1,411 milk recipes

A scrumptious banana bread that's easy to make and is perfect for breakfast, lunch or dessert!

Chocolate cherry cake from a doctored devils food box mix with cherry pie filling and almond extract. Topped with a poured chocolate icing for a moist sheet cake that beats homemade.

Maine blueberry muffins with whole wheat flour, melted butter, cinnamon, and fresh blueberries. Topped with sugar for a crunchy crust. A New England classic in 30 minutes.

The original Toll House chocolate chip cookies, the recipe that started it all: creamed butter and two sugars, vanilla, and chocolate morsels baked into a classic chewy-edged cookie. Add nuts if you like.

Creamy Irish colcannon with buttery mashed potatoes, tender cabbage, and fresh scallions. This classic comfort food side dish comes together in about an hour with just a handful of pantry staples.

Raisin cake loaded with chopped apples, plump raisins, and warm cinnamon and cloves. Sour cream keeps the crumb tender, while a cozy spice blend turns this old-fashioned spice cake into a fall-baking favorite.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Spiced applesauce breakfast muffins with cinnamon and nutmeg, baked into tender rounds with a cinnamon-sugar crackly top. Pantry-staple muffins for grab-and-go mornings.

Chocolate chip banana nut bread blends mashed ripe bananas with buttermilk into a tender quick bread loaded with mini chocolate chips and chopped nuts. Two loaves from one bowl, perfect for freezing.

Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

Mom's chocolate chip pecan cookies use shortening instead of butter for thicker, chewier cookies that hold their shape, packed with semi-sweet chocolate morsels and toasted pecans throughout.

Whole wheat prune bread for the bread machine. Hearty fiber-rich loaf sweetened with prunes and molasses, dump-and-go method with no kneading or proofing.