3,407 milk cake recipes

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Chocolate almond cut-out cookies made with sweetened condensed milk for a soft, fudgy texture. Studded with finely chopped almonds, rolled thin, and optionally drizzled with chocolate glaze. Makes 6 dozen.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

A winner in Senior division of the 1953 Pillsbury bakeoff.

Wholesome bran muffins sweetened with honey and loaded with raisins and walnuts. Makes 24 hearty muffins with a cinnamon-spiced crumb that freezes beautifully.

A cross between a chewy oatmeal cookie and a biscuit.

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

Whole wheat apple date muffins with bran, cinnamon, and grated fresh apple. Naturally sweet from dates and brown sugar with a hearty, tender crumb.

Cheese garlic biscuits use Bisquick, milk, and cheddar for a quick drop-biscuit, then brush with garlic butter for that famous Red Lobster flavor in 25 minutes flat.

Easy Impossible Chicken Pie: A crustless savory pie with chicken, peas, carrots, and mushrooms that magcially bakes its own crust. Quick prep, bakes in 35 minutes for a family-friendly dinner.

Applesauce Nut Bread with Cinnamon Pecan Topping recipe

Old-fashioned quick graham bread, a no-knead pioneer-style whole grain loaf with brown sugar, graham flour, and milk. Bakes up in an hour with no yeast or rising time required.

Homemade funnel cake with a simple batter of flour, egg, and milk fried golden in swirling patterns and dusted with powdered sugar. County fair flavor at home.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.