[wolf-nurmi]

Classic Swimsuit, Besame Cosmetics, Fully Fashioned Stockings и ну вааапщее Cabaret Torsolette

много чего поделочно-бумажного и не только

Омут памяти
Форма для выпечки шоколадных лягушек с амазона
Сливочное пиво
Покоцаная книга #1
Покоцаная книга #2
Книга о драконах
Коробка-подушка
Треугольная коробка
Заспиртованная живность: туториал
Занавесочки *_* и еще
Олдовая бумажная карусель

Рецепты:

Сливочное пиво2

Чай из болотной воды с лягушачьей икрой

кокосовые карамелины

Тыквенный сок

Pumpkin Juice

Serves: 2
Prep Time: 2 to 3 hours
Total Time: About 3 hours
This is the homemade way to extract pumpkin juice. A juicer could also be used instead.
Ingredients
1 Whole pumpkin
1 teaspoon Sea salt
Instructions
1. Cut pumpkin in half; scrape out seeds and spread on a cookie sheet for roasted pumpkin seeds. Sprinkle inside pumpkin and pumpkin seeds with a pinch of sea salt.

2. Prepare enough extra cookie sheets to hold pumpkin halves with a small amount of olive oil or spray with cooking oil. Place pumpkin halves, cut side up on cookie sheets. Bake at 325 degrees F. for several hours, until done. Check pumpkins about every 20 minutes or so and spoon off any accumulated liquid.

3. Once your pumpkin has baked until tender (the shell will have collapsed a bit), remove from the oven allow to cool. Once the pumpkin is cool enough to handle, scoop the pumpkin flesh into a fine mesh strainer over a bowl to catch the strained juice. Using a spoon, mash the pumpkin against the sieve to press out the juice from the pumpkin. You will be left with pumpkin puree in the strainer to use for pumpkin pie, pumpkin pasties, pumpkin muffins, pumpkin biscuits, or whatever pumpkin recipe you choose.

Note: Any time you cook fresh pumpkin for pies, save the juice and freeze it. That way when you need plenty of pumpkin juice you will already have it on hand.

Тыквенный коктейль

Pumpkin Juice Cocktail

Serves: 8 cups
Photo by Family Budget Blog
Ingredients
4 cups of cooked pumpkin chopped up into chunks
4 cups of apple juice
1 cup of pineapple or apricot juice
1 teaspoon of honey - optional
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fresh ground nutmeg
4 dashes ground allspice
1 c. alcohol of your choice*
Instructions
1. Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

2. Pour the pumpkin juice, apple juice and pineapple or apricot juice into a blender.

3. Add the honey if using. I prefer not to (we recommend you start with 1 teaspoon, as you can add more to taste) to the juices and blend thoroughly.

4. Add your spices to taste.

5. *Add alcohol of choice such as bourbon, spiced rum, brandy, apple jack or any apple liquer

5. Pour your Pumpkin Juice Cocktail over ice and serve.

Злая Вассэйл от Уизли

Weasley's Wicked Wassail

Serves: 12 - 14
Prep Time: 20 min. to 60 min
Total Time: 25 min to 65 min.
This is a wonderful British-ish warm-ish fall cocktail.
Ingredients
2 quarts apple cider
2 cinnamon sticks
1 teaspoon whole allspice
1 small orange -- studded with cloves
Option - Sugar to taste start with 1/4 cup
1small thumb-tip sized piece of fresh ginger
1 pint white wine of choice
1 cup spiced rum
1cup ginger ale
Instructions
To Serve Cold:

Add apple cider and spices to a kettle. Smash fresh ginger piece with side of knife before throwing in the pot. Bring to a boil to infuse spices. Boil for 15 - 20 minutes. Chill in fridge. To serve, remove from fridge and remove spices by straining. In a punch bowl or pitcher mix spiced cider, white wine, spiced rum and ginger ale. Pour over ice in a rocks glass and serve or shake with ice and strain into a martini glass. Garnish with a slice of apple.

To Serve Warm:

Add all ingredients to crock pot. Smash fresh ginger piece with side of knife before throwing in the pot. Cook on high for 1 hour. Turn down to low; taste and correct sweetness. May simmer for 4 to 8 hours. Garnish with a cinnamon stick.

Глинтвейн Мид

Mulled Mead

Serves: 8
Prep Time: 10 min
Total Time: 15 min
Mulled Mead is the house specialty of the The Three Broomsticks, and a must for any visitor! This is a mock mead recipe that anyone can put together quickly. In ancient Celtic times, mead (wine made from honey) was consumed in great quantities; both chilled in the creek in a bag made from a lamb's stomach or warmed over the hearth on a cold winter's eve.
Ingredients
1 quart May wine
1 cup gingerale
1 cup of honey
1/4 teaspoon fresh ground nutmeg
1 cup ammaretto
Instructions
1. Add all ingredients to a kettle, and bring to a boil on the stove.

2. As it comes to boil, a skin may form on the surface. Skim it off, turn heat down to simmer and continue to stir just until honey is dissolved and the scum dissipates.

3. Serve warm

Лакричные палочки

Licorice Wands

Serves: 24
Prep Time: 25 minutes
Total Time: 1 hour 26 minutes
Ingredients
8 oz. chopped vanilla-flavored candy coating (almond bark) or white chocolate
24 red or black licorice twists
candy sprinkles
nonpareils or colored sugars
Instructions
1. Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.

2. Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating has hardened.

3. Tie colorful narrow ribbon around each licorice twist for an extra-festive party look. Or tie several licorice twists together for a party favor.

Печенье "Дары смерти"

Deathly Hallows Cookies

Serves: About 2 dozen
Prep Time: 30 minutes
Total Time: 55 minutes
Deathly Hallows cookies are actually shortbread cookies. Rather than using the shortbread recipe that is floating around the Internet for these cookies, I am giving you my Grandmother's Irish-Scot shortbread recipe. This Irish shortbread recipe is probably 100 years old (could be older), is easy to make and delicious.
Photo from The Craftinomicon
Ingredients
3 cups flour
1 cup butter (Irish unsalted is the best)
1/2 cup sugar
1/8 t. salt
a clean bottlecap or other small circular cut-out device
cookie cutter
Instructions
1. Preheat oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt. With the mixer on low, add flour gradually. Continue mixing until dough comes together to form a ball. Cut the ball in half so that you now have two (2) balls.

3. Transfer dough to a lightly floured work surface; knead each ball of dough and pat into a wheel or circle about a 1/2-1/4-inch thick and prick with a fork at even intervals. Be careful not to over work dough or it will get tough. *Transfer wheels onto a baking sheets lined with parchment paper.

4. Bake until golden brown around the edges; about 40 minutes; or until just golden. Once it comes out of the oven, cut into wedges, or triangles before it cools.

Or You May Cut the Cookies:

1. Roll or pat out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a triangle coolie cutter, a round cookie cutter, or a knife, cut out dough. * Transfer to two baking sheets lined with parchment paper; spacing about 1/2-inch apart. Gather up any scraps, gently re-roll, and repeat cutting process.

2. Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 20 - 25 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 4 days.

* To make the Deathly Hollows symbol:

Before transferring cookies to the cookie sheets, press the bottlecap or other circular object into the dough in the style of the 'Deathly Hallows' symbol. Next press a line into the dough down through the middle of the circle to create the wand part of the symbol.

Note:

Because of its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.

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