Condiments & Ingredients

Whipped Cream

Whipped Cream


  • 1 cup whipping cream
  • 2 tablespoons sugar*
  • 1 teaspoon vanilla extract


  1. Mix all ingredients together.
  2. With mixer at medium speed, beat well-chilled cream just until soft peaks form. (Overbeating causes cream to curdle and turn to butter.) On hot days, chill bowl and beaters. Cream doubles in volume when beaten.

  • This recipe is for a less sweet version than is typical. You should increase the sugar if you prefer regular whipped cream.

Basil Pesto

Basil Pesto


2 cups fresh basil leaves, packed
2 oz fresh Parmesan cheese, grated
1/2 cup extra virgin olive oil
2 oz pine nuts
3 medium garlic cloves, minced (approx 1½ teaspoons)
1 teaspoon salt
1 teaspoon black pepper


Place all ingredients in a food processor and blend until smooth.

Yield: 1 cup.


Adapted from the following recipes: (1) and (2)

Quickie Cheese Sauce

Our boys are veggie-haters. In a desperate attempt to feed them broccoli, Alex threw together some cheese sauce tonight. It didn’t work so well with the boys but I loved it!

Alex's Quickie Cheese Sauce

Ingredients Per Serving:

1/4 cup shredded cheese
1/4 cup milk
1 T butter
1 T flour
salt and pepper to taste


Put it all in a sauce pan over medium high heat and stir continuously “for a few minutes until it looks like cheese sauce.”

This makes a generous single serving.

Lemon Butter

This lemon butter is fantastic with steamed artichokes and Alaskan king crab legs. I’m sure there are many other good uses. ~K

Lemon Butter

  • Servings: 2
  • Difficulty: easy
  • Print


1 stick (½ cup) of butter
2 tablespoons lemon juice
1 teaspoon salt
2 dashes cayenne (optional)
1 tablespoon chopped parsley (optional)


Slice butter and put into 1 cup measuring glass. Add remaining ingredients. Microwave in 15-second intervals until butter is just melted.

Stir and pour into small dipping bowls. Serves two.


Original recipe from The Good Housekeeping Cookbook (Copyright 1973!).