Ingredient:
- 2 gal. cucumbers
- 2 c. delime
- 8 1/2 qts. water
Direction:
Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours. Drain rings and wash in cool water. Pour cold water over rings and soak 3 hours. Drain and add:
- 1 c. vinegar
- 1 tbsp. alum
- 1 sm. bottle of red food coloring
Add water to cover. Heat and simmer 2 hours. Drain. Put in:
- 2 c. cider vinegar
- 2 c. water
- 1 pkg. (13 or 16 oz.) red hots
- 10 c. sugar
- 8 sticks cinnamon
Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars. Like Red Apple Rings. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |