Recipes with cream

Lake Highlands rock cake: layers of genoise-style chocolate sponge, crisp cocoa meringue, rum syrup, and rich chocolate mousse topped with whipped cream. A showstopper dessert.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

New England clam chowder quiche: canned clam chowder, bacon, sour cream, onion, and eggs baked in a pie crust with a layer of cheese in the middle.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Homemade eggnog made from scratch with bourbon, rum, and folded egg whites for a light, frothy pour. A boozy holiday classic served ice-cold with fresh nutmeg grated over every cup.

Bløtkake, the Norwegian cream cake layered with whipped cream and crushed strawberries. The traditional Scandinavian birthday cake with a tender sponge base.

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

Apple raisin sour cream crumb pie nestles sliced apples and plump raisins under a tangy sour cream custard and a buttery cinnamon crumb topping. A Dutch-style fall pie with three textures in one slice.

Old-fashioned griddle cakes made with sour milk and sour cream for an extra-tender, tangy pancake. Just six ingredients, no sugar needed. Makes 16 in about 25 minutes.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Baked ham and cheese appetizer bars with Bisquick, Swiss, Parmesan, sour cream, and garlic. Mix, spread, bake, and cut into bite-sized rectangles for easy party snacking.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Slow cooker cheesy potatoes made with hash browns, sour cream, and melty Velveeta. A hands-off, crowd-pleasing side that cooks itself creamy, with an optional crunchy cornflake topping.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.

Cod fillets nestled in sauteed mushrooms and shallots, blanketed with sour cream, Parmesan, and buttered breadcrumbs, then baked until golden and bubbling. A cozy, elegant fish dinner ready in 45 minutes.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Quebec maple syrup pie (tarte au sirop d'erable) with a custard filling of pure maple syrup, cream, and eggs in a flaky shell. Five ingredients, intensely sweet, purely Canadian.

Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

A creamy apple marshmallow Waldorf salad: crisp Granny Smith apples, celery, walnuts, and dried fruit folded into whipped cream and mayonnaise with mini marshmallows. A retro, fluffy holiday side the whole table loves.

Irish pastry-wrapped baked apples stuffed with brown sugar, raisins, and cinnamon. Sweet apples wrapped in puff pastry, baked until tender.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Lime jello cucumber salad: a retro molded salad with lime gelatin, grated cucumber, sour cream, mayo, and cottage cheese. A classic Midwestern church-supper dish from the 1960s.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Like the mixed drink but baked into a cake using vodka and Kahlua.

his is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee in an equivalent amount of water, and use that.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Homemade whole wheat crackers made with just flour, cream, sugar, and salt. Rolled paper-thin and baked until crisp and golden. Simple, buttery, and snackable.

Applesauce cheesecake: smooth cream cheese cheesecake with applesauce and warm spices on graham-pecan crust, finished with warm pecan caramel sauce.

Baked Icelandic cod with a creamy Parmesan, sour cream, and mayo topping with lemon and chives. A simple, elegant fish dinner that feeds a crowd.

Creamy, smooth and absolutely delicious. It's a pure indulgence to enjoy a slice of Brooklyn cheesecake.

Ukrainian-style beef stroganoff with filet mignon, mushrooms, sour cream, and Dijon, finished with fresh dill and parsley. Traditional Slavic preparation of the iconic Russian dish.

Try something new with this delicious cake that is perfect to entertain relatives at your next family gathering.

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

A delicious cake is also easy to make, no wonder Queen Elizabeth even liked it.

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

Fluffy and buttery cake with creamy and smooth filling, it's an absolute indulgence.