Thursday, February 10, 2011



I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass

Once you use the homemade soup, mayonnaise and sweetened condensed milk you won’t want to use the store bought ones.


Forget the canned stuff, this is a LOT better and yet easy to make, too! This sauce can be used as a substitute for CONDENSED Cream of Mushroom Soup I always make mine from scratch , I like having control over thickness, type of mushrooms and knowing what is in it.


5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half


In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.



1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn


In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week


Of course you can purchase sweetened condensed milk in a can at the supermarket, but why not make it yourself! With a few simple ingredients you already have at home, you can whip up this recipe for homemade sweetened condensed milk. This is an easy recipe for homemade sweetened condensed milk. It will work in recipes the same as purchased sweetened condensed milk. A few simple ingredients will help you make fresh sweetened condensed milk right in your own kitchen. This recipe is quick, simple and economical.

Place the following ingredients into a blender in this order:

2/3 c. sugar
3 Tbsp. melted butter or margarine
1/3 c. boiling water
1 cup dry milk


Cover and blend until smooth. The mixture will thicken as it blends. It will become even thicker as it cools.
Pour into a container and cool completely before using. This recipe yields one can of commercial size sweetened condensed milk.


If you're using frozen berries, cook them with the sugar and add water only if they're not juicy enough. The fruit mixture should be very soupy.


4 cups mixed fresh blueberries, blackberries, raspberries
2 cups sugar, divided
1/4 cup water
½ cup (1 stick) butter, melted
1 cup self-rising flour
¼ teaspoon salt
3/4 cup 2 percent reduced-fat milk


Preheat oven to 350F.

Combine berries, 1 cup of sugar and water in a medium saucepan. Cook over medium heat until sugar dissolves and berries release their juices. Remove from heat.

Pour melted butter into 8 (6-ounce) ramekins or a 2-quart baking dish.

Combine remaining sugar, flour and salt in a medium bowl. Stir in milk until well combined. Do not overbeat. Pour over butter. Do not stir. Spoon berries and juice over batter. Do not stir.

Bake 15 to 20 minutes for ramekins or 35 minutes for baking dish, until crust rises to the top and browns.


BumbleBeeLane said...

I always need the sweetened condensed milk and normally don't have it for the recipe.This will save a trip to the store.Warm Blessings!~Amy

Linda ★ Parker's General said...

Mmmmmmm, cream of mushroom soup is so darned good. We both love it. It would make great gravy, too!
I've made the sweetened condensed before and it is very good.
I use that mayonnaise to make tartar sauce.
Thanks, Susan, for sharing all these recipes this week!

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Deb Riddell said...

Who knew you could make sweetened condensed milk? Certainly not me! Thanks Sue, wonderful as always. Deb

Sandi @ The Primitive Skate said...

I certainly did not know you could make sweetened condensed milk...And I'm with Amy on always needing it for a recipe and do not have it on hand.
Thanks for sharing...

Jonthy said...

Wow, the cream of mushroom soup sounds great and easy to make. And, as you say, you can control what is in it. You always make me hungry for your featured foods.