9,674 milk recipes

Danish breakfast pancakes (aebleskiver-style Dutch baby) puff dramatically in the oven from four ingredients: eggs, milk, flour, and butter. Top with spiced fruit.

I tried this pumpkin pie last week, it turned out delicious. At Thanksgiving I will make this pumpkin pie for my family, I bet they will love it.

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.

German pancake (Dutch baby) puffs sky-high in a hot oven from a four-ingredient batter, then collapses into a custardy, eggy pancake topped with lemon juice and powdered sugar.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Chewy spice cookies are low-fat molasses cookies sweetened with applesauce, scented with ginger, cloves, nutmeg, and allspice, then drizzled with lemon icing. Holiday spice cookies without butter or eggs.

Love these applesauce pancakes. Moist and delicious. Serve them with maple syrup and fresh berries. Yum!

Super easy microwave omelette. Ready in 5 minutes.

I was out of shortening so I looked for a recipe that uses oil and I'm so glad I found this! For a treat, add a little sugar and chocolate chips. Yum!

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

A very moist, custardy pumpkin pie spiced with cinnamon, ginger, nutmeg and clove. Lightened up with sugar substitute and skim milk for a lighter slice on the Thanksgiving table.

A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.

This is so easy to make you won’t believe it. This is coming from me who could ruin the easiest of recipes.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.