2,911 creamed recipes

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.

Lighter chocolate cheesecake with a chocolate wafer and Grape-Nuts crust. Cottage cheese blended smooth with cream cheese, melted chocolate, espresso, and cocoa for triple chocolate richness.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

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!

White asparagus lasagne layered with ham, mozzarella, and a garlic-thyme cream sauce. A quick microwave-friendly Italian-inspired bake that's on the table in 45 minutes.

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Cinnamon chocolate sheet cake with a boiled cocoa-margarine base, buttermilk batter, and chocolate cream cheese frosting. A Texas-style sheet cake with warm cinnamon spice throughout.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.

Rhubarb orange sauce: a tart-sweet sauce simmered from fresh rhubarb, orange juice, and sugar. Perfect with roast duck, pork, or poured warm over vanilla ice cream.

Saltine cracker torte folds crushed soda crackers and walnuts into stiffly beaten egg whites for a flourless meringue-style dessert topped with whipped cream and chocolate syrup.