Found a block of cream cheese that needed to be used and a pint of cream.
Half of the cream went into peanut butter pie. This recipe is pretty similar. I used a recipe from Colophone Cafe minus the crust. A 1/2 pint canning jar makes a great single serving.
The other half of the cream was used to make mustard.
I also made freezer pickles. The recipe was from Small Batch Preserving by Ellie Topp and Margaret Howard, which is a favorite canning book. This recipe is the same, just larger.
Minimal heat used for all cooking today.