61 quart recipes

A faux quark spread made by blending yogurt and sour cream with sugar, vanilla, cinnamon, and nutmeg. Tangy German-style breakfast cream stand-in for fruit, toast, or pancakes in five minutes.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

Make your own yogurt with this simple recipe that will have your family begging for the secret!

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.

Snails Menetrel are classic French escargots packed into shells with a garlic, parsley, shallot, and anchovy butter, sprinkled with breadcrumbs, and baked until bubbling. A traditional French bistro appetizer.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Freezer-prep hamburgers: portion, bundle, and freeze quarter-pound patties with their buns for grab-and-grill weeknight dinners. Cook straight from frozen on the grill or in a skillet. No thawing required.

A family favorite, try this simple recipe that makes a delicious apple butter that tastes amazing on toast!

"Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert!

"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."

Homemade eggnog made from scratch with bourbon, rum, and folded egg whites for a light, frothy pour. A boozy holiday classic served ice-cold with fresh nutmeg grated over every cup.

Had some fresh bell peppers, mushrooms, pizza sauce, scallions, and whole wheat tortilla, made up this Mexican Pizza for breakfast. Instead of mozzarella or Mexican cheese, I used Swiss cheese. The pizza came out super tasty and quite filling, and I also topped a pan-fried egg. Yum!

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

For 5 or 6 quart crockery cooker: Double all ingredients.

A silky cream sauce built on butter-sweated onion, pepper, celery, and garlic simmered in milk, thickened with roux, then strained smooth and enriched with cream. A versatile foundation sauce.