353 homemade milk cream Recipes

sweetened condensed milk, irish whiskey or 1 -1 1/2 cup canadian rye whisky, table cream, eggs, chocolate syrup, coconut extract (optional)

brown sugar, butter, melted, diced fresh or frozen rhubarb, sugar, butter, softened, sugar, eggs, separated, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, cream of tartar, cream , optional

eggs, rum or 2 tbsp rye whiskey or 2 tbsp brandy, milk or 3 cups cream, vanilla, sugar or 1/4 cup honey, nutmeg

low-fat milk, cream, salt, fresh lemon juice or 3 tbsp vinegar, cheesecloth , to line sieve

chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt (or less, taste to test), milk, flour

chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt (to taste), parsley, paprika, milk, flour

chicken broth, poultry, seasoning, onion powder, garlic powder, black pepper, salt (or less, taste to test), parsley, paprika, milk, flour

fresh peaches - peeled, pitted and chopped, white sugar, half-and-half cream, sweetened condensed milk, evaporated milk, vanilla extract, whole milk , or as needed

granulated sugar, all-purpose flour, eggs, whole milk or 1 1/2 quarts skim milk, vanilla extract

potatoes , pealed and diced, milk or 1/2 cup cream, sour cream, butter or 1/2 cup margarine, salt, pepper

milk, heavy cream, sugar, vanilla, junket tablets, water, salt

cocoa powder, splenda (sugar can be used ), warm water (approximately ), espresso, steamed milk, cream optional

sugar, milk or half & half, vanilla, rock salt, plastic food storage bag (e.g., ziploc ), plastic food storage bag, ice cubes

eggs, sugar, salt, milk, vanilla instant pudding mix, dream whip

skim milk, at room temperature (between 70 and 80 degrees f), cultured buttermilk, rennet (6 to 8 drops ), cream cheese molds (2 cups each), cheesecloth

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

cornstarch, whole milk, sugar, eggs, salt, sweetened condensed milk, heavy cream, imitation vanilla (real wont freeze well due to alcohol)