Just make sure any rose petals and hips used for cooking are pesticide free. Otherwise you may go the way of those bugs and fungus diseases you are trying to control. I've linked the URL below to make for easier access. Here is a link that might be useful: rose hip/petal recipes

I always keep some on hand, and I put it on home-made vanilla ice cream. Shaun's recipe looks good, and I might try that. I haven't had cheap chocolate liqueur, but if Linda recommends it for chocolate martinis, I might have to look for some. I don't really like having it by itself, but I have mixed it with Frangelico or Amaretto (I prefer Frangelico). Lars

Deanna, as has been mentioned, that stuff lasts forever. Mom puts Kahlua in her coffee and I have a recipe for Kahlua bundt cake that I haven't made in a long time. It starts with a cake mix and now if I'm going to "waste calories" on cake, it sure isn't going to be a mix, LOL. Plus I never have Kahlua on hand. Mom loves this one, though, maybe I'll have to break out the bundt pan and make one for her birthday next month... I'd use the cherry brandy for the fruitcake, BTW, Grandma always drizzled hers with cherry or blackberry brandy. The peach and apple stuff I'd probably put into BBQ sauce, I like the fruity addition on chicken or pork. Peppermint Schnapps? No clue, but Uncle Marty used to sneak it into hot chocolate which he then took to football games when I was in high school. We loved getting a sip of his "special" hot chocolate but now it sounds disgusting. Hey, remember I grew up a million years ago when you could drink legally at 18, so he wasn't even breaking the law, but he wasn't supposed to have it at school functions, LOL. Anyway, Kahlua cake: KAHLUA BUNDT CAKE 1 pkg. sour cream devils food cake mix 3/4 c. oil 1 (16 oz.) tub sour cream 1 (6 oz.) pkg. chocolate chips 4 eggs 1/3 c. kahlua 1 sm. pkg. vanilla instant pudding Mix together above ingredients. Pour into greased Bundt pan. Bake at 350 degrees for 45-50 minutes. Also, a couple of tablespoons full of something like Amaretto or the chocolate cherry stuff is good in frosting instead of vanilla. Amaretto and cinnamon might be nice, or Frangelico and cinnamon in a buttercream frosting on spice cake. Annie (who still hasn't used the tiny little single serving vodka bottle she bought for pie crust!)

Well, I suppose you and I can experiment together with the brownie recipe I posted about on CF! See link below. But how about these? OK, you miss out on the chunky bits, but the flavour will be the same. Chocolate Hazelnut Slice 125g dark chocolate, melted 4 egg whites 1/4 cup castor sugar 1 cup packaged ground hazelnuts 2 tablespoons plain flour Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting. Topping: 200g dark chocolate, chopped 125g butter 1/2 cup castor sugar 4 egg yolks 1 tablespoon Grand Marnier, optional Melt chocolate in heatproof bowl over a pan of simmering water; cool 10 minutes. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well between additions. Add liqueur and chocolate, beat until just combined, gradually add sugar. Hazelnut Biscuits 1 cup roasted, peeled hazelnuts 1/2 cup butter, unsalted 1 cup sugar grated lemon rind 2 eggs 1 teaspoon vanilla 2 cups plain flour 1 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 180C. Coarsely chop the hazelnuts and set aside. Cream the butter until soft and creamy. Add the sugar and lemon rind and beat until the mixture is very light and fluffy, about two minutes. Beat in the eggs, one at a time, and then beat in the vanilla. Combine the flour, baking powder and salt. Gradually add the flour mixture to the butter, beating until a smooth dough forms. Stir in the hazelnuts until evenly distributed. Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 25x4cm rectangular logs. Place the logs on an ungreased baking sheet, at least 4cm apart. Bake for 30 minutes, or until the logs are set and golden brown. Remove from oven and let cool on the baking sheet for 15 minutes. Using a serrated knife and a sawing motion, carefully cut the logs into 1cm diagonal slices. Discard the end pieces. Arrange the slices, cut sides down and close together, on 2 baking sheets. Bake for 8-9 minutes, or until lightly browned. Turn them over and continue baking until lightly browned on the other side, about nine minutes longer. Cool completely on baking sheets. Hazelnut Cookies 125g margarine 1/2 cup brown sugar 2 tablespoons treacle 1 egg 1/2 teaspoon vanilla 1 1/2 cups self raising flour 1 cup chopped hazelnuts Cream margarine and sugar, beat in the treacle, egg and vanilla. Stir in the flour and hazelnuts, mixing thoroughly. Shape into balls and flatten onto a greased oven tray. Bake at 130C for 15-20 minutes. Variations: Sprinkle chopped chocolate over each cookie while still hot from the oven. Add 1 tablespoon instant coffee to the margarine mixture. Omit 1/2 cup flour and add 1 cup rolled oats.