Mix together cream, sugar, salt, and vinegar then refrigerate for at least 30 minutes.
In large bowl add cabbage, carrots, ham, and pineapple.
Toss with whipping cream dressing and enjoy.
Cream butter and sugar.
Add eggs, one at a time, beating well.
Add flour alternately with whipping cream, beginning and ending with flour.
Add vanilla.
Stir.
Put in cold oven.
Bake at 300\u00b0 for 1 1/2 hours.
Cream butter; gradually add sugar, beating
Cream butter and sugar well.
Add eggs, one at a time, beating after each.
Add flour alternating with whipping cream (do not beat cream first), beating after each.
Beat in vanilla.
Bake 1 hour and 20 minutes at 325\u00b0.
Cool 10 minutes before removing from pan.
Bake in tube pan or Bundt pan.
Cream butter.
Gradually add in sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Add flour to creamed mixture alternately with whipping cream (beginning and ending with flour).
Mix just until slightly blended after each addition.
Stir in flavorings.
Place cut sweet potatoes in an oven safe casserole dish.
Mix sugar, cinnamon and salt; pour over sweet potatoes.
Pour whipping cream over potatoes, pressing potatoes down into cream.
Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.
Sift flour and salt together.
Cream shortening and sugar in mixer bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add flour mixture alternately with whipping cream, beating well after each addition.
Stir in flavorings.
Pour into greased and floured 10-inch tube pan.
Bake at 300\u00b0 for 1 1/2 hours.
Cool in pan for several minutes.
Invert onto serving plate.
Spread frosting over cooled cake.
Yield:
16 servings.
Let butter soften to room temperature.
Cream the sugar and butter well. Add eggs, one at a time, beating well after each addition.
Add flour alternately with whipping cream. Add vanilla. Start baking in a cold oven in tube or Bundt pan. Set oven at 350\u00b0.
Bake 1 hour and 15 minutes.
Cream butter and sugar.
Add eggs, two at a time, beating well after each addition.
Then add flour, one cup at a time, alternately with whipping cream and flavoring.
Pour into tube pan. Place in a cold oven.
Turn oven to 325\u00b0 and bake for 1 1/2 hours.
Cream butter and sugar until smooth like shortening.
Add eggs, one at a time; mix well after each.
Add flour, alternating with whipping cream.
Add vanilla; beat well.
Pour into greased and floured tube pan.
Start from cold oven; bake at 325\u00b0 for 1 hour and 15 minutes or until cake pulls away from sides of pan.
Cream butter and gradually add sugar, beating on medium speed. Add eggs, one at a time, beating about 30 seconds after each addition.
Add flour to mixture alternately with whipping cream. Mix just blended after each addition.
Stir in flavorings.
Add salt and soda to flour and sift 5 times.
After sifting, measure again.
Cream butter and margarine; add eggs, one at a time, mixing well after each addition.
Add flour, one tablespoon at a time, along with whipping cream.
Add flavoring.
Mix well. Bake for 1 hour and 30 minutes at 325\u00b0 or until straw comes out clean.
Combine sugar and butter and cream until light and fluffy.
Add eggs, one at a time; beat well after each.
Add flour to mixture along with whipping cream.
Blend and mix well.
Add flavoring. Pour into tube pan that is well-greased and floured.
Bake at 325\u00b0 for 1 hour and 30 minutes or until cake test is done.
To prepare this recipe in two batches: melt 1/
serve.
TOPPING: Whip cream with powdered sugar and vanilla,
ch baking pan and brush with melted butter. Bake until potatoes
Preheat oven to 425 degrees.
Grease a cookie sheet with cooking spray.
Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
Stir in the gingerroot.
Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
Drop the dough (about 1/4 c) 1\" apart on the cookie sheet.
Brush each with whipping cream.
Sprinkle each with sugar.
Bake 12-15 minutes or until golden brown.
Remove from oven and put on a wire rack.
Serve warm.
gar and vanilla pudding powder with 1/2 cup milk and
small food processor, along with 1 tablespoon of the cake
For the Devonshire Cream:
In a small saucepan