Tag Archives: Cream

Coast Toast

21 Apr

This is no ordinary French Toast…I cannot impress upon you how serious I am…this is NO ORDINARY French Toast. So, so good – I actually preferred not to put syrup on mine. How many French Toast recipes can stand on their own with out a little drizzle of syrup? Not many!!! I also tried it with a fruit compote, which was super tasty – but I really just loved it plain. Perfect amount of orange snuck in there. Perfectly complimented by the dusting of powdered sugar. Just…well, perfect.

P.S. Happy Easter!!!

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Ingredients:

1 loaf soft French bread

1 qt whipping cream

10 eggs

3/4 cup orange juice

1/2 cup sugar

pinch of salt

2 Tbsp vanilla

2 Tbsp orange flavoring

Combine all ingredients. Pour over bread slices. Cover and refrigerate at least one hour. Remove bread and discard liquid. Spread butter on a flat grill. Cook bread until golden brown on both sides, then bake at 450^F for 5-7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar. Serve immediately.

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Original recipe: www.brocktonvilla.com

 

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Butterbeer

19 Dec

I spent five days down in the sun-filled state of Florida with my sister’s family. I made dinner one night. My sweet nieces are obsessed with Harry Potter and told me in so many words that I really must – absolutely must – go to Harry Potter Land at Universal Studios. Someday I would love to do that, but it just wasn’t in the cards for this trip. Sigh. So! Not to be discouraged I decided to bring Harry Potter Land to us! The Three Broomsticks would be proud. Now, I made a version of Butterbeer a year or so ago that was hot and very butterscotchy. Not bad, but so sweet that I could only manage a sip. This one is a soda version and I like it much better. My nieces and nephews also gave it a thumbs up and confirmed that it tastes just like the stuff at Harry Potter Land. You use imitation butter extract – something that I didn’t even knew existed, but can actually be easily found right by all your other extracts in the seasonings section at your local grocer. Go figure.

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Ingredients:

FOR THE BUTTERBEER
chilled cream soda
imitation butter extract

FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)

To make the butterbeer: Place 1/2 teaspoon of imitation butter in glasses. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.

Original recipe: http://bakingdom.com/2010/11/butterbeer-oh-yes-friends-butterbeer.html

Amish Chicken

30 Oct

Amish Chicken – my husband just asked, “What’s Amish about it?” And the answer is…I have no idea. Someone posted the recipe on Facebook, I thought it looked good and decided to try it. Maybe it’s the same way with the Amish – you see them in their horse and buggy, sporting some pretty sweet beards and say to yourself, “Hey, I should try that.” Yeah. Or maybe they just cook really good chicken.

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Ingredients:

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350^F for 1 1/2 hours or until the skin is golden brown.

Chocolate Eclair Cake

19 Oct

I’ve been waiting, and waiting for an excuse to make this Chocolate Eclair Cake. I finally had a get together last night – a ‘bring a treat to share’ get together, with lots of ladies making crafty things late into the night, and needing a little sugary kick to keep them going. YES. I’ve always heard that eclairs are temperamental and if you don’t have your kitchen at the right temperature, or cook the dough just right, they won’t turn out (true? or old wives tale?). Hence the reason why I’ve never made eclairs. That being said, reading through this recipe I just couldn’t find a way to mess it up. So, I took a gamble, and ended up with one tasty treat.

I did learn an important lesson in making eclairs – or eclair cakes anyways. While preparing your ingredients, if an egg rolls off of the counter and you try to stop its decent by sticking out your leg and pushing said egg against the cabinet, one of two things is going to happen. One: the egg is going to break and get all over your pants, the cabinet, and the floor. Two: the egg is going to break and get all over your pants, the cabinet, and the floor. Either way, I think you’re better off just letting the darn thing fall. You will have lost an egg and will have to live with the guilt of having done nothing to save it, but at least you won’t have to change your clothes.

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Ingredients

 

Crust:

 

    • 1 cup water
    • 1/2 cup butter
    • 1 cup all-purpose flour
    • 4 large eggs

 

Filling:

 

    • 1 (8 ounce) package cream cheese, softened
    • 1 large box (5.1 ounces) vanilla instant pudding
    • 3 cups milk

 

Topping:

 

  • whipped cream
  • chocolate syrup

 

Instructions

 

  1. Instructions:
  2. Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
  4. Bake for 25-35 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of whipped cream, however thick you want it and serve with a drizzle chocolate syrup.

Original recipe found here: http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

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Buttercream Frosting

19 Sep

I am not a frosting fan. I like the kinds made with whipping cream and pudding, but regular, sugary frosting makes me gag. Too sweet and the texture is too grainy. My four year old and I make the perfect team when it comes to frosting – she scrapes it all off and I eat what she left – basically everything but the frosting. 🙂 I made this recipe because I had to make something to decorate my cake with, and the whipping cream frosting doesn’t have enough structure to it to write words with – or should I say ‘intelligible’ words. “Happy Birthday” turns into “Blah blah blob blah,” in about two seconds flat. So, I did a little searching, and settled with this recipe, not thinking much about it; only, that it would suit my purposes and that was that. And then, I made the life changing gesture of licking my finger when a little of my frosting spilled. Oh. My. Heavenly. Frosting. It is good – really, really good. I am a frosting convert.

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Ingredients:

1 cup butter, softened

3 cups powdered sugar

1/2 tsp salt

1 Tbsp vanilla

2 Tbsp heavy cream, or milk

food coloring of your choice

Beat butter until smooth. Add powdered sugar gradually until the sugar has been fully incorporated. Add vanilla, salt, and cream/milk and beat until smooth. Add food coloring if desired.

Original recipe found here: http://www.copykat.com/2012/02/11/cheesecakes-with-buttercream-frosting/

Strawberry-Lemon Butter Cookies

18 Sep

To me, these cookies scream bridal or baby shower – not sure why. They are pretty, they are small, and they are kind of fun to make. 🙂 And I can’t eat 37 of them. This is a good thing. I like them, but the buttery cookie is rich and so I am happy with just one or two.

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Ingredients:

Cookies-

1 cup butter, at room temperature

2/3 cup sugar

1 lemon, zested and juiced

2 cups flour

1/2 cup strawberry jam

Preheat oven to 350^F. Cream together butter and sugar. Add lemon zest (about 1 Tbsp) and mix to combine. Slowly add flour and mix to combine. Roll dough into 1 inch balls (about 1/2 tbsp of dough). Place about 2 inches apart on an un-greased baking sheet. Use your pinkie finger to make an indention in the center of each cookie and fill with about 1/4 tsp jam. Bake 9-11 minutes.

Glaze-

1 1/3 cups powdered sugar

5-6 tsp fresh lemon juice

1-2 drops yellow food coloring

When cookies are completely cook, whisk glaze ingredients together and place in a small, zip-lock bag. Snip off a very small corner of the bag and drizzle glaze over cookies.

Buttercream Syrup

12 Sep

This is my low-fat syrup (in case you haven’t read the ingredients yet – that was sarcasm). It is so perfectly indulgent and I never even feel guilty slathering it on.

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Ingredients:

1 cup sugar

1 cup heavy cream

1/2 cup butter

Mix all ingredients in a saucepan and cook over medium heat until boiling. Remove from heat and serve.

 

Caramels

9 Aug

I found a post on Facebook today, all about how honey and cinnamon are the cure-alls for just about anything that ails you. Someday, someone is going to make an incredible break though declaring caramel and chocolate to be the single two ingredients needed for good health and world peace.

I stink at making candy, but, turns out, my husband is pretty good at it. The trick is to follow the advice of your thermometer. Don’t try to guess (it doesn’t work out…trust me) – and if you don’t have a thermometer, well then go out and get one. And make caramel…lots of caramel. World peace, remember?

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Ingredients:

2 cups sugar

1 cup brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 1/4 tsp vanilla

Grease a 12×15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

*Original recipe found here: http://allrecipes.com/Recipe/Caramels/Detail.aspx?event8=1&prop24=SR_Thumb&e11=caramels&e8=Quick%20Search&event10=1&e7=%2f404.aspx