-LSB-...] I really miss Cadbury's
Cream eggs from in the UK and I'm not aware of a US alternative so these look like a great option to make instead!
Not exact matches
The Pitch: The NutraSweet ice
cream was powered by Simplesse, a newly approved fat substitute derived
from egg whites and milk protein.
Days are spent tending to the over 125 fruit trees in the orchard, milking the goats for homemade ice
cream and cheeses, gathering
eggs from the chickens, ducks, and geese, and like Jefferson, creating special nurseries for monitoring and recording the best vegetable and flower results and finding creative ways to use the river and land.
Based in Las Vegas, the company produces a variety of bundt cakes
from premium ingredients, including fresh
eggs, real butter and
cream cheese.
SOURCE Adapted
from the pumpkin scone recipe
from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy
cream, plus more for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe
from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy
cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
These biscuits get their light, tender texture
from buttermilk and baking powder, and their rich flavor
from an
egg,
cream, and lots of butter.
-LSB-...]
Egg Dishes: Cheesy Asparagus Bacon Quiche
from The Nifty Foodie
Creamed Asparagus Omelet
from Wholistic Woman Eggs in Hell
from kimchi MOM Asparagus and Cheddar Frittata
from My Catholic -LSB-...]
The crust is made
from ground almonds and the filling form a mixture of
cream cheese,
eggs and heavy
cream, deliciously paired with the tart cranberry sauce.
Ingredients Pasta Dough (Recipe
from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large
eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy
cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2
egg yolks (at room temperature)-1
egg (at room temperature)-1 / 2 cup heavy
cream 2/3 cup (75g) parmesan cheese, finely grated
Buttermilk and Lemon Thyme Ice
Cream adapted
from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9
egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
BrunchWeek
Egg Dishes: Cheesy Asparagus Bacon Quiche
from The Nifty Foodie
Creamed Asparagus Omelet
from Wholistic Woman Eggs in Hell
from kimchi MOM Asparagus and Cheddar Frittata
from My Catholic Kitchen Spring Veggie Quiche
from A Day in the Life on the Farm
Remove
from heat, add
cream, white pepper powder, cheese spread,
egg and green cardamom powder.
I eat them on
eggs, in sandwiches, cooked and raw in every possible format
from paste to pasta to chili and seriously, don't even try to bring me a
cream cheese - schmeared bagel without a thin slice of tomato on it.
Ice
cream parlour (ice
creams, shakes, fro - yo) that is free
from dairy,
egg, nuts and gluten.
Place the
egg yolks in a medium bowl and slowly ladle some of the hot
cream into the yolks while whisking to prevent the yolks
from cooking.
Without getting too «sciencey» on you, saturated fats come
from (mostly) animal sources and are solid at room temperature (butter,
cream,
egg, lard, coconut oil, etc.).
Seeing as I have a few extra
egg whites
from this past weekend's ice
cream making adventure, I believe these macarons are just DYING to be made!
The crust is made with hazelnuts and chocolate sandwich cookies and the filling
from cream cheese, greek yogurt, dark chocolate, cocoa powder,
eggs, and sugar.
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour
cream * 2 large
eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
Unfortunately they're very far
from being vegan since the main ingredients include
eggs, butter and milk /
cream.
It is not the result of being especially rich with
cream or stiff
from eggs, but because chocolate is melted into the pudding at the end, firming up the custard as it cools.
With the remaining
egg from the
egg wash I threw together some pancakes with Ben's Ben and Jerry's ice
cream and chocolate sauce.
It's common to find a few recycled jelly jars filled with
egg whites in my refrigerator; left over
from homemade ice
cream or challah.
Pistachio Salad Easter Peeps Dessert Cups
from Mom Endeavors Easter Bunny Crispy Treats
from See Vanessa Craft Mini No - Bake Carrot Cake Cheesecakes
from A Night Owl Blog
Cream Egg Cracker Toffee
from Spaceships and Laserbeams Bunny Bait
from Kitchen Fun with My 3 Sons Homemade Peeps — recipe and video tutorial
from Ashlee Marie Carrot Cake Cupcakes
from Mommy Hates Cooking Chick Cookies
from Two Twenty One Mini Bunny Cakes
from Happiness is Homemade Strawberries &
Cream Salad Shooters
from Play Party Plan Easy Peeps JELL - O Cake
from Strawberry Mommycakes Easter Bunny Bread Bowls
from The Idea Room
Jam buns
from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1
egg yolk 1/3 cup raspberry jam or your favorite flavor 1
egg yolk, extra 2 tablespoons heavy
cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.
Raspberry trifle cupcakes
from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
This recipe is made
from Creme fraiche, heavy whipping
cream, blueberries,
egg yolk and vanilla powder.
I decided to follow one of the reviewers
from Yonkers by
creaming the butter,
eggs and sugar together before heating in the pan.
Sukrin Melis dissolves more easily than regular Sukrin, and is suitable for: Cakes and desserts that are not baked (for example, cheesecake) Baked goods
Cream cheese icing, buttercream Glace icing, made with water, milk, lemon juice or
egg white * Iced tea and other cold drinks Smoothies Decorating and dusting Made of erythritol, which is made
from glucose extracted
from non-GM corn starch through a natural fermentation process.
Lemon - poppy seed cake with vanilla -
cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5
egg whites 1/3 cup (80 ml) water Vanilla
cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz)
cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
The recipe of unsweetened chocolate, sugar,
eggs, butter, and vanilla (topped with whipped
cream and chocolate curls) is not French at all — it's adapted
from a chocolate ice box pie recipe that Betty Cooper received
from a friend's mother, Hilda Larson, in Holdrege, Nebraska.
Bill's cherry tart
from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy
cream 2
eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
BABYSTEP 7: BAKING INGREDIENTS OVERVIEW All About Honey Let's Talk About Powdered Milk Holiday Baking and FOOD STORAGE Let's Talk About Powdered Eggs Handout: Substitutions, Measurements, and Yields
Egg White Powder Food Storage Substitutions All About Powdered Sour
Cream All About Yeast and Vital Wheat Gluten All About Powdered Butter All About Freeze - Dried Cheese How To Make Ricotta Cheese
From Powdered Milk
Oreo Chiffon Cake Recipe Adapted
from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with
cream (B) 5
egg yolks 50gm sugar 60gm milk 60gm corn oil 100gm cake flour, sifted (C) 5
egg whites 1/2 tsp
cream of tartar or 1 tsp lemon / lime juice 60gm sugar 1.
Sour
cream,
egg yolks... I had to figure out subs for all of that, so what I ended up with was a far cry
from the original recipe, and yielded me a batch of absolutely delicious, delicate, chocolatey cupcakes, which completely sunk in the middle and crumbled as soon as you removed them
from the wrappers.
This soup is also completely vegan (although the marshmallow is not due to the
egg whites) and although it tastes creamy, the creaminess comes
from coconut milk rather than
cream.
And we make homemade vanilla bean ice
cream, too (using
eggs from my backyard).
Lets take a look at the nutritional facts of this grain free porridge: It contains a lot of healthy fats both
from the
egg yolk, flax seeds and coconut
cream.
Ingredients: 2 cups whole, raw, organic milk
from grass - fed cows 1 cup organic
cream, raw is best, but at least not UHT (ultra-pasteurized) 3
egg yolks
from pastured chickens (I don't recommend store - bought
eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
Based on classic French recipes, the desserts are made
from real
cream,
eggs, butter and imported Belgian chocolate with no preservatives.
I just want to note the irony that the only place I think I've ever heard of adding heavy
cream to an
egg scramble came
from a healthy - themed Mexican cookbook... and let's not forget the deep fried tortilla strips.
Pastry
cream, also called Creme Patissiere, is a rich, thick and creamy custard made
from a mixture of milk,
eggs, sugar, flour and cornstarch (corn flour).
Custards and ice
cream bases aren't hard to make — they just need a little handholding to keep the
eggs in them
from scrambling.
As an everyday dessert I reduce the
eggs and use milk instead of
cream but sometimes I splurge: — RRB - My mum used to prepare this a lot when I was a kid coming home
from school.
If I go too long without making a fresh batch, I'll start getting puppy eyes
from him, so I make sure I have heavy
cream and
Egg Beaters on my shopping lists.
;) Pecan - coconut bread pudding
from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large
eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy
cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy
cream, to serve Preheat the oven to 180 °C / 350 °F.
:D Mini blueberry pies with a lattice top slightly adapted
from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large
egg yolk (plus 1 more if needed) 2 tablespoons heavy
cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped
cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Silver poppy seed cake trifle
from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml)
egg whites, lightly beaten To serve: 1 cup heavy
cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted
from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3
eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.