Showing posts with label Cream. Show all posts
Showing posts with label Cream. Show all posts
Spiced Whipped Cream
Heavy Cream American
Condiments No Cook Quick Heavy Cream American
1 cup heavy am
1 teaspoon namon
1/2 teaspoon meg freshly grated
1/4 teaspoon ger
Whip the cream until light and fluffy. Fold in the spices. Chill.
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Pepper Cream cheese dip
12 Servings
cream cheese appetizer
cucumber italian dressing cream cheese appetizer
1 Whipped am cheese
1 Triper mix from Publix
1 umber
1 on
1 black ves
1 Italian dressing
1 Lowry t
Spread cream cheese onto a dish Chop cucumber, black olives and onion and mix with the tripepper mix Add a couple squirts of Italian dressing to the veggie mix. Sprinkle some lowry salt over the cream cheese Pour veggie mix onto the cream cheese.
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cream cheese appetizer
cucumber italian dressing cream cheese appetizer
1 Whipped am cheese
1 Triper mix from Publix
1 umber
1 on
1 black ves
1 Italian dressing
1 Lowry t
Spread cream cheese onto a dish Chop cucumber, black olives and onion and mix with the tripepper mix Add a couple squirts of Italian dressing to the veggie mix. Sprinkle some lowry salt over the cream cheese Pour veggie mix onto the cream cheese.
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Cream Of Butternut Soup
6 Servings
Butternut English
Soup Winter Butternut English
2 medium atoes diced
6 rashers on chopped
1 kilogram ternut squash peeled an diced
75 mililiter nge juice
namon stick or curry leaves
1 cup k
namon
1 medium on chopped
1 knob ter
3 cups cken Stock
nge zest
soning to taste
1 cup am
Fry potatoes, onions and diced bacon in a knob of butter. Add butternut, stock and orange juice and peel. Season to taste and add curry leaves or cinnamon stick. Simmer until soft. Remove orange peel, cinnamon stick and curry leaves. Liquidise until smooth. Add milk, cream and a little ground cinnamon. Reheat carefully. Serve with a swirl of extra cream
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Butternut English
Soup Winter Butternut English
2 medium atoes diced
6 rashers on chopped
1 kilogram ternut squash peeled an diced
75 mililiter nge juice
namon stick or curry leaves
1 cup k
namon
1 medium on chopped
1 knob ter
3 cups cken Stock
nge zest
soning to taste
1 cup am
Fry potatoes, onions and diced bacon in a knob of butter. Add butternut, stock and orange juice and peel. Season to taste and add curry leaves or cinnamon stick. Simmer until soft. Remove orange peel, cinnamon stick and curry leaves. Liquidise until smooth. Add milk, cream and a little ground cinnamon. Reheat carefully. Serve with a swirl of extra cream
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Cream Puffs low cal
6 Servings
eggs french
Dessert eggs low calorie whip cream french
1 cup water
3 tablespoon ter
1 t t
1 cup ur
3 s
1 carton of whip am FF
3 Tcolate sauce FF topping or melted chips
Boil water and butter. Add flour and salt at one time, mix until a ball forms. Remove from heat. Add eggs one at time beating until combined. Drop 12 balls on a greased cooking sheet. Bake at 350 for 25-35 minutes. Prick or cut when you remove from oven to let steam escape. Cut open at the bottom and remove wet insides, let dry. Fill will FF whip cream and add sugar free chocolate sauce on the top.
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eggs french
Dessert eggs low calorie whip cream french
1 cup water
3 tablespoon ter
1 t t
1 cup ur
3 s
1 carton of whip am FF
3 Tcolate sauce FF topping or melted chips
Boil water and butter. Add flour and salt at one time, mix until a ball forms. Remove from heat. Add eggs one at time beating until combined. Drop 12 balls on a greased cooking sheet. Bake at 350 for 25-35 minutes. Prick or cut when you remove from oven to let steam escape. Cut open at the bottom and remove wet insides, let dry. Fill will FF whip cream and add sugar free chocolate sauce on the top.
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Chocolate Cream Pie
12 Servings
Chocolate American
Desserts Bake Meatless Chocolate American
Crust
1 1/2 cups King Arthur Unbleached -Purpose Flour
1/2 teaspoon t
1/4 cup vegetable rtening
1/4 cup (1/2 stick) cold unsalted ter
1/8 to 1/4 cup ice water
Filling
2 tablespoons unsalted ter
1 1/3 cups isweet chocolate chopped
1 teaspoon illa extract
2/3 cup granulated ar
3 tablespoons nstarch
2 tablespoons unsweetened oa powder
1/8 teaspoon t
3 large yolks
1 cup heavy am divided
2 cups k
Topping
1 cup heavy am
1/4 cup confectioners' ar
1/2 teaspoon illa extract
Crust 1) In a medium bowl, whisk together the flour, and salt. 2) Cut in the shortening until it's in lumps the size of small peas 3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail. 4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough 5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot 6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick 7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling 8) To blind bake the crust: Preheat the oven to 400?F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished. 9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes. 10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely. Filling 1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. 2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks 3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. 4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute 5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. 6) Whisk until the chocolate is melted and the mixture is smooth. 7) Pass the filling through a strainer into a bowl to remove any lumps. 8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Topping 1) Place the heavy cream in a chilled mixing bowl. 2) Whip until the whisk begins to leave tracks in the bowl. 3) Add the sugar and vanilla and whip until the cream holds a medium peak. Assembly 1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. 2) Spoon or pipe the whipped cream on top. 3) Chill the pie until ready to serve. Variation: Meringue topping 3 large egg whites (reserved from filling) pinch of salt 1/2 cup (3 1/2 ounces) sugar 3 tablespoons (1 1/2 ounces) water 1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt. 2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat. 3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks. 4) Preheat the oven to 400?F. 5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely. 6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve
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Chocolate American
Desserts Bake Meatless Chocolate American
Crust
1 1/2 cups King Arthur Unbleached -Purpose Flour
1/2 teaspoon t
1/4 cup vegetable rtening
1/4 cup (1/2 stick) cold unsalted ter
1/8 to 1/4 cup ice water
Filling
2 tablespoons unsalted ter
1 1/3 cups isweet chocolate chopped
1 teaspoon illa extract
2/3 cup granulated ar
3 tablespoons nstarch
2 tablespoons unsweetened oa powder
1/8 teaspoon t
3 large yolks
1 cup heavy am divided
2 cups k
Topping
1 cup heavy am
1/4 cup confectioners' ar
1/2 teaspoon illa extract
Crust 1) In a medium bowl, whisk together the flour, and salt. 2) Cut in the shortening until it's in lumps the size of small peas 3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail. 4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough 5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot 6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick 7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling 8) To blind bake the crust: Preheat the oven to 400?F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished. 9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes. 10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely. Filling 1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. 2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks 3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. 4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute 5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. 6) Whisk until the chocolate is melted and the mixture is smooth. 7) Pass the filling through a strainer into a bowl to remove any lumps. 8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Topping 1) Place the heavy cream in a chilled mixing bowl. 2) Whip until the whisk begins to leave tracks in the bowl. 3) Add the sugar and vanilla and whip until the cream holds a medium peak. Assembly 1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. 2) Spoon or pipe the whipped cream on top. 3) Chill the pie until ready to serve. Variation: Meringue topping 3 large egg whites (reserved from filling) pinch of salt 1/2 cup (3 1/2 ounces) sugar 3 tablespoons (1 1/2 ounces) water 1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt. 2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat. 3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks. 4) Preheat the oven to 400?F. 5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely. 6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve
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Strawberry Ice Cream
Strawberries American
Desserts Advance Summer Strawberries American
1 1/2 cups whole k
2 s
2 yolks
3/4 cup plus 1/3 cup ar
1 1/4 cup heavy am
1 pint fresh awberries hulled and thinly sliced
Juice of 1/2 on
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat. 2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes. 3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold. 4. Combine strawberries, 1/3 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours. 5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.
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Cream of Nopalitos Soup
Nopalitos, the prepared pads of the prickly pear cactus, add their slightly tart flavor to this pureed vegetable soup.
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Cranberry Cream Mold
12 Servings
Cranberry American-South
Thanksgiving Christmas Advance Side Dish Salads Cranberry American-South
3 packages pberry Jello
3 cups Water ling
1 pint r cream
1 can (16 oz) Whole nberry sauce
Dissolve jello in boiling water. When mixture thickens, beat in sour cream and cranberry sauce. Pour into pan or mold. Chill until firm.
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Cranberry American-South
Thanksgiving Christmas Advance Side Dish Salads Cranberry American-South
3 packages pberry Jello
3 cups Water ling
1 pint r cream
1 can (16 oz) Whole nberry sauce
Dissolve jello in boiling water. When mixture thickens, beat in sour cream and cranberry sauce. Pour into pan or mold. Chill until firm.
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Cinnamon Cream Syrup
12 Servings
Cinnamon American
Breakfast Condiments Quick Cinnamon American
1 cup n syrup
2 cups ar
1/2 cup water
2 teaspoons namon
1 cup porated milk
In saucepan, bring corn syrup, sugar, water and cinnamon to a full boil. Stir for 2 minutes. Cool 5 minutes. Add milk. Serve warm over pancakes.
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Cinnamon American
Breakfast Condiments Quick Cinnamon American
1 cup n syrup
2 cups ar
1/2 cup water
2 teaspoons namon
1 cup porated milk
In saucepan, bring corn syrup, sugar, water and cinnamon to a full boil. Stir for 2 minutes. Cool 5 minutes. Add milk. Serve warm over pancakes.
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Cream Cheese Butter Burgers
The jumbo beef burger patties are stuffed with a mixture of cream cheese, cheddar cheese, mayo and butter, then sealed and grilled.
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Pineapple Cream Bites
A graham cracker crust with a moist pineapple cake and marshmallow-cocount filling, all topped off with powdered sugar icing and maraschino cherries.
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Sour Cream Banana Cake
A sweet cream cheese frosting is the perfect topper for this moist and tender banana cake.
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Cherry Cream Cheese Pie
This pie is so simple, you don't even need to turn on your oven. Cream cheese blended with cherries and whipped topping make for a fluffy pie.
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Coconut Cream Pie
6 Servings
Coconut custard
Southern U.S.
coconut cream pie sweet and spicy rich dessert easy graham crust Coconut custard Southern U.S.
1 1/2 cups half-and-half
1 1/2 cups onut milk
3 yolks
3/4 cup white ar
1/2 cup nstarch*
1/4 teaspoon t
1 cup flaked onut toasted
1 teaspoon illa extract
1 (9 inch) pie shell baked
1/2 pint heavy whipping am
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top. Notes: To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in a graham cracker crust.
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Coconut custard
Southern U.S.
coconut cream pie sweet and spicy rich dessert easy graham crust Coconut custard Southern U.S.
1 1/2 cups half-and-half
1 1/2 cups onut milk
3 yolks
3/4 cup white ar
1/2 cup nstarch*
1/4 teaspoon t
1 cup flaked onut toasted
1 teaspoon illa extract
1 (9 inch) pie shell baked
1/2 pint heavy whipping am
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top. Notes: To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in a graham cracker crust.
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Low-Carb Whipped Cream
4 Servings
Cream
American
swee creamy white Dessert Special Occasion Low Calorie Cream American
14 oz. chilled heavy whipping am
2 Tbsp. enda® (or to taste)
1 tsp. illa extract
Add all ingredients to canister and swirl to completely dissolve sugar before charging with one iSi cream charger.
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Cream
American
swee creamy white Dessert Special Occasion Low Calorie Cream American
14 oz. chilled heavy whipping am
2 Tbsp. enda® (or to taste)
1 tsp. illa extract
Add all ingredients to canister and swirl to completely dissolve sugar before charging with one iSi cream charger.
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Cream Cheese Pound Cake
16 Servings
eggs
American
sweet buttery delicious Easter Christmas Thanksgiving eggs American
3 cups ar
1 lb. unsalted ter
8 oz. am cheese
6 large s
3 1/4 cups cake ur sifted
2 tablespoons extract of your choice
IMPORTANT NOTE: The butter, cream cheese and eggs should all be at room temperature BEFORE you start this recipe. If you know you are going to be baking this recipe, lay all these out on the counter the night before so they will be ready first thing in the morning. Also, it is very important to prep your ingredients BEFORE you start. I measure everything out and have it on the counter so when I start the mixer, everything is handy and ready to go. Go ahead and crack all 6 eggs into a bowl and try really hard not to bust the yolks. It is important to add these eggs one at a time and it's easier to do that if the yolks are intact. You can add the extract to the bowl of eggs. Go ahead and measure out the flour, sift it and have it ready. You can add nuts to this recipe at the end by folding them into the batter with a spatula but remember to add about 15 to 30 minutes to the baking time. Preheat your oven to 300 degrees and make sure the rack is in the right place. You'll need to look in your oven and find the middle rack, then go down one. This way, when you put that bundt pan in there, it is actually going to be in the middle of the oven because it is quite a bit taller than a regular cake pan. Go ahead and get your pan ready by spraying it well with a non-stick cooking spray. For this recipe I prefer the kind that has flour in it but you can use which ever one you have on hand. Cream the butter, cream cheese and sugar together using a stand mixer that has been fitted with the paddle attachment. I have found this is easier with a stand mixer but you can use a good hand held. The batter is very stiff so a hand held can be a bit hard to use for this and it takes about 7 minutes on the highest setting to get this creamed perfectly. You will know it is creamed well when the texture becomes light and fluffy and the color changes to a very pale yellow. Also, it will more than double in volume. Now turn the mixer off and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to the medium setting and add the eggs, one at a time, until well blended. If you add more than one egg at a time, it can break down the batter that you've worked so hard to cream so this is a very important step. Once the eggs have blended well, turn the mixer off and scrape down the bowl again then turn the mixer on to the lowest setting. Gradually add the flour, about 1/4 cup at a time, and allow it to blend a little before adding more. Once all of the flour has been added, turn off the mixer and pour the batter into the prepared pan and bake for 75 minutes. At this point you'll want to check to see if it is done but it will probably need to bake for another 15 minutes or so, especially if you added nuts to the mix. You can add about 1/4 cup of crushed nuts to the prepared pan before you add the batter and it will look really pretty when you flip it out of the pan. Once the cake is done, allow it to cool for at least 15 before removing it from the pan. We like to eat a piece while it's hot but you can let it cool on a rack before serving.
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eggs
American
sweet buttery delicious Easter Christmas Thanksgiving eggs American
3 cups ar
1 lb. unsalted ter
8 oz. am cheese
6 large s
3 1/4 cups cake ur sifted
2 tablespoons extract of your choice
IMPORTANT NOTE: The butter, cream cheese and eggs should all be at room temperature BEFORE you start this recipe. If you know you are going to be baking this recipe, lay all these out on the counter the night before so they will be ready first thing in the morning. Also, it is very important to prep your ingredients BEFORE you start. I measure everything out and have it on the counter so when I start the mixer, everything is handy and ready to go. Go ahead and crack all 6 eggs into a bowl and try really hard not to bust the yolks. It is important to add these eggs one at a time and it's easier to do that if the yolks are intact. You can add the extract to the bowl of eggs. Go ahead and measure out the flour, sift it and have it ready. You can add nuts to this recipe at the end by folding them into the batter with a spatula but remember to add about 15 to 30 minutes to the baking time. Preheat your oven to 300 degrees and make sure the rack is in the right place. You'll need to look in your oven and find the middle rack, then go down one. This way, when you put that bundt pan in there, it is actually going to be in the middle of the oven because it is quite a bit taller than a regular cake pan. Go ahead and get your pan ready by spraying it well with a non-stick cooking spray. For this recipe I prefer the kind that has flour in it but you can use which ever one you have on hand. Cream the butter, cream cheese and sugar together using a stand mixer that has been fitted with the paddle attachment. I have found this is easier with a stand mixer but you can use a good hand held. The batter is very stiff so a hand held can be a bit hard to use for this and it takes about 7 minutes on the highest setting to get this creamed perfectly. You will know it is creamed well when the texture becomes light and fluffy and the color changes to a very pale yellow. Also, it will more than double in volume. Now turn the mixer off and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to the medium setting and add the eggs, one at a time, until well blended. If you add more than one egg at a time, it can break down the batter that you've worked so hard to cream so this is a very important step. Once the eggs have blended well, turn the mixer off and scrape down the bowl again then turn the mixer on to the lowest setting. Gradually add the flour, about 1/4 cup at a time, and allow it to blend a little before adding more. Once all of the flour has been added, turn off the mixer and pour the batter into the prepared pan and bake for 75 minutes. At this point you'll want to check to see if it is done but it will probably need to bake for another 15 minutes or so, especially if you added nuts to the mix. You can add about 1/4 cup of crushed nuts to the prepared pan before you add the batter and it will look really pretty when you flip it out of the pan. Once the cake is done, allow it to cool for at least 15 before removing it from the pan. We like to eat a piece while it's hot but you can let it cool on a rack before serving.
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Blueberry Cream Muffins
Click here for a larger picture of Blueberry Cream Muffins
12 Servings
Blueberry
American
Quick Bake Easy AP flour baking soda Sugar vegetable oil Sour cream blueberries Muffins Quick Bread Blueberry American baking powder eggs vanilla Snacks Desserts Brunch Breakfast Bread
2 cups -purpose flour
1/2 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 cups granulated ar
1/2 cup etable oil
2 large s
1/2 teaspoon illa extract
1 cup (8 oz) r cream
1 1/2 cups fresh eberries (or frozen thawed and drained)
Place oven rack in lower-middle position of oven and heat to 375 degrees F. In a medium bowl sift together flour, baking soda, baking powder, and salt. Sprinkle 1 tablespoon of flour mixture over blueberries and toss to coat; set aside. In a large bowl, whisk eggs and sugar together until mixture is pale yellow. While whisking, slowly pour in oil; add vanilla and sour cream, and mix well. Fold in remaining flour mixture until just incorporated. Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) Gently fold in 1 cup of the blueberries. Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners). Distribute muffin dough equally among cups. Sprinkle remaining 1/2 cup of berries on top of muffins and press down lightly. Place in oven and increase temperature to 400 degrees F. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days. Variation: If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons cinnamon.
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12 Servings
Blueberry
American
Quick Bake Easy AP flour baking soda Sugar vegetable oil Sour cream blueberries Muffins Quick Bread Blueberry American baking powder eggs vanilla Snacks Desserts Brunch Breakfast Bread
2 cups -purpose flour
1/2 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 cups granulated ar
1/2 cup etable oil
2 large s
1/2 teaspoon illa extract
1 cup (8 oz) r cream
1 1/2 cups fresh eberries (or frozen thawed and drained)
Place oven rack in lower-middle position of oven and heat to 375 degrees F. In a medium bowl sift together flour, baking soda, baking powder, and salt. Sprinkle 1 tablespoon of flour mixture over blueberries and toss to coat; set aside. In a large bowl, whisk eggs and sugar together until mixture is pale yellow. While whisking, slowly pour in oil; add vanilla and sour cream, and mix well. Fold in remaining flour mixture until just incorporated. Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) Gently fold in 1 cup of the blueberries. Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners). Distribute muffin dough equally among cups. Sprinkle remaining 1/2 cup of berries on top of muffins and press down lightly. Place in oven and increase temperature to 400 degrees F. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days. Variation: If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons cinnamon.
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Sour Cream Pork Chops
Click here for a larger picture of Sour Cream Pork Chops
4 Servings
Pork
American
pork pressure cooker Main Dish Pork American
4 Bone in k chops
Salt and per to taste
1/2 cup All purpose ur
1 large on cut 1/4 inch thick
2 cubes Chicken illon cubes
2 cups ling water
2 tablespoon All purpose ur
8 ounce daisy lite r cream
1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. 2. Place chops in pressure, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on high for 4-5 minutes plus natural release. 3. Preheat oven to 200 degrees F (95 degrees C). 4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn pressure cooker to High for 2-5 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
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4 Servings
Pork
American
pork pressure cooker Main Dish Pork American
4 Bone in k chops
Salt and per to taste
1/2 cup All purpose ur
1 large on cut 1/4 inch thick
2 cubes Chicken illon cubes
2 cups ling water
2 tablespoon All purpose ur
8 ounce daisy lite r cream
1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. 2. Place chops in pressure, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on high for 4-5 minutes plus natural release. 3. Preheat oven to 200 degrees F (95 degrees C). 4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn pressure cooker to High for 2-5 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
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Cakes: Ice Cream Cone Treats
Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!
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