10,000 creamed recipes

Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

A sweet and delicious milkshake made with oreo cookies and a bit of mint.

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

In the way the Italians make it is fast and easy try it !!!!

A nice simple cabbage soup from the kitchen of Heather Zink.

A flourless chocolate torte for Passover made with cocoa, eggs, toasted almonds, and butter. Baked thin in a jelly-roll pan and cut into layers, this elegant Pesach dessert rises on whipped egg whites alone.

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Chocolate wafer crumb crust for cheesecake: three ingredients (crushed chocolate wafers, sugar, melted butter) pressed into a springform pan. The go-to base for mocha and chocolate cheesecakes.

Hot fudge sundae ice cream pie layered with vanilla wafers, vanilla ice cream, and a rich homemade fudge sauce of chocolate chips, marshmallows, and evaporated milk. A crowd-pleasing freezer dessert.

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Overnight honey cream cheese French toast bake. Layered cubed bread with cream cheese, soaked in honey-egg custard, baked into a tender brunch casserole.

Cream scones with dried fruit and golden raisins, glazed with melted butter and sugar. Heavy cream makes these rich and tender with just 8-9 kneads and 15 minutes in the oven.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.