Famous Recipes - Caraway Vodka & Orange Liqueur and other recipes too

This simple recipe makes a very good imitation of expensive Danish schnapps.

Caraway Vodka

1 Tbs (15 ml) caraway seeds 1 quart (1 L) vodka

Add the caraway seeds to the bottle of vodka, seal, and allow to stand at room temperature for one week or more. Strain through cheesecloth or a paper coffee filter and serve chilled or over ice. Makes 1 quart (1 L).

Variations: Cumin, coriander, and fennel seed (or any combination) can be substituted for the caraway seed.

Here's a familiar flavor that's great on ice cream or fresh fruit. It's also pretty good for straight sipping.

Orange Liqueur (similar to Grand Marnier)

1 cup (250 ml) brandy 1 cup (250 ml) orange sections 1 cup (250 ml) sugar 1 cup (250 ml) brown sugar 2 tsp (10 ml) finely chopped orange zest

Combine the ingredients in a jar and let sit at room temperature for 3 to 5 weeks. Strain and pour into bottles. Makes about 3 cups (750 ml).

--------------------------------------------------------------------------- Butter Wafers

1/2 cup (125 ml) butter 1/2 cup (125 ml) sugar 1 egg 1 tsp (5 ml) vanilla extract 1/4 tsp (1 ml) grated lemon rind 3/4 cup (180 ml) sifted all-purpose flour

Cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lemon rind. Stir in the flour and drop the batter by teaspoonfuls (5 ml) onto a lightly greased and floured baking sheet, about 3 inches (7 cm) apart. Bake in batches in a preheated 375F (190C) oven until the edges are brown, about 7 minutes. Remove with a spatula and cool on wire racks. Makes about 4 dozen cookies.

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Chocolate Spice Cake

2 cups (500 ml) all-purpose flour, sifted 1+1/2 tsp (7 ml) double-acting baking powder 1 tsp (5 ml) ground cinnamon 1/2 tsp (2 ml) ground nutmeg 1/2 tsp (2 ml) ground cloves 1/2 cup (125 ml) butter 1+1/2 cups (375 ml) sugar 4 eggs 4 oz (100 g) grated sweet chocolate 1/2 cup (125 ml) finely chopped citron, or candied orange or lemon peel 1 cup (250 ml) milk Powdered (confectioner's) sugar, optional

Resift the flour along with the baking powder and ground spices. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the chocolate and citron. Stir in the flour mixture, one third at a time, alternating with the milk. Stir until completely smooth. Pour the batter into a greased 9-inch (23 cm) tube pan or loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until a toothpick inserted in the center comes out clean. When cool, dust with powdered sugar if desired. Makes one 9-inch cake, to serve 6 to 8.

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Clone Kraft Stove Top Stuffing Mix

This recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any supermarket. This secret formula duplicates the chicken variety, the brand's most popular version. You know, it's nice to be able to make as much of this as you want prior to the holiday crunch and just keep it sealed up in the pantry until you're ready to use it. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes the stuff is all ready to go up a turkey's backside.

1/3 C. minced fresh celery 4 to 5 slices white bread 3 to 4 slices wheat bread 3 chicken bouillon cubes, crushed 2 tsp. dried chopped onions 1 1/2 tsp. dried parsley 1/8 tsp. sugar 1/8 tsp. onion powder 1 2/3 C. water 1/4 C. margarine

Dice the bread into pea-size pieces (flattening the bread with your hand, or a rolling pin, to get the small pieces evenly sliced). Arrange the celery pieces on a plate and set the plate in a warm place - a sunny window is best - for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.

To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.

To make the stuffing: Mix the vegetable/seasoning mix with 1 2/3 cups water and 1/4 cup margarine in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.

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Eggnog Cheesecake

2 cups graham cracker crumbs 32 oz. cream cheese 1 cup + 2 T sugar 1/4 cup flour 4 eggs 3 egg yolks 1 cup heavy cream 1/2 cup + 2 T melted butter 1/3 cup brandy or rum 2 t. vanilla 1 t. nutmeg pecan halves caramel sundae topping

Mix the graham cracker crumbs, 2 T sugar and 2 T melted butter. Press into the bottom of a 9" spring form cheesecake pan. Using a mixer, combine the cream cheese and remainder of the sugar. Add the flour. Add the eggs and yolks one at a time. Add the rest of the ingredients and mix until smooth. Bake at 325F for 1 1/2 hours or until the middle is firm. Garnish with pecan halves and caramel topping.

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Heaven's Own Fudge

4 cups sugar 1 (12-oz) can evaporated milk 1 stick (8 tbs. or 1/2 cup) butter 1 tsp. vanilla pinch of salt 12 oz semi-sweet or milk chocolate chips 5 cups miniature marshmallows

Place sugar, milk, butter, vanilla and salt in a good sized (at least 2 quart) saucepan. Stir constantly over medium-high heat until mixture reaches a full, rolling boil. Lower heat to medium (but maintain boil) and let cook for 10 minutes (once mixture is boiling hard, you no longer have to worry about it sticking). Meanwhile, put marshmallows & chocolate chips in a good sized mixing bowl and lightly grease a large rimmed cookie sheet or jelly roll pan (or two 9x13 inch baking pans, or three 9-inch round cake pans.) Pour hot candy mixture over marshmallows & chocolate and stir until everything is melted. At this point you can stir in, say, a cup of nuts or butterscotch, white chocolate or peanut butter chips, or add a dash of fruit syrup (berry & orange are great), candied ginger, more marshmallows (for that "Rocky Road" effect). Pour into prepared pans and let set (preferably at least overnight). Cut into pieces and store in an airtight container.

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