Ann's vanilla fudge and caramels.

There is always creme brulee.

Here is a link that might be useful: Recipes.

I would whip it and eat it with a spoon...
How about using one cup to make caramel sauce, another to make vanilla fudge, still one more to make s bisque or cream soup..seafood, or pumpkin, or cauliflower or spinach of chicken...or whatever floats your boat.
Then for the last cup...how about just saving it for uptting a tablespoon in your oatmeal and a teaspoon in your coffee for a week...and if there is some left....toss it.
Linda C

Scones! Cream scones and freeze them!!
Linda C

YUM....I love heavy cream in my morning coffee with a bit of cardamon....YUM>>YUM>>YUM!!

Michelle

too bad you are not the one running the hot chocolate counter for the fifth (or are they sixth?) graders! it would be wonderful to have all that home-whipped cream...
am I crazy or can't cream be frozen? my grandma used to freeze all her dairy which is why she always bought too much for the fridge when it was on sale. maybe I am wrong and she was doing something she shouldn't have been doing...
but, if you can freeze cream, maybe section it off into smaller containers and save it for another day, another party.

I hope you can freeze it because I have some in the freezer right now! :)

I think I also remember directions for freezing whipped cream....seems you dissolved 1 tsp gelatin in a little water and put that in ??? quantity of cream, whipped it and sweetened and flavored it and put dollops of it on foil and placed in the freezer until firm....then stored in a flat covered container. They don't keep long...because they will dry out....but for2 weeks to have whipped cream ready to go...it's kinda neat.
Linda C

Here are a bunch of recipes for heavy cream. I use mine to make old fashion chocolate fudge and maple syrup fudge. I just picked some up to do that yesterday for the holidays.
Clare

Maple Fudge
1 1/2 cups real maple syrup
1 3/4 cups sugar
2/3 cup heavy cream
1/4 teaspoon salt
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 cup chopped walnuts
Line an 8 inch square pan with nonstick foil and spray with cooking spray.
Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
Remove pan from heat; with an electric mixer, beat in butter and vanilla.
Continue to beat on high power for 8 to 9 minutes, or until thickened and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm then cut into squares.

Here is a recipe originally posted by doucanoe that is my favorite.

Tuscan Garlic Chicken
Servings: 6
cook: 30 min(s)

Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated

Procedures:
Preparing the Chicken:
- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:
- Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tusacan Garlic Chicken Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

It is much simpler than it looks. And good!

Linda

My very best pound cake recipe:

CREAM POUND CAKE

1 cup butter, softened (no substitutes!)
1/2 cup shortening
3 cups sugar
6 eggs
1-1/4 cups heavy cream
3 cups all-purpose flour
1/2 tsp. baking powder
1 Tblsp. vanilla extract

Cream butter & shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.

BUTTER PECAN FUDGE

1/2 cup butter (don't substitute)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla
2 cups powdered sugar
1 cup pecans, toasted and chopped roughly

(To toast pecans, I put pecans on a cookie sheet in the oven at 350 for 8-10 minutes, stirring a couple times. Let cool before using).

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat, stir in vanilla. Stir in powdered sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the fridge. Makes 1-1/4 pounds.

This one would use up the entire quart of cream:

BLUEBERRY CHEESECAKE ICE CREAM

Blueberry mixture:
1/2 cup sugar
1 Tblsp. cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 Tblsp. lemon juice

Graham Cracker mixture:
2-1/4 cups graham cracker crumbs
2 Tblsp. sugar
1/2 tsp. ground cinnamon
1/2 cup butter or margarine, melted

Ice Cream mixture:
1-1/2 cups sugar
1 pkg. (3.4 oz.) instant cheesecake pudding mix
1 quart whipping cream
2 cups whole milk
2 tsp. vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a bowl, combine cracker crumbs, sugar, and cinnamon. Stir in butter. Pat into an ungreased 15- x 10- x 1-inch baking pan. Bake at 350 F. for 10-15 minutes or until lightly browned. Cool completely; crumble.

In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder 2/3 full; freeze according to manufacturerÂs directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

Whip it with your mixer into butter. Easy and less work than baking.

SharonCb

Use it in the fabulous Sweet Potato Gratin recipe posted several months ago. (It also calls for chipotle chilies in adobo sauce.) I just made it and it's ambrosial!

If you don't have time for a lot of baking and prep work this time of year, I second the butter idea. Fresh butter is such a treat. You could put some in a tub in the fridge, and freeze the rest for later use.

Oh I had forgotten about fresh butter...it is so delicious! What's the "best by date" on it, usually pretty far out...bet you could have fresh butter over the entire holidays. As mentioned the butter also freezes well.

Fudge is also a great choice especially for give aways.

Thank you so much for all of the great ideas, and please accept my apologies for not being able to check in sooner. It's been a crazy week...

Chase, you're right, the best by date is the 30th, but we're leaving town for the holidays, so we need to use it before we go.

I'm going to give the Butter Pecan Fudge a try even though I'm a horrible fudge maker. Maybe I'll finally get it right with this try! Then the rest will be transformed into butter for baking. That suggestion is pure genius, thanks!