Friday, December 12, 2014

Marmalade Pudding

Marmalade Pudding

6 slices stale bread
¼ cup fat
2 egg yolks
1 tablespoon corn syrup
teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

Chokes and Groundnuts


Chokes and Groundnuts

1 tablespoon butter or oil
2 cups Jerusalem artichokes scrubbed and sliced
1 cup groundnuts, scrubbed and sliced
1 small onion, chopped
½ cup flour
1 tablespoon Wild Herb Seasoning
Salt and pepper, to taste
½ cup sour cream or milk
1 cup grated cheese

Preheat oven to 350°F.  Grease the bottom of a baking dish with butter or oil.  Spread artichokes, groundnuts, and onions on bottom of baking dish.  In a small bowl, mix flour, herb seasoning, salt, and pepper. Sprinkle over the roots.  Spoon sour cream or pour milk over mixture.  Top with a layer of cheese.  Bake for 40–45 minutes.

Cornmeal Pie Crust

Cornmeal Pie Crust

1 cup flour
1/2 cup yellow cornmeal
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)


Whisk flour, cornmeal, and salt.  Cut in butter.  Toss mixture with a fork and add water one drop at a time. Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours. Roll it out and use it.
 

RABBIT POT PIE


RABBIT POT PIE

Read more about it at www.cooks.com/rec/view/0,181,149165-248203,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
2 med. sized rabbits
1 med. sized onion (chopped)
3 med. sized potatoes
1/2 stick butter
1 sm. can green peas or green beans
4 med. sized carrots
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
Flour

Place the rabbit in a stew pan, salt it and barely cover with water. Cook until tender. Wash potatoes and carrots thoroughly. Cook until done. When meat is tender, let cool, and remove meat from bones. Melt butter in skillet. Add meat, chopped onions and potatoes with salt and pepper. Cook for 5 minutes, stirring constantly. When well seasoned and mixed, place contents in a stew pot.
Measure the stock where the rabbit was boiled, and into each cupful stir 1 1/2 tablespoons of flour. Cut the carrots into 1 inch pieces and add them with the beans or peas and the Worcestershire sauce, and continue adding flour and water until the contents are covered. Make a thick pastry (like pie crust) to cover the contents. Place in a preheated oven at 350 degrees and bake until the crust is golden brown. Serve with tossed salad and dessert. Feeds 4 or 5 persons.

Thursday, December 11, 2014

Dutch Apple Pie Jam


Dutch Apple Pie Jam

1 lb Tart green apples                  1/2 c Raisins
1 c Water                                  1/3 c Lemon Juice
1 ts Ground Cinnamon                 1/4 ts Ground Allspice
4 1/2 c Granulated Sugar             1 c Firmly packed light brown sugar
1/2 ts Margarine or butter             1 Pouch Certo liquid fruit pectin


Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.   Place kettle over high heat and sitr until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.   Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 in from the rim. Seal while hot with sterilized two-piece lids with new centers.

Wednesday, December 10, 2014

Lemon Vinegar

Lemon Vinegar

4 cups ( 1 liter ) white wine vinegar
2 cups ( 500 ml) white wine
zest of 4 lemons - cut into twirls
6 cloves garlic, lightly crushed
1 bunch lemon scented thyme
3 bay leaves
1 extra lemon

Place all the ingredients except the extra lemon in a large, sterilized, screw top jar or a covered crock. Seal, and allow the mixture to infuse at room temperature for at least a month. Strain the lemon vinegar and decant it into new sterilized bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest and add them to the bottles. Store the vinegar in a cool dark place. Makes about 6 cups.

Spiced Vinegar

Spiced Vinegar

The primary use for this vinegar is in pickling, but it can also be used for making salad dressings and mayonnaise.

1 tablespoon allspice berries
1 tablespoon whole cloves
2 cinnamon sticks
1 tablespoon black peppercorns
2 blades mace
2 bay leaves, torn
4 dried red chillies
1.1 litres ( 2 pints ) wine vinegar

Place all the spices and the vinegar in a pan and bring to the boil. Pour into sterilized bottles distributing the flavorings evenly. Cover with vinegar proof lids and seal. The vinegar can be used after one day, but it is best to leave for 1 to 2 weeks. If the vinegar is kept for some time, check that it is not getting too strong, and if so, remove some or all of the flavorings.

Rose Petal Vinegar


 Rose Petal Vinegar

75 g ( 3 oz ) highly scented Rose petals
1 litre ( 1¾ pints ) white wine vinegar

Wash the petals, and pack them into a sterilized jar. Pour the vinegar in to cover. Close with a vinegar proof cover and leave to infuse for about 10 days, shaking the jar occasionally. Strain the vinegar through a non metallic sieve lined with muslin. Then pour it into clean, dry bottles. Seal with vinegar proof lids and store in a cool dark place. The vinegar can now be used.

Chili Vinegar

Chili Vinegar

350 g (12 oz ) red and green chillies
1 litre (1¾ pints) white wine vinegar
2 or 3 garlic cloves

Place the chillies and the vinegar in a pan and boil for 1 minute. Slice the garlic thinly and place in clean, sterilized jars and pour in the vinegar and chillies. Store the vinegar for 2 - 4 weeks before using, shaking the bottle occasionally. Store in a cool dark place. When you have used some, just top up with vinegar.

Citron Vinegar

Citron Vinegar

2 Lemons Grated peel of half an orange
Grated peel & juice of 2 Limes
1 litre(4 cups) white wine vinegar
pinch of salt pinch of paprika

Slice one lemon crosswise. Thread on a wooden skewer. Grate the peel of the remaining lemon. In a large saucepan, bring skewer of lemon, lemon and orange peel, lime peel and juice, vinegar, salt and paprika to the boil. Remove from the heat and cool completely. Transfer to a sterilized jar and seal tightly with a vinegar proof lid. Let stand on a sunny, warm windowsill for two weeks. Strain through a jelly bag. Place strips of lemon in prepared jars or bottles and pour vinegar in. Seal tightly with vinegar proof lids.
 

Opal-Basil Cinnamon Vinegar

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar

Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids.


Tuesday, December 9, 2014

Gingerbread Spice Jelly

Gingerbread Spice Jelly
 
2 1/2 cups water
18 Gingerbread spice tea bags (several tea brands sell this seasonally)
4 1/2 cups sugar
1/2 cups unsweetened apple juice
2 t. butter
2 pouches (3 oz. each) liquid fruit pectin (like Certo brand)

In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes.  Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.   Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.  Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.) Yield: 5 half-pints.

NOTE:  please be sure and process for your altitude.

Amish Friendship Apple Nut Bread

Amish Friendship Apple Nut Bread

1 c Amish Friendship starter at room temperature
3 ea Eggs                                 

2/3 c Vegetable oil
3 ts Vanilla                                

2 c Unbleached flour
1 c Granulated sugar                  

2 ts Baking powder
1 1/2 ts Ground cinnamon           

1 ts Baking soda
1 ts Salt                                   

1 c Nuts; chopped
2 md Apples;peeled,fine chopped


Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely.  Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes

Monday, December 8, 2014

BANANA COCONUT RUM CREAM LIQUEUR

BANANA COCONUT RUM CREAM LIQUEUR

2 Ripe bananas -- mashed (one cup)
2 teaspoons Coconut extract
1 1/2 cups Rum
1/2 cup Vodka
1/2 cup Sweetened condensed milk
1/2 cup Evaporated milk
1 cup Cream of coconut


Mash bananas and blend in blender with coconut extract, rum, and vodka. Add milks and blend at low speed for one minute. Add cream of coconut or coconut milk and pulse stir for one minute (use lowest speed on blender and turn on-off eight times.) Makes about four cups.


BERRY SCHNAPPS

BERRY SCHNAPPS

2 cups Sugar
1 cup Water
4 cups Fresh berries
1 Lemon -- scrape peel from
3 cups Vodka
1 cup Sugar syrup

Make sugar syrup by dissolving sugar in water over low heat. Stir frequently. Cool. Lightly crush berries with fork. Add to vodka and lemon peel. Steep at least 30 days. Strain; may add more sugar syrup at this point. Allow to mature 2-3 weeks. Can use 2 cups vodka and 1 cup sweet white wine.


BLUEBERRY LIQUEUR

BLUEBERRY LIQUEUR

1 quart Fresh or frozen blueberries
1/2 cup Water
1 teaspoon Cinnamon
1 teaspoon Whole cloves
Strips of peel from one lemon
2 cups Sugar
1 cup Vodka


Simmer blueberries, water, cinnamon, cloves, lemon peel for 25 minutes. Strain through a cheese cloth.  Pour about 1 1/4 cups liquid into a sauce pan. Add sugar and simmer for 10 minutes, stirring occasionally. To make more liqueur, combine on cup blueberry syrup and one cup vodka. Refrigerate for 4 weeks. Makes approximately one pint.

ALLSPICE LIQUEUR

ALLSPICE LIQUEUR

3/4 teaspoon Allspice
1 1/2 cups Vodka or brandy
1/2 cup Sugar syrup


Steep allspice in alcohol for 10 days. Strain and filter. Add sugar syrup. Mature 3-4 weeks.


CINNAMON-CORIANDER LIQUEUR

CINNAMON-CORIANDER LIQUEUR

2 Inches cinnamon stick or -- 1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons Ground coriander seed
2 Cloves
1 1/2 cups Vodka -- or half and half with brandy
1/2 cup Sugar syrup

Steep the herbs in the alcohol for 10 days. Strain and filter. Add sugar syrup. This is especially good with brown sugar syrup. For another flavoring, add a few raisins or currants to the vodka and a slice of scraped lemon peel.


Golden Apricot Filling

Golden Apricot Filling

½ c. water                                
¾ c. sugar
1 c. orange juice                        
1 t. lemon juice
1½ c. dried apricots, chopped

In a small saucepan, combine water orange juice.  Add apricots.  Cook over medium heat until thickened, 20 - 25 minutes, stirring frequently.  Stir in sugar and lemon juice.  Cook and stir until sugar is dissolved and mixture is thickened.  Makes 1¾ cup filling.

Banana Liqueur

Banana Liqueur

2 medium bananas                     
1 t. vanilla extract
3 c. vodka                                
1 c. sugar syrup

Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla.  Shake gently and let sit one week.  Strain and filter.  Let sit longer for additional flavoring, but may be used now.  Experiment with cinnamon or nutmeg.  Yield: one quart.

Blueberry Liqueur

Blueberry Liqueur

3 c. fresh blueberries                  
1 clove
½ c. sugar syrup                       
2 c. vodka
1 lemon wedge, scraped peel

Rinse berries and lightly crush.  Add vodka, lemon peel, and clove.  Pour in dark bottle and store for three to four months.  Strain through dampened cheesecloth squeezing out as much juice as possible.  Add sugar syrup to taste and store another four weeks.  Liqueur will tend to be on the watery side.  Try adding glycerin if a thicker consistency is desired.  Good for baking.  Yield: 3 cups.

 

Cherry Liqueur

Cherry Liqueur

½ lb. Bing cherries                     
½ lb. granulated sugar
2 c. vodka

Wash, stem, and towel dry cherries and place in jar.  Pour sugar over the cherries, following with the vodka.  Unlike the other recipes, do not mix them.  Cover with lid and store on shelf for three months without disturbing, then strain.  Ready to serve.  Recipe can be varied with extracts (chocolate, mine, orange, etc.).  Add approximately one teaspoon of extract to finished liqueur and lit sit another few weeks.  Experiment with small portions of flavorings to find your desired taste.  Yield: three cups.

Cherry Mint Liqueur

Cherry Mint Liqueur

2 1/2 c Sweet Bing cherries; pitted
10 Crushed cherry stones
10 Fresh mint leaves
1/2 Lemon; sliced peel of
2 c Vodka
1/2 c Sugar (not sugar syrup)


Remove the stems from the cherries, cut in half, and remove the pits. Crush the cherries lightly. Crush about 10 of the cherry stones by placing them in a plastic or cloth bag and hitting with a hammer. Place crushed pits and cherries in a quart jar. Add the sugar, then the vodka. Close the jar tightly and place in the sun daily for 1 week. Then set the jar in a cool dark place for 4 weeks. Strain. Let mature at least 2 months.

Almond Liqueur

Almond Liqueur

3 oz. chopped almonds (unsalted)  
1 t. almond extract
1½ c. vodka                              
dash cinnamon
1/3 c. sugar syrup

Combine all ingredients and shake thoroughly.  Let steep for two weeks.  Filter and add more sugar if necessary.  Let age for two more weeks and it will be ready to serve.  Excellent in coffee or over ice cream.  Yield:  one pint.

Vanilla Pecan Liqueur

Vanilla Pecan Liqueur

1 quart brandy                           
3 vanilla beans (2 inches)
1 (6 oz.) pkg. pecans, chopped    
2 c. sugar syrup
pinch of cinnamon

Pour brandy, pecans, cinnamon, and vanilla beans (extract ma be alternated) in jar and cover.  Let stand for two to three weeks.  Add sugar syrup to taste.  Let stand one week.  Strain and steep two more weeks.  Ready to serve.  Excellent for baking.  Yield: 1½ quarts.

Hazelnut Liqueur

Hazelnut Liqueur

6 oz. hazelnuts                          
1 vanilla bean (1 inch)
pinch of allspice                         
1½ c. vodka
1/3  c. sugar syrup

Chop the hazelnuts (releases the flavor of the nut) and add to vodka, vanilla bean, and allspice.  Age for two weeks, shaking occasionally (lightly).  Strain and filter until clear.  Add sugar syrup, if desired, and age for three additional weeks.  Ready to serve.  Makes a nice gift during the holidays and is excellent over ice cream as well as an apertif.  Yield: one pint

Orange Liqueur #2

Orange Liqueur #2

4 medium oranges                     
1 vanilla bean
2-3 c. vodka                              
1 c. brandy
1 c. sugar syrup

Wash and peel oranges making sure to scrape all white rind from the peels to avoid bitter flavor.  Add to liquor and vanilla bean.  Steep 2 to 3 weeks, strain and filter.  Add sugar syrup and let age for four weeks.  Yield: one quart plus.

Orange - Flavored Liqueur

Orange - Flavored Liqueur

4 medium oranges                     
water
2 c. sugar                                 
2 c. vodka or rum

Squeeze juice from oranges; reserve peel from one orange.  Cut peel into strips.  Add water to juice to make two cups.  In saucepan combine juice, peel, and sugar.  Bring mixture to boiling; reduce heat and simmer on low for five minutes.  Cool.  Pour into half-gallon screw-top jar.  Stir in vodka or rum.  Cover with lid.  Let stand at room temperature for three to four weeks.  Strain before serving.  Yield: five cups.

Orange and Coffee Bean Liqueur

Orange and Coffee Bean Liqueur

1 extra large orange                   
44 coffee beans
44 sugar cubes                          
1 vanilla bean (1 inch)
1 pint cognac

Wash orange and make as many small slits in it as possible.  Stick a coffee bean in each slit and place the rest of the beans in the jar.  Add the sugar cubes and the orange.  Pour in cognac and add vanilla bean.  Let the drink mature for 1½ to two months.  Strain, squeezing juice from orange, and filter.  Ready to serve.  Yield: one pint.

Peach Liqueur

Peach Liqueur

12 medium peaches                   
4 strips lemon peel, scraped
1 stick cinnamon                       
3 c. vodka
1 c. sugar syrup

Peel peaches and cut in quarters.  Combine with vodka, lemon peels, and spices in cover jar and store for 1 to 2 weeks, shaking occasionally.  Strain fruit (squeezing as much juice as possible) and filter.  Add sugar syrup and store for an additional six weeks.  Yield: 1 liter

NOTE:  when I make this out of season I will used frozen peaches that I have thawed.

Pear Liqueur

Pear Liqueur

½ lb. pears                               
1½ c. vodka, rum, or brandy
½ c. sugar syrup                       
pinch of cinnamon, nutmeg
1 clove                                     
1 coriander seed
1 apple (optional)

Slice pears (and apple if desired) and add to other ingredients, adding sugar syrup last.  Stir gently and steep three weeks.  Strain and filter.  Taste and adjust flavor by adding more fruit or sugar syrup if needed.  Steep three to four weeks, then strain.  Ready for use.  Other fruits can be combined with pears to create a different taste.  Yield: 1½ pints

Pineapple Liqueur

Pineapple Liqueur

2 c. fresh pineapple                    
2 c. vodka
½ c. sugar syrup

Slice pineapple and combine with vodka in jar.  Steep for one week.  Strain and squeeze juice from pineapple (as much as possible).  Filter a few time until liquid is smooth and pulp free.  Add sugar syrup to taste.  Pineapple juice may be added for additional taste if desired.  Age one month.  Yield: three cups.

Plum Liqueur

Plum Liqueur

3 lbs. purple plums, halved and pitted (7 cups)
4 c. sugar                                 
1 quart gin

In gallon screw top jar combine plums, sugar, and gin; cover with lid.  Invert daily til sugar is dissolved, about four days.  Place in cool, dark place at least 2 months.  Strain through cheesecloth before serving.  Makes 2 quarts.


Plum Liqueur #2

1½ lbs. fresh plums                   
2 c. vodka
1½ c. sugar syrup                      
pinch of cinnamon

Halve and pit plums and combine in jar with vodka, sugar syrup, and cinnamon.  cover and invert jar daily until sugar is dissolved (about four days).  Place in cool, dark place for two, preferrably three, months.  Occasionally shake gently.  Strain.  Ready to serve.  Yield: three cups plus.

Sunday, December 7, 2014

Raspberry Liqueur

Raspberry Liqueur

1 pint fresh raspberries               
2 ½ c. vodka
1 vanilla bean                            
¼ t. whole allspice
½ c. sugar syrup

Rinse berries and place in mixing bowl, lightly crushing to release flavor.  Add vodka, vanilla bean, and allspice.  Stire and store in bottle in cool, dark place for three weeks.  Strain mixture through dampened cheesecloth squeezing as much juice as possible.  Pour back in bottle adding sugar syrup and age another three to five weeks.  Yield: one pint plus.

 

Homemade Cream Liqueur

Homemade Cream Liqueur

1 can (14 oz.) sweetened condensed milk
1 c. dark rum                            
1 c. heavy cream
¼ c. chocolate syrup                  
4 t. instant coffee
½ t. ground cinnamon                 
½ t. vanilla
¼ t. coconut extract

Combine milk, rum, heavy cream, syrup, coffee, cinnamon, vanilla, and extract in blender.  Whirl at high speed until well blended and smooth.  Serve immediately over ice.  Or, cover tightly and store in refrigerator up to two weeks.  Stir before serving.

Coffee Liqueur

Coffee Liqueur

4 c. sugar                                 
2 c. water
1/3 c. instant coffee                      
10 coffee beans (whole)
fifth of vodka                             
1 vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil.  Skim off the froth and allow to cool thoroughly.  Pour into the container.  Add vodka, coffee beans, and vanilla bean.  Store in a dark place for three weeks.  Strain and filter.  Ready to serve.  Yield: 1½ quarts.

NOTE:  you can get more coffee flavor by upping the amount of instant coffee used.  You might even want to play around and find your favorite brand of instant coffee.

Chocolate Liqueur

Chocolate Liqueur

2 t. pure chocolate extract          
½ t. pure vanilla extract
1½ c. vodka                              
½ c. sugar syrup

Mix all ingredients and let mature two weeks.  The chocolate tends to settle on the bottom and may need to be stirred before serving.  Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts.  Add glycerin to thicken if desired.  For chocolate mint, add ½ teaspoon fresh mint and a few drops of peppermint extract.  Let mature two additional weeks.  Yield: 1 pint.

Irish Cream Liqueur

Irish Cream Liqueur

3 eggs                                      
1 t. vanilla
2 t. coconut extract                    
3 T. chocolate syrup
1 (14 oz.) can condensed milk     
2 c. Irish whiskey

Combine all ingredients in blender for three minutes.  Refrigerate until thick, approximately three to four weeks.  This recipe is not only easy to make, but is amazingly similar to the commercial brands.  A favorite of most people.  Yield: three cups.

NOTE:  this recipe calls for raw eggs and requires a long refrigeration time but it is like the original Irish cream.

Ginger Liqueur

Ginger Liqueur

½ c. crystallized ginger               
2 c. vodka
½ c. sugar syrup

Add all ingredients together.  Steep for two weeks.  Strain and it is ready to serve.  This liqueur has a real zing to it and will be enjoyed by a true ginger lover.  Makes a unique addition to meat and poultry marinades.  Yield: one pint plus.

 

Licorice Liqueur

Licorice Liqueur

2½ T. chopped licorice root         
1½ c. vodka
½ c. sugar syrup

Wash the licorice root and chop into small pieces.  Add to vodka and steep for one week.  Strain and filter.  Add sugar syrup and steep for one week.  Ready to serve.  Adjust to taste with extract if necessary.  Yield:  one pint plus.

Cinnamon Liqueur

Cinnamon Liqueur

1 cinnamon stick                       
2 cloves
1 T. ground coriander                 
1 c. vodka
½ c. brandy                              
½ c. sugar syrup

Steep all herbs in alcohol for two weeks.  Strain and filter until clear and add sugar syrup to taste.  Let stand one week and it is ready to serve.  Makes a nice hot drink when added to boiling water.  Yield: one pint plus.

 

Peppermint Liqueur

Peppermint Liqueur

2-3 t. peppermint extract             
3 c. vodka
1 c. sugar syrup

Combine all ingredients and stir.  Let stand for two weeks.  Use teaspoons of extract for lighter mint taste and additional sugar syrup for a sweeter, thicker liqueur.  Yield: one quart.

Spicy Herbal Liqueur

Spicy Herbal Liqueur

6 cardamom pods                      
3 t. anise seeds
2¼ t. of chopped angelica root     
1 cinnamon stick
1 clove                                     
¼ t. mace
1 fifth of vodka                          
1 c. sugar syrup

Remove seeds from caramom pods.  Add the anise seeds, and crush all the kernels with the back of a fork.  Put them in a one quart container adding angelica root, cinnamon stick, clove, mace, and vodka.  Shake mixture well and store in a cupboard for one week.  Pour through cheesecloth lined strainer several times.  Blend the liquid with the sugar syrup.  Ready to serve.  Yield: one quart

Aprocot Liqueur

Apricot Liqueur

2 c. smashed apricot pits            
½ t. ground cinnamon
½ t. ground coriander                 
2 c. vodka
1 c. sugar syrup

Partially fill a cloth bag (old pillowcase perhaps) with the apricot pits.  Pound with a hammer until they are smashed, using the crushed shells as well as the meaty centers.  Place smashed pits in a 1-quart container.  Add cinnamon, coriander, and vodka.  Store for two months in a cool, dark place.  Filter through a cheesecloth lined strainer and discard fruit pits.  Strain a few times until clear.  Sweeten with sugar syrup and age for two weeks.  Apricot extract can be added to offer additional flavoring.  Yield: 3 cups.

Apricot Brandy

Apricot Brandy

1½ lbs. rock candy                    
1¼ lbs. dried apricots
½ gallon inexpensive vodka

Place all ingredients in a glass gallon jar.  Close lid tightly; if lid is metal, place plastic wrap over mouth of jar to prevent metal from coming in contact with brandy.  Brandy will keep for a year.   Wait at least two months before using, though three months would be better.  Decant brandy into bottles with lids.  Store the brandied apricots in wide-mouth jar.  Seal well.  Use these apricots for fruitcake, nut bread, etc

Raspberry Cordial

Raspberry Cordial

2 qts. fresh raspberries                               
2 c. boiling water
2 c. sugar

Crush the berries well with a wooden spoon and put them into a small stoneware crock.  Add water.  Cover crock with cheesecloth and set it in a warm place for 24 hours.  Stir occasionally.  Push the berries and their liquid through a fine sieve to remove the seeds.  Reserve the juice and discard the pulp.  Add sugar to the sieved berries and stir well.  Stir again every 15 minutes for one hour (5 times altogether).  Strain mixture through dampened muslin or several layers of dampened cheesecloth.  Bottle cordial and cork bottles.  Place bottles on their sides and keep them in a cool, dark place for 4 months.  Decant before using.  Makes 2 quarts.