Ingredients

• 1 cup whipping cream
• 2 tbl plain yogurt

Directions

Crème fraîche is more versatile than commercial sour cream because it can be boiled, reduced and thickened without curdling.

To make crème fraîche at home, add 2 tablespoons plain yogurt to 1 cup heavy whipping cream. Heat slowly to 110 F. Remove from the heat and pour into a bowl. Cover loosely. Allow to sit in a warm place overnight, which will allow the bacteria to thicken the cream. Place in the refrigerator, and it will continue to thicken. Use it within two weeks to top berries or in place of whipped cream on desserts. You can also use it in place of sour cream.

Ingredients

• 1/2 cup mayonnaise (use the real kind for tastiest results)
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• Pinch salt and fresh-ground black pepper, to taste
• 1 teaspoon hot water

Directions

In a small bowl, whisk together all ingredients until well mixed. Best if made an hour or so before serving so ingredients marry well. Makes about 1/2 cup plus a tablespoon.

Source: Sun-Sentinel – Jacksonville, Fl.

Ingredients

• 1 cup of flour (level)
• large baking pan

Directions

To make the oil-free roux, spoon desired amount of flour into a measuring cup. Overfill the cup and then level off with a knife or spatula. Pour the flour into a large baking pan. An insulated jelly roll pan by Cushionaire works well, he said.

Bake the flour in the pan in a 350-degree oven for 1 1/2 hours, stirring every 15 minutes to distribute the flour as it bakes. When the flour is browned, remove from the oven and cool. The oil-free roux can be stored in a closed container or freezer bag in the freezer for six months.

Stirring the dry roux as it bakes is important.

Fully scrape the bottom of the pan to rotate the flour as it bakes. One cup of dry roux will thicken a gallon of broth.

Ingredients

• 3/4 cup milk
• Double crust for one 9in pie
• 1 large onion
• 2 cups diced potatoes cooked about halfway
• 6 slices grated american cheese
• 1 can spam

Directions

Heat milk and cheese over low heat til cheese is melted. Mix together onion and potatoes, salt and pepper to taste.Pour cheese mixture over potatoes and onion, mix well. Pour into pie crust and top with spam.Cover with top crust. Using a fork crimp the edges of pie crust. Bake at 350 degres until golden brown. Hint(do not use any other canned luncheon meat, it is not nearly as good.Must be spam.)

Ingredients

• cans of sweet condensed milk (not pull tops)
• 1 stock pot
• water

Directions

Place your cans into a stockpot and cover with water. Bring water to a boil but then immediately turn it down to a soft boil. Keep checking your water. Make sure your water is at least 2(ish) inches above the cans of milk. Boil for 4 hours. You should have nice golden caramel:) You do not have to store it in your fridge you can keep it in your cabinet. Will keep up to 6 months this way.

Enjoy:)