Type what you have

Ingredients

• ✓ cream
• angel food cake
• egg
• cinnamon sugar
• cooking spray
• maple syrup

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes.
2. 2 Meanwhile, slice angel food cake loaf into 1-inch slices. Cut each slice into thirds, then cut each in half so you will get 6 cubes from each slice.
3. 3 Whisk creamer, egg, and cinnamon sugar together in a bowl. Dip each cube into the liquid and place cubes into the air fryer basket.
4. 4 Air0fry for 6 minutes. Spray with nonstick spray. Reduce heat to 350 degrees F (175 degrees C) and air-fry for 5 more minutes. Serve immediately with maple syrup for dipping.

By thedailygourmet

Ingredients

• ✓ cream
• blueberry
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients.
2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Ingredients

• ✓ cream
• brown sugar
• butter
• coconut
• walnut

Instructions

1. 1 In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
2. 2 Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

By CLLWC

Ingredients

• ✓ cream
• half-and-half
• sugar
• black walnut extract
• black walnut

Instructions

1. 1 Combine light cream, half-and-half, sugar, and black walnut extract.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, then fold in walnuts. Transfer to an airtight container and freeze until firm.

By OCEANVIXEN79

Ingredients

• ✓ cream
• chocolate sandwich cookie
• instant chocolate pudding mix
• milk
• gummy worm candy

Instructions

1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Ingredients

• ✓ cream
• milk
• coffee flavored liqueur
• vodka
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream, coffee-flavored liqueur, and vodka in a glass.
3. 3 Pour over ice in a highball glass.

By MEEMERELLA

Ingredients

• ✓ cream
• pear
• blue cheese
• black pepper
• phyllo tart shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
3. 3 Bake in the preheated oven for 15 minutes. Serve warm.

By BOLLIVEB

Ingredients

• ✓ cream
• bittersweet chocolate
• butter
• chocolate cake crumbs
• rum
• chocolate sprinkle

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Ingredients

• ✓ cream
• ice
• coffee liqueur
• vanilla flavored vodka
• milk

Instructions

1. 1 Place ice into a cocktail shaker. Pour coffee liqueur, vodka, and cream over ice. Cover and shake until the outside of the shaker has frosted. Strain into 2 martini glasses.

By Christine Kelly

Ingredients

• ✓ cream
• all-purpose flour
• baking powder
• baking soda
• sugar
• chocolate chip
• egg
• oat
• blueberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

By Cheerios

Ingredients

• ✓ cream
• all-purpose flour
• baking powder
• baking soda
• butternut squash
• ginger root
• lemon
• sugar
• oat
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Ingredients

• ✓ cream
• strawberry
• watermelon
• yogurt
• orange juice
• sugar
• vanilla extract

Instructions

1. 1 Place strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender; blend until smooth.

By Nobody'sGirl

Ingredients

• ✓ cream
• sweetened condensed milk
• cocoa powder
• heavy cream
• vanilla extract
• marshmallow
• pecan

Instructions

1. 1 Cook and stir condensed milk and cocoa in a medium saucepan over low heat until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold, about 1 hour.
2. 2 Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in marshmallows and nuts halfway through the freezing process.

By Sugar Cookie

Ingredients

• ✓ cream
• tomato
• basil
• olive oil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
2. 2 Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
3. 3 Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
4. 4 Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

By Vicenc

Ingredients

• ✓ cream
• onion
• butter
• salt
• black pepper
• parmesan cheese
• egg

Instructions

1. 1 Saute onions in butter or margarine until transparent. Place in 2-quart baking dish.
2. 2 In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese.
3. 3 Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.

By Christine Johnson

Ingredients

• ✓ cream
• pie crust
• rhubarb
• white sugar
• egg
• flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.
3. 3 Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.

By Gloria

Ingredients

• ✓ cream
• sweet potato
• chicken stock
• vegetable stock
• water
• ginger
• lime
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ cream
• shortcrust pastry
• butter
• leek
• bacon
• egg
• dijon mustard
• swiss cheese

Instructions

1. 1 Prepare shortcrust pastry base in pan.
2. 2 Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3. 3 Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

By Maille

Ingredients

• ✓ cream
• russet potato
• butter
• kosher salt
• cayenne pepper
• nutmeg
• egg yolk
• butter

Instructions

1. 1 Add potatoes to a large pot of very well salted cold water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are very tender but not falling apart, 30 to 45 minutes. Drain very well, and let sit in strainer for at least 5 minutes.
2. 2 Transfer to a bowl, and mash potatoes until smooth. Add 3 tablespoons butter, salt, cayenne, and nutmeg, and continue mashing and mixing until butter completely disappears and mixture is smooth.
3. 3 Add cream and egg yolks, and whisk vigorously until mixture is very smooth. Taste to check seasoning and adjust to your liking. Cover and let mashed potatoes cool to room temperature.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Spoon mixture into a piping bag. Pipe 12 portions on the prepared baking sheet (alternatively you can scoop out 12 portions). Chill potatoes in the refrigerator until you're ready to bake them.
6. 6 Drizzle or lightly brush melted butter over each duchess potato.
7. 7 Bake in the preheated oven until well browned, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ cream
• cake mix
• cream cheese
• milk chocolate
• egg
• whipping cream
• butter
• margarine
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Ingredients

• ✓ cream
• cauliflower
• garlic
• butter
• chive
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer insert and steam until soft, 10 to 15 minutes.
2. 2 Remove garlic cloves and smash with a fork; place smashed garlic and cauliflower in a pot. Mash butter and chives into cauliflower mixture with a fork or potato masher until smooth. Stir in light cream. Sprinkle cheese over top and season with salt and pepper.
3. 3 Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

By cookin' social worker

Ingredients

• ✓ cream
• tart shell
• soft-shell clam
• egg
• nutmeg
• salt
• white pepper
• bacon
• onion

Instructions

1. 1 Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
2. 2 Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
3. 3 Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
4. 4 Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
5. 5 Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

By Kevin Ryan

Ingredients

• ✓ cream
• milk
• vanilla extract
• cinnamon
• clove
• egg yolk
• white sugar
• rum
• nutmeg

Instructions

1. 1 Combine milk, 1/2 teaspoon vanilla extract, cinnamon, and cloves in a large saucepan over low heat; stir and heat for 5 minutes. Increase the heat to medium-low; Gradually bring to a boil. Remove from the heat.
2. 2 Whisk egg yolks in a large bowl until they turn light yellow. Add sugar; whisk until light and fluffy.
3. 3 Pour some of the hot milk mixture into egg yolk mixture; whisk quickly to avoid scrambling eggs. Continue adding hot milk and whisking until all milk is incorporated.
4. 4 Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not boil.
5. 5 Strain; let cool for 1 hour. Stir in cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate 8 hours to overnight before serving.

By NATALIESMOM

Ingredients

• ✓ cream
• jam
• coconut oil
• black forest ham
• red bell pepper
• egg
• cheddar cheese
• salt
• nutmeg

Instructions

1. 1 Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
2. 2 Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
3. 3 Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
4. 4 Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

By Bren

Ingredients

• ✓ cream
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) .
2. 2 Sift flour, baking powder, salt, and sugar in a large bowl until combined. Cut butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs, about 2 minutes. Stir in egg, cream, and vanilla until dough comes together and forms a soft ball, about 1 minute. Chill dough for 30 minutes, if desired, to make rolling easier.
3. 3 Roll dough on a floured surface to 1/8-inch thickness. Sprinkle lightly with sugar. Cut into desired shapes using cookie cutters. Transfer cookies to ungreased baking sheets, spacing 1 inch apart.
4. 4 Bake in the preheated oven until edges are lightly golden, about 6 to 8 minutes. Cool cookies briefly on the pan for 2 minutes, then transfer to a wire rack to cool completely.

By Jessica McDonald

Ingredients

• ✓ cream
• water
• salt
• lobster
• russet potato
• water
• salt
• butter
• paprika

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook lobster: Combine water and salt in a large pot; bring to a boil. Plunge lobster into boiling water, cover the pot, and return to a boil. Reduce heat to medium-low and cook at a simmer until lobster turns bright red, about 10 minutes. Remove lobster from water and set aside to cool.
3. 3 When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove meat. Chop tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
4. 4 Make potatoes: Add potatoes to a large saucepan and cover with water by 1 inch. Add salt; bring to a boil. Lay intact lobster tail shell over potatoes, then reduce heat to medium-low, cover, and cook at a simmer until potatoes are easily pierced with a fork, 20 to 30 minutes.
5. 5 Remove lobster shell and discard. Drain water from the saucepan. Reduce heat to low. Gently shake the pan over low heat to dry potatoes. Mash butter into potatoes until no lumps remain. Add cream until desired consistency is reached.
6. 6 Fold warm lobster meat into potatoes. Sprinkle with paprika to serve.

By Allrecipes Member

Ingredients

• ✓ cream
• green pea
• butter
• mushroom
• onion
• flour
• salt
• black pepper
• nutmeg

Instructions

1. 1 Fill a small saucepan with 1 inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
2. 2 Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over mushrooms, and cook for 1 minute, constantly stirring. Gradually stir in cream and season with salt, pepper, and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for a few minutes before serving.

By Cheeto

Ingredients

• ✓ cream
• potato
• olive oil
• garlic
• butter
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
2. 2 Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
3. 3 Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.

By CJME

Ingredients

• ✓ cream
• oil
• shallot
• butter
• all-purpose flour
• salt
• cinnamon
• pumpkin puree
• chicken broth
• sage
• thyme

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Ingredients

• ✓ cream
• carrot
• tomato
• olive oil
• kosher salt
• onion
• celery
• vegetable broth
• mint
• mint

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
5. 5 Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
6. 6 Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
7. 7 Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
8. 8 Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

By Sean Murray