Best Red Zinger Recipes
LEMON AND RED ZINGER ICED TEA
This is a recipe that I saw on an episode of the Barefoot Conestessa that looked like it would be very refreshing.
Provided by DaisyGirl
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
- Remove tea bags and add 4 cups of apple juice to the tea.
- Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.
Nutrition Facts : Calories 58.3, Fat 0.1, Sodium 6.1, Carbohydrate 14.5, Fiber 0.1, Sugar 13.5, Protein 0.1
RED ZINGER CAKE
This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom only of 13x9 pan.
- Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
- Stir in the raspberry jello powder.
- Pour into prepared pan (13x9).
- Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
- Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
- spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
- Top with Cool Whip and then sprinkle with coconut.
Nutrition Facts : Calories 564, Fat 25.7, SaturatedFat 10.7, Cholesterol 58.6, Sodium 377.8, Carbohydrate 78.2, Fiber 1.1, Sugar 57.4, Protein 6.6
RED ZINGER TEA JELLY
Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.
Provided by HeatherFeather
Categories Jellies
Time 1h30m
Yield 3-4 half pint jars
Number Of Ingredients 7
Steps:
- Boil water in a large pot.
- Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
- Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
- Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
- Boil, stirring constantly, for 2 minutes, then remove from heat.
- Let cool 5 minutes.
- Stir in liquid pectin, then return to a boil.
- Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
- Pour into hot, sterile canning jars up to 1/4 inch from the top.
- Wipe jars rims, cover with hot sterile lides, screw on bands.
- Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.
Nutrition Facts : Calories 790.3, Fat 0.1, Sodium 6.5, Carbohydrate 203.7, Fiber 1.1, Sugar 201.3, Protein 0.2
SPICED RED ZINGER RUM PUNCH
Steps:
- Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.
- Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
- Serve punch over ice in stemmed glasses.
RED ZINGER
Provided by Food Network
Yield 1
Number Of Ingredients 3
Steps:
- Add Johnnie Walker Red Label and ginger ale
- Mix and serve over ice
- Garnish with twist of lemon
RED ZINGER CAKE
This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom only of 13x9 pan.
- Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
- Stir in the raspberry jello powder.
- Pour into prepared pan (13x9).
- Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
- Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
- spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
- Top with Cool Whip and then sprinkle with coconut.
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