9,575 milo recipes

A warmly spiced sheet cake made with sourdough starter, homemade burnt sugar syrup, golden raisins, and chopped nuts. Cinnamon, cloves, and nutmeg fill every bite with cozy autumn flavor.

Impossible crawfish pie is a crustless Cajun pie that makes its own crust: sweet crawfish tails and the trinity baked into a Swiss cheese custard with Bisquick batter. No pastry, no rolling, just pour and bake.

Crustless feta spinach quiche, a lighter quiche skipping the pastry, with sauteed spinach and onion, tangy feta, and a touch of cayenne in a fluffy egg custard. Easy, lower-carb, and protein-packed.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Easy bundt cake made with boxed cake mix and instant pudding, spiked with amaretto and nutmeg. Moist, foolproof dessert ready in an hour.

Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Scottish oat bread for the bread machine with oat flour, whole wheat, bran, honey, and applesauce. A hearty, fiber-rich loaf with a nutty, slightly sweet crumb.