Food recipes
Traditional Whipped Cream
Traditional Whipped Cream
Ingredients:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Häagen-Dazs vanilla ice cream
1. Toss the sliced strawberries with the granulated sugar and set them aside for a
couple of hours.
2. Preheat the oven to 450°F. Lightly coat a baking sheet with butter or cooking
spray.
3. Make the shortcake: Whisk together the flour, baking powder, salt, and
granulated sugar. Stir in the heavy cream and mix until the ingredients are just
combined.
4. Knead the dough on a floured surface just a couple of times, then separate the
dough into 4 equal-sized biscuits. Place the biscuits on the prepared baking sheet.
5. Bake the biscuits in the hot oven for 10 to 15 minutes, until golden brown on
the bottom and lightly golden on top.
6. While the biscuits are baking, make the whipped cream: Whip the heavy cream
to soft peaks. Add the powdered sugar and vanilla extract.
7. Whip to stiff peaks and refrigerate until ready to use.
8. Assemble the strawberry shortcake: For each serving, split a warm biscuit and
lay the bottom half in a shallow dessert bowl. Top the biscuit with a scoop of
vanilla ice cream, then cover with a portion of the strawberries.
9. Replace the top half of the biscuit and spoon a big dollop of whipped cream
over the shortcake.
10. Spoon some of the remaining strawberries, along with their juices, around the
shortcake and serve the bowl with the strawberries.
• • • • • • • • •
Serves 4
• • • • • • • • •
Dust the top of the shortcake with a little powdered sugar, if desired.
T.G.I. FRIDAY’S
Brownie Obsession
• • • • • • • • • • • • • • • • •
YOU DON’T REALLY HAVE TO BE OBSESSED TO DIG INTO ONE OF T.G.I. FRIDAY’S
MONUMENTAL BROWNIES, BUT YOU HAD BETTER LEAVE PLENTY OF ROOM SO YOU CAN
FINISH EVERY SPOONFUL.
• • • • • • • • • • • • • • • • •
Brownies
8 tablespoons (1 stick) unsalted butter
Two 4-ounce bars Ghirardelli semisweet baking chocolate, coarsely chopped
13/ cups granulated sugar
4
Ingredients:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Häagen-Dazs vanilla ice cream
1. Toss the sliced strawberries with the granulated sugar and set them aside for a
couple of hours.
2. Preheat the oven to 450°F. Lightly coat a baking sheet with butter or cooking
spray.
3. Make the shortcake: Whisk together the flour, baking powder, salt, and
granulated sugar. Stir in the heavy cream and mix until the ingredients are just
combined.
4. Knead the dough on a floured surface just a couple of times, then separate the
dough into 4 equal-sized biscuits. Place the biscuits on the prepared baking sheet.
5. Bake the biscuits in the hot oven for 10 to 15 minutes, until golden brown on
the bottom and lightly golden on top.
6. While the biscuits are baking, make the whipped cream: Whip the heavy cream
to soft peaks. Add the powdered sugar and vanilla extract.
7. Whip to stiff peaks and refrigerate until ready to use.
8. Assemble the strawberry shortcake: For each serving, split a warm biscuit and
lay the bottom half in a shallow dessert bowl. Top the biscuit with a scoop of
vanilla ice cream, then cover with a portion of the strawberries.
9. Replace the top half of the biscuit and spoon a big dollop of whipped cream
over the shortcake.
10. Spoon some of the remaining strawberries, along with their juices, around the
shortcake and serve the bowl with the strawberries.
• • • • • • • • •
Serves 4
• • • • • • • • •
Dust the top of the shortcake with a little powdered sugar, if desired.
T.G.I. FRIDAY’S
Brownie Obsession
• • • • • • • • • • • • • • • • •
YOU DON’T REALLY HAVE TO BE OBSESSED TO DIG INTO ONE OF T.G.I. FRIDAY’S
MONUMENTAL BROWNIES, BUT YOU HAD BETTER LEAVE PLENTY OF ROOM SO YOU CAN
FINISH EVERY SPOONFUL.
• • • • • • • • • • • • • • • • •
Brownies
8 tablespoons (1 stick) unsalted butter
Two 4-ounce bars Ghirardelli semisweet baking chocolate, coarsely chopped
13/ cups granulated sugar
4
Printed from https://recipe.bluelayer.org/recipe/72698/traditional-whipped-cream