10,000 creamy recipes

Cinnamon walnut scones with a tender, cream-rich crumb and warm spice in every bite. Brushed with buttermilk and baked hot for golden, bakery-tall wedges with crisp edges.

Southern cream apple pie with par-cooked tart apples in a sour cream custard, finished under the broiler with a buttery flour topping. Makes two 9-inch deep-dish pies for a crowd.

Frozen milk chocolate pie with a cream cheese base lightened by whipped topping. Six ingredients, four hours in the freezer, and a ready-made graham cracker crust deliver a slice of mellow chocolate in under 30 minutes of work.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Slice and bake sugar cookies: a make-ahead dough rolled in wax paper and chilled, then sliced and baked into tender cookies. Yields nearly eight dozen.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Marble cheesecake swirls dark chocolate batter through a classic vanilla cream cheese filling on a graham cracker crust. A two-tone showstopper baked in a springform pan.

Five-ingredient no-bake cherry cheesecake with cream cheese, whipped topping, graham cracker crust and canned cherry filling. Chill three hours, serve cold.

Hash brown crust quiche with diced ham, cheddar, and Swiss baked into a custard of eggs and half-and-half. A no-roll, gluten-free crust that bakes up crispy and golden.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.