Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
he yeast.
Keep the mead at room temperature until it
Bring 1 gallon of water to boil, then reduce heat to approximately 160 degrees. Once heat is reduced slowly stir in honey and let cook for 10 minutes.
Remove honey/water mixture from heat and let cool, add in lemons, oranges, and spices (in a cheesecloth bag). Store in a sealed container overnight in refrigerator.
Put mixture in a 5 gallon cooler and add cold water to fill remaining space, stir well.
Serve over ice.
Preheat oven to 375 degrees.
Mix dry ingredients, and then add Honey Mead.
Pour into a greased (preferably with butter) loaf pan.
Pour melted butter over dough.
Bake 1 hour, remove from pan and cool.
ith the lemon juice and mead. As soon as the mixture
hen drain.
Pour on 1 gallon of boiling water; let stand
nough for us.
Heat 1/2 gallon of water or stock
iquid into clean containers about 1 quart in size. Add 5
eed: Stock pot, stirring spoon, 1 gallon glass jug, rubber stopper with
nd then place in your 1 gallon pitcher.
While water is
Empty the sugar and lemonade mix into the bottom of a 1 gallon pitcher. Tie the tea bags together and place into the pitcher. Pour the boiling water on top. Remove the tea bags once the tea is cool, and refrigerate the tea. Enjoy!
Fill one 1/2-gallon-size resealable plastic bag with 1 package cotton candy, 1 cup milk, and 2 teaspoons vanilla extract; seal bag.
Fill one 1-gallon-size resealable plastic bag with 3 cups ice and 3 tablespoons rock salt. Place the sealed bag with cotton candy mixture into the filled 1-gallon bag. Seal the 1-gallon bag; shake until a firm ice cream forms, about 20 minutes. Repeat with remaining ingredients and bags.
oasters. 5 for Booyah and 1 for rice. Each Nesco serves
ukes to a gallon of water.
Add 1 pint salt (kosher
1ST DAY: Dissolve salt in 1 gallon boiling water.
Pour over
hops:
In a gallon container, add 1 quart warm water. Add
he mixture into a 5-gallon food-grade bucket, large cooler
Stir canning salt into 1 gallon water in a large container
inutes, remove from heat. Add 1 gallon cold water to the brine