9,673 milk recipes

Hearty oat bread for the bread machine with rolled oats, oat flour, bran, shredded carrots, applesauce, sunflower seeds, and cinnamon. A multigrain loaf packed with fiber and texture.

Kielbasa with bell peppers and onions, served over scallion mashed potatoes. A smoky Polish-American skillet dinner that's ready in under 45 minutes.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

Dump and press start! Easy raisin bread for your bread machine.

Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.

Baked dried beef dip with cream cheese, sour cream, horseradish, and chopped nuts. A creamy, savory hot appetizer with a sharp horseradish kick for crackers and veggies.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Ground beef meatloaf loaded with finely chopped eggplant for extra moisture and a veggie boost, seasoned with basil and oats, baked in a square pan, and served with a garlicky stewed tomato sauce. Sneaky vegetables, happy eaters.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Oatmeal peanut butter drop cookies with plumped raisins, cinnamon, and vanilla. A hearty, old-fashioned cookie packed with oats and peanut butter flavor. Makes 3 dozen.

Chocolate walnut bar cookies cut into neat triangles with a smooth vanilla butter frosting. Fudgy, nutty, and cute enough for a cookie tray or bake sale.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.