Use on eggs, add to salads, meats and add to whatever else you want. They're good on everything.

Lifted from a website. Quite spicy and reminiscent of dijon to a degree.

Had way too many cukes from garden then humanly possible to eat, So I did some research, made this recipe & well It's Pretty Good, considering I don't even like relish :) It is a little time consuming however, but really worth it, u can double the recipe for larger batches

Grandpa would sit in his rocking chair with a round cast iron bowl between his knees, a big steel ball inside it, and handfeed farm grown and dried brown mustard seeds to the bowl to be crushed while he rocked and read the paper. Grandma would make a sour grape juice vinegar called verjus to soak the mustard seeds in before crushing. There was no written recipe, this is my trial and error take to make fresh Dijon mustard.

I read an article about making mustard and was surprised to learn that making your own was quite easy! Usually yellow and brown mustard seeds are mixed, but I often make this with just yellow. Brown seeds are sharper and more pungent, so play with the ratio! This is the basic recipe, but once you get the hang of it, try adding other sweeteners, herbs, spices, etc. I like to make a little bit at time so this recipe will make about 1/2 cup.

Also known as "slow rise bread" or "no-knead bread", this is not my original recipe but one that's getting popular around the world for its simplicity and great taste. All it requires is flour, water, salt, and a tiny bit of yeast. I'm so addicted to this way of making bread that it's all I make these days!The only catch is it takes time, prepare for this well in advance...

Always wanted to make my own mustard but I didn't want to make it to sharp, and I didn't want it to be too mellow. So here is my mustard. WARNING if you stir mustard powder in water too hard or too long it will become very hot.