A chocolate-infused twist on the most classic of cocktails.

Chocolate Old Fashioned

Angostura bitters

brandied cherries

orange juice

whiskey (preferably rye)

ice cubes

orange twist

I don&#x27;t even like whiskey

I don&#x27;t even like whiskey and I love this drink! The chocolate sweetness cuts the booziness just enough to make this extremely sip-able.

Vintage Lemon Apricot Nectar Cake

lemon

sugar

apricot nectar

vegetable oil

eggs

lemon juice (see note)

Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan.

Use a mixer to combine the cake mix, sugar, apricot nectar, oil, and eggs. Combine on low then switch to medium and mix for 2 minutes. Pour the batter into the prepared pan.

Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Allow to cool for about 10 minutes then place a serving platter over the cake and invert it onto the platter.

In a small bowl, combine the powdered sugar and lemon juice. Drizzle over warm cake.

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Butterscotch Crunch Cookies

butter, softened

shortening

brown sugar, packed

vanilla extract

flour

baking soda

cream of tartar

salt

10-oz bag English toffee bits

pecans*

Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once.  Dad&#039;s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment needed for this one! They&#039;re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!

Dad's Canned Pickled Beets

beets, (boiled until fork tender, cooled and skin removed (see notes))

white vinegar

water

Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.

Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.  Over medium heat, bring the mixture to a boil.  Stir occasionally to help dissolve the sugar.  Once boiling, reduce heat to simmer.

In the meantime, prepare the jars by following the instructions in the notes section.

Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.

Ladle in the brine, leaving at least 1/4-1/2 inch head space.  Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring.&nbsp; Tighten just until snug.&nbsp;&nbsp;

Using a jar lifter, place the filled jars back into the large pot of boiling water.&nbsp; See notes.&nbsp; Bring back to a boil.&nbsp; Once the water is boiling, start a timer for 20 minutes.

Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed.  As the jars cool, you’ll hear a popping sound.  This is the hot liquid and air in the jar cooling down and contracting.  This will create an air-tight seal and will allow you to store your beets for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours.  With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.  These jarred beets will last for 12-18 months.  Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.

Slow cooking meatballs prevents them from drying out, ensuring they're juicy and moist every time. There’s no need to pre-cook the rice in this easy dish, as it cooks whilst inside the meatballs. Serve with crusty bread to mop up all the sauce.

Slow cooker porcupine meatballs recipe

brown onion, halved

Beef 3 Star Mince

(1/2 cup) long-grain rice

Worcestershire sauce

garlic cloves, crushed

olive oil

bottle tomato passata

milliliters (1 cup) beef stock

40.00 ml chopped fresh flat-leaf parsley

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5348771529001-5834687249001

Top 5 old recipes from across the web

The most viewed old recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chocolate Old Fashioned

Vintage Lemon Apricot Nectar Cake

Butterscotch Crunch Cookies

Dad's Canned Pickled Beets

Slow cooker porcupine meatballs rec...

Top 5 old recipes from across the web

The most viewed old recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Old Fashioned

Vintage Lemon Apricot Nectar Cake

Butterscotch Crunch Cookies

Dad's Canned Pickled Beets

Slow cooker porcupine meatballs rec...

The most viewed old recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine