~Spirits!
For those who partake, these recipes make wonderful gifts
given in beautiful glass bottles. Make a toast to Love and
Light!
Rose’s Kahlua
A recipe I’ve had for over 25 years, so long ago I don’t still
remember Rose, whom I knew in my early mountain days,
but many blessings to her!
God rest ye merry gentlemen and women...
2 ½ c. water
¾ c. freshly ground organic coffee beans (hazelnut is divine!)
3 tbsp. pure vanilla
½ c. honey
1 fifth vodka
Bring water to boil. Add coffee and let simmer about 5
minutes. Remove from heat and steep 15 minutes. Pour
through cheesecloth to strain. Add vanilla and honey while
coffee is still warm, allow to cool completely. Add vodka and
wait one week at least. Optional: vanilla bean or cinnamon
sticks
Irish Cream Liqueur
Serve this creamy elixir well chilled in small pretty glasses or
in coffee with homemade truffles.
1 ¾ c. whiskey, rum, brandy, bourbon, rye or scotch
1 14 oz. can sweetened condensed milk
1 1/3 c. heavy cream
4 tbsp. chocolate syrup
1 tsp. pure vanilla
½ tsp. almond extract
Blend well and keep refrigerated. Delicious immediately, but
best after flavors mellow a few days.
Twin Girl’s Recipe for Woods-made Wine
Crush the wild grapes of childhood discovery, squeeze into a
sparkling glass bottle with water and sugar. Tuck in between
oak tree roots for the winter, decant in the sun of spring
magic and dappled light beneath the canopy of tender new,
blowing leaves.
Glazed Lavender Shortbread
This one must come directly from the gods, it is so heavenly.
Makes about 4 dozen cookies.
2 c. unbleached wheat, or other light flour
1/2 c. powdered sugar
1/2 c. Earth Balance margarine, or other firm, quality brand
1 1/2 tbsp. lavender buds
Glaze:
1 1/2 c. powdered sugar
2 tsp. water
Cream sugar and margarine until blended and light. Blend in
flour. Blend in lavender buds. Allow dough to rest. You may
refrigerate it for 20 minutes to a half hour, or even prepare
ahead to this point to bake on another day.
In small bowl, thoroughly stir together powdered sugar and
water to form rather thick glaze.
Preheat oven to 350 degrees. Adjust rack to the center of the
oven.
Choose how you will prepare the dough: lightly flouring
counter, rolling out 1/4 inch thick and cutting with a heart
shaped cutter is very nice, re-rolling the scraps. Rolling dough
into one inch balls in the palms of your hands, placing on
cookie sheet and flattening with the bottom of a glass is also
satisfying. In either case, bake cookies approximately 12
minutes. Check them at 10 minutes to see if they are showing
a light golden brown on the bottoms, and just the palest hint of
tan around the edges. Take care they do not bake too long.
Cool on a rack then dip tops of cookies into glaze, shaking off
excess, allowing glaze to harden.
Chocolate Chip Hazelnut Cookies
With these irresistible ingredients, you will definitely not miss
the eggs!
1 c. quality, non hydrogenated margarine such as Earth
Balance
1 c. brown sugar such as Yellow-D
2 tsp. pure vanilla or orange extract
2 c. unbleached flour, wheat, spelt or gluten free blend, see
Chapter Five, Fire
1 tsp. baking powder
1/2 tsp. salt
1/4 c. cold water
1 1/2 c. semisweet chocolate chips
1/2 c. chopped hazelnuts, or other favorite nut
1/2 c. shredded coconut
1 c. oatmeal (omit for gluten free)
Preheat oven to 375. Beat margarine with brown sugar until
smooth. Add vanilla. Mix in baking powder, salt and flour and
beat thoroughly. Add water, mixing well. Stir in chips, nuts,
coconut and oatmeal. Roll dough into 1 1/2 inch balls, press
to flatten slightly. Bake 10 - 12 minutes, until a light golden
brown.
Cashew Butter Cookies
A variation on the above recipe:
Substitute 3/4 c. cashew (or other) butter plus 1/4 c. margarine
for the 1 c. margarine
Omit chocolate chips--or--leave them in!
Use chopped cashews or others for the nuts.
Omit coconut and oatmeal.
Press cookie balls with a fork to flatten on cookie sheet before
baking.
Long’s Peak Double Chocolate Peppermint
Cookies
Another variation, very festive.
Add 1/4 c. Ghiradelli (or other unsweetened) cocoa powder to
margarine and brown sugar, blending well. Stir in 1 tsp.
peppermint oil or extract.
Omit nuts, coconut and oatmeal.
When cookies are cool, toss several in a bowl of powdered
sugar, if desired. Tap off excess sugar, and pile high on a
plate to serve.