2,913 crema recipes

Banana Apple Bread loaded with mashed banana, chopped fresh apple, and applesauce, sweetened with brown sugar and cinnamon. A low-fat quick bread with no added oil.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Chicken breasts Veronique-style with seedless green grapes: pan-simmered in white wine, orange marmalade, tarragon, and cream. A French bistro classic with a fruit sauce that comes together in 30 minutes.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Lemony chicken and anchovy ravioli stuffed with minced chicken, salty anchovies, parmesan, and bright lemon zest. A delicate handmade pasta with a savory umami punch.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Creamy toasted cashew nuts and coconut fills into a chocolate crust, and it is rich, creamy, chocolaty and so delicious.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Easy pumpkin loaves made with sourdough starter and biscuit mix for a shortcut spiced bread with raisins, walnuts, and a sweet golden glaze.