Replies

Gifts and Mixes group:

http://www.grouprecipes.com/group/254

Index of recipes:

http://www.grouprecipes.com/group-recipes/254/gifts-and-mixes/1/date

http://www.grouprecipes.com/84286/ukranian-brandied-cherries.html
Ukranian Brandied Cherries Recipe

By lumpy1
i went for dinner at my friends house, the Wojteczek family. they served these cherries because they had a special guest-me! this recipe was posted by Olga Drozd at foodgeeks.com. Olga added a comment later that the urkanians also call these drunken cherries.

Ingredients

* cherries with stems
* 4 cups sugar
* 1-1/2 cups water
* brandy
* semi-sweet chocolate

Directions

1. Use perfect, undamaged, plump cherries of a good flavor and with stems. Wash the cherries carefully without breaking the stems. Spread them on a cloth to drain. Combine the sugar and the water and boil until the syrup is fairly thick. Cool the syrup slightly and measure it. Add the brandy, allowing 1 cup of brandy to 1 cup of syrup. Arrange the cherries, stems up, in a sterilized sealer, taking care not to overcrowd them. Fill with the brandy sryup and seal.
2. Store in a cool place for about 3 months. Drain off the syrup (use it in pudding sauces) and remove the cherries carefully. Spread them on absorbent paper and dry slightly.
3. Dip each cherry individually in melted semisweet chocolate to coat evenly and form a seal. place on a lightly buttered wax paper and allow to harden. Store the cherries in a cold place and use as a confection.

http://www.grouprecipes.com/77516/holiday-brandied-fruit.html
Holiday Brandied Fruit Recipe

By midgelet
This is an old recipe dating before use of brandied fruit made with “starter.” It is delicious over vanilla ice cream and also makes a pretty holiday gift when put in glass jars

Ingredients

* 1 (16 ounce) can apricots
* 1 (16 ounce) can peach halves
* 1 (20 ounce) can crushed pineapple
* 1 (10 ounce) jar maraschino cherries
* 1 (11 ounce) can Mandarin orange slices
* 1 cup brandy or Bourbon

Directions

1. Prep time does not include draining or standing time
2. Let fruit drain for 12 hours.
3. For every cup of drained fruit add 1/2 cup sugar.
4. Let stand 12 hours.
5. Add 1 cup brandy or Bourbon.
6. Put into jars and store in refrigerator.
7. Ready to serve in 3 weeks.
8. Yields barely 1/2 gallon.

http://www.grouprecipes.com/18445/gravy-mix.html
Gravy Mix Recipe

By kj4yf
Great for hot Beef or Cx Sanwiches

Ingredients

* 1 Jar 2 1/4 oz instant chicken
* Or beef bouillon powder
* 1-1/2 c All purpose flour
* 3/4 ts Pepper
* Roasted Garlic
* To Prepare
* 3tbs butter
* 1 1/2 c water

Directions

1. Combine bouillion, flour and pepper. Store in fridge in air tight container for 6 months.
2. Melt butter in saucepan. Add 1/4 cup of gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes.
3. Makes about 1 1/2 cups.
4. Fine chop and stir in some roasted Garlic for a nice change if making Beef Gravy.

http://www.grouprecipes.com/71340/homemade-oreo-sandwich-cookie.html
Homemade Oreo Sandwich Cookie Recipe

By noir
These are a real treasure to make and are so good. Enjoy! :)

Ingredients

* Chocolate Cookie:
* 1 ¼ cups (175g) all-purpose flour
* ½ cup (45g) unsweetened Dutch process cocoa
* 1 teaspoon baking soda
* ¼ teaspoon baking powder
* ¼ teaspoon salt
* 1 ½ cups (300g) sugar
* ½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
* 1 large egg
* Vanilla-Cream Filling:
* ¼ cup (57g/½ stick) room-temperature, unsalted butter
* ¼ cup (57g) vegetable shortening
* 2 cups (280g) sifted confectioners’ sugar
* 2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 5cm (2in) apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes (I baked mine for 10), rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1.25cm (½ in) round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
6. Then enjoy :)

http://www.grouprecipes.com/71123/holiday-crunch.html
Holiday Crunch Recipe

By midgelet
a sweet crunchy snack for holidays or entertaining. Makes a lot and a nice party snack

Ingredients

* 1 1/2 cups powder sugar
* 1/2 tsp nutmeg
* 8 cups corn or rice squares cereal
* 1 cup white baking chocolate chips
* 1/2 cup creamy peanut butter
* 1/4 cup butter cut up
* 1/4 tsp vanilla
* 1 1/2 cup lightly salted cashews
* 1 1/2 cup dried cut up apricots or cranberries or cherries

Directions

1. In a large plastic bag mix sugar and nutmeg.
2. Place cereal in another bowl.
3. In a sauce pan over low heat, combine chocolate, peanut butter, nuts and butter and heat to melt.
4. Remove from heat and stir in vanilla
5. Cool slightly
6. Pour melted mixture over cereal squares to coat evenly.
7. Add cereal mixture to sugar in bag, 1/2 at a time and combine well to mix.
8. Place on a shallow paper lined baking sheet to cool and harden
9. Store in an airtight container for up to 2 days.

http://www.grouprecipes.com/68740/sugar-free-peanutbutter-—scotch-fudge.html
Sugar Free Peanutbutter - Scotch Fudge Recipe

By jo_jo_ba
This may be sugar free but boy, it isn’t diet food! It’s very rich so cut tiny pieces!

Ingredients

* 1 (four-serving) box Sugar-Free butterscotch pudding
* 1 cup evaporated milk
* 1/2 cup all-natural, no-sugar-added peanut butter, warmed until runny
* 8 oz low-fat cream cheese, softened
* 2 tbsp Splenda Granular

Directions

1. Grease a 9x13” pan with cooking spray, set aside.
2. Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
3. In a large bowl, beat cheese and Splenda until creamy.
4. Add pudding mixture and beat smooth.
5. Pour into prepared pan and chill 2-3 hours.

http://www.grouprecipes.com/68317/tofu-—nut-truffles.html
Tofu - Nut Truffles Recipe

By jo_jo_ba
Just when you think you’ve seen everything - truffles with tofu! Well, have no fear - these beauties taste nothing like tofu and are chock full of protein and healthy fats. The chocolate doesn’t hurt either!

Ingredients

* 12.3 oz lite silken tofu
* 1 tbsp brown sugar
* 1 tbsp cocoa powder
* 2 cups dark chocolate chips
* 3/4 cup almond meal
* Additional cocoa for rolling

Directions

1. Puree tofu, sugar and cocoa in a food processor until smooth.
2. Melt chocolate over a double boiler.
3. Stir in almond meal until fully incorporated, then remove from heat.
4. Fold in tofu mixture.
5. Chill 4-5 hours, until firm.
6. Using spoons, a melon baller or your hands, roll tofu mixture into small balls and toss with cocoa (or dip in more melted chocolate).
7. Store in fridge.

http://www.grouprecipes.com/73358/whipped-up-body-butter.html
Whipped Up Body Butter Recipe

By noir
Since cold weather is on it’s way, here is a recipe tailored for you or give as a gift. This recipe makes a deliciously softening body butter that you will just love to slather all over your lovely body. Be a Spa Girl! Enjoy! :)

Ingredients

* 1 and 1/3 Cups of Shea Butter (Health Food Store)
* ½ Cup of Olive Oil
* 1 tsp. Vitamin E Oil
* ½ ounce of fragranced oil* of your choice

Directions

1. You will want to heat the Shea Butter up slowly in a medium sized sauce pan until the Shea is in liquid form add in the olive oil once you achieve liquid form of Shea Butter. Let the mixture then sit and cool for about 30 to 40 minutes. Do not let it set fully back up though. At this point you are going to add in the Vitamin E and the Fragrance Oil.
2. You will now want to use a hand held blender to whip the mixture until its very light in texture. It will give off a “mousse” like consistency. Make sure you have blended your fragrance oil and vitamin E oil in well. When selecting your fragrance oil choose something you will like as this whipped body butter will be an all over body delight.
3. When you have reached the desired consistency you can spoon your finished product into some kind of container. I have used everything from glass jars to glad containers. You can use any type of container as long as it has some sort of lid you will not want to expose this to air for long periods of time. Do not over pack the whipped body butter or you will defeat the purpose of it being whipped and light.
4. Be a Spa Girl @ Home!