1,880 mile recipes

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Ground venison mixed with oats, ketchup, and evaporated milk bakes right on top of sliced potatoes for a one-dish meal straight from hunting camp. Ready in under an hour.

A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!

Make-ahead sausage, cheese and egg breakfast casserole built on herb croutons, sharp cheddar and bulk pork sausage. Assemble at night, bake in the morning. The brunch crowd-feeder.

Chocolate malted pie with a graham cracker crust, malted milk pudding filling, fresh whipped cream, and chopped Whoppers candies. A diner-style chocolate cream pie with old-school soda fountain flavor.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Fat-free pumpkin pie for Thanksgiving with a no-butter bread crumb crust, egg-white-only filling, and skim evaporated milk. A lighter holiday classic with all the warm spice.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Halloween Ghosts in the Graveyard dessert with chocolate pudding, crushed Oreo dirt, and whipped topping ghosts. No-bake party favorite kids love decorating themselves.

Homey meatball stew with cream of celery soup, peas, potatoes, and fluffy Bisquick egg or parsley dumplings dropped on top. Midwestern comfort food one-pot dinner.

Three-layer Southern cookies: a buttery shortbread round spread with gooey caramel-pecan filling, then drizzled with rich chocolate icing. Named after the wildflower and just as eye-catching on a cookie tray.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.