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Posted:
May 27, 2008 11:29 AM
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WOW! All of your suggestions are great, and Pam...thanks for those web sights. My kids loved looking through the recipes. We are going to try somethings this week. How I aquired them was through a food distribution. You give them $10.00 and they give you quite a bit of food. Every month is different. Thanks again for your help. The cool whip turned out great! 
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729
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Posted:
May 23, 2008 8:11 AM
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>I didn't realize you could make cool wip at home. I thought it had special ingredients in it, not found in the regular grocery store.
Yes, you are correct. Cool whip is dairy-free (for the most part). I use it for my renal diets (who can't have high amounts of dairy). So, no, you can not make cool-whip at home. But you can make sweetened whipped cream (which for all intensive purposes is practically the same thing- just with more calories.)
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1,659
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Posted:
May 19, 2008 3:05 PM
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you can also freeze heavy whipping for up to a month. not sure about half and half, though, you probably can.
just out of curiousity, how did you acquire that much???
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Moderator_Pam
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255
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Posted:
May 19, 2008 2:40 PM
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I thought of this when I was picking my daughter up from school, if you have children you could let the kids help you make homemade butter or ice cream. You can find lots of instructions and safety info on the internet. They won't taste exactly like what's bought in the store, but it could make for interesting kid projects.
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406
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Posted:
May 19, 2008 1:17 PM
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I didn't realize you could make cool wip at home. I thought it had special ingredients in it, not found in the regular grocery store.
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Moderator_Pam
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255
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Posted:
May 19, 2008 12:08 PM
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thank you for your help ~Susan
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729
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Posted:
May 18, 2008 3:05 PM
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> I use heavy whipping cream and make my own Cool Whip...
HA HA- Now that's funny....  It sounds like Cool Whip is the quality standard and you managed to find some crazy way to emulate it- as opposed to it being the other way around.
But yes, I agree- heavy whipping cream is the traditional base for whipped cream topping, alfredo sauce and many cream soups. 1/2 and 1/2 can be used a variety of ways- and can generally be used in place of milk in recipes (though your blood lipid levels will not thank you). I would do a search on a major recipe site such as recipezaar or cooks.com by plugging in either ingredient.
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60
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Posted:
May 18, 2008 2:40 PM
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I use heavy whipping cream and make my own Cool Whip. It is so easy and tastes so good. 1 cup of heavy cream, when whipped, will make 2 cups of whipped cream. I add about 2 tbsp of sugar; more or less depending on how sweet I want it.
It's great for adding a dollop in hot chocolate or on a piece of cake, pie, fruit or any dessert.
Either can be used in just about any recipe calling for milk, and are great in mashed potatoes, mac and cheese, cream soups, gravy, casseroles, and sauces like alfredo, white, and cheese, etc.
Here's a favorite recipe with a light lemon flavor sauce. It is wonderful with chicken and also great on veggies.
Chicken with Lemon Cream Sauce
8 oz fresh mushrooms, sliced
6 tbsp butter, divided
4 to 6 boneless chicken breasts
Flour, to dredge
1 cup chicken broth
1 cup heavy whipping cream
3 tbsp lemon juice
Salt and pepper, to taste
Saute mushrooms in 3 tbsp butter. When tender, remove with a slotted spoon and set aside. Season chicken with salt and pepper, dredge in flour, shaking off excess. Add remaining 3 tbsp butter to skillet and saute chicken 5 to 6 minutes on each side until golden brown. Remove chicken and set aside.
Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook, stirring often, until sauce begins to thicken. Return mushrooms and chicken to skillet and simmer for 15-20 minutes, stirring often, until sauce has thickened. Add salt and pepper, to taste.
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Posted:
May 17, 2008 11:34 AM
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I have recently acquired a case of heavy whipping cream and a case of half/half and I was wondering what I can do with them?
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