Dairy recipe collection

Frosty low-calorie coffee yogurt shake blended with mineral water, a pinch of cinnamon, and ice. A light, creamy pick-me-up that's ready in under 5 minutes.

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Airy cold rhubarb souffle with whipped cream, fluffy egg whites, and a tart rhubarb puree, set with gelatin and crowned with fresh strawberries. A showpiece spring dessert.

Cold seafood pizza on a flaky crescent roll crust layered with dill cream cheese, cocktail sauce, shrimp, bell pepper, and scallions. A crowd-pleasing no-heat appetizer for parties.

Cold water chocolate cake with melted unsweetened chocolate, butter, and a splash of cold water for an exceptionally tender, light crumb. A heritage two-layer cake recipe.

Showstopping Camembert pie with Old Bay shrimp, asparagus, artichoke hearts, and tomatoes layered under a golden homemade brioche crust. A savory French-inspired masterpiece for entertaining.

Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.

Colombian banana cake made with yellow cake mix, Coca-Cola, mashed bananas, and chopped nuts. A fun, fizzy twist on banana cake that bakes in a 13x9 pan and feeds a crowd.

Conch fritters made with tender scungilli, grated onion and sweet pepper folded into a quick batter and fried golden and crisp. A briny Italian-American seafood bite made for dunking in cocktail sauce.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Showstopping frozen dessert layered with scoops of ice cream, rainbow sherbet, whipped cream, and sugar wafer crumbs in an angel food pan. No baking needed.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.

A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.

A hearty quiche loaded with spinach, bacon, mushrooms, Swiss, cheddar, and cream cheese in a buttery cream cheese crust. Ski lodge comfort food for brunch or dinner.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.