4,675 butter cream recipes

Medieval-style meat cakes with pork shoulder, dates, raisins, pistachios, and saffron baked into a buttery pastry shell. Ancient sweet-savory tart that blends pork with dried fruits and warm spices.

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Pineanna nut cake is a three-layer banana-pineapple cake with pecans and cinnamon, frosted with vanilla cream cheese frosting. A Southern-style hummingbird cake by another name.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Instead of pumpkin pie, try this coconut pumpkin tart.

Oyster and plantation soup builds a Caribbean-Creole bisque from ripe plantains, onions, coconut milk, and cream spiked with cayenne, basil, and tarragon, then poaches fresh oysters in their own liquor. A briny-sweet seafood soup with island roots.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Modern fruitcake loaf with pecans, dates, dried cranberries, chocolate chips, and rum, topped with white chocolate cream cheese frosting. A fruitcake even fruitcake haters will love.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

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