Smoothies, Flavored Water, Homemade Juices, Milkshakes, Cocktails and Food Items all Made in a Blender!

Fruits, Vegetables and Herbs infused in Waters can be a great Detox Drink to cleanse the body.

Homemade Smoothies are a great mid - day meal or meal replacement drink.

You can add Protein Powder to any of the Smoothies or Milk Shakes. There are recipes here for

Cocktails, Salad Dressings, BBQ Sauce, Hummus, Pesto, Coffee Drinks and much, much, more.

I've been researching them and here are more than 40 incredible recipes. 

I recently purchased this great individual, high powered Blender called the BlendJet2 and I've added a variety of recipes using this Blender.

It' perfect for Singles, Couples, and Seniors. It's the perfect size for 1 person. It eliminates waste by not making more than you can use. 

BlendJet® 2 Portable Blender - The Next-Gen Blender®https://blendjet.com › products › blendjet-2

Lemon, Kiwi and Strawberry Water: 

1 Lemon, thinly sliced.
1 Kiwi, Peeled and thinly sliced.
6 Strawberries, Hulled and cut in Half.
4 C  Ice Cold Water.

Combine in a Pitcher and refrigerate for at least 3 hours before drinking.

You can also add portions of these ingredients to fill the BlendJet2, add a bit of water or a few Ice Cubes and Blend on 1 Cycle.


Strawberry/Rosemary Water:

3 Sprigs of Fresh Rosemary
15 Strawberries, Halved,
Ice Cold Water
Ice Cubes

In a Large Pitcher:
Rosemary
Strawberries
Top off with Water and Ice Cubes.
Refrigerate for at least 1 hour.

As the water gets down to 1/4 in the Pitcher, refill and refrigerate again.
This can be done up to 3 times.


Drink your Greens:

You'll need a High Powered Blender for this drink.

Add smaller portions of these ingredients to fill the BlendJet2 and add water to the top. Blend for 1-2 Cycles.

2 Stalks of Celery, diced.
1 Small Cucumber, diced.
2 Kale Leaves, chopped.
A Handful of Baby Spinach Leaves, chopped.
A Handful of Fresh Parsley, chopped
1 Lemon, Peeled, Seeded and chopped.
1 Apple, Peeled, Cored and chopped.
1 C Ice Cold Water

Place all ingredients into the Blender.
Blend until smooth.
Strain through a fine Sieve.
Serve over Ice.


Mixed Fruit Smoothie:

These ingredients can be filled to the top of the BlendJet2.  Blend for 1 - 2 Cycles.

1 1/2 C Unsweetened, Pitted Dark Cherries
1 C Unsweetened Almond Milk
1 C Blueberry , Non Fat Greek Yogurt
1/2 C Fresh Blueberries
1 Banana, sliced.

Add all ingredients to a Blender.
Blend until smooth.
Serve over Ice.



Chocolate Banana Milk Shake:

If using the BlendJet2, Add 1 1/2 C of Almond Milk and the remainder of the ingredients and Blend for 1 Cycle.

2 C Almond Milk
1 Banana, sliced
3 TBS Unsweetened Cocoa Powder
2 TBS Honey
1 tsp Vanilla

If you're using a regular Blender, add all ingredients.
Blend until smooth.
Serve over Ice.


Tropical Fruit Milk Shake:

This can be made in the BlendJet2. Blend for 1 Cycle.

1 - 6 oz. Carton of your favorite Sugar Free Tropical Yogurt. (Apricot/Mango, Orange/Mango, Pina Colada, Pineapple)
1 C Almond Milk
1 Banana, sliced
1 C of Diced Fresh Mango

If you're using a regular Blender, add all ingredients.
Blend until smooth.
Serve over Ice.


Peach/Banana or Blueberry/Banana Milk Shake:
1 C of Fresh Blueberries replacing the Peaches.

1/2 C Vanilla Yogurt
1/2 C Almond Milk
1 Banana, sliced
1 C Diced Frozen and Thawed Peaches.
1 tsp Vanilla

If you're using the BlendJet2, use 1/2 C of either of the Fruits and all of the remaining ingredients.

Blend for 1 Cycle.

Place all ingredients in a Blender.
Blend until smooth.
Serve over Ice.

Enjoy!

Peace in the Kitchen!

BLENDJET2   Recipes: Put All Ingredients directly into the Blender unless there are specific instructions listed in the recipe. If Nut Based Milk is listed, you can always use Whole Milk or Milk of Choice)

FROZEN COFFEE WHIP

8 oz. Cold Coffee (I use Starbuck's VIA)

Coffee Creamer to taste.

5  Ice Cubes

Blend for 1 cycle

Top with Whipped Cream

CAPPUCCINO BLAST:

1 C Cold Brew Coffee

1 C Toasted Coconut Almond Milk

1 serving of Vanilla Protein Powder

1 tsp Cinnamon

1 C Ice

BLUEBERRY SMOOTHIE:

1 C Almond Milk

1 TBS Maple Syrup

1/4 tsp Vanilla

1/4 C Oats

1/2 C Blueberries

1/2 Banana

1 TBS Chai Seeds (Optional)

Blend for 2 - 4 cycles

CHOCOLATE PEANUT BUTTER 

1 C Almond Milk

1 TBS Maple Syrup

1/4 C Peanut Butter (Crunchy or Creamy)

1 Banana

1/4 C Cocoa Powder

Blend for 1 cycle 

MIXED BERRY SMOOTHIE:

1 C Almond Milk or Soy Milk

1 TBS Maple Syrup

1 Banana

1 C Frozen Berries

Blend for 2 cycles 

Serve over Ice

MOCHA SMOOTHIE:

1 C Chocolate Milk (Silk Ultra Creamy Chocolate)

1/2 C Vanilla Yogurt

1/2 TBS Maple Syrup

1/2 Banana

2 TBS Instant Coffee (Medaglia D'Oro Espresso) or (Starbuck's VIA)

Blend for 1 cycle

ORANGE JULIUS SMOOTHIE:

1 C Orange Juice

1/2 tsp Vanilla

1/2 C Vanilla Yogurt

1/2 Banana

Blend for 1 cycle

Serve over Ice

STRAWBERRY BANANA SMOOTHIE:

1 C Almond Milk

1 TBS Maple Syrup

1/2 C Oats

3/4 C Frozen Strawberries

1/2 Bananas

Blend for 2 - 4 cycles

PUMPKIN SPICE LATTEE:

1 C Almond Milk

1 TBS Maple Syrup

1/2 tsp Vanilla

1/4 tsp Pumpkin Spice

2 oz Espresso Coffee (Starbuck's VIA) I have a Stove Top Bialetti  Coffee Maker

2 TBS Pumpkin Puree

Fill the Blender with the ingredients.

Add Ice until the liquid floats to the top

Blend for 1 cycle

Top with Whipped Cream and Cinnamon

JAFFA CAKE SMOOTHIE

1 C  Almond Milk

2  heaping TBS Nutella

3 Jaffa Cakes 

Blend for 1 - 2 cycles

CHAI LATTEE:

1 C 

1/3 C Milk (Your Choice)

1 TBS Maple Syrup

1/2 tsp Vanilla

Add all ingredients to the Blender

Add Ice to Float everything to the top

Blend for 1 Cycle

Top with Whipped Cream and Cinnamon

FROZEN LEMON - LIMEADE:

1/2 C Lemonade (I use Sparkling Ice Lemonade and leave it opened in the refrigerator to eliminated the carbonation and then use it) or you can keep pouring it into a glass, several times.

1/2 C Lemon Sorbet

1/4 tsp Lime Zest

Add all ingredients to the Blender

Blend for 1 cycle

Add Ice and Blend for 1 more cycle

PUMPKIN PIE SHAKE:

1 C Milk (Your Choice)

1/2 Banana

1/2 Coconut Yogurt

1/4 C Pumpkin Puree

1 TBS Maple Syrup

1 tsp Pumpkin Pie Spice

Blend for 1 - 2 cycles

COCKTAILS:

BLOODY MARY

1 C Zing Zang Bloody Mary Mix

3 oz Vodka

1/4 C Lemon Juice

1/4 C Chopped Celery

1/2 tsp Worcestershire sauce

1/4 tsp Tabasco Sauce

A pinch of salt

A pinch of Pepper

Blend for 1 cycle

Serve over Ice

FROZEN STRAWBERRY MARGARITA:

2 TBS Tequila

3 TBS Triple Sec or Cointreau 

4 TBS Lime Juice

2 TBS Agave Syrup

1/2 C Frozen Strawberries

Fill to the Top with Ice Cubes

Blend for 2 cycles or until Ice is Crushed

CITRUS RUM PUNCH:

1 1/2 oz of Spiced Rum

1 1/2 oz of Light Rum

1/4 C Orange Juice

1/4 C Grapefruit Juice

1/4 C Pineapple Juice

Juice of 1/2 Lime

Blend for 1 cycle 

Serve over Ice

BAILEY"S COLADA:

3 1/2 oz Bailey's Colada

1/2 C Ice

Pineapple Slices for Garnish

Place Ice in the Blender

Add Bailey's

Blend for 1 cycle

Pour into a Glass 

Garnish with Pineapple Slice 

CRANBERRY MARTINI:

1 C Vodka

1/4 C Malibu Rum

3/4 C Cranberry Juice

Juice of 1 Lime

2 TBS Agave Syrup

Blend for 1 cycle

Serve in a Martini Glass over Ice.

FROZEN MARGARITA:

4 oz Tequila

1/2 C Lime Juice

2 oz Triple Sec

1 TBS Agave Juice

Add to Blender

Add Ice until liquid floats to the top of the Blender

Blend for 1 cycle

BANANA PANCAKES

3 Eggs

1 Banana

1 C Oats (Your Choice)

1/2 C Milk of your choice. (Oat, Almond, Soy, Whole)

1 tsp Baking Soda

1 tsp Vanilla

2 TBS Maple Syrup (I use Sugar Free)

In the Blender:

Eggs (Pulse until smooth)

Add:

Banana (Blend)

Pour into a Bowl

Fold in Oats

Fold in Baking Soda

Fold in Milk

Heat a Griddle or Skillet on Medium Heat  lightly coated with Vegetable Oil.

Add 1/4 C of the Batter.

Brown on both side.

Top with Maple Syrup

Garnish Options:

Granola

Blue Berries

Honey

GUACAMOLE:

Juice of 2 Limes

2 Haas Avocados,  Quartered.

1/4 Onion, chopped

2 TBS chopped Fresh Cilantro

Salt and Pepper to taste

Blend for 3 - 4  cycles, until creamy smooth

SALSA:

1/2 C Canned Diced Tomatoes

1 Lime, Quartered (Peel included)

1/4 C Cilantro 

1/4 Onion (whole)

1/2 Jalapeño...... the entire Jalapeño if you like the heat.

1 Clove Of Garlic

Salt and Pepper to taste. (I start with 1/2 tsp each)

Blend for 2 cycles

PESTO:

1/3 C Olive Oil

JUICE OF 1 LEMON

3 TBS Pine Nuts

2 Cloves of Garlic

1/2 tsp Salt

Pepper to taste

Add all ingredients to the Blender

Blend for 1 cycle

Fill the Blender. with Fresh Basil to the Top.

Pulse as needed.

RANCH DRESSING:

1 C Full Fat Coconut Milk

3/4 C Cashews

1/4 C Lemon Juice

1/4 C Fresh Parsley

2 Cloves of Garlic

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp Onion Powder

1/4 tsp Dried Dill 

Blend for 2 - 3 cycles

BALSAMIC VINEGAR:

3/4 C Olive Oil

1/4 C Balsamic Vinegar

1 TBS Dijon Mustard

1 Clove of Garlic

Salt and Pepper to taste.  (1/4 tsp)

Blend for 1 cycle

FALL SALAD DRESSING:

1/4 C Olive Oil

2 TBS Balsamic Vinegar

2 tsp Dijon Mustard

3 TBS Maple Syrup

1 Clove of Garlic

A Pinch of Salt

A Pinch of Pepper

Blend for 1 cycle

SPRING CITRUS DRESSING:

Juice of 2 Lemons

1/3 C Olive Oil

1 TBS Agave Syrup

1/4 tsp Salt

1/4 tsp Pepper

Blend for 1 cycle

HONEY MUSTARD:

1/4 C Maple Syrup

1/4 C Yellow Mustard

1/4 C Mayonnaise of your choice.

1 TBS Apple Cider Vinegar

1/4 tsp Paprika

Salt and Pepper to taste.

Blend for 1 cycle

HUMMUS:

1/4 C Water

1/2 C Tahini

Juice of 2 Lemons

1 Clove of Garlic

Salt and Pepper to taste

Blend for 1 cycle

Add 1 C of Canned Chickpeas

(after making this for the first time: Smash the Chick Peas well before adding to the Blender)

Blend for 2 - 3 cycles

Transfer to a Bowl. (for additional flavor, Fold in 1/8 tsp. of each, Garlic Powder and Onion Powder.)

Drizzle with Olive Oil.

Sprinkle with Paprika

DO NOT MIX

BBQ SAUCE:

1/2 C Tomato Sauce

2 TBS Tomato Paste

3 TBS Maple Syrup

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 C Chopped Onion

1 Clove of Garlic 

Salt and Pepper to taste (1/4 tsp)

1/4 tsp Paprika

1/8 tsp Cayenne Pepper

Blend for 1 cycle

PEANUT SAUCE  for Egg Rolls and Spring Rolls:

2 TBS Lime Juice

2 TBS Soy Sauce

2 TBS Maple Syrup

2 TBS Water

2 Cloves of Garlic, minced

2 TBS PB2 (Peanut Butter Powder) Available at Grocery Stores.

Blend for 1 Cycle

PUMPKIN BUTTERED BOURBON: 

Homemade Pumpkin Butter:

1 C Canned Pumpkin

1 TBS Maple Syrup

1/4 C Apple Juice

1 TBS Dark Crown Sugar

1/2 TBS Lemon Juice

1/2 tsp Cinnamon

A Pinch of Salt

Blend for 1 Cycle, transfer to a container and refrigerate until ready to use.

CLEAN THE BLENDER AND CONTINUE:

In the Blender:

1 Shot of Bourbon

2 Shots of Apple Cider

1 tsp Simple Syrup (equal parts of Sugar and Water, mixed until completed incorporated.

1/2 oz Lemon Juice

1 - 2 TBS Of the Pumpkin Butter, previously made and refrigerated.

A Dash of Cinnamon 

A Dash of Ginger

Pour into a Rocks Glass.

Add Ice if desired.

CAESAR DRESSING:

1/4 C Full Fat Coconut Milk

1/4 C Olive Oil

1/4 C Hummus

2 TBS Lemon Juice 

1 tap Dijon Mustard

2 tsp Capers

1 Clove of Garlic

Salt and Pepper to taste (1/4 tsp)

Blend for 2 cycles

ZING ZANG LUNCH:

8 oz Zing Zang Bloody Mary Mix

1 C diced cucumber, unpeeled

1/8 C chopped fresh chives

2 diced green onions

1/2 C diced green bell pepper

Begin blending with the Blender horizontally and then turned upright.

A FAVORITE OF MINE!

V-8 DRINK:

1 C V-8 Juice to start

Add:

Vegetables until Juice floats to the top:

Diced Green Bell Pepper

Diced Carrot

Diced Celery

Blend for 1 Cycle

Add additional Juice if needed.

Blend again.

Salt and Pepper to taste.

OPTIONS: Zucchini, Cucumber, Onion, Baby Spinach Leaves.

PREMIER PROTEIN SHAKES:

PEACH SMOOTHIE 

1 C of Peaches and Cream Protein Shake

1 Peach, Peeled, Pitted and cut into chunks.

2 TBS Orange Juice 

Ice until Liquid Floats to the Top

Blend for 1 cycle

BLUEBERRY SMOOTHIE

1 C Blueberries and Cream Protein Shake with Oats

1/2 C Frozen Blueberries

1 C Frozen Banana Slices

1/4 C Almond Butter

Blend 2 cycles

Add additional Protein Shake if needed.

Pulse until smooth.

CHOCOLATE RASPBERRY SMOOTHIE

1/2 C Frozen Raspberries

1/2 C Frozen Strawberries

6 oz. Premier Protein Chocolate Hazelnut Shake

1 TBS Nutella

Blend for 2 cycles.

Add additional Protein Shake if needed.

Pulse until smooth.

Enjoy!

Peace in the Kitchen!

Cucumber Salad

I like Cucumber Salad. We make it just like this but I thought I'd post a link to the recipe.  

 https://laurenslatest.com/grandmas-cucumber-salad/

Enjoy!

Peace in the Kitchen!

Common Household Hacks

Click on the Link to open up these incredible Hacks. I posted this for myself to keep as a reference. 

trendymatter.comThese Common Household Items Have Mind-Blowing Hidden FunctionsMany everyday items have secret functions or double uses. Read on to find out exactly which items you've been using incorrectly.

Pizza on the Stove

 During the Summer Heat you don't want to Heat the Oven to make Pizza? You can make it on the Stove.

We used a  12" Thin Crust from World Market. 

This is a Cast Iron Pan that works well.

This is a Vintage Calphalon "Everyday Pan" that I used. Rub the Pan with Vegetable Oil. Put the Crust on and heat it on High until the Crust is Browned. Reduce the Heat to Medium and Flip the Crust. Top it with your Favorite Ingredients. Cover it and Heat until hot and the Cheese is melted. I wrapped the Lid with a Non Stick Foil so nothing would Stick. It was perfect.

We cut the Pizza Slices with Kitchen Shears. We learned that when we were vacationing in the South of France at our friend's house.

Enjoy!

Peace in the Kitchen!

KēKē and Malibu Rum Cocktail

 Another in my collection of KēKē Lime Cream Liqueur Cocktail recipes.

Here's what you'll need:

1 oz. KēKē Key Lime Pie Liqueur

1 oz. Malibu Rum

1 oz. Pineapple Juice

Shake over Ice in a Cocktail Shaker.

Strain into a Glass and Top Off with Club Soda.

Stir well.

Add Ice.

Enjoy!

Peace in the Kitchen!

KēKē and Orange Vodka Cooler and an Orange Vodka Cocktail with Ginger Ale.

 Another favorite KēKē Lime Cream Liqueur Cocktail.

There's another recipe at the end for an Orange flavored Vodka Cocktail.

Here's what you'll need: 

2 oz. KēKē Key Lime Pie Cream Liquor

2 oz. Orange Vodka

2 oz. Lemonade

Shake over Ice in a Cocktail Shaker.

Strain into a Glass and add Ice.

Orange Vodka Cocktail

Here's what you'll need:

2 oz. Orange Flavored Vodka

2 oz. Pineapple Juice

2 oz. Ginger Ale

Add Vodka and Pineapple Juice to a Cocktail Shaker with Ice.

Shake and Strain into a Glass.

Add Some Ice.

Top off with 2 oz. Ginger Ale.

Enjoy!

Peace in the Kitchen!

Scone Butter

 I have a Recipe for Scones that I'll re post at the end of this recipe for Scone Butter. I also make my own Clotted Cream for Scones. 

Scone Butter:

Here's what you'll need:

1/2 C Unsalted Sweet Cream Butter at Room Temperature.

1 TBS Honey

1/2 tsp Cinnamon

1 tsp Vanilla

Grated Lemon Peel from 1 Lemon

Add all ingredients to a Small Mixing Bowl and combine well with a Hand Mixer until Creamy Smooth.

Cover and Refrigerate for 1 Hour.

Transfer to a Small Canning Jar.

Refrigerate any unused Butter.

Scones, A Best of the Best Recipe plus Homemade Clotted Cream and Clotted Cream Fudge

When I write a recipe that's referred to as The Best of the Best, it's because I've researched many recipes, found something in all of them and adapted them to become what I consider the Best. For example, my Original Sangria, Bread Pudding,  Original Salsa, Banana Pudding, and the list goes on. This is just another adaptation of a recipe from Ina Garten that Anne customized and perfected using Ina's base recipe for the dough. After testing many Scone Recipes, these have become A Best of the Best!
One other recommendation would be Dried Cranberries and the Zest of 1 Orange, to make for Christmas. With the Basic Dough Recipe you can be creative by adding your favorite ingredients to the Dough. (Any Dried Fruit, Any Roughly Chopped Nuts and the Zest of any Citrus Fruit.) The combinations are endless. Here are some suggestions:

Apricots/Almonds
Cranberries/Pistachios
Blueberries/Almonds/Lime Zest
Cherries/Pecans
Apricots/Grapefruit Zest


In this adaptation, the Dough was divided in half with one half  using (3/4 C Dried Cherries + 3/4 C roughly chopped Walnuts.)
The other half was (1 C Dried Blueberries and Zest of 1 Lemon.)
Mix the Dried Fruit and Nuts with 1 TBS of Flour.  Do the same with the Dried Fruit and Zest. Toss them together in small bowls.

Blueberry/Lemon

You can serve them with Fruit Jam and Clotted Cream. I've included my recipe for Homemade Clotted Cream and I decided to add my recipe for Clotted Cream Fudge, just incase you'd like to make that too. Make ahead and keep refrigerated until served with the Scones.

Here's what you'll need:
Preheat the Oven to 400 degrees.
Cookie Sheet Pans lined with Parchment Paper.
1 - 4" Plain or Fluted Biscuit Cutter.

4 C + TBS Flour, additional for the Dried Fruit and Nuts.
2 TBS Granulated + additional for Sprinkling .
2 TBS Baking Powder
2 tsp Salt
3 Sticks of Butter (24 TBS), Cold and Diced into small cubes.
5 Extra Large Eggs (make sure they're Extra Large) , Divided.
1 C Heavy Cream
2 TBS Whole Milk

1 of the Eggs is mixed in a small bowl with the 2 TBS of Milk for an Egg Wash.


In a Stand Mixer with a Paddle Attachment:
Flour
Sugar
Baking Powder
Salt
Mix just until combined.

On Low Speed:
Gradually add pieces of Butter until it's combined and resembles a Pea Sized Mixture.
In a Small Mixing Bowl:
Eggs
Heavy Cream
Whisk well.
Immediately add this to the Flour in the Stand Mixture just until well combined.
At this point you would divide the Dough in half and place each half in a medium mixing bowl.
Fold in the Dried Fruit and Nuts into Half of the Dough with a Silicone Spatula.
Fold in the Blueberries and Zest into the other Half.
The Dough may be sticky and that's OK.

Work the two halves of Dough separately on a well-floured work surface.
Roll the Dough 3/4" thick. This is an important step.
You should see some pieces of Butter in the Dough.
Cut the Dough with the Biscuit Cutter and then cut them in half, diagonally, creating triangles.

Brush the tops with the Egg Wash.
Sprinkle with additional Granulated Sugar.
Place them 2" apart on the Sheet Pan.
Bake for 20 - 25 minutes. Anne's were baked for exactly 20 minutes. The outside will be crisp and the inside completely baked.
You can test the center with a toothpick until it comes out clean.

Remove the Pan to a rack to cool completely.

Serve with Fruit Preserves (I only use Bonne Maman Fruit Preserves) and  Homemade Clotted Cream.

Enjoy!
Peace in the Kitchen!



I've been to England several times and I've recently become interested in Clotted Cream. It's served in the afternoon for the traditional Cream Tea which consists of a Pot of Tea, Fruit Scones, (usually made with dark and golden raisins), a pot of Clotted Cream and a pot of Strawberry Jam.

Clotted Cream is referred to as a scalded, clouted Devonshire or Cornish Cream. It's a thick or "clotted" cream made by indirectly heating full cream cow's milk using steam or a water bath, or heating it overnight in an oven on a very low temperature, then leaving it in shallow pans to slowly cool.
During this process, the cream content rises to the surface and forms clots or clouts. It has become an essential part of a Cream Tea.

On a recent trip to England, my wife and I enjoyed afternoon Cream Tea at various Tea Shops in London and Windsor. I had it for the first time at the outdoor Cafe of Kensington Palace in London while my wife was walking through the gardens. I was quite impressed with the entire concept of a Cream Tea. We discovered Limes Bakery in Windsor and it became our favorite Tea Room. The best Scones and Jam and Clotted Cream. We went everyday for Cream Tea.

This was my first taste of Clotted Cream at Kensington Palace in  London.

Kensington Palace, London, England

Limes Bakery in Windsor

Limes Bakery across from Windsor Castle.

This is Lime's Tea Room in Windsor it was our favorite Cream Tea.

Limes Bakery Fruit Scones with Clotted Cream and Strawberry Jam.
Ridiculously Good!

Clotted Cream:

I prefer Promised Land Heavy Cream.

This is absolutely delicious.

Homemade Clotted Cream:

Preheat the oven to 180 degrees.
1- 9" X 13" glass baking dish.
2 - pints (1 quart) of Heavy Cream


Pour the Heavy Cream into the 9" X 13" pan. It should be about 1" deep. Mine was perfect.

Place in the oven and allow to heat overnight. At least 10 - 12 hours. My oven turned itself off at 12 hours, I started it at 7pm.
It should reduce by about 40% and become a golden color on the top.
It was perfect!

Remove from the oven after 12 hours and allow to cool on a rack for about 15 - 20 minutes.
Cover with plastic wrap and refrigerate until completely cooled. I think we chilled it for 4 - 5 hours.

It will become thick and buttery.
Use a large spoon and scoop it gently, (keeping the top clots of cream together) into small glass canning jars. The liquid left behind can be discarded.
Cover and keep refrigerated.

Serve on Homemade Raisin Scones with Strawberry Preserves and a Pot of Tea.



Clotted Cream Fudge

1 - 9" X 9" pan.
Line it with Parchment Paper. Cut 2 pieces and place them overlapping in the pan. Allow enough of an edge to be able to lift the fudge out of the pan when it's finished.

1 1/4 C  of Granulated Sugar
1 C of Homemade Clotted Cream
1/2 C of Lyle's Golden Syrup
1/2 tsp Vanilla

This is not a complicated process but it takes time. You'll need a heavy bottom saucepan.

Pour all of the ingredients in the pan.
Heat on low or medium low and gently stir until the sugar is completely dissolved. Stir constantly.
Allow it to get to a soft boil for about 10 minutes, stirring constantly.
Check the temperature with a candy thermometer (240 degrees).
After it reaches that, remove from the heat and continue stirring for up to ten minutes.
It will begin to thicken and will take on a matte finish. The shine will go away.

Continue stirring until thick and almost difficult to stir.
Pour it into the pan and spread evenly with an offset spatula.
Allow to sit at room temperature for at least 2 minutes.

Refrigerate until completely cooled.

If you like your fudge thick, you can pull the top sheet of paper to the opposite side until the fudge creates a second layer.

Pull it out of the pan by lifting the paper.
Unwrap it.
Use a Chef's Knife and cut into strips and then into squares.

Serve individual pieces and refrigerate and remaining in an air tight container.

NOTE:
If you'd like to give it as a gift, you can melt some dark chocolate and drizzle the Fudge before cutting it.
Wrap the individual pieces in waxed paper or parchment paper and put them in decorative cellophane gift bags.

Enjoy!
Peace in the Kitchen!