Pizza Casserole

1 can Tomato Soup

1 can Cream of Mushroom

1 can Sliced Mushrooms

1 can Tomato Sauce

1 lb. Ground Beef

1 Onion

1/2 pkg of noodles

Cheese

Brown hamburger with the onion.  Cook the noodles.  Combine all ingredients together and place into a 9x13 glass dish.  Top with cheese and cook at 350 for 30 mins.  (Or you can cook it in the microwave.)

Milk Hot Cholcoate

1/2 pt Heavy Whipping Cream

1/3 cup Sugar

1/3 cup Chocolate Syrup (Ice Cream Topping)

Milk

Whip whipping cream until it is light and fluffy.  Add sugar and chocolate syrup then refrigerate for at least 2 hours.

Heat milk to scalding.  Pour milk into a mug and put a dob of chocolate mousse on the top of the milk.  Serve without Mixing

German Chocolate Pie

Original Recipe Source, Bakers Chocolates

1 pkg. (4 0z) German Chocolate
¼ c. Butter (½ stick)
1 2/3 c. (14 ½ oz.) Evaporated Milk (more than 1 can)
1 ½ c. Sugar
3 Tbsp. Cornstarch
1/8 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 unbaked 10 inch Pie Shell (9” deep makes a very, very full pie)
1 1/3 c. Coconut
½ c. Chopped Pecan

Preheat oven to 375 degrees
1. Melt chocolate with butter over low heat; stir until blended. 

2. Remove from heat then gradually blend in milk and set aside. 

3. In a separate bowl mix sugar, cornstarch, salt then beat in eggs and vanilla. 

4. Gradually blend in chocolate mixture. 

5. Pour into pie shell. 

6. Mix coconut and pecans; sprinkle over filling. 

7. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) 

8. Cool at least 4 hours before serving. Makes 10-12 servings.

Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.

Canned Chicken, Beef, Venison

Remove excess fat.  Place salt or other spices in bottom of jar.  Pack boneless meat in jars leaving ½ - 1 inch head space.  Do not add water.  Wipe of jar rim.  Boil flats then place flats and rings on jar.  Pressure Cook – 15 lbs. pressure – pints for 75 minutes, quarts for 90 minutes.

Stewed Tomatoes

(This recipe is good for anything that you need a tomato base for.  If you want a chunky stewed tomato then you will need to blanch the tomatoes in boiling water for 30-60 seconds.  The skin should then slip off the tomato.  If it doesn’t slip off then peel it off.  Cut the tomatoes in ½ or ¼.  If you want a smooth stewed tomato base then put tomatoes (with skin still on) in a blender and blend until smooth.)

20 lbs. Tomatoes
2 c. Chopped Celery
2 c. Chopped Onion
2 c. Chopped Parsley
2 c. Chopped Green Peppers
4 Cloves of Garlic Chopped
3 Tbsp. Salt
2 Tbsp. Sugar
1 c.Vinegar

Pour ¼ c. of veg. oil into the bottom of a stock pot.  Mix all the above ingredients in stock pot.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Pressure Cook – process at 15 lbs. pressure – pints for 25 minutes, quarts for 40 minutes.

Salsa

4 c. Tomatoes blended
1 Onion
1 Green Pepper
1 whole Green Chili Pepper (opt.)
1 Jalapeno Pepper
1 Tbsp. Garlic Salt
1 Tbsp. Vinegar

Blend tomatoes until you get 4 c. in a blender.  Add remaining ingredients and blend.  For chunkier salsa don’t blend veg. for very long.  Boil 20 min - 1 hour (for thicker salsa boil for longer).  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Pressure cook - 12 ½ pounds pressure for 25 min.

Note: 4 batches made 9 1/2 pints

Dill Pickles - Short Method

30-40 med. Cucumbers
¾ c. Sugar
½ c. Salt
3 Tbsp. mixed Pickling Spice
1 head of Green or Dried Dill
1 quart Vinegar
1 quart Water

Combine sugar, salt, vinegar, and water.  Tie spices in a cheese cloth and add to vinegar mixture.  Bring to boil then simmer 15 minutes.  Pack cucumbers into jars.  Place a head of dill in each jar.  Pour hot vinegar mixture over cucumbers, leaving a ½ inch head space.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Steam or hot water bath - Process – pints 15 minutes.

Grandma's Sweet Relish

12 ripe Large Cucumbers
8 Green Peppers
8 Large Onions
½ c. Salt
5 c. Sugar
4 c. Vinegar
½ Tbsp. Turmeric
½ Tbsp. Mustard Seed
½ Tbsp. Celery Seed

Peel and take out center seeds and grind meat of cucumbers with onions and peppers.  Sprinkle with salt and set over night.  In the morning drain and rinse salt off.  Boil sugar and vinegar together.  Add  turmeric, mustard seed, and celery seed, and ground veg.  Cook until clear 15 minutes.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Steam or hot water bath – pints 15 minutes.

Vegetable Soup

Per quart jar add the first 4 ingredients then layer the following ingredients to the top of the jar leaving 1 ½ inch head space.  Fill with water.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Shake the jar to help dissolve the spices in the bottom of the bottle.  Pressure cook – process at 15 lbs. pressure – quarts for 20 minutes.  

1 Tbsp. Pearl Barley
1 Dash Accent
1 Tbsp. Powdered Bouillon or 2 Bouillon Cubes – crushed – beef or chicken flavored
½ tsp. Salt
Sliced Potatoes (soak in water after slicing to prevent potatoes from going brown)
Slices Carrots
Snapped Green Beans
Sliced Celery
Chopped Onion

Corn

Husk and remove silk from corn.  Wash and cut corn from cob at about 2/3 the depth of the kernel.  Fill jar with corn leaving ½ inch head space.  Add ½ tsp. of salt to jar then fill with water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on jar.  Pressure cook.

Process at 10 pounds pressure – Pints - 55 minutes.
                                                    Quarts – 85 minutes.
Process at 15 pounds pressure – pints and quarts 50 minutes.

Frozen Corn

Husk and remove silk from corn.  Wash and blanch corn in boiling water for 4 minutes. Cut corn from cob at about 2/3 the depth of the kernel.  Place desired amount of corn into freezer plastic bags.  Freeze  immediately. 

Carrots

Wash thoroughly and scrape (peel) carrots.  Carrots may be left whole, sliced or diced.  Pack jars with carrots.  Add ½ tsp. salt and fill jar with hot water.  Wipe off jar rim.  Boil flats and place flats and rings on the jars.  Pressure Cook – Process at 10 pounds pressure – pints25 minutes, quarts 30 minutes.

Process at 15 pounds pressure – pints and quarts 15 minutes.

Beets

Trim tops of beets leaving 1 inch of stem.  Leave stem and top of root to prevent bleeding and loss of color.  Wash thoroughly.  Cover with boiling water and boil 15 – 25 minutes, until skins slip off easily.  Remove skins, stems and roots.  Small beets may be left whole.  Cut medium or large beets into cubes or slices.  Pack beets into jars, leaving ½ inch head space.  Add ½ tsp. salt if desired.  Fill jar with hot water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on bottles. 

Pressure cook - Process at 10 pounds pressure:
          – Pints 30 minutes
          – Quarts 35 minutes

Process at 15 pounds pressure – pints and quarts 20 minutes.

Green Beans

Wash beans thoroughly.  Remove stem and blossom ends.  Snap into 1 inch pieces.  Pack into jars.  Add ½ tsp. salt in jars then fill with hot water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on bottles.  Pressure cook – process at 10 pounds pressure – pints 20 minutes, quarts 25 minutes.  Or – process at 15 pounds pressure – pints and quarts 15 minutes.

Breakfast Rhubarb

4 c. rhubarb cut into pieces
1 c. sugar
1 c. water

Bring to boil. Simmer 10 min.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings onjars.  Process - steam or hot water bath – Pints and quarts – 10 min.

Serve hot with milk or for a treat with ice cream. 

*Optional* Cut up strawberries and add them to the mixture.  (Makes a Strawberry Rhubarb breakfast)

Grape Syrup

Steam juice concord grapes.  Pour juice into pan.  Add ½ - 1 cup of sugar to every cup of juice.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – steam or hot water bath – Pints – 15 min., Quart – 20 min.

Berry Syrup

Wash berries.  Blend in blender until smooth.  Pour into a pan.  Add water to the consistency that you desire for syrup.  Add ½ - 1 cup sugar for every cup of blended berries.  Mix well and bring to boil.  Fill jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – steam or hot water bath – Pints – 15 min., quarts – 15 min. 

Peaches

Wash peaches.  Blanch peaches in boiling water for 30 sec.  Place in cool water.  Skins of peaches should slip right off.  If not then peel the peach.  Cut into slices or halves, discard the pit.  Place peaches in a bowl of 2 c. water and 2 c. lemon juice to prevent fruit from going brown.  Fill the bottle leaving ½ inch head space.  Put in ¼ -1/3 c. sugar.  Fill with water.  Wipe off jar rim.  Boil flats then place flat and rings on jars.  Shake bottle until sugar dissolves.  Process – Steam or hot water bath – pints - 20 min., quarts – 25 min.

Grape Juice

Per quart add:

1 c. concord grapes
1/3 c. sugar

Fill jar with water.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Shake jars until sugar dissolves.  Process – Steam or hot water bath – quarts – 20 min.

Apple Sauce

-Wash, remove blemishes, core and cut apples into ¼ pieces.
-Cook apples until tender.
-Press through food mill or sieve.
-Add approx. ¼ c. lemon juice for every 1-2 quarts of sauce.
-Add 2 c. water for every 5 lbs. of apples.
-Add sugar to taste.  Stir in well.
-Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars. 
-Process – Steam or hot water bath – pints – 15 min., quarts – 20 min.

Apple Pie Filling

4 ½ c. Sugar                        
¼ tsp. Allspice
1 c. Cornstarch                  
1 tsp. Salt
2 tsp.  Cinnamon              
3 Tbsp. Lemon Juice
¼ tsp. Ground Nutmeg  
2-3 drops yellow food coloring (opt.)
¼ tsp. Ground Cloves      
5 ½ - 6 lbs. Apples, Peeled, Cored, and Sliced

In a large saucepan blend the first 7 ingredients.  Stir in 10 c. water.  Cook and stir until thickened.  Add lemon juice and food coloring.  After apples are sliced put them in a bowl of 2 c. water and 2 c. lemon juice to prevent apples from going brown.  Pack apples into quart jars leaving ½ - 1 inch head space.  Fill with hot syrup.  Use spatula or knife to help distribute the syrup.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – Steam or hot water bath - Quarts – 20 minutes.  Yield approx. 6 qts.



Pie – Prepare 2 crust pastry 8 or 9 inch.  Line pie plate with pastry.  Add 1 quart of apple pie filling.  Adjust top crust, cut slits, and seal.  Bake at 400 degrees for 50 min.

Apple Crisp – Empty 1 quart of pie filling into 8x8 dish. 

Mix 2/3 c. Packed Brown Sugar
½ c. Flour
½ c. Rolled Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 c. Softened Butter. 

Sprinkle over pie filling.  Bake at 375 degrees for 30 min.  Top with ice cream.

Apricot Nector

Wash and pit apricots.  Boil until soft.  Push through food strainer. 

5-5 ½  quart of juice
5-6 c. water
2 ¼ c. sugar
½ c. lemon juice

Mix together well.  Fill jars.  Wipe off jar rim.  Boil flats the place flats and ring on jars.  Process – Steam or hot water bath – pint for 20 min., quarts for 25 min.  Yeild approx. – 7 qts.

Apricots

Wash apricots, cut in half and take pit out.  Place in a bowl of 2 c. water and 2 c. lemon juice to prevent fruit from going brown.  Place apricot cut side down in bottle.  Fill to ½ inch head space.  Add ¼ cup sugar to pint bottles, 1/3 – ½ cup sugar to quart bottles.  Fill with water.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Shake jar until sugar dissolves.  Process – steam or hot water bath – Pints 20 min. Quarts – 25 min.

Poppy Seed Chicken

Ingredients:

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 (14.5 ounce) cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 Tablespoon poppy seeds

Additional Ingredients to make it fancy:

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon minced garlic

1 T lemon juice

1/4 teaspoon pepper

Directions:

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. You can boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
*Note: You can layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
 

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
 

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.  

Yogurt Ritz Chicken

Ingredients:

2 C. Crushed Ritz crackers 
2 Tbl. Parmesan Cheese 
1 Tsp. Garlic Salt 
1 Tsp. Season Salt 
8 Boneless Chicken 
1-1 1/2 C. Plain Yogurt 
¼ C. Melted Butter

Directions:

Mix crushed crackers, cheese, garlic salt, season salt into bowl.  Dip chicken into yogurt then into cracker mixture. (Start with 1 cup of yogurt and add more if you need to).  Place into greased pan. Pour melted butter over top if desired (Optional - Butter can make the chicken soggy). Bake 350 degrees for 45 min. 

Nutella Cupcakes

Step 1:
Make 24 of your favorite recipe of chocolate cupcakes and cool them completely.

Step 2:
Hollow out a small circle in the center of each cupcake.  You can use an apple corer or a piping tip to inject things into the cupcake.  Fill a piping bag with one 13 ounce jar of nutella. (This may sound like a lot, but you'll need it to fill all the cupcakes)

Step 3:
Pipe the nutella into each hollowed center of the cupcake.  If your using the piping tip simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.

Step 4:
Prepare the Nutella Buttercream Frosting Recipe below and pipe it on your cupcakes.

Step 5:
Top each frosted cupcake with a piece of chocolate hazelnut candy bar. (Or any other candy you desire)


Ingredients:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds powdered sugar, sifted
6-8 tablespoons heavy cream or milk

Directions:
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in powdered sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes:
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Snickerdoodles

Ingredients:
1 tsp. Baking Soda
3 1/2 cups Flour
3 cups Sugar
1 cup Butter
Vanilla
4 Eggs
Salt
Cinnamon Sugar Mixture

Directions:
Mix all wet ingredients together then add dry ingredients.  Roll into small balls the size of a small golf ball.  Roll in a cinnamon & sugar mixture.  Cook at 400 degrees for 9 minutes on a hot pan and 11 minutes on a cool pan.

Makes about 7 dozens.

Hawaiian Haystacks

Ingredients:
Chicken
Cream of Chicken Soup
Chow Mein Noodles
Rice
Olives
Boiled egg
Coconut
Peanuts
Raisins
Crushed Pineapple
Peas
Bacon Bits
Carrots
Cheese

Directions:
Place each ingredient in individual bowls.  Cut Chicken into pieces.  Diluted the cream of chicken soup half way.  Grate the carrots and cheese.  Start with the rice and build your haystack with the ingredients of your choice.  Top it off with heated cream of chicken soup.

Fajitas

Ingredients:
Chicken
Tortilla
Cheese
Onion
Green Pepper
Red Pepper
Tomato or Salsa
Lettuce
Olives
Sour Cream
Fajita Mix
Oil

Directions:
Place 1 Tbsp of oil into a frying pan on med-high heat.  Cut the chicken into bite size pieces and cook the chicken until they are no longer pink inside.  Remove the chicken from the frying pan and saute the peppers and onion.  After the peppers and onions are soft add the chicken back to the frying pan and sprinkle with the fajita mix.  Warm tortillas and add other toppings as desired.

Guacamole

Ingredients: (Party Amount)

5 avocados
2 green onions
1 lemon
red tabasco to taste
salt & pepper to taste
2 spoonfuls of salsa/pico to taste

or

1 avocado
1/2 lime
salt to taste

Directions:
Mix all ingredients together until creamy and smooth.  Enjoy with chips, on a salad or sandwich!

Crepe's

Ingredients:

4 eggs, beaten
1 1/3 cup of milk
2 tablespoons of butter, melted
1 cup of flour
3-4 tablespoons of sugar (your choice)
1/2 teaspoon of salt
1 teaspoon of vanilla

Directions:

Mix all the ingredients together in a large bowl, until smooth. There have been times where there is small chunks of flour. Sometimes there isn't, but the small chunks aren't noticeable when you cook it. The batter should be pretty runny, not thick like pancake batter.

Then just cook as desired. I use about 1/3 cup per crepe, but you can be the judge of that.

Makes 12-14 Crepes depending on how thick/thin you want them.

Toppings:

Strawberries
Nutella
Whip Cream
Bananas
Chocolate Syrup
Caramel Syrup
Peanut Butter
Pancake Syrup

BoBerry Biscuits

BoBerry Biscuits

• 2 cups flour
• 1 cup nonfat milk
• 1/3 cup sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 ounces dried blueberries (dehydrated)

Glaze
• 1 cup powdered sugar, sifted
• 1/8 cup water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice

Preparation of Bo-Berry Biscuits Recipe:

Directions:
1. One hour before baking take take butter and place in freezer.
2. Preheat oven to 450°F Mix salt, sugar, flour, blueberrys and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
3. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
4. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

Caramel Syrup

Ingredients:
1 Cup ​sugar
1 Cup ​corn Syrup
1 Cup ​cream
½ tsp​ baking soda ( ¼-½ tsp, depending on taste)
2 tsp​ vanilla


Preparation:
Combine sugar, corn syrup, and cream in a large *heavy sauce pan.
Stirring constantly, bring to a boil. Reduce heat to simmer and boil gently 5 minutes.
Remove from heat and allow to cool for approx.. 15 min. Stir in ¼-½ tsp. baking soda and 2 tsp. vanilla.


Notes:
Baking soda is the key to this recipe and adds an interesting flavor. Use this syrup on waffles, pancakes, ice cream and even toast. For added flavor, top your pancakes/waffles and syrup with whipping cream. We also serve our waffles with crushed strawberries.

Something else to try; dice up one or two peeled apples (any kind) and sauté till soft. Spoon over waffles and cover with carmel syrup and whipped cream.

*It’s important to use a large pan. When you add the baking soda, it causes the syrup, when hot, to boil over or bubble up and if the pan is not large enough, it will spill over.

You can also use half & half, buttermilk, or a combination of all three milks in place of just the whipping cream.

To make 1 gallon of syrup:
6 cups each of sugar, corn syrup, and cream, 4 Tablespoons vanilla, 3 tsp. baking soda