It will be Christmas in the twinkling of an eye and you can give my story cookbook to all your friends and favorite relatives.

If you would like an autographed copy, just send me an email and tell me who you want the book signed to, your address, and I will send you as many books as you need. If you would rather, you may obtain books on amazon or barnes&noble.com. If you would like signed copies, you will have to send me a check. You may contact me at wyominggirl@hotmail.com.

Let’s have the best Christmas ever and make wonderful memories.

Here are the rest of the homemade spirits you can make in your own kitchen for Christmas gift giving!

ORANGE FLAVORED LIQUEUR

• 4 medium oranges
• 1  cup water
• 1 1/2 cups sugar
• 2 cups rum

Remove thin slices of orange peel with a vegetable peeler. Squeeze juice from the oranges; add water to juice to make 2 cups. In a saucepan combine orange juice, orange peel, and sugar. Bring the mixture to boiling; reduce heat and simmer, uncovered, over low heat for 5 minutes. Cool. Pour into a jar. Stir in the rum. Cover with a lid and let stand at room temperature for 3 to 4 weeks. Strain thru a cheesecloth into decorative bottles and cover. Makes about 4 cups.

CHOCOLATE CREME LIQUEUR

• 1 14 ounce can (1 1/4 cups) sweetened condensed milk
• 1 cup light cream
• 2 teaspoons instant coffee crystals
• 1 cup milk
• 1 beaten egg yolk
• 1 cup irish whiskey
• 1/3 cup rum
• 1 tablespoon chocolate extract
• 1 tablespoon vanilla

In a large heavy saucepan combine the condensed milk, cream, milk, and coffee crystals. Cook and stir over medium heat until the coffee crystals are dissolved. Gradually stir about half of the hot mixture into the egg yolk; return the mixture to the saucepan. Bring to boiling. Cook and stir over medium heat for 2 minutes more. Remove from heat. Add whiskey, rum, chocolate extract, and vanilla. Cool. Transfer to a bottle with a tight fitting lid, Chill for several hours. Shake well before serving. Store, covered, in the refrigerator for up to 2 monthe. Makes 4 1/2 cups.

PEAR LIQUEUR

• 6 fresh medium pears (2 pounds)
• 2 cups 80 proof vodka
• 1 cup sugar
• 2/3 cup 80 proof brandy

Core and coarsely chop the pears to make about 4 cups. Place in a gallon jar. Add the vodka, sugar, and brandy. Cover tightly and invert the jar. Let stand for 24 hours.

Invert the jar daily until the sugar is dissloved. Store in a cool, dark place for 5 to 6 weeks. Strain thru cheesecloth into bottles and seal. Makes 4 cups

   Over the past few posts I have been giving you easy and different goodies that you will be able to put in gift baskets for gift giving during the holidays. Everything will be made from scratch out of your own kitchen!

THREE FRUIT CHUTNEY

• 2 cups cranberries
• 1 tart apple, peeled, cored, and chopped
• 1 cup packed brown sugar
• 1/3 cup vinegar
• 1/4 cup snipped dried apricots
• 1/4 teaspoon salt
• 1/8 teaspoon ginger
• 1/8 teaspoo allspice
• 1/8 teaspoon dry mustard

In a saucepan combine cranberries. apple, brown sugar, vinegar, apricots„ salt, ginger, allspice, dry mustard, and 1/4 cup water. Bring to boiling; reduce the heat and simmer, uncovered, for 15 minutes; stir frequently. Spoon the chutney into decorative freezer or refrigerator containers. Cover and seal; freeze or refrigerate  until Christmas; makes 2 cups

I am giving you my homemade liqueur recipes now because several of them take 4 to six weeks to age. If you start this project now, the spirits will be ready to bottle and put in gift baskets along with the holiday spice bread, cappuchino flats, and orange chutney. I have done this for my special friends for years and it does make Christmas extra festive -even my mother likes a sip or two of my apple cordial!

APPLE CORDIAL

• 4 cups coarsely chopped apple
• 2 cups brandy
• 1 cup sugar
• 4 inches stick cinnamon, broken

In a large jar with a scrw type lid, combine apple, brandy, sugar, and cinnamon; cover tightly. Invert jar. Let stand for 24 hours. Repeat turning process until the sugar dissolves. Store in a cool, dark place for 4 to 6 weeks. Strain through a cheesecloth into bottles and cover. Makes 2 1/2 cups

RASPBERRY LIQUEUR

• 1/2 of a medium lemon
• 4 cups fresh raspberries or loose-pack unsweetened frozen raspberries
• 2 cups sugar
• 1 750-ml bottle vodka

Remove thin slices of lemon peel using a vegetable peeler. In a gallon jar combine the lemon peel, raspberries, sugar, and vodka; cover. Invert the jar daily until the sugar is dissolved, about 4 days. Place in a cool dark place for at least 4 weeks. Strain through a cheesecloth into bottles and cover. Makes 5 cups

HOMEMADE AMARETTO

• 1 1/2 cups sugar
• 2 cups water
• 2 cups vodka
• 2 cups brandy
• 2 teaspoons almond extract
• 1/4 teaspoon vanilla

In a medium saucepan combine the sugar and water. Bring to boiling and then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally. Remove from the heat and cool. Stir in the vodka, brandy, almond extract, and vanilla. Tranfer to tightly covered bottles. Makes 5 1/2 cups.

This is a recipe I had never given out until I wrote my cookbook. It was my grandmother’s recipe from Russia. My mother gave it to me and she made it all winter long. I make it for a Christmas treat and put it in small loaf pans.

• 1 1/2 cups applesauce
• 1/2 cup shortening melted
• 1 cup sugar
• 1/2 teaspoon each of cinnamon, nutmed, cloves, and allspice
• pinch of salt
• 1 teaspoon soda
• 3 1/2 cups flour
• 1 cup dates
• 1 cup raisins
•  1 cup walnuts
• enough milk for a thick batter

1. combine and cream the first 3 ingredients
2.  In a separate bowl, sift together all the dry ingredients.
3. Add the flour, a little at a time, to the creamed ingredients. Alternate this with a little milk so the batter doesn’t become too thick.
4. Add raisins, dates, and nuts.
5. Bake in a 375 degree oven for 45 minutes

You can substitute the shortening in this recipe with canola oil for a healthier recipe.

I forgot to mention that the link I posted is to a wonderful review of my book! I have been very blessed with good reviews. I hope you all enjoy reading this one.

This is a picture of my Grandma Susanna Kinsfather Nab and my Uncle Robert Nab. I love this picture because my grandma looks so happy. She loved Uncle Bob with all her heart.

 My great uncles who were forced into the Russian Army against their will. They fled to America in 1913