Old English Potted Cheese

Old English Potted Cheese

I have good news today. See, some of you know I’ve been having some trouble with my joints; typing, while still slow and has to be done just a little at a time is easier and I’m trying to use the voice options on my computer. And cooking has been challenging, but I’m really trying to focus on fun & easy (and lightweight) food. And the best news? I made Old English Potted Cheese and it’s a super easy cheese spread and just to die for.

Old English Potted Cheese

Old English Potted Cheese

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Custard Sauce - Creme Anglaise

Custard Sauce – Creme Anglaise

I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that tastes like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!

Custard Sauce - Creme Anglaise

Custard Sauce – Creme Anglaise

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Aunt Ginny’s English Toffee

Classic English Toffee - add almonds if you'd like. Leave off the chocolate if you want it plain. But why? :)

My Aunt Ginny was famous for her Toffee, a Christmas treat, and I remember “helping” her make it when she visited. Even as a kid I was always hanging out in the kitchen. And when it was something curious like the alchemy involved in candy making, it was magic for me. It still is. 🙂

Aunt Ginny's English Toffee

Aunt Ginny’s English Toffee

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Popovers in a Muffin Tin

Popovers in a Muffin Tin

I love Popovers – with a wonderfully browned exterior, they have a bit of a creamy, almost custard-like interior. There’s something magical about pulling them from the oven, puffed and golden, opening them and watching the steam waft out.`If you think Popovers are fussy or you don’t have the “proper” equipment, ya gotta to try Popovers in a Muffin Tin.

Popovers in a Muffin Tin

Popovers in a Muffin Tin

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