Recipes with cream

Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13x9 pan and topped with whipped cream and banana slices.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Rich cheddar beer soup with diced ham, jalapeños, cream, Worcestershire, and dry mustard. A hearty, pub-style cheese soup with real kick that warms you from the inside out.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

This classic New York-style cheesecake starts with a ready-made graham cracker crust for simplicity, then bakes rich cream cheese filling topped with sweetened sour cream. The two-temperature baking creates creamy texture without cracks.

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Simple apple crisp with tender cinnamon-spiced apples under a buttery golden crust ready in 40 minutes for an easy fall dessert that begs for vanilla ice cream.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Salmon and spinach cannelloni filled with ricotta, poached salmon, and chopped spinach, blanketed in a reduced tomato-cream sauce and baked under Parmesan. Rich, restaurant-style pasta for company.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Chicken and leek pie is a traditional Irish supper layered with ham, leeks, mace, and stock under shortcrust pastry. Hot cream poured in through the steam hole at the end sets to a soft jelly when cold.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Showstopping three-layer cappuccino torte with a nutty graham crust, thick semisweet fudge layer, and espresso chocolate buttercream. A make-ahead dessert that chills overnight.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Sour cream spice cake with cinnamon, cloves, nutmeg, raisins, and chopped walnuts. A 13x9 sheet cake with tender, tangy crumb and warm fall flavors.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Polish pork chops in a sour cream and tomato sauce with dill pickle and dry sherry. A tangy, Eastern European-inspired skillet dinner that's comfort food with a sharp, savory twist.

Spicy seafood chili simmers shrimp, scallops, clams, and firm fish in a roasted-pepper tomato base with green salsa and Anaheim chilies. Southwestern coastal stew with a fiery kick.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Halloween mini pumpkin cupcakes are tender pumpkin spice bites topped with cream cheese frosting tinted orange, black, and white. Decorate with candy and sugar crystals for spooky kid-friendly party treats.

Lightened-up hash brown casserole with frozen shredded potatoes, evaporated skim milk, nonfat sour cream, and sharp cheddar under a crisp buttered cornflake crust. A church-potluck classic, reformed.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Browned chicken thighs simmered in a creamy broccoli cheese sauce with carrots, bell pepper, and garlic. Wok-cooked for one-pot ease and ready in an hour.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

A showpiece Christmas coconut layer cake with tutti-frutti filling loaded with pecans, candied cherries, golden raisins, and coconut, then frosted with almond whipped cream. Holiday baking at its finest.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

Ultra-moist chocolate zucchini cake with shredded zucchini hidden in a cocoa batter loaded with chocolate chips and walnuts. The sneakiest way to use up summer zucchini, and nobody will guess the secret ingredient.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.