5117 coffee cream coffee Recipes

cream cheese, sugar, whipping cream, water, instant coffee granules, coffee liqueur, ladyfingers, grated semisweet or dark chocolate

unflavored gelatin, cold coffee, hot coffee, sugar, vanilla or irish whiskey (alternative), garnish: sweet cream or whipped cream

butter, room temp, all-purpose flour, pecan pieces, sugar, cinnamon, strong cold coffee, baking powder, baking soda, kosher salt, eggs, vanilla extract, sour cream

coffee, strong, cold, fresh brewed, kahlua, vandermint mint chocolate liqueur, vodka, heavy cream, coffee ice cubes, cream, kahlua, for drizzling

coffee liqueur, sugar, hot brewed coffee, cream and chocolate curls

crushed vanilla wafers or 1/4 cup graham cracker, butter or 2 tsp margarine, melted, sugar, egg white, sugar, cream cheese, softened, coffee liqueur, coffee liqueur, to garnish (optional)

coffee-flavored liqueur (such as kahlua), tequila, hot coffee, cream

all-purpose flour, instant coffee granules, firmly-packed brown sugar, cinnamon, salt, butter, cut into pieces (cold ), butter, cut into pieces (cold ), sour cream, baking soda, egg, slightly beaten, chopped walnuts or 1/2 cup pecans, chocolate chip

all-purpose flour, instant coffee granules, light brown sugar, ground cinnamon, salt, butter or margarine, cut into pieces, sour cream, baking soda, egg, lightly beaten, chopped pecans or walnuts

oil for deep-fat frying, tubes (10.2 oz each) large refrigerated buttermilk biscuits, heavy whipping cream, instant coffee granules, cream cheese, softened, nutella, sugar and baking cocoa

flour tortillas (8 inches), warmed, butter, melted, sugar, ground cinnamon, half-and-half cream, instant coffee granules, instant french vanilla pudding mix, fresh blueberries , raspberries and sliced strawberries

cream cheese, room temperature, instant coffee, powdered sugar, ground chocolate or 1 tsp cocoa, unbleached flour, baking powder, baking soda, salt, eggs, sour cream, sugar, vanilla

cream cheese, sugar, whipping cream, water, instant coffee granules, coffee liqueur, ladyfingers, dark chocolate (grated )

i 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.

coffee and cream-filled chocolate sandwich cookie crumbs, about 20 cookies (we tested with oreos), butter or margarine, melted, cream cheese, softened, sugar, eggs, instant coffee granules, coffee liqueur, vanilla extract, bittersweet chocolate baking squares, melted and cooled

egg yolks, sugar, flour, cornflour, milk (divided ), instant coffee powder, coffee liqueur, heavy cream, sugar, water, toasted flaked almonds , for decoration

pear, splenda sugar substitute, water, allspice, vanilla extract, instant coffee, instant coffee, dark chocolate, double cream, boiling water

jell-o no-bake cookies and cream dessert, butter or 1/3 cup margarine, melted, cold milk, general foods international coffee instant coffee (suisse mocha flavor, vanilla cafe flavor or irish cream cafe flavor)