Homemade Mayonnaise
Ingredients
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Instructions
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon
lemon juice in a small bowl until very thick and pale
yellow. (Note: If using electric mixer, beat at medium
speed.) Add about 1/4 cup oil, drop by drop, beating
vigorously all the while. Beat in 1 teaspoon each lemon
juice and hot water. Add another 1/4 cup oil, a few drops at
a time, beating vigorously all the while. Beat in another
teaspoon each lemon juice and water. Add 1/2 cup oil in a
very fine steady stream, beating constantly, then mix in
remaining lemon juice and water; slowly beat in remaining
oil. If you like, thin mayonnaise with a little additional
hot water. Cover and refrigerate until needed. Do not keep
longer than 1 week. Yield: 1-1/2 cups
Miracle Whip
type dressing/spread
4
egg yolks
1 teaspoon Salt
2 teaspoon dry mustard
6 Tablespoons Vinegar
3 Cups Canola Oil
Mix well in a blender
3 Tablespoons Flour or Cornstarch
1 Cup Boiling water
2 T. granulated sugar
1/4 C. white vinegar
1 T. salt
(Combine in a
saucepan and cook to a smooth paste. Add this hot
mixture to the mayonnaise and blend well). Store
in Fridge.
Bisquick
16 c
all-purpose flour
8
Tablespoons baking powder
2
Tablespoons salt
4 cups
shortening
Blend all
ingredients well with a pastry blender (like
very coarse meal). Use as you would regular
bisquick.
Chips
Ahoy! Chocolate Chip Cookies
4 cup
All-Purpose Flour
1 tsp Baking
soda
2 tsp Salt
1 cup Light
Brown Sugar
1 cup
Granulated Sugar
1 1/2 cup
Crisco
1 1/2 tsp
Vanilla Extract
1 large Egg
White
2 tbsp Hot
Water
12 oz Mini
Semi-Sweet Chocolate Chips
Blend all ingredients in a kitchen-aid mixer.
Roll into 2" balls---(walnut sized), and press
down flat. Bake at 325° F for 12-15
minutes.
Hershey's Syrup
1/2 Cup
Hershey's Cocoa
1
Cup Sugar
1
Cup water
1/2 teaspoon
salt
1
teaspoon Vanilla
Combine first 4 ingredients in a saucepan
over medium heat. Boil for just one minute.
Remove from heat, cool, then add the
vanilla.
Store in
a tightly sealed jar in fridge.
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