Wacky Anne's Christmas Kitchen: Definitions

applejack: Apple-jack \Ap"ple-jack`\, noun. Apple brandy. [U.S.]
1) Applejack: As near as I can tell, it is Apple Brandy with a little extra kick added {blend of 35% Apple Brandy and 65% Neutral Spirits} In the United States, Applejack, as Apple Brandy is called locally, is thought by many to be the first spirit produced in the British colonies. This colonial tradition has continued on the East Coast with the Laird’s Distillery in New Jersey (established in 1780 and the oldest distillery in America).
2) applejack n : distilled from hard cider
drawn butter: \\, noun
Butter is an emulsion, a perfect mixture of an oil and water, which under normal circumstances don't want to mix. In this case, they do anyway. When you melt butter, it becomes a relatively thin liquid, and the emulsion "breaks" apart into its two parts again, which is why you can skim the clear butterfat off the top, and leave the rest behind, and it is this clarified butterfat that is what most modern people think of as drawn butter
Melted butter, often seasoned and used as a sauce
condensed milk: \\, noun
Condensed Milk: A preserved milk in which the water content of the milk is evaporated and a lot of sugar is added. It was very popular in wartime England because of how well it preserved. These days it is used mainly in sweets and confectionery making. It is also used in iced drinks (Thai iced tea) because of its high sugar content (it won't freeze easily).
confectioners' sugar: \Con*fec"tion*ers' sug`ar\, noun
1) Confectioners (Confectionary) Sugar: Powdered sugar, often used in baking and in frostings.
2) Confectioners' sugar: A highly refined sugar in impalpable powder, esp. suited to confectioners' uses.
pastry flour: \\, noun
Cake and pastry flours are milled from soft wheat. They have lower protein and gluten content than other flours. These products have a fine uniform texture with pastry flour being the coarser product of the two. Pastry flour has less starch than cake flour and is used basically for pastries. Cake and pastry flour are well suited to products which do not need strong structure. Cakes and pastries, as well as cookies, crackers, and snack foods are made from these flours. Both flours are available in enriched white and whole wheat. Whole wheat varieties of these flours will yield a heavier, more dense product than a comparable enriched white product.

My Christmas Kitchen: Definitions