2,159 crema recipes

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Meaty vegetarian chili built on earthy mushrooms, beans, and chili-cumin spices, served over rice with lime, cilantro, and sour cream. A hearty meatless main without the soy-crumble compromise.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Cherry-studded cookies loaded with white and dark chocolate, inspired by the iconic ice cream. Kirsch-soaked cherries deliver a boozy punch in every bite.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.