11-29-2021, 05:59 PM
If it was me, I'd pour it over a nice hot peach cobbler, or a bowl of fresh strawberries (from someplace where they're in season...).
I wouldn't even bother to whip it.
I wouldn't even bother to whip it.
conundrum: heavy creme
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11-29-2021, 05:59 PM
If it was me, I'd pour it over a nice hot peach cobbler, or a bowl of fresh strawberries (from someplace where they're in season...).
I wouldn't even bother to whip it.
11-29-2021, 06:00 PM
It's actual cream, right? Not "creme?"
Heat and mix with good chocolate chips and some butter, a bit of vanilla, to make a simple chocolate ganache. Easy to adjust a standard recipe to the amount of cream you have. Pour into baked pie shell, premade graham cracker crust, or on saltines.
11-29-2021, 06:04 PM
I'm using the Thanksgiving leftover heavy cream a bit at a time in my coffee in the morning instead of the half and half that I usually use.
11-29-2021, 06:09 PM
Mr Downtown wrote: mmmmm, that sounds good.
“Art is how we decorate space.
Music is how we decorate time.” Jean-Michel Basquiat
11-29-2021, 06:21 PM
Mr Downtown wrote: If you thin it enough, it’s amazing as a dip for strawberries, or you can use it as truffle filling, or on ice cream. Ganache is one of my favorite things. You’re not far from really good hot chocolate, either.
11-29-2021, 06:22 PM
White Russians
just saying....
11-29-2021, 06:30 PM
Home made Egg Nog.
11-29-2021, 06:49 PM
Filliam H. Muffman wrote: Oooh... this might be a thread-winner, here!
11-29-2021, 07:31 PM
Use it instead of milk when you make French Toast.
I generally use half and half for that though...
11-29-2021, 07:52 PM
freeradical wrote: oh dang! I just bought a panettone for making the french toast.
“Art is how we decorate space.
Music is how we decorate time.” Jean-Michel Basquiat |
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