984 butter cream recipes

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

Mughlai-style mixed vegetable curry with paneer, cream, pineapple, and golden raisins. A rich, mildly spiced North Indian dish that finishes with a sprinkle of fried nuts for royal-court flair.

Aunt Bee's apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

No-bake peanut butter pie with cream cheese filling and hot fudge topping in a graham cracker crust. Rich, creamy, and impossibly smooth.

Miniature chocolate peanut butter pies in mini muffin tins. Graham crust, frozen peanut butter filling, and chocolate ganache topping. Make 24 ahead and stash in the freezer for up to a week.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

Swedish herring and potato casserole layered with sauteed onions, dotted with butter, and baked in cream until golden and tender. A traditional Scandinavian comfort dish.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Peanut butter mousse made with cream cheese, powdered sugar, and whipped heavy cream folded together. A rich, no-bake dessert with a fluffy, cloud-like texture.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.