206 homemade butter heavy cream Recipes

heavy cream, sour cream, coarse sea salt, fresh ground black pepper

heavy cream (or less , depends on how much you want to make), salt, dill , thyme, rosemary, pepper, cinnamon, honey (optional)

heavy cream, salt (optional), your favorite spices (optional)

light cream, heavy cream, brown sugar, butter, pecan nuts (chopped ), vanilla extract (or according to taste)

heavy cream (preferably not ultra-pasteurized), fine sea salt

chunky peanut butter, caramel ice cream topping, caramel ice cream topping (or homemade , if you re so inclined), egg, heavy cream, butter, room temperature, unsweetened chocolate, all-purpose flour, unsweetened cocoa, baking powder, salt, firmly-packed brown sugar, sugar, extra large eggs, room temperature

heavy cream, sour cream, coarse sea salt, freshly ground black pepper

heavy cream, left at room temperature for 30 minutes, salt , optional

sugar, softened butter, heavy cream, peanut butter, coconut, semi-sweet chocolate chips, unsweetened chocolate, chopped, paraffin wax block, chopped

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).