275433 homemade sauce without heavy cream Recipes

sweet and tart apples , such as granny smith and golden delicious, peeled, cored and cut into pieces, sugar or cinnamon, fresh lemon juice, all-butter frozen puff pastry (2 sheets), thawed (recommended : pepperidge farm), egg, beaten , for egg wash, sugar, vanilla ice cream , for serving, caramel sauce , recipe follows, for serving, sugar, heavy cream

light cream, heavy cream, brown sugar, butter, pecan nuts (chopped ), vanilla extract (or according to taste)

cold milk, sugar, cornstarch, salt, whole milk, egg yolks, milk, unflavored gelatine, cold milk, heavy cream, vanilla extract, egg whites, well-beaten to stiff peaks, crushed fresh strawberries

homemade vanilla icecream, heavy cream (1 pint), light cream = half-n-half (1 pint), sugar, vanilla extract, salt, snicker cake posted with her permission, german chocolate cake mix, caramels, oleo, milk, chocolate chips, chopped nuts, caramel ice cream topping

butter, cooking oil, dried rosemary, dried thyme, all-purpose flour, heavy cream, ground nutmeg, ground cinnamon, brown sugar, salt and ground black pepper to taste

fresh squeezed lemon juice, grated lemon zest, sugar, whole milk, heavy cream, salt

heavy cream, milk, ready made coffee (just boil 1/2 cup water and add 3 tsp of instant coffee, or use leftover), cream for topping (optional), caramel sauce, ice cubes

heavy cream (1 litre, the best quality , and highest butterfat you can find) or 4 cups double cream (1 litre, the best quality, and highest butterfat you can find), plain yogurt (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup creme fraiche (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup buttermilk (80ml, check the ingredients to make sure these do not contain any gums or stabilizers), ice, salt, to taste (flaky fleur de sel or maldon salt is great)

heavy cream, whole milk, vanilla bean, cinnamon sticks, granulated sugar, egg yolks

heavy cream, sour cream, coarse sea salt, fresh ground black pepper

cream cheese, frozen cut spinach, rich homemade chicken stock (make before the day that you make your soup), heavy cream, artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart), minced garlic, black pepper, white salt, a yellow onion, chopped

vanilla ice cream, heavy cream, light cream, beaten egg (or use equivalent reconstituted dried), sugar, vanilla extract, chocolate ice cream, heavy cream, light cream, sugar, cocoa, vanilla extract, salt, coffee ice cream, heavy cream, light cream, instant coffee granules, sugar, salt

heavy cream, smooth peanut butter, dark brown sugar, snickers candy bars, bar broken into pieces (use the king size, approx. 3oz), dark corn syrup

dark brown sugar, light corn syrup, water, kosher salt, heavy cream, scotch whiskey, pure vanilla extract

unbaked pie shells (9-inch), apples, sugar, flour, cinnamon, heavy cream, sugar, cinnamon

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).