Best Country Cream Recipes

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• Mix flour, salt and pepper in a plate or shallow dish.
• Dredge pork chops in seasoned flour (reserve unused flour).
• Heat 4 tablespoons of oil in a large skillet.
• When hot, add the flour coated pork chops and brown on medium-high.
• Turn and brown on the other side.
• Add 1/4 cup water.
• Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• Remove cover, increase the heat and recrisp the chops.
• Remove chops to a paper towel lined plate.
• Stir up any flour "crispies" to loosen.
• Add more oil if needed to make about 3 tablespoons.
• Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
• Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
• If the gravy is too thick, add some water.
• Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
• Season with salt and pepper.
• Serve pork chops with cream gravy.

COUNTRY VANILLA ICE CREAM

Steps:

• Beat eggs with mixer at medium speed until frothy.
• Gradually add sugar, beating until mixture becomes thick (about 5 minutes).
• Add remaining ingredients; mix well.
• Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
• Let ripen at least 1 hour.

ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE

Steps:

• Pre-heat oven to 180C/350F/gas 4.
• Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
• Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
• Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
• Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
• Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
• Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
• Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
• Decorate with the reserved whole strawberries.
• N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!

COUNTRY FRIED STEAK WITH CREAM GRAVY

Steps:

• Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
• Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
• Return to flour and dredge again.
• Brown steaks in hot oil in large, heavy skillet.
• Remove from skillet and drain on paper towels: set aside.
• Pour off pan drippings, reserving 3 tbs.
• Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
• Add 2 cups milk; cook stirring constantly.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
• Remove cover and cook an additional 5 minutes.
• Serves 8.

EGGS WITH CREAM, SPINACH, AND COUNTRY HAM

Steps:

• Preheat oven to 350°F with rack in middle.
• Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
• Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
• Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

HEARTY COUNTRY MEATLOAF WITH SOUR CREAM GRAVY

Steps:

• Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
• Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
• Let cool.
• Mix the vegetables and meat into the bread mixture with your hands.
• Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
• Form into a free-form 9" x 5" loaf.
• Drape with the bacon and place on a greased rack in a broiler pan.
• Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
• Lift off the rack and keep warm while making the gravy.
• Pour 1/4 cup of the pan drippings into a small saucepan.
• Stir flour into the drippings until smooth.
• Cook, stirring, over medium heat 3 minutes.
• Gradually stir in the stock and bring to a boil.
• Reduce the heat and cook until thickened.
• Stir in the sour cream; heat through but do not boil.
• Season with salt and pepper.
• Transfer to a heated sauce boat and sprinkle with parsley.

COUNTRY-STYLE VANILLA ICE CREAM

Steps:

• In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla., Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

COUNTRY GRAVY (CREAM GRAVY)

Steps:

• melt bacon grease and butter in a sauce pan over medium heat.
• add flour and mix creating a roux.
• whisk in milk slowly to prevent lumps.
• whisk untill smooth and thick.
• add bullion cube and salt and pepper.
• TIPS- If your sauce gets to thick add more milk. If it is to runny, add more flour. You can serve this sauce over potatoes, biscuits, chicken fried steak, etc.

LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN

Steps:

• In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
• To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a sieve on top.
• Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly.
• Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it.
• Immediately strain the custard into the bowl of cool cream and stir well until cool.
• Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.

BANANA CREAM PIE(COOK'S COUNTRY)

Steps:

• 1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
• 2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture-do not press on bananas-and whisk until incorporated; discard cooked bananas.
• 3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
• 4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
• 5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
• 6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
• 7. Using stand mixer fitted with whisk, heavy cream, confectioners' sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.

COUNTRY STYLE VANILLA ICE CREAM

Steps:

• in a large bowl beat eggs until foamy. Gradually add sugar; beat until thickened.
• Add cream, vanilla and salt and mix thoroughly.
• pour into ice cream canister and add milk to fill line and stir well.
• Freeze as directed.
• Makes 4 quarts.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• 1. Mix flour, salt and pepper in a plate or shallow dish. Dredge pork chops in seasoned flour (reserve unused flour).
• 2. Heat 4 tablespoons of oil in a large skillet. When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side.
• 3. Add 1/4 cup water. Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• 4. Remove cover, increase the heat and re-crisp the chops. Remove chops to a paper towel lined plate.
• 5. Stir up any flour "crispies" to loosen. Add more oil if needed to make about 3 tablespoons (I didn't say this was low fat!).
• 6. Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned. Add 2 cups of milk all at once and continue stirring until thickened and bubbly. If the gravy is too thick, add some water. Add a couple of drops of gravy coloring if needed to give the gravy a rich color. Season with salt and pepper.
• 7. Serve pork chops with cream gravy.

COUNTRY-STYLE TOMATOES WITH CREAM CHEESE

Steps:

• Cut thin slice off opposite sides of each tomato (to expose the flesh), then cut each tomato into four thick slices. Place on paper towel to drain. Salt and pepper tomato slices.
• Beat together softened cream cheese, parsley, basil and garlic. Spread mixture evenly over 8 of the tomato slices; top with remaining tomato slices.
• Put flour and bread crumbs into separate shallow bowls; in another bowl beat together the eggs and milk. Coat top and bottom of each tomato stack with flour, dip in egg mixture, then in bread crumbs.
• Heat butter and oil over medium-high heat and fry the tomatoes 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Enjoy!
• *When adding the cream cheese don't overfill or spread completely to edges of tomatoes, to lessen the chance of leakage. *I often (carefully!) pat the flour and bread crumbs onto the sides also, then 'spoon' the hot oil onto the sides to brown. *These are filling! So one each is probably enough for a side dish, or two each for a main dish - which the hubster and I usually do!

COOK'S COUNTRY CREAM CHEESE POUND CAKE RECIPE - (4.3/5)

Steps:

• Heat oven to 300° and grease and flour bundt pan. Combine flour and salt in bowl. Whisk eggs & yolks, milk, and vanilla in 2 cup measuring cup. Beat sugar, butter, and cream cheese until fluffy, about 3 minutes. Reduce speed to low and slowly add egg mixture until incorporated. Add flour mixture in 3 additions. Give final stir by hand. Scrape batter into bundt pan and tap pan on counter to release air bubbles. Bake until toothpick comes out clean (80-90 minutes) Rotate pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and oool for 2 hours.

ITALIAN CREAM CAKE(COOK'S COUNTRY)

Steps:

• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
• Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
• Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
• When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).

COUNTRY CLUB SOUR CREAM AND DILL DIP

Steps:

• Mix the dill and lemon juice together to soften the dill.
• Blend in all of the other ingredients until almost smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

COUNTRY FRIED CHICKEN STEAK WITH CREAM GRAVY

Steps:

• Pound the meat with a spiked meat mallet to tenderize.
• Cut each slice crosswise into 3 pieces.
• Place in a large bowl.
• Cover with water and add the salt and vinegar.
• Marinate for 2 hours.
• Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
• Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
• Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
• Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
• For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
• Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
• Remove from the heat and gradually whisk in the milk.
• Stir in the salt and continue to whisk until thickened, about 1 minute.
• Serve over the steaks and garnish with parsley just before serving.

COUNTRY VANILLA ICE CREAM FOR CUISINART

Steps:

• 1. Add sugar gradually to beaten eggs, and beat until stiff
• 2. Add remaining ingredients and mix throughly.
• 3. Refrigerate for at least an hour then pour into frozen cuisinart ice cream maker
• 4. turn on and run until thick, about 20 minutes

CREAM CHEESE BISCUITS(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
• Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about ¾ inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
• MAKE AHEAD: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.
• Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough into a rectangle and cut 12 square biscuits.