nto a bowl; pour into whipping siphon and charge. Shake to combine
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
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!
Whipping cream, butter and eggs should be at room temperature. Add butter and sugar, adding sugar a little at a time.
Beat in eggs, one at a time.
Alternate flour and whipping cream.
Add vanilla.
Bake in greased and floured Bundt cake pan at 300\u00b0 for 1 3/4 hours or until tests done.
eat in 1/2 cup whipping cream, and then beat in
Cream oleo and sugar until fluffy.
Add eggs, one at a time, beating real good after each addition.
Add flour and whipping cream alternately.
Beat slow until mixed well.
Add salt and vanilla.
Turn mixer on high and whip until real smooth (the secret of this cake is the whipping).
Pour into a 9-inch tube pan that has been well greased.
Put in a cold oven and turn on 300\u00b0. Cook for 90 minutes.
up plus 2 Tablespoons of whipping cream as a total amount
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.
Pour the whipping cream into a mixing bowl and whisk at medium to high speed until frothy.
Add in the icing sugar and vanilla extract.
Continue whisking at medium speed until the cream forms stiff peaks.
Pour whipping cream filling into a piping bag and pipe into choux pastry.
If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
Mix flour and whipping cream together, then place dough on a floured pastry board. Roll out dough.
Cut out biscuits and place on a greased cookie sheet. Bake at 350\u00b0 for 12 minutes.
Boil potatoes until tender but still firm. Drain and let cool. Peel and shred potatoes. In a buttered 2-quart casserole, place a layer of potatoes. Sprinkle with Lawry's salt and dot with butter. Repeat until all of potatoes have been used. Pour whipping cream on top. Bake at 375\u00b0 for 45 minutes or until top is golden brown. Serves 8 to 10.
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.
Mix first two ingredients well and then add 1 egg at a time, beating well after each addition.
Add flour and then whipping cream beating well after each addition.
Make sure to start and finish with flour.
Add vanilla.
Spray cake pan with non-stick spray.
Put in oven at 350 degrees for 2 hours.
Do not pre-heat oven.
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 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.