This is a friend's recipe for Kahlua - it will make several bottles. The alcohol content works out to about 16% (32 proof). A note - this does need to steep for about a month, so if you're planning on making it, start early.
This is a rich alternative to marinara sauce - serve this with a salad and some crusty bread, and you have a very pleasant dinner. A wok is a great dish to use for this - you can saute the vegetables and simmer the pasta in the same dish.
One of our family's classic Christmas cookies - unfortunately, I don't often count the number of cookies (plus we always double the recipe) so I'm afraid the yield is a best guess. These will keep through Advent in tins in a cool place (such as a garage in Minnesota).
Granted, many people will think they don't need any mincemeat, much less 8 quarts, but for the mincemeat lovers, here's a slow-cooked recipe. This is a crockpot recipe, so don't be put off by the long cook time - you don't have to be hovering during the cooking.
Another family Christmas classic. I typically flavor half the meringues almond and use red food coloring, with the other half flavored mint and colored green. The parchment paper works like nothing else to get the meringues off the sheet without destroying them. Yield is my best guess. As with my shortbreads, these will keep in a cool place (Minnesota garage in December) throughout the Christmas season.
These are one of my family's classic Christmas cookies...and I'm posting them in July. I know, I know - hush. Make sure you let these sit for several weeks before serving - the rum is a touch strong otherwise. Time includes mixing and forming the balls.