Ping Kate

Right! Make a couple of largish batchesh, and share! ;-]

Beverly

I have two contenders at the moment, I'll give

Sshhure, make fun o' a tipshy ol' widder, now will ya'?

Beevlry ;-)

I'll get right on that soon as I finish the green velvet Nationals vest DGD needs for the PDX Highland games this weekend. I put that project aside to finish up sewing my outfits for the trip, and had a major bang-my-head-on-the-desk moment this morning, when I remembered it was *not* done. Close, but still has a couple of hours of work. I was at the car dealership when somehthing caused it to jump the the front of my mind.

Beverly

Abshotuutly, and I plan on trying every shingle one I can find.

Beverly, who may even attempt a non-alcoholic one, so it can be served to the kiddies.

'Tis indeed!

is that what we call lemon curd?

Nah, just pit them first, then run through a food mill.

Wow, I'm going to be busy...and tipsy. ;-)

Thanks again,

Beverly

I just make half size servings for the boys. The syllabub is that rich that they barely manage that, also my recipe has no brandy in it.

lizzy

I've always just let James eat the alcoholic pud! There's little enough in each portion that I never bothered, and if he sleeps better afterwards... ;)

My MIL's trifles can have that effect - she never had the heart to tell her own mother who had signed the pledge in her youth. The boys are allowed to try anything when it comes to what is on the table and I then apply moderation, if necessary.

Lizzy

Very sensible - and, oddly, just what my mum did with me and the siblings! :D

When you get the non-alcoholic recipe perfected, Beverly, please post it. There are some of us, who are on different meds that don't allow any alcohol at all, and I, for one, would love to try it. Thanks. Emily

My mother, who remained her British citizen despite living in the U.S. from the time she was 18 til she died at 96, wasn't much of a cook, but she did make fabulous Lemon Curd. This was *her* mother's recipe:

6 eggs plus 2 egg yolks, beaten 2 cups sugar 1 cup butter 3/4 cup freshly squeezed lemon juice 1/4 cup freshly grated lemon rind

Combine all ingredients in the top of a double boiler. Cook over low heat, stirring frequently, 25 minutes or until thick. Remove from heat; let cool. Store tightly covered in refrigerator. Makes about 4 cups.

Doreen in Alabama