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Old 12-07-2012, 07:09 PM   #1
shelby'snana
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Any ideas on ways to use up LOTS of heavy cream and sour cream ?

I love them both, but have too much and the dates to expire are coming up !
I will use sour cream tomorrow on cauliflower and with my pork rinds. I will make alfredo sauce with the heavy cream.

But I will still have more....lots more What would you do with it ?
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Old 12-07-2012, 07:16 PM   #2
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Um, unless they are open, then the expiry dates are flexible. Sour Cream can last well beyond the sell by date, heavy cream can too. Those dates on the package is the last day the store can sell it, not the date the stuff turns rotten. I've had sour cream unopened for a month past that date, opened it up and it was just fine. I've had unopened cream past the date also. i currently have opened cream past the date, and I smell it each day before I use it , and it's almost a week and while the bottom is turning to butter cause I shake it too much, the cream is still sweet.

Anyway, I think the scallopped cauliflower and ham calls for heavy cream
Grab an avocado, some cilantro, lime, green onions, and garlic and whip up with sour cream for a great topping/dipping sauce. it's great on pork tacos or any mexican style dish.

Y'know you can freeze cream right? Get some ice cube trays and pour it in, and use it for cooking recipes later or to add to a blended protein smoothie shake or something. I don't think you can freeze sour cream.
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Old 12-07-2012, 07:34 PM   #3
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Heavy Cream mixed with a flavored SF jello pudding (just enough to flavor it to your liking) and made thick makes great icing/topping for muffins, cupcakes, jello etc. I even put some in coffee I like the banana cream pudding made that way. You could probably freeze it too for a frozen dessert type thing.
I hate sour cream so I have no ideas for that lol
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Old 12-07-2012, 07:37 PM   #4
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thanks y'all ! Great ideas !
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Old 12-07-2012, 08:56 PM   #5
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2 tbsp Cream = hot cocoa, or diet soda float

2 tbsp sour cream + salsa or hot sauce = cold veggie dip
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Old 12-08-2012, 07:09 AM   #6
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COFFEE CREME CUSTARD
2 cups heavy cream
2 teaspoons instant coffee granules
4 egg yolks (see my update below)
1 cup granular Splenda or equivalent liquid Splenda
Pinch salt
2 teaspoons vanilla

Heat the cream and coffee granules just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling. Stir occasionally to help dissolve the coffee granules. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned. Chill at least an hour before serving.

Makes 4 servings

With granular Splenda:
Per Serving: 497 Calories; 49g Fat; 5g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs

With liquid Splenda:
Per Serving: 473 Calories; 49g Fat; 5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs



BANANAS FOSTER CRÈME BRÛLÉE
2 cups heavy cream
4 egg yolks
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda
Pinch salt
1 teaspoon vanilla
1 teaspoon banana flavoring
Topping (recipe follows)

Heat the cream just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling, about 2 minutes. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-35 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops might get a little browned. You can also tell that they're done when the tops puff up ever so slightly.

Prepare the topping and spoon over each cup; spread evenly. Chill at least 4 hours before serving.

Makes 4 servings

Topping:
2 tablespoons butter, melted (see my comments)
4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

Mix everything in a small bowl until well blended.

With granular Splenda:
Per Serving: 541 Calories; 54g Fat; 5g Protein; 8.5g Carbohydrate; trace Dietary Fiber; 8.5 Net Carbs

With liquid Splenda:
Per Serving: 524 Calories; 54g Fat; 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs



BUTTERED ALMOND CRÈME BRÛLÉE
2 cups heavy cream
4 egg yolks
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda (see update below)
Pinch salt
1 teaspoon vanilla
Topping

Heat the cream just to a simmer; cool slightly (I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling). In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-30 minutes or until a knife inserted into center comes out clean. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned. Chill 1 hour. Prepare the topping and sprinkle over each cup. Chill at least 4 hours before serving.

Makes 4 servings

Topping:
1 tablespoon butter
1/2 ounce sliced almonds, 3 tablespoons
2 teaspoons granular Splenda or equivalent liquid Splenda

In a small saucepan or skillet melt the butter over low heat. Stir in the nuts and Splenda. Cook and stir constantly just until the almonds begin to brown. Remove from the heat immediately to keep the nuts from getting too brown.

With granular Splenda:
Per Serving: 527 Calories; 53g Fat; 6g Protein; 8g Carbohydrate; trace Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 514 Calories; 53g Fat; 6g Protein; 4.5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs



CHEESECAKE PUDDING
1 cup heavy cream, whipped
8 ounces cream cheese, softened
8 ounces sour cream
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
Fruit, not included in the counts

Beat the cream cheese, sour cream, Splenda and vanilla until smooth. Fold in the whipped cream. Serve with fruit, if desired.

Makes 4 cups or 6 servings
Do not freeze

With granular Splenda:
Per Serving: 366 Calories; 36g Fat; 5g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 354 Calories; 36g Fat; 5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
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Old 12-08-2012, 07:20 AM   #7
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Quote:
Originally Posted by picklepete View Post
2 tbsp Cream = hot cocoa, or diet soda float
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Old 12-08-2012, 07:58 AM   #8
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HWC and Sour Cream can make ANY HOT SOUP BETTER!
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Old 12-08-2012, 09:13 AM   #9
shelby'snana
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yummy .......thanks y'all ! I will definitely make good use of these ideas today and tomorrow

I knew everyone would have great ideas for me !
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Old 12-08-2012, 09:53 AM   #10
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What great sounding recipes!
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Old 12-10-2012, 10:46 PM   #11
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I would make a bunch of quiche or breakfast casseroles and then freeze them. Those type of dishes tend to reheat very nicely.

Cheesecakes also freeze well and can be reheated.
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Old 12-11-2012, 03:02 AM   #12
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Quote:
Originally Posted by shelby'snana View Post
I love them both, but have too much and the dates to expire are coming up !
I will use sour cream tomorrow on cauliflower and with my pork rinds. I will make alfredo sauce with the heavy cream.

But I will still have more....lots more What would you do with it ?
I like to put a generous dollop of HWC in my chicken broth. It turns it from a thin, watery liquid into a nice creamy broth.
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Old 12-11-2012, 04:24 AM   #13
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I agree with strawberry. Make several quiches and freeze them. I recently made broccoli, mushroom, and sausage quiches from Linda sues website. Cut them up in serving size pieces, wrapped in foil, and popped in ziplock for the freezer. Now I have lots of ready to go breakfasts. Thank you Linda Sue for your great recipes.
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Old 12-13-2012, 10:51 PM   #14
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I can't compete with these amazing recipes, but if you really run out of ideas for using up a lot of cream, you can always make butter. Just dump it into a mixer or blender, turn it on, and let it go. When you see the butter, strain it out. Just make sure you rinse all the whey (the clear liquidy stuff) out of the butter when it is done - otherwise it will spoil more quickly. Adding a bit of salt will also increase storage life, but is not necessary.
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Old 12-17-2012, 10:31 PM   #15
shelby'snana
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Thanks everyone ! Hope you all have a wonderful Blessed Christmas !
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Old 12-18-2012, 04:20 AM   #16
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If it's about to expire why not making popsicles? I'm thinking of mixing heavy cream with a sweetener, maybe cocoa or one of those sugar free syrups you have in the USA. Drop the mixture into moulds and make popsicles...it looks a tasty idea to me.
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