b>Mock Devonshire Cream and, if desired, jelly.
MOCK DEVONSHIRE CREAM: In a mixer bowl, beat cream
For the Devonshire Cream:
In a small saucepan
For Devonshire Cream:
In a small saucepan
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat until stiff.
Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until medium-stiff peaks form. Fold sour cream into the mixture until smooth.
Mash cheese and heat in the cream.
Beat until smooth.
Serve with hot scones and raspberry jam or on fresh or stewed fruit. Anything you like Enjoy Ken.
Wash, hull and half strawberries.
Cover and refrigerate until ready to serve.
In a medium bowl, beat cream until soft peaks form.
Add remaining ingredients and continue beating for about 1 minute. Cream should be thick but not stiff.
Taste and adjust sour cream and brown sugar.
Serve strawberries in an attractive bowl with the cream on the side in a seperate bowl, allowing guests to serve themselves.
Beat cream cheese and butter at high speed until fluffy.
Add whipped topping; beat at medium speed until blended.
Chill.
In a large bowl, combine cream cheese, sugar, and salt. Stir until well combined.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff.
Store in fridge.
Beat Neufchatel cheese until smooth; gradually beat in sugar. Blend in Mock Sour Cream and vanilla.
Fold in whipped topping, blending well.
Spoon into crust.
Chill until set, at least 4 hours.
Garnish with fresh strawberries, if desired.
Yield: 8 servings.
Per serving (including crust): 186 calories, 203 mg. sodium and 24 mg.
cholesterol.
Exchanges: 1 starch and 2 fats.
Put together in a bowl and whip until creamy.
In small mixer bowl, beat ingredients. It keeps from 10-12 days in refrigerator.
ombine cream cheese& heavy cream with a hand mixer to make devonshire cream.
Beat together in small mixer bowl or blender.
Double recipe if necessary.
combine eggs, egg yolk and cream - beat with a fork until
erve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
MAKE
or with a little whipped cream (recipe follows) or cinnamon on top
In a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes.
Heat and stir over medium heat to dissolve gelatin.
Cool.
In a medium bowl beat cream, the 1/4 cup sugar and vanilla on medium-low speed until soft peaks form (tips curl). Combine gelatin and sour cream.
Fold into whipped cream.
Chill 1 hour.
In a small bowl with rubber spatula, gradually blend heavy cream into softened cream cheese. Blend in confectioners sugar and refrigerate.
Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
Add sour cream and continue beating just until fluffy and well-combined.