| Christmas Sweet
Pickles
1 quart dill pickles (cut in chunks)
1 large onions (thinly sliced)
1 jar pimiento (diced)
1/4 cup water
3/4 cup vinegar
2 cups sugar
Place pickles, pimento, and onion back in jar in layers.
Heat to boiling the vinegar, sugar, and water. Pour over pickle mixture
and cover. Let stand 24 hours or longer. Keep refrigerated.
I skip the pimento!
Honey Butter
1 cup sugar
1 cup honey
1 cup cream
1 pound butter
1 teaspoon vanilla extract
Mix and bring to boil. Pour over butter and stir till blended. Add vanilla.
Store in refrigerator.
Knox Blox
4 envelopes unflavored
gelatin
3 3-ounce packages jello any flavor & sugar free is OK
4 cups boiling water
In large bowl, combine Knox unflavored gelatin and flavored jell. Add
boiling water. Stir until jello is completely dissolved. Pour into 9 x
13 inch pan. Chill until firm. Cut into small squares.
Wild Rice-Basic Recipe (MicroWave)
1 cup of Wild Rice when cooked will make about 4 cups.
1 cup wild rice (6 oz.)
4 cups water
1/2 teaspoon salt
Place ingredients in a covered 2 quart microwave approved casserole dish
and microwave on high for 5 minutes. Then microwave on medium (50% power)
for 30-35 minutes. Let stand 5-10 minutes and drain.
Tom's Hot Fudge Sauce
1 cup baker's sugar
1/2 cup whipping cream
1/4 cup butter
1/4 cup cocoa powder
Melt all together and heat just to a light boil.
Homemade Bath Salts
4 c. sea or kosher salt
Mix in several drops of an aromatic bath oil and if you wish, dried fragrant
plants, such as lavender or eucalyptus. Pour into a jar for yourself or
to give as a gift. Use a few spoonfuls of salts per bath; to keep herbs
from floating, spoon the mixture into a spice sachet (available at gourmet
grocery stores).
Tony's Bailey's
1 can condensed milk
1 pt. whippping cream
3 T chocolate syrup
1/2 T. vanilla
5 T water
2 eggs
1-1 1/2 c. whiskey
Mix, refrigerate
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