Hot Buttered Rum

2 Quarts apple juice
2 C firmly packed brown sugar
1 stick butter (use the real stuff, not margarine)
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. your favorite rum
Refrigerated whipped dessert topping
Cinnamon sticks and nutmeg for garnish


Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.

Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Spiced Hot Tea Mix

1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves


In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.

To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

Yield 5 cups dry mix

Hot Vodka with Honey (Krupnik)

Recipe from food.com


2 cups sugar
2 tablespoons of cold water
4 cups boiling water
1 small cinnamon sticks
10 peppercorns
20 allspice berries
1/4 vanilla beans, sliced and scraped
1/4 nutmeg, grated
2 cloves
rind of 1 orange
1 1/3 cups honey
2 cups vodka Directions

Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.

Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved. Bring to a boil. Remove the pan from the heat and gradually stir vodka.

Serve hot or cold.

Fall Recipes - Hot Spiced Cider

Serves about 10

2 quarts apple cider
2/3 cup corn syrup
3 cinnamon sticks
1/2 teaspoon whole cloves
1 lemon, sliced
10 cinnamon sticks, for garnish
10 lemon slices, for garnish

In a medium saucepan stir cider, corn syrup, 3 cinnamon sticks, cloves and slices of 1 lemon. Bring to a boil over medium-high heat. Reduce heat, simmer 15 minutes. Remove spices and lemon slices. Garnish each serving of cider with a cinnamon stick and a slice of lemon.

Jar Recipe - Apple Cider Spice Mix

2 c sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp ground allspice
1/4 tsp ground nutmeg

Combine and store in airtight jar.








On the tag or lable you can put:

Spiced Apple Cider Mix
8 oz dry red wine or apple cider
2 tsp Apple Cider Mix
1 cinnamon stick
1 twist of orange or lemon peel

Heat wine or cider until very hot, but not boiling. Stir mix into wine / cider until dissolved. Pour into serving mug and garnish with peel.

Apple Cranberry Cider

1 quart apple cider or apple juice

2 cups cranberry juice

1/3 cup packed brown sugar

4 whole cloves

2 cinnamon sticks (3 inches)

In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.

Copycat Recipe: Cracker Barrel Old Country Store's Carrot Cake

3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CREAM CHEESE FROSTING
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and
blend well.

Gradually add flour mixture a half at a time until blended through. Pour
batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for
about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little powdered sugar at a time until all has been
blended well. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.

Instant Russian Tea - Hot or Iced

2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder (unsweetened)
1 teaspoon ground cinnamon
1 teaspoon ground cloves

1. In a large bowl, combine orange drink mix, sugar, tea powder,
cinnamon and cloves. Mix well and store in an airtight container.

2. To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.







If you want it iced, make it hot first with 4 tsp per cup hot water, stir
till dissolved and let cool a few min, then pour over 16 oz of ice.

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions.

Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight.

When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.