lemon thyme cookies mix in a jar

Lemon Thyme Cookies Mix in a Jar

2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons dried lemon thyme
1 1/2 cups granulated sugar

Sift together flour, cream of tartar and salt. Place on the bottom of a quart-size jar. Add the lemon thyme and then the sugar.

Attach the following instructions on a gift tag:

Lemon Thyme Cookies

Cream 1 cup butter; add 2 large eggs and mix well. Work in contents of jar until well blended. Chill for 4 hours or overnight.

Preheat oven to 350 degrees F.

Roll into walnut-size balls. Bake on greased cookie sheet for about 10 minutes.

The fact that man knows right from wrong proves his intellectual superiority to other creatures but the fact that he can do wrong proves his moral inferiority to any creature that cannot. — Mark Twain

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custard sauce

Custard Sauce

This recipe can easily be halved.

1 quart whole milk (4 cups)
8 egg yolks, beaten
1 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
Dash nutmeg

Scald milk. Beat egg yolks, sugar, and salt together; temper with hot milk. (Do not mix too fast or the milk will cook the eggs.) Cook over hot water until sugar is melted; cool. Serve over apple pie or cake.

NOTES

To make a fluffy sauce: Add beaten egg whites. If you want fluffy custard to hold up, add 2 packages (2 tablespoons) plain gelatine when cooking eggs and milk.

To make rum-flavored custard: add 1/4 cup dark rum (or any other flavoring).

I think somebody should come up with a way to breed a very large shrimp. That way, you could ride him, then after you camped at night, you could eat him. How about it, science — Jack Handey Deep Thoughts

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chocolate-peppermint ripple ice cream

Chocolate-Peppermint Ripple Ice Cream

2/3 cup semisweet chocolate, chopped
2 tablespoons milk
4 eggs
1/2 cup granulated sugar
2 cups whipping cream
1 1/4 cups plain yogurt
1 teaspoon peppermint oil
Green food coloring (optional)

Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from heat. Put eggs and sugar in a bowl and beat together until thick and light.

In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg mixture. Fold two-thirds of the egg and cream mixture into melted chocolate. Stir peppermint oil and few drops of green food coloring into the remaining mixture.

Place chocolate mixture into a container, cover and place in freezer for about 1 hour.

Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm.

About 30 minutes before serving, transfer ice cream to the refrigerator.

Serves 8.

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