219 time with and cream Recipes

flour, sugar (i use brown ), baking powder, salt, butter , cut into pieces (1/3 cup), heavy cream , might need less, egg, vanilla extract (or use 1/4 vanilla bean, seeds scraped out), currants (optional), grated lemon peel (optional)

cream cheese (softened ), salsa (use mild, medium or hot ), cheddar cheese, grated, pickled jalapeno pepper, diced, sour cream, fresh cilantro, chopped

big-batch beef sauce, taco seasoning, water, taco shells or flour tortillas, shredded lettuce , chopped tomatoes, sliced ripe olives, shredded cheddar cheese, chopped onions, sour cream, and salsa

flour, sugar, cocoa, salt, baking soda, vanilla, vinegar, water, shortening, sugar, flour, cocoa, vanilla, cream

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

blueberry sour cream tea ring, hands-on time : 15 minutes, total time : 1 hour, streusel, brown sugar, chopped pecans, ground cinnamon, cake, duncan hines 100% whole grain wild maine blueberry muffin mix, sour cream, eggs, water, glaze, duncan hines creamy home-style classic vanilla frosting

cream cheese lb cake, butter, cream cheese, sugar, vanilla , and lemon flavoring, salt, eggs , large, cake flour (sifted 3 times)

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy

butter, chopped onions, boiled potato, , mashed to make 1 cup, fine dry breadcrumbs, lean ground beef, heavy cream, salt, egg, chopped fresh parsley, butter, vegetable oil, flour, light cream or 3/4 cup heavy cream

cream cheese (softened ), tiny baby shrimp, sour cream, swiss cheese (shredded ), monterey jack cheese (shredded ), mozzarella cheese (shredded ), miracle whip, old bay seasoning (optional), dry mustard, worcestershire sauce, garlic salt, tabasco sauce, original essence (optional) or 2 tsp cayenne pepper (optional), crumbled ritz cracker

any brand cream cheese, any brand crab meat, dehydrated onion (you can chop fresh if you have time), crushed red pepper flakes (to taste - i like spicy ), salt to taste, dried parsley and paprika for added color

beef (from #138395), taco seasoning mix, water, taco shells or 6 -8 flour tortillas, shredded lettuce, chopped tomato, sliced olive, shredded cheddar cheese, chopped onion, sour cream, salsa

potatoes, sour cream, shredded cheddar cheese, green onion, chopped, milk, butter, melted, chopped fresh parsley, salt, butter

cream cheese, softened, powdered sugar , sifted, pumpkin puree, ground cinnamon, ground nutmeg, gingersnaps , for serving

cream soup (any kind ), chicken, velveeta cheese (cut in chunks ), steamable bag california-blend frozen vegetables, dry any kind noodles or 1 cup uncooked rice, cheddar cheese

cream cheese, softened, chipped beef, scallions, worcestershire sauce, assorted cracker, chopped parsley (optional), chopped pimiento (optional)

cream cheese , room temperature until softened, mayonnaise, salsa, cheddar cheese, shredded, green onions, chopped, tomato, seeded and chopped, cilantro (optional), jalapeno (optional)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.