Just in time for the new season. A sweet fruit liquor best served after dinner or with dessert.3 cups fresh strawberries¼ tsp. Crushed vanilla bean1 ¾ cups sugar½ cup water2 cups vodkaWash and dry the strawberries quickly so that they don’t get saturated with water. Put all ingredients in a tightly sealed jar for 1 month, turning very delicately once a day. At the end of this time, strain through a colander and cheesecloth into a glass jar. Seal tightly and store in a cool dark place. Keeps for 6 months. The strawberries may be served as a dessert topping over ice cream or cake.
It soon will be that time of year again. Here is a great recipe to get rid of those pesky dandelions. This golden clear, delicate tasting jelly is glorious with biscuits and gravy on the first snowy morning of the year. 1 qt of fresh, bright dandelion flowers2 tablespoons of lemon juice5 1/2 cups of sugar1 package (1 3/4 oz) powdered pectin paraffinUsing an enamel or stainless steel pan, boil flowers in 2 quarts of water for 3 to 5 minutes, cool, and strain, pressing the liquid out of the flowers gently. Measure 3 cups of the liquid; add the lemon juice and pectin. Put into a deep jelly kettle and bring to a boil, then add sugar and stir to mix well. Stir and boil for 2 1/2 minutes or until mixture sheets from a wooden spoon, pour into jelly glasses and seal with melted paraffin when cool.