Sentences with phrase «cup of cream with»

Whip up another cup of cream with whatever sweetener you want and spread on top.

Step 11: The next day when ready to serve, whip 1 cup of cream with 1 T. sugar and 1/2 tsp.

Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

Warm one cup of the cream with the cocoa powder in a medium sauce pan.

Not exact matches

For example, make it a point to eat at the dinner table instead of in front of the TV, or replace your nightly bowl of ice cream with a hot cup of tea.

The only constant is the free issue of custard cream cookies, which we call biscuits, along with the tea, which is now less brown than it was, and is served in paper cups rather than china.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Pour the half cup of cream and egg in a small dish and beat with a fork.

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting

I love coffee cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make

Just like this Banana Bread, and this Blueberry Breakfast Cake, these cranberry cream cheese pastries go perfectly with your morning cup of coffee or tea.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Make sure you have some vanilla ice cream or a cup of coffee on hand to go with this cake or you won't make it.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

As a variation (and I've made it several times as well) you can replace one package of cream cheese with 1 cup of cottage cheese)

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

In a large bowl, beat 1/4 cup of the dulce de leche with the cream cheese until smooth.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks.

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

Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar

Or, eat it at home, on a plate, in your kitchen, with a hot cup of tea and a scoop of cold vanilla ice cream.

Being Sunday in Geneva, shops were closed, so I used the cream cheese I had and replaced the 1/2 cup of cream necessary with 1/2 cup unsweetened, natural yogurt.

I made this once, and while it was very tasty, you can only eat a cup of it, not even a bowl, because it's so rich with the cream and sausage.

Serve with clotted cream, jam and cup of tea.

* 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

Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.

For the topping, I whipped up 2 pints of heavy cream with a 1/4 cup of powdered sugar and 1/4 cup of a Japanese peach yogurt drink.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

Using an ice cream scoop or measuring cup with a 1/4 - cup capacity, scoop out mounds of dough.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree

To serve, spread about 1/3 cup of the Bourbon Cream onto the center of each plate and top with a wedge of the pie.

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skicream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skiCream Cheese (I use lite with fabulous results) Saute bacon in skillet.

I love nothing more than sitting inside, watching the rain come down, cupping a big mug of hot chocolate — with a tall tower of whipped cream, of course.

Okay, I know it doesn't sound possible, but the Waffle of Insane Greatness is even Insanely Greater with a cup of cream subbed for the milk / buttermilk.

Layer the vanilla and chocolate ice cream into layers in a jar or cup and decorate with your choice of toppings.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

With the batter already in my loaf pans, I softened 4 ounces of cream cheese and stirred in a 1/2 cup brown sugar.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Endless cups of berries with a cream cheese sauce stirred through.

In many instances of abdominal aches and intestinal irritation, a cup of simple kuzu cream (kuzu with umeboshi paste, shoyu, and fresh ginger juice) brings quick relief, particularly with children, who often do not like the taste of over-the-counter medications.

In a large glass measuring cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or milk), whipping cream and vanilla with a whisk.

I used fresh mango pulp, fat free half and half instead of heavy cream, 2/3 cup whole milk with 1/3 cup nonfat powdered milk added, 2 whole eggs, and I didn't sieve it.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240 ml) heavy cream with 2 - 3 teaspoons lemon juice in a bowl.

In a large bowl add in aquafaba (about 3/4 cup should be reserved) along with cream of tartar.

For three cups of milk and a cup of cream, I was usually left with only a cup of ricotta.