One of the gallons we purchased had a full 6
cups of cream on top!
Not exact matches
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for
on top] 2 tbsp • heavy
cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
To assemble: Crumble part
of the baked and cooled meringue to make about 4
cups / Place a generous spoonful
of whipped
cream on each serving plate, 1/2 C
of the crumbled meringue, rhubarb and sauce, a little more whipped
cream, another 1/2 C meringue pieces, and more rhubarb.
Use plain whipped
cream or add a little rhubarb sauce to whipped
cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts
of cherries, plan
on 3 - 4 T sugar per
cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
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.
1 8oz pkg
of cream cheese 1/3
cup sugar 1 8oz tub
of cool whip (thawed) 1 1/2
cups cherry pie filling Graham cracker crust (prepare as per instructions
on box)
I cut back
on 1/2
cup and used xilitoyl in place
of sugar and used vegan marg, coconut
cream and earth balance chocolate in the glaze it was amazing!
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.
I added about half a
cup of coconut
cream to the fondue I made yesterday, and ran it through the blender (single serve
cup on the Ninja).
If you're planning to double the recipe but only need enough frosting to do a rose swirl
on each cupcake, instead
of doubling the frosting recipe you could change the frosting to be use 1 and 1/4
cup butter (2 and 1/2 sticks), 4 - 5
cups powdered sugar, and 3 - 4 tablespoons
of whipping
cream.
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.
The
cream of chicken doesn't sound weird at all You can also use 4oz
of cream cheese and 1
cup of milk if you don't have the
cream of ANY soup
on hand XO
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
Beat 3
cups of cold heavy
cream on high for 2 - 3 minutes until medium to stiff peaks form.
Make the apple cider ice
cream: Heat the 4
cups of apple cider in a medium saucepan
on high heat.
1 1/4
cups pumpkin puree * If you need instructions
on how to make your own click here 12 oz
Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch
of salt.
To the potato flesh add sour
cream, butter, salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the green onions, and milk (start adding 1/2
cup of milk but you may not need to add it all depending
on the consistency you want).
Spread 1/8 -1 / 4
cup of the pastry
cream onto the banana cake; place one
of the almond dacquoise layers
on top and spread with another 1/8
cup pastry
cream.
Using your spoon, spoon the mixture
on top and over the mounds
of frosting in each candy
cup to enclose the
cream cheese icing inside
of the candy
cup.
Add
cream cheese and reserved 1/3
cup raspberry puree and beat with electric mixer
on high speed, scraping down sides
of bowl once or twice, until smooth, about 2 minutes.
3 bananas 1 tin
of sweetened condensed milk 2
cups whipping
cream 1 package
of digestive biscuits or graham crackers1 stick
of butter 1 tsp vanilla 1 small bar
of chocolate If you don't mind using store bought ingredients you can cut down a lot
on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
Using the back
of an ice
cream scoop or tablespoon, press down
on the center
of each cookie to form a
cup.
Cream of Chicken soup substitute 1 3/4
cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder -
on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little
of both until I reach the desired taste)
Combine the vegan
cream cheese and 6
cups of powdered sugar in a mixing bowl and beat
on medium speed until well - combined.
Pour 1/2
cup of the
cream over the white chocolate and microwave it
on medium high for 45 - 60 seconds.
In a medium mixing bowl
on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3
cup of the warm
cream and half the sugar until smooth.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour
cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Divide the remaining batter among the muffin
cups, placing
on top
of the
cream cheese to cover completely.
To the potato flesh add sour
cream, butter, salt, pepper, 1/2
cup cheese, 1/2 the green onions, and milk (start adding 1/2
cup of milk but you may not need to add it all depending
on the consistency you want.
The recipe uses just a half
cup of cream for the entire dish, so it shouldn't be too much
of a strain
on your diet.
Melt the 1/2
cup butter in a small pot
on the stove whisk together the other 3/4
cup of brown sugar, maple syrup and whipping
cream with the butter as it melts.
You should get about 1
cup of sauce, and it goes both in the ice
cream, and
on top.
Mix
cream cheese, sour
cream, mayonnaise, 1/2
cup mozzarella and 1/2
cup Parmesan cheese and spread
on the bottom
of a pie plate.
Reese's Peanut Butter Sundae Dasher featuring Reese's Peanut Butter ice
cream on top
of a layer
of peanut butter sauce, mixed with Reese's peanut butter
cups and topped with a layer
of fudge and whipped
cream.
White chocolate, lime and candied kumquat truffles based
on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy
cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place
cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
2
cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3
cup raw almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle
of cinnamon for tartlets and
on fruit, just before serving Whipped
cream, optional
Spoon 1 tablespoon
of cream cheese mixture
on top
of the batter in each muffin
cup.
Add 3
cups heavy
cream, 1/3
cup powdered sugar and 1 tablespoon
of vanilla extract to a bowl and whip
on high speed with a mixer until thickened and stiff peaks form.
First you get me started
on caramel / chocolate covered matzoh and then every conceivable kind
of unimaginably delicious ice
creams, and now peanuts made with no less than a
cup of sugar.
* 4 ounces (110g)
cream cheese, homemade (recipe
on page 389
of the book) or store - bought * 8 tablespoons (4 oz., 100g) unsalted butter * 1
cup (4.25 oz, 125g) all - purpose flour * 1/4 teaspoon kosher salt
For large cookies, use 1/4
cup (60 ml)(60 grams)
of batter (I like to use an ice
cream scoop) and place six cookies
on each baking sheet.
block
cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium red onion, thinly sliced (generous 1/2
cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter
of the
cream cheese
on a tortilla.
Another option is to cook the raw okara by combining a half -
cup water per
cup of okara
on the stovetop in a pan, and cooking over medium heat, stirring, until it's about the consistency
of thick
cream of wheat.
To make this dish lighter without skipping
on creamy flavour, I used just one quarter
of a
cup of soaked cashews blended in water to create an amazing creamy sauce with half the fat
of a coconut
cream based version.
Add the butter and
cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 °
on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a
cup of ice water.
What a great dessert with some simple vanilla ice
cream — just
on their own with a
cup of tea.
Depending
on the coconut milk brand, either 1 or 2 cans
of coconut milk will yield 2
cups coconut
cream.3) Blueberry lime cheesecake can also be placed in the freezer to help firm the filling up quickly.
NOTE: If I have whipping
cream, I put about 1/4
cup of whipping
cream in a measuring
cup and then fill the rest
of the way with 2 % milk... if I have no
cream on hand, I just use 1
cup of 2 % milk).