220685 pumpkin pudding with candied ginger whipped cream Recipes

whipping cream, sugar, dates, pitted and thinly sliced lengthwise, bananas , sliced in half lengthwise then sliced into 1/2 inch half rounds, ground cinnamon, to top

cake, nonstick vegetable oil spray, cake flour, ground cinnamon, ground ginger, ground allspice, eggs, separated, sugar, golden brown sugar, canned solid pack pumpkin, salt, powdered sugar, dark rum, unflavored gelatin, chilled whipping cream, powdered sugar, english toffee pieces (or chopped candy; about 7 oz), powdered sugar, purchased caramel sauce, warmed

cold milk, heavy whipping cream, divided, instant vanilla pudding mix, pumpkin pie spice, canned pumpkin, pumpkin pie spice for garnish, gingersnaps , optional

pie crust, eggs, ground cinnamon, ground ginger, nutmeg, allspice, salt, heavy whipping cream, brown sugar , firmly packed, granulated sugar, canned pumpkin puree, whipping cream, white chocolate sauce

brown sugar, canned pumpkin (1 can), pumpkin pie spice, instant vanilla pudding, milk, cool whip

chopped peeled fresh ginger, all purpose flour, sugar, salt, chilled unsalted butter, cut into small pieces, chilled solid vegetable shortening, cut into small pieces, egg yolk, more) ice water, pack pumpkin, whipping cream, eggs, sugar, golden brown sugar, ground cinnamon, ground allspice, ground nutmeg, salt, all purpose flour, golden brown sugar, coarsely chopped walnuts (about 2 1/2 oz), chipped crystallized ginger, ground ginger, unsalted butter, cut into small pieces, room temperature

sugar, eggs, canned pumpkin puree, salt, ground ginger, cinnamon, ground allspice, heavy cream, cinnamon whipped cream

vanilla wafers , crushed into crumbs, ground pecan pieces, melted butter, cream cheese, softened and cubed, light brown sugar, eggs, heavy cream, all-purpose flour, salt, cinnamon, vanilla, pumpkin puree, sweetened whipped cream, bourbon, semisweet chocolate sauce, warm , recipe follows, chocolate sauce, half-and-half, butter, semisweet chocolate chips, pure vanilla extract

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.

whipping cream (well chilled ), powdered sugar (use 1/3 to 1/2 cup for a sweet whipped cream), cornstarch, pure vanilla extract (optional)

whipping cream, powdered sugar, brandy, ground coffee, ground cardamom, sugar, ground cinnamon, ground nutmeg, water

whipping cream, white chocolate, grated, fresh ginger, flour, toasted pine nuts, brown sugar, shortening, butter, cold and cut into small pieces, ice water, salt, cooked pumpkin, egg, lightly beaten, brown sugar, evaporated milk, ground ginger, salt, candied ginger, to garnish

unflavored gelatin, cold water, eggs separated, sugar, fresh pumpkin puree or canned pumpkin, sour cream, salt, cinnamon, nutmeg, ginger, sugar, rum extract, heavy cream whipped, baked 9 pie shell, candied ginger finely chopped, chopped pecans

eggs, sugar, cinnamon, nutmeg, butter or 1/4 cup margarine, melted, vanilla, plain breadcrumbs, milk, canned pumpkin, raisins, whipping cream, sugar, ginger

nonstick vegetable oil spray, cake flour, ground cinnamon, ground ginger, ground allspice, eggs, separated, sugar, golden brown sugar, canned solid pack pumpkin, salt, powdered sugar, dark rum, unflavored gelatin, chilled whipping cream, powdered sugar, english toffee pieces (or chopped candy; about 7 oz), powdered sugar, purchased caramel sauce, warmed

butter, melted, plus more for greasing, sugar, fine salt, gingersnap cookies, sleeve graham crackers (about 9 sheets ), pumpkin puree (about 1 1/2 cans), dark brown sugar, ground cinnamon, eggs, banana, mashed, egg white, evaporated milk, heavy cream, sugar, candied ginger, minced

unsweetened pumpkin puree, fat-free sweetened condensed milk, eggs, salt , pinch, graham cracker pie crusts, chopped candied ginger