9,447 milk recipes

A diabetic-friendly spice cake made with whole wheat flour, sour cherries, dates, and applesauce instead of refined sugar. Warmly spiced with cinnamon, cloves, and nutmeg.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

A depression era soda bread reicip when many ingredients were in short supply.

Classic baked macaroni and cheese with American cheese, milk, and a paprika-dusted top. Simple, creamy comfort food that tastes like childhood in a casserole dish.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Buttery brown sugar cake layers with warm nutmeg get topped with chopped walnuts for this tender Armenian spice cake that rests before serving.

These were really crispy and tasty! We make perfect onion rings at home.

Sausage loaf is a hollowed-out French bread loaf filled with seasoned sausage stuffing and melty Velveeta cheese, brushed with butter and baked. A 45-minute crowd-feeder for game day or potluck.

Thus fruit rolls are always welcomed in any place!

Breaded eggplant Parmesan baked in layers with tomato sauce, mozzarella, and Parmesan. Moosewood-style with wheat germ option and vegan substitution notes.

Classic English Stilton cheese soup: onion, butter, milk, and a generous handful of grated Stilton in a simple flour-thickened broth. A bold British soup ready in under 40 minutes.

Lanarkshire cheese soup: a traditional Scottish milk-based soup thickened with flour and finished with Stilton. A humble, comforting recipe with roots in the Scottish Lowlands.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.