9,635 mila recipes

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Classic Williamsburg Inn Chicken and Dumplings recipe

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

A simple and tasty cake recipe that doesn't take a lot to make or enjoy!

Baked cheesy spaghetti casserole with Velveeta, eggs, and onion soup mix for a creamy, savory comfort dish that sets up firm enough to slice right out of the pan.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Brunch pizza topped with ham, mozzarella, and a poured egg-milk custard baked on pizza dough until set and golden. Five ingredients, 30 minutes.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Lemon butter cookies are crisp rolled-and-cut cookies scented with lemon extract, perfect for decorating with colored sugar. A no-fuss eight-dozen batch for cookie trays and bake sales.

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

A retro macaroni and cheese casserole topped with sliced Spam, baked in a creamy mushroom soup and cheese sauce. Budget-friendly, kid-approved comfort food ready in an hour.

Overnight French toast casserole assembled the night before and baked in the morning. Bread soaks in a lemon-vanilla egg custard and puffs up golden and fluffy without any stovetop work.