Super simple recipe to use a lot of heavy cream?
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Anonymous
| If it's not open it'll be good beyond the date on the carton. |
Anonymous
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Whipped creme. Whip in mixer. At end (after thickened) add about 1t - 1 T to taste. Add 1/2 t-1t vanilla to taste.
Put on fruit |
Anonymous
| Fresh Ricotta! Use Ina Garten’s recipe—it uses heavy cram and whole milk and tastes fabulous! |
Anonymous
| Caramel |
Anonymous
| Whipped cream, Alfredo sauce, chocolate mousse |
Anonymous
| If you have a stand mixer, making fresh butter is soooo easy. Make a recipe or two using cream, and any left over whip into fresh butter. Yum! |
Anonymous
| Pasta with plum tomatoes |
Anonymous
| clam chowder |
Anonymous
| Panna cotta, crème brûlée, chicken tikka masala |
Anonymous
| Panna cotta |
Anonymous
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Cream biscuits. Make a bunch and freeze them
https://smittenkitchen.com/2009/12/cream-biscuits/ |
Anonymous
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Its the right time of year for this recipe, if you don’t mind a quick trip to the liquor shop.
https://altonbrown.com/recipes/aged-eggnog/ |
Anonymous
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Hot fudge sauce!
http://www.davidlebovitz.com/2013/10/hot-fudge-sauce-recipe/ |
Anonymous
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This was very delicious
https://cooking.nytimes.com/recipes/1023609-chile-crisp-fettuccine-alfredo-with-spinach |
Anonymous
| Linguine with pancetta, peas, and heavy cream. I like America’s test kitchen recipe, but there are many versions of this simple, delicious dish. |