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Recipes

Plum Liquor

Posted by Kitchen Witch Steph  

As soon as the plums are ripe, I want to give this a try. MORE»

Recipe #315022

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Cherry Brandy

Posted by Bella14Ragazza  

From GourMed Magazine online. I have no idea how much this makes. MORE»

Recipe #314990

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Andes Mint Cookies

Posted by Kim_150  

These cookies are light and flaky, and delicious still warm from the oven. They were a huge hit during the holidays, and one batch made enough to bring to multiple parties. They freeze well, and can be made soft again with a few minutes in a warm... MORE»

Recipe #314802

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Apricot and Raisin Blatjang

Posted by Potatoes Browning  

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a... MORE»

Recipe #314120

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Blackberry Wine

Posted by gimme_a_spachler'  

A good wine for dessert. Another great booze gift. Much easier than my cordial recipe, but it takes alot longer. MORE»

Recipe #313573

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Fantabulously Easy Yummy Crispy Watermelon Pickles

Posted by Secret Agent  

Don't throw away that watermelon rind! Save it for my pickles! Just have your washed watermelon cut into one inch wide slices and serve only the pulp, cutting the rind into one inch squares (or if you are ambitious, different shapes). Squares... MORE»

Recipe #312645

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Lemon Verbena Liqueur

Posted by AmandaInOz  

From Gardenweb.com. MORE»

Recipe #312389

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Homemade Anisette

Posted by Annisette  

Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of... MORE»

Recipe #311418

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Preserved Meyer Lemons

Posted by Citruholic  

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in... MORE»

Recipe #310624

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Limoncello

Posted by Kitchen Witch Steph  

Looks like it takes some effort to make but gosh does this sound good! This came from a blogger named Patty on the vox site. Sounds like she knows what she is talking about. Her recommendations: Use only the best lemons, ones whose skins give off... MORE»

Recipe #309608

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Sardines in Salt [sarde Sotto Sale]

Posted by Missy Wombat  

Get the freshest fish you can find! 4 kg fish will fill a 2 litre glass jar. Eat on their own with fresh bread with a good glass of white wine, or fillet for a pasta alla Puttanesca. MORE»

Recipe #309375

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Pepper Relish (Condimento De Aji)

Posted by Engrossed  

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. MORE»

Recipe #306343

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Flower Sugar

Posted by mydesigirl  

Very nice way to decorate desserts such as muffins or cookies. Also great as a sweetener for tea. Pick either Lilacs or Roses. MORE»

Recipe #301546

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Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

(3 reviews) Posted by French Tart  

Also known as - "Essence of summer in a jar"! A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This... MORE»

Recipe #299326

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Moroccan Spiced Preserved Lemons

(1 reviews) Posted by Nasseh  

Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time. MORE»

Recipe #295914

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Home-Made English Ale Mustard With Garlic

(1 reviews) Posted by French Tart  

A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special... MORE»

Recipe #291096

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Mietta Family Eggplant for Antipasto

Posted by Missy Wombat  

The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars. MORE»

Recipe #288127

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Canelés De Bordeaux - French Rum and Vanilla Cakes

(3 reviews) Posted by French Tart  

Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago... MORE»

Recipe #286400

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Cranberry, Apple and Cinnamon Vodka

Posted by TheGrumpyChef  

You can hardly wait the two weeks it takes to make this. Enjoy over ice, or in a favorite vodka cocktail. MORE»

Recipe #284985

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Mmmm Bacon Vodka!

Posted by Anme  

An odd recipe I found online one day that looked to awesome to pass up on! MORE»

Recipe #282162

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