Conserving energy, staying cool and chilling......

Summer has been quite something for our little part of the world and so far there aren't any signs that it will mellow out, so everyone has switched into a "shut in" kind of mode, people are staying home during the day and only coming out after dark (yes, vampire city lives!) in order to stay out of the sun and heat as much as possible.... and with temperatures over 110 degrees, can you blame us? (although the news always reports much lower temps.... they must have a different kind of thermometer I guess...)

So now that we've turned into "mole" or "bubble" people, what do we do all day? Got plenty of little projects all over that keep me entertained from two writing projects to reading to spur of the moment items that I had forgotten about; of course part of my day revolves around how to keep the house cool while still making great goodies for my guys to eat that everyone "feels like" regardless of what the weather is like outside.

I've been doing lots of research lately, on all my projects, so I've got some variations on some classics you might like, and maybe even give a try..... I get lots of replies to my posts but I'm sorry to say that most say "dishes sound great, if I was more adept at cooking maybe I'd give them a try" or "makes lovely reading" but few actually tell me they've been produced at home and what their results were.....

Here are some of my new "tweeked" dishes that we have liked (yes, we do make and eat them) and I won't post anything that wasn't given "thumbs up" by us......

Grilled Seafood Salad.- Always a great dish to present, you shouldn't have to wait until summer......

1 lb shrimp, peeled and deveined
1 lb sea scallops
1 cup shredded radicchio
1/2 cup chopped green onion
1/2 cup diced tomato
3 tbl chopped fresh coriander
2 tbl chopped fresh mint
3 tbl extra virgin olive oil
2 tbl fresh lime juice
hot sauce (optional)

Heat grill to high and grill seafood on each side, turning once, for about 4 min. Don't overcook or it will turn the seafood tough. Remove from heat and cool. Cut seafood into bite-size pieces. Toss with remaining ingredients and season to taste and chill. If preparing more than 2 hours ahead of time, add radicchio just before serving.
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Tabouli Salad.- Not just healthy, but so flavorful and simply great!

2 cups cracked wheat (bulghur) (I leave this off sometimes....)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley (I do half cilantro and half parsley too)
1 clove garlic, minced (optional)

1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tbl pepper
2 tsp salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 min. When it's ready, drain any excess water, if necessary, and squeeze dry.

Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl. Serve chilled or at room temperature.
NOTE: I also add black olives, cucumbers or anything else that suits my fancy....
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Rosemary Maple Chicken.- Doesn't that sound delicious?

1 cup maple syrup
1/2 cup melted butter
3 long sprigs of rosemary
2 - 4 lb whole chickens, rinsed and patted dry (one is never enough, great leftovers!)
4 lemons, cut in half
2 bunches fresh thyme and rosemary
olive oil for drizzling
salt and pepper

Place the maple syrup and the butter in a small saucepan over medium low heat. Bring to a simmer and then remove. Remove from stalk and bruise the rosemary with the back of your knife and place it into the maple butter sauce. Allow this mixture to cool to room temperature.

Stuff each chicken cavity with 4 lemon halves, half of the rosemary and half the thyme sprigs. Truss chickens with butchers twine (tie the legs together to close). Mount the chickens to the bbq rotisserie spit and secure in place in the center of the rod so that they will cook over the middle grate of the barbecue when the rod is in place. (I cook it on the grill or on a Coke can instead since I don't have a rotisserie)

Drizzle the meat with olive oil and season liberally with salt and pepper. Remove the rosemary sprigs from the cool butter sauce and set 1/2 cup aside for basting the chicken. Fill the barbeque injector with the remaining sauce and inject the maple rosemary butter into the thickest parts of the bird until it is plump and juicy. Prepare barbeque for indirect rotisserie cooking by keeping the middle burner off and leaving the 2 side burners on medium heat 350F . (Or split the charcoal in half and leave the center empty). Place a drip pan on the center grill. Mount the rotisserie being sure that the chickens rotate over the middle grate where the drip pan will catch any run off juices. Close lid and cook the chicken for 1.5 - 2 hours basting with the reserved maple rosemary sauce and any pan drippings every 20 min. Chicken is cooked when a thermometer inserted in the thickest part of the meat reads 160F. Remove the chickens from grill and cover in tin foil for 15 min before carving.
NOTE: I've even done these in the oven (with liquid smoke) and they still work!
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BBQ Pulled Pork.- Don't let this recipe turn you off, it's easy and comes out great!

Dry Rub: (if you make more just store and use on other things, pretty good)
1/4 cup brown sugar lightly packed
2 tbl cracked black pepper
1/4 cup paprika
1 tbl garlic powder
1 tbl onion powder
2tsp coriander powder
1 tbl dry mustard powder
1 tbl coarse salt
1 tbl ground cayenne

BBQ Mop: (you can use this or just use the sauce for everything...)
1 2/3 cups ketchup
1 cup apple cider vinegar
1/2 cup fresh apple cider
1/2 cup lightly packed brown sugar
2 tbl Worcestershire sauce
4 tsp paprika
4 tsp dry mustard powder
1 tsp cayenne
1 tsp salt

Dipping Sauce:
1 cup ketchup
2 cups tomato sauce
1 can whole chipotle peppers in adobo sauce diced fine (start slow, very spicy)
1 tbl Worcestershire sauce
1 tbl molasses
2 tbl apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder
1 tsp dried thyme
1 cup apple sauce

BBQ Pork
1 - 6 lbs. pork butt or shoulder
12 cups mesquite wood chips (8 cups soaked in cool water for 1 hour and drained)

BBQ Rub:Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavor in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

BBQ Mop:Combine all ingredients in a medium bowl and whisk until evenly combined. Reserve 3/4 cup of the mop to pour over the pulled pork when finished cooking. During the cooking mop the pork every 1/2 hour using a mop brush.

Dipping Sauce: Place all sauce ingredients into a medium saucepan and place over med high heat. Bring sauce to a boil. Reduce heat to low and simmer for 20 min. Remove from heat and set aside.

The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips. To make the smoke pouches, place 2 cups of the drained wet chips with 1 cup of the dry. Mix until evenly distributed. Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total. Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. (or if using charcoal, split in half and put half on either side) Place a drip pan on the side of the barbeque that is off. Place a smoking pouch on the side that is turned on, directly over the burner. Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a lb) changing the smoke pouch when smoke dissipates. During the cooking mop the pork every 1/2 hour using a mop brush.

Remove the pork from the grill and loosely cover with foil. Let rest for 30 min. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.
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Creamy Strawberry Souffle.- Rich and creamy, just lovely!......

1 lb fresh, ripe strawberries, hulled
3/4 cup sugar
1 tsp lemon juice
Pinch salt
3 large eggs, separated
1-3/4 tsp unflavoured gelatin
Pinch cream of tartar
1/2 cup heavy cream

Prepare the soufflé dish: Cut a piece of foil or parchment, longer than the circumference of the soufflé dish. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.

Purée the berries with 1/4 cup of the sugar, the lemon juice and salt. Strain and reserve. Put the yolks in a non-reactive bowl with 1/4 cup sugar and 1/2 cup of the berry purée. (Reserve the remaining for another use.) Set over a water bath, making sure the bowl does not touch the simmering water below, and whisk until the sugar dissolves and it is warm in the centre. Remove the bowl from the saucepan and set aside. Put 1/4 cup of water into a ramekin, sprinkle over the gelatin, and let soften 5 min. Set the ramekin in the hot water in the saucepan and let it melt, about 2 min. It should be translucent. Whisk this into the berry mixture, and let the whole cool until it thickens slightly. Don’t let it set too far.

Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it, gently. Scrape the remaining whites and cream on top and fold the whole together. Spoon into a 6-cup mold, cover, and refrigerate until firm, about four hours.

To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatine starts to break down.
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Your Own Orange Wine.- Make something unusual and very tasty to enjoy!

1 bottle dry white wine
1 medium organic orange
1/3 cup sugar
8 coriander seeds, optional

Open the wine. Pour out half a cup to enjoy while you carry on with the recipe. (This is not a whim: a bit has to come out or the bottle with overflow when you add the other ingredients, but it's nice to have while you work, lol) Shave the zest from the orange with a vegetable peeler. Remove every trace of bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine. Funnel in the sugar. Drop in the coriander seeds. Recork the bottle. Turn it upside down and right side up a few times until the sugar has dissolved. Refrigerate one week, giving the wine a shake once a day. Strain into a carafe and serve well chilled as an aperitif.
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Well, there you go, some suggestions for your summer menus. Nothing hard or strange, just tasty and worth the wait, for sure. I hope you will try and see....

In the meantime I think my afternoon will consist of trying to get done with at least one chapter on one of my projects, but maybe that's too much and I should just settle for getting the outline fine tuned first, so many ideas which change from day to day..... Having a little trouble getting going and started, feeling lazy and just want to take a nap (I'm terrible at naps too) but it's already 3pm and the day won't last much longer so let's just get on with it..... nothing much else going on, quiet afternoon and the most exciting thing happening right now is watching Kitty sleep on my pillow (her very favorite place to be!), now there's a good napper! My best to all of you, talk soon..............

A Busy, Productive and Very Satisfying Day.....so far....

Today I beat the sun. For some reason unknown to me I woke up at 4:20am and my mind was racing so there was no point in staying in bed. I know that when this happens there is but one solution for "racing mind"...... work! So I got up and headed for my favorite work space, the kitchen, and began thinking of projects to make that would be today's offerings.....

Of course the first thing I thought of was baking! There is nothing like waking up to the aroma of baking in the house. Lol, it's funny I should say this since I wouldn't know what that's like since I'm always the one awake and baking, but having a powerful imagination is enough to convince me of this fact and even though I don't get woken up this way, the warmth and aromas wafting through the house is deeply comforting and satisfying and gives me reason to press on....

On the agenda, for now at least, are scones, one of Rene's favorite "wake up snacks".... looking around all I can find are raisins so "Raisin Scones" will do. I've also though that today could be a vegetarian day and we can give meat proteins a rest, choosing instead other types of nutritional items that are just as satisfying yet give the body a rest from the heavy digestion work needed to process animal protein. All of a sudden I know what I'm making: A lovely cream soup but served in a "bread bowl"...Wow....

Tarita was always into vegetables while Rene was the picky one. When he was small he came up with not eating "anything green" so veggies were ruled out of his diet; I got around this by making cream soups of all kinds and found he loved them all! While this doesn't have any logic to it since they taste the same as the veggies, to this day they hold a special fondness in his heart and are always welcomed. I think I've got some left over broccoli in the fridge and some great sharp Cheddar.... MMmmmm

I can also take advantage of the tomato sale I found at the Mexican Market (10lbs of Roma tomatoes for .99 cents!) and whip up an old friend: "Old English Tomato Marmalade". No, it's not like what you think at all.... this sweet, salty, spicy and altogether lovely jam can do double duty since it's at home with meats, chicken, fish or an English Muffin plus Ricardo can eat it right from a spoon!

I've also got some oranges I got at the same sale that should be used up before too long and one of our favorite jams is "Orange Marmalade", so that could be on today's list as well. I really love orange marmalade with little slivers of the peel in it..... or how about "Habanero Jelly"? You can use orange jelly as a base but add super thin slivers of Habanero Chiles into it for some heat and flavor, it's truly amazing since it gives you the contrasts of sweet, spicy, salty and sour all at once.... Yum!

I'll also give you an idea for a quick and colorful dessert using both Pomegranate and Apply juice that everyone will love, but for now I've got plenty to do and some items I'd like to get done before my family wakes so I'll get to it.

First of all I'll get the scones ready, besides, these are cousins to biscuits so you could make these instead if you wanted to. They're lovely too and when they're just out of the oven is about one of the most comforting things you can have.

Tea Scones.- The origin of this "quickbread" is Scotland where they are also known as "girdle", "bannock" or "dropped" cakes or scones. Our biscuits are actually their scones but can be sweet or savory. Scones have been a part of the "Cream" or "Devonshire Tea" forever and are always a part of an English "High Tea"...... Easy, quick and using basic ingredients, many a British cook can have them ready in a snap on a daily basis in time for afternoon tea.

2 cups flour
3-5 tbl sugar (depending if you want them sweeter)
1/2 tsp salt
3 tsp baking powder
5-8 tbl butter or vegetable shortening
1/2 cup milk
1 egg

Sift the flour, sugar, salt and baking powder into a large bowl. Add the butter or shortening and "cut into" the flour with a pastry cutter or a fork (I've used a fork forever) until the mix looks like little pebbles or cornmeal. Just keep pushing the fork into the flour and on the fat so they incorporate until you have no fine loose flour left. You can use less or more fat depending on your taste but about 5-6 tbl will do it unless you still have a lot of flour left.

Once you've got the fat worked in, add the egg, mix and then add most of the milk and mix well so it comes together and you've got a tender dough. It should be a little sticky but once the flour is all incorporated it should get lots better, if not, add a little more flour so you can handle it. Put some flour on the table and lay the dough on top and work the dough about 10-15 times. Don't overwork it and you'll see you won't need too much work since it comes together easily and quickly.

Cut the dough into 2 equal parts and lay one on the side. Take one part and flatten into a disk about 1/2 ich thick or about 8" in diam more or less. With a large knife cut in the middle, then cut this in the middle so you have 4 parts, then cut these in the middle (like a pie shape) so you have 8 wedges. Heat your oven to 425 degrees. In a cookie sheet or pan with some PAM or similar on it, lay the wedges so they don't touch and have some space to expand. Do the same to the other half of the dough. Bake about 10-12 min or until they are slightly golden on top.
NOTE: If you want, before you add the egg and milk you can add 1/2 cup raisins, blueberries, nuts, chocolate chips, etc. and then finish as stated. You can also brush the tops of the wedges with milk before baking if you like.
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Bread Bowls.- These lovely "balls" are the perfect item to serve soups or dips in and have become quite popular of late. The presentation is wonderful and you will be able to see how many uses you can give them. It's best to make these in the morning so they have time to rise and get the crispy crust they need.

3 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 tsp yeast
2 tsp salt
2 tbl oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 min. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough. Allow the dough to rise, covered, for 45 min; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.

Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 min, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

To turn into "bowls" cut vertically with a sharp knife all around the top edge and then scoop out the center, be sure to leave about 1/2 inch so the liquid won't seep through and spill. Save the scooped out centers and use as bread crumbs later when they dry in a blender or processor.
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Cheddar Broccoli Cream Soup.- As for any cream soup, I prefer not to use any thickener of any kind and let the soup thicken naturally, but if you don't care you can use a "roux" (butter and flour mix) or even some corn starch. Any type of vegetable or cheese can be used and you can have a milk, stock or water base as well.

2 large stalks of broccoli, florets and stalks, cut into 1-2 inch pieces
1/2 onion, chopped
2-3 garlic cloves, peeled
2 cups chicken stock (or water)
salt and pepper to taste
1 can evaporated milk
1 can water
1-2 cups Cheddar cheese (or your choice), shredded

In a large pot, put the broccoli, onion, garlic, stock and salt and pepper to boil over a med-high heat. If the stock doesn't cover the vegetables, add some water. Cook until the broccoli is tender.
Place everything in the blender and do two batches if it doesn't all fit.

Put a little oil in the pot and place the blended soup here while you bring it up to temperature over medium heat. Once you've got it all smooth and hot, add the milk, water and taste so you can adjust the seasonings. If you're not going to serve at once, stop here.

When ready to serve, make sure the soup is hot and doesn't need more liquid. If the soup was waiting for a while it could have gotten thick as it cooled and might need additional liquid, you can add milk or water and get very hot. Add about 1/4-1/2 cup cheese into each of the bowls you will use and pour the soup over it. Serve at once.
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Old Fashioned Tomato Marmalade.- Don't forget tomatoes are fruits after all and they deserve to be shown off. This is a lovely way to show them off and you can vary the spices to get it just right. Once you taste this jam, you too will be a fan.

2 lbs Roma Tomatoes, chopped
1 cup sugar (more if you want it sweeter)
1-2 jalapeno peppers, seeded and cut in thin strips (more if you want more heat)
pinch of ground clove
1/2 tsp cinnamon, ground
1/2-1 tsp cumin, ground
1/2-1 coriander, ground
1-2 tbl ginger, chopped fine
1-2 tbl lime juice
1-2 tsp salt or as needed

Put everything into a pan and cook over medium heat for about 1 1/2 hours or until it gets "jammie". Be sure to taste and adjust the seasonings or change them around as you'd like.

Put in a container with a tight fitting lid or make a lot and bottle to share with friends. Keep in the fridge.
NOTE: I've made it with red pepper flakes, Serrano peppers or Habaneros and it was all great. Play with the spices, you have no idea until you try this..... Good with almost anything!
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Old Fashioned English Orange Marmalade.- This is the most iconic marmalade ever! Easy to make and fantastic to eat and share. Many times I've used these recipes in gift baskets for family and friends and have even sold them in my restaurants. Everyone loves them! This is the simplest of recipes yet you need a couple of days work but it's worth it.....

4 large seedless oranges
2 lemons
8 cups sugar

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it's thick, if you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
NOTE: I like this recipe best of all because it doesn't use any thickener, but you can use pectin of you like too. I use this "basic preparation"' for all types of fruits.
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Pomegranate and Apple Jelly Dessert.- Here is an easy and elegant looking dessert you can make which doesn't need a lot of ingredients and is done quickly. Looks pretty great too! You can see that you will be able to change around the flavors too. Follows the old Jello molds during the 70's which seem to have fallen out of favor.....

Pomegranate Jelly:
3 tsp unflavored powdered gelatin
1/3 cup cold water
2 cups unsweetened Pomegranate Juice (or your choice)
1/2-2/3 cup granulated white sugar, or to taste

Apple Jelly:
3 tsp unflavored gelatin
1/3 cup cold water
2 cups unsweetened Apple Juice
1/3-1/2 cup granulated white sugar, or to taste
Garnish: Pomegranate Seeds, Softly whipped cream or vanilla ice cream

Once the pomegranate jelly has set begin the apple jelly, the procedure is the same for both. Sprinkle the gelatin over 1/3 cup of cold water. Let this mixture sit for about five to ten minutes, or until the granules have become swelled and spongy. Meanwhile, in a small saucepan, heat the pomegranate/apple juice and sugar until very hot (do not boil), stirring constantly to dissolve the sugar. Stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Do not boil. Remove from heat and let cool for about 10 minutes before pouring equal amounts into six - one cup serving glasses.

Refrigerate for about 2 - 4 hours or until set. Then proceed with the topping jelly, once this one is done, remove from heat and let cool for about 10 minutes before pouring the apple jelly over the set pomegranate jelly. Refrigerate for about 2 - 4 hours or until set (can be made a day ahead). Garnish with fresh pomegranate seeds and/or softly whipped cream or vanilla ice cream.
NOTE: You'll have two layers of colors, one set before the second one so pick coordinating colors and show them off.
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I'm all done and it's the end of the day.... everything was ready throughout the day and came out just perfect! Phew! Lots of work but fun and gave me more than enough to do. Tomorrow will be another day filled with new challenges, especially the same old "what will I make for dinner?" question that seems to stump most people...... but I am always on the hunt for new and exciting recipes or new ways to make old favorites or maybe how to cut some corners to make it easier, faster, cheaper, better, etc. which I can always appreciate.

After my day's work I realize I'm sitting in the same spot as early this morning except that out the window I can see the sunset starting it's performance heralding the end of yet another day. Oh well, tomorrow will be a new day..... Have a great evening.... talk soon!

Incredible Edibles for the Holidays?......Mmmmm

With the holidays just around the corner and everyone thinking about planning great get-togethers for friends and family, want some options that will not only let you shine but deliver the flavors associated with these special times?

I'm beginning MY holiday preparations and sometimes goodies get better with some aging... like Rum Cake, Fruit Cake and such.... home-made liquors also get much better if you give them some time for the flavors to come together and they must be made in advance so they're at their best when they're used or given out as gifts to friends or used at family celebrations.

You can plan on stocking up and saving your wine bottles or nice looking glass containers, nice shaped jars and covered containers you can use for food gifts add a nicer touch and give your offerings that added holiday sparkle... touch them up with a nice bow or gift wrap, some shiny decorations or labels and you've got something really special.

I've already given out some great food gift recipes. Candies, liquors, cakes and cookies to begin your production with, and I am adding to that list now to give you a better selection. Plus with the ingredients you need you'll be able to make several gifts and not just one, making these recipes a good deal. Make some and keep others for your own holiday parties..... I've also been able to ascertain that I like these better than even the original versions since you can add or reduce the ingredients and produce them to your taste, so they come out even better!

Hope you will try some of these so you can see just how good home-made food gifts can be!

BAILEY'S IRISH CREAM HOME-MADE VERSION.- Everyone loves this creamy liquor on the holidays or any time!

1 tablespoon instant coffee granules
3 whole eggs
1 tablespoon chocolate syrup
1 pint whipping cream
1 can Eagle Brand Condensed Milk
18-20 ounces Irish whiskey

Dissolve coffee in 1 oz very hot water. Combine all ingredients in blender. Blend& pour into container. Store in refrigerator.
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HOME-MADE AMARETTO LIQUEUR.- Great tasting and perfect for mixed drinks!

3 cups sugar
2 1/4 cups water
3 lemons, finely grated rind (no white part)
1 quart vodka
3 tablespoons almond extract
2 tablespoons vanilla extract

Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally; cool completely. Stir in remaining ingredients; store in airtight containers( I use empty liquor bottles).
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LONG ISLAND ICE TEA.- Everyone knows this one...... quantities are for 1 large drink, multiply if making more or filling a bottle....

1/2 ounce white rum
1/2 ounce vodka
1/2 ounce gin
1/2 ounce triple sec (or Grand Marnier)
Coca-Cola
sour mix

Add crushed ice to pint glass. Add first 4 ingredients. Shake. Top with cola and sour mix. Serve. *You can add raspberry liquor to this, and call it a Black Opal, even more tasty!
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RESTAURANT STYLE SWEET AND SOUR MIX.- Great for your mixed drinks.....

1 cup hot water
1/4 cup granulated sugar
3 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
1 drop yellow food coloring

Combine the hot water with the sugar and stir until sugar dissolves. Add lime juice, lemon juice and food coloring. Chill.
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PEPPERMINT BARK CANDY.- Totally Holiday Candy gift and great tasting too!
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 ounces) hard peppermint candies, unwrapped

Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below). Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.

Transfer mixture to prepared pan; with a spatula, spread to edges of pan. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
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PEPPERMINT ICICLES.- So lovely to look at and fun to eat! Get the kids to help with this or make it a cold evening project for you and your mate....fun!

Vegetable oil cooking spray
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 teaspoons fresh lemon juice
1 teaspoon pure peppermint extract
1 drop blue gel-paste food coloring
1 drop violet gel-paste food coloring

Coat a rimmed baking sheet with cooking spray. Bring sugar, corn syrup, and water to a boil in a small saucepan, stirring frequently with a wooden spoon, until sugar dissolves. Cook, undisturbed, until mixture registers 305 degrees on a candy thermometer, about 12 minutes. Remove pan from heat, and stir in lemon juice and peppermint extract. Working quickly, pour hot sugar mixture onto prepared sheet. (Be careful not to touch hot mixture.) Let cool until bubbles subside, about 30 seconds.
Coat a metal spatula with cooking spray, then fold 2 edges of mixture inward, toward center (pictured, above left). Continuously fold candy in half on itself with spatula until it is cool enough to handle, about 1 minute (it will still be very hot).
Wearing rubber gloves and working quickly, pull candy to a length of 1 foot, then fold in half on itself. Repeat, twisting and pulling until candy starts to turn white. Remove a golf-ball-sized piece, and add food colorings to the smaller piece. Continue to stretch and fold both pieces separately. When candy is almost cool, and the uncolored piece is white, pull each piece into a 12-inch-long rope.

Place ropes side by side, and fold in half together to layer colors. Twist pieces together. Starting at 1 end, pull and twist until rope is 1/2 inch thick. Working quickly, twist and pull end to taper slightly, and cut off a 6-inch length with scissors. Continue twisting, pulling, and cutting icicles until candy becomes too hard and can no longer be pulled. (There will be some left over. Reserve for another use, such as crushing over ice cream or cookies. Transfer icicles to a baking sheet to harden. Store, covered, for up to 4 days.

The peppermint candy is very hot initially, so be sure to work quickly wearing protective rubber gloves. For the best results, at the beginning of the pulling stage in step three, two people should divide the candy between them. Use any color you prefer to tint these minty sticks.
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HOME-MADE PEANUT BUTTER CUPS.- Since you're making these, you could switch out the nuts and pick your own!

4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped

Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
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PISTACHIO-HONEY TORRONE (NOUGAT).- Wonderful candy and very versatile since you can change the nuts to almonds or hazelnuts or your favorite!

Edible wafer paper, enough for 2 layers in pan (at baking store)
1/3 cup cornstarch
3 large egg whites
1 cup honey
3 cups granulated sugar
1/2 cup confectioners' sugar
2 cups shelled raw pistachios

Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.

Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.
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APRICOT GELT.- You can use other dried fruit as well......MMmmmm!

1 pound dried apricots
1 pound dark chocolate, finely chopped
Foil candy wrappers

Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside. Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set. Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers. Gelt can be refrigerated in an airtight container up to 3 days.
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MARCONA ALMOND AND FLEUR DE SEL PRALINES.- Can you think of anything more sinful?

Vegetable oil
1 cup granulated sugar
1/4 cup water
4 ounces Marcona almonds or regular blanched almonds
1 1/2 teaspoons fleur de sel (imported natural salt)

Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns pale amber, about 8 minutes.

Remove from heat, and stir in almonds. Pour mixture onto center of prepared surface, and sprinkle with fleur de sel. Let stand just until the edges are cool enough to handle. Working quickly and using gloved hands lightly coated with oil, pull pieces of caramel and almonds away from the center until caramel starts to harden and you are able to pull long, thin pieces before they break away. Transfer to a parchment-lined baking sheet to cool completely. Repeat. (If praline begins to harden, place on a baking sheet in a 375-degree oven until pliable; you can do this only once before the sugar begins to crystallize.) Pralines can be stored in an airtight container at room temperature for up to 2 weeks.
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Our home is always full of holiday goodies.... it makes it even more special since I wait until the holidays to make everyone's favorites. Create some holiday traditions and start a trend, or make several of these food gifts to put in gift baskets.... I make a selection of cooking sauces, cookies and candies, some wine or liquor and top it off with a pound cake or Christmas Cake.... how about that for a great gift to open on Christmas Morning...YUM! I also donated a couple of baskets to my local Church and watched them go up for auction..... Great, everyone loved them! (or could even be a side business during the Xmas Fairs coming up)....... Have a great time with these!

Time to Think on the Holidays.....

Okay, so it's a little on the early side but if you come to think about it and if you're like we used to be (when I had small children and not adults who are so used to BIG productions they're now blase about everything.....), you've probably already been thinking about what you're going to be doing for the holidays, right?

Most foodies really get into holidays (I'll have some really cute Halloween treats coming up too! We don't do anything about this anymore either and we'll probably head out for a night of theater and dinner instead)... look forward to them and try to outdo the previous year. I used to make a really big deal out of Xmas, from making our own designer tree decorations, table centerpieces, house decorations, porch trimmings to whole gingerbread towns and fantasy carousels, not to forget that each of my children has their own special Xmas cookie, drink and treat which I'm expected to recall and present as a holiday tradition..... but I figure I'm creating memories that they can think back on when they have their own homes and at least remember warm feelings, family get together's and great times.

Being on the OCD continuum, once I get fixated on a project, I go all out. Some of my holiday projects would last all day and the final touches would take weeks before everything was perfect. Don't get freaked out about all this as I've relaxed over the years and have toned it down, we're a pretty relaxed group now and holidays are still a fabulous opportunity to create some new memories for everyone! Now I choose a different theme every year and do gourmet food for all. From an elaborate Chinese Appetizer Buffet (a BIG favorite and easy on the hostess affair since people mill around serving themselves, set up a beverage and dessert table too and let them sit around, watch holiday specials, movies or sports and relax.... to rustic Italian Tuscan fare served family style to Classic French Favorites.... of course, there are always the inevitable Family Classics we never miss, like: Bacalao a la Vizcaina (Cod Spanish Style), Flan Napolitano (heavy duty flan), Sangria Navidena (full of fruit and wine), etc.

Share with me some great recipes you can all make and share and whether you make them for your own family or decide to turn these into holiday gifts, they're all wonderful and you'll be surprised how easy they are and how professional they look. i.e: the snowflakes shown at the beginning look stunning yet are just thin cardboard brushed with white glue and sprinkled with colored glitter yet when put around the house or hung from the tree look so lovely - or how about these Snowy Balloon Ornaments that you make with string wound around a small balloon, brushed with watered down white glue (let dry overnight, pop balloon) paint with glue again and sprinkle glitter and that's it! Look for a dramatic branch, set it on sand or pebbles from a painted bucket, paint the branch silver or leave as is.... you can wind Xmas lights and leave with lights only too (these look wonderful) or go ahead and hang the balloons from the branches too! Really great!

Then you have the more involved projects like Gingerbread Houses if you decide to do it right and bake your own cookie dough and icing, but if you don't want something so detailed, you can buy cookies and use them with store bought icing and candies too or use Graham Crackers. Cuts preparation time down a lot and still gives you a lovely decoration and if you make them small and place on a long tray, can be a spectacular tabletop centerpiece which you can eat later. Remember, your glue will be icing, use your favorite candies and edible glitter (look in the cake/baking isle) and use whatever you think will look good, licorice, gum balls, look at candy as construction materials and you'll be surprised how many can work! This is a great foul weather project to keep kids entertained indoors or get some friends together and everyone make their own cottage (have plenty of grogg available and the houses will get more creative as the night progresses...lol...)

Here's a Gingerbread Xmas Carousel (a toned down version. My original one took 12 hours to complete, had stained glass roof panels, candy cane posts, galloping reindeer with silver decorations and so much icing in intricate snowflake patterns to make you dizzy. It was fabulous and I would make 3-4 over the weekend and sell them at the Church bazaar every year). But you don't have to get so involved, you can make small ones which will still be lovely! For those of you with architects, designers or engineers at home (you know who you are!) get them to make the drawings for the gingerbread and design the house, it'll be awesome!

Here's some treats you can make to give your little ones or use as gifts! You'll love them....

NO BAKE CHOCOLATE BON BON POPS.- Really, no bake, easy and yummy!

18 chocolate sandwich cookies with cream filling (like Oreos)
1-1/2 cups pecans, toasted
2 tbl orange liqueur or orange juice
1 tbl light corn syrup (Karo or make your own)
2 tbl unsweetened cocoa powder (like Hershey's in the tin)
20 lollipop sticks
1 12-oz. pkg. milk chocolate or semisweet chocolate pieces (chips....)
1 tbl shortening

1. In food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper or foil. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
3. In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
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SANTA MADELEINE COOKIES.- Tasty Madeleines with Xmas style...so cute!
3/4 cup all-purpose flour
1/4 tsp baking powder
1 egg
2 egg yolks
1 cup sifted powdered sugar
1/2 cup butter, melted and cooled
2 tsp finely shredded orange peel
2 tsp orange juice
1/2 tsp anise seed, crushed (optional)
1 recipe Decorator Frosting (see recipe below) or 2 cans vanilla frosting
Red, blue, green, pink, and/or black paste food coloring
Small round candies (optional)

1. Grease and flour twenty-four 3-inch madeleine molds; set aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat egg and egg yolks with an electric mixer on high speed 5 minutes or until thick and lemon colored. Add powdered sugar; beat on low speed until combined, then on high speed about 5 minutes more or until very thick and satiny. Beat in butter with an electric mixer on low speed. Add flour mixture, beating at low speed until combined. Stir in orange peel, orange juice, and, if using, anise seed. Carefully spoon batter into the prepared molds, filling each three-fourths full.
3. Bake in a 375 degree F oven about 10 minutes or until edges are golden and tops spring back. Cool in molds on rack 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool completely.
4. Divide frosting, leaving about half of it white; color one-third with red and/or pink food coloring and remaining with green, black, and/or blue food coloring.
5. To decorate, fill a decorating bag fitted with a small star tip with white frosting. (or you can use a small zip lock bag with one of the corners cut out to fit the decorating tip) Pipe on hat trim at an angle about a third of the way down from narrow end of cookie. Fill decorating bag fitted with a small star tip or plain tip with red or pink frosting; pipe on hat. With white frosting, pipe on mustache, beard, and pom-pom hat. Fill decorating bag fitted with a small round tip with green, black, or blue frosting; pipe on eyes. Using red frosting, pipe on mouth. Pipe on other frosting decorations. (Or, use small round candies for eyes, nose, mouth, and cheeks, attaching them with frosting.) Wrap cookies tightly to store. Makes 24 cookies.
Decorator Frosting: Beat 1 cup shortening and 1-1/2 teaspoons vanilla on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar; beat well. Beat in 2 tablespoons milk. Gradually beat in 2-1/2 cup sifted powdered sugar and enough milk to make piping consistency.
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CARDAMON SNAP COOKIES.- YUM!
3/4 cup shortening
1 cup packed brown sugar
1 tsp baking soda
2 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour
1/4 cup granulated sugar

1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 tsp of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 tsp cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in 375 F oven about 10 min or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.
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You might like to try this Popcorn Wreath (use dental floss with a needle, you make strings that you can also use around the Xmas Tree, but then you wind the strings around a foam ring, put a lovely bow and hang it up.

Or how about these Stained Glass Cookies which you can use as a gift or decorations around the house and on the tree. You can also make them for other holidays, make hearts for Valentine's, pine trees, animals, people, whatever you want... the trick is to make the cookies as outlines only so you can fill them up with crushed hard candies (lifesavers or whatever you like). On a cookie sheet with foil and non-stick spray, lay the cookie outlines and fill with the crushed hard candies (put in a baggie and hit with a rolling pin so they break, put into the cookies carefully so you're "inside the lines". Don't forget to make a hole to hang them from too. Bake in the oven where they'll melt and turn into lovely "stained glass", you can even put several colors together, get creative and you'll see how lovely these are. They make edible designer decorations too!

Impressive Gingerbread or Sugar Cookies, then you go OCD with the icing to make intricate patterns like lace or snowflakes. You can add candy details, silver balls or sprinkle edible glitter on them too. Your imagination is the only limitation you have, plus all these projects make great keep-the-kids-busy afternoon projects that will give you great results to share and eat. Or turn them into gifts, look for the prettiest jars and boxes, believe me anyone would love to receive these tasty little tidbits custom made from your kitchen!

For an incredible finish I'm including one of my all-time-favorite-munchies:

NUTELLA SWIRL POUND CAKE.- An absolutely fantastic take on an old classic...OMG!

1 1/2 cup all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 stick unsalted butter, softened or 16 tbl or 2 cups
1 1/4 cup sugar
1 jar (13-oz) Nutella

Preheat the oven to 325 F. Lightly grease and flour a 9-by-5 loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a mixer, beat the butter with the sugar at med-high speed until fluffy, about 3 min. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 sec longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix. (you stick the knife into the batter and make an "S" pattern so you swirl the Nutella around).
Bake the cake for about 1 hour and 15 min, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 min. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve. Great with Coffee Ice Cream.
NOTE: For gifts: I make this in foil loaf pans and leave them in there. I also use small loaf pans as individual treats. Wrap with colored transparent papers and tie with ribbons.
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How about it? Will you give these a try and amaze your family and friends? Saving money making your holiday gifts doesn't have to mean giving out tacky things either, on the contrary, during these times when time is our most valuable resource and almost nothing is home or hand-made, receiving something like this means the ultimate gift- then add the awesome flavor, richness and luxury these treats represent and this is truly an upscale gift! Who would have thunk it! So try some of these and you too can become a star for the holidays.... you'll save money, you'll stay home so you can make these in your jammies, save gas driving around, avoid crowds and get your Xmas gifts done, have munchies and have fun!
PS.- If you need more detailed instructions or clarification on any of these projects, please drop me a note and I'll make sure you've got all the steps covered, ok? Love to hear from you!

Time To Plan Ahead.... Making Holiday Gifts At Home and Save!!!

Don't freak out when you start reading this post, ok?. Get real. It's October already and the holidays are almost upon us, at least this is for those of us that decide to make your own Xmas gifts and save... save... save.

Since you have to prepare (shop for the best price, get everything you need and then get it done) you need to do this in advance. The nice thing about this is that once it's done, you won't need to rush around during the holidays since your gifts will be ready and waiting for you in the closet when you're ready to start giving them out. You could do this all year round, planning ahead and having your little projects in different states of completion, for all age groups and for all kinds of holidays too! Not so organized? Not to worry, I'm listing some easy projects you can do now that will be a big hit for Xmas that anyone can get done....

Now if you were really OCD about things (mea culpa..) you could begin by hoarding coupons, looking for discounts on seasonal ingredients, finding your vessels or gift boxes, ribbons and papers and even hitting the .99 cent stores for anything you could use later on. I used to have a neighbor, an older lady who had a "gift closet" that was like a doorway into another world... full of wonderful things for everyone. She always had just the right gift or token for you.

With all this in mind, here are a few suggestions to get you in the right frame of mind:
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CHOCOLATE BARK.- Anyone would love to get this for a gift!

Chocolate (milk or semi-sweet)
Classic Toppings: Dried fruits such as apricots, raisins, candied orange peel, cranberries, and cherries. Toasted nuts including hazelnuts, pecans, almonds, and pistachios.

Line a chilled baking sheet with parchment paper. Pour warm (not hot), melted chocolate into the prepared pan.
Spread the chocolate evenly to about 1⁄8 inch thick using a small offset spatula. Sprinkle toppings on the chocolate and place in the freezer to set, approximately 20 minutes.
For even-sized pieces, cut up bark before it sets completely. If you like a more rustic look, allow the bark to harden completely before breaking it up into pieces. Store in a cool, dry place.
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HOMEADE AMARETTO LIQUOR.- What a great way to give and make this favorite liquor... it's fabulous!

1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
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HOMEMADE GALLIANO LIQUOR.- Another great flavored liquor to make and give. Great to cook with too!
2 c. sugar
1 c. bottled water
6 tsp. pineapple extract
3 tsp. vanilla extract
1/2 tsp. banana extract
1 tsp. pure anise extract
1 qt. 100 proof vodka
5 drops yellow food coloring

Combine sugar and water in saucepan. Boil gently for 5 minutes, stirring occasionally to prevent burning. Remove from heat and measure 2 cups of syrup. Pour into large container and cool. Add all extracts, vodka and food coloring. Shake or stir well to blend all ingredients. Makes 1 1/2 quarts galliano.
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BEST HOMEMADE KAHLUA.- Everyone loves the flavor of Kahlua and now you can make it for yourself and really splurge!

1 12-cup pot very strong coffee (chocolate flavored is best)
2 lbs. light brown sugar
4-6 tablespoons vanilla extract
1 bottle 190 proof Clear Springs or Everclear (you can also use Vodka)

Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).
When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.
Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.
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APRICOT BRANDY.- YUM! Think of all the ways you could use this for....

1/2 cup sugar
2 tablespoon honey
3 cup brandy
2 pound dried apricots

Directions
Make the brandy mixture: Combine 1 1/2 cups water, sugar, and honey in a small saucepan and cook over medium-high heat until sugar dissolves. Allow syrup to cool slightly and combine with brandy and fruit in a large, sealable jar. Store in a cool, dark place for 4 to 8 weeks.
Strain the brandy: Line a strainer with a double layer of dampened cheesecloth and strain the brandy. Discard apricots or save for another use. Transfer the brandy to a clean container and store for up to 1 year.
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BEST XMAS CAKE.- This is a recipe for a white fruit cake with a lovely liquor flavor.....

1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
1/2 t. salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or use candied fruit)
1 t. nutmeg

Sift all dry ingredients together and set aside. Turn on the electric mixer and beat one cup of butter in a large bowl. Add one cup of sugar and beat. Beat in six eggs, adding one at a time and add to the bowl, add the cup of dried fruit. Add the flour a little at a time making sure it's incorporated well.
Now add the nutmeg and nuts.
Preheat oven to 300 degrees. Grease and flour your pans well. Pour your batter into the pan or pans. Bake for 1 1/2 hours for a large loaf pan, an hour for smaller pans. Cake should be dry on the top and golden. Test to insure it's completely done.
Once done be sure to remove it from the pan and let cool on a plate. Then return to the pan and poke holes into it with an ice pick or similar. You will be pouring:
1/3 Cup sugar
1/2 C. Whiskey
1/4 C. Water
2 T. Butter
Heat this mixture to dissolve the sugar, and pour over the cake while still very warm. Wrap tightly in foil or plastic wrap.
If heated long enough, all alcohol will evaporate and only the taste will remain for those of you who are tee-totalers. Or, you could use orange juice instead of whiskey.
Note: you can also open it up every couple of weeks or so and pour about 1/4 cup whiskey into the cake, re-wrap and store until ready to eat or give out.
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BLACK BOTTOMED CHEESECAKES.- These lovely little cheesecakes are easy to make and a delight to eat. Make them with all flavor preserves too!

oil non-stick spray
24 plain chocolate wafer cookies, preferably Nabisco or even Oreos
3 tablespoon unsalted butter, melted
8 ounce cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 oz), at room temperature or goat cheese or similar
2 large eggs
2 teaspoon pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days. If turning into gifts, leave in the foil baking cups, they'll keep better.
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DO IT YOURSELF TRUFFLES.- One of the tastiest gifts you can get or receive. I don't know anyone who doesn't like these!

Ganache:
1 quart heavy cream
3 pound bittersweet or semisweet chocolate, chopped
1 1/2 stick cold unsalted butter, cut into tablespoons
Pinch of salt
Truffle Flavorings:
1 1/2 tablespoon dark rum
4 teaspoon pure peppermint oil
2 teaspoon instant espresso dissolved in 2 teaspoons water
1 teaspoon ground cardamom

To make the ganache: In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.
Divide the ganache into 4 bowls. To flavor it, add either the rum, peppermint oil, espresso, or cardamom to each batch. Cover the ganache and refrigerate until firm, about 3 hours.
Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.
Coat the truffles: Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes. The coated truffles can be refrigerated up to 3 days.
Optional toppings that can be used for the coating: Finely crushed toffee bits, mint candies, pretzels, dehydrated raspberries, amaretti cookies, malted milk balls, chocolate cookies, finely chopped toasted almonds, chocolate covered espresso beans, toasted coconut, roasted salted peanuts, candied ginger, cinnamon-sugar, confectioners' sugar mixed with cocoa powder, and large pinch kosher salt.

Truffle ideas:
Peppermint filling with powdered sugar, chocolate cookie crumbs or mint candies
Espresso filling with cinnamon-sugar, amaretti, or cocoa powder-salt mixture
Rum filling with coconut, candied ginger or toffee
Cardamom filling with cinnamon-sugar, amaretti or candied ginger
Plain chocolate filling with raspberry, malt balls or peanuts
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I've got a lot more of these which I'll be sharing with you soon.... you'll have plenty of options to pick from come holiday time.... Don't be put off by the recipes either, these can be made by everyone really well.... you'll love the results and everyone will love them too! Talk soon...