Recipes Included On This Page Almond Tasty Apple Jelly 2 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Tasty Recipe By :Making Liqueurs for Gifts by Mimi Freid; 1988 Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped almonds -- (250 mL)[unsalted] 1 teaspoon chocolate extract -- (5 mL) 1 vanilla beans -- (1 inch) Grated zest of half an orange 2 cups vodka -- (500 mL) Grated zest of one small lemon wedge Lightly pound almonds with a hammer (in a bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for 2 weeks, turning bottle occasionally. The chocolate extracts tends to settle on the bottom and the finished liqueur may need to be mixed before serving. Strain and filter. Experiment with different variations of this recipe, perhaps alternating hazelnuts or adding some spices. Use a wide mouth quart jar. Yields 1 pint. From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin A-101; 1988. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 August, 2001 http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 5g Fat (75.2% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat. * Exported from MasterCook * Apple Jelly 2 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 3 cups unsweetened apple juice -- divided 1 strip lemon rind -- (4 inch) 4 inch cinnamon stick...OR 1/3 cup packed fresh mint leaves 4 tbsp Equal Spoonful Sprinkle gelatin over 1/4 cup apple juice; set aside. In saucepan, combine remaining apple juice, lemon rind and cinnamon stick or mint leaves. Bring to a boil, boil about 15 minutes or until juice is reduced to 1 3/4 cups. Strain out seasonings; add softened gelatin mixture and Equal to hot juice and stir until gelatin is completely dissolved. Skim off any foam and pour into hot clean jars; cover and refrigerate up to 1 month or freeze up to 3 months. Choose mint or cinnamon; this simple-to-make amber jelly will be treasured like a jewel. Makes 2 cups. Lolla@sk.sympatico.ca http://www.geocities.com/CapeCanaveral/6875 Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (0.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.

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