CINNAMON WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM
Provided by Julie Richardson
Categories Milk/Cream Scotch Egg Dessert Thanksgiving Oscars Kentucky Derby Pecan Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
- Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
- For filling:
- Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
- Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
- Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
- Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
- For scotch-spiked whipped cream:
- Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
- Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM
Make and share this Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream recipe from Food.com.
Provided by Queen Dana
Categories Tarts
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- crust.
- Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
- Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
- Preheat oven to 350°F Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
- filling.
- Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 2 1/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
- Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
- Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
- Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
- scotch-spiked whipped cream.
- Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
- Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
Nutrition Facts : Calories 563, Fat 42.7, SaturatedFat 20.8, Cholesterol 188, Sodium 210.3, Carbohydrate 39.9, Fiber 1.9, Sugar 19.3, Protein 6.7
BUTTERSCOTCH PECAN DESSERT
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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