305467 blueberry maple bread pudding with lemon whipped cream Recipes
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tea biscuits (squarish ones are best) and8 Moretea biscuits (squarish ones are best), chocolate pudding mix, whipping cream, icing sugar, milk (to dip the biscuits), kahlua (optional) or 1 tbsp baileys irish cream (optional), milk, dark chocolate couverture, sliced almonds (to decorate ) or chocolate sprinkles (to decorate)3 hour 30 min, 9 ingredients
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bread pudding, challah or egg bread, cubed, cinnamon and13 Morebread pudding, challah or egg bread, cubed, cinnamon, egg substitute, egg whites, sugar substitute for baking, fat-free or low-fat lactose-free milk, vanilla extract, raisins, vanilla pudding sauce, egg, egg white, sugar substitute for baking, cornstarch, fat-free or low-fat lactose-free milk, vanilla1 hour 25 min, 16 ingredients
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Blueberry-Kiwi Foolfresh blueberries (or frozen ), ground cinnamon and3 Morefresh blueberries (or frozen ), ground cinnamon, whipping cream, sugar, kiwi fruits, peeled and cup up (about 1 cup)20 min, 5 ingredients
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Blueberry and Orange Layer Cake With Cream Cheese Frostingcake flour, baking powder, salt, sugar and15 Morecake flour, baking powder, salt, sugar, frozen orange juice concentrate, thawed, grated orange peel, vanilla extract, eggs, whole milk, baskets blueberries, sugar, fresh lemon juice, cream cheese, room temperature, unsalted butter, room temperature, powdered sugar, frozen orange juice concentrate, thawed, grated orange peel, vanilla extract, baskets blueberries1 hour , 19 ingredients
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Lemon Layer Cake with Raspberry Curd and Whipped Creamnonstick vegetable oil spray, eggs, egg yolks, whole milk and15 Morenonstick vegetable oil spray, eggs, egg yolks, whole milk, fresh lemon juice, grated lemon peel, cake flour, sugar, baking powder, salt, vegetable oil, unsalted butter, melted, cooled, baskets fresh raspberries, sugar, eggs, fresh lemon juice, unsalted butter, salt, chilled whipping cream19 ingredients
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Blueberry Cream Cheese Oat Barsquick-cooking oats, all-purpose flour and15 Morequick-cooking oats, all-purpose flour, brown sugar, packed (dark or light brown ), baking soda, salt, cinnamon, unsalted butter, melted, chopped walnuts or 1/4 cup pecans, frozen blueberries, granulated sugar, cornstarch, lemon juice, cream cheese, softened, granulated sugar, egg, pure vanilla extract, salt1 hour , 17 ingredients
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Bread Pudding Souffl With Bourbon Sauceraisins, sugar, plus more for sprinkling, cinnamon and12 Moreraisins, sugar, plus more for sprinkling, cinnamon, freshly grated nutmeg, egg, lightly beaten, heavy cream, pure vanilla extract, day-old crustless french, italian , brioche, or challah-bread cubes (1/2 inch), egg whites, cream of tartar, heavy cream, cornstarch dissolved in 1 tbsp water, sugar, bourbon1 hour , 15 ingredients
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Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Creamall-purpose flour, unsalted butter, salt, chilled water and15 Moreall-purpose flour, unsalted butter, salt, chilled water, whole eggs, egg yolks, sugar, fresh lemon juice, lemons , finely zested, salt, unsalted butter, fresh berries, water, sugar, fresh berries, berry coulis, heavy whipping cream, sugar, berry coulis55 min, 19 ingredients
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Blueberry Cheesecakebutter or margarine, crushed graham crackers, sugar and10 Morebutter or margarine, crushed graham crackers, sugar, frozen unsweetened blueberries, sugar, cornstarch, kight corn syrup, water, lemon juice, cream cheese, milk, sugar, eggs13 ingredients
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Bread Pudding with Irish Cream Saucebrown sugar, eggs, reduced-fat milk, vanilla extract and9 Morebrown sugar, eggs, reduced-fat milk, vanilla extract, ground cinnamon, cubed french bread, crusts removed (about 12 oz), chopped pitted dates, golden raisins, brown sugar, egg yolks, reduced-fat milk, baileys irish cream13 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.15 min, 20 ingredients
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Bananas Foster Bread Pudding With Custard Sauce An...bread pudding, stale bread (preferrably a poor boy loaf) and31 Morebread pudding, stale bread (preferrably a poor boy loaf), eggs , seperated, egg whites (reseve yolk for sauce), half and half, sugar, vanilla extract, almond extract, dark rum, creme de banana liquor, bananas, mashed, bananas , sliced on the bias, raisins , soaked in warm rum for at least 1 hour, cinnamon, butter, custard sauce, evaporated milk, whole milk, egg yolks, sugar, cornstartch, vanilla extract, almond extract, dark rum, creme de banana liquor, bananas foster sauce, unsalted butter, dark brown sugar , packed, dark rum, creme de banana liquor, cinnamon, custard sauce, chopped pecans33 ingredients
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