1,401 mila recipes

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Maple bran muffins made with whole wheat flour, natural bran, walnuts, and real maple syrup, topped with a sweet maple glaze. A wholesome, high-fiber breakfast muffin with genuine maple flavor.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.

A no-bake icebox cake layered with graham crackers, vanilla pudding mixed with whipped topping, and glossy cherry pie filling on top. Chill, slice, and serve.

A scrumptious bread that is easy to make and tastes great plain or toasted.

Chocolate date truffles made with melted milk chocolate chips, crushed vanilla wafers, chopped dates, and vanilla yogurt, rolled in powdered sugar. No-bake holiday candy with chewy date and creamy chocolate in every bite.

A self-saucing chocolate cake that creates its own gooey pudding layer as it bakes. Pour the cocoa-brown sugar topping right over the batter and let the oven work its magic. One pan, zero fuss.

This is a classic recipe, these chocolate pound cakes are always great!

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

No-bake muesli bars with oats, crushed cornflakes, coconut, dried fruit, and peanut butter held together with a buttery honey sauce. Chilled and sliced into chewy snack bars.

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.