Recipes with milk

Spicy oatmeal cookies with cinnamon, molasses, raisins, and chopped nuts. Chewy and warmly spiced with a deep, dark sweetness from the molasses that sets them apart.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Twice-baked stuffed potatoes filled with sour cream, butter, onions, and Parmesan. Fluffy mashed filling in a crispy potato shell.

Maple oatmeal bread with whole wheat flour, rolled oats, and real maple syrup baked into two soft, hearty loaves. A New England-style sandwich bread with a tender crumb.

Mushroom stuffed egg bake: hard-boiled eggs filled with a Worcestershire-spiked mushroom yolk mash, blanketed in Swiss cheese bechamel, and topped with buttered breadcrumbs.

Pie-pan asparagus with fresh spears blanketed in a homemade cheddar and Parmesan cheese sauce, broiled until golden and bubbly. A rich, creamy vegetable side dish ready in 25 minutes.

Old-fashioned cake doughnuts with cinnamon and nutmeg, rolled and cut by hand, then fried golden in hot shortening. A simple from-scratch recipe with just 9 pantry ingredients.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Excellent recipe to serve in place of a rich desert and lower in sugar for people who have to watch their sugar and calorie intake

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.

Minestrini de patate is a rustic Italian potato soup with sauteed onion and celery, finished with milk, chicken broth, Parmesan and parsley. A creamy, weeknight-friendly bowl built from pantry staples.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Chocolate top apple cake with chopped apples folded into a cinnamon batter, baked under a crunchy layer of brown sugar, nuts, and mini chocolate chips. A 9x13 crowd-pleaser.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.