184 grand marnier recipes

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

From Massachusettes' Cape. Delightfully different for Thanksgiving,

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Stack spiced almond biscotti into a stunning edible tree centerpiece, cemented with orange marmalade icing. A holiday baking project that doubles as a gorgeous table display guests can eat.

English orange trifle layered with liqueur-soaked quick bread, vanilla pudding with orange zest, and marmalade, frosted with sweetened whipped cream. A make-ahead showstopper dessert.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

No-bake margarita pie with buttery pretzel crust, fresh lime filling spiked with tequila and triple sec, and clouds of whipped cream.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

Stunning chocolate fruit tart with a brownie-like almond crust, creamy chocolate filling, and fresh fruit mosaic glazed with apricot jam. A showpiece dessert.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Flourless Chocolate Roulade with Whipped Apricot Souffle recipe

Beat sugar and butter until -light. Blend in egg and -flour. Mix well and spread onto -bottom of 10-inch -springform pan. Bake at 450-degrees for 10 -minutes.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.