Unique Pickle Recipes from Antique Cookbooks: Rare, Handwritten Cookbooks Reveal Unusual Ways to Preserve Food

Frugal cooks from the early nineteenth century used a surprising variety of ingredients to make pickles, recording their favorite recipes in handwritten cookbooks.

Most people these days are familiar with dill pickles and sweet pickles. Perhaps they have even been exposed to an occasional jar of bread and butter pickles. A quick look at the pages of antique, handwritten cookbooks reveals that cooks from previous generations knew countless other ways to make pickles, using a surprising array of unique ingredients.

Rare Handwritten Books Reveal Unusual Recipes for Pickles

Cooks of old often needed to be frugal and industrious, using whatever ingredients were on hand and preserving them for later use. An antique cookbook reveals that friends often traded favorite recipes and tips for preserving the bounties of the season, and that pickles were often on the menu. Following are four unique pickle recipes found in a handwritten cookbook by Ferne Halliday of Nampa, Idaho, who recorded the recipes in the early to mid 20th century.

Peach Pickles

  • 6 pounds peaches
  • 1 ounce stick cinnamon
  • 1 ounce whole cloves
  • 3 pounds sugar
  • 1 cup water
  • 1 pint apple cider vinegar

First peel the peaches by placing a few peaches at a time in a pot of boiling water for one to two minutes. Remove the peaches from the pot and let them cool. The peels should rub off easily. Use a paring knife to remove stubborn peels. Next, remove the peach pits and cut the peaches into 1 to 1 1/2 inch slices.Tie the cinnamon and cloves in a few layers of cotton cloth. Add the bag to the vinegar, sugar, and water, and bring to a boil. Add the peaches and cook until tender.

To make syrup from the remaining liquid, boil for about ten minutes until it has thickened slightly. Ferne notes that one shouldn’t leave the spices in the syrup for too long. Lift the peaches out of the kettle, fill sterilized jars to the rim with peaches and syrup, and seal.

Sweet Green Tomato Pickles

  • 1 peck green tomatoes (a peck is 2 gallons, 8 quarts, or 1/4 bushel)
  • 6 medium onions
  • 2 heads cauliflower
  • 3 green peppers
  • 1 bunch celery
  • 3/4 cup salt
  • 2 quarts vinegar, divided
  • 2 quarts water
  • 2 quarts sugar

Slice all vegetables into bite-size pieces and sprinkle with 1/4 cup salt. Boil until clear in one quart of the vinegar and the 2 quarts of water. Drain. Add 1 quart vinegar, 2 quarts sugar, and 2/3 cups whole pickling spice. Boil all together and seal while hot.

Pickled Pineapple Chunks

  • #2 can pineapple chunks
  • 1/2 can vinegar
  • 2 sticks cinnamon
  • 1 teaspoon whole cloves

Drain the liquid from the can of pineapple chunks and fill the can halfway with vinegar. Pour the can of pineapple chunks and vinegar into a saucepan and add the cinnamon and whole cloves. Heat to boiling and then chill. Yields 34 to 40 pieces.

Pickled Pears

  • 20 pounds pears
  • 2 quarts vinegar
  • 7 1/2 pounds sugar
  • 2-3 whole cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 vanilla bean, broken into pieces

Peel and core the pears, and slice them in quarters. Combine the vinegar and sugar in a large pan. Wrap the cinnamon sticks, whole cloves, and vanilla bean in a square of cheesecloth and tie securely. Add the spices and the pears to the pan and boil until slightly brown. Lift out the pears and boil down the syrup, if needed. Place the pears and syrup in sterilized jars.

Handwritten Antique Cookbooks Teach Creative Ways to Make Pickles

Handwritten cookbooks show that making pickles was a popular and frugal activity for many cooks who lived in the early 19th century. These rare books offer a fascinating look at the industrious lives of the people who took the time to write down their favorite recipes.


Orange-Glazed Sweet Potatoes Recipe: A Thanksgiving Recipe to File Under Quick Side Dishes

Similar to traditional candied sweet potatoes, this sweet potato recipe features oranges for an added kick to the typical side dish recipe.

Sweet potatoes are a must-have for a traditional Thanksgiving dinner and are likely the most commonly thought off side dish for celebrating the holiday. Candied sweet potatoes and candied yams are often topped with marshmallows but in this recipe marshmallows do not exist. Instead, the sweetness comes from a sugary syrup which is paired with a citrus infusion of orange juice and fresh zest.

Friends and family will enjoy this citrus sweet potato recipe which can be tailored to fit an individual’s taste. Add chopped pecans or a bit of cinnamon to the syrup mixture before baking to turn this into an entirely new side dish.

If Thanksgiving is looks like it will be hectic, this side dish can be prepared the day before up through step 6 in the directions, then placed into the refrigerator until the next day. The skillet can be removed from the refrigerator and baked during the hour leading up to Thanksgiving dinner.

Orange-Glazed Sweet Potatoes

Serves 6 to 8

Ingredients:

  • 4 medium sized sweet potatoes
  • 3/4 cup boiling water
  • 1 teaspoon salt
  • 3 tablespoons butter (or margarine)
  • 1/2 tablespoon freshly grated orange zest
  • 1 tablespoon orange juice
  • 3/4 cup light corn syrup
  • 1/4 cup brown sugar
  • 3 orange slices, about 1/4 inch thick

Directions:

  1. Preheat oven to a temperature of 350F (160C)
  2. Peel sweet potatoes and cut in half lengthwise. Place into a large skillet, adding boiled water then covering the skillet with a lid.
  3. Place skillet over medium heat and bring to a boil, then reducing heat so that the sweet potatoes are simmering. Continue simmering until the sweet potatoes are tender. You can poke them with either a sharp knife or fork to test the tenderness.
  4. Remove skillet from heat and drain off all but 1/4 cup of the water
  5. Dot the sweet potatoes with the 3 tablespoons of butter, cutting into small pieces and sprinkling over the sweet potatoes
  6. In a small bowl, combine the orange zest, orange juice, corn syrup, brown sugar, and orange slices. Stir to combine and then pour over the sweet potatoes in the skillet.
  7. Place the uncovered skillet into a 350F (160C) oven and bake for 20 minutes or until lightly browned and bubbling.
  8. Serve while hot

A delicious Thanksgiving side dish, sweet potatoes are one of the most requested holiday recipes. Made with fresh sweet potatoes, this recipe uses the tangy orange flavor to cut through the sugary sweetness found in many sweet potato recipes.

Pork and Ground Beef Casserole: Hearty Casserole Makes the Most of Leftovers and Pantry Staples

Leftover pork chops? Ground beef you have to use up? Combine the two into this delicious and easy casserole and never waste leftovers again.

Everyone runs into nights with too many leftovers to throw away, but not enough to make a meal. The same thing often happens with ground beef. This casserole is an excellent way to use up all the leftover meat in your refrigerator while making a creamy and nutritious one-dish meal for your family.

Pork and Ground Beef Casserole

  • 2 or 3 grilled pork chops, cut into bite-sized pieces
  • 2 or 3 large red potatoes, diced
  • 1 yellow pepper, diced
  • 1 can green beans, drained
  • ½ large red onion
  • 1 pound ground beef, browned, not drained
  • ¾ cup red wine
  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup yellow mustard
  • 1 tsp salt
  • 2 tsp cracked black pepper
  • ½ tsp paprika
  • 3-4 tbsp flour
  • 2 cups shredded cheese

Directions

  1. Butter a 9×13 inch casserole dish.
  2. Pre-heat oven to 350 degrees F.
  3. Remove any bones from 2-3 leftover pork chops and cut into 1 ½ inch pieces. Place in casserole dish.
  4. Wash red potatoes and cut into 1 ½ inch pieces. Add to casserole dish, spreading evenly.
  5. Drain can of green beans and add to casserole dish.
  6. Wash and cut yellow pepper into 1 inch pieces.
  7. Dice ½ large red onion.
  8. Crumble ground beef into a large skillet. Add onion and yellow pepper, and cook until burger is browned and onion and pepper are soft. Add to casserole dish.
  9. Sprinkle 2 tablespoons of flour over meat and vegetables. Stir to coat and then spread out in casserole dish.
  10. Deglaze skillet with ¾ cup red wine, and add to casserole.
  11. In a bowl, combine mayonnaise, sour cream, and mustard. Mix well and pour over casserole.
  12. Sprinkle casserole with salt, pepper, paprika.
  13. Top casserole with shredded cheddar cheese.
  14. Bake, covered, on 350 degrees F for 1 hour.
  15. Lower oven temperature to 300 degrees F and bake for another 2-3 hours.
  16. Remove from oven, and stir in remaining flour, one tbsp at a time.
  17. Let set up for 15 mins, uncovered, before serving.

Recipe Variations

There are many ways to make this casserole even more nutritious. You can add a drained can of corn or carrots to the casserole. You can also add fresh mushrooms, diced and sauteed zucchini, and/or yellow summer squash to the mix. If you are concerned about fat and cholesterol, make sure you trim off any excess fat off the pork chops and drain the ground beef mixture before adding to the casserole. You should also use low-fat sour cream, substitute low-fat cream of mushroom soup instead of the mayonnaise, and use either low-fat cheddar cheese or substitute low-fat mozzarella cheese instead.

Kitchen Gourmet 1.5 Qt Slow Cooker (YD-500): Product Review

The Kitchen Gourmet 1.5qt Slow Cooker is sold at retail through Walgreens, and can also be ordered from their website. At only ten dollars, it is about the cheapest option on the market for a new slow cooker. At this size however, it is really only good for stews, pot roasts, chili and whatever else you care to prepare for no more than two people.

The unit is completely without accessories, as should be expected for ten dollars. The ceramic pot liner is removable to double as a serving dish, and a glass lid allows you to keep an eye on things as they bubble up. The unit has two good-sized hand grips on the exterior, but the ceramic liner has only two tiny grips at the lip, which are a bit small to be adequate and require one to wear oven mitts or some other protective gear if they intend to remove the liner immediately after cooking.

The unit is fairly solid and well-constructed for ten dollars, however, and unless you put it through untoward rigors I can see it lasting for years. As with seemingly all Kitchen Gourmet cookware, however, the power cord is a bit shorter than most would like, measuring only about three feet.

Cooking is even throughout the dish, and the performance is adequate. However, the “slow” in the title is truly a case of accurate advertising here. The unit has three temperature settings – High, Low and Warm, but I found little difference between the Low and Warm settings, as both just seem to maintain the present temperature. The High setting is needed for thorough cooking, and even at this setting expect light dishes such as a pot of chili to take upwards of an hour, and something thicker like a roast can potentially take several hours. The unit seems to be safe to leave unattended, however; the ultra-slow heating seems to preclude any bubbling and spatter.

Lead in crock pots and slow cookers has become a concern as of late. I have found no reports of testing either way on this particular unit for lead in the liner. However, Walgreens is generally good about listing any potential lead in any of their cookware on their website, since they do so much business in California and the state has strict laws about notifying consumers of lead exposure. The Walgreens site goes so far as to warn you when the cookware has lead in the power cord, let alone in the cooking area, and they have nothing listed on their website under this unit for warnings, so I personally take that as enough of sign that it’s safe to use. As always, your mileage may vary, especially if children will be eating from it.

All-in-all, I’m pretty happy with this unit as a budget choice for making single meals for one or two people. It probably isn’t going to be quite big enough to prepare dinner for a family, however, and I can see where the minimal power cord length would be really annoying in certain kitchen settings.

Delicious Chilled Watercress and Orange Soup: Easy Vegetarian Recipe for A Healthy Lunch Party Dish

Vegetarian party food for a summer lunch need not be hard work. This easy recipe for tangy chilled watercress and orange soup will only take about half an hour to make.

Chilled summer soups are so quick to make and deliciously refreshing to serve for a lunch party. Even beginner chefs will be heaped with praise when they try this easy vegetarian recipe for watercress and orange soup with its tangy flavour. Give it a decorative swirl of natural yogurt. for that final flourish just before serving.

Watercress for a Healthy Immune System

One of the original superfoods, watercress contains high concentrates of vitamin B6, vitamin C, and vitamin A, all of which are important nutrients for a healthy immune system. Watercress is also a good source of folic acid, calcium and iron, making it an ideal ingredient for a vegetarian recipe. Iron and vitamin A are also essential for healthy skin and nails.

Watercress an Aphrodisiac?

Although related to the cabbage family, it is so much tastier. Watercress gained popularity as a soup in the 17th century in Britain. Many believed it to have aphrodisiac properties. This may or may not be true, alongside the idea that eating a good bunch of watercress is a cure for hangovers.

Now a favorite ingredient in the diets of many British people there is even a World Watercress Eating Championship which takes place annually as part of National Watercress Week in May. Leading up to the festival, amateur chefs around the country create new and unusual dishes to enter into a competition.

Healthy Vegetarian Watercress and Orange Soup

Serves 4

Ingredients

  • 2 large bunches or bags of watercress, rinsed and trimmed
  • 1 large onion, chopped
  • Olive oil for frying
  • 3 tbsp flour
  • 3 cups good vegetable stock (use a stock cube if necessary)
  • Juice and finely grated rind of 1 medium orange
  • Freshly ground black pepper and salt
  • ½ tsp ground ginger
  • Half cup natural yogurt for swirling

Method

  1. Roughly chop the watercress.
  2. In a large saucepan fry the chopped onion until soft and transparent.
  3. Add the watercress, cover and cook on a low heat for about 5 minutes or until the watercress is soft.
  4. Remove the saucepan from the heat and stir in the flour and ginger.
  5. Add the vegetable stock, orange juice and orange rind and bring to the boil, stirring all the time.
  6. Add salt and pepper, cover and allow to simmer on low heat for about 15 minutes.
  7. Allow to cool and then liquidize in blender or food processor.(For a very smooth soup, strain through a sieve.)
  8. Chill in fridge until really cold.
  9. Pour into individual bowls and add a swirl of natural yogurt.

An Easy Recipe for Chinese Noodle Soup: How to Make This Comforting Soup in Minutes

As temperatures cool, and we approach cold and flu season, there is no food quite so comforting than a hot bowl of noodle soup. Quick, nutritious and easy to make.

The question of which culture invented pasta has been hotly contested, with Italy and China competing recently for the top spot. The discovery, however of a 4,000 year-old bowl of preserved noodles in China in 2005 tips the balance in China’s favour (reported in New Scientist 15/10/05). China has been eating noodles for thousands of years, and even brought them to Japan, where it remains a staple food today.

Noodles are satisfying without the need for heavy sauces used frequently in pasta. Instead they are eaten when we need nourishment, whether in need of physical or emotional comfort. Sipping and spooning from a deep bowl of hot spiced liquid also serves one of these purposes.

The noodles are filling, undulating and soft, the vegetables slightly crunchy and very nutritious. The soup itself, is aromatic and comforting.

This noodle soup can be on the table in under ten minutes and makes an excellent “emergency” dinner. The meat and vegetables can be altered to suit anything that is to hand, from cupboard, fridge or freezer. Tinned or frozen sweetcorn, peas, cabbage, mushrooms – all can be used here. As long as the basics are to hand (noodles, broth, Chinese Five Spice and spring onions) everything else can be switched to suit either mood or cupboard contents.

Because it is a good means to use up leftovers this soup is very cheap and with a high vegetable content it can be counted towards our daily vegetable intake. And it is important not to underestimate the tastes of children here – they seem to love the tastes of Chinese food.

How To Make Chinese Noodle Soup

Serves 4

Ingredients:

  • approximately 2 pints of chicken broth
  • 3 sheets dried medium egg noodles
  • 1 courgette, halved lengthways and sliced finely
  • 1 carrot, diced finely
  • 2 large savoy cabbage leaves, finely shredded
  • 6 chestnut mushrooms, stalks removed and sliced
  • shredded cooked chicken or around 15-20 raw king prawns
  • 3 spring onions, washed thoroughly and chopped, including the green parts
  • 2 cloves garlic, crushed and chopped
  • 2cm piece ginger, grated
  • half teaspoon Chinese Five Spice powder
  • soy sauce
  • teaspoon brown sugar

Method:

  1. Heat the broth in a large saucepan. As it is coming up to the boil, add the Five Spice Powder, ginger, soy, sugar and garlic and stir to mix well.
  2. Add the remaining vegetables and shredded cooked chicken and cook for 4-5 minutes.
  3. Break the sheets of dried egg noodles each into 2-3 pieces and add to the mixture, stirring to ensure they do not stick together. The noodles will take around 4 minutes to cook.
  4. If using prawns, add these after around 2 minutes.
  5. When the noodles are fully cooked and soft, and the prawns (if using) are pink all over, serve by putting the noodles into a bowl and ladling the hot liquid over them, with the vegetables, chicken and prawns. Greedy slurping optional.

Variations:

  • Add de-seeded red sliced chillies along with the vegetables for heat.
  • The recipe works well with chicken or prawns, but equally well with beef or tofu. If beansprouts are available, a handful or two of these towards the end of cooking time will be delicious.
  • This recipe is incredibly versatile and will accomodate almost anything. Use it as an excuse to use up odd vegetables for a cheap and easy dinner or lunch.

Chinese Noodle Soup – Filling, Nutritious and Easy to Make

Noodles have been eaten for at least 4,000 years which makes them one of the world’s oldest foods. When cooked as a soup it makes them cheap, nutritious and filling. As the weather changes into autumn Chinese Noodle Soup makes a perfect quick dinner suitable for physical or emotional sustenance.

Watermelon Sorbet and Chilled Blueberries: A Nutritious, Delicious, Frozen Delight

Naturally sweet and juicy, frozen watermelon with chilled blueberries is a refreshing nutrient and antioxidant rich dessert, perfect for summer’s hot days or evenings.

If you’re not a fan of watermelon because it is “messy” to eat (leaves you with a juice-drenched chin), this final course offers the same “natural” flavour and goodness of the fruit, proffered in a refined manner. Without alcoholic beverages, added fat, and excess sugar, it can be enjoyed by everyone. Why not prepare this dessert next time you have a party? Your guests will love it!

Watermelon Sorbet with Chilled Bluerries and Mint

Serves 8

Ingredients

  • One small watermelon about 4 pounds or 1/2 large watermelon about 7-8 pounds
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh blueberries (chilled)
  • 1-2 sprigs of fresh mint leaves

Method

  1. Cut watermelon in half. Scoop out the flesh. Remove and discard seeds.
  2. Puree watermelon flesh in a blender or food processor.
  3. Measure pureed fruit. You should have about 31/2 – 4 cups
  4. Stir in the sugar and lemon juice into the pureed fruit.
  5. Freeze the mixture. Whisk and aerate the mixture by: hand-whisking, food-processing or churning the dessert in an ice cream maker. See below.
  6. Scoop sorbet into pre-chilled dessert bowls/containers. Garnish with chilled blueberries and a few mint leaves on the side. Serve at once.

Hand-Whisking Method

  • Turn your freezer into the coldest possible setting.
  • Choose a non-reactive metal bowl that will fit in the freezer. Do not use glass bowls. The sorbet won’t freeze.
  • Put the dessert mixture in the freezer. When it has solidified completely, break the ice crystals with a whisk and beat it to aerate the mixture. Put dessert back in the freezer.
  • After the final whisking, freeze it for another 15 minutes then serve at once as described above.

Food Processor Method

  • Freeze the mixture in a non-reactive metal bowl.
  • When the dessert has completely solidified, put the mixture in the food processor to break the chunks and aerate the sorbet until it is smooth. Do not overprocess. The sorbet will melt.
  • Return it to the freezer for another 15 minutes until the mixture firms up.
  • Scoop in containers, garnish with chilled blueberries and a leaf or two of fresh mint.

Churning Method

This method uses an old-fashioned ice-cream maker or an electric model. If you’re using an electric model, follow the manufacturer’s directions very carefully.

Nutritional Content Per Serving Portion

  • Calories: 110
  • Carbohydrates: 28 grams
  • Dietary Fiber: 1.1 gram
  • Protein: 1.5 gram
  • Fat: 0.35 grams
  • Vitamin A: 1,291 International Units (IUs)
  • Lycopene: 1,024 micrograms
  • Vitamin C: 20 milligrams
  • Vitamin E: 0.17 milligrams
  • Vitamin K: 2.6 micrograms
  • Vitamin B1/Thiamin: 0.076 milligrams
  • Vitamin B2/Riboflavin: 0.049 milligrams
  • Vitamin B3/Niacin: 0.423 milligrams
  • Vitamin B6: 0.104 milligrams
  • Folate: 7.4 micrograms
  • Pantothenic Acid: 0.51 micrograms
  • Calcium: 16.2 milligrams
  • Iron: 5.6 milligrams
  • Magnesium: 23 milligrams
  • Manganese: 0.107 milligrams
  • Phosphorus: 26 milligrams
  • Potassium: 257 milligrams
  • Sodium: 2.34 milligrams
  • Copper: 0.10 milligrams
  • Zinc: 0.24 milligrams
  • Selenium: 1.02 micrograms
  • Total Fat: 0.34 milligrams
  • Antioxidant Radical Oxygen Capacity (ORAC) Value: 4,510 micromoles. The antioxidant value of this dessert.

Creamed Corn Casserole: An Easy Holiday Dish

Creamed Corn Casserole is easy to make and a delicious addition to any holiday meal.


Corn is an important staple of the western diet. Whether eaten on the cob, added to soups and stews, or ground to make cornbread, it is a perfect meal accompaniment. Corn is also a good source of magnesium as well as B vitamins.

Adding Vegetable Casseroles to Meals

This easy corn casserole is perfect with any holiday meal. Fast and easy to prepare, it allows valuable time to be spent on other projects. This casserole is also a good pick for pot luck dinners, office parties, and family dinners. It will soon become a favorite family recipe.

Ingredients for the Casserole

  • Two cans of creamed corn
  • One third cup of milk or one third cup of canned milk
  • Two tablespoons of white sugar
  • Four tablespoons of white cornbread mix, such as Martha White
  • Two eggs, beaten well
  • One quarter cup of softened butter (not butter or margarine spread)
  • One teaspoon of vanilla
  • One half cup of sharp cheddar cheese, grated.
  • Eight by eight glass baking dish

Mixing and Baking the Casserole

  1. Open the two cans of creamed corn and pour into a medium sized mixing bowl. Add the third cup of milk, two tablespoons of sugar, four tablespoons of cornmeal, and two beaten eggs. Mix together with hand mixer or with a wooden spoon, just until combined. Add the quarter cup of butter and teaspoon of vanilla. Beat well, but do not let mixture become frothy.
  2. Grease the eight by eight glass baking dish and pour the casserole ingredients into it. The mixture should be slightly soupy. If it is too thick, add another tablespoon of milk to the mix.
  3. Bake in a three hundred and fifty degree oven for one hour, until browned around the edges and slightly browned in the middle. Check on the casserole the last fifteen minutes and cover with foil if casserole seems to be getting too brown. When sufficiently done, remove casserole from the oven.

Adding the Cheese

Sprinkle the top of the casserole with the grated sharp cheddar cheese. Allow the casserole to cool approximately fifteen minutes before serving.

Serving the Casserole

Creamed Corn Casserole is wonderful served with any meal. It is a great accompaniment to a pork chop meal, and goes well with ham, beef roast, ribs or turkey. It makes a wonderful addition to Thanksgiving and Christmas buffets, also.

Easy Breakfast Meal

Creamed Corn Casserole can easily convert to a delicious breakfast meal by omitting the cheese and adding additional sugar to the mixture. One half cup of sugar will give the casserole the perfect sweetness for a true breakfast treat.

Orangeade, Lemonade, Honey & Apple Water: Recipes for Orange, Lemon and Apple Fruit Drinks for Summer


Easy to make recipes for fruit drinks, including orangeade, lemonade and honey & apple water, ‘receipt book’ finds, for drinking cool or chilled in summer.

Infusions of citrus flavours and sharp apples can all be added to plain cold drinking water with other ingredients in these summery fruit drinks for serving over ice in summer.

Orangeade and lemonade are classic summer drinks to enjoy outdoors at a picnic, on an apartment terrace or decking or in a smaller drinks bottle on the move.

Orangeade

Ingredients

  • 4 large oranges
  • 1 pint cold water
  • 2 tablespoonfuls sugar

Instructions

  1. Squeeze the juice from the oranges into a bowl.
  2. Add the sugar and water into a bowl.
  3. Allow the liquid to stand in bowl at room temperature for 1 hour.
  4. Strain into a serving jug and serve chilled very cold.

Lemonade

Ingredients

  • 1 lemon
  • ½ pint cold water
  • 1 tablespoonful sugar

Instructions

  1. Peel the lemon very thinly and place the rind into a saucepan.
  2. Add sugar and water to the pan and bring to the boil.
  3. Strain into a jug.
  4. Add the lemon juice to the jug
  5. Allow to cool in jug.
  6. Serve lemonade drink chilled or over ice.

Honey and Apple Water

Blending sweet and sour is a classic food combination – “part of the secret of success in life is to eat what you like and let the food fight it out inside” (Mark Twain).

In the following drinks recipe, the apples should be know to taste very sharp which will cut through the honeyed water infused with lemon when they are mixed together at the end.

Ingredients

  • 4 apples
  • 1 tablespoonful honey
  • 2 strips of lemon rind
  • 1 pint water

Instructions

  1. Peel and core the apples. Put the apple peel into a saucepan
  2. Add honey, lemon rind and water to the peel in the pan and bring slowly to boil.
  3. Reduce the heat and simmer for 1 hour.
  4. Add the sliced apple into a jug and pour over the gently simmered apple liquid.
  5. Still fruit drink is ready to serve when cooled.

About the Fruit Drink Recipes

The original recipe authors are unknown as these fruit sparkling drinks recipes were noted in a ‘receipt book’ without attributed sources. The Fruit Sparkling Drinks recipes are known to have been served at an alfresco summer party in the early 1970s.

Orangeade, Lemonade and Soda Floats

In  Ainsley Harriott’s Gourmet Express 1: Over 100 Mouth-Watering Recipes  (BBC Worldwide, 2000), orangeade and lemonade contribute to two of the ‘supercallifabulistic soda floats’. Ainsley Harriott writes “Here’s an old fashioned Mary Poppins favourite..here are a few tried-and-tasted floats…Orange soda – 1 scoop vanilla ice-cream, 250 ml (8 fl oz) orangeade. Chocolate soda – 1 scoop chocolate/chocolate chip ice-cream, 250 ml (8 fl oz) lemonade”.

Soda floats – orange soda or chocolate soda – could be made with commercially available orangeade and lemonade or with home-made alternatives using the orangeade and lemonade drinks recipes set out above in this article.

Peanut Butter Cookies: Christmas and Holiday Cookie Recipe

Peanut butter lovers unite! Learn how to make peanut butter cookies for a wonder Christmas or holiday snack.


In the similar fashion that oatmeal and chocolate chip cookies are traditional favorites, peanut butter most certainly ranks in the same class of popularity. When it comes to any sort of dessert or candy, chocolate and/or peanut butter are near the top of the charts in respect to personal preference and traditional dessert recipes.

With the Christmas and holiday season fast approaching, everyone is looking for a fun, delicious, and time efficient dessert recipe for the ideal holiday occasion. If peanut butter is the choice for a wonderful dessert recipe, then peanut butter cookies could be the perfect holiday snack this season.

Peanut butter cookies are easy to make, take very little preparation, and very little cooking time. Perfect for parties or simple family treats, peanut butter cookies are not only quick and easy, but can serve every mouth in the crowd!

With the ability to serve up to 40 people, the recipe for peanut butter cookies will not only be a time saver, but also a crowd pleaser. For the individual who is looking for the prefect dessert snack for an office Christmas party, a neighborhood holiday function, or just simply wants a fun snack for the entire family, peanut butter cookies will certainly meet the task this holiday season.

RECIPE

PEANUT BUTTER COOKIES

Serves: 36-40 people

Ingredients:

  • ¾ cup of peanut butter (preferably creamy)
  • ½ cup of shortening
  • 1 ¼ cup of packed light brown sugar
  • 3 tablespoons of milk
  • 1 tablespoon of vanilla extract
  • 1 egg
  • 1 ¾ cup of plain flour
  • ¾ teaspoon of salt
  • ¾ teaspoon of baking soda

Directions:

  1. Preheat oven to a temperature of 375 degrees.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large mixing bowl.
  3. Beat ingredients until well mixed and thoroughly blended.
  4. Add the necessary single egg, and once again beat until blended.
  5. Combine flour, salt, and baking soda to the now creamy mixture. Once again beat until thoroughly blended.
  6. Drop mixture, by teaspoonfuls, two inches apart onto an ungreased cookie sheet.
  7. Flatten with the top of a fork in order to make an interlacing or crisscross pattern across the surface.
  8. Place cookies in the oven (which has been preheated to 375 degrees) and promptly bake for seven or eight minutes.
  9. Carefully monitor the baking process to make sure the cookies do not burn.
  10. Once cookies have baked for the allotted time period and are fully cooked, remove cookies from the oven and allow for a two minute cooling period.
  11. Serve cookies once properly cooled.