|Soup Soup Soup|
|by Wei-Chuan Publishing|
This book contains 38 recipes of hot and cold soups from the cultures of China and 6 recipes of Japan and the West.
1 - 10 of 171 for schnapps
Separately: Dissolve Jello ... lemonade, and peach Schnapps. Pour into ... pails; freeze. When ready to serve, thaw 2-3 hours and add gingerale to your taste.
Drain peaches, reserving ... 5 minutes. Add peaches, pecan and peach schnapps. If desired, heat through. Serve warm over ice cream, pound cake, or both.
Mix above ingredients ... 1/2 cup raspberry schnapps. Using a ... in cake. Brush glaze all over cake until all glaze is absorbed. Store in refrigerator.
Combine crushed wafers ... lemonade concentrate, Peppermint Schnapps and green food ... Broil for 1 minute, until lightly browned. Cool. Freeze overnight.
In round gelatin ... slices, alternately. Mix schnapps, orange juice ... sherbet on top of punch. Place cherry and orange ring on top to float in punch.
Split cake lengthwise, ... 1/3 cup Peachtree Schnapps over cut cake; ... Serve with spoon and sprinkle more Peachtree Schnapps over each serving if desired.
Mix half to 3/4 of bottle of Peach Schnapps with orange juice ... to float on top. NOTE: You may also make ice cubes from orange juice rather than water.
Combine ginger ale and orange juice in large punch bowl. Add Peach Schnappes to taste and scoops of sherbet right before serving.
Mix dry ingredients ... eggs, oil, vanilla, schnapps and milk. Mix ... hour, or until fully baked. Use powdered sugar and peach tree schnapps for frosting.
Combine all ingredients and mix well. Pour into a greased and floured tube pan and bake at 325 degrees for 40 to 45 minutes. Mix and spoon over warm ...
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