68 place cream Recipes

starbucks copycat caramel scones, unbleached all purpose flour, unsalted or salted butter (or margerine), half and half or light whipping cream, granulated sugar, salt (if un ed butter is used), baking powder, milk (for best results use whole ), egg, vanilla, butterscotch baking chips, butterscotch baking chips, fine chopped (use food processor), egg white, slightly beaten, powdered ) sugar (optional), preheat oven to 425 f., line a baking sheet with parchment paper. place flour and butter in a medium mixing bowl, combine with your fingers, a coarse meal consistency. add sugar , baking powder and salt (if used) combine well. stir in cream, vanilla and egg, blending well to form a soft dough., scoop mixture onto baking sheet. brush tops with beaten egg white; sprinkle ground butterscotch chips over top. bake, until browned - 16-18 minutes ., dust with confectioner s sugar when cool if desired .

apples, peeled and thinly sliced, all-purpose flour, sugar, baking soda, cream of tartar, sour milk (to make , place 1 tbsp white vinegar in a measuring cup; add enough milk to equal 1 cup), egg, sugar, ground cinnamon, ground nutmeg

manicotti, cooked and placed in cold water, eggs, beaten, minced onions, parmesan cheese, nutmeg, cream-style cottage cheese, frozen spinach, squeezed dry, mozzarella cheese, shredded, spaghetti sauce, parmesan cheese

butter, melted, chopped pecans, caramel ice cream topping, crescent roll dough (use the new pillsbury place n bake crescent rounds)

cumin, coriander, salt, cayenne pepper (or to taste), black pepper (optional), lamb shoulder , cut into about 2-inch pieces (or smaller), oil, onions, chopped, garlic (or to taste), tomato paste, chicken broth, chickpeas, drained (garbonzo beans), tomatoes, chopped (or use 1 28-oz whole and drained slightly in place of fresh tomatoes), cinnamon stick, minced fresh ginger, dried apricots , coarsley chopped (or to taste), whipping cream (optional), cooked basmati rice or cooked rice

butter, cream cheese, brie cheese, whole milk, white pepper, head broccoli , precooked, cut up and placed in baking dish

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

white toasting bread or enough cubes to fill the dish (cut into 3/4 cubes & place in baking dish), softened cream cheese, lg. eggs, milk, cream, vanilla, maple syrup, cinnamon, sugar, salt

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, diced tomatoes, sour cream, salsa, place chicken breast in a bowl with enough italian dressing to, coat ; allow to marinate 30 minutes, refrigerated. grill marinated, chicken until done in a lightly oiled pan. cut into 3/4 pieces, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, spread to the edge of the half. top with diced chicken, fold empty tortilla side on top , and flip over in pan so that, cheese is on top of chicken. cook until very warm throughout ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

olive oil, onion, sliced, garlic clove, crushed, rindless bacon, sliced (ham may be used in place of bacon or use half and half), fresh mushrooms, sliced, white wine, cream or 300 ml light, egg, beaten, pepper , to taste, pasta , of choice, cooked, parmesan cheese, grated

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

cherry pie, by edra ward, time for memories, cherry pie . . ., brown crust and spice and sugar, jucie fruit , piled high., twas baked in the big oven, along with three or four, thier wonderful aroma, came floating out the door ., we watched through all the making, often got a taste . . ., was so delicious, not 1 must go to waste., helped to pick the cherries, that made it extra good, carried in the wood ., we saw the dough mixed quickly, how fast the rolling pin, smoothed it out, so nice and round, just right to fit the tin., firm deft fingers worked, soon each crimson sphere, was ready to be covered, sugar and spice., top would then be dotted, cinnamon , here and there, latticed upper crust, was put in place with care., when twas time for dinner, how everyone would beam, as grandma cut the cherry pie, pour the rich thick cream ., filling for cherry pie, into your favorite unbaked piecrust , place the filling, sugar, cornstarch, salt, cherry juice, red coloring

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

caraway crescents, shortening, sugar, cake yeast, lukewarm water, egg, salt, milk, flour, caraway seeds, melted butter, coarse salt (kosher salt), cream shortening and sugar; add beaten egg. dissolve yeast in the lukewarm water and add to mixture. add enough flour to make a stiff dough. knead until smooth. cover and let rise until double in bulk, about 1 hour., divide dough into two portions. roll out each portion into circle ; cut in 8 wedge-shaped pieces. roll up each piece, stating at the wide end; shape into half circles. brush with melted butter; sprinkle with caraway seeds and a little coarse salt. place on a baking sheet and cover with a clean cloth dish towel. let stand 1 hour or until double in bulk. remove towel and bake at 425 for 10 minutes

baking powder, granulated sugar, brown sugar, salt, flour, nutmeg (grounded ), cinnamon (grounded ), unsalted butter, crisco shortening, eggs, yolks separate the yolk from the whites, vanilla extract, ginger, sliced thinly (whole , 8 slices), whole allspice (placed in boiling water.), peppermint tea bag (lipton tea teabag placed in the water to boil the duff.), guava (red flesh varieties -- 1x beaumont variety, used in the duff, 1x hong kong pink variety, used ), guava (white flesh varieties -- 5x mexican cream variety, - used for making the sauce, 1x sweet white), raisins (dark ), walnuts , and almond (crushed, chopped), banana chips (dried ), pineapple chunk (dried ), raisins (sultans), sweetened flaked coconut, nestle sweetened condensed milk, margarine, banana (ripe ), cherry brandy (1 tbsp is added to the sauce, whereas the other 3 tbsp are used to soak the dark raisin), cognac, gin

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).

milky way bars (2.23 oz) sliced, milk, unsweetened cocoa, vanilla flavored instant pudding or pie filling, sour cream, stir mily way bars, 1/4 cup milk and cocoa in medium saucepan over low heat until smooth., place mixture in medium bowl and chill 10 minutes or until cold. stir in remaining milk and pudding mix. blend with a wire wisk or rotary beater until smooth and slightly thickened. blend in sour cream. chill at least 30 minutes.