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2 cups boiling water
3 cups sugar
1/4 Cup Maxwell House Instant Coffee
1 finely chopped vanilla bean
1 quart vodka (cheap stuff works just fine!)
Mix sugar, coffee and chopped vanilla bean; Add
water and stir well until disolved.
Allow to stand for about 10 minutes, then stir
in vodka. Bottle using either standard cappable bottles or bottles
that can be corked. Age for a minimum of 30 days, and serve; best
aged a minium of 6 months.
This will age well for years, and makes a terrific
gift.
Jalepeno Jelly
Believe it or not, this is not hot! Served with cream
cheese on a cracker, this is a real treat
2 large bell peppers, seeded
6 hot peppers (I mixed several types)
6 cups sugar
8 oz. honey
1 cup cider vinegar
1 package liquid pectin
1/2 teaspoon margarine
In a food processor, pulse all peppers until chopped fine.
Place in a sauce pot with vinegar and honey, bring to simmer for about
10 minutes
Add sugar and magarine (to prevent foaming), and boil about 2 more
minutes.
Stir in pectin, boil 1 to 1-1/2 minutes, then pour immediately into
sterilized jelly jars.
Place lids and screw tops on, invert jars for about 20 minutes, then
return to upright position for cooling.
Note: A drop of red food coloring will enhance the appearance
of your jelly.
Also, if you see the bits of pepper floating quickly to the top of
the jar, turn them back upside down a bit longer; this will help the bits
to float throughout the jelly more evenly as it finishes setting up.
Yield: approximately 5-1/2 cups
1 pint fresh chopped clams, liquid reserved *
4 cups all-purpose flour
4 large eggs
2 cups milk
2 Tbs. baking powder
2 tsp. salt
1 tsp. ground black pepper
oil for deep frying
* If using canned clams, substitute 3 six-ounce cans, reserving liquid from two cans)
Beat eggs and combine with milk; set aside
In a large bowl mix flour, baking powder, salt, pepper, and mix thoroughly.
GENTLY fold in clams, egg mixture, and just enough clam juice to create
a moist mix. DO NOT OVERMIX!
Scoop out with a large spoon and drop into 375F oil, a few at a time.
The clamcakes will usually work their own magic, and flip over as they
cook. Remove once both sides are golden brown. Serve immediately
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