Monday, March 5, 2018

Friday, January 5, 2018

Tuesday, November 28, 2017

Bird to the Last Drop (Turkey/chicken Soup)

This soup is really good, but you don't have to do the whole carcass part, I just started with 2 quarts (8 cups) broth and then added the vegetables. I didn't add the rice until it was 20 minutes before we were eating the soup. I also separately cooked egg noodles and added them to each individual bowl.

Recipe by Alton Brown

Sunday, October 15, 2017

Cream Puffs

Alex made these and they're delicious! The recipe if from Martha Stewart.



Monday, September 25, 2017

Snowball cookies or Russian Tea Cakes


cup butter, softened
cup powdered sugar
teaspoon vanilla
2 1/4
cups flour
cup finely chopped nuts
teaspoon salt
Powdered sugar


  • 1
    Heat oven to 400ºF. 
  • 2
    Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
  • 3
    Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • 4
    Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • 5
    Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Thursday, September 14, 2017


Butterscotch Sauce
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup heavy cream
1/4 tsp salt
1 tsp vanilla

Whisk everything but the vanilla in a small pot set over medium heat. Bring to a gentle boil and simmer for about 5 minutes, whisking occasionally. Remove from heat and add the vanilla. Cool completely before using in your butter beer recipe.

vanilla ice cream
butterscotch sauce (above)
ginger ale

For each serving, put a scoop of vanilla ice cream into a tall glass and drizzle with a tablespoon or two of butterscotch sauce. Store with a spoon to soften ice cream and blend in the butterscotch sauce. Pour ginger ale over the top and stir.