290758 coffee cream sundaes nut sauce Recipes
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cream cheese, softened, sugar, egg whites and12 Morecream cheese, softened, sugar, egg whites, king arthur unbleached all-purpose flour, grated orange peel, king arthur unbleached all-purpose flour, sugar, baking soda, salt, egg, milk, honey, vegetable oil, chopped walnuts, toasted1 hour 15 min, 15 ingredients
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Chocolate Pate A Choux Dough, for Chocolate Profiteroles with Pistachio Ice Cream and Chocolate Sauce (Emeril Lagasse)water, unsalted butter, sugar, salt, bread flour, eggs and4 Morewater, unsalted butter, sugar, salt, bread flour, eggs, cocoa powder, recipe pistachio ice cream , recipe follows, recipe chocolate sauce , recipe follows, sugar, for garnish1 hour 35 min, 10 ingredients
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Cream Cheese Hard Saucecream cheese (do not use whipped), powdered sugar and4 Morecream cheese (do not use whipped), powdered sugar, sherry wine, nutmeg, cinnamon, salt10 min, 6 ingredients
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Coffee Pears With Chocolate Saucepear, splenda sugar substitute, water, allspice and6 Morepear, splenda sugar substitute, water, allspice, vanilla extract, instant coffee, instant coffee, dark chocolate, double cream, boiling water1 hour , 10 ingredients
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Coffee Ice Cream Sundaes with Brown-Sugar and Chocolate Sauceswhipping cream, light corn syrup and4 Morewhipping cream, light corn syrup, semisweet chocolate, chopped, dark brown sugar, coffee ice cream, chopped toffee candy (such as heath bars or almond roca)6 ingredients
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Coffee Crunch Sundaescoop coffee ice cream, warm chocolate sauce, kahlua and2 Morescoop coffee ice cream, warm chocolate sauce, kahlua, lightly sweetened softly whipped cream, chopped chocolate-covered or plain coffee beans5 ingredients
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Sundaes with Chocolate Caramel and Macadamia Nut Saucesugar, bourbon or water, whipping cream, unsalted butter and3 Moresugar, bourbon or water, whipping cream, unsalted butter, bittersweet (not unsweetened ) or semisweet chocolate, chopped, macadamia nuts, vanilla ice cream7 ingredients
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Coffee Cream, an Omani Dessertinstant coffee (or 2 tbsp strong brewed hot coffee) and3 Moreinstant coffee (or 2 tbsp strong brewed hot coffee), chilled double cream (heavy cream, 9.5 oz), chopped mixed nuts (2 oz), brown sugar (or to your liking)30 min, 4 ingredients
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Coffee Breadflour, cinnamon, baking powder, salt, instant coffee and6 Moreflour, cinnamon, baking powder, salt, instant coffee, water, sugar, butter, softened, sour cream, eggs, nuts, chopped and divided1 hour 10 min, 11 ingredients
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Coffee Nut Fudgegranulated sugar, butter, strong coffee and1 Moregranulated sugar, butter, strong coffee, chopped mixed nuts15 min, 4 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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