9,871 milk recipes

Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.

Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.

White chocolate orange dream cookies are buttery drop cookies studded with white chips and brightened with fresh orange zest. Makes 2 dozen creamsicle-flavored cookies.

A show-stopping banana pudding layered with crushed and whole Oreo cookies, homemade vanilla custard, sliced bananas, and a golden meringue topping. Made from scratch with a dozen egg yolks.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Root vegetable bake: butternut squash, celeriac, carrot, potato, and turnip simmered tender, mashed smooth, then topped with golden caramelized onions and baked until crusty. Holiday-table ready.

Fluffy buttermilk biscuits smothered in homemade tomato gravy. A classic Southern comfort food breakfast with from-scratch biscuits and a tangy, creamy gravy.

Rice and cheese casserole stirs cooked brown rice with cottage cheese, parmesan, dill, and Dijon for a light, high-protein side that bakes in 20 minutes. Healthy comfort food.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Baked potatoes topped with a creamy ham, asparagus, and Swiss cheese sauce made with Dijon mustard and skim milk. A lighter loaded potato with real flavor.

Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.