9,447 milk recipes

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Old-fashioned apple ring fritters: peeled apple slices dipped in a quick milk-and-egg batter, pan-fried in shortening until golden, and dusted with cinnamon sugar. A 30-minute dessert from grandma's kitchen.

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.

Leave the pans in the cupboard for easy crockpot recipe that will have you making a succulent meatloaf in no time!

Entertain the chocolate lovers you know with this delicious pie that will make you lick your lips after every bite!

Velvety brandy sauce made in 5 minutes with butter, powdered sugar, and brandy extract. Drizzle over bread pudding, holiday cakes, or warm fruit desserts for an instant upgrade.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Basic sausage gravy gets a flavor upgrade with sage, a whisper of nutmeg, and sauteed onion folded into the classic creamy roux. Pour this peppery Southern gravy over hot biscuits for breakfast that sticks to your ribs.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.