Type what you have

Ingredients

• ✓ half-and-half cream
• white sugar
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker.
3. 3 Freeze according to the manufacturer's instructions, about 20 minutes.
4. 4 Transfer to an airtight container and freeze until firm, about 4 hours.
5. 5 Enjoy!

By JKINFLA

Ingredients

• ✓ half-and-half cream
• pie pastry
• raspberry
• sugar
• tapioca
• lemon juice
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3. 3 Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

By Nancy Sabatino

Ingredients

• ✓ half-and-half cream
• brown sugar
• corn syrup
• molasses
• butter
• bourbon
• vanilla extract
• salt
• egg
• walnut
• semisweet chocolate chip
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla extract, and salt in a large, heavy saucepan; bring to a boil, stirring frequently. Continue to boil for 1 minute, stirring constantly. Cool.
3. 3 Beat eggs and half-and-half together in a medium bowl until blended; stir into cooled syrup mixture until combined. Stir in walnuts and chocolate chips; pour into pie crust.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Serve warm or at room temperature.

By LANA ENKE

Ingredients

• ✓ half-and-half cream
• blackberry
• raspberry
• rhubarb
• white sugar
• all-purpose flour
• all-purpose flour
• salt
• shortening
• butter
• water
• butter
• lemon juice
• white sugar

Instructions

1. 1 To make the filling: Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.
2. 2 To make the crust: Mix 2 cups flour with salt in a large bowl. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9-inch pie pan.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
5. 5 Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until crust is golden, about an additional 40 to 50 minutes.

By Susan Gills

Ingredients

• ✓ half-and-half cream
• vanilla extract
• butter
• confectioners' sugar
• milk
• raisin
• apple
• walnut
• nutmeg
• clove
• cinnamon
• salt
• baking soda
• all-purpose flour
• egg
• shortening
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg until combined.
3. 3 Combine flour, baking soda, salt, cinnamon, cloves, and nutmeg in a separate bowl.
4. 4 Stir 1/2 of the flour mixture into brown sugar mixture. Stir in nuts, apple and raisins, then stir in remaining flour mixture and milk. Mix well.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Remove cookies to racks to cool slightly while you make the glaze.
7. 7 To make the glaze: Beat powdered sugar, butter, vanilla, and enough cream to make glaze of spreading consistency.
8. 8 Spread or drizzle on warm cookies. Enjoy!

By Sandy Moore

Ingredients

• ✓ half-and-half cream
• graham cracker crumb
• peanut
• cinnamon
• butter
• cream cheese
• peanut butter
• sugar
• all-purpose flour
• vanilla extract
• egg
• egg yolk
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
2. 2 To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
3. 3 To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
4. 4 Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
5. 5 Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

By Scott Payer

Ingredients

• ✓ half-and-half cream
• molasses
• shortening
• brown sugar
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon
• ginger
• clove
• nutmeg
• allspice
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.
4. 4 Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.
5. 5 To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.

By JJOHN32

Ingredients

• ✓ half-and-half cream
• lobster meat
• butter

Instructions

1. 1 Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

By Marion Mason

Ingredients

• ✓ half-and-half cream
• coffee
• white sugar
• vanilla extract

Instructions

1. 1 Stir half-and-half, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover and freeze until coffee mixture solidifies, at least 3 hours.
2. 2 Defrost at room temperature for 1 hour. Break coffee mixture apart with a fork to create a slush-like consistency. Transfer to a punch bowl or large pitcher.

By karenpoole

Ingredients

• ✓ half-and-half cream
• candy cane
• vanilla vodka
• peppermint schnapps
• candy cane

Instructions

1. 1 Wet the rim of a chilled martini glass with water, and dip into crushed candy cane. Pour vodka, schnapps, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with candy cane to serve.

By HEIDICINDY

Ingredients

• ✓ half-and-half cream
• coffee
• allspice
• cinnamon
• water
• white sugar

Instructions

1. 1 Combine ground coffee, allspice, and cinnamon in a small bowl; add to drip coffee maker filter basket. Pour water into coffee maker; turn machine on.
2. 2 Divide coffee between 2 cups; stir in half-and-half and sugar.

By Monica

Ingredients

• ✓ half-and-half cream
• red potato
• garlic
• butter
• steak seasoning
• garlic powder
• white sugar

Instructions

1. 1 Place potatoes into a large pot and fill with enough water to cover. Add 1 teaspoon crushed garlic to the water for flavor. Bring to a boil and cook until potatoes are easily pierced with a fork, about 10 minutes.
2. 2 Drain potatoes and add butter. Mash until butter is melted.
3. 3 Mix in half-and-half, steak seasoning, garlic powder, sugar, and remaining crushed garlic.
4. 4 Mix potatoes with an electric mixer until smooth.
5. 5 Serve and enjoy.

By Shawnah

Ingredients

• ✓ half-and-half cream
• egg
• sugar
• bourbon
• rum
• nutmeg
• heavy cream

Instructions

1. 1 In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
2. 2 In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

By Don

Ingredients

• ✓ half-and-half cream
• light rum
• amber rum
• pineapple juice
• sweet and sour mix
• cream of coconut
• ice cube
• dark rum

Instructions

1. 1 Pour light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until cocktail has a slushy texture. Pour slushy mixture into a glass.
2. 2 Slowly and gently drizzle dark rum over the drink, so it just floats on top; serve.

By bill r

Ingredients

• ✓ half-and-half cream
• filet mignon
• olive oil
• bacon
• butter
• shallot
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Brush beef filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set steaks aside on a platter tented with aluminum foil to rest.
3. 3 While steaks are resting, prepare sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until bacon pieces are crisp, 3 to 5 minutes. Stir in butter and shallots, and cook and stir until shallots are soft and translucent, about 5 minutes more.
4. 4 Stir in half-and-half, bring mixture to a simmer over medium-low heat, and cook, occasionally stirring, until sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over steaks.

By MichaelB

Ingredients

• ✓ half-and-half cream
• onion
• butter
• parsley
• all-purpose flour
• whole kernel corn
• salt
• black pepper

Instructions

1. 1 Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. 2 Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. 3 Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.

By MARBALET

Ingredients

• ✓ half-and-half cream
• milk
• butter
• active dry yeast
• white sugar
• all-purpose flour
• salt
• egg
• brown sugar
• cinnamon
• raisin
• corn syrup
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Heat milk in a small saucepan over medium heat until bubbles form around the edge, but do not let it boil. Remove from heat. Add butter and stir until melted. Let cool until the mixture reaches 100 to 110 degrees F (38 to 43 degrees C)—warm to the touch but not hot.
2. 2 Pour cooled milk mixture into a large mixing bowl. Gently sprinkle yeast over warm milk and let stand until dissolved and foamy, about 5 minutes. Add sugar, 3 cups of flour, salt and eggs; stir well to combine. Gradually add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly oil a large mixing bowl, place dough in 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 dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle raisins and chopped nuts over dough. Roll up dough into a log and seal the seam.
5. 5 Cut dough into 12 equal pieces; place the pieces in a greased 9x13-inch baking pan, or 12-inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. 6 The next morning, preheat oven to 375 degrees F (190 degrees C). Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. 7 Bake rolls in the preheated oven for 25 to 30 minutes or until golden. Meanwhile, combine corn syrup with vanilla in a small bowl. Whisk in powdered sugar and enough cream to make a thick glaze; set aside. Drizzle glaze over warm cinnamon rolls before serving warm. Enjoy!

By DENDES5238

Ingredients

• ✓ half-and-half cream
• butter
• all-purpose flour
• onion
• celery
• garlic
• salt
• pepper
• heavy cream
• chicken broth
• sherry wine
• dill
• worcestershire sauce
• hot pepper sauce
• crabmeat
• chive

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste. Cook, stirring for about 3 minutes. Add onion, celery, and garlic. Season with salt and pepper. Continue to cook, stirring for about 4 minutes.
2. 2 Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth. Bring to a simmer. Add 1/4 cup sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat and simmer for 10 more minutes.
3. 3 Ladle soup into bowls. Top each serving with a splash of remaining 1/4 cup sherry and garnish with chives.

By SOWEN

Ingredients

• ✓ half-and-half cream
• egg white
• grenadine syrup
• gin
• ice

Instructions

1. 1 Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.

By squawk93

Ingredients

• ✓ half-and-half cream
• carbonated water
• passion fruit syrup
• watermelon syrup

Instructions

1. 1 Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

By Darien Q

Ingredients

• ✓ half-and-half cream
• butter
• brown sugar
• salt
• vanilla extract
• confectioners' sugar
• pecan

Instructions

1. 1 Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
2. 2 Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

By HappyBakerBrittany

Ingredients

• ✓ half-and-half cream
• mayonnaise
• egg
• dill weed
• garlic powder
• bacon drippings
• red bell pepper
• ham
• sweet onion

Instructions

1. 1 Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
2. 2 Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.

By Carnivore

Ingredients

• ✓ half-and-half cream
• ice
• brandy
• blue curacao liqueur
• vanilla liqueur
• lemon juice
• lemon

Instructions

1. 1 Fill a cocktail mixer with ice. Add brandy, Curaçao, vanilla liqueur, half-and-half, and lemon juice; cover and shake until the outside of the shaker has frosted. Strain into a chilled glass and garnish with lemon slice.

By Rutha Howard

Ingredients

• ✓ half-and-half cream
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• butter
• brown sugar
• sour cream
• vanilla extract

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
3. 3 Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By Michelle

Ingredients

• ✓ half-and-half cream
• vanilla vodka
• hazelnut liqueur
• ice cube
• raspberry vodka
• creme de cacao
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Prepare his cocktail by pouring the vanilla vodka and hazelnut liqueur into a rocks glass over ice. Pour the contents of the glass into a cocktail shaker, then pour back into the rocks glass to mix.
2. 2 Prepare her cocktail by pouring the raspberry vodka and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a martini glass rimmed with chocolate syrup, pour in the half-and-half, and garnish with maraschino cherries.
3. 3 Kiss to mix flavors.

By Anthony Caporale

Ingredients

• ✓ half-and-half cream
• butter
• chicken breast
• black pepper
• red onion
• parsley
• applesauce
• white wine
• mustard
• walnut

Instructions

1. 1 Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
2. 2 Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

By sonnet

Ingredients

• ✓ half-and-half cream
• quinoa
• water
• butter
• apple
• salt
• cinnamon
• maple syrup
• almond
• almond milk

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2. 2 Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.

By Alyse Ellienne

Ingredients

• ✓ half-and-half cream
• potato
• butter
• salt
• black pepper
• garlic powder

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
2. 2 Mash potatoes with a potato masher or an electric mixer on low in a bowl until smooth.
3. 3 Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
4. 4 Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

By Natalie Herr

Ingredients

• ✓ half-and-half cream
• all-purpose flour
• confectioners sugar
• egg
• milk
• butter
• vanilla extract
• salt
• butter
• brown sugar
• cinnamon
• nutmeg
• banana
• heavy cream
• cinnamon

Instructions

1. 1 Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. 2 Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. 3 Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. 4 Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

By Jessica Eymann

Ingredients

• ✓ half-and-half cream
• parchment paper
• crescent roll dough
• deli ham
• dijon mustard
• butter
• onion
• red bell pepper
• egg
• heavy cream
• salt
• black pepper
• swiss cheese
• bagel seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread each sheet of parchment on a work surface. Unroll crescent dough, and place the contents of one can on each sheet. Roll dough into two 10x15-inch rectangles, making sure the perforations are sealed, one rectangle per parchment.
3. 3 Slide one dough rectangle with its parchment paper onto a 13x18-inch sheet pan; reserve the second rectangle for later use.
4. 4 Working with the first piece of dough, spread ham slices over the dough, leaving about 1/2-inch on all sides. Spread Dijon mustard in a thin layer over the ham slices.
5. 5 Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir onions and bell peppers until slightly softened, about 3 minutes.
6. 6 Reduce heat to medium low; add 1 tablespoon butter to skillet with vegetables until melted.
7. 7 Whisk eggs, half-and-half or cream, salt, and pepper together in a large bowl until well blended. Pour egg mixture into the skillet with vegetables. Cook, using a spatula to lift and move, until eggs are just set and still wet looking.
8. 8 Spoon lightly cooked egg mixture in an even layer over the ham slices, maintaining the 1/2-inch dough border all around. Place sliced Swiss cheese in a single layer over the eggs.
9. 9 Place the second dough rectangle over all, using the parchment to help you align it. Carefully peel off the parchment. Moisten fingertips and press the edges of the two dough rectangles together, then use a fork to crimp.
10. 10 Melt remaining 1 tablespoon butter; brush over the top of the dough with a pastry brush. Sprinkle bagel seasoning over all.
11. 11 Bake in the preheated oven until nicely browned, 20 to 25 minutes. Remove to cool on a wire rack for about 15 minutes. Slice into serving pieces with a sharp knife.

By Bibi