Thursday, December 20, 2012


Dear Readers:

Continuing my Traditional Foods for the holidays, I am republishing a recipe that I did about two years ago.  I have, however, made some changes to make a richer version of Cup Custard.  Mixtures of milk and eggs thickened by heat have long been part of European cuisine. Custards baked in pastry were very popular in the Middle Ages, and are the origin of the English word 'custard'.

This will be my last recipe post for 2012.  Next week being Christmas, I plan to enjoy being with my family.  I wish all of you a Merry Christmas and a Happy New Year.  My next recipe posting will be January 3, 2013.   
Don't forget to check out the coupon web pages posted this week on my web page to see if there is any that can be used for the  ingredients.
  • For - Click - HERE     
  • For RedPlum - Click HERE 
  • For Coupon - Click HERE
  • For CellFire - Click HERE
  • For SavingStar eGrocery Coupons - Click HERE

For those new to my web, this recipe page can be found by clicking on the words 'Current Recipes' in the upper left hand corner of the page.  To find older recipes, click on the  'Archived Recipes' pages (4).  

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