3 Cinnamon Sticks — 4″
2 Bay Leaves
1/4 c Whole Cloves
1/2 Lemon — Cut In 2 Pieces
1/2 Orange — Cut In 2 Pieces
1 qt Water
Combine all ingredients in a kettle or saucepan. Bring to a boil. Reduce heat and simmer for as long as desired. Check water level frequently and […]
1 qt Milk
1 Vanilla bean OR 1 tb extract
12 Egg yolks
2 c Sugar
1 c Dark rum
2 c Bourbon
1 c Cognac or other brandy
8 Egg whites
3 tb Sugar
1 qt Cream
Freshly grated nutmeg
FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, […]
4 Cups Balsam Fir Needles 6-1/2 oz
4 Cups Coriander-Whole — (Spice Section) 9-1/4 oz
2 Cups Allspice — (Jamaican) Whole 6-1/2 oz
2 Cups Cellulose Fiber Fixative 8 oz
2 Cups Cinnamon Chips - Small cut 6-1/2 oz
2 Cups Cloves - Whole 6-1/2 oz
1 Cup Calamus Root 2-1/2 oz
1 Cup Rosemary […]
2 c granulated sugar
1 c corn syrup
2/3 c water
1/4 tsp peppermint extract or other flavoring
3 drops red food coloring
Prepare a saucepan with cooking spray. Add sugar, corn syrup, and water. Bring to a boil; stirring constantly until sugar dissolves. Cook to hard-ball stage or until 300 degrees on candy thermometer. […]
1 6-oz cn Frozen Lemonade
1 12-oz cn Grapefruit Soda, chilled
1/2 c Brandy
1/4 c Cointreau or Curacao
13/16 qt Bottle Claret Wine
Ice Cubes or Mold
In large pitcher or punch bowl, combine all ingredients. Chill with ice cubes or mold. Serve immediately. Garnish this lovely cocktail beverage with a pink grapefruit wedge or orange […]
1/2 cup butter, or margarine
1/2 cup shortening
1 1/2 cup brown sugar, firmly packed
2 cup molasses
2 tablespoon light cream or dairy half-and-half
5 cup flour, sifted
1 tablespoon cinnamon, ground
1 1/2 teaspoon ginger, ground
1/2 teaspoon cloves, ground
Cream together butter and shortening; gradually add sugar, beating until light and fluffy. Beat in molasses; blend in cream. Sift […]
10 large eggs
1/2 teaspoon salt
1 1/2 cups sugar
3 tablespoons cognac
1 1/2 teaspoon vanilla extract
Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking constantly until […]
1 oz Pine needles
1/2 oz Hemlock needles
1/2 oz Sassafras powder
1/2 oz Cedarleaf (Thuja occidentalis)
1/4 oz Whole cloves
Use with charcoal briquettes. From Sandy Maine’s “Herbal Incense” article in “The Herb Companion.” Dec. 1992/Jan. 1993. Vol. 5, No. 2. Pg. 40.
1/2 pound Butter — at room temperature
1 tablespoon Butter — at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam — with seeds
TOOLS
Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack
sm Spoon
With an adult’s help, preheat oven to 325F.
Beat 1/2 pound butter until creamy. Add […]
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle (qt.) ginger ale — chilled
Mix Kool Aid’s together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.