Recipes with cream

A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Classic Williamsburg Inn Chicken and Dumplings recipe

Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.

Sara Lee-style original cream cheesecake copycat with graham cracker crust, eggless cream cheese filling, and a sweet sour cream topping. The classic frozen cheesecake at home.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Pineapple Bavarian cream made with crushed pineapple, lemon gelatin, and whipped heavy cream folded together into a chilled, cloud-light molded dessert. A retro classic worth bringing back.

Pavlova, a crisp meringue shell with a soft, marshmallowy center, piled with billowy whipped cream and fresh berries. Cornstarch and vinegar give it that signature melt-in-the-mouth interior. An elegant summer dessert.

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Fall in love like the Italians do with this decadent cake that will have you wanting a second slice!

This buttery and moist old fashioned rum cake will for sure be a hit on your dinner table. It's hard to go wrong with rum and pecan.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Shrimp and scallop quiche, a creamy seafood custard in a flaky crust with Swiss cheese, sweet sherry-sauteed shellfish, and a hint of nutmeg. An elegant brunch or light supper centerpiece.

A chocolaty and moist chocolate layer cake that turns out perfect every time!