[Diana in Wisconsin]

Some good ideas in here - I make a lot of things from scratch, at home, but there were a few in here that I need to add to my list. Many garden-related ways for using up extra produce.

43 Things You’ve Been Buying that You Should Make Instead

https://www.tasteofhome.com/collection/grocery-store-foods-to-make-at-home/

I am weaning myself off commercial coffee creamers - there are SO many CHEMICALS in those things it’s ridiculous! I have switched to 1 can Sweetened Condensed Milk, 2 cups milk. Shake vigorously in a capped Mason jar. It doesn’t seem to separate once mixed well. Store in fridge and use up in a week-10 days. Um, NO PROBLEM with that, LOL! You can also add vanilla extract or any other flavoring extract that you like. It also works well for a mid-day Iced Coffee* pick-me-up when needed. :)

*My Grandpa: “WHO in their RIGHT MIND would PAY for, let alone DRINK, COLD COFFEE?!”

Miss you, Grandpa! :)

[Liz]

Your coffee creamer sounds deelish.......condensed milk recipes always get to me.

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Pumpkin Spice Creamer / save this for the holidays
Pumpkin spice muffins, pumpkin bread, and pumpkin spice latte w/ natural ing.

INGREDIENTS: 1 cup heavy cream 3/4-1 cup whole milk 1 TBSP pure pumpkin puree 1/2 cup pure maple syrup or to taste 1 tsp pumpkin spice blend or to taste

HOW TO Add ing to qt mason jar. Immersion blender slowly to thicken slightly. You can also whisk 1-2 min to become slightly whipped cream. Leave in mason jar or pour into flip top bottles for easy pouring and storage. Fridges 2-3 weeks.

Notes give the creamer a good shake before each use----will settle and separate when it sits in the fridge. This homemade pumpkin spice creamer gives you all the feels of warm spices and pumpkin flavor. Add a slice of pumpkin bread or pumpkin muffin and you have a perfect pair.

Use coconut cream in place of the heavy cream and any non-dairy milk substitute of your choice. Some options would be coconut milk, unflavored almond milk, unsweetened cashew milk or oat milk. These are all good options to make a dairy-free pumpkin spice creamer.

[FamiliarFace]

Those were some good tips. Lots of those I do myself, but I can always do a bit more. Thanks for the link.

Oh, and I’m a creamer girl too. I’ve got to cut back somehow, so I’m going to investigate your homemade creamer idea.

[MomwithHope]

Growing up mom always used evaporated milk in tea or coffee. I do the same. Or I pay 8.00 for a half gallon of pure cream at our local milk store Mooville.

[Pollard]

My dad did straight condensed milk with his coffee. Mom liked half & half. I need to get a can of milk and try it.

Morning view from the road. (between my 2nd and 3rd cup this morning:)

[Pete from Shawnee Mission]

I also use use evaporated milk in place of cream, but mostly at the end of the month! Otherwise cream, or, if someone else is shopping half and half. (If I can get it, not the ultra homogenized or high temp pasteurized.)

There is a trend away from those soy based faux dairy "creamers" back to real dairy products. A good thing to get away from from seed oils (especially that repurposed industrial oil, canola!).