10,000 crema recipes

Yummy Oatmeal Cream Cheese Jam Bars recipe

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Spiced Pumpkin Bread with Orange Cream Cheese recipe

Potage Creme de Cresson (Cream of Watercress Soup) recipe

Frozen pumpkin ice cream pie marbled with homemade rum-caramel sauce on a graham cracker crust. A no-bake autumn dessert that serves at least 8 and lives in the freezer until needed.

Texas sheet cake enriched with sour cream for moisture and folded with chopped nuts, baked thin in a sheet pan and topped with warm chocolate icing poured straight onto the hot cake.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Cake in Ice Cream Cones: Heloise's Edible Cup recipe

A no-bake German chocolate cream pie with melted milk chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 10 minutes of hands-on work, then freeze and serve.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.

Filled Poppy Seed Cake with Butter Cream Topping recipe

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Sweet potato pie with bourbon cream sauce: a spiced, custardy sweet potato filling in a flaky shell, scattered with pecans and crowned with a boozy bourbon cream. The microwave does the baking, so it's table-ready in under 30 minutes.