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Pumpkin Walnut Bread
Bread & Baking American

Pumpkin Walnut Bread

3.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

By Dee Reilman

Citrus Cranberry Zucchini Bread
Bread & Baking American

Citrus Cranberry Zucchini Bread

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
  3. 3 Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

By JANAI

Pumpkin Cream Cheese Bread
Bread & Baking American

Pumpkin Cream Cheese Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
  3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
  4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
  5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Zucchini Gingerbread
Bread & Baking American

Zucchini Gingerbread

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

By Sarah-May

Pumpkin Spice Coffee Muffins
Bread & Baking American

Pumpkin Spice Coffee Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
  2. 2 Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By Bringhomethebakin'

Best Sweet Potato Muffins
Bread & Baking American

Best Sweet Potato Muffins

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
  3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Chocolate Almond Pumpkin Bread
Bread & Baking American

Chocolate Almond Pumpkin Bread

4.7

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

By SueHoo

Pumpkin Almond Mini Muffins
Bread & Baking American

Pumpkin Almond Mini Muffins

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Vegan Pumpkin Bread
Bread & Baking American

Vegan Pumpkin Bread

5.0

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  3. 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
  4. 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

By Susan Osborn Vitorovich

Hazelnut Yeast Twists
Bread & Baking American

Hazelnut Yeast Twists

Prep
45 min
Cook
25 min
Total
230 min

Instructions

  1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
  2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
  3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
  5. 5 Line 2 baking sheets with parchment paper and set them aside.
  6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
  7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
  8. 8 Proceed the same way with the remaining dough.
  9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
  10. 10 Preheat the oven to 350 degrees F (175 degrees C).
  11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
  12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Cranberry Ginger Chutney with Thai Chiles
Asian

Cranberry Ginger Chutney with Thai Chiles

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
  2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
  3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Orange, Soy, and Honey Pulled Pork
Asian

Orange, Soy, and Honey Pulled Pork

4.2

Prep
10 min
Cook
1200 min
Total
1210 min

Instructions

  1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
  2. 2 Cook on Low for 10 to 12 hours.
  3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
  4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Chai Tea Mix
Drink Asian

Chai Tea Mix

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine sugar, instant tea, milk powder, nondairy creamer, and vanilla-flavored creamer in a large bowl. Stir in ginger, cinnamon, cloves, and cardamom.
  3. 3 Blend 1 cup at a time in a food processor or blender until a fine powder.
  4. 4 Stir 2 heaping tablespoons chai tea mix into a mug of hot water for 1 serving.

By Jo

Pineapple Tarts
Dessert Asian

Pineapple Tarts

4.6

Prep
25 min
Cook
55 min
Total
320 min

Instructions

  1. 1 Combine all-purpose, self-rising flour, and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture; pour in 1 beaten egg and water and bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  2. 2 Combine pineapple and sugar in a saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  5. 5 Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  6. 6 Bake in the preheated oven for 20 to 25 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Diana

Dutch East Chicken Wings and Rice
Dinner Asian

Dutch East Chicken Wings and Rice

4.2

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
  3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
  4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Chicken Zoodle Pho
Dinner Asian

Chicken Zoodle Pho

4.0

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
  2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
  3. 3 Cut zucchini into thin noodles using a spiralizer.
  4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Chinese Takeout Lemon Chicken
Dinner Asian

Chinese Takeout Lemon Chicken

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
  2. 2 Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
  3. 3 Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
  4. 4 Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
  6. 6 Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
  7. 7 Pour the desired amount of sauce over each chicken breast and serve.

By Sorenwriter

Grandmother's Lamb Recipe
Dinner Asian

Grandmother's Lamb Recipe

4.8

Prep
25 min
Cook
110 min
Total
195 min

Instructions

  1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
  2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
  3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
  4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Spicy Vietnamese Beef Noodle Soup
Dinner Asian

Spicy Vietnamese Beef Noodle Soup

4.6

Prep
20 min
Cook
315 min
Total
335 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
  2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
  3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
  4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
  5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Sweet Pineapple Glaze for Ham
Pantry American

Sweet Pineapple Glaze for Ham

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
  2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Apricot Glazed Ham
Dinner

Apricot Glazed Ham

4.6

Prep
10 min
Cook
115 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
  3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
  4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Clove-Spiced Plum Jam

Clove-Spiced Plum Jam

5.0

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
  2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
  4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
  5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Cranberry Burgundy Glaze

Cranberry Burgundy Glaze

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
  2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Orange Baked Ham
Dinner American

Orange Baked Ham

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
  3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Gingerbread Frosting for Cookies

Gingerbread Frosting for Cookies

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

By allybaker22

Baked Ham
Dinner American

Baked Ham

4.7

Prep
10 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ham in a large roasting pan; press cloves into skin at 1- to 2-inch intervals.
  2. 2 Press a thick layer of sugar on skin.
  3. 3 Pour 1 inch of water into the roasting pan; cover tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 4 ½ to 5 hours. An instant-read thermometer inserted into the center away from the bone should read at least 160 degrees F (72 degrees C).
  5. 5 Let ham rest about 20 minutes before carving.

By Auntie KK

Blueberry Liquor
Drink

Blueberry Liquor

4.5

Prep
20 min
Cook
Total
172820 min

Instructions

  1. 1 Mash thawed blueberries in a bowl with a fork; transfer to a sterlized 1-quart jar. Add lemon zest and cloves, then pour in vodka. Seal the jar and let age in a cool, dark place for 3 months, shaking the jar gently every few days.
  2. 2 After 3 months, strain and discard blueberries. Filter through cheesecloth into another sterilized 1-quart jar. Pour in simple syrup, seal the jar tightly with the lid, and shake until syrup has dissolved. Let age in a cool, dark place for at least 1 more month.
  3. 3 Filter liquid through cheesecloth again. Pour into decorative bottles.

By Jackie J