Type what you have

Ingredients

• ✓ cream
• milk
• vanilla bean
• salt
• jasmati rice
• egg
• egg yolk
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

By Rice Select

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
• mango
• sugar
• ice

Instructions

1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

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
• coconut
• confectioners' sugar
• cinnamon

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ cream
• passion fruit
• sugar
• sweetened condensed milk

Instructions

1. 1 Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
2. 2 In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

By Valeriekooka

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
• all-purpose flour
• baking powder
• white sugar
• rolled oat
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
2. 2 Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

By Julie W

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
• ✓ cream
• bread
• butter
• sugar
• cocoa powder
• cinnamon chip
• whole milk
• milk chocolate
• egg
• cinnamon chips
• confectioners' sugar

Instructions

1. 1 Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. 2 In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
3. 3 In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
5. 5 Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

By Sally Sibthorpe

Ingredients

• ✓ cream
• butter
• brown sugar
• egg yolk
• all-purpose flour
• pecan
• nutmeg
• allspice
• date
• raisin
• pie shell

Instructions

1. 1 Cream butter or margarine, and add sugar; cream until light and fluffy. Mix in egg yolks. Combine flour and spices, and add to creamed mixture. Blend in cream. Stir in nuts, raisins, and dates. Pour filling into unbaked pie shell.
2. 2 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until set. Cool.

By marion a mason

Ingredients

• ✓ cream
• sweetened condensed milk
• milk
• white sugar
• butter
• salt
• vanilla extract

Instructions

1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

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
• 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
• gelatin
• water
• confectioners' sugar
• vanilla bean
• mixed berry
• sugar
• brandy

Instructions

1. 1 In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
2. 2 Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
3. 3 To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
4. 4 Unmold panna cottas and serve with berry sauce.

By Military Cook

Ingredients

• ✓ cream
• egg
• butter
• white sugar
• buttermilk
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• nutmeg
• salt
• brown sugar
• butter
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.
2. 2 Make nutmeg cake: Beat butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, until well-blended. Stir in vanilla.
3. 3 Sift together flour, baking powder, baking soda, nutmeg, and salt.
4. 4 Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
6. 6 Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.
7. 7 Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.

By Carol

Ingredients

• ✓ cream
• graham cracker crumb
• sugar
• butter
• margarine
• cream cheese
• sugar
• salt
• egg
• vanilla extract
• rum extract
• walnut
• baking chip

Instructions

1. 1 Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
2. 2 CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
3. 3 Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
4. 4 Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
5. 5 Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
6. 6 Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

By HERSHEYS Kitchens

Ingredients

• ✓ cream
• sugar
• butter
• cocoa powder
• egg
• all-purpose flour
• vanilla extract
• salt
• powdered sugar
• butter
• milk
• mint extract
• green food coloring
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
4. 4 While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
5. 5 Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

By macaroni

Ingredients

• ✓ cream
• pie crust
• pecan
• brown sugar
• butter
• egg
• pumpkin puree
• brown sugar
• flour
• clove
• mace
• cinnamon
• salt
• ginger

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
2. 2 In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

By MFDay

Ingredients

• ✓ cream
• all-purpose flour
• baking soda
• salt
• ginger
• instant coffee granules
• butter
• brown sugar
• corn syrup
• egg
• brown sugar
• butter
• cherry juice
• walnut
• maraschino cherry

Instructions

1. 1 Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
2. 2 Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
3. 3 Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
4. 4 To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
5. 5 Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

By ROBIN JOYE

Ingredients

• ✓ cream
• cake flour
• sugar
• baking powder
• baking soda
• salt
• butter
• buttermilk
• vanilla extract
• sweet chocolate
• egg
• buttermilk
• coconut
• brown sugar
• walnut
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
2. 2 Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
4. 4 To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

By Sally

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
• butter
• white sugar
• all-purpose flour
• almond
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and white sugar together in a mixing bowl; stir in 1 cup flour until a smooth dough forms. Divide dough into 12 even pieces; press into the bottom and sides of each cup of a 12-cup muffin tin.
3. 3 Combine slivered almonds, brown sugar, and 2 tablespoons butter in a small pan over medium heat. Stir in cream and 2 teaspoons flour; cook and stir constantly until mixture boils, about 10 minutes. Evenly divide almond mixture between tart shells.
4. 4 Bake in the preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Cool slightly before removing tarts from muffin cups, 10 to 15 minutes, then cool completely on a wire rack.

By Deanna Latendresse

Ingredients

• ✓ cream
• pumpkin puree
• egg yolk
• egg
• sweetened condensed milk
• cinnamon
• ginger
• salt
• nutmeg
• 5-spice powder
• pie crust
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk pumpkin, egg yolks, and egg together in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly smooth and combined.
3. 3 Line a 9-inch pie plate with pie crust; crimp edges.
4. 4 Pour filling into crust; lightly tap on the counter to release air bubbles. Bake in the preheated oven for 15 minutes.
5. 5 Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before slicing and serving; garnish with whipped cream and freshly grated nutmeg.

By John Mitzewich

Ingredients

• ✓ cream
• pie crust
• sweet potato
• egg
• white sugar
• salt
• cinnamon
• ginger
• clove
• butter
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Blend beaten eggs and sweet potatoes together in a large bowl; stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into prepared pie shell.
3. 3 Bake pie in the preheated oven until knife inserted halfway between center and edge of pie comes out clean, about 45 to 55 minutes. Cool completely on a rack.
4. 4 To make the caramelized pecan topping: Combine butter, brown sugar, and pecans in a bowl. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5 inches below heat until topping begins to bubble, about 3 minutes. Watch closely to prevent burning. Cool completely on a rack before slicing.

By Lorrie Sterling

Ingredients

• ✓ cream
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• apple
• brown sugar
• flour
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly butter an 8-inch square baking dish.
2. 2 Make the cake: Sift flour, sugar, baking powder, and salt into a mixing bowl. Cut in butter with 2 knives or a pastry blender until mixture is crumbly.
3. 3 Whisk cream and egg together in a small bowl; add to flour mixture and gently mix until a soft dough forms. Press into the prepared baking dish. Layer apples over top in neat rows, overlapping slightly.
4. 4 Make the streusel topping: Whisk brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture is crumbly. Sprinkle topping over apples.
5. 5 Bake in the preheated oven until apples have softened and topping is golden brown, about 25 minutes.

By Olga D

Ingredients

• ✓ cream
• pumpkin puree
• milk
• brown sugar
• white sugar
• cinnamon
• salt
• nutmeg
• ginger
• clove
• flour
• egg
• pie crust

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C.)
2. 2 Combine pumpkin puree, milk, cream, brown sugar, and white sugar in a large bowl; mix in cinnamon, salt, nutmeg, ginger, and cloves. Beat in flour and eggs. Pour filling into prepared pie shell.
3. 3 Bake in the preheated oven for 10 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake until filling has set, about 50 minutes.

By ANNEKEK

Ingredients

• ✓ cream
• cake flour
• confectioners' sugar
• egg white
• salt
• cream of tartar
• vanilla extract
• almond extract
• sugar
• confectioners' sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
2. 2 In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
3. 3 Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
4. 4 Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.

By Carol

Ingredients

• ✓ cream
• pastry shell
• cider vinegar
• raisin
• salt
• all-purpose flour
• cornstarch
• white sugar
• cinnamon
• nutmeg
• egg yolk
• vanilla extract
• egg white
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
3. 3 In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
4. 4 In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
5. 5 Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

By Phyllis Bartlow

Ingredients

• ✓ cream
• butter
• peanut butter
• sugar
• brown sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• rolled oat
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the milk, cream and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Finally, mix in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Giz