Two weeks ago Luke helped me in making the whipped cream for Tucker's birthday cake. As we were adding the ingredients I mentioned to Luke that this could be his first recipe in his very own cookbook.
He thought a cook book of his own sounded like a great idea. We talked about all the ingredients and how to whip it all up, and like magic it turned into whipped cream.
So last week we finally made him a book. He picked out the paper and we glued it all on.
Then he set right to work writing his very first recipe from memory. I thought he did a great job. So good that I thought I would share it for What to eat Wednesday.
Follow the directions below. Do not leave out step #5- I think that it is the most important of the whole recipe.
Here is the original recipe from my mother in law- I think it tastes best on one of her pies. She is THE PIEMAKER! (and hooray, I get to have one this Thanksgiving!)
1/2 pint heavy whipping cream
2 Tablespoons sugar
1 teaspoon vanilla
Freeze deep bowl & beaters. (don't have to, makes it go faster) the
deeper the bowl the better-more deep than wide.
Beat on high until almost thick- soft peaks. Add sugar & vanilla, mix
just enough to hold shape, don't overbeat, or it will be hard to spread,
flat, and not pretty.