3999 mores cream Recipes

frozen dough rolls , thawed but still cold (leave the rolls in the fridge overnight to thaw), dried cranberries (can use more or less ), butter , melted can use a couple tbsp more of melted, sugar, divided (can use more ), cream cheese, very soft, fresh orange juice, grated orange zest, powdered sugar, whipping cream

flour, baking soda, baking powder, salt, nutmeg, cinnamon, cayenne (you may use more or less depending on personal taste), cream cheese, softened, bananas, mashed, carrots, grated (about 2 large), butter, sugar, fresh ginger, finely grated, eggs

cream cheese, softened, fresh minced garlic, mayonnaise (do not use salad dressing), pitted green olives, finely chopped, pitted black olives, finely chopped, green onions, finely chopped, fresh ground black pepper (or to taste), shredded cheddar cheese (might use more or less), flour tortillas

swiss cheese (or more , depending on taste), cream cheese, tortillas, salsa (for dipping ) (optional)

unsalted butter, softened, plus more, unsalted butter , for molds (2 sticks), cake flour, plus more, cake flour , for molds (not self-rising), coarse salt, granulated sugar, eggs, egg yolks, pure vanilla extract, water, cream cheese, room temperature, sugar, plus more, sugar , for dusting, poppy seed

butter, flour, milk, cream cheese, softened, salt, pepper, onion, chopped, celery, chopped, red pepper flakes (or more ), garlic, minced, parmesan cheese (or more ), mushrooms, finely chopped

flour (2 1/4 cups), baking powder, baking soda, salt, fresh ground black pepper (or more if you like ), eggs, plain yogurt (7oz), oil (i use sunflower), cream cheese with garlic and herbs (2/3 cup), garlic clove, minced (more if you like )

cream cheese, softened, feta cheese, crumbled (optional), onion powder (more or less to taste), red onions, minced, fresh chives, minced (more to taste)

cream cheese, softened, sugar, vanilla, egg, pie pastry, unbaked, pumpkin puree, sugar (for a sweeter filling add in more ), salt, cinnamon, ginger (can use more ), nutmeg (can use more ), eggs, slightly beaten, evaporated milk

unsalted butter, room temperature, plus more for muffin tins, unsweetened cocoa powder, plus more for muffin tins, all-purpose flour (spooned and leveled), baking powder, baking soda, salt, sugar, eggs, room temperature, sour cream, room temperature, marshmallow creme (7.5-oz jar), unsalted butter, room temperature

yellow cake mix, butter or 1/2 cup margarine, softened, egg, water, flaked coconut (can use more if desired), cream cheese, softened, icing sugar, eggs, slightly beaten, vanilla

potatoes, shredded medium cheddar cheese . or sharp if you prefer, more cream, minced onion

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.

butter, smoked bacon, chopped, onion, minced (or a large shallot), red bell pepper, seeded and chopped, fresh corn kernels , cut from the cob (or 3 cup frozen corn, thawed), chipotle chile in adobo, chopped (or more if more heat is desired , or alternatively, use 1 - 2 tsp pure chile powder, such as ancho or), garlic cloves, minced, half-and-half cream, chicken broth, sugar (or more, to taste, depending on sweetness of corn), parmesan cheese, finely grated, salt & pepper, chopped chives (optional) or 2 tbsp parsley (optional)

cake flour, plus more for dusting, baking powder, sugar, plus more for sprinkling, salt, butter or other shortening, egg plus 1 yolk, well beaten, light cream, dried cherries, lemon , finely zested, egg white, slightly beaten

cream of shrimp soup, dry sherry, garlic, salt and pepper, onions, minced, milk (use soup can to measure this amount), seafood , of choice, monterey jack cheese, shredded, hot cooked pasta (see variations, below for more ideas) or rice (see variations, below for more ideas)

unflavored gelatin, milk or 3/4 cup soy, cream cheese, whole fat yogurt , like stoneyfield farms yobaby (choice of flavors, but apple, banana and vanilla seem to be the best choices), apricots, skinned,cut into chunks and blanched, ripe pear, skinned,cut into chunks and blanched

kale, stems and ribs removed, coarsely chopped, whole milk , or more if needed, unsalted butter, plus more for the baking dish, spanish onion, finely diced, garlic, finely chopped, all-purpose flour, freshly grated nutmeg, kosher salt and freshly ground black pepper