Type what you have

Ingredients

• ✓ light cream
• half-and-half
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ light cream
• milk
• sugar
• coffee
• water

Instructions

1. 1 Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
2. 2 Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
3. 3 Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

By jwinthrop

Ingredients

• ✓ light cream
• sweet baking chocolate
• white sugar
• egg yolk
• vanilla extract
• whipped cream

Instructions

1. 1 Heat together cream, chocolate, and sugar in a medium saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
2. 2 Pour a little of the chocolate mixture into beaten egg yolks in a medium bowl; mix until smooth. Pour back into the saucepan with remaining chocolate mixture. Heat gently, stirring constantly, until custard thickens slightly.
3. 3 Spoon custard into small dessert bowls and garnish with whipped cream.

By CBerrier86

Ingredients

• ✓ light cream
• sweetened condensed milk
• water
• sugar
• butter
• vanilla extract

Instructions

1. 1 Butter a 10x15 inch jellyroll pan, and set aside.
2. 2 Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
3. 3 Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

By Heather Feather

Ingredients

• ✓ light cream
• cake flour
• baking powder
• salt
• shortening
• white sugar
• egg
• vanilla extract
• milk
• butter
• confectioners sugar
• lemon juice
• mandarin orange
• pineapple

Instructions

1. 1 Combine flour, baking powder, and salt. Stir well to blend.
2. 2 In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
4. 4 Cream butter or margarine. Gradually blend in confectioners' sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.

By Carol

Ingredients

• ✓ light cream
• ✓ light cream
• mascarpone cheese
• water
• gelatin
• white chocolate
• salt
• sugar
• mascarpone cheese
• dark chocolate
• cocoa powder
• water
• salt
• brown sugar
• egg
• instant coffee
• butter
• dark chocolate
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
2. 2 Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
3. 3 Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
4. 4 Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
5. 5 Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
6. 6 Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
7. 7 Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
8. 8 Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
9. 9 Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

By chinchilla

Ingredients

• ✓ light cream
• butter
• bread
• strawberry
• egg
• milk
• strawberry preserves
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8-inch square baking dish with melted butter.
2. 2 Toss bread with chopped strawberries; place into the prepared pan. Beat eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over bread and lightly press down with a spatula until bread has absorbed milk mixture.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

By TGAGNE

Ingredients

• ✓ light cream
• graham cracker
• cinnamon
• brown sugar
• butter
• cream cheese
• sweet potato
• brown sugar
• egg
• vanilla
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
2. 2 In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
3. 3 In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
4. 4 Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.

By JEREMY SCARPETTA

Ingredients

• ✓ light cream
• ✓ light cream
• confectioners sugar
• vanilla extract
• butter
• semisweet chocolate
• vanilla extract
• egg
• cornstarch
• salt
• white sugar
• milk
• milk
• vanilla extract
• egg
• white sugar
• salt
• baking powder
• cake flour
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. Sift all-purpose flour, cake flour, baking powder, and salt together in a medium bowl; set aside
2. 2 Beat 6 tablespoons of butter and 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla. Add flour mixture alternately with milk in three additions, beating just until smooth after each. Divide the batter between the 2 prepared pans.
3. 3 Bake in the preheated oven until centers spring back when lightly touched, 15 to 18 minutes. Turn cakes out onto wire racks to cool.
4. 4 To make the custard filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and salt, stirring until dissolved. Remove the pan from heat.
5. 5 Whisk remaining 1/4 cup of milk and cornstarch in a small bowl until smooth. Whisk in 2 eggs. Add hot cream mixture in a thin stream, whisking constantly. Return to mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla. Allow custard to cool to room temperature.
6. 6 To make the chocolate glaze: Warm chocolate pieces and 2 tablespoons butter in a heavy saucepan over low heat until completely melted. Remove from heat and whisk in cream in a slow, steady stream. Stir in confectioners’ sugar and vanilla until glossy. If glaze thickens too much, add a few drops of warm cream to loosen.
7. 7 To assemble the cake: Place one cake layer on a serving plate. Spread cooled custard evenly on top, leaving a small border around the edge. Top with second cake layer. Pour warm chocolate glaze over the top, allowing it to drip slightly down the sides.

By Nancy D.

Ingredients

• ✓ light cream
• ice
• vodka
• coffee flavored liqueur
• cola-flavored carbonated beverage

Instructions

1. 1 Place ice into a tall 16-ounce glass. Pour in vodka and coffee liqueur, then fill to within 1 inch of the rim with cola. Fill to within 1/2 inch of the rim with light cream, and stir to blend.

By J Riggs

Ingredients

• ✓ light cream
• yukon gold potato
• chicken broth
• butter
• salt
• black pepper

Instructions

1. 1 Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.
2. 2 Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.

By Campbell's Kitchen

Ingredients

• ✓ light cream
• asparagus
• butter
• garlic
• linguine pasta
• lemon

Instructions

1. 1 Bring a medium pot of water to a boil. Cook asparagus in boiling water until bright green and slightly crisp, 3 to 4 minutes; drain.
2. 2 Melt butter in a large saucepan over medium heat. Sauté asparagus and garlic in hot butter for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
3. 3 Meanwhile, bring a large pot of water to a boil. Cook linguine in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and transfer to a serving dish.
4. 4 Stir lemon juice into asparagus mixture; pour mixture over hot pasta.

By Heidi S

Ingredients

• ✓ light cream
• vegetable oil
• carrot
• pork tenderloin
• all-purpose flour
• basil
• parsley
• black pepper
• beef bouillon granules
• white wine

Instructions

1. 1 Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
2. 2 In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

By CARRIEKWF

Ingredients

• ✓ light cream
• butter
• all-purpose flour
• chicken broth
• milk
• chicken

Instructions

1. 1 Melt butter in a pot over medium-high heat. Whisk in flour until a smooth paste formed, about 1 minute.
2. 2 Whisk in chicken broth, milk, and light cream; cook and stir until thickens and comes to a boil, 5 to 10 minutes. Reduce heat to medium; stir in cooked chicken. Return soup to a boil; cook until chicken heated through, 5 to 10 minutes.

By SCHSmom

Ingredients

• ✓ light cream
• bacon
• egg
• nutmeg
• salt
• pepper
• spinach
• mushroom
• onion
• swiss cheese
• cheddar cheese
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
4. 4 Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

By Justin Chron

Ingredients

• ✓ light cream
• olive oil
• onion
• garlic
• sweet potato
• carrot
• chicken breast
• all-purpose flour
• white wine
• chicken stock
• half-and-half

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until just starting to turn golden. Mix in sweet potatoes and carrots; cook and stir for a few minutes, until lightly browned.
3. 3 Move vegetables to the side of the pan, leaving the center clear. Add chicken; cook and stir until seared on all sides. Sprinkle flour on top and stir to combine. Gradually stir in chicken stock, scraping any bits of food from the bottom of the pan while you do this. Stir in wine. Transfer to a casserole dish and cover with a lid.
4. 4 Bake for 1 hour in the preheated oven. Remove and let it cool just a little before stirring in cream (or else it may curdle).

By RACHEL

Ingredients

• ✓ light cream
• all-purpose flour
• white sugar
• baking powder
• salt
• lard
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease baking sheets.
2. 2 Sift flour, sugar, baking powder, and salt together in a large bowl. Use a fork to cut in lard until mixture resembles coarse meal. Using a standing mixer or a wooden spoon, mix dough as you slowly add cream. Mix well to form dough into a ball, adding cold water as needed.
3. 3 Place dough onto a clean surface and knead slightly. Using a mallet or a one-piece rolling pin, beat dough a few times to form into a rough rectangle. Fold dough over, then beat it out again. Repeat this process until dough becomes white and blisters form on the surface, about 15 minutes.
4. 4 Roll out dough to about 1/4-inch thickness. Cut into 2-inch rounds and prick the tops a few times with the tines of a fork. Place dough rounds on the prepared baking sheets.
5. 5 Bake in the preheated oven until biscuits are golden, about 15 minutes.

By Kevin Ryan

Ingredients

• ✓ light cream
• butter
• onion
• garlic
• curry powder
• red pepper flakes
• chicken broth
• butternut squash
• nutmeg
• worcestershire sauce
• peanut butter
• parsley

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
2. 2 Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

By Marian

Ingredients

• ✓ light cream
• slow cooker liner
• corn
• half and half
• whole milk
• onion
• parmesan cheese
• butter
• salt
• monterey jack cheese
• bacon
• tomato
• basil

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
3. 3 Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
4. 4 Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
5. 5 Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

By Reynolds KitchensR

Ingredients

• ✓ light cream
• butter
• garlic
• shallot
• beef broth
• jalapeno pepper
• red chili pepper
• tomato
• basil
• white wine
• cornstarch
• mussel

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
2. 2 Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

By Gisela

Ingredients

• ✓ light cream
• butter
• salmon
• leek
• red onion
• garlic
• sour cream
• cornstarch
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ light cream
• butter
• sugar
• honey
• salt
• cornmeal
• egg
• baking powder
• white pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
2. 2 Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
3. 3 Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
5. 5 Bake in the preheated oven until golden and puffed, about 35 minutes.

By Icewing Shadowdragon

Ingredients

• ✓ light cream
• basil
• garlic
• olive oil
• parmesan cheese
• pine nut
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil and garlic in a food processor.
3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
4. 4 Bring cream to a simmer in a saucepan over low heat.
5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

Ingredients

• ✓ light cream
• butter
• lobster meat
• salt
• black pepper
• cornstarch
• bread
• butter

Instructions

1. 1 Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
2. 2 Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
3. 3 Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

By Sue

Ingredients

• ✓ light cream
• pearl onion
• butter
• all-purpose flour
• nutmeg
• salt
• black pepper
• parsley

Instructions

1. 1 Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

By Janie

Ingredients

• ✓ light cream
• asparagus
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Place asparagus spears in a saucepan and mash with a fork. Add cream and bring to a boil. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes. Cover and keep warm.
2. 2 Place chicken between 2 sheets of plastic on a work surface. Firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
3. 3 Add flour to a large, flat dish. Beat eggs thoroughly in a shallow bowl. Add bread crumbs to another large, flat dish.
4. 4 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

By julesrollo

Ingredients

• ✓ light cream
• strawberry
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• lemon zest
• salt
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
3. 3 Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.
4. 4 Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
5. 5 Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced an inch apart.
6. 6 Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.

By Annie Y

Ingredients

• ✓ light cream
• ✓ light cream
• active dry yeast
• water
• egg
• egg yolk
• sugar
• margarine
• salt
• all-purpose flour
• cooking spray

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
2. 2 Preheat the oven to 170 degrees F (75 degrees C).
3. 3 Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
4. 4 Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
5. 5 Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
6. 6 Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
7. 7 Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
8. 8 Turn off oven. Let braids rise in the warm oven for 45 minutes.
9. 9 Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

By Jenn L

Ingredients

• ✓ light cream
• bread dough
• olive oil
• potato
• bacon
• butter
• onion
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
2. 2 Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
3. 3 While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
4. 4 Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
5. 5 Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.

By ERLENSEE_GERMANY

Ingredients

• ✓ light cream
• all-purpose flour
• baking powder
• baking soda
• butter
• brown sugar
• egg
• chocolate chip
• quinoa flake
• oat bran

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper.
2. 2 Mix flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout.
4. 4 Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.
5. 5 Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.

By Cheerios