Recipes with heavy whipping cream

Steamed cranberry Christmas pudding with molasses, served warm with a rich butter, cream, and vanilla sauce. Tart berries meet sweet sauce for a festive holiday dessert.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Authentic Italian tiramisu with cooked zabaglione, mascarpone, and brandy-coffee soaked ladyfingers in two layers. Topped with whipped cream, cocoa, and grated chocolate. The traditional method, no shortcuts.

Indian-style beef kofta steamed until tender, then baked in a spiced cream sauce with garam masala, cumin, turmeric, and mango powder. Includes a lighter spinach sauce variation.

Gateau de mousse a la nectarine: a refined French entremet of airy nectarine mousse layered with schnapps-soaked genoise, finished with a glossy peach glaze and toasted-crumb sides. A patisserie showpiece.

Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

This over-the-top chocolate mousse cake layers brownie, whipped cream, and Tia Maria coffee liqueur inside a charlotte mold, then drips with silky chocolate glaze. Sinfully rich and worth every bite.

This banana cake is amazingly moist and creamy, I have been making it all the time, and always get rave reviews back.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

Old-Fashioned Cold Cherry Soup (Hideg Meggyleves) recipe

Flourless chocolate mocha cake made with bittersweet chocolate, ground espresso beans, and a water bath bake. Crowned with vanilla whipped cream, toasted pecans, and a zig-zag chocolate drizzle.

A stunning fresh strawberry pie with a buttery pecan shortbread crust, whipped cream cheese filling, and whole berries glazed in homemade strawberry sauce. Worth every minute.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

A from-scratch coconut custard pie with a silky cream and egg yolk filling loaded with shredded coconut, topped with billowy golden meringue. Old-fashioned diner pie done right at home.

Silky vanilla Bavarian cream pie with an egg custard base, melted ice cream, and billowy whipped cream set in a baked pie shell. Old-school elegance that wobbles on the fork.

Creamy eggnog spiked with bourbon and dark rum creates a rich holiday cocktail that's dangerously smooth, with nutmeg-dusted foam crowning each glass.

Chicken Tetrazzini from scratch with homemade broth, spaghetti, mushrooms, cream, and dry sherry baked under a Parmesan crust. A rich, old-school casserole built on real flavor.

Cream Peanut Butter Pie with Chocolate Coffee Topping recipe

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

Danish rice pudding (risalamande) with almond extract, folded whipped cream, and fresh raspberry sauce. A light, creamy Scandinavian Christmas dessert topped with whole almonds.

Layers of delicate almond-chocolate cake soaked in amaretto and stacked with rich chocolate parfait create a stunning French dessert that's worth every minute of effort.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Gumdrop fruit salad: a retro church-potluck classic with pineapple, grapes, marshmallows, gumdrops, and pecans bound in whipped cream and a cooked pineapple-lemon dressing.

Chocolate peanut butter mousse cake layers a frozen peanut butter mousse triangle with rich chocolate mousse, then drapes the loaf in glossy chocolate glaze. A no-bake show-stopping dinner party dessert.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.

Elvis Presley's pound cake with seven eggs, heavy cream, and cake flour started in a cold oven. A dense, buttery Southern pound cake with a velvety crumb and golden crust.

Smooth, rich and creamy, all these words can be connected with cheesecake, and just a small slice is good enough for satisfy the sweet tooth. This cheesecake is absolutely awesome!

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Key lime pie without eggs, made with sweetened condensed milk, fresh key lime juice, and folded-in whipped cream. No-bake, no-bake-and-chill, just whip and fridge in a graham cracker crust.

Elegant two-layer white chocolate cake with white chocolate ganache frosting, chopped macadamias between the layers, and fresh berries on top. A showpiece celebration cake that's rich, creamy, and unforgettable.

Russian-style ground chicken patties stuffed with sautéed mushrooms, breaded and pan-fried golden, then napped with a tangy sour cream sauce. Old-world comfort worth the effort.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

No-bake cherry vanilla ribbon pie layers a fluffy cream cheese and vanilla pudding filling with glossy cherry pie filling in a baked crust, then chills until sliceable. No oven required.

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

Black Forest cherry dump cake layers cherry pie filling, crushed pineapple, chocolate cake mix, and pecans into a no-mix dessert. Topped with whipped cream for an old-school potluck classic.

Traditional New York cheesecake with zwieback crust, cream cheese filling enriched with heavy cream and lemon zest. Baked at high heat then low, cooled in the oven for crack-free perfection.

Add a kick to your Christmas party with this drink which is sure to keep everyone in the holiday spirit.

A show-stopping zebra cheesecake with swirled dark and white chocolate batters on a chocolate wafer crust, finished with a semi-sweet chocolate ganache glaze. Pure drama on a plate.

Black Forest trifle layered with rum-soaked devil's food cake, cherry pie filling, homemade chocolate custard, and whipped cream topped with toasted almonds.