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Full Online Book HomeLearning KitchenFruit - Raspberry-lemon Punch
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Fruit - Raspberry-lemon Punch Post by :mikeu100k Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2213

Click below to download : Fruit - Raspberry-lemon Punch (Format : PDF)

Fruit - Raspberry-lemon Punch

1 liter ginger ale
1 qt. of raspberry sherbet
frozen raspberries
1 container of frozen pink lemonade (concentrate)


Mix all in punchbowl...... very pretty
Can use a different color too.... or strawberry instead of raspberry.
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9-inch sponge cake layer 3/4 cup dry sherry 2 packages frozen raspberries 2 packages frozen peaches Chilled custard sauce 2 egg whites 1 cup heavy cream 1 tablespoon sugar 1/2 cup toasted slivered almonds Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the
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Topping: 1 cup sour cream 2 cups miniature marshmallows Jello: 1 (6 oz.) pkg. raspberry Jello 2 Tbsp. sugar 2 3/4 cup boiling water 1 (10 oz.) frozen raspberries in syrup 1 (16 oz.) can applesauce Stir together topping ingredients, cover and refrigerate overnight (or long enough to soften and kind of melt the marshmallows). When marshmallows are softened, beat mixture with electric mixer until smooth to create topping for Jello. Dissolve Jello and sugar in boiling water; add raspberries, stirring until dissolved and mixed well. Stir in applesauce until mixed well. Pour into 13" x 9" pan. Refrigerate
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