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A creamy, orange sparkling punch will be a hit at any party.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lime juice, raspberry
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The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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This drink is similar to a Cosmopolitan, but uses pomegranate juice.
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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Adults swoon and children squeal at the prospect of ice cream cake This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk
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A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.
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This was the only thing I had time to go to while catering an event and all the freezers went out. My deserts were gone. Well we got a quick small freezer but...
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Key lime juice and raspberry preserves add sweet and tangy flavor to these mini cheesecakes with shortbread crusts.