Best Pink Lady Recipes

PINK LADY COCKTAIL

Steps:

• Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.

PINK LADY COCKTAIL

Steps:

• Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.
• Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy - you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.

PINK LADY SQUARES

Steps:

• BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
• Bake at 275 degrees five minutes, take out of oven and cool.
• TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
• Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
• Cool and ice with Lemon Icing.
• Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
• Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.

PINK LADY COCKTAIL

Steps:

• Add all ingredients into an ice-filled cocktail shaker. Shake well and strain into chilled martini glass. Garnish with maraschino cherry.

PINK LADY PUNCH

Steps:

• Mix ginger ale, cranberry juice, and pineapple juice together in a punch bowl; stir in sugar until dissolved.

SPIKED PINK LADY

Steps:

• Pour 4 cups lemonade into ice cube trays; freeze until set., If desired, moisten the rims of 18 martini glasses with water. Sprinkle sugar on a plate; dip rims in sugar. Set glasses aside. Transfer ice cubes to a punch bowl; add the vodka, strawberries and remaining lemonade. Slowly stir in soda. Serve immediately in prepared glasses.

PINK LADY SALAD

Steps:

• In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans.
• Mix well and chill several hours.

THE PINK LADY COCKTAIL

Steps:

• Combine gin, applejack, lemon juice, grenadine, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled. Strain into chilled wine glass.

PINK LADY DESSERT

Steps:

• Prepare a 13 x 9-inch baking pan.
• In a bowl, mix the cracker crumbs, melted butter and the sugar together.
• Reserve about 2 Tbsp of the cracker mixture for topping.
• Press the remaining cracker mixture into the bottom of a prepared pan.
• In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.
• Fold in the whipped cream, and the drained fruit.
• Spread over the cracker crumb crust.
• Sprinkle with the reserved 2 Tbsp of cracker topping.
• Refrigerate.

PINK LADY CAKE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. Beat in cake mix, flour and gelatin mix. Pour mixture into greased and floured pan
• Bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.
• To make icing: In a medium bowl, mix sugar and remaining strawberries; frost cake while warm.
• Chill in refrigerator before serving.

PINK LADY COCKTAIL

Steps:

• Place 3 berries in each of 16 sections of ice cube tray; fill with water.
• Freeze 6 hours or until cubes are solid.
• Mix remaining ingredients in 1-1/2-qt. plastic or glass pitcher. Serve over raspberry ice cubes in glasses.

PINK LADY PUNCH

Steps:

• Make up Koolaid according to package directions and heat to simmer..
• This removes the koolaidy taste when punch is all made up..
• All fruit juices and koolaid are to be mixed together 4 hours before serving.
• Add Ginger Ale just before serving.

LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
• 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
• 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
• 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
• 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
• 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
• 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
• 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
• 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
• 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
• 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
• 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
• 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
• 14. Slice and serve.

GINA'S PINK LADY COCKTAILS

Steps:

• Add the gin, brandy, lemon juice and grenadine to a cocktail shaker filled with ice cubes. Shake vigorously. Strain into a martini glasses and garnish each with a cherry.

PINK LADY MILK SHAKE

Steps:

• Combine strawberries and sugar in a small bowl; let macerate until juices are released, about 30 minutes. Add rum and vinegar.
• Scoop ice cream into a blender. Add strawberry mixture and blend until smooth. Divide milk shake among small glasses. Top each shake with a dollop of whipped cream; sprinkle lightly with pepper. Serve with a straw (or two).

PINK LADY PIE

Steps:

• Blend the vanilla wafers, butter, and sugar together and press firmly into a 9-inch pie plate. Bake at 375°F for 5 minutes. Cool and chill.
• Heat orange juice in a double boiler. Add marshmallows and stir until melted.
• Cool mixture and chill in the refrigerator until partially set.
• After it is partially set, fold in the whipped cream and raspberries.
• Pour filling into crust.
• Top with extra whipped cream if desired.

PINK LADY COCKTAIL

Steps:

• 1. Place all ingredients in a cocktail shaker, and shake well. Strain into a martini/cocktail glass and serve immediately.

PINK LADY PUNCH

Steps:

• 1. Combine all ingredients,stir well. Refrigerate.

PINK LADY

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Alternatively, omit Calvados or applejack and reduce lemon juice to 1 1/2 tablespoons.

ROASTED PINK LADY APPLES

Steps:

• Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy.
• Add the sultanas, remove from the heat and cool.
• Preheat oven to 160°C. In a bowl, combine the orange juice, rind, cinnamon and sugar
• Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish.
• Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.
• Drizzle the apples with the syrup and the remaining orange juice.
• Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.