Milk/19 recipes

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.

This potato and spinach frittata was delicious, and it had enough goodness for me to start off my day. You can use sweet potato, and other leafy greens such as kale and Swiss chard to make this frittata.

An easy, tasty bacon and egg quiche is a perfect breakfast to start you day, or an ideal dinner on a busy week day.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.

100 Percent Whole-Wheat Bread recipe

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

Puree of Yellow Squash Soup recipe

Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.

Here is this New England yankee's version of a Southern classic. The cornmeal and panko crumb crust is what sets this recipe apart from others.

Here is a scratch muffin recipe that is as good as homemade blueberry muffins.

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

Find out what your fantasy is with this delicious fudge recipe that's easy to understand and follow.

Sweet and creamy. Reminiscent of the fudge sold on the boardwalk at the shore.

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

Tasty treats, and the recipe can also be used to make quick bread.