Recipes with cream

Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.

Key lime pie blends fresh key lime juice with sweetened condensed milk and egg yolks in a graham cracker crust. No-bake refrigerator version with the iconic Florida Keys tang. Make ahead for a crowd.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Berry fruit dip blends non-fat sour cream with seedless raspberry jam, honey, and bright lime zest. A 5-minute, no-cook party appetizer that chills into a tangy-sweet dipper for fresh fruit.

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Chocolate rum mousse builds melted sweet chocolate into a rum syrup, then folds in stiff egg whites and whipped cream for an airy, boozy classic. Restaurant elegance from a 6-ingredient list.

Peanut butter cup cheesecake on a chocolate wafer crust with chopped peanut butter cups baked into the filling and scattered on top. Rich, creamy, and totally over the top.

Beef filet stroganoff with tenderloin cubes, mushrooms, dill pickle, paprika, and red wine in a sour cream sauce. The Russian-German classic served over spaetzle for a 30-minute weeknight meal.

Four-layer coconut cake with coconut cream pudding filling, chopped macadamia nuts, whipped cream frosting, and shredded coconut pressed all over. A showstopper from a cake mix.

Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a double boiler.

Tomato-cheese pie with a buttery breadcrumb crust, fresh sliced tomatoes, basil, green onions, and a Swiss cheese custard. A savory summer pie that works for brunch, lunch, or a light supper.

An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!

Creamy sweet potato soup with shallots, nutmeg, dry sherry, and half-and-half, topped with chopped walnuts. A velvety holiday starter soup that's elegant enough for Thanksgiving.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.

Company apple pie is a three-pie batch showstopper with a sugar crust, lemony apple filling, caramel sauce stripes, cream cheese topping, and chopped walnuts. Built to feed a crowd.

Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Quiche Lorraine with bacon, Swiss cheese, scallions, and a nutmeg-seasoned egg custard blended until foamy. Topped with pimientos and baked in a flaky pie crust.

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Buttery banana muffins with sour cream create an incredibly moist crumb that stays fresh for days. A family favorite that's simple enough for weekend baking with kids.

Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Old-fashioned maple walnut ice cream made with real maple sugar, maple syrup, heavy cream, and chopped walnuts. Custard-free, hand-cranked, deeply maple-rich.

Homemade Thai iced tea brewed strong, sweetened with sugar, and topped with creamy half and half or sweetened condensed milk. That iconic orange drink from your favorite Thai restaurant, made at home.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Fudge Cake with Chocolate Sour-Cream Icing recipe

Bakery-style lemon poppy seed muffins with cake flour, sour cream, fresh lemon juice, and zest. Tender crumb dusted with confectioners sugar. Rich and citrusy.

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

Buttery cream wafer sandwich cookies with a rich fudge filling made from unsweetened chocolate and coffee. Delicate, flaky, and sugar-crusted with a dark chocolate center.

Individual cheesecake cupcakes baked in graham cracker crust cups with a simple cream cheese, sour cream and vanilla filling. Portion-controlled cheesecake bites ready in an hour with no springform pan needed.

Cranberry fool dessert with homemade orange and star anise cranberry sauce swirled into whipped cream. A make-ahead holiday dessert that chills for up to 6 hours.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Layered chalupa dip with mashed avocado, refried beans, taco-seasoned sour cream, chopped tomatoes, scallions, and cheddar cheese. A no-cook Tex-Mex party dip.

French chocolate mousse made with both milk and bittersweet chocolate folded into whipped cream and stiff egg whites. Six ingredients, no baking, pure velvety richness.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Iced Jazzberry Java blends pureed raspberries with cold coffee and half-and-half over cracked ice. A fruity, creamy iced coffee drink topped with whipped cream and fresh mint.