10,000 creamy recipes

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Banana split sundaes for two with a microwave hot fudge sauce made from semisweet chocolate, sweetened condensed milk, and corn syrup. A 10-minute date-night dessert.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Slow cooker chocolate pudding cake with cocoa, chocolate syrup, and chopped pecans. The batter steams into a fudgy, gooey cake with its own chocolate sauce on the bottom. Served warm with cream.

Golden sugar cookies made with egg yolks, butter, lemon extract, and cream of tartar for a rich, tender crumb with a hint of citrus. Rolled into balls and baked until just golden.

Walnut cake is a traditional European-style flourless nut torte made with ground walnuts, crushed biscuits, and 8 separated eggs. Layered with apricot jam and frosted with vanilla whipped cream.

Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.

Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.