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"I do not know where this recipe came from. A friend gave it to me. This is THE BEST SAUCE I've ever had!! We use to like dining out at Italian places but not now. Not after eating this sauce. I don't think there is any sauce that will taste as good as this. My Husband eats this stuff by the spoonful. It is that good!! (I don't claim it..."

Ingredients: dried basil, chopped tomatoes...

"I have had vanilla sugar in my cupboard for awhile now and it's great to have on hand if you want to add a bit of something extra! I put it on my cereal in the morning."

Ingredients: sugar, vanilla beans...

"What a beautiful gift! Having trouble sleeping give this a try. Add to a cup of tea, glass of ice tea, lemonade, sauces, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. Sweeten a vodka martini with a touch of this and garnish with fresh lavender.
Take note:
2 minutes - soft gel..."

Ingredients: dried lavender blossoms, food coloring...

"My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful and edible decoration for cakes and desserts etc. Make sure your rose petals are free from pesticides and are not traffic polluted either. The more..."

Ingredients: parchment paper, egg whites...

"French Lavender & Tahitian Vanilla - what a great combination! A very simple but effective flavoured sugar; I always have a jar or two in my pantry ready to use in my cooking and baking! This sugar is WONDERFUL sprinkled on cakes, scones, biscuits (cookies), sweet tarts and baked desserts, as well as ice cream. You must make sure your lavender..."

Ingredients: dried lavender, vanilla pod...

"This is great served with chicken, pork, or ham. Also, to give as gifts."

Ingredients: cider vinegar, cinnamon...

"An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties...."

Ingredients: angelica, baking soda...

"Madagascar Bourbon vanilla beans does not have anything to do with Bourbon whiskey, it derives its name from the old name for Madagascar - the Bourbon Islands.
In this recipe I do use bourbon whiskey and Madagascar Bourbon vanilla beans.
You can use your choice of rum, vodka, everclear, scotch, or brandy. Even flavored rums or vodkas for..."

Ingredients: vanilla beans, vodka, Bourbon...

"A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been..."

Ingredients: rose water, rose petals...

"This recipe is from the BBC site. Although this tastes great after two months, as with all liqueurs it tastes better the longer you can bear to leave it!
Please note that the cooking time is actually just waiting until it's ready!"

Ingredients: gin, sloes, sugar...

"A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book."

Ingredients: Frangelico, egg yolks...

"This was also posted as a request on the boards. I haven't tried it yet, but plan to when our young peach tree starts producing in the next year or two. I think this would work with or without the rum. Cook time includes processing time only."

Ingredients: orange pulp, ginger, light rum...

"This makes a thick, creamy liqueur to please those with a sweet tooth. Thanks to Canadian Living for this one."

Ingredients: frozen orange juice concentrate, pure vanilla extract...

"This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons,..."

Ingredients: quatre-epices, dry white wine...