1,876 milk recipes

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Carrot pie with pureed carrots baked in a spiced custard filling with cinnamon, ginger, and nutmeg. Tastes like pumpkin pie's sweeter, brighter cousin.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Savory pumpkin casserole gratin with farmer's cheese, eggs, and onion. Fresh pumpkin slices baked under a golden custard topping. A side dish for roast pork.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

Traditional French onion soup starting with homemade beef bone stock simmered for 3 hours, then finished with caramelized onions and melted Gruyere. This from-scratch version takes patience but delivers deep, rich flavor.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!

Crispy cast-iron cornsticks with cracked fennel seeds and black pepper, baked in a sizzling hot mold for crunchy golden edges. Ready in 20 minutes, served piping hot with butter.