JimFoxvog wrote: ↑Sun May 26, 2024 3:00 pm
Looks simple and I have all the ingredients but the heavy cream. Let us know how it turns out. Do you think one could substitute yogurt for the cream?
Most recipes i’ve read call for milk or half+half. It’s the cream that intrigues me. What??!
Yogurt, and buttermilk, sour cream, all have a bite. i might try yogurt, but only after trying the recipe as presented, for comparison.
i shied away from trying to make my dear mil’s rhubarb custard pie, for fear of it being complicated.
ooof! turns out, it’s one of the simplest pies i’ve ever made.
ohio jones wrote: ↑Wed Jun 12, 2024 4:26 pm
I can recall one high demand potluck where more than twice as many visitors as anticipated showed up to hear a singing group. The food committee did some quick calculations and called the pizza shop down the street for extra loaves and fishes (figuratively speaking; no anchovies were included). Otherwise there's always been at least a few baskets of leftovers, even if the taco salad runs out.
One of my favorite ways to use zucchini is to make zucchini fritters. Just grate the zucchini, mix it with some flour, eggs, and your choice of seasonings, then pan-fry them until they’re crispy. They’re super tasty and can be served with a dipping sauce, making them a hit even with picky eaters.
Speaking of delicious recipes, I recently stumbled upon a really interesting article about a Sunflower Beet Bruschetta Recipe. It got me thinking about how versatile veggies can be, just like zucchini! This bruschetta has a lovely mix of flavors that’s sure to impress anyone. Plus, it might be a great way to introduce more vegetables to your meals in a fun way. If you want to explore more creative ideas, check out the recipe here: .mklibrary.com/sunflower-beet-bruschetta-recipe/