I have made just about All The Fudge In The World. I’ve added it up, and all told it’s going to be 75 pounds (there are a couple left to do this weekend). That’s a lot of fudge. A LOT of fudge. Here are the ingredients, from The Big Shopping Excursion: Prepping a 12 pound […]

Okay. I had loads of questions about the “Let Them Eat Cake” recipes, especially the gluten free stuff, so I’m doing a round-up on them. Gluten free, vegan carrot cake recipe with ‘cream cheese’ frosting. Contains flax ‘eggs’, which I’d never previously encountered and am now quite enamoured with as a substitution. Also, even fresh, […]

We were out of chocolate sauce and had vanilla ice cream, so I went in search of a quick and easy chocolate sauce recipe. Some ten or fifteen minutes later, Ted, who is pretty dubious of non-Hersheys chocolate sauces, said, “This is really pretty good!” off the sauce I’d made. “Thanks,” I said. “I found […]

Start by roasting a big ham with a lot of fat on it. Ideally roast it in a cast iron pan, so you don’t have to pour the melted fat into another pan when you take it out of the oven, but whatever works for you. Make an egregious amount of ham gravy. Three cups […]

French Vanilla Ice Cream 4 egg yolks 1/3 c sugar 1.5 c cream vanilla to taste pinch of salt Mix egg yolks and sugar at a high speed until they’ve thickened to a lovely light yellow and make ribbons when you draw the beaters out and across the surface of the mixture. Scald the cream. […]