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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ light cream
• potato
• turkey leg
• butter
• onion
• all-purpose flour
• chicken broth
• corn
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
2. 2 Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

By sharon

Ingredients

• ✓ light cream
• carrot
• potato
• onion
• garlic
• vegetable oil
• herbes de provence
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, potatoes, onion, and garlic in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and black pepper.
3. 3 Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Transfer vegetables and any brown bits to a large pot; add vegetable broth and bring to a boil.
4. 4 Purée soup with an immersion blender until smooth; stir in cream until reaches desired consistency.

By Allyson

Ingredients

• ✓ light cream
• butter
• all-purpose flour
• salt
• black pepper
• celery salt
• milk
• chicken stock
• onion
• lobster meat
• paprika

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken.
2. 2 Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.

By Tara Edwards

Ingredients

• ✓ light cream
• margarine
• all-purpose flour
• chicken broth
• lobster meat
• milk
• onion
• celery flake
• parsley
• black pepper
• salt

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

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
• potato
• butter
• onion
• cheddar cheese
• dijon mustard
• lemon juice
• salt
• black pepper
• white fish
• shrimp
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour and 10 minutes.
3. 3 When the potatoes are almost finished, melt 1/4 cup butter in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Mix in Cheddar, cream, mustard, and lemon juice; season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from the heat.
4. 4 Place white fish and shrimp into a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over fish and stir until well combined.
5. 5 Scoop flesh out of baked potatoes and place into a large bowl; discard the skins. Add remaining 1/4 cup butter; season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread mashed potatoes evenly over fish.
6. 6 Return to the oven and bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

By CharlieB

Ingredients

• ✓ light cream
• gruyere cheese
• panko bread crumb
• butter
• zucchini
• yellow squash
• shallot
• garlic
• basil
• rosemary
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix Gruyere cheese and panko bread crumbs together in a bowl.
3. 3 Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
4. 4 Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
5. 5 Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
6. 6 Bake in the preheated oven until bubbly and golden brown, about 20 minutes.

By Chef AidF

Ingredients

• ✓ light cream
• cumin
• nutmeg
• butter
• onion
• leek
• butternut squash
• white wine
• chicken broth
• cinnamon
• ground ginger
• cheese filled spinach ravioli
• salt
• pepper

Instructions

1. 1 Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
3. 3 With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.

By Catherine

Ingredients

• ✓ light cream
• butter
• leek
• onion
• potato
• butternut squash
• carrot
• apple
• chicken stock
• white wine
• nutmeg
• salt
• pepper
• chive

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
2. 2 Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

By cynjne

Ingredients

• ✓ light cream
• butter
• broccoli floret
• mushroom
• carrot
• onion
• all-purpose flour
• basil
• black pepper
• milk
• half-and-half
• worcestershire sauce
• chicken bouillon granules
• chicken breast

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over medium-high heat. Cook and stir broccoli, mushrooms, carrot, and onion in hot butter until vegetables are tender, 6 to 8 minutes.
2. 2 Stir in flour, basil, and pepper until combined. Pour in milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add chicken; continue cooking until heated through.

By Tyson Chicken

Ingredients

• ✓ light cream
• salad dressing
• red pepper flakes
• onion powder
• paprika
• chicken breast
• spaghetti squash
• olive oil
• salt
• black pepper
• garlic
• baby spinach
• tomato
• parmesan cheese
• cream cheese
• mozzarella cheese

Instructions

1. 1 Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
2. 2 When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
4. 4 Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
5. 5 Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
6. 6 While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
7. 7 Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
8. 8 Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
9. 9 Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
10. 10 Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.

By Mariah Ruane

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
• 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
• 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