Homemade Crème Fraîche and Information

2 c heavy cream

2 Tbsp buttermilk

Crème Fraîche versus Sour Cream: You might be tempted to ask the question as to why use Crème Fraîche over sour cream. First of all, Crème Fraîche is higher priced than sour cream, sometimes costing as much as 8 – 10 bucks for a small container. So, why is it more expensive? Well, Crème Fraîche has a fat content of up to 45%, and therefore has a velvety texture on the tongue, and a richer flavor. On the other hand, sour cream only has a fat content of 20%. Sour cream is made by adding lactic acid cultures to cream; while Crème Fraîche is made by adding a starter culture. The difference in production gives sour cream a characteristic sour taste, and Crème Fraîche a mellow taste. In addition, because of the high fat content of Crème Fraîche, it maintains its structure when exposed to high heat (it will not curdle like sour cream), so it is an excellent option for use in sauces and soups. Crème Fraîche works well, when you need a delicate flavor, and one that will not overpower the dish. I use it in desserts, when I do not wish to use whipped cream, and it is wonderful when drizzled over some freshly-sliced fruit. Because of its sharpness, sour cream can be used to mellow a really spicy dish, so it works well with zesty American foods, and even Mexican.

Add the cream, and the buttermilk to a container, and mix. Let sit loosely covered on your countertop for about 12 hours.

Chef’s Tip: You can taste it at any time you wish, and stop the process by sealing it and placing it in the fridge. If you wish the recipe to resemble Mexican Crema, then stop the process at about 6 – 7 hours. Perfect for drizzling over tacos. If you want it to get thicker with more of a tang to it, then let it sit long than 12 hours. The secret is to taste, and then stop when you like what you taste.

If you have a cool kitchen, the process might take longer… up to 24 hours or more.

How to Make the Perfect Hard Boiled Egg

Step 1.

Place eggs in a saucepan and fill with cold water. Water should just cover the eggs.

Step 2.

Bring the water to a boil on medium-high heat.

Step 3.

Turn the burner off and place a lid on the saucepan.

Step 4.

Set the timer for 13 minutes.

Step 5.

When the timer goes off, use a slotted spoon to remove the eggs from the hot water. Place them into a bowl of ice water. The ice water will stop the cooking process.

Step 6.

Allow them to cool and remain in the ice water for approximately 15 minutes.

Step 7.

Once the eggs are cool, start the peeling process by gently rolling the egg to break up the shell.

Step 8.

Once the shell is slightly crushed, start peeling.

Step 9.

When the entire egg is peeled, dip it in a small bowl of water or place it under running water to get rid of any excess shells.

Step 10.

The perfectly boiled egg with a nice and yellow yolk is ready to be used.

Tips to Hard Boiling Eggs

Do not overcrowd the pan with eggs. The number of eggs you can boil at once depends on your pot size. The eggs should be in a single layer and not tightly packed into the pot.

Using older eggs peel much easier than fresher eggs.

It's easier to begin peeling an egg at the larger part, rather than the smaller part, of the egg.

Make sure to place the eggs in an ice bath right away to stop the cooking process. This will also help the membrane to separate from the egg to make peeling easier.

Don't let the eggs sit around unpeeled. The longer they sit the harder they will be to peel.

Hard boiled eggs last about 5 days stored in the refrigerator.

Your Perfect Yolk

There are different opinions on how long to boil and egg. Some like their yolk on the softer side, while other's like it well done. We tested different times in the Test Kitchen and are sharing our results. Hopefully, it will help you determine what's the correct length of time to boil an egg for your perfect yolk.

Two Minutes: Whites are set and the yolk is very soft. If served warm, the yolk is runny.

Four Minutes: Whites are set. The yolk is very soft but not runny.

Six Minutes: The yolk is creamy but has set up.

Eight Minutes: Yolks are creamy and a medium firmness.

Ten Minutes: The yolks are firm and less creamy.

Twelve Minutes: The yolks have firmed up even more and are not creamy.

Fourteen Minutes: The yolks are extra firm and the green ring typically forms around the yolk.

Crème Fraîche

Many recipes call for crème fraîche, a thick, tangy French cream similar to sour cream, but smoother and richer. It's body and thickness comes from natural bacteria in unpasteurized cream. But since this is an unpasteurized process, we have to improvise here in the States by using the natural fermenting agents in buttermilk. This recipe comes from Cuisine at Home Magazine, and is mellower than other recipes I've used. Really nice, and super simple.

1 cup heavy cream

¼ cup buttermilk

1 tablespoon lemon juice

Mix together, cover and let sit at room temperature 6 to 8 hours, and then refrigerate.

Crème Fraîche is great for cooking, because of its rich flavor and stability -- it doesn't break down when heated, like sour cream.

Taffy Apples

I've had this recipe for a hundred years . . . well, a long time anyway.

1  can  Eagle brand condensed milk
1/2  cup  sugar
1/2  cup  light Karo syrup
1/3  cup  brown sugar
1  Tbs  butter or margarine
1-1/2  tsp  vanilla
Red Delicious or Honey Crisp apples
Popsicle sticks
Chopped peanuts, or nuts of your choice

Combine the first four ingredients in a saucepan. Heat over medium heat until it reaches 234 degrees on candy thermometer. Remove from heat and add butter and vanilla.

Insert a popsicle stick into the bottom of each washed apple. Dip apple into caramel mixture, and then into chopped nuts. Cool on a sheet of waxed paper.

Perfect Hard Boiled Eggs

First off, use older eggs for hard boiling. Trying to remove the shells from fresh eggs is really tough.

Bring eggs to room temperature, 30 minutes before heating. Place in a deep saucepan, in a single layer. Add enough water to cover the tops by 1-inch. Set the pan over the heat and bring it just to the point of boiling. Immediately remove from the heat and cover with a lid. Set the timer for 14 - 15 minutes, depending on the size of eggs being used. Pour off the water and immediately plunge the eggs into ice water for 4 minutes.

When removing the shells, crack the shell at the large end of egg. There is an air pocket there that will help when removing the shells. Be sure you get under that membrane when removing the shell.

Hand and Body Cream

This is a fabulous remedy for dry winter skin. DO NOT use products from the 99¢ Store. Those products are made in China and can contain mercury. Only use products made in the U.S.A. Makes great gifts.


1  jar  vitamin E cream, (not lotion)
1  bottle  baby lotion
1  jar  petroleum jelly (Vaseline)

Use the amount of Vitamin E cream as your guide to measurements. Use this same amount of baby lotion, and only half that amount of petroleum jelly.

Combine all in a mixing bowl; beat with your electric mixer, on high, for about 2 minutes.
Put the finished cream back into any emptied jar, or other plastic container.

How to Make Perfect Hard Boiled Eggs

Best to use eggs nearing, or even after their expiration date. Fresh eggs are nearly impossible to peel.


The night before the eggs are to be cooked (approximately 12 hours), you can place them in an appropriate sized tray or pan, on their sides, to center the yolks, if you desire, or just leave them sit on the counter. Just be sure your eggs are room temperature before cooking. (Many other countries, including Australia, never refrigerate raw eggs, so don’t let this worry you.) The temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about one minute less cooking time than eggs taken directly from the refrigerator.

Place eggs in a single layer in a pan; cover with cold water one inch over the tops of eggs. Bring to a boil; remove from heat; cover tightly with a lid and allow to remain in the water approximately 13 to15 minutes (depending on size of eggs, and if they are at room temperature or not). If boiled or cooked too long, the protein toughens or becomes rubbery, and a greenish or purplish ring forms around the yolk.

Then place under running, cold water to cool quickly. This way of cooking does not toughen the whites as boiling does. This also helps prevent discoloration of the yolk and will assist in  the peeling process, as the cold water creates steam between the egg white and the shell, making the shell easier to remove.

Refrigeration is necessary for hard boiled eggs if they are not being consumed within a few hours. Hard-cooked eggs (in the shell) can be refrigerated for up to one week.

How to Peel Hard-Cooked Eggs Easily

First of all, fresh eggs are hard to peel. The fresher the eggs, the more the membranes cling tenaciously to the shells. So try to use eggs nearing their expiration date for easier peeling and nicer looking eggs.

Place the eggs in the pan they were cooked in and add cold water. Crack the eggs under water. This seems to help loosen the membrane under the shell. Start peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You absolutely must get a hold of the membrane under the shell when you remove the shell.

Miracle Grease For Baking Pans

That's what professional cake baker, Jessica Lea of Chattanooga, calls this combination of flour, oil, and Crisco she uses to spread into baking pans before adding the cake batter. Every cake slides perfectly out of the pan, not even having to run a knife around the edges.


1  cup  flour
1  cup  vegetable oil
1  cup  solid vegetable shortening (Crisco)

Blend the flour, oil, and shortening in a mixing bowl. Store in the Crisco container. Use a paper towel (or pastry brush) to apply it to the bottom and sides of the cake pans.

Keep it in the refrigerator. It can be set out to come to room temp for awhile before using.