon sherbet.
reconstitute orange juice according to can directions. In each of single tall glasses place a generous spoonful of fruit. Fill glasses about 3/4 full of orange juice.  Add a scoop of sherbet for each glass, then spoon remaining fruit on top
Yield: 6 tall glass servings or 12 short punch glass servings.
*if you are going for a certain color remember your color wheel. Orange+blue+yellow=brown
Orange+ red+yellow =orange

recipe number 12

Southern Punch
1 small jar maraschino cherries
fresh mint leaves
2  - 6 ounce cans frozen orange juice concentrate
1 - 6 ounce can frozen grapefruit juice concentrate
1 - 28 ounce bottle of gingerale.
*Decorate ice cubes first.  Pour water into ice cube trays about 1/4 inc. Let the cubes freeze. when this is frozen lace whole or halved marashino cherries ( save juice) and mint leaf on the cubes. Add a small amount of water and freeze to anchor the fruit When this is frozen add more water to fill to normal size ice cube.*
Reconstitute orange juice with  2 cans of water of each can. Reconstitute grapefruit juice with 3 cans forevery can. and pour andverything into a large bowl. Add 1/4 cup of the maraschino juice you saved. Mix well.
Add ginger ale and decorated ice cubes just before serving.
Yeild: 24  1/2 cup serving