A classic liqeuer recipe found on norsktradisjonsmat.no
A lovely liqueur made by many for Christmas in Norway. This recipe was submitted by May Britt Bischof from Onsøy Associated Country Women. She writes that this is an old recipe from Onsøy, which is taken from the book “Drink from Østfold”, published by Østfold Associated Country Women.
The same recipe can be used with other types of berries such as blueberries, rowanberries, red currants and black currants – Ted
A liqueur recipe found on norsktradisjonsmat.no
Black currant will make a delicious liqueur. Liquor came to Norway in the 16th century. At that time, the pharmacies were responsible for the sale, under the label “medicine for everything”. Initially it was imported, but soon Norwegians learned to produce it by fermentation of grain or potatoes and distillation. Making liqueurs for Christmas is a long tradition in many Norwegian families, including my own.
This recipe is taken from the book “Drink from Østfold”, published by Østfold Associated Country Women in 2007. If you start now, the liqueur will be finished well in advance of Christmas.
A downright decadent hot drink recipe found in
“Whitman’s Chocolate Cookbook” published by
Whitman’s Chocolates Division, Pet Inc in 1987
When the list of ingredients for making this hot chocolate drink runs
down to 11 items one quickly realize that here we’re not talking about
a couple of spoons instant cocoa tirred into hot milk – Ted
A delicious dessert recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.
An orange flavoured dessert recipe found in
“150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936
The old fashioned “dowdy” that our grandmothers used to serve was a simple bread and fruit pudding. Many of us still have tantalizing memories of it. This 1930s version comes to us in a new guise.
![000_england_recipe_marker_ny[10]](https://recipereminiscing.files.wordpress.com/2017/06/000_england_recipe_marker_ny101.jpg?w=170&h=37 "000_england_recipe_marker_ny[10]"){kind=small}
![traditional badge dessert_flat_thumb[1]](https://recipereminiscing.files.wordpress.com/2017/06/traditional-badge-dessert_flat_thumb1.jpg "traditional badge dessert_flat_thumb[1]"){kind=icon}
![000_norway_recipe_marker_ny[6]](https://recipereminiscing.files.wordpress.com/2017/06/000_norway_recipe_marker_ny62.jpg?w=170&h=37 "000_norway_recipe_marker_ny[6]"){kind=small}
Yet another grown-up sweets recipe found on chatelaine.com
These tempting truffles add an eye-catching flourish to the dessert table, and with their sweet cherry centre, they’ll disappear in no time.
A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard
A dessert recipe from “Crepe Cookery” published in 1976
Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.
A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1981
A recipe for a bit of the strong stuff found on BBCfood
Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop or two into your coffee.
A historic cherry liqueur recipe found on Revolutionary Pie
The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.
A classic dessert recipe with a twist found in
“Harrods Cookery Book” published in 1985
A tempting dessert flavored with clementines and orange liqueur. The final result looks as spectacular as it tastes. If clementines are out of season, use tangerines.
– 
A somewhat strange liqueur recipe found on food52.com
By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer — and a killer after-dinner drink while you’re at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool.
– 
As a man coming from a family who have made homemade liqueur for well over a hundred years I must say I’m deeply skeptical to the rhubarb/sugar ratio in this recipe. 2 pounds rhubarb/0,7 pound sugar makes for a extremely tart liqueur, missing the sweetness most people associate with this sort of beverage. Even when making cherry liqueur (a berry a lot less tart than rhubarb) I use a fifty/fifty ratio. – Ted 😉
A dessert for grown-ups found on sverigesradio.se
This recipe is from a program on the national Swedish television station. Like most tv stations around the world the Scandinavian ones are full of programs about food these days. I love both cooking and eating food so who am I to complain – Ted 😉
– 
A delicious cake recipe from “Festmat” (Party Food)
published by Hjemmets kokebokklubb in 1982
– 
RecipeReminiscing 