Homemade Recipes

Try adding a little garlic powder at a time, I found it a little overpowering in this quantity. Perhaps because there may be some in the dry mix too. Just a matter of taste. Enjoy!

If you don't like the idea of letting the cream come to room temperature for 4 to 6 hours, I have just left the cream in the fridge for several days and then make the butter before it sours. You can divide the finished butter into quarter pounds and then make four flavored types: add strawberries to 1/4 lb. add finely minced garlic to another 1/4 lb., fresh parsley or mixed fresh herbs to another 1/4 lb. and sun dried tomatoes to the last 1/4 pound, or whatever you like.

I haven't personally tried this recipe.

If you can gain access to a pasta maker, it would make kneading and cutting of dough much easier.

Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months.

This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.

When I make this dressing I use my own Chardonnay Wine Vinger. I make it using Fresh Basil from my garden, about three large sprigs. Place this in a pretty bottle with a tall neck. Then add 1 cup plain vinger and one bottle of chardonnay wine. Use an inexpensive version. Let it sit for two weeks.

Note: Will keep about 4 to 6 weeks in a tightly covered jar in the refrigerator. Stored in the freezer, it will last 6 months. As prepared horseradish ages, it darkens and loses its pungency.

Yummy

Maida Heatter's New Book of Great Desserts also has a similar version. Only differences - use 4 eggs rather than whipping cream. For flavorings use 2 Tblsp each vanilla extract and chocolate extract (not syrup), 1 Tblsp coconut extract and 1 Tblsp powdered instant coffee.