|The Olive Oil Companion|
|by Judy Ridgway|
This volume covers all aspects of olive oil production, describing cultivation, harvesting and pressing requirements and techniques.
Results 1 - 10 of 4,510 for using whipping cream
Pour the heavy cream into a large ... is too much). Whip for approximately 5 minutes. Using a wire whisk ... Let sit in refrigerator to cool, then enjoy!
1. In a ... dissolved. 2. Add whipping cream, and 1 ... over fresh berries, ice cream, or pie, with another dash of nutmeg on top for garnish if desired.
Prepare condensed milk, ... CONDENSED MILK: Bring cream to a boil, ... cooking would be to use the double boiler. Allow to cool before using in cold recipes. .
In a Pyrex ... combine yogurt and Cool Whip and cooled gelatine mixture. Transfer filling to the pie crust. Refrigerate for several hours before serving.
Cream butter, gradually add ... mixture alternately with whipping cream beginning and ... 325 degrees for 1 hour and 30 minutes. Cool as directed above.
Whip cream until solid, in ... grapes and cherries in half, fold fruit into already whipped cream; fold in marshmallows; refrigerate until ready to serve.
Melt one bar ... Place in refrigerator. Whip 1/2 pint of whipping cream with 3 tablespoons ... layers, top and sides. This cake must be kept in refrigerator.
Mix cream, flour and ... After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.
Preheat oven to 325 degrees. Cream together butter, shortening and sugar. Add whipping cream. Alternately add ... pan. Bake at 325 degrees for 1 1/2 hours.
Whip cream until soft peaks form. Add flour and mix. Drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Makes 12.
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