Type what you have

Ingredients

• ✓ heavy cream
• egg
• milk
• water
• all-purpose flour
• white sugar
• butter
• margarine
• cognac
• instant chocolate pudding mix
• instant coffee granules
• bittersweet chocolate
• butter
• margarine
• evaporated milk
• confectioners' sugar

Instructions

1. 1 Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
2. 2 Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
3. 3 Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
4. 4 Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
5. 5 Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

By Diane Meyer

Ingredients

• ✓ heavy cream
• cooking spray
• green grape

Instructions

1. 1 Spray 24 miniature muffin cups with cooking spray.
2. 2 Pour 1 tablespoon cream into each muffin cup. Place 1 grape into each muffin cup, swirling grape in the cream to coat.
3. 3 Freeze grape mixture until solid, about 1 hour.

By MichaelaK9

Ingredients

• ✓ heavy cream
• coconut cream
• milk
• white sugar

Instructions

1. 1 Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
2. 2 Freeze cream mixture in an ice cream maker according to manufacturer's instructions.

By Patrice Mspiggybaby Pilgrim

Ingredients

• ✓ heavy cream
• pineapple juice
• white sugar
• lemon juice

Instructions

1. 1 Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
2. 2 Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

By House of Aqua

Ingredients

• ✓ heavy cream
• pretzel crisp
• butter
• egg yolk
• sugar
• vanilla bean

Instructions

1. 1 Process Pretzel Crisps® into crumbs in a food processor. Transfer to a bowl and pour in melted butter; mix to combine evenly. Butter a pie dish, then press crumbs into dish to cover bottom and sides. Place in refrigerator.
2. 2 In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla bean seeds. Whisk on medium to incorporate air. Pour into chilled pie crust.
3. 3 Bake at 350 degrees F for about an hour. (If top skin is browning too quickly, use a spoon to skim it off the top and continue to bake.) Pie is finished when center appears to be set, and only jiggles slightly. Remove and cool, then place in refrigerator to cool completely.

By Snack Factory Pretzel Crisps

Ingredients

• ✓ heavy cream
• coconut oil
• peanut butter
• cocoa powder
• liquid stevia
• vanilla extract
• salt
• peanut

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ heavy cream
• butter
• masa harina
• water
• corn
• cornmeal
• white sugar
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3. 3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4. 4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5. 5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

By Saundra

Ingredients

• ✓ heavy cream
• egg
• white sugar
• coffee liqueur
• instant coffee granules
• cocoa powder
• sugar
• whipped cream
• cocoa powder

Instructions

1. 1 Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
2. 2 Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
3. 3 Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
4. 4 Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

By John Mitzewich

Ingredients

• ✓ heavy cream
• potato
• butter
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
3. 3 Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
4. 4 Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
5. 5 Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
6. 6 Heat a griddle over high heat.
7. 7 Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.

By DEBBA7

Ingredients

• ✓ heavy cream
• graham cracker crumb
• butter
• white sugar
• cream cheese
• peanut butter
• brown sugar
• egg
• vanilla extract
• peanut butter cup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
3. 3 Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
4. 4 Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

By cfgrrl

Ingredients

• ✓ heavy cream
• white chocolate
• yam
• sweet potato
• syrup
• vanilla extract
• salt
• nutmeg
• cashew butter
• cashew

Instructions

1. 1 Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
2. 2 Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
3. 3 When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
4. 4 Refrigerate for a minimum of 2 hours.

By Bruce's Yams

Ingredients

• ✓ heavy cream
• yam
• sweet potato
• syrup
• brown sugar
• egg yolk
• brandy
• granulated sugar
• whipped cream
• maraschino cherry

Instructions

1. 1 Heat oven to 300 degrees F.
2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
9. 9 Transfer to the refrigerator and chill for 5 hours.
10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Ingredients

• ✓ heavy cream
• half-and-half
• milk
• thai tea mix
• egg
• sweetened condensed milk
• vanilla extract
• chocolate sandwich cookie

Instructions

1. 1 Heat 1 cup half-and-half, heavy cream, and milk in a saucepan over medium heat until begins to simmer, about 10 minutes; stir in tea mix and bring to a boil. Reduce heat to low; simmer 5 to 10 minutes.
2. 2 Beat egg in a bowl; whisk in about ¼ cup warm cream mixture, 1 teaspoon at a time. Whisk egg mixture back into cream mixture; cook until custard slightly thickened, about 1 minute. Strain custard through a cheesecloth-lined sieve into a bowl; discard tea leaves.
3. 3 Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into custard until well blended; cover the bowl with plastic wrap and chill in the refrigerator, 6 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, mixing in ¾ crushed cookies when semi-solid. Fold in remaining ¼ cookies when ice cream reaches desired consistency. Serve immediately or transfer to an airtight container and freeze until firm.

By William Henderson

Ingredients

• ✓ heavy cream
• pretzel twist
• brown sugar
• butter
• butter
• semisweet chocolate chip
• brown sugar
• white sugar
• egg
• all-purpose flour
• vanilla extract
• caramel topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
3. 3 Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
4. 4 Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.

By minihaha

Ingredients

• ✓ heavy cream
• graham cracker
• butter
• white sugar
• all-purpose flour
• cream cheese
• white sugar
• lemon peel
• lemon juice
• vanilla extract
• egg
• egg yolk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
4. 4 In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
5. 5 Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

By SuzyQ

Ingredients

• ✓ heavy cream
• gluten-free graham cracker
• sugar
• butter
• cream cheese
• salt
• white sugar
• all purpose baking flour
• lemon juice
• vanilla extract
• egg yolk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
2. 2 Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
4. 4 Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
5. 5 Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
6. 6 Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
7. 7 Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

By sixpackjeanie

Ingredients

• ✓ heavy cream
• milk
• white sugar
• cocoa powder
• egg yolk
• semisweet chocolate chip
• vanilla extract
• peanut butter

Instructions

1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

By Sheryl

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• sweetened condensed milk
• evaporated milk
• powdered sugar
• almond extract
• almond

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ heavy cream
• rum
• raisin
• water
• bread flour
• milk powder
• brown sugar
• salt
• butter
• rum extract
• egg
• olive oil
• yeast

Instructions

1. 1 In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
2. 2 Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
3. 3 If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Jill M.

Ingredients

• ✓ heavy cream
• butter
• saltine cracker
• walnut
• egg white
• sugar
• cream of tartar
• white vinegar
• vanilla extract
• blueberry pie filling
• lemon juice
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
3. 3 With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
4. 4 Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
5. 5 Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

By DECEMBER0

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• butter
• self-rising flour
• white sugar
• milk
• strawberry
• white sugar
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
3. 3 Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.
4. 4 Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
6. 6 Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
7. 7 Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
8. 8 Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.

By John Mitzewich

Ingredients

• ✓ heavy cream
• active dry yeast
• water
• white sugar
• all-purpose flour
• shortening
• sugar
• salt
• egg
• egg white
• lemon zest
• lemon juice
• all-purpose flour
• egg
• candy sprinkle
• egg yolk

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ heavy cream
• butter
• cinnamon
• brown sugar
• pecan
• kosher salt
• brown sugar
• butter
• kosher salt
• all-purpose flour
• vanilla extract
• egg
• butter
• milk
• water
• granulated sugar
• active dry yeast

Instructions

1. 1 Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
2. 2 Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
3. 3 Spray two 9-inch cake pans liberally with cooking spray.
4. 4 For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
5. 5 Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
6. 6 For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake until browned and baked through, 25 to 30 minutes.
9. 9 Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

By Diamond Crystal Salt

Ingredients

• ✓ heavy cream
• white sugar
• cream of tartar
• egg white
• salt
• nutmeg
• clove
• ginger
• cinnamon
• egg
• milk
• brown sugar
• pumpkin puree
• cinnamon
• all-purpose flour
• butter
• brown sugar
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Ingredients

• ✓ heavy cream
• pecan shortbread cookie
• butter
• white sugar
• canning jar
• lid
• strawberry
• cream cheese
• white sugar
• lemon juice

Instructions

1. 1 Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.
2. 2 Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
3. 3 Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

By RuthE

Ingredients

• ✓ heavy cream
• honey graham cracker
• butter
• white sugar
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about ½ inch water to create a water bath; set aside.
2. 2 Combine graham cracker crumbs, 4 tablespoons melted butter, and ¼ cup sugar in a bowl; mix well. Press evenly into a 9-inch springform pan, pressing firmly with a small, flat-bottom bowl or glass, to cover bottom and about ½ inch up the sides.
3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Set aside to cool. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Add 1 ½ cups sugar; beat well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until blended. Add heavy cream; beat until blended. Add vanilla extract; beat until blended. Add flour; beat until blended. Pour batter into crust; carefully place the pan into the prepared water bath. The water level should come about ¾ of the way up the sides of the springform pan; add (or remove) water as necessary.
5. 5 Bake in the preheated oven until sides appear solid and the center appears just undercooked, about 1 ½ hours. Turn the oven off, but do not open the door. Cool cheesecake in the water bath (in the closed shut off oven) for 3 to 4 hours; the center will continue to cook slowly.
6. 6 Open the oven door slightly; keep cheesecake inside 1 hour more. Transfer cheesecake from the water bath to a wire rack on the counter. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
7. 7 Run a thin metal knife along the sides of the springform pan, then unlock, and slip the side section up and over cheesecake. Run the knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide cake to a liner or platter, then slice and serve.

By Judie Cat

Ingredients

• ✓ heavy cream
• ramekin
• milk
• vanilla bean
• cinnamon stick
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ heavy cream
• raisin
• water
• all-purpose flour
• butter
• brown sugar
• brown sugar
• butter
• egg
• vanilla extract
• flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place raisins in a cup; pour in hot water to cover and set aside to soak, about 5 minutes.
3. 3 For the crust: Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven and leave oven on.
5. 5 For the filling: Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
6. 6 Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

By Amanda

Ingredients

• ✓ heavy cream
• butter
• sugar
• egg
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• ginger
• pumpkin puree
• semi-sweet chocolate chip
• walnut
• confectioners sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
3. 3 Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
4. 4 To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

By Sharon K Grams

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• maraschino cherry
• sprinkle
• vanilla extract
• salt
• confectioners' sugar
• vanilla extract
• rum
• evaporated milk
• sweetened condensed milk
• aluminum foil
• almond extract
• vanilla extract
• milk
• granulated sugar
• cream of tartar
• egg
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR