Recipes with heavy whipping cream

Wormy baked apples: cinnamon-brown sugar baked apples stuffed with raisins and walnuts, served with gummy worms wriggling out the top. A Halloween dessert that's actually good to eat.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

A favorite throughout the South, chess pie takes its name from the description given by a cook who was asked what sort of pie it was, and replied, "jes pie, honey."

Old-fashioned chocolate bread pudding made with unsweetened chocolate, half-and-half, and soft white bread crumbs. Bakes in a water bath into a silky, custard-set pudding. Top with whipped cream.

Creamy bay scallop stew with shallots, white wine, heavy cream, whole milk, and snipped chives. A velvety, New England-style seafood stew that's pure coastal comfort in 30 minutes.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Classic dark rum chiffon pie set with gelatin in a cinnamon graham cracker crust, topped with grated unsweetened chocolate. A no-bake retro dessert with bold rum flavor and silky mousse texture.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Invite memories of Italy into your home with this exquisite dish!

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Homemade cream liqueurs blended with sweetened condensed milk, whipping cream, and your choice of whiskey, amaretto, or rum. Stores in the fridge for up to a month.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

A quick and savory dish that makes dinner time fun and enjoyable. It will even have the kids eager to set the table!

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Florida Bay Snickers cheesecake: a rich cream cheese base studded with Snickers chunks, topped with caramel glaze, chocolate ganache, and chopped peanuts. Over-the-top indulgence.

Georgian potato soup blends cream-puree vegetables with apple juice, applesauce, raisins, and apricots, then adds diced potatoes for bite. Sweet-savory Caucasian soup finished with cottage cheese cream.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Old-fashioned homemade eggnog with separated eggs, powdered sugar, rum, and heavy cream, lightened by stiff-beaten egg whites and dusted with nutmeg. A rich, fluffy holiday punch bowl recipe.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

Boozy chocolate Bailey's Irish Cream cheesecake with a chiffon-light filling set with gelatin and folded with meringue and whipped cream. A make-ahead, no-bake dessert that slices like a dream.

Creamy asparagus chicken casserole baked with a rich cream sauce, Parmesan cheese, and a kick of hot pepper sauce. Comfort food at its best, ready for the oven in under an hour.

Warm up that rainy day with this creamy and delicious soup made from chicken broth, spinach and garlic.

A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.

Boccone Dolce is a stunning Italian meringue layer cake filled with melted chocolate, clouds of whipped cream, and fresh strawberries. Three crisp meringue discs stacked into a showstopping dessert.

No-bake peach pie with cream cheese, whipped cream, almond extract, and sliced peaches in a graham cracker crust. A cool, creamy summer dessert with just 6 ingredients and no oven.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Brown sugar fudge cooked to the soft-ball stage with molasses, heavy cream, and a touch of unsweetened chocolate. Old-fashioned candy-thermometer method for a creamy, never-grainy result that sets up firm and slices clean.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.

Magic chocolate pie melts unsweetened chocolate into sweetened condensed milk over a double boiler, then sets into a dense fudge-like filling in a baked shell. Five ingredients, no eggs.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Lime velvet salad is a retro molded Jello salad with cream cheese, crushed pineapple, celery, nuts, and whipped cream. Creamy, crunchy, and unmistakably vintage.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Shrimp and bay scallops tossed with crispy bacon, shallots, and sun-dried tomato cream sauce over pasta. A rich, restaurant-worthy seafood dinner at home.

Classic Italian spaghetti carbonara with pancetta, eggs, cream, Parmesan, and white wine. The hot pasta cooks the silky egg sauce right in a warmed bowl for a rich, glossy coating on every strand.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

A San Francisco classic: angel food cake layered with vanilla whipped cream and coated in shattered coffee toffee crunch. This showstopping retro dessert is pure texture and flavor.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.