5,742 butter milk recipes

Peanut butter filled fudge cupcakes hide a cream cheese and peanut butter core inside rich cocoa cupcakes. Bake reveals a fudgy exterior with a soft, cheesecake-like peanut butter center.

Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Crab Newburg shortcut using cream of shrimp soup, a quick roux, and a splash of sherry over a pound of crab meat. Serve over hot waffles for a retro brunch twist.

Traditional English plum pudding, a steamed Christmas classic packed with raisins, currants, apples, walnuts, and beef suet. Spiced, dense, and deeply boozy-optional.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

No-bake peanut butter pie with cream cheese, crunchy peanut butter, and a chocolate crumb crust. Whipped topping keeps it fluffy and a 30-minute freeze sets the slice. Drizzle with chocolate syrup for a candy-bar finish.

Traditional German muffins laced with rum, studded with almonds and raisins, scented with orange zest. Rich, tender crumb with old-world spice and fruit.

Classic cream cheese cheesecake sweetened with condensed milk instead of granulated sugar, brightened with lemon, finished with a baked-on sour cream layer and fresh strawberries.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Pennsylvania Dutch chocolate cake made with boiled chocolate, buttermilk, and baking soda, topped with tangy cream cheese frosting. Rich, dense crumb with old-fashioned charm.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.