Parties are a nice way to put graduates in the limelight and give friends and relatives an opportunity to congratulate them on their accomplishments. There are many types of parties--from formal to informal--but a flavorful punch and something sweet will be great additions to almost any menu.
Cherry Cordial is a crisp, fruit punch that blends cherry almond tea, ginger ale, frozen lemonade concentrate and cranberry juice cocktail. For a spiked version, substitute black currant liqueur for the cranberry juice cocktail. Float a Fruited Iced Tea Mold in the bowl to keep the punch refreshingly chilled without diluting the flavor.
Fudgy double-decker Chocolate Decadence is easily prepared ahead and destined to bring rave reviews. The squares may even be wrapped individually and frozen. Just unwrap and thaw at room temperature for 30 minutes before serving. CHERRY CORDIAL
5 cups boiling water
10 blackberry or cherry almond tea bags
1/4 cup sugar
2 cups chilled ginger ale
1 cup chilled cranberry juice cocktail
1 (6-ounce) can frozen lemonade concentrate
Fruited Iced Tea Mold
Pour boiling water over tea bags in teapot. Cover and brew 5 minutes. Remove tea bags, stir in sugar and cool.
Combine tea with ginger ale, cranberry juice cocktail and lemonade concentrate in punch bowl. Float Fruited Iced Tea Mold on top of punch. Makes about 12 (5-ounce) servings.
Note: One-third cup cream of black currant liqueur may be substituted for cranberry juice cocktail. Fruited Iced Tea Mold
3 1/2 cups boiling water
2 blackberry or cherry almond tea bags
5 lemon slices
Pour boiling water over tea bags in teapot. Cover and brew 5 minutes. Remove tea bags and cool tea.
Pour 1 cup tea into 1-quart ring mold and place in freezer until partially frozen. Arrange lemon slices and mint leaves on ice and freeze until firm. Gently pour remaining tea into mold and freeze solid. CHOCOLATE DECADENCE
16 (1-ounce) squares semisweet chocolate
3/4 cup butter or margarine
3/4 cup powdered sugar
1 tablespoon flour
4 eggs, separated
1 teaspoon vanilla
1 cup sour cream
Melt chocolate and butter in medium saucepan. Gradually blend in sugar and flour, stirring constantly. Remove from heat. Blend in egg yolks, one at time, with wire whip or rotary beater, beating well after each addition. Stir in vanilla.
Beat egg whites in medium bowl until stiff. Fold into chocolate mixture. Remove 1 cup mixture and blend with sour cream. Pour remaining mixture into lightly greased 8-inch baking pan. Top with sour cream mixture.
Bake at 375 degrees 25 minutes (center will not appear set). Cool completely, then cover and chill at least 4 hours. Cut into 2-inch squares. Makes 16 servings.
Note: Squares may be wrapped individually in foil and frozen. Before serving, unwrap and thaw at room temperature 30 minutes.