What are your favorite recipes using HEAVY WHIPPING CREAM?!
Answers: Thanks in advance!?
Chicken Lazone http://www.recipezaar.com/65768
335 people gave it 5 stars.
This on is really yummy!
Sherried Tomato Soup
6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil
Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.
Hope you enjoy!
No-Bake Fruitcake
1 lb. miniature marshmallows
1/2 pint heavy (whipping) cream
1/4 tsp. salt
1 tsp. vanilla
1 lb. dates, finely chopped
1 lb. pecans, chopped
1/4 lb. maraschino cherries, chopped
1 lb. graham crackers
3 squares (1 ounce each) Baker's unsweetened chocolate (optional)
Melt marshmallows in heavy cream in top of a double boiler. Remove from heat and sdd salt and vanilla.
Mix dates with pecans and cherries.
Crush graham crackers with rolling pin and add 1/2 of the crumbs to fruit mixture.
If chocolate fruit cake is desired, divide the mixture in half and add melted chocolate to half.
Roll dough in remaining graham cracker crumbs and either roll into long rolls or oblong squares.
Wrap in waxed paper and store in refrigerator until ready to serve.
Chocolate Cream Squares
1. Ingredients1/2 pound bittersweet chocolate, cut into 1/2-inch pieces
2 teaspoons instant espresso powder dissolved in
1/3 cup water
6 large eggs, separated
2/3 cup sugar
2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup all-purpose flour
Unsweetened cocoa powder, for dusting
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons water
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon solid vegetable shortening
1/4 cup granulated sugar
1/3 cup water
4 ounces bittersweet chocolate, cut into 1/2-inch pieces
1 ounce unsweetened chocolate, finely chopped
1 teaspoon pure vanilla extract
Nutrition InfoPer Serving
Calories: 331 kcal
Carbohydrates: 30 g
Dietary Fiber: 2 g
Fat: 21 g
Protein: 4 g
Sugars: 24 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
MAKE THE CAKE: Preheat the oven to 375 degrees F. Butter an 18-by-12-inch large rimmed baking sheet and line the bottom with parchment or wax paper. Butter the paper and dust with flour, tapping out any excess. In a small saucepan, combine the chocolate with the dissolved espresso and cook over low heat, stirring constantly, until melted, about 2 minutes. Let cool slightly.
In a medium bowl, using an electric mixer, beat the egg yolks at high speed until pale, 2 to 3 minutes. At medium speed, gradually beat in 1/3 cup of the sugar. Increase the speed to high and beat until very thick and pale, about 5 minutes. Add the vanilla and the chocolate mixture and beat at low speed until blended.
In a large bowl, using clean beaters, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Using a large rubber spatula, fold the chocolate mixture and the flour into the whites in 2 batches, until no streaks remain. Spread the batter evenly in the prepared baking sheet. Bake for 12 minutes, or until the cake has risen and is slightly springy. Transfer to a rack and let cool.
Run the tip of a knife around the cake and sift cocoa over the surface. Cover the cake with wax paper and top with a cutting board. Invert the cake onto the cutting board. Lift off the pan and peel off the paper. Cut the cake in half crosswise, forming 2 rectangles. Chill until firm, about 30 minutes.
MEANWHILE, MAKE THE FILLING: In a small saucepan, combine the chocolate with the butter and water. Cook over very low heat, stirring constantly, until melted and shiny. Scrape into a bowl and let cool. Using an electric mixer, beat the cream with the confectioners' sugar and vanilla until firm. Using a rubber spatula, fold in the cooled chocolate.
MAKE THE GLAZE: In a small saucepan, combine the shortening with the granulated sugar and water and bring to a simmer. Off the heat, add the bittersweet and unsweetened chocolate and let stand until melted, 2 minutes. Whisk in the vanilla. Let the glaze cool until slightly thickened, about 30 minutes.
Spread the cream filling over one half of the cake and top with the other half, cocoa side up. Press down lightly and run a cake spatula all around to smooth the edges. Pour the glaze down the center of the cake and gently spread it so that it covers the top and drizzles down the sides. Freeze the cake for 4 hours or overnight. Let stand at room temperature until just soft enough to cut. Cut the cake into 3 long strips, then cut each strip into 6 squares. Transfer to plates and serve.
Yield: 18 servings
Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
1. Ingredients4 tablespoons unsalted butter, melted
1/3 cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Nutrition InfoPer Serving
Calories: 1249 kcal
Carbohydrates: 138 g
Dietary Fiber: 9 g
Fat: 72 g
Protein: 15 g
Sugars: 74 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
For cake: Preheat oven to 400 degrees F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
For mousse: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
For mousse, cake assembly, and glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.
Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.
Yield: 4 servings
Hope i helped!
Trifle.
This may have a different meaning in America but here in England it is a very yummy desert. x