182699 pumpkin nut cream freeze Recipes
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gingersnap cookie crumbs (about 30 cookies) and13 Moregingersnap cookie crumbs (about 30 cookies), granulated sugar, divided, melted butter, salt, cream cheese, softened at room temperature, sour cream, dark brown sugar, eggs, at room temperature, pumpkin puree, vanilla extract, all-purpose flour, salt, pumpkin pie spice, garnishes: candied nuts , whipped cream25 min, 14 ingredients
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all-purpose flour, baking powder, salt, ground cinnamon and10 Moreall-purpose flour, baking powder, salt, ground cinnamon, ground ginger, sugar , plus, sugar, butter, softened, pack pumpkin (15 ounces), water, dried cranberries, chopped pistachio nut (optional), cream cheese frosting1 hour , 14 ingredients
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Kraft Strawberry Cream Freezecream cheese, milk, vanilla flavored pudding and4 Morecream cheese, milk, vanilla flavored pudding, vanilla wafer cookies, fresh strawberries, sliced and divided, strawberry ice cream topping, sandwich cookie pie crust35 min, 8 ingredients
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Pumpkin Streusel Nut Muffinshodgson mill white whole wheat flour, baking powder, sugar and11 Morehodgson mill white whole wheat flour, baking powder, sugar, egg, salt, pumpkin pie spice, milk, canned pumpkin, nuts, chopped (optional), oil, brown sugar , packed, cinnamon, butter, nuts, finely chopped33 min, 14 ingredients
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Pumpkin Custard Tart with Red-Wine Caramel Saucewhole almonds with skin (2 1/2 oz), toasted and17 Morewhole almonds with skin (2 1/2 oz), toasted, all-purpose flour, baking powder, salt, cinnamon, ground ginger , cardamom, cloves, white pepper, and freshly grated nutmeg, unsalted butter, softened, sugar, egg, dark brown sugar, eggs, mild molasses, salt, ground cinnamon , mace, cloves, and freshly grated nutmeg, canned solid-pack pumpkin (15 oz) or fresh pumpkin puree, heavy cream, pine nuts, red-wine caramel sauce3 hour 15 min, 18 ingredients
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Pumpkin Nut Loafsugar, eggs, self rising flour, pumpkin, oil, nutmeg and3 Moresugar, eggs, self rising flour, pumpkin, oil, nutmeg, cinnamon, salt, nuts, chopped1 hour 10 min, 10 ingredients
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Pumpkin Roll IIIeggs, lemon juice, white sugar, pumpkin, flour and8 Moreeggs, lemon juice, white sugar, pumpkin, flour, baking powder, nutmeg, cinnamon, nuts, cream cheese, powdered sugar, butter, vanilla13 ingredients
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Pumpkin Nut Rollflour, baking powder, cinnamon 1 tsp. ginger, nutmeg, salt and9 Moreflour, baking powder, cinnamon 1 tsp. ginger, nutmeg, salt, eggs, sugar, canned pumpkin, lemon juice, walnuts, chopped, cuup powdered sugar, cream cheese, butter, vanilla15 min, 14 ingredients
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Pumpkin Muffinsflour, sugar, soda, cinnamon, nutmeg, pumpkin pie spice and6 Moreflour, sugar, soda, cinnamon, nutmeg, pumpkin pie spice, salt, eggs (beaten ), oil, water, mashed pumpkin, nuts (optional)20 min, 12 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei 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.15 min, 20 ingredients
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