What to do if you have too much heavy cream and you aren’t going to use it for anything? Whip it into whipped cream with a tiny bit of sugar or maple syrup to sweeten it, and a dash of vanilla if desired.
In this photo, we made the whipped cream right in the bottle and cut the top open to serve. Genius!
If you are in a rush, pour your ingredients of choice directly into the bottle and shake until it becomes whipped cream! Don’t shake too long or you’ll make butter (though there’s nothing wrong with that, either.
You’ll have your guests saying “Sweet potato is in this? No way!” You can have fun responding, “yes, way”. Cream cheese adds to the decadence of this mousse. The maple praline sauce sends it over the top. A little whipped cream and crumbled graham crackers and you’ve got yourself a party.
For Sunday dinner, I altered this recipe, substituting one cup of the milk for one cup of the heavy cream. Be sure to pay attention to the temperatures of items in the recipe, to achieve the best consistency (I tried to cut corners in the interest of time, and this effected the texture. The taste, however, was great! Pictured atop chocolate chip banana-squash bread.
Who needs canned pumpkin?!?!? Many squashes in the Anderson household wind up in pie. We love it! You can make this with a mixture of other winter squashes as well. Check out the Hubbard squash pie for another alternative!
