|Food in History|
|by Reay Tannahill|
An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is ...
Results 1 - 10 of 193 for creamed honey
Combine cream cheese, honey, orange juice, and orange peel; beat until well blended. Refrigerate at least 1 hour. Makes about 1 cup.
Separate the eggs ... yolks, milk, and honey. Add vanilla ... custard. Whip the cream nd fold into ... procedures for freezing ice cream in an ice cream maker.
Whip cream to soft peaks, slowly add honey and whip to ... peaches or top each shortcake with sliced peaches and spoonful of whipped topping. Makes 6 servings.
Wash strawberries, remove ... still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating. Serve warm with Honey Cream. Makes 8 servings.
Whip cream to soft peaks; slowly add honey and whip to ... and peel. Makes 2 cups. SERVING TIP: Serve over gingerbread, fresh apple cake or fruit crepes.
In heavy 3-quart ... milk, 1 cup cream and honey. Stir over ... 22-25 minutes. Follow manufacturer's directions. Cover and place in freezer at least 4 hours.
Heat honey and butter in ... saucepan. Stir until butter melts. Stir in heavy cream. Cool. Use as sauce for ice cream parfaits. Refrigerate up to a week.
Separate eggs and ... until thick. Add cream, egg yolks and honey to egg whites, then the milk, salt and vanilla. Put into a freezer and freeze until stiff.
Wash strawberries; remove ... roll in the remaining 1/2 cup sugar, if desired. Cool slightly before eating. Serve warm with Honey Cream. Makes 8 servings.
Whip cream to soft peaks; slowly add honey and whip to ... Serve over gingerbread, fresh apple cake or fruit crepes. Preparation Time: Less than 15 minutes.
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