Recipes with light cream (half&half)

Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.

Cranberry Orange Pound Cake with Butter Rum Sauce recipe

An easy to make no bake raspberry topped cheesecake with gingersnaps for the crust. Disappears quickly, light and fluffy dessert.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Jansson's Temptation: creamy Swedish potato casserole layered with anchovies and onions, baked golden at 400F. This iconic Scandinavian comfort dish is a must for Christmas smorgasbord.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

Chicken breasts in a tasty tomato cream sauce with pasta.

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

A rich version of German apple pancake. Half and half adds the richness, using more apples than usual really highlights the apple flavor, and cinnamon gives the extra warmness. An ideal and delicious breakfast.

Scalloped potatoes and ham casserole layers parboiled potatoes with diced ham, green onion, thyme cream sauce, and Swiss cheese. A creamy bake that uses up leftover Easter or holiday ham.

I make this soup every Halloween and is the "signal" to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!