http://www.finecooking.com/article/heavy-cream-vs-whipping-cream is the link I originally intended to post. It's interesting except for the one snarky comment at the end.
In our town rents and taxes are so high the only stores that can survive seem to be national chains, except for restaurants. We seem to have and endless number of them and very few go out of business. We now have three new ice cream shops in town that charge a minimum of $6.50 a pop.
Two are Thai ice cream places (https://www.youtube.com/watch?v=Ybb57frsdKk) and one makes ice cream to-order using liquid nitrogen.
I've started to refer to our town as Connecticut's food court. People have asked where they can buy a t-shirt so I may have a new, second line of business!
Here is what the nutrition label says:
Serving size: 1 Tbsp
Servings per container: 22
I already see a problem, since it is a pint, which should be 2 cups, and there are 16 Tbs. in a cup.
Calories: 50
Calories from Fat: 50
Total Fat: 8%
Saturated Fat 3.5 g: 17% (percentages are % Daily Value)
Trans Fat: 0%
Cholesterol: 20 mg 7%
Sodium 5 mg 0%
Total Carbohydrate: 1 g 0%
Dietary Fiber 0g 0%
Sugars 0%
Protein 0 g
Vitanin A 4%
Calcium 0%
Vitamin C 0%
Iron 0%
Yes--completely unhelpful.
When people can drive to Walmart, small town grocery stores close. There were once three grocery stores here, according to my husband, and there were two in the 1950s. There are two gas stations still going strong (both also convenience stores, and one has a Subway), probably because of the summer people and the private high school, with mostly boarding students, on the edge of town. I am grateful that an Ace Hardware opened after the independent one closed when the elderly owner retired, and no one wanted to buy the business. There is a CVS. A handful of restaurants, a seasonal Root Beer stand (food not as good as it once was), an excellent independent coffee shop, an ice cream shop, and a Dollar store, and two independent clothing/other stuff stores, and two "shabby chic"/antique places.
We were in Champaign-Urbana last weekend, so I stocked up on our favorite German honey at T.J. Maxx, as well as imported orange marmalade and my favorite German pickles at Tuesday Morning.
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This reply was modified 8 years, 8 months ago by
BakerAunt.
The small town I grew up in had 2 grocery stores plus a butcher shop when I was growing up in the 50's and 60's, today it has no grocery stores, though the one remaining gas station is also a convenience store so it carries a few groceries. (There were four or five gas stations when I was growing up.)
There's something messed up about the product label in the link you provided. It says 'serving size 1 cup 240 ml' and says there are 16 servings per container. I really doubt that there are 16 CUPS in the package, that'd be a gallon container! Does the nutrition label on the package you bought say the same thing?
I can't compute the percentage of butterfat from the nutrition label because mL is a volume measurement, not a weight measurement, but if it is 5 grams of fat per tablespoon, the roundoff error (5 grams means somewhere between 4.50 and 5.49 grams per tablespoon) is so large that the calculation would probably be meaningless anyway. (That's one of the reasons I truly hate the mandated 'nutrition information' labels!)
If it says it is whipping cream, it has to be at least 30% butterfat to whip, so it's probably in the 35-39% range. I also found a contact page for Land O'Lakes, I'll let everyone know if I get a response to my inquiry. (In the interests of full disclosure I identified myself as a food blogger and mentioned that I intended to publish their response.)
Here's what another writer came up with: butterfat content of cream I doubt it is exactly 42% butterfat as computed on that site, but that's within the roundoff error range.
I only had the choice of two brands (ah, welcome to life in a small town with one grocery store), and neither stated butterfat amounts. The other numbers were the same. It says 5 grams of fat per Tablespoon or 5% of daily fat allowance. I bought Deans--which has the "dairy pure" on its label, which means they don't use hormones, and thus have to include an asterisk that there are no studies linking hormones given to cows with any health issues. I might look at the Dean's website.
https://www.dairypure.com/products/creamers/heavy-whipping
Hmm. It seems that they sell heavy cream and heavy whipping cream, and I bought the latter after seeing "heavy." That will teach me to read the entire label. However, the fat content was identical to the other brand available, as were the numbers.
I decided to submit a question. I'll report back on the answer I receive.
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This reply was modified 8 years, 8 months ago by BakerAunt.
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This reply was modified 8 years, 8 months ago by BakerAunt.
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This reply was modified 8 years, 8 months ago by BakerAunt.
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This reply was modified 8 years, 8 months ago by BakerAunt.
Clotted cream is good on scones and berries. For example, when they mention strawberries and cream at Wimbledon it's clotted cream.
The web says: Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
Sorry about the bad link. I'll try to fix it.
Thank you, Joan and Italian Cook, for your good wishes.
Italian Cook, I've noticed when I use the Old-fashioned (regular?) oats in place of the Quick oats, in a recipe designed for quick oats, my cookies come out dry, and the oats are chewy in all the wrong ways. Perhaps when quick oats are used in place of regular, the opposite happens, and the cookies come out too greasy. So, your plan to reduce the butter should help you get the results you want.
I tried another experiment with a pork roast in the crock pot. The vegetables turned out well, but half of the pork roast (the upper part I think) did not cook through. We ended up putting the sliced meat and the vegetables into the microwave to finish. I am not going to do pork roasts in my crock pot anymore, since I cannot figure out how to keep them from either being overdone or undercooked. Maybe it is the age of my crock pot (about 30 years old). I'll stick to doing the occasional beef roast when it is hot. Otherwise, I'll use the oven.
I've only had it on scones and similar products, it's so expensive we don't buy it often.
My wife's scones recipe is sweeter than most, almost like a shortbread, except that it rises a lot. (Sorry, I can't post the recipe, she got it from a caterer years ago on the condition that she not give it to anyone else.)
Joan, your recipe reminds me of one I have called Cherry Flip. I've had the recipe on an index card for so many years that I no longer recall who gave it to me.
CHERRY FLIP
3 tbsp. milk
1 carton Cool Whip (10 oz.)
1 c. powdered sugar
1 - 8 oz. package cream cheese
1 can cherry pie filling (OR any kind of pie filling)
graham cracker crumbs
Mix together milk, cream cheese, Cool Whip & powdered sugar in a bowl.
Then put graham cracker crust into bottom of pan & pour the Cool Whip mixture on top of it. Then put cherry pie filling on top of Cool Whip mixture and sprinkle some graham cracker crumbs on top and refrigerate for at least 2 hours. (It tastes better if refrigerated overnight.)
CRUST: Add 2 c. graham cracker crumbs, 1/2 stick margarine, melted & 3 tsp. sugar. Mix this all together & this goes in the bottom of the serving dish.
Use a 9" x 9" dish.
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This reply was modified 8 years, 8 months ago by
Italiancook.
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This reply was modified 8 years, 8 months ago by Italiancook.
Italiancook I'm going to post recipe from Southern Bites.Not word for word cause I don't want to infringe on any ones recipe.
Blueberry Yum Yum
1-10 oz. pkg. of short bread cookies
1/4-cup melted butter
1-8 oz. cream cheese(softened)
1-cup powder sugar
2-8 oz. cool whip thawed
1-21 oz.can Blueberry pie filling
1-cup chopped pecans
Preheat oven 350*.Crush cookies reserving 1/2 cup crumbs for topping.Mix cookie crumbs with butter,press into 9x13 baking dish,bake 5 min and cool completely.(I had to cook mine a tad longer)recipe called for Lorna Doone cookies but I used Keebler short bread as they were much cheaper.
In large bowl mix cream cheese with powder sugar with mixer,when combined add 1 8 oz.cool whip by hand.Once completely mixed,spread mixture over cooled crust.
Drop dollops of Blueberry pie filling over cream cheese layer and spread carefully. Sprinkle nuts on if desired I didn't add pecans.Top with remaining container of cool whip and sprinkle reserved crumbs on top I forgot and didn't save crumbs for top but wasn't missed,just looks pretty.Refrigerate for a couple hours before cutting ,this holds up well and is pretty and not too sweet.Everyone that eats this loves it.You can go to the site Southern Bites and see a picture.
no jello in this one.I also make a lemon lush recipe with lemon pie filling but it has flour crust and is very good.
Blueberry Yum Yum
Print
Prep time
25 mins
Cook time
5 mins
Total time
30 mins
Serves: 10 to 12 servings
Ingredients
1 (10-ounce) package Lorna Doone Cookies
¼ cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) container frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling
1 cup chopped pecans
Instructions
Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about ½ cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.
This is the recipe Italiancook,no jello but does have cool whip.I do not put the pecans in this and I also use any shortbread cookie,sometimes I can't find Lorna Doone and they are more costly than the Keebler short bread cookies.I know it's easy and not really cooking but it's very good and not too sweet.This recipe comes from Southern Bites and if you look it up it shows a good photo,looks nice and holds up well.
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This reply was modified 8 years, 8 months ago by
Joan Simpson.
Ditto on your anniversary, BakerAunt. I hope it turns out to be a great day.
I'm curious about your Blueberry Yum Yum dessert, Joan. I have my mother's recipe for Yum Yum Salad, which is a lemon jello-based "salad." I always serve it as a salad, but since it has Cool Whip in it, I think of it as a fake salad. Is your Yum Yum dessert also jello-based? (There's no crust to the Yum Yum Salad.)
This afternoon, I baked Martha Stewart's Oatmeal-Raisin Bars for the first time. Pretty good, and quick to make. The recipe says to use rolled oats, not quick ones. I don't stock rolled oats, so I used the quick oats (not instant). I was concerned eating them that they are too buttery (3/4 cup butter for an 8" dish). So I went online to read about substituting olive oil for butter. I'll make these again using olive oil.
I baked my blueberry pie this morning. Instead of cutting slits in the top crust, I used a small heart cutter and cut out three hearts. I put those on the pie. It will be our only blueberry pie of the season, since we were late getting to Indiana, and so we ended up picking the smaller, less juicy blueberries (the ones that were still green when the first ripe batch was picked). Even though we picked for two and a half hours, we only got 8 1/4 pounds. Except for the pie, and the blueberry hot cross buns I made, the rest will be frozen for my husband to use on his oatmeal (unless I steal some for blueberry muffins).
Instead of making slits in the pie crust, I used my smallest heart-shaped biscuit cutter and made three heart cut outs around the center. I put the cut-out pieces on top of the crust outside that circle. The pie is for our anniversary dinner, so hearts are appropriate.
Most stores in the USA seem to carry 3 types of cream these days:
Half and Half - usually 12-18% butterfat.
Table Cream - Can range from 20-30% butterfat. I've got a lot of candy recipes that call for 22% cream.
Heavy Cream - Generally 30% or more butterfat, around here it's usually 38%
As I recall, it takes about 30% butterfat in order to make whipped cream, so table cream generally won't whip into whipped cream. (McGee confirms the 30% figure.)
Corrected: According to McGee it takes about 25% butterfat in order for it to be stable, ie, adding cream to a hot sauce or soup without it curdling, so most brands of half and half are likely to break if used in a sauce.
In England you can sometimes buy double cream, which is somewhere around 55-60% butterfat. I've never seen it in the USA, not even through restaurant suppliers.
When I was growing up, our milk wasn't always homogenized, so occasionally there'd be a layer of cream at the top. That was pretty rich cream.
In most parts of the country, you can't buy raw milk in stores, though I've been told that in Nebraska if you go straight to the farm they can sell it to you, though the two dairy farms I've asked about it won't do it. I can get raw goats milk from a local goat farmer/cheesemaker that way, but have never done it.
