Type what you have

Ingredients

• ✓ egg yolk
• butter
• heavy cream
• parmesan cheese
• romano cheese
• nutmeg
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ egg yolk
• lemon juice
• dijon mustard
• hot pepper sauce
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
5. 5 Serve and enjoy!

By chellebelle

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• kosher salt
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ egg yolk
• sugar
• mustard
• butter
• white vinegar
• half-and-half

Instructions

1. 1 In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.

By SILVANUS

Ingredients

• ✓ egg yolk
• lemon
• water
• salt
• black pepper
• butter

Instructions

1. 1 In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

By Stoddard Whitridge

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• butter
• salt
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Ingredients

• ✓ egg yolk
• lemon juice
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Whisk in melted butter, a little at a time, until smooth.
2. 2 Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute.

By SUNKIST2

Ingredients

• ✓ egg yolk
• water
• lemon juice
• salt
• cayenne pepper
• butter

Instructions

1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• cranberry
• water
• white sugar
• butter

Instructions

1. 1 Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
2. 2 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
4. 4 Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• egg
• olive oil
• olive oil
• lemon juice
• mustard
• salt
• ramp

Instructions

1. 1 Combine egg yolks and egg in the bowl a food processor; pulse until blended. Slowly pour in light olive oil and extra virgin olive oil, with the processor running, until mixture becomes thick and creamy; add lemon juice, Dijon mustard, and salt.
2. 2 Transfer mayonnaise to a small bowl; stir in ramps. Transfer mayonnaise to a jar with a lid; cover and refrigerate until ready to use.

By nch

Ingredients

• ✓ egg yolk
• lemon juice
• white wine vinegar
• mustard
• salt
• white sugar
• vegetable oil
• olive oil

Instructions

1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Ingredients

• ✓ egg yolk
• lemon juice
• vegetable oil
• white miso paste
• yuzu peel
• lemon peel
• lime peel
• white pepper
• salt

Instructions

1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• salt
• water
• all-purpose flour
• butter

Instructions

1. 1 Steps to Make It
2. 2 Gather all ingredients.
3. 3 Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center.
4. 4 Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough.
5. 5 Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking.
7. 7 Brush melted butter over top and roll dough into a log.
8. 8 Cut the log crosswise into about 24 slices. Roll each slice into a disk.
9. 9 To Make the Empanadas:
10. 10 Preheat the oven to 350 degrees F (175 degrees C). Fill each empanada disk with about 1 tablespoon of your favorite filling. (Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.)
11. 11 Fold the disk over the filling into a half-moon and seal firmly.
12. 12 Place empanadas onto a foil-lined baking sheet and brush the tops with beaten egg white.
13. 13 Bake in the preheated oven until golden brown, about 30 minutes.

By lola

Ingredients

• ✓ egg yolk
• egg
• lemon juice
• garlic
• olive oil
• salt
• black pepper
• harissa paste
• cardamom

Instructions

1. 1 Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
2. 2 Place egg yolks in a small bowl and pour lemon juice on top; set aside.
3. 3 Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
4. 4 Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
5. 5 Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• skim milk
• white sugar
• egg
• all-purpose flour
• butter
• white sugar
• almond meal
• vanilla extract
• almond extract

Instructions

1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Ingredients

• ✓ egg yolk
• basil
• garlic
• lemon juice
• salt
• cayenne pepper
• black pepper
• mustard
• vegetable oil

Instructions

1. 1 Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
2. 2 Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
3. 3 Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
4. 4 Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

By John Mitzewich

Ingredients

• ✓ egg yolk
• butter
• heavy cream
• white wine vinegar
• lemon juice
• onion
• tarragon
• parsley
• salt
• mustard
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well.
3. 3 Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 ½ minutes.

By ChelseaRobertson

Ingredients

• ✓ egg yolk
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• caper
• butter
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ egg yolk
• marsala wine
• white sugar
• heavy cream

Instructions

1. 1 Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
2. 2 Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

By janmaio

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
3. 3 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for 2 hours to overnight.
5. 5 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm, at least 2 hours.

By OSTAFF1

Ingredients

• ✓ egg yolk
• honey
• honey
• heavy cream
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ egg yolk
• strawberry
• sugar
• sugar
• marsala wine

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• sugar
• vanilla bean
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• coffee
• white sugar
• mascarpone cheese
• heavy cream
• candied walnut

Instructions

1. 1 Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
2. 2 Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
3. 3 Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
4. 4 Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
6. 6 Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

By Deborah Lo Scalzo

Ingredients

• ✓ egg yolk
• all-purpose flour
• sugar
• cinnamon
• white wine
• oil

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ egg yolk
• butter
• sugar
• all-purpose flour
• baking powder
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2. 2 In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3. 3 Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

By ANNAMA

Ingredients

• ✓ egg yolk
• milk
• white sugar
• sugar
• heavy cream
• kosher salt

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ egg yolk
• hazelnut
• all-purpose flour
• confectioners sugar
• butter
• salt
• hazelnut spread

Instructions

1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Ingredients

• ✓ egg yolk
• milk
• white sugar
• heavy cream
• cocoa powder
• dark chocolate

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

By Ivy

Ingredients

• ✓ egg yolk
• sugar
• mascarpone cheese
• heavy cream
• ladyfinger
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol