Wally's Wassail

Hello all! I apologize so much for not posting in so long! I have many other priorities, and have not had time to think about posting recipes. But I promise you, I will try my very best to post once or twice a week. And with fall just starting up, there will be a lot of yummy cinnamon (my personal favorite fall and winter spice) and lots of nutmeg and pumpkin.

So, without further ado, the starter to my fall series of recipes and coziness! Enjoy you guys!

(There will be three fall recipes I will post today, and this is the first one.)

I got this recipe from Aunt Bee's Mayberry Cookbook

Special tools or ingredients: pineapple juice

Ingredients

6 cups apple cider or apple juice

1 cinnamon stick (you can use two as well! I told you-- I love cinnamon!)

1/4 tsp. nutmeg (I like to use a little more-- 1/2 tsp.)

1/4 cup honey

3 tbsp. lemon juice

1 tsp. lemon rind

1 20-oz can unsweetened pineapple juice

Tools

Large pot with lid

Wooden spoon

Instructions

1. In a large pot, heat the cider (or juice, if using) and the cinnamon stick(s). Bring to a boil, cover, then reduce heat and let simmer for 5 minutes.

2. Add the remaining ingredients and simmer uncovered for 5 minutes.

3. Keep on low heat or you can reheat in small batches as guests arrive.

I made this for my sister's birthday last year in October, and we all loved it. I hope the same for you. Happy fall days!

I hope this recipe worked out for you! Enjoy and happy cooking! (Feel free to put recipe suggestions in the comments!)

Comments

Mediterranean Leftover Chicken and Orzo Pasta Salad

This year I'm going to do a new recipe every month. My mom recently bought this new recipe box with different summer recipes for 12 weeks. (Here's the link: https://shop.passionatepennypincher.com/products/summer-menu-plans So now for every month in the year, I'm going to post a new recipe that I have made this year. This recipe is simple and delicious, perfect for summer (or a Florida winter!) I got this recipe from the Passionate Penny Pincher summer meal planning pack. Special tools or ingredients: crumbled feta, kalamata olives, Greek dressing, and marinated artichoke hearts. INGREDIENTS 1 cup leftover cubed grilled chicken breast, cut into bite-sized pieces (I didn't use the chicken, and it tasted fine.) 1 1/2 cups uncooked orzo pasta 6 oz jar marinated artichoke hearts, drained (you can save the marinade for a dressing!) 1 1/2 cups diced cucumber 1/2 pint grape tomatoes, cut in half 1/2 cup kalamata olives 1/2 cup crumbled feta cheese 1/4 cu...

Meringues

Here I am yet again with another recipe! This recipe is very easy and you can enjoy them at any time! So, without further ado, the recipe. I got this recipe from a cookbook by Dinah Bucholz. Special tools or ingredients: cream of tartar INGREDIENTS 2 large egg whites, room temperature 1/8 tsp. salt 1/8 tsp. cream of tartar 1/2 tsp. vanilla extract (or any other flavor you would like.) 1/2 cup granulated sugar Food coloring (optional) TOOLS 2 baking sheets medium bowl beater (stand or hand mixer) Pastry bag or spoon Parchment paper INSTRUCTIONS 1. Preheat oven to 225 degrees Fahrenheit or about 105 degrees Celsius. Line two baking sheets with parchment paper. Pace egg whites, salt, cream of tartar, and vanilla in a large mixing bow and beat unti soft mounds form. Gradually add the sugar into and beat util stiff but still glossy. When I say do not over mix, DO NOT. If you do it will become dry and cottony and you wil have to start all over again. 2. Fill a pastry bag w...

Jam Tarts

Hello fellow readers! I am deeply sorry I have not posted in a while, but that is because of school, vacations, and other acivities. So I will be posting three new recipes this week to make up for it. This recipe is one of my favorites! If you are a fan of sweets, you will love this. I have made this recipe many times and now I will share this recipe with you all! I got this recipe from a cookbook by Dinah Bucholz. Special tools or ingredients: none INGREDIENTS For the Tart Crust 2 cups all-purpose flour 1/3 cup granulated sugar 1/2 tsp. salt 2 stick cold butter or margarine, cut into pieces 1 cold large egg yoke 1 tsp. pure vanilla extract (I didn't use pure, I used imitation.) 3 tbls. ice water Filling 1/2 cup any flavor jam (I like to use raspberry and strawberry. You can use any type that you want!) INSTRUCTIONS 1. To make the crust, place the four, sugar, and salt into a food processor and pulse to mix. Scatter butter or margarine into the processor and pulse till...

Summer's Cooking Corner

Search This Blog