|The Book of Finger Food|
|by Hilaire Walden|
An illustrated collection of over 80 recipes for food that can be eaten without the use of cutlery and served as part of a buffet.
1 - 10 of 70 for brandy slush
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Bring 7 cups ... Let cool. Add brandy. Put in ... cream scoop into medium size glass and pour a little 7 Up or other clear soda pop over top to make slushy.
Boil 7 cups ... Mix: 2 c. brandy 12 oz. frozen ... cooled waters. Freeze. To serve: Add 2 parts slush and 2 parts 7-Up. Chill about 3 days until frozen.
Bring to a ... minutes. Remove tea bags. Add orange juice, lemonade and brandy. Freeze until firm. To serve fill glass with 1/2 brandy slush and 1/2 7-Up.
Bring sugar and ... lemonade. Cool. Add brandy and stir well. ... Brandy for Cherry Slush or 1/2 cherry, 1/2 berry flavored brandy for Cherry-Berry Slush.
Boil water. Add ... Mix in apricot brandy and freeze. Stir ... freezing until mixture turns slushy. Put 2 scoops in a tall glass and add 7-Up or Sprite.
Heat on medium. ... juice and lemonade. Remove from heat. Add 2 cups of brandy. Freeze 24 hours. Dip into glass. Pour 7-Up over. Very good summer slush.
Boil and cool ... ounce) can lemonade concentrate and 1 pint brandy. Put in ice cream bucket and keep in freezer. Fill glass 1/2 full of slush and add 7-Up.
Place tea bags in 2 cups hot water. Stir until cool. Add brandy or vodka to above. Cool liquids. Freeze at least 24 hours. Place 2 scoops in glass with 7-Up.
Heat water with sugar until sugar melts. Add orange juice and lemonade and brandy. Mix, freeze. When serving, mix half and half with 7-Up (or to taste).
Prepare syrup by ... juice, water and brandy. Add this ... To serve; scoop slush into chilled glasses ... Pour lemon-lime soda over slush to fill glass.
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