I'm just wondering how the extract would taste -- because I know that people who like "brandied" fruits or jams love the flavor and aroma of real Brandy. Not certain if the same is true of extracts. I do know that real Rum tastes wonderful in peach jam, because I made two versions last year. The first ... Here is the recipe I followed, along with the notes I made. 6 cups frozen peach slices, thawed (unsweetened) or fresh peaches sliced 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot; prepare the lids. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim. Attach the lid. Process for 10 minutes in a boiling-water canner. *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon juice. posted on GardenWeb, Harvest Forum, by Booberry85 from Readinglady. Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) Here is a link that might be useful: Simpler recipe for Peach Jam with Rum

I watched Giada making this while I was riding my exercise bike a few weeks ago. It was very good. Though I eat meat I can go without it for days/weeks - this was a nice no meat meal. I used smoked Gouda instead of Mozarella and skipped the mushrooms since I'm not a big shroom fan. I also used whole grain pasta and skipped the butter and added salt to try to make it a little healthier. Baked Penne with Roasted Vegetables 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. Here is a link that might be useful: Baked Penne with Roasted Vegetables

I hope you have a wonderful time baking tomorrow rhome! Double ovens.. swooonn.. lol. Boy am I a slacker compared to ya'll. For the New Orleans boxes I made regular chocolate chip, peanut butter with colored sugar [as per tradition] and fudge. The kids only like certain stuff and the fudge is Christys family tradition so she has to send her sister and mother some. I sent them a pecan pie too. I've also made meltaways, world peace, milk choc choc chip, shortbread, more fudge and caramels for Christys fellow employees. The caramels sure did turn out great this year. I forgot to put in the vanilla. lol. I think I like them better. You can really taste the butter. The execs got pecan pies. I have dough in the fridge for the rest of the milk choc chips and I took some of that dough and instead of chips I added bunch of old fashioned oats to it for me. I am weird in that I don't like cookies to sit around very long. I'd rather have them fresh, so I tend to make doughs and just bake off a pan or two at a time. So, as it gets closer to Christmas I'll be still making our ricotta cookies, some rugeleah, sand tarts, and for the Christmas dessert I'll make a pecan pie and chocolate pie. For Christy's stocking I'm making Ann's crisp truffles and some chocolate covered raisins. So, let me make a list.. hmm.. Standard chocolate chip Peanut butter World Peace Meltaways Rugeleah Milk chocolate chocolate chip Oatmeal Shortbread Sand tarts Ricotta cookies Sugar Cookie cutouts [maybe, I like to make the shortbread into cutouts, so that might do for this year] Fudge Caramels Crisp truffles Chocolate covered raisins [she doesn't like nuts] Pecan Pie Chocolate Pie Yup, I'm a slacker ;(

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.