DEVONSHIRE CORN
Make and share this Devonshire Corn recipe from Food.com.
Provided by JANIC412
Categories Corn
Yield 1 batch
Number Of Ingredients 10
Steps:
- Combine corn, cream, milk and seasonings in a saucepan and bring to a boil stirring constantly.
- Reduce heat and simmer 5 minutes uncovered-stirring.
- Blend butter and flour together and gradually drop small pieces into the corn mixture, mixing well-cook 2 minutes more to thicken.
STRAWBERRY DEVONSHIRE PIE
This recipe reminds me of my mother. When strawberries were in season she would always bake me and my brother this pie. Cooking time is chilling time.
Provided by Barb in WNY
Categories Dessert
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soften gelatin in water.
- In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
- Cover and cook over medium heat, stirring constantly, 5 minutes.
- Blend in gelatin.
- Cool, stirring occasionally until thick but not set.
- In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
- Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
- Fold into chilled mixture gently but thoroughly.
- Spoon into baked pastry shell.
- Chill until set, about 2 hours.
- Arrange strawberry halves on top of pie.
- Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
- Chill until served.
Nutrition Facts : Calories 400.6, Fat 20.1, SaturatedFat 8.2, Cholesterol 80.5, Sodium 217.3, Carbohydrate 50.4, Fiber 1.3, Sugar 28.2, Protein 6.5
EASY DEVONSHIRE CREAM
A wonderful topping for scones, or use as a dip for fruit.
Provided by STARP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g
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- For the dough, tip the flour into a large bowl. Add the salt and sugar on one side, the yeast on the other. Heat the milk in a small pan until warm but not hot.
- Add the remaining milk a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky.
- Oil the worktop to prevent sticking. Knead the dough on it for at least five minutes until smooth and no longer sticky. Lightly oil the bowl, return the dough to it and cover.
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- Line two baking trays with baking parchment. Scrape the dough out of the bowl onto a lightly floured surface and fold inwards repeatedly until all the air has been knocked out and the dough is smooth.
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