46 cream but never Recipes

  • Never Fail Chicken Casserole
    cream of chicken soup, cream of celery soup and
    6 More
    cream of chicken soup, cream of celery soup, cream of mushroom soup, soup can water, uncooked rice, butter, chicken, cut up (i used breasts), salt and pepper
    6 min, 8 ingredients
  • Never Miss Apple Cake
    cream cheese, softened, sugar, divided, eggs, canola oil and
    14 More
    cream cheese, softened, sugar, divided, eggs, canola oil, all-purpose flour, baking powder, ground cinnamon, salt, baking soda, chopped peeled tart apples, shredded carrot, chopped pecans, brown sugar, butter, cubed, low-fat milk, sugar, vanilla extract, chopped pecans, toasted
    1 hour 30 min, 18 ingredients
  • Never Enough Nuts Filbert Cake
    flour, baking powder, baking soda, salt, ground hazelnuts and
    20 More
    flour, baking powder, baking soda, salt, ground hazelnuts, hazelnut liqueur, hazelnut extract, hazelnut (or canola) oil, full-fat plain yogurt, unsalted butter, softened, nutella, sugar, eggs, beaten, butter, cubed, flour, sugar, skim milk powder, half and half cream, nutella, ground hazelnuts, salt, hazelnut liqueur, hazelnut extract, chopped bittersweet chocolate
    40 min, 25 ingredients
  • Never Fail Fudge
    sugar, evaporated milk, butter or 1/4 lb margarine and
    5 More
    sugar, evaporated milk, butter or 1/4 lb margarine, marshmallow cream, salt, vanilla extract, walnuts, chocolate chips
    13 min, 8 ingredients
  • Never Dry Quiche
    pie crust, unbaked, tblsp butter, onion, finely chopped and
    8 More
    pie crust, unbaked, tblsp butter, onion, finely chopped, tblsp red and green bell peppers, diced, broccoli, finely diced into small pieces, eggs, beaten, sour cream, bacon, cooked and crumbled, swiss cheese, grated, mild cheddar cheese, grated, salt and pepper
    1 hour , 11 ingredients
  • Never Fail Biscuits
    all-purpose flour, salt, baking powder, cream of tartar and
    3 More
    all-purpose flour, salt, baking powder, cream of tartar, white sugar, butter, chilled and diced, milk
    20 min, 7 ingredients
  • Never-Fail Sponge Cake
    egg yolks, sugar, all-purpose flour, baking powder, salt and
    6 More
    egg yolks, sugar, all-purpose flour, baking powder, salt, vanilla, lemon juice, room temperature water, grated lemons (optional) or 1 -2 tbsp orange zest (optional), egg whites, room temperature, cream of tartar
    1 hour 15 min, 11 ingredients
  • Never-Fail Scalloped Potatoes
    potatoes, peeled, salt and pepper, to taste, butter, flour and
    7 More
    potatoes, peeled, salt and pepper, to taste, butter, flour, milk, heavy cream, kosher salt, onion powder, nutmeg, black pepper, cheddar cheese, shredded
    1 hour , 11 ingredients
  • Never Fail BBQ Chicken Breasts Never Fail BBQ Chicken Breasts
    cream of asparagus soup, garlic, mashed and
    6 More
    cream of asparagus soup, garlic, mashed, fresh parsley, chopped, celery, chopped, sweet onion, chopped, thyme, salt & pepper or mrs. dash seasoning mix, to taste, boneless skinless chicken breasts
    1 hour 10 min, 8 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    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.
    15 min, 20 ingredients
  • Never Fail Cheesecake Never Fail Cheesecake
    graham cracker crumbs, sugar, butter softened and
    5 More
    graham cracker crumbs, sugar, butter softened, cream cheese room temperature, sour cream, eggs, vanilla, sugar
    8 ingredients
  • Never Fail (Homemade) Noodles Never Fail (Homemade) Noodles
    egg yolks, shortening, salt, cream (or half & half) and
    2 More
    egg yolks, shortening, salt, cream (or half & half), baking powder, flour, approximately
    35 min, 6 ingredients
  • Cream Cheese Frosting - Lower Fat but You'd Never Know! Cream Cheese Frosting - Lower Fat but You'd Never Know!
    light cream cheese (about 5 oz), vanilla extract and
    1 More
    light cream cheese (about 5 oz), vanilla extract, powdered sugar
    10 min, 3 ingredients
  • Never fail sponge Never fail sponge
    eggs, caster sugar, custard powder and
    4 More
    eggs, caster sugar, custard powder, vanilla essence (a splash), cornflour, cream of tartar, bicarbonate of soda
    25 min, 7 ingredients
  • Never Fail Divinity Never Fail Divinity
    marshmallow cream, sugar, water, salt, vanilla extract and
    1 More
    marshmallow cream, sugar, water, salt, vanilla extract, chopped pecans
    16 min, 6 ingredients
  • Never-Fail Pound Cake Never-Fail Pound Cake
    butter, softened, sugar, eggs, cake flour, milk and
    4 More
    butter, softened, sugar, eggs, cake flour, milk, lemon extract, vanilla ice cream, berries, for garnish, special equipment : a 10-inch bundt pan, greased and floured
    1 hour 40 min, 9 ingredients
  • Never-Fail Chocolate Souffles Never-Fail Chocolate Souffles
    cocoa, cornstarch and
    4 More
    cocoa, cornstarch, whipping cream or 1 cup evaporated skim milk, kahlua, egg whites, at room temperature, white sugar
    45 min, 6 ingredients
  • Never been Better Rice Pudding Never been Better Rice Pudding
    cooked brown rice, sugar substitute (splenda ) and
    6 More
    cooked brown rice, sugar substitute (splenda ), eggs, slightly beaten, low-fat milk, coffee-mate cinnamon vanilla liquid creamer, vanilla, raisins, cream, on top if desired (optional)
    55 min, 8 ingredients




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