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       Volume I - November 16, 2007

Whipping Cream
Never Ceases to Amaze

by Alice Osborne

Yeah, yeah, we know… whipping cream is loaded with calories, fat, and cholesterole… a fast track to a heart attack some say. HOWEVER, it IS a whole food, and used in moderation (a good philosophy for just about everything), we vote “Yes!” So keep an open mind and consider these different and incredibly delicious recipes:

Au Gratin Potatoes to Knock Your Socks Off

6-8 large potatoes
Pepper-jack cheese
Salt and pepper to taste
1 pint whipping cream

Bake potatoes the night before you plan to serve this dish. On serving day, peel potatoes and thinly slice. Put 2 or 3 layers into a buttered casserole dish. Sprinkle with salt and pepper. Place a layer of cheese slices atop spuds. Repeat with a layer of sliced potatoes, salt and pepper, cheese slices, until all spuds are used. THEN, (oh be still my heart), pour the container of whipping cream over all. Bake at 350º about 20 min. or until cooked through. From one of the town’s best cooks, Sandy Name.

  Download this recipe.

Yogurt and Whipped Cream Pie

1 pint whipping cream, sweetened and whipped
1 yogurt (any kind)
8 in. graham cracker pie crust
¼ chopped nuts (optional)

In a mixing bowl, combine yogurt and whipping cream. When finished, spoon yogurt-whipped cream mixture into the pie crust, perhaps layering banana slices into it. Put in the refrigerator for about 30 minutes to an hour. Garnish with chopped nuts if desired. Emily Weaver shares this idea.

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Chocolate Whipped Cream Frosting

1 pt. whipping cream
2/3 c. chocolate chips

Heat cream in skillet to simmer; add chips and stir until melted. Refrigerate 24 hours. Whip as for whipped cream. Frosts 2 (9 inch) layers. Great for angel food cake (or cream puffs, waffles, vanilla or chocolate ice cream…you get the idea).

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Apple Crisp with Almond Whipped Cream

1/2 c. butter
1/2 c. firm packed brown sugar
1/2 c. old-fashioned oatmeal (uncooked)
1/2 c. flour
1/2 c. nuts (optional)
1/2 tsp. cinnamon
Pinch of salt
6 tart apples (prefer Granny Smith - otherwise use Mac's or Cortlands)
1/4 c. sugar
Dash of cinnamon

Butter 9 inch pie pan or flatter flan dish. Peel and core apples, then slice them and toss with 1/4 cup sugar and dash cinnamon (you can also use a dash of nutmeg, if desired). Thoroughly combine first 6 ingredients in recipe. This should result in a crumbly mixture. Lightly cover with tin foil and place in preheated 375 degree oven to bake for 35 minutes or until the apples are tender. Remove and place on cooling rack. When apple crisp is warm, it is ready to serve. Prepare Almond Whipped Cream.

Almond Whipped Cream
Amazing flavor combination!

1 c. heavy cream
2 tbsp. confectioners' sugar
1/2 tsp. almond extract

Whip cream in chilled bowl until it begins to hold its shape. Add confectioners' sugar and almond extract and beat until slightly stiff. Serve with apple crisp.

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