We have so many wonderful recipes for you this month!
We hope you enjoy them!!
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Chocolate Covered Cherries
Don't you love finding old recipe cards, some which were typed on an old manual typewriter, some handwritten. Handled with love and passed down through family and friends. Below is a recipe for Chocolate Covered Cherries from our friend, Teri Appleberry, sent to us just like this. You can enlarge the photos to read the recipe. Teri said she used the fondant around the brandy soaked cherries.
Spiced Cider Margaritas
For Each Cocktail:
5 ounces spiced apple cider If you can’t find spiced cider, regular cider is fine!
1½ ounces mescal or tequila of your choice blanco or añejo will work!
½ ounce Grand Marnier or Cointreau
½ teaspoon fresh lemon juice
For garnish: (optional)
2 tablespoons raw sugar
1/8 teaspoon ground cinnamon
Are You the Lucky Gal Whose Fella is Cooking for You?
Gethim this apron for being such a sweet guy
(and handy, too.)
Grandma Smith's Holiday Mincemeat Pie
Makes one 2-crust 9” pie / servings: 8
Ingredients – pie crust
2 Cups all-purpose flour
¾ teaspoon salt
8 Tablespoons cold butter
3 Tablespoons chilled shortening
1 Tablespoon lemon juice OR vinegar
Ingredients – filling
One 1Lb. 11oz. jar of prepared mincemeat (2 2/3 Cups)
½ Cup chopped toasted walnuts
Directions – pie crust / make first
Combine flour and salt in a large bowl
Cut in butter and shortening until mixture resembles coarse meal
Sprinkle in the lemon juice and 5 to 6 Tablespoons cold water, 1 Tablespoon at a time and toss until dough just comes together in clumps *the less handling the flakier the crust*
Shape into 2 discs, one slightly larger than the other
Wrap in plastic and refrigerate at least 30 minutes.
After dough has refrigerated roll out larger disc and fit it into a 9” pie pan
Beat egg with 1 Tablespoon water and brush inside of pastry with this glace
Refrigerate pie shell again
Heat oven to 400℉
Peel and chop apple
Grate the colored zest from lemon and orange and squeeze the juice from both
Combine mincemeat, apple, zests, juices, and walnuts
Fill the pie shell with the mincemeat mixture
Brush the edges of the shell with egg glaze
Boll out the second piece of dough, top pie, and crimp edges
Cut vents in crust
Brush the crust with egg glaze
Bake 40 to 45 minutes
Cover the edges with foil if they brown too fast
Vanilla Pear Smash
For Each Cocktail:
2 oz The Whistler Double Oaked Irish Whiskey
¼ cup ripe pear cubes
½ oz fresh lemon juice
1 smidge vanilla bean paste
½ oz maple syrup
1 lemon round, pear slice, and vanilla bean (for garnish)
Add pear, lemon juice and vanilla to a cocktail shaker and muddle.
Add The Whistler Double Oaked Irish Whiskey, maple syrup and ice and shake. Strain into a cocktail glass over ice.
Garnish with a lemon slice, pear slice and vanilla bean.
Tom and Jerry
Tom & Jerry Batter:
3 eggs separated
Pinch of cream of tarter
¼ cup powdered sugar
¼ tsp allspice
¼ tsp cinnamon
¼ tsp cloves
In a large bowl, beat the egg whites with cream of tartar until they are stiff but not dry. In another bowl, beat the egg yolks with sugar, allspice, sugar, cinnamon, and cloves. Gently fold the yolk into the egg whites trying not to deflate the whites. This is the batter which can be stored in the refrigerator for up to a week or it can be frozen.
For each drink:
2 tbs batter
½ jigger (3/4 oz) brandy
1 jigger (1 ½ oz) dark rum
Dollop batter into a mug and add brandy and rum. Top off the mug with the hot water and gently stir to mix thoroughly and dust each mug with freshly grated nutmeg.
Who's the Boss?
He may do the cooking, but we know who's the real boss of the kitchen!
His and Hers Aprons!