Maple Cream Breakfast Tart
I have included options for making this gluten free as well as using a standard pie crust. Just wanted to make sure everyone has a chance to try this!
Ingredient: Cream
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.
Recipes Using Cream
Alton Brown’s Shepherds Pie
Tested and approved by fellow Springdellian Holly F, this recipe differs from Gordon Ramsay’s just a bit, and includes the addition of corn and peas. If you have peas and corn in season or in your chest freezer, try this one! If not, perhaps go with Chef Ramsay’s. Either way, shepherd’s pie is a great way to enjoy your lamb!
Hubbard Squash Pie
This recipe is my favorite way to conquer a whole Hubbard squash. It makes 2 pies (calling for 2 prepared pie crusts) and if there’s extra squash, a side dish. It takes about 2 1/2 hours including squash roasting and pie baking time, but it can be made in stages, so don’t feel like you need to do this whole thing start-to-finish in one wallop. If you have any puree left over, enjoy it with maple syrup and Amish Roll Butter!
