225394 mini potato pies whipped cream Recipes

pie crusts, unbaked, chopped pecans or 1 cup walnuts, semisweet chocolate morsel, eggs, brown sugar, granulated sugar, butter, melted, all-purpose flour, salt, vanilla, bourbon (optional) or 1 tbsp rum (optional), chilled whipping cream, brown sugar, vanilla, good bourbon or 1/2 tsp rum flavoring

whipping cream, shot orange liqueur (recommended : grand marnier) (buy a tiny bottle, a nip, if you like), ground cinnamon , eyeball it in your palm, chili powder or ground cayenne, baking bar semisweet chocolate, chopped (recommended : ghirardelli brand), store bought pecan pies, serve warm or chilled , as you like

cream of potato soup, sliced potatoes, drained, whipping cream, milk, shredded cheddar cheese

butter, flour, whipping cream, salt, fresh ground black pepper, chopped green onions, nutmeg, fresh grated, baking potatoes, baked,peeled and diced

butter, sliced onions (about 1 1/4 lb), garlic cloves, peeled, halved, canned low-salt chicken broth, russet potato, peeled , cut into 3/4-inch pieces, whipping cream, dry sherry, minced fresh thyme, minced fresh chives

butter, sliced onions (about 1 1/4 lb), garlic cloves, peeled, halved, canned low sodium chicken broth, russet potatoes, peeled , cut into 3/4 inch pieces, whipping cream, dry sherry, minced fresh thyme, minced fresh chives

potatoes, cooked, peeled and mashed, butter, sugar, baking powder, salt, whipping cream, milk, lemons , rind of, lemon juice, vanilla, nutmeg, eggs, beaten

potatoes, peeled & thinly sliced, puff pastry, thawed, butter, melted, salt & pepper (white pepper is best), egg, beaten with, cold water, whipping cream

potatoes, cooked, peeled, and mashed, butter or margarine, sugar, baking powder, salt, whipping cream, milk, grated lemon rind, lemon juice, vanilla extract, ground nutmeg, eggs, beaten, unbaked (9-inch) pastry shell

whipping cream (35% or better), icing sugar, vanilla, ginger powder, cinnamon, cream of tartar

chocolate wafers processed into crumbs, butter melted, heavy whipping cream, powdered sugar, vanilla extract, bittersweet chocolate grated

peeled and cubed potatoes, heavy whipping cream, skim milk, carrots, chopped, stalk celery, chopped, onions, chopped, garlic, minced, green bell pepper, chopped, cubes chicken bouillon, bay leaves, salt, ground black pepper, cayenne pepper

butter, room temperature, russet potatoes, peeled, cut into thin rounds, whipping cream, whole milk, chopped fresh chives, chopped fresh thyme, salt, ground black pepper

potatoes, butter, at room temperature, whipping cream, at room temperature, sour cream, at room temperature, salt, fresh ground black pepper, chopped green onions

cream cheese (room temp ), heavy whipping cream, gelatin, crushed pineapple (drained save 1/4 cup of juice), egg, sugar, graham cracker crust

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.

potatoes, miracle whip, cream cheese, onion powder (or 1/2 tsp and 1/2 tsp garlic powder), salt, pepper, paprika

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer