Bethany's Recipe Box

Pink Drink  (Made "famous" by author, Sarah Lyons Fleming) Stoli raspberry (between 1 and 2 oz.) Triple sec (1/2 oz.) Splash of lime juice Splash of sour mix Splash of cranberry Shake and then top with 7 up or seltzer

I LOVE fig preserves! The problem I’ve encountered in the past with canning dogs is that I only have one tree. Over time, the tree puts out plenty- but not enough at one time to can them. I discovered that figs can be fresh frozen. I pick them daily and freeze on a cookie sheet. When I accumulated 3 gallons of frozen figs I decided to can them. Recipe reflects 2 different starting amounts of figs. Canning instruction below.   Ingredients (3 Gallons(13 Pounds Raw Figs)/ 2 Pounds 3 Gallons/13# Raw Figs  /  2 lb Figs 10# Sugar  /  3 Cups Sugar 6.5 C Water  /  1 C Water 3.5 Thinly sliced lemons /  1/2 sliced lemon Yields 4.5 Quarts (18-20 half pint jars)   /  1.5 Pints Instructions Wash figs gently in cold water. Place in a large pot, fill with cool water and soak for 20 minutes. Make a syrup by boiling the sugar and water together in a large saucepan. When syrup is clear and just thick, around 15 minutes add figs and lemon slices. Bring to ...

Home Made Ice Cream Ingredients: 6 beaten eggs 3.5 C white sugar 5 cups chopped fruit, purée fruit, or other mixer (crushed Oreos etc) 4 C heavy cream 2 C half & half 2 tsp vanilla extract 3/4 tsp salt Ice cream Salt In a gallon sized pitcher, mix the eggs and sugar. Stir in the fruit or mixers. Stir in remaining ingredients.  Freeze in ice cream machine per factory instructions. Place in container and freeze for additional firmness if you want.

Ingredients : 1 to 1.5 Quarts Baked Beans 1/2-1 C Brown Sugar 2 TBS Worcestershire Sauce 3 Pods crushed Garlic Bacon Mix all ingredients and top with bacon. Bake at 350 for 30-35 min until Bacon is done.