This is not where I keep my mother's collection. You can find them in the Gallery.

This is a curry that makes ordinary ramen noodles come to life.

In a medium sauce pan, sauté the shallots, garlic & ginger then add the remaining ingredients. Bring it to a boil while stirring, simmer for about 5 minutes then remove from heat to cool. Pour the curry into plastic gelatin shot cups with lids and freeze.

When you make ramen, place a frozen curry bomb in the water so it will thaw as the water boils. Continue making the ramen as you normally would. Enjoy!

 4 minced shallots
 1 tablespoon minced garlic
 1 tablespoon minced ginger   
 
 1 teaspoon sugar
 1 teaspoon garlic chili sauce
 1 teaspoon sesame oil
 1/2 teaspoon salt
 1/4 cup milk
 1/4 cup coconut milk
 12 ounces chicken broth
 1/2 cup yellow curry powder
 1 tablespoon Thai red curry paste

A recipe from my mother. It's great to have before going to bed when cold outside. The cloves relax me…

Mix everything together in a large storage jar. (These ingredients will absorb water from the air, so make sure the container has a good seal.) To make tea, add 3 teaspoons to a coffee cup filled with boiling water.

 1 cup orange Tang
 2 cups sugar
 1/2 cup instant tea
 Instant lemonade (enough to make 1/2 quart)
 1 teaspoon ground cinnamon
 1 teaspoon ground cloves   

Double 1 gallon freezer recipe. If you're going to get out the freezer, make a double batch so you can share with friends.

 4 cups whole milk
 8 tablespoons instant coffee granules
 4 cups white sugar
 1 tsp salt
 8 cups heavy cream
 2 cups caramel desert sauce
 Have 6x 1 quart plastic containers on-hand.
 

Whisk together milk, instant coffee granules, sugar and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Pour mixture into a two gallon pitchers, cover & refrigerate at least 2 hours.

Freeze 1/2 of the ice cream mixture. When complete, remove the dasher but leave the ice cream bucket in the brine. Transfer 1 cup of ice cream to a 1 quart plastic container then pour some caramel on top. Repeat until the 1 quart container is full, then gently swirl the caramel into the ice cream using a knife. Cover & place into a freezer. Repeat until 3 containers are filled.

Replace the dasher into the ice cream maker & pour in the remaining ice cream mixture and do it all again.