10,000 cream recipes

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Boozy rich eggnog from a cooked custard base with bourbon, dark rum, cognac, vanilla bean, and freshly whipped cream. Holiday punch bowl showstopper made the safe, food-safe traditional way.

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Cheesy figue vert gratin: a Caribbean side dish of green bananas simmered in chicken stock, mashed with onions, cream, and eggs, then baked under a cheddar and breadcrumb crust.

Koulibiac is a Russian salmon pie wrapped in puff pastry with layers of rice, spinach with nutmeg, hard-boiled eggs, and lemon cream. Served hot or cold, golden and flaky.

Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

German chocolate layered apple cake with sliced apples and cinnamon-nut batter in alternating layers, topped with cream cheese frosting. A semi-homemade cake that tastes fully from scratch.

Retro tuna party salad set in a chili sauce and gelatin mold with mayonnaise, whipped cream, olives, and celery. A vintage buffet showpiece that chills firm enough to slice.

Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.

Hot apple pandowdy is an early-American upside-down apple dessert: cinnamon-sugar apples baked under a soft butter cake batter, then inverted and served warm with whipped cream.

Cherry cheese pie with a cottage cheese and sour cream filling on a press-in oil crust. No rolling pin needed for this easy, no-fuss pie with cherry topping.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Old-fashioned sour cream crumb cake with cinnamon, raisins, and a buttery crumb topping. A tender loaf-pan cake with a crumbly, streusel-like crust baked right on top.