Polka Dot Punch Float Recipes

POLKA DOT QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
• Coarsley chop the cranberries and set aside in a small bowl.
• In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
• Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
• Add the milk mixture to the flour mixture and stir until just moistened.
• Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!)
• Cool to room temperature on the wire rack before slicing.

FLOATING ISLAND PUNCH

Steps:

• 1. Heat water and sugar until the sugar dissolves. Allow to cool.
• 2. Combine juices, soda, orange slices and 1 jar cherries with juice in your punch bowl. Add sugar syrup and stir well. Add pre-made ice ring upside down Drop in Sherbet by spoonfuls.
• 3. Ice Ring Mold: Using a gelatin mold, pour 1 jar cherries and juice in the bottom of the mold. Fill with water and do not cover. Place in freezer until fully frozen solid and ready to be placed in punch. To remove ice from mold, run surface of the mold under cold water and it should drop out.