163066 pick own triple cream Recipes

instant chocolate pudding mix, chocolate cake mix (regular size), semisweet chocolate chips, sugar, vanilla ice cream , optional

cold butter, cubed, king arthur unbleached all-purpose flour, chopped dry roasted peanuts, sugar, cream cheese, softened, creamy peanut butter, cold milk, instant chocolate pudding mix, instant vanilla pudding mix, grated semisweet chocolate , optional

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, semisweet chocolate chips, chopped pecans, toasted, caramel ice cream topping, dark chocolate candy coating, melted

king arthur unbleached all-purpose flour, sugar, cold butter, divided, brown sugar, honey, heavy whipping cream, chopped pecans , walnuts and almonds

tube (16-1/2 oz) refrigerated peanut butter cookie dough, semisweet chocolate chips, cream cheese, softened, creamy peanut butter, brown sugar, vanilla extract, chopped peanut butter cups (about 15 large)

fudge brownie mix (13-inch x 9-inch pan size), milk chocolate chips, peanut butter, crisp rice cereal, cream cheese frosting, salted peanuts, chopped

cranberry gelatin, boiling water, cranberry juice, cream cheese, softened, chopped walnuts, chopped celery, chopped fresh or frozen cranberries

sliced fresh mushrooms, butter, cream cheese, softened, eggs, milk, biscuit/baking mix, frozen chopped broccoli, thawed, shredded monterey jack cheese, cottage cheese, salt

walnut halves, pecan halves, brazil nuts, halved, butter, sugar, heavy whipping cream, light corn syrup

sugar, canola oil, eggs, separated, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, sugar, cornstarch, salt, water, egg, lightly beaten, lemon juice, grated lemon peel, butter, softened, butter, softened, sugar, lemon juice, grated lemon peel, heavy whipping cream

butter, softened, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, salt, baking soda, semisweet chocolate chips, cacao bittersweet chocolate baking chips, white baking chips, cream cheese, softened, sugar, crushed peppermint candies

butter, softened, shortening, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, buttermilk, flaked coconut, chopped pecans, cream cheese, softened, butter, softened, sugar, baking cocoa, vanilla extract, salt

sweetened flaked coconut, shredded unsweetened coconut, chopped macadamia nuts, cream of coconut, egg whites, light corn syrup, vanilla extract, salt, semisweet chocolate, chopped, shortening

half-and-half or 5 cups light cream, sugar, beaten eggs, cream cheese (neufchatel) or 3 (8 oz) packages low-fat , softened (neufchatel), shredded lemon , rind of, lemon juice, vanilla, fresh blueberries (optional) or nectarines (optional) or dark sweet cherry (optional)

reduced-fat brownie mix (13-inch x 9-inch pan size), fat-free milk, sugar-free instant chocolate pudding mix, fat-free hot fudge ice cream topping, semisweet chocolate chips, divided, frozen fat-free whipped topping, thawed, divided

uncooked egg noodles, fresh button mushrooms, halved, sliced baby portobello mushrooms, sliced fresh shiitake mushrooms, shallots, chopped, butter, garlic cloves, minced, vegetable broth, divided, dijon mustard, salt, pepper, king arthur unbleached all-purpose flour, fat-free sour cream, minced fresh parsley

egg, beaten, brown sugar, butter, melted, coffee liqueur, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking powder, ground cinnamon, salt, milk chocolate chips, semisweet chocolate chips, vanilla or white chips, chopped pecans, cream cheese, softened, butter, softened, sugar, ground cinnamon, vanilla extract, milk

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.