Welcome to the Stoney's Crew Lab to all of our Back Door Guests and Ultimate Blog Party Adventurers! Won't you stay a moment and enjoy a cup of coffee and a Banana Nut Muffin with me?
How Stoney's Crew came to be is purely an accidental thing really. You see, I have children (The Princess now out on her own and The Kid now in college) that now that they really need to know how, they have asked to learn recipes and/or how to do things in order to survive on their own. I have picked up a friend here and there over the years that would ask for a helpful hint or two along the way, so rather than repeating myself, I opted for a blog and Stoney's Crew was born. Why the name Stoney's Crew? Because I am married to Stoney of course! That makes me The Crew! Careful there, I prefer "The Crew" to "The Shrew"!
In February of this year, Stoney's Crew began as a record to document how many meals could be made from a single chicken roasted in the crock pot. By the time February was over, Stoney was nearly clucking full time! Meander on over to the sidebar there, expand February and have a peek at all of the fabulous things I did with that bird (and yes, there was a documented FLOP! as well!) A cost analysis of the meals is captured in the recap. Occasionally I will post other recipes requiring chicken as we travel this road together.
March was a time of re-engineering to make my cooking style and Stoney's newly desired eating style mesh together in a re-engineering process and in April a new outlook and the spring cleaning and remodeling bug has bit--big time! So we are working on that and, of course, there are the Stoney's Crew Once-A-Month (OAMC) or Freezer Cooking hints and tips along the way. Some tried and true OAMC and Freezer Cooking enthusiasts will probably shake their head in amazement at the Stoney's Crew style. Not too many of them do things like package Microwave Popcorn or hard-boil 2 dozen eggs, but here at The Lab we do things to fit our lifestyle and if that is a little wacky to you, we don't mind because we think so too and that is what makes it fun!
If after you have a look around, you enjoy the visit, by all means, become a fan on Facebook here. That way you will always know what is happening at The Lab and you can visit often!
Oh, you like that creamer in your coffee? I made it and you can too! Here is the recipe!
Stoney's Crew French Vanilla Coffee Creamer
2 cups milk (what ever kind you like, I usually use Skim)
1 cup sugar
Bring to a boil in a heavy saucepan (about 220 degrees F on a candy thermometer)
Let this mixture cool slightly.
Add at least 1 tablespoon of Vanilla (I use about 2, we like vanilla!) and 3-1/2 cups of cold milk (again I use Skim) and pour into a pitcher or caraf and store in the refrigerator.
Making this will cost approximately half what buying it would and you know what is in it! Oh yeah, if you detect a hint of chocolate in the flavor...there is! I love Chocolate Truffle Coffee (purchased on sale with a coupon--doubled of course!) and mixing caffiene with chocolate, yes, that is bliss!
As a bit of added info...in response to Mrs. E's question...this will keep in the refrigerator up to 2 weeks...If I am feeling particularly ambitious and milk is on sale I will make a couple of batches and freeze one. Just make sure to leave enough "head space" in your container (like a 1/4-1/2") for expansion. Added bonus: Use 1/2 to 1 cup of this "creamer" as part of the milk required in a box of instant pudding. I like the chocolate with that vanilla background flavor OR the new Cheesecake flavor by Jell-o...with some strawberries on the side...oh yeah, now we are really talkin'!
This post is also linked to Balancing Beauty and Bedlam's Tasty Tuesday for April 13, 2010.
I enjoyed your visit, come again soon, and remember "Back Door Guests are Always Best!"