Deanna, I don't drink, but some of those sound wonderful ! How about mixing the apple one with some apple juice for jelly ? There are wine jelly recipes, so I would try using those recipes and subbing what you have for the wine called for. Wish I had some of your stock to cook with !! Cherry jam with chocolate cherry brandy sounds awesome. You can use Juicy Juice or other real fruit juices . I hear they have a cherry juice. What a problem to have. I would add to chocolate cake, too. Things like that and see what the flavor is like. The peppermint should be good to add with choc., too.

I've made cordials from wild black cherries and from wine berries (a wild berry similar to, but not the same as, red raspberries. The color of each was sensational and the taste was very good. The cherry cordial was deep garnet red. The wine berry cordial was a beautiful rosy pink. My purpose was to preserve the essence of those fruits, which were not useful for most other purposes in the small quantities I had them. I used vodka in about twice the volume of the fruit and added a cup or so of sugar to the partial liter bottle at the same time. Not very specific I know, but I think the proportions are not critical. Just be sure there is an ample quantity of spirits so spoilage doesn't happen. I let the cordials age in a cupboard for several months, shaking them up occasionally. Then I strained them. There was no trouble at all with clarity. I had intended to make a blackberry cordial, but somehow I missed the peak of the season. I want to make some citrus cordials now. I will use the zest. Later, maybe I will attempt something like Benedictine or Chartreuse. That would be a fun challenge. Making cordials takes very little effort and pays off with a nice product. Jim

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!)

I have some in my liquor that someone left. I think they were adding it to hard cider. I think Elba's idea for cheesecake sounds yummy. Below is a link to a list of recipes using raspberry liqueur. Some are drinks, some are food. Scroll through and see if anything piques your interest. Here is a link that might be useful: Raspberry Liqueur recipes