#3126 - Multi Flavor Punch

(by Becky Lynn Mohr - friend)

1 envelope cherry Kool-Aid
1 envelope strawberry Kool-Aid
2 cups Domino's powdered sugar
3 quarts water
1 - 6oz. can frozen orange juice concentrate (thawed)
1 - 6oz. can frozen lemonade concentrate (thawed)
2 liters cold ginger ale (more if necessary)

Dissolve cherry Kool-Aid, strawberry Kool-Aid and powdered sugar in the water--stir well until mixed. Add the thawed orange juice concentrate and lemonade concentrate--stir until dissolved. When ready to serve, add half of the cold ginger ale--stir. Add more ginger ale if you wish.

#1707 - Kool-Aid Punch

(by Shirley McNevich)

2 envelopes cherry Kool-Aid
2 cups white sugar
2 quarts cold water
1 large can cold pineapple juice (around 40oz.)
1 quart cold Schweppes ginger ale

In a punch bowl add Kool-Aid, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve, add ginger ale--stir. Makes about 1 gallon.

#980 - Tart Cherry Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp vanilla
1 1/2 TBSP milk
1 - .16oz. envelope cherry Kool-Aid

In a mixer add powdered sugar, margarine, vanilla and milk--beat. Add cherry Kool-Aid powder--beat. Once it's smooth, beat for a few minutes until it gets creamy. Taste--if too sour add a little more powdered sugar--if you add extra powdered sugar and it seems too thick, add a bit more milk. Best used on vanilla cakes, angelfood cakes or sugar cookies. You can try other flavors of Kool-Aid, but the cherry seems to come out with the best flavor.