9,447 milk recipes

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Traditional steamed cranberry pudding with suet, breadcrumbs and brown sugar. Dense, moist old-fashioned holiday dessert steamed for 2 hours.

Creamy lemonade pie folds frozen lemonade concentrate, instant vanilla pudding, and whipped topping into a graham cracker crust. No-bake, freezer-friendly, tart-sweet summer dessert.

Impress the neighbors at the next dinner you have with them with this decadent and delicious banana cream pie.

Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Honey wheat berry bread machine recipe combining bread flour, whole wheat flour, and cracked wheat (bulgur) for hearty texture. Sweetened with honey and warmed with ginger.

This was a favorite special breakfast treat as a child! Who doesn't love warm frosting on toast?

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Bread machine date nut bread with chopped dates, walnuts, and bread flour. A no-knead, hands-off yeast loaf with chewy texture and sweet-savory balance.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.