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.

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

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.