353 milk homemade cream Recipes

nonfat dry milk powder, cornstarch, mashed potato flakes, chicken bouillon granules, dried parsley flakes, dried minced onion, dried celery flakes, dried minced garlic, onion powder, dried marjoram, garlic powder, white pepper

yellow cake mix, butter, shortening, white sugar, evaporated milk, vanilla extract

whole milk, heavy cream, kosher salt, fresh lemon juice, roughly chopped california apricots, chopped walnuts, toasted, special equipment : cheesecloth

milk chocolate, divided in half, butterscotch chips, divided in half, creamy peanut butter, divided into 3 parts, butter, sugar, evaporated milk, divided in half, marshmallow cream, vanilla, salted peanuts, chopped, chewy caramel, milk chocolate, butterscotch chips, creamy peanut butter

milk, honey, dried lavender flowers, egg yolks, sugar, heavy whipping cream

sweetened condensed milk, marshmallow cream, semi-sweet chocolate chips, peanut butter chips, flax seed, grape-nuts cereal, fiber 1 cereal, rice krispies

whole milk, whipping cream, fage yogurt , don tsp use the 0% (not sure of the container size, i use the small ones that come with fruit or honey topping)

whole milk, heavy cream, kosher salt, good white wine vinegar

instant nonfat dry milk powder, cornstarch, mashed potato flakes, chicken bouillon granules, dried vegetable flakes, onion powder, dried marjoram, garlic powder, white pepper, water

whole milk, heavy cream, distilled white vinegar, kosher salt, big fat finishing oil, rustic italian bread , for serving, garlic

granulated sugar, unsweetened cocoa powder (like droste), cornstarch, salt, milk, heavy cream, vanilla extract

ground sausage, flour, butter, salt, garlic, parsley, onion flakes or 1 tsp onion powder, milk, heavy cream, pepper , to taste if there is no kids

whole milk, heavy cream, kosher salt, fresh lemon juice, distilled white vinegar

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)

eggs, beaten or 2 cups egg substitute, sugar, vanilla, whole milk, whipping cream, half-and-half cream