Recipe: TALK TKL 9-22 Gifts From the Kitchen (23) Part 2 (of 2)

Marbleized Mint Bank
Christmas Bread
Holiday Fruit Cake
Fruited Wine Vinegar
Sand Art Brownies
Cranberry Vinegar
Raspberry Vinegar
Amaretto Liqueur
Banana Liqueur
Blueberry Liqueur
Coconut Liqueur
Peach Tea
Tranquil Tea
Hot Almond Tea
Hot Chocolate Master Mix
Spicy Hot Chocolate
Homemade Kahlua
Liqueur De Framboise
Thin Peanut Brittle
Title: Christmas Hard Candy
Cooked Eggnog
Rice Krispie-Cookie Turkeys
Christmas Holly Wreath Cookies

Judi, TX (9:49:34 pm) : * Exported from MasterCook *

Marbleized Mint Bank

Recipe By : Christmas At Home By The Fireside
Serving Size : 20 Preparation Time :0:15
Categories : Holiday/Gift Ideas Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c semisweet mint-flavored chocolate pieces -- or
semisweet
chocolate pieces
1 lb vanilla flavored candy -- cut up
3/4 c candy canes or peppermint candies -- crushed

Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
pieces over low heat, stirring constantly, until melted and smooth. Remove
from heat. In a double boiler, heat candy coating over low heat, stirring
constantly, until melted and smooth. Remove pan from heat. Stir in crushed
candies. Pour melted coating mixture onto prepared baking sheet. Spread
coating mixture to about a 3/8" thickness; drizzle with melted chocolate.
Gently zigzag a narrow metal spatula through chocolate and peppermint layers
to create a swirled effect. Let candy stand several hours or until firm
(candy can be chilled 30 minutes or until firm). Use foil to lift candy from
baking sheet. Carefully break into pieces. Store, lightly covered, for as
long! as 2 weeks. Makes about 1 1/4 pounds.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy, NY (9:50:21 pm) : 41042 29-NOV 01:43 Breadmaking
Christmas Bread
From: ELAMPARELLI To: ALL

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Gumdrop Bread
Categories: Breads, Holiday
Yield: 12 servings

2 1/2 c Flour
1 1/4 c Buttermilk
1/2 c Sugar
1/2 c Packed brown sugar
1/4 c Shortening
2 Eggs
3 ts Baking powder
1 ts Salt
1 ts Vanilla
1/2 ts Baking soda
1 c Small gumdrops cut into 1/2
1/2 c Chopped nuts

Beat all ingredients except gumdrops and nut in a
large mixer bowl on low speed for 15 seconds. Beat on
medium speed, scraping bowl constantly, 30 seconds.
Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf
pan that has been greased on the bottom only. Bake at
350F for 60 to 65 minutes, or until a wooden pick
inserted in the center comes out clean. Loosen sides
of loaf from the pan. Remove bread from the pan and
cool completely on wire rack. For best results, wrap
and refrigerate at least 24 hours before slicing.
Refrigerate no longer than 1 week.

----------------------------------------------------------------------------
Dee, OK (9:51:03 pm) : Holiday Fruit Cake
Categories: Cakes, Desserts, Holiday
Yield: 1 cake

2 c Sifted all-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Nutmeg
1/2 ts Mace
1 1/2 c Diced candied pineapple
1 c Candied red cherries
-- halved
1 c Candied green cherries
-- halved
1 c Golden raisins
1 c Dark raisins
1 1/2 c Pecan halves
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
4 Eggs
2 c Brown sugar, firmly packed
1/2 c Vegetable oil
1 c Milk

Line bottom of a 10-inch tube pan with waxed paper. Grease and flour
well. Sift together flour, baking powder, salt and spices. Add candied
fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.
Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.
Add to fruit mixture; blend well.

Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about
2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing
from pan. Wrap tightly and store in cool place.

Makes one 10-inch tube cake.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
----------------------------------------------------------------------------
Dee, OK (9:52:37 pm) : Fruited Wine Vinegar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Gifts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ALLEN (GRDG72B)
1 1/2 cups White wine vinegar
1/2 cup White table grapes
2 cups Fresh pineapple -- cut into sticks
of orange rind
1 Strip pickled red pepper

Warm the vinegar in a saucepan. Place the grapes; pineapple, orange rind and
pepper in a sterilized jar or bottle and pour in the warmed vinegar. Cap and
allow to stand for a few days before giving. Formatted by Elaine Radis
----------------------------------------------------------------------------
Judi, TX (9:52:53 pm) : I've not tried this one but I got it to do so. It's
supposed to be great.

* Exported from MasterCook *

Sand Art Brownies

Recipe By : Carole A. Cutshall CIS 103172,453
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Christmas
Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon salt
2 1/2 Tablespoons Flour
1/3 cup cocoa
1/2 cup Flour
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
walnuts or pecans to fill jar to the top

To assemble Brownies in the jar, layer in a wide mouth canning jar, the
ingredients in the order given.

To use the mix: Combine the contents of the jar with 1 teaspoon of vanilla,
2/3 cup of vegetable oil and 3 eggs. Pour into a greased 9- x 9-inch pan.
Bake at 350-deg. F. for about 30 minutes.

Be sure to include mixing and cooking instructions with the jar. Great
Christmas gifts for children.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Dee, OK (9:53:34 pm) : CRANBERRY VINEGAR

Recipe By : Homemade in the Recipe
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound)
fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you
wish, with skewers of whole cranberries.
----------------------------------------------------------------------------
Dee, OK (9:56:52 pm) : Sorry I forgot the first half of the recipe!!!

RASPBERRY VINEGAR
Categories: Penndutch, Salads
Yield: 1 servings

4 lb Raspberries
2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To
each cup of liquid add one cup of sugar. Bring to a boil and cook for
20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
----------------------------------------------------------------------------
Judi, TX (9:58:05 pm) : * Exported from MasterCook *

Amaretto Liqueur

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcoholic Beverages Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Granulated sugar
3/4 c Water
2 Dried apricot halves
1 tb Almond extract
1/2 c Pure grain alcohol and
1/2 c Water
1 c Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
1/2 t Glycerin

Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,
stirring constantly. Reduce heat and simmer until all sugar is dissolved.
Remove from heat and cool. In an aging container, combine apricot halves,
almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled
sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves.
(Save apricot halves, as they may be used for cooking). Add food coloring
and glycerin. Stir, recap and continue aging for 1 to 2 months. Re-bottle as
desired. Liqueur is ready to serve but will continue to improve with
additional aging. Variation: For a more prominent 'bitter almond' flavor,
add 4 apricot nuts,** split in half, to basic mixture. Leave in for 2 days
to 2 weeks depending upon depth of flavor desired. Remove and discard
apricot nuts. Continue as directed. **Note: Apricot 'nuts' come from within
the apricot pit. You may split pits yourself or obtain them dried at a
health food store.

- - - - - - - - - - - - - - - - - -

NOTES : 1 serving

----------------------------------------------------------------------------
Judi, TX (9:58:36 pm) : * Exported from MasterCook *

BANANA LIQUEUR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium bananas
1 teaspoon vanilla
3 cups Vodka
1 cup sugar extract (aka sugar syrup)

The tastiest bananas will have a bright yellow peel and no discoloured areas
which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and
add to vodka, cooled sugar syrup, and vanilla extract. 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: 1 quart
Container: Wide mouth quart jar.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Judi, TX (9:59:33 pm) : * Exported from MasterCook *

BLUEBERRY LIQUEUR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Fresh blueberries
or blackberries
1 Clove
1/2 c Sugar syrup (see recipe)
to taste
2 c Vodka
1 Lemon vedge -- scraped peel

Note: Blueberries can be bought in season(May to Sept). Avoid stained
baskets and DO NOT rinse until ready to use. If freezing, do so BEFORE
rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka,
lemon peel, and clove. Pour in DARK bottle and store for 3-4 months. Strain
through dampened cheesecloth squeezing out as much juice as possible. Add
sugar syrup to taste and store another 4 weeks. Liqueur will tend to be on
the watery side. Try adding glycerine if a thicker consistency is desired.
Good for baking. Container: Wide mouth quart jar

- - - - - - - - - - - - - - - - - -

NOTES : 3 servings

----------------------------------------------------------------------------
Judi, TX (10:01:40 pm) : * Exported from MasterCook *

COCONUT LIQUEUR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Packaged coconut
4 Coriander seeds
1/4 t Vanilla extract
3 c Vodka
1/2 c Brandy

Add all ingredients together and steep for 3-4 weeks. Turn jar every few
days. The coconut tends to be porous and absorbs the alcohol so be sure to
thoroughly strain and filter the mixture to yield the largest amount.
Natural coconut may also be used, but tends to be watery and requires more
coconut. Yield: 3 cups Container: Wide mouth jar

- - - - - - - - - - - - - - - - - -

NOTES : 3 servings

----------------------------------------------------------------------------
Betsy, NY (10:03:21 pm) :
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes

Peach Tea

Ingredients :
1 c. instant tea mix
1 box (3 oz.) peach flavored gelatin
2 c. sugar

Preparation :
Mix and store in air tight container. Mix 2 teaspoons in 8 ounces
hot water. Yield: 3 1/2 cups tea mix.

----------------------------------

TRANQUIL TEA

Ingredients :
2 oz. dry peppermint leaves, crushed
1 oz. rosemary, finely crushed
1/2 oz. sage leaves

Preparation :
Mix well together; keep in a tightly covered container in a cool,
dark place. To use: Steep 1 tablespoon in 5 ounce boiling water.
Sweeten with honey if desired.

----------------------------------

HOT ALMOND TEA

Ingredients :
2 c. water
1 3/4 c. sugar
1 c. lemon juice
3 tsp. vanilla
2 tbsp. almond flavoring
2 tbsp. instant tea

Preparation :
Boil water and sugar 2 minutes and cool. Add lemon juice,
vanilla and almond flavoring and instant tea. Store in
refrigerator. To drink, use 1 cup mix to 4 cups hot water.

----------------------------------

HOT CHOCOLATE MASTER MIX

Ingredients :
3 c. powdered sugar
1 c. unsweetened cocoa
1 c. coffee creamer
1 tsp. salt
5 1/3 c. nonfat dry milk
--
1/3 c. mixture in 8 oz. cold milk (use
quick shake) = chocolate milk
--
1/3 c. mixture in coffee mug, add hot
water = hot chocolate
--
1/3 c. mixture in coffee mug, add hot
coffee = Cafe Mocha

Preparation :
Put all above ingredients in large bowl and mix well. (Add 2 cups
miniature marshmallows if desired.)

----------------------------------

SPICY HOT CHOCOLATE

Ingredients :
1/2 c. sugar
1/4 c. cocoa
3 tbsp. instant coffee powder
1/2 tsp. ground cinnamon
1 c. milk, heated

Preparation :
Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

----------------------------------------------------------------------------
Judi, TX (10:05:17 pm) : * Exported from MasterCook *

Homemade Kahlua

Recipe By : Lon Hall and others
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Christmas
Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
12 teaspoons really good instand coffee
3 cups vodka
2 Tablespoons chocolate syrup
3 cups water
2 Tablespoons fresh coarsely ground coffee
1 cup domestic brandy
6 teaspoons vanilla extract

Mix sugar, instant coffee, water and ground coffee and simmer them for 1-1/2
to 2 hours with occasional stirring. Cool.

Mix in the rest of the ingredeints. Filter and pour into dark bottles. Use a
mesh strainer to keep out the coffee grounds. Keep the bootles in a cook,
dark place for 3 months. Shake the bottles every day.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Judi, TX (10:06:17 pm) : * Exported from MasterCook *

LIQUEUR DE FRAMBOISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Home-Made Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh raspberries **
1 lb Sugar
2 c Water
2 c Pure grain alcohol*
2 c Water

** This recipe works with most cane berries, such as blackberries,
loganberries, etc. Ready in 3 months. Makes over 1 quart. Rinse and check
berries. Discard any overripe or moldy berries. Place berries in a large
bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2
cups water with sugar in medium saucepan over moderate heat. Stir
continuously til well dissolved and liquid is just warm. Pour sugar water
over berries, stir. Cover with plastic wrap and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through a fine wire
mesh strainer into a large bowl or aging container. Add alcohol mixture,
stir. Cap and let age one month. Strain through cloth until clear. Re-bottle
as desired. Ready for use in cooking at this point but age 2 months longer
before drinking. *Variation: 4 cups 80 proof vodka may be substituted for 2
cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly
less.
----------------------------------------------------------------------------
Betsy, NY (10:06:21 pm) :
Date: Mon, 21 Nov 1994 19:38:36 -0500
From: Marilyn Wadsworth mwadswor@MOOSE.UVM.EDU

Thin Peanut Brittle

Peanut Brittle
3 cups sugar
1 1/4 cups white Karo
1 cup water
Cook to 250 on high ( use a candy thermometer)
add raw Spanish peanuts -1 package
cook to 300-320 this is the tricky part, since the peanut brittle is so
hot by now the temperature will keep rising so work fast. I generally
begin adding the following ingredients about 315.
1/4 cube real butter
1 tsp vanilla
1 tsp soda
1/2 tsp salt
This will foam up the brittle - it's supposed to - stir down and pour out
onto well buttered trays. At this point allow the brittle to cool just a
minute or two. Then take the edges and begin pulling, lift and pull,
carefully working all edges. This will give you the wonderful thin
brittle you crave. It really is good. We make it every year and get
wonderful reviews. Store is an airtight box so the brittle stays brittle.

Regarding the raw spanish peanuts - since moving to beautiful Vermont we
have had no luck in locating any place that can get raw spanish peanuts -
does anyone know of a mail order source for these? Would really be
appreciated! Enjoy!

------------------------------------------------------------------------Betsy, NY (10:11:10 pm) :
Title: Christmas Hard Candy
Categories: Desserts, Candies, Gifts
Yield: 2 pounds

-Sue Woodward
3 1/2 c Sugar
1 c Light corn syrup
1 c Water
1/4 ts To 1/2 tspn cinnamon or Peppermint oil
1 ts Red or green food coloring

In a lg. heavy saucepan, combine sugar, corn syrup,
and water. Cook on med-high heat until candy
thermometer reads 300~ (hard crack stage), stirring
occasionally. Remove from the heat; stir in oil and
food coloring, keeping face away from mixture as odor
is very strong. Immediately pour onto an oiled cookie
sheet. Cool; break into pieces. Store in airtight
containers. Note - cinnamon and peppermint oils are
available in cake decorating and candy supply stores.

Source: Jane Holman; Moultrie, GA (TOH, Dec/Jan '95)

----------------------------------------------------------------------------
Judi, TX (10:22:04 pm) : * Exported from MasterCook *

Cooked Eggnog

Recipe By : The Houston Post
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
3 large eggs -- separated
3/4 cup sugar -- divided (1/2 cup
and 1/4 cup)
1 cup whipping cream

Combine milk, yolks an 1/2 cup of sugar in a 2-quart, glass batter bowl (if
using a microwave for the cooking) or the top of double boiler over hot
water, or a heavy bottomed saucepan.
Cook, stirring often, until the mixture coats the back of a spoon. If using
a microwave then cook on high for a total of 6 to 7 minutes, an using a wire
whisk, whisk thoroughly every 2 minutes.
Stir in the whipping cream. Chill thoroughly, at least 2 hours.
Beat egg whites until stiff. Gradually blend in the remaining 1/4 cup of
sugar. Fold the beaten egg whites into the chilled yolk mixture and serve.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Dust servings with freshly ground nutmeg

NOTES : I have not tried this.

----------------------------------------------------------------------------
Sharon, WI (10:23:47 pm) : Recipe by Grace Redovich

Rice Krispie-Cookie Turkeys

Make Rice Krispie treats as directed on Rice Krispie box (Except do not
spread out, form into small balls)
Separate an Oreo cookie. (yes, eat one too)
Spread chocolate frosting on the cream side of both halves.
Stick Rice Krispie treat ball onto one half of cookie, stick other cookie
half on the back, so cookies look like they form an "L"
Decorate with 4 candy corns on back above ball, pointing down to resemble
feathers.
Put blob of chocolate frosting on for head. Attach one candy corn pointing
down to resemble beak.

Treat should now look like a turkey.

There is a picture with my recipe but I can't figure out how to make a
turkey with Emoticons (Vicki-help) or how to get the picture on here so
you'll just have to imagine what it looks like.

----------------------------------------------------------------------------
Judi, TX (10:24:27 pm) : * Exported from MasterCook *

Christmas Holly Wreath Cookies

Recipe By : Carla McKeown 71311,3146
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Shaped Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine
30 large marshmallows
1/2 teaspoon vanilla
1 1/2 teaspoons green food coloring
3 1/2 cups corn flakes
1 ounce red hot candies

Melt margarine with marshmallows in saucepan, stirring to mix well; remove
from heat. stir in vanilla and food coloring. Add corn flakes; mix gently
with a wooden spoon. Drop by teaspoonfuls onto waxed paper; shape into
wreaths with greased fingers. Press cinnamon candies onto wreaths while
still warm. Let stand for several hours or until cool. Makes 24 wreaths.

- - - - - - - - - - - - - - - - - -

END OF FILE

The Recipe Link