Recipe: Whipped cream

Adapted from “The Whimsical Bakehouse” by Kaye Hansen and Liv Hansen

• 1½ cups heavy whipping cream
• 2 tablespoons confectioners’ sugar
• ½ teaspoon vanilla extract

1. Using an electric mixer, whip ingredients until stiff peaks form.

Recipe: Almond spiced whipped cream

Recipe by Rachael Ray

• 1½ cups whipping cream
• 1 shot almond liqueur or 1 teaspoon almond extract
• Grated nutmeg, to taste
• 2 pinches ground cinnamon

1. Whisk cream until soft peaks form, a couple of minutes.
2. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.

Recipe: Butterscotch sauce and butterscotch whipped cream

Recipe by Williams-Sonoma

• 1 cup firmly packed light brown sugar
• ¼ cup light corn syrup
• 4 tablespoons (½ stick) unsalted butter, cut into pieces
• ¼ teaspoon kosher salt
• 1½ cups heavy cream
• 1 tablespoon bourbon (optional)

1. In a heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes; stir with a wooden spoon during the first 2 minutes of cooking (use pot holders to protect your hands), but do not stir after this point.
2. Remove the pan from the heat and very carefully stir ½ cup of the cream into the hot syrup, then stir in the bourbon.
3. Let the butterscotch sauce cool to room temperature.
4. Use ⅓ cup of the sauce for the butterscotch cream; reserve the remaining sauce to drizzle over a pie, or use as a topping for ice cream or cake.
5. In the bowl of an electric mixer fitted with the whisk attachment, combine the remaining 1 cup cream and the ⅓ cup butterscotch sauce.
6. Beat on high speed until stiff peaks form, 2 to 3 minutes.

Recipe: Toffee sauce

Recipe by Williams-Sonoma

• 5 tablespoons unsalted butter
• ¾ cup firmly packed dark brown sugar
• 2 tablespoons water
• ⅛ teaspoon salt
• ½ cup heavy cream
• 2 teaspoons dark rum

1. In a small saucepan over medium heat, melt the butter.
2. Add the brown sugar, water and salt and bring to a simmer, stirring occasionally, until the sugar is completely dissolved and the liquid thickens slightly, about 8 minutes.
3. Remove from the heat and whisk in the cream and rum.
4. Return the pan to medium-low heat and cook, stirring occasionally, until the sauce is the consistency of thick syrup, 8 to 10 minutes.

Recipe: Pecan, cranberry and amaretti cookie crumble

Recipe by Tyler Florence

• ½ cup pecans
• 1 cup fresh cranberries, or frozen, thawed and drained
• 1 2.3-ounce package amaretti cookies (about 12)

1. Toast the pecans on a baking sheet in the oven for about 10 minutes; cool.
2. With a knife or food processor, coarsely chop the pecans, cranberries and cookies.
3. Sprinkle over the cooled pie.