Ingredients:
1/3 C. Butter milk
1 T. Lemon juice
1 C. Smooth cottage cheese
Procedure:
Mix the butter milk, lemon juice and cottage cheese in a blender for 3
to 4 seconds, serve
Notes:
Lime juice can be used in place of the lemon
Should be used in uncooked dressings or as a garnish
You can also take 1 cup of 70°F Evaporated milk and mix in 1
tablespoon of vinegar, allowing the mixture to stand until it "clabbers"
and thickens
These sour creams are low cal. compared to regular or store bough
Ingredients:
1 to 1 1/2 t. Gelatin
2 T. Fruit juice
1/2 C. Light cream, scalded
1 C. Heavy cream
1 T. Confectioner's sugar
1/2 t. Vanilla
Procedure:
Soak the gelatin in the juice
When it is clear dissolve it in the scalded cream
Add the other cream and sugar, refridgerate for 4 to 6 hours, stiring
occassionally during the cooling period.
Add the vanilla, beat in a medium size metal bowl with a wire whisk,
for 5 to 7 minutes or until stiff and forms peaks
Notes:
Gelatin varies according to the thickness desired
Water ca be used in place of the fruit juice
Ingredients:
3/4 C. Milk
5 T. Chocolate sauce
1 Pint Chocolate ice cream
Procedure:
Place all ingredients into a well sealed food blender and blend until
smooth
Serve in a chiiled 12 oz. glasses with large straws
Notes:
Other ingredients such as fruit and vanilla ice cream can be used in
place of the chocolate to make other flavoured milk shakes.
There is no need to use raw eggs
Ingredients:
2 oz. Chocolate
1/2 C. Boiling water
3 1/2 C. Milk
1 Vanilla bean or 1 t. vanilla (see notes)
1/4 C. Sugar
1/8 t. Salt
1 Cinnamon stick per serving, 6
1 T. Heavy cream per serving, 6, whipped
Procedure:
Melt in the top of a double boiler the chocolate and water until
dissolved
Sald the milk with the vanilla bean
Dissolve the sugar and salt in the hot milk
Remove the bean from the milk and pour while still hot over the
chocolate mixture, beating with a wire whisk until combined
Place a cinnamon stick into a heated mug and pour the hot chocolate
milk mixture in, top with the whipped cream at room temperature,
serve
Notes:
If vanilla bean is note being used add the teaspoon of vanilla when
adding the milk to the chocolate
Can be served cold
Ingredients:
2 Egg yolks
2 T. Sugar
2 C. Milk, sladed
2 oz. Rum
Nutmeg
Procedure:
Beat the wgg yolk and sugar together
Beat in the milk rum and nutmeg to taste
Cool in a refridgerator for service or serve hot
Notes:
Brandy can be used in place of the rum
There are more detailed recipes but this one is quick and easy
Can be served hot or cold