3,749 milk powder recipes

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

Cracked wheat sunflower bread for the bread machine, with hearty cracked wheat cereal and toasted sunflower seeds for nutty crunch. Honey-sweetened, hands-off loaf with whole-grain wholesome texture.

Halloween black widow spider muffins with black cream cheese frosting, a red hourglass mark, and licorice string legs. A spooky, fun baking project kids will love.

Forget the cinnamon bun, try this scrumptious dish that you can enjoy anytime of the day.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.

Rich cocoa-swirled cheesecake meets gooey coconut pecan frosting in this German chocolate cake hybrid. Crisp chocolate cookie crust, velvety filling, and sticky caramel topping loaded with toasted nuts.

Honey-sweetened white bread for the bread machine with a soft crumb and golden crust. Butter, eggs, and powdered milk give this loaf bakery-quality richness with hands-off ease.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

Jack-o'-lantern cake: a lemon-scented butter cake wrapped in homemade orange fondant with a black pumpkin face. A showstopper Halloween centerpiece, no special tins required.

Fat-free carrot muffins with grated carrots, raisins, cinnamon, cloves, and orange zest. Weight Watchers-friendly with no oil or butter and just 6 tablespoons of flour.

Herbed chickpea patties blended with egg whites, bread crumbs, dry mustard, oregano, and basil, pan-fried on a nonstick griddle. Low-fat vegetarian fritters similar to falafel but lighter and easier to make.

Gluten-free rice crust quiche filled with ham, cheddar, and Swiss cheese in a savory egg custard. A clever way to use leftover rice for a crispy, golden pie crust.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.