10,000 creamy recipes

Old-world poppy seed cake with a buttery egg yolk dough topped with ground poppy seeds mixed in cream and orange zest. A traditional Eastern European pastry rolled and baked.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Scalloped red potatoes baked in garlic-infused cream reduced with butter and Parmesan. A rich, golden gratin with a beautifully concentrated sauce.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

A quick veggie-loaded egg scramble with mushrooms, red pepper, and cream cheese stuffed into a warm pita pocket. Light, filling, and on the table in 20 minutes.

Chocolate chip Bundt cake made from yellow cake mix, sour cream, and eggs with semi-sweet chips throughout. Dense, moist, and dusted with powdered sugar.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

It tastes very good and gives a thicker consistency similar to buttercream.

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Halloween jack-o-lantern cake baked in a fluted bundt pan to mimic pumpkin ridges, frosted bright orange with a green ice cream cone stem and brown jack-o-lantern face. A no-fuss boxed mix dessert kids love decorating.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Pasta with smoked salmon and golden caviar: thin spaghetti in a silky butter cream sauce, ribboned with smoked salmon and crowned with a spoonful of golden whitefish caviar. Elegant in 30 minutes.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.