Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
cream Recipes
(Chronologically Listed)
Stuffed Baked Potatoes With Horseradish Cream
Preheat oven to 400 fahrenheit pierce potatoes several times with fork.
Place on oven rack; bake until crisp outside and cooked through, about 1 hour.
Transfer to small baking sheet; cool 5 minutes.
Cut off top third of potatoes.
Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell.
Scoop potato from tops and add to same bowl; discard tops.
Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish.
Season with salt and pepper.
Spoon into potato shells, dividing equally.
Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl.
Potatoes and sour cream topping can be made 1 day ahead.
Cover and chill.
Preheat oven to 400 fahrenheit place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes.
Spoon sour cream topping on each.
Serve, passing remaining sour cream topping separately.
Streusel And Cream Pear Kuchen
In a large saucepan, combine pears, 1/4 cup lemon juice and enough water to cover tops of pears.
Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until tender.
Drain pears; set aside.
Grease two 9 inch round cake or springform pans.
In large bowl, combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and 1/2 tsp cinnamon.
Stir in hot water, 1/4 cup butter and 1 egg until well combined; dough will be soft and sticky.
Divide dough evenly between greased pans; pat out dough to cover bottom of pans.
Cover with plastic wrap and towel.
Let rise in warm place 80 to 85 degrees for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients.
Beat at medium speed until smooth; set aside.
In another small bowl, combine first four streusel ingredients; mix well.
Cut in butter until crumbly.
Set aside.
Heat oven to 375 degrees.
Uncover dough.
With lightly floured hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan.
Sprinkle streusel mixture evenly over each filling.
Thinly slice pear halves lengthwise, keeping slices together.
Place four halves, rounded side up, on top of streusel mixture in each pan.
Sprinkle pear halves with a mixture of 1 tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen are golden brown and filling is set.
If desired, sprinkle with powdered sugar just before serving.
Serve warm.
Store leftovers in refrigerator.
2 kuchens 8 servings per cake upl by drops Jim culveyhouse 73330,2525.
Streusel Cream Peach Pie
Plate.
Sprinkle with 1/2 cup sugar and nutmeg.
Beat together egg and cream and pour over peaches.
Mix together until crumbly: brown sugar, butter and flour.
Sprinkle crumb mixture over peaches.
Bake at 425 degrees for 35 to 45 minutes.
Serve slightly warm, alone or with ice cream, whipped topping or sour cream.
Preheat oven to 425 degrees.
Streusel Cream Cheese Cake
Preheat oven to 350 degrees.
For batter, cream margarine and sugar.
Add eggs and beat well.
Add dry ingredients.
Stir to combine.
Spread 2/3 of batter into flat bottom of springform pan.
Blend cheese filling ingredients.
Spread evenly over batter.
Spread remaining batter on top.
Mix the streusel topping to a coarse crumb texture.
Sprinkle the streusel on top.
Bake for 45 minutes.
Strawberry-Lemon Cream Tart
Whip cream to stiff peaks.
Place lemon curd in medium bowl.
Stir in 1/2 of whipped cream.
Fold in remaining cream.
Can be prepared 1 day ahead.
Cover and refrigerate.
Preheat oven to 350°f.
Roll pastry out on lightly floured surface to 14×11-inch rectangle.
Cut 4 1-inch-wide strips off short side and 4 1-inch strips off long side.
Transfer pastry rectangle to ungreased cookie sheet.
Pierce with fork.
Brush with some of egg glaze.
Arrange 1 pastry strip on each edge of rectangle so outside edges meet, trimming as necessary, forming tart edges.
Brush top of strips with egg glaze.
Repeat with remaining pastry strips.
Brush top of strips with egg and sprinkle with sugar.
Bake tart 5 minutes.
Pierce with fork if puffed.
Continue baking until golden brown, about 20 minutes.
Cool completely.
Spread cream mixture in tart.
Arrange strawberries atop lemon cream in rows, cut side down.
Strawberry-Banana Cream Pie
Prepare pastry for single-crust pie except stir almonds into flour mixture.
On a floured surface, roll pastry to a 12 inch circle.
Wrap pastry around rolling pin.
Unroll onto a 9 inch pie plate.
Ease pastry into pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp edge of pastry.
Do not prick pastry.
Line the pastry shell with a double thickness of foil.
Bake in 450 oven 8 minutes.
Remove foil.
Bake 4 to 5 minutes more or until set and dry.
Cool.
For filling, in a saucepan mix the 1/2 cup sugar and cornstarch.
Gradually stir in milk.
Cook and stir till bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir about 1 cup of the hot mixture into the beaten egg yolks.
Return all to saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in margarine and vanilla.
Cover surface with plastic wrap.
Slice bananas 1/4 inch thick; toss with lemon juice.
You should have about 1 1/4 cups.
Spread half the hot filling evenly into pastry shell.
Arrange half the bananas and strawberries on top.
Top with remaining filling, bananas and strawberries.
Cover; chill 1 to 6 hours.
Before serving, beat the whipping cream , 1 tablespoon sugar, and almond extract till stiff peaks form.
Pipe or dollop onto pie.
Strawberry-Glazed Cream Cheese Cake
Position rack in center of oven and preheat to 350 deg.
Lightly butter 9 or 10 inch springform pan.
For crust: combine walnuts, graham crackers crumbs and butter.
Press compactly onto bottom of pan.
For filling: beat cream cheese in large bowl of electric mixer until smooth.
Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
Spoon over crust.
Set pan on baking minutes or 9 inch cake 50 to 55 minutes.
Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.
Remove from oven and let stand at room temperature 15 minutes.
Retain oven temperature at 350 deg.
For topping: combine sour cream, sugar and vanilla and blend well.
Cover and refrigerate.
When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge.
Return to oven and bake 5 minutes longer.
Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days.
For glaze: several hours before serving, wash and hull berries and let dry completely on paper towels.
Combine a little jelly with cornstarch in saucepan and mix well.
Add remaining jelly, cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.
Using knife, loosen cake from pan; remove springform.
Arrange berries pointed end up over top of cake.
Spoon glaze over berries, allowing some to drip down sides of cake.
Return to refrigerator until the glaze is set.
Strawberry-Filled Lemon Cream Cheese Bars
Heat oven to 350*f.
Grease 13×9-inch pan.
Place cake mix in large bowl.
With pastry blender or fork, cut in butter until crumbly.
Add almonds; mix well.
Reserve 1 cup mixture for topping.
Press remaining mixture in bottom of greased pan.
Stir preserves until smooth; carefully spread over base.
In same bowl, combine cream cheese, sugar, flour, salt and egg; beat until well blended.
Add margarita mix; beat at low speed until blended.
Carefully pour filling over base.
Sprinkle with reserved base mixture.
Bake for 35 to 45 minutes or until edges begin to brown and center is set.
Cool 1 hour or until completely cooled.
Cut into bars.
Store in refrigerator.
Bars.
Notes: for neat-looking bars and easy clean-up, spread preserves to = within 1/4 inch of the side of the pan.
Strawberry Yogurt Ice Cream
Puree the strawberries and sugar, then sieve if preferred.
Mix with the yogurt.
Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to freeze around the edges.
Whisk the egg white and fold into the part frozen mixture.
Return the ice cream to the freezer until frozen.
Strawberry-Cream Crepes
Sprinkle sliced strawberries with sugar; set aside.
Beat milk with lemon juice until thick.
Fold in strawberries and whipped cream.
Divide among crepes; fold.
Garnish with additional whipped cream and a strawberry centered on the cream.
Strawberry Ring With Sour Cream Dressing
Dissolve gelatin into boiling water.
Add berries, stirring occasionally until thawed.
Stir in pineapple, pecans, banana and lemon juice.
Pour into mold 6 1/2 cup.
Chill until firm.
Dressing: combine all ingredients and chill well.
** jj ** 021496.0109 date:.
Strawberry Shortcake With Vanilla Whipped Cream
Heat oven to 375 degrees.
Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar.
Let stand to release juices, about 1 hour.
Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder and salt.
Use a fork or two knives to cut in butter until mixture resembles coarse meal.
Whisk together egg and 1/2 cup plus 2 tablespoons cream.
Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together.
Do not overmix.
Transfer dough to a lightly floured surface; pat into a 6-inch square.
Cut four 21/2-inch rounds; place on a parchment-lined baking sheet.
Whisk together egg yolk and remaining tablespoon cream; brush over tops of biscuits.
Bake until golden brown, 25 to 30 minutes.
Cool slightly on wire racks, about 15 minutes.
Slice shortcakes open while warm.
Divide strawberries and their juice among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes.
Strawberry Rice-Cream
* whip heavy cream with additional 1/4 t vanilla.
Place rice and milk in top of double boiler or in pan over boiling water.
Cook for 1 hour, or until tender, stirring occasionally.
Stir in sugar.
Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
Stir in vanilla.
Mix well and continue cooking over hot water for 1 minute.
Cool.
Whip cream, fold in strawberries, then fold mixture into rice.
Chill until serving.
Strawberry Sour Cream Popovers
Butter 6 popover cups or 7 custard cups and sprinkle with sugar.
Heat oven to 450 degrees.
Beat eggs until foamy.
Combine with sour cream.
Sift flour.
Add sugar and salt and sift again into a bowl.
Add liquid and beat until smooth.
Divide among popover cups.
Place on cookie sheet, and bake 15 minutes; reduce heat to 350 and cook 20 minutes more.
Divide the popovers in half then cover with strawberry sauce.
These are big would make a good breakfast.
Strawberry sauce: hull strawberries and wash them.
Combine sugar and cornstarch in a saucepan and stir mix completely.
Slice strawberries into the saucepan and set aside for 20 minutes, stirring occasionally.
Add the liqueur and heat over medium flame until the mixture boils, stirring occasionally.
Remove from heat.
Serve over ice cream, sliced bananas, waffles, pancakes, popovers, with angel food cake or pound cake, or spoon on top of cheesecake.
Strawberry Pancakes With A Lemon Curd And Rum Cream
Melt butter and sugar and add the strawberries, orange juice and a dash of rum and cook briskly.
Meanwhile, combine the curd, more rum and cream and whip until firm.
To serve, place some of the strawberry mix in each pancake, fold and garnish with the cream.
Strawberry Mint Ice Cream Rankin
In a large bowl stir together strawberries and sugar until combined well.
Chill mixture, covered, stirring occasionally, 5 hours or overnight.
Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices.
In a food processor puree remaining slices with strained liquid until smooth and transfer to a bowl.
Stir in creams and extracts until combined well.
Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
Strawberry Cream Torte
In a saucepan, mix together sugar, cornstarch and salt; gradually stir in milk.
Cook over low heat, stirring constantly, until the mixture thickens and starts to simmer.
Remove from heat.
Beat egg with 1 cup of heavy cream and stir into milk mixture; blend well.
Cook this mixture over very-low heat, stirring constantly, until mixture thickens, about 5 minutes.
Do not boil.
Remove from heat and stir in sherry.
Cover and cool thoroughly.
Meanwhile, wash and hull berries; save 12 for garnish.
Slice the remainder and reserve.
Place half of the ladyfingers in a 2 1/2 quart serving bowl footed glass trifle bowl if possible.
Top with half of the sliced berries, then the half of the custard.
Repeat layers; cover and chill well.
Whip remaining cream stiff; spread over the top of the cake.
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Strawberry Cream Soup
Slice strawberries and mix with sour cream.
Process briefly with food processor or blender.
Add vanilla and powdered sugar; process until smooth.
Pour into bowl and add half and half stirring until well blended.
Chill.
To make croutons: cut pound cake into cubes.
Toast in the oven under the broiler until lightly brown.
Notes: grenadine syrup should be added in the food processing stage.
Strawberry Glazed Cream Pie
Thaw; thoroughly drain 9 pounds 1 1/2 no.
-10 cn frozen strawberries.
See recipe nos.
I-g-1 and i-1.
Reconstitute milk.
Add sugar and salt; heat to just below boiling.
Do not boil.
Combine cornstarch, sugar and water; stir until smooth.
Add gradually to hot mixture.
Cook at medium heat, stirring constantly, about 10 minutes until thickened.
Stir about 1 quart hot mixture into eggs.
Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly.
Cook 2 minutes longer.
Remove from heat.
Add butter or margarine and vanilla; stir until well blended.
Cool slightly.
Pour about 3 cups filling into each baked pie shell.
Combine strawberry juice, 8 ounces 1 1/2 cups cornstarch, 12 ounces 1 5/8 cup granulated sugar, and 3/8 tsp salt.
Bring to boil; cook until thick and clear.
Fold in strawberries carefully.
Cool.
Spread about 1 1/2 cups mixture over filling in each pie.
Refrigerate until ready to serve.
Cut 8 wedges per pie.
Note: filling will curdle if boiled or subjected to prolonged intense heat.
Recipe number: i00603.
Serving size: 1/8 pie.
From the
Strawberry Cream Roll
Preheat oven to 375.
Grease jelly roll pan.
Line with wax paper.
Grease again.
Prepare jelly roll: beat until thick 3 large eggs.
Gradually beat in 1 cup sugar.
Beat in all at once 5 t water and 1 t vanilla.
Mix together 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt and beat in all at once.
Beat just until smooth.
Pour in prepared pan.
Bake just until cake tests done, 12 to 15 minutes.
Loosen edges and immediately turn onto towel sprinkled with confectioners sugar.
Quickly peel off wax paper.
Roll up in towel and cool on cake rack.
About 1 hour before serving, unroll cake.
Beat cream until stiff.
Add confectioners sugar and beat until blended.
Spread cake with 2/3 of whipped cream.
Sprinkle with sliced strawberries.
Re-roll.
Spoon rest of cream over top of cake and decorate with more strawberries, if desired.
Chill.
Serve in thick slices enough for 6-8 people.