10,000 creamy recipes

Cucumber, cream cheese are featured in this tangy make-ahead dip.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

A quick veggie-loaded egg scramble with mushrooms, red pepper, and cream cheese stuffed into a warm pita pocket. Light, filling, and on the table in 20 minutes.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Halloween jack-o-lantern cake baked in a fluted bundt pan to mimic pumpkin ridges, frosted bright orange with a green ice cream cone stem and brown jack-o-lantern face. A no-fuss boxed mix dessert kids love decorating.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

Salmon steaks with white wine cream sauce: tender salmon topped with a classic French-style butter, cream, egg yolk, and dry white wine sauce. A 30-minute bistro-style dinner for two.