Pour in half of the cream and work dough with hands
r bundt pan.
Thoroughly cream together sugar and butter.
Cut 1 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.
Turn dough out onto a light floured surface and knead lightly 3 or 4 times. Roll or pat dough to 3/4 inch thickness.
Cut with a 2-inch round cutter, and place biscuits on a lightly greased baking sheet.
Bake at 400 degrees F. for 13-15 minutes. Brush warm biscuits with 1/2 cup melted butter.
owder.
Add in the whipping cream, sifted flour/baking powder mix
Melt chocolate in boiling water.
Cool!
Whip sour whipping cream.
Add the cooled chocolate.
Add eggs, vanilla and sugar. Mix in flour, soda and salt.
Beat lightly.
Bake at 325\u00b0 for 40 minutes in 9 x 13-inch pan.
Do not overcook!
Put dollop of whipping cream on each piece.
This is not low-fat, but so good!
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.
ube pan. Set aside.
Cream together the sugar and butter
Cream butter and sugar.
Add eggs, one at a time.
Add whipping cream and flour alternately.
Add nuts and vanilla.
Bake in a greased and floured tube pan for 1 hour and 15 minutes at 325\u00b0.
Do not open oven for the first hour.
Cream butter and sugar; add eggs, one at a time, and stir until mixed well.
Add flour and stir until well blended.
Add flavoring.
Stir in whipping cream.
Bake in a Bundt pan at 375\u00b0 for 1 hour and 15 minutes.
Cream sugar and shortening.
(Beat about 17 minutes.)
Add eggs, beating one at a time.
Add flavoring.
Sift dry ingredients.
Alternate adding flour and whipping cream to sugar and shortening.
Mix slowly.
Place in a greased and floured tube pan or 16 1/2 x 4-inch pan.
Bake 40 minutes at 275\u00b0, then move temperature up to 325\u00b0 for 30 minutes without opening oven door, or moving pan.
Test for doneness by toothpick.
Do not overcook. Cake should be moist.
Cream butter and sugar.
Add eggs, one at a time.
Beat well after each egg.
Add flour and whipping cream alternately.
Add vanilla.
Put into a greased and floured (deep) cake pan.
Put in cold oven and bake for 1 1/2 hours at 300\u00b0.
Have all ingredients at room temperature.
Cream butter and sugar until creamy; add eggs, one at a time, beating well after each.
Add flour alternately with the whipping cream.
Add extract and mix well.
Pour batter into a greased and floured 10-inch tube or Bundt pan.
Bake in a preheated 325\u00b0 oven for 1 hour and 20 to 30 minutes or until cake is done.
When done, cool on rack about 10 minutes before inverting pan.
Cake freezes well, tightly wrapped.
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 and sugar.
Add eggs, one at a time, beating well after each.
Alternate adding whipping cream and flour to mixture. Add vanilla and beat well.
Flour and grease pan.\tBake 1 hour 15 minutes at 325\u00b0.
Cream the sugar and butter.
Add eggs, one at a time, beating well after each addition.
Add alternately, while blending, the whipping cream and flour.
Add vanilla.
Blend well.
Pour into a greased and floured tube pan.
Bake at 300\u00b0 for 1 1/2 hours.
This makes a large, moist cake.
Cream butter and sugar.
Add flour, a little at a time.
Add eggs, one at a time, beating well after each addition.
Add whipping cream, vanilla and lemon; beat.
Pour into greased and floured tube pan.
Bake at 300\u00b0 for 1 1/2 hours.
Cream sugar and butter.
Add eggs and beat well.
Alternately add flour and whipping cream.
Add flavoring last.
Pour into a greased and floured tube pan.
Bake in cold oven at 325\u00b0 for 1 hour and 25 minutes.
Turn oven off and leave for 10 more minutes.
Cream butter and sugar together.
Add eggs, beating 1 at a time.
Mix 2 cups flour, beating after each cup.
Add whipping cream and then last cup of flour.
Add vanilla.
Bake at 325\u00b0 for 1 1/2 hours or until cake is done.
Test with a toothpick.
Bake cake in a 10-inch cake pan.
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.
Whip the whipping cream until soft peaks form. Add the icing sugar and vanilla berry mix and lemon juice and whip until stiff.
In seperate bowl mix the pudding with milk and let stand for two minutes.
Mix the pudding and whipping cream together.
Add all the fruit and fold through.
Refrigerate for approximately 20 minutes before serving.