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Marg CDN2

I tried this not long ago as well. I use canned cherries in clafouti and thought I might try

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Joined: Oct 13, 2010

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Posted to Thread #27213 at 8:00 pm on Jan 16, 2015

brandying a handful of the dry guys. I too, was not happy with the result but it's just a handful.

If I were holding this jar in my hand, I would dump the liquor (pains me to say that) and give them a good rinse with warm water and then let them soak in some more water. Use them in muffins or something to which you can add lots of spices such as nutmeg and cinnamon. They will at least be plump.

Now for that liquor.....know anyone with a whopping case of the flu? I have always detested B&B or especially just Benedictine. It always reminds me of the bitters like Jaegermeister (however it is spelled) that Germans love, or that I can tolerate if I am feeling ill.


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