Homemade ricotta from Donna Hay magazine 6
cups full cream milk 2 tablespoons white vinegar Place the milk and a candy thermometer in a saucepan over medium heat and heat to 80ºC / 176ºF.
I made this tonight with 1 cup coconut milk, 2
cups full cream milk & 1 cup skim milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the almond - I have essence rather than extract & it's just awful for some reason!
Not exact matches
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces
full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2
cup (1 stick) unsalted butter, room temperature 2
cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt
Place enough ice
cream in each muffin
cup so that it's
full.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or
full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
You can use sour
cream instead, or you can just use the
full 1/2
cup of oil instead and skip the yogurt.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a
full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour
cream [I used nonfat yogurt]
Evenly fill the muffin
cups with the batter (the muffin
cups will be
full), using two spoons or an ice
cream scoop.
Fill each muffin
cup about 3/4
full with the batter, using two spoons or an ice
cream scoop.
Bring the remaining 1/2
cup cream to a
full boil.
For the Cheesecake: 2 8oz bricks of
FULL FAT
cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
* Just squeeze between paper towel to drain, I wound up with about 1/2
cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of
full fat coconut milk or you can purchase canned coconut
cream
I used a small can, chilled drained of any water, or 1/2
cup coconut
cream (thick part) from a 13.6 oz can
full fat coconut milk
This is my dilemma with coconut whipped
cream — often I only want about 2 TBS., when a
full can makes about a
cup & I don't want to waste the rest.
3/4
cup heavy
cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2
cups all - purpose flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick)
full - fat brick - style
cream cheese, very cold, cut into pieces
In general, regular (
full - fat) ice
cream contains about 140 calories and 6 grams of fat per 1/2
cup serving.
Key Lime Pie Filling: 1 14 - ounce can sweetened condensed milk 1/4
cup full - fat sour
cream 4 large egg yolks, room temperature 1 tablespoon lime zest (or key lime zest) 1/2
cup key lime juice
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour
creamcream
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour
cream and chopped chives or parsley, for garnish (optional)
1 can
full fat coconut milk, chilled in the fridge overnight so that the
cream rises to the top 1/2
cup powdered sugar (optional) 1 tsp matcha dissolved in 1 tsp boiling water
So while these are by no means diet food, they are much lighter than most of the recipes for creamy delicious enchiladas I've come across, for example I cut 4
cups of cheese and swapped
full fat sour
cream for fat free greek yogurt.
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight)
full - fat coconut milk
1 can Rotel tomatoes and green chilies 8 ounces
cream cheese,
full fat 1 pound pepper jack cheese 8 ounces sour
cream,
full fat 3/4
cup whole milk (or half & half)
Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1
cups), Sugar - 250 grams (1
cups),
Full cream milk - 1
cups, Grated Coconut — Grated Coconut — 1/2
cup, Pure ghee...
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml) milk, whole is best here 1
cup (240 grams) sour
cream (
full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
I used 1
cup water + 1/4
cup half and half instead of milk,
full - fat yogurt instead of sour
cream, and whole einkorn flour instead of AP.
1/2
cup unsweetened,
full fat canned coconut milk (only use the thick white
cream on top!
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular
full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped
cream, either dairy
cream or coconut
cream
Let's start baking... Smores Cheesecake Eggrolls Yields: 10
full size eggrolls Ingredients: 1
cup softened
cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying Directions: 1.
Don't overfill your muffin tins: Use a large spoon or ice
cream scoop to fill muffin
cups about three - fourths
full.
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour
cream 4 large egg whites, room temperature
Whipped
Cream Frosting: 3 cups heavy cream, cold 4 - 6 tablespoons confectioner's sugar 1 tablespoon pure vanilla extract 3/4 cup full - fat sour
Cream Frosting: 3
cups heavy
cream, cold 4 - 6 tablespoons confectioner's sugar 1 tablespoon pure vanilla extract 3/4 cup full - fat sour
cream, cold 4 - 6 tablespoons confectioner's sugar 1 tablespoon pure vanilla extract 3/4
cup full - fat sour
creamcream
full fat coconut milk /
cream 1/4
cup salted peanuts 2 - 4 mini peanut butter
cups (I used Trader Joe's dark chocolate ones)
3 tablespoons prepared horseradish (drained before measuring) 1/2
cup pure sour
cream (containing no additives) 1/2
cup full - fat mayonnaise 1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional)
1/2 pound medium - sharp white cheddar cheese, finely shredded 1/2 pound Emmentaler cheese, finely shredded 1/4
cup full - fat sour
cream (containing no additives) 1/4
cup full - fat mayonnaise 8 to 10 large garlic cloves, put through a garlic press 1/2 teaspoon ground cayenne pepper or hot paprika (optional) 1/4 teaspoon salt
1
cup cashews 1 14 - ounce cans coconut
cream OR
full fat coconut milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
6 eggs, beaten 1
cup nonfat milk (or any milk /
cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2
full leaves rainbow chard, sliced Crumbled feta cheese for topping
Philippine Soft Milk Candy Recipe & Image: Sadia Khan Chowdhury Cooking time: 30 minutes Ingredients: 1 1/2
cups fresh or evaporated milk 3 Tbsp sugar 1 tsp butter 5 tbsp
full —
cream powdered milk Sugar for rolling Directions: Step: 1 Combine milk and sugar; bring to a boil and -LSB-...]
1 can
full - fat coconut milk or
cream ~ for fully raw use 1
cup cashew
cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.
1/2
cup (1 stick) + 3 tablespoons unsalted butter, divided 1/2
cup whole milk 1/2
cup full - fat sour
cream 1/3
cup granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 3 1/4
cups all - purpose flour 1 teaspoon lemon zest (from 1 medium lemon) 1 teaspoon Kosher or sea salt 2 large eggs, room temperature
zest of 1 Meyer lemon 1/4
cup granulated sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick)
full - fat brick - style
cream cheese, very cold, cut into pieces 3/4
cup heavy
cream + more for brushing, very cold
sour
cream 1 (8 oz) can tomato soup 2 (8 oz) cans
cream of mushroom soup 1
cup Burgundy or other
full bodied red wine 3 tbsp.
Filling: Sliced Strawberries, Raspberries, Blueberries 2 cans
Full - Fat Coconut Whipped
Cream, chilled 1/2
cup Powdered Xylitol or Erythritol 1 teaspoon Vanilla Extract 1 teaspoon Stevia Extract or to taste
Fill muffin tins using a cookie or ice -
cream scoop so each
cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4
full.
I had a
cup every morning, nice and strong with
full fat
cream, honey and a dash of cinnamon.
Caramel: 1
cup Honey or Maple Syrup * 1
cup Organic Butter 3/4
cup Heavy
Cream or
Full - Fat Coconut Milk (white portion only) 1 1/2 teaspoons Pure Vanilla Extract
Salted Caramel Sugar 3/4
cup sugar flakey sea salt Gingerbread Latte 2
cups lite or
full fat canned coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2
cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped
Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
Cream 1
cup heavy whipping
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla ext
cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
* Two 15 - ounce cans
full - fat coconut milk, divided * 3
full droppers of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2
cup chopped chocolate
And scrape out the
cream to use for the ice
cream, you will need 3
cups full.
Open your can of
full fat coconut milk and add 1
cup of the coconut water + 3 tablespoons coconut
cream to the soup pot.