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WARNING! May contain nuts
|   | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 81
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The important thing with fruit cake is to use good quality dried fruit. I hate those mixtures that come in the little flat containers - the ones with all the citron in them. And lots of nuts, of course. I want an extra nutty fruit cake.
I need to buy a bottle of bourbon. It's nearly time to make bourbon balls.
Ooh, do tell 
Don't buy ready-mixed dried fruit - mix your own! Currants, raisins, sultanas, glacé cherries, mixed peel are the most commonly used. You should be able to get at least some of those locally. I don't know quite what I'm going to do when I run out of the glacé cherries I loaded up on when Albertston's closed most of their Austin stores a few years ago and sold off everything on the cheap. Yes, I know they all have a 2007 use by date on them... but sugar's a preservative, right  I've got a little more than 3lbs left, in half pound containers.
| | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 83
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No more Albertson's?  I loved Albertson's.
I have a huge bottle of rum. I may substitute it for the bourbon this year and make rum balls. I've never made any, but I've heard people say they're just as good or better. Hummmmmmm. I'm thinking Captain Morgan's. I'd have to buy some, but I bet it would be mighty tasty.
A friend used to buy marachinos and put them on a paper towel for a few days to dry out.
The best place for a maraschino cherry is in a Manhattan  
| | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 85
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The cherry is the only part of the Manhattan that is any good.
| | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 87
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A rum collins has a cherry. And a slice of orange.
Whisky and I do not get along. The Scotch tastes nasty and the bourbon gives me digestive disturbances. But I can tolerate it in bourbon balls. Probably because there is so little in each one. A third of a cup will make 20 of them.
A bad experience at a teenage party has put me off rum for life  A similar experience put me off tequila, about 20 years afterwards. And after that time I downed all bar a finger or two of a bottle of Ouzo you'd think I'd be off aniseed drinks for life, but no. When I went to visit Paris seven or eight years later I was all over the Ricard like a rash
| | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 89
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I would estimate that 95% of all the alcohol I consume is gin. But I don't honestly think it would be good to use for baking or candy. I used to drink a glass of wine with my dinner 3 or 4 nights a week. If I can master the yeast, I'll probably go back to that.
There was something on the radio this morning about a guy who got arrested for DUI and blamed the Jack Daniels BBQ/steak sauce he's had at a steak house. So they did a test on it and found that it has no alcohol in it at all.  It was a good try, though.
What a muppet
Yeah, gin doesn't really have the flavour bomb that you get with whisky or bourbon or brandy. I must admit though, I have deglazed a pan with it when I didn't have anything else 
|  | Subject: A good day for Ruby
Posted Nov 3, 2009 by Hypatia
This is a reply to this Posting.
| | Post: 91
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I need to look for those small bottles of wine that they sell at Marks & Spensers. Teuchter and I had a couple and they weren't that bad. They could have them over here someplace and I just haven't noticed them. I don't think they had many varieties to choose from. That would be the biggest problem.
I took anti-histimines to help counteract the yeast then had wine a couple of times. I was quite mellow from the combination. But my mouth didn't break out.
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