1,955 cream recipes

Mincemeat-nut bread with chopped walnuts folded into a creamed butter batter. Fruity, spiced, and baked until golden with a tender crumb.

Cherry bread pudding made with cracked wheat bread, yogurt instead of cream, dark honey, and plumped dried cherries and raisins. A lighter, wholesome version.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Serve with vanilla icecream or a dollop of best available double cream

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

A no-bake coconut cream pie with a sticky pecan praline layer on the bottom, fluffy vanilla pudding filling loaded with flaked coconut, all in a pre-baked pastry shell. Chill, slice, and swoon.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Individual chicken pot pies with rosemary-infused cream sauce, sugar snap peas, carrots, and pearl onions under a puffed golden pastry lid. Dinner party-worthy comfort food.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.