This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake.
Author: kinga
Author: Melissa Kelly
Author: Holly Smith
You'll get a gorgeous, dark, and rich chocolate cake from this recipe with prunes, brandy, and ground almonds.
Author: Sandra Bennett
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
Author: Josie Le Balch
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can...
Author: Sharon
This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Author: Carol
Author: Marjorie Thompson
A pfeffernusse cookie that can be cut into round shapes. Great at Christmas.
Author: JJOHN32
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Author: Diane Abed
Author: Tarla Thiel
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
Author: Miriyam Glazer