Recipes with milk

Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.

Silky chocolate Bavarian cream pie with a crunchy chocolate wafer crust, billowy whipped cream, and a cloud-light custard set with gelatin. No-bake elegance for any occasion.

Filled Poppy Seed Cake with Butter Cream Topping recipe

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

If you're looking for a light, hearty meal, try this scrumptious dish that is sure to satisfy your hunger.

Easy crustless quiche made with Bisquick, cheddar cheese, and sauteed onions. This simple appetizer cuts into perfect squares and reheats beautifully.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Impossibly easy chicken pot pie: chicken, mixed veg, and creamy soup topped with a Bisquick batter that bakes into its own golden crust. No pastry to roll, just five ingredients and one pie plate.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Impossible crawfish pie is a crustless Cajun pie that makes its own crust: sweet crawfish tails and the trinity baked into a Swiss cheese custard with Bisquick batter. No pastry, no rolling, just pour and bake.

Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.