9,871 milk recipes

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.

Gluten free cornbread made with pure cornmeal and tangy buttermilk, no flour blends or gums needed. Baked in a hot, buttered pan for a crisp crust and a moist, tender center.

A very citrus and moist key lime cake, you don't have to be in the keys, you can still have a slice or two of this delicious cake.

Moist, nutty and fluffy, vegetable oil and honey give the bread a tangy taste, also the whole wheat flour and walnuts add some nutty flavor.

Swiss Miss mousse is a 3-ingredient chocolate mousse made by dissolving hot cocoa mix in boiling water and folding it into whipped topping. No cooking, no eggs, light and airy, and chilled to set in about 30 minutes.

Drunken apple-pumpkin pie blends pumpkin and applesauce in one custard, finished with a dramatic flame of warmed rum poured tableside. Topped with pecan halves and warm baking spices. A holiday showstopper for Thanksgiving and Christmas tables.

Non-dairy fruit shake made with homemade almond milk, frozen fruit, and maple syrup. Includes from-scratch almond milk instructions for a fully plant-based smoothie.

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

After trying numerous green bean casseroles I was not a fan. This casserole changed my mind. Tender-crisp green beans that were actually green. Just the right amount of creamy coating loaded with mushroom flavor. And no canned tasteless fried onions. Delish!

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!

Pudin de pan, a Puerto Rican bread pudding with nutmeg, cinnamon, vanilla, and raisins. Milk-soaked bread baked into a dense, sweet custard that's a beloved Latin American comfort dessert.

Mildly sweet snack at tea time, it goes great with coffee, tea or a cold glass of milk. Best made with ripe or overripe bananas.