Pour the apple cider into a large party size electric coffee maker.
Place the mulling spices in the basket.
Plug in and perk! When the red light goes on, you have delicious, hot mulled cider. Serve with a cinnamon stick.
Serves 10 to 15.
Combine juices with frozen concentrate, sugar and mulling spices.
Mix thoroughly until sugar and concentrate are dissolved. Chill for at least 10 hours to allow spices to draw.
When serving, remove spices.
Stir in ginger ale and champagne. Garnish with fresh fruit slices.
Makes 1 1/4 gallons (about 35 four ounce servings).
In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering.
Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes.
Remove from heat and use Natural Release Method.
For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender.
If desired, add butter, raisins and or walnuts to warmed applesauce.
oil; add mulling spices, reduce heat to low, and simmer for 2 minutes
In a large\"non-aluminum\" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer.
Reduce to low and warm for roughly 30 minutes before serving.
Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.
Pour mulling spices/spiced cider mix into a
up sugar, 2 tablespoons flour, mulling spices, and pinch of salt in
Combine apple cider and mulling spices in saucepan.
Bring to boil.
Lower heat and simmer 20 minutes.
Strain cider and serve.
Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.
he Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger
ablespoons of oil, add the spices and stir well. Once the
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done