Type what you have

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
• 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
• vanilla extract
• white sugar
• water
• ice
• coffee

Instructions

1. 1 Stir vanilla extract and sugar into boiling water until sugar has dissolved. Refrigerate until cool, about 30 minutes.
2. 2 Chill four glasses, if desired.
3. 3 Divide ice and chilled coffee evenly between four glasses. Stir in sugar mixture and cream to taste.

By sarah

Ingredients

• ✓ cream
• whole wheat tortilla
• egg
• salt
• white pepper
• cumin
• butter
• salsa
• cheddar cheese

Instructions

1. 1 In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.
2. 2 In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.
3. 3 Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.

By Allrecipes Member

Ingredients

• ✓ cream
• butter
• garlic
• mushroom
• salt
• black pepper
• butter
• firm white bread
• wheat bread
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
3. 3 Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
4. 4 Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
5. 5 Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

By Kathy Midkiff Goins

Ingredients

• ✓ cream
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• lemon zest
• butter
• cinnamon chip
• sour cream
• egg yolk
• vanilla extract
• chocolate
• cinnamon chip
• chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
2. 2 Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
3. 3 In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
4. 4 Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
5. 5 Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

By Sally Sibthorpe

Ingredients

• ✓ cream
• bacon
• swiss cheese
• onion
• pie crust
• egg
• salt
• white sugar
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
3. 3 Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust.
4. 4 Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
6. 6 Allow quiche to sit 10 minutes before cutting into wedges and serving.

By Laundrie

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
• 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
• 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
• 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
• 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