sweet cream
Posted: 31 January 2008 03:56 PM   [ Ignore ]
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Hi,

What is sweet cream? Have a recipe that says use a carton of sweet cream and milk,never heard of sweet cream. Also what are tea biscuits? Can I use reg. biscuits in a can?


Thanks ,

Mumu

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Posted: 31 January 2008 05:08 PM   [ Ignore ]   [ # 1 ]
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I am going to take a guess and say that sweet cream is heavy cream.  What are you making, could you post the recipe, and perhaps we could tell from that what they are talking about. Is this an old recipe you are using?  Sometimes ingredients are referred to in different ways than we are used to reading them today.

Tea biscuits to me are a lean scone, and are not the same thing as biscuits in a can.  I’ll ask again, what are you making, that will help us to give better answers to your questions.  smile

MrsM

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Posted: 31 January 2008 06:22 PM   [ Ignore ]   [ # 2 ]
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Hi,

Thank you for your answer.

The recipie I am making is at:

http://www.recipezaar.com/244807

I thought it would be something quick and easy to make.

I’m trying create the recipie, and can not find anything called Sweet Cream in my local stores, either. Could this be called something different in the USA?

Thanks a lot,

MuMu

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Posted: 31 January 2008 08:15 PM   [ Ignore ]   [ # 3 ]
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Hi Mumu - I looked at the recipe and I’d say you can use any kind of cream - heavy or whipping cream would be the most decadent.  Because the recipe calls for instant pudding mix, you could lighten things up a bit by using light cream, half & half, or even milk (won’t whip up as fluffy though - it would be more like pudding).  Tea biscuits are butter cookies, or shortbread cookies.  Nabisco makes some - they’re called Social Tea Biscuits.  There are other brands you could use too, or you could make your own shortbread (super easy to do).

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Posted: 31 January 2008 10:34 PM   [ Ignore ]   [ # 4 ]
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Thank you again for your help.

Mumu

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Posted: 31 January 2008 11:35 PM   [ Ignore ]   [ # 5 ]
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Hi MuMu, this looks like a British recipe to me. I don’t know what butterfat level the British Sweet Cream usually has—but I agree with Patrincia that just about anything from milk to heavy cream should work. It just depends on your tastes.

I often speak with British and Australian folks in my “day job” (well actually I work evenings, but…) British English has some difference from American English and “biscuit” is one of those words that means different things on different sides of the ocean.

British “biscuit” = American “cookie.”
British “tea biscuit” is usually a rather plain cookie to be served with tea. They tend to be on the thin and dry side rather than the thick, soft or chewy side. They’re sort of like a sweet cracker—a paler version of Graham crackers.

Some supermarkets will carry them in the imports aisle, or sometimes they’re in the cookie aisle.

I bet this recipe would work well with graham crackers, or Nabisco’s vanilla wafers or chocolate wafers, as well.

Believe it or not, there’s a British site that rates various brands of tea biscuits!

http://www.nicecupofteaandasitdown.com/biscuits/week.php3

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Posted: 01 February 2008 02:27 PM   [ Ignore ]   [ # 6 ]
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I agree with Barbara A - this does sound like a British recipe.  I know of a southern recipe that is very similar - Paula Deen’s recipe is called “Not Yo Mama’s Banana Pudding” (layers of vanilla pudding, butter cookies, bananas, etc).  Here’s the link:

http://www.pauladeen.com/recipe_view/521

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