Ingredients

• 3 cups (700 ml) to 4 cups (950 ml) fruit
• 1 lemon or lime, peel only
• 1-3/4 liters inexpensize vodka

• All you do is take 3 to 4 cups (950 ml) of fruit, the peel of a lemon or lime (I use a stripper and get nice long curls of it) which helps draw the flavors out of the fruit.
• Put them in a gallon sized jar (I use a nice glass one so I can watch the progress) and cover with about 1.75 liters of fairly inexpensive vodka.
• Place the lid on and let them sit, turning the jar every day when you pass by, for about 3 to 4 weeks.
• Then strain out the berries with cheesecloth and bottle the vodka.
• It can be stored at room temperature, or in the freezer.
• It's great for making Raspberry Lime Rickies (vodka, club soda, ice and a lime wedge) in the summer!

I have been making flavored vodka with raspberries and blackberries. You can use any kind of fruit, but this is what I have tried so far.

I think I am going to keep making these all through the fall with other kinds of fruits. Meyer lemons would be great if I could find some. Well, I hope others might try this! I used to hate drinking vodka, but now it's pretty neat!

Ingredients:

Directions:
1. Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.

2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.

3. Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.

4. Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time. 8 to 10 servings.

Ingredients

• 9 cups (2125 ml) all-purpose flour, sifted
• 1/3 cup (80 ml) baking powder
• 1 cup (225 ml) instant non-fat dry milk
• 4 tsp (20 ml) salt
• 1-3/4 cups (425 ml) shortening

Preparation

• In a very large bowl, stir together flour, baking powder, dry milk, salt; mix well.
• With a pastry blender, cut shortening into dry ingredients until mixture resembles course cornmeal.
• Store in tightly sealing containers.
• Mix may be stored at room temperature for several weeks.
• To make bisuits use 2 cups (475 ml) of the mix to 1/2 cup (125 ml) water.
• Stir water into the mix.
• Turn out onto lightly floured surface.
• Roll around in flour until dough can be rolled.
• Roll into 1/2 inch thickness and cut biscuits.
• Place on an ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes, will make about 10-12 small biscuits.
• To make drop biscuits, use more liquid and drop on ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes.
• To make dropped dumplings in soups and stews, make dough the consistency for drop biscuits, and slide off of a wet spoon into the lightly boiling liquids and cover and steam for 15-20 minutes.
• To make coffee cakes, add an egg, some vanilla or other flavored extract and sugar to taste and enough liquid to make a good dough, lay in a greased pan and top with apples or other fruit and stuessel topping.

Comments

Hint: Add some powdered Buttermilk in additon to the dry milk for a buttermilk baking mix.

Ingredients:

Directions:

• eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.
• griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.
• bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired.

Ingredients:

Directions:

• Heat oven to 350°F. Grease 9-inch square baking pan.
• Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
• Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY'S Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

• Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Recipe taken from: Hershey's Kitchen

Ingredients

• 1 pint small curd cottage cheese
• 1 small tub of Cool Whip
• 1 pkg. orange jello
• 1 sm. can Mandarin oranges

• Mix in large bowl cottage cheese, cool whip, jello powder, and can of drained Mandarin oranges.
• Cover and chill for 24 hours.
• Serve.

1. This is easy and kids love it, very rich. You can use cherry jello and marichino cherries or fruit cocktail in place of the orange jello and mandrian oranges, which looks more festive for the chrismas holidays.