3,748 powdered milk recipes

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Cheddar pinwheels made from a quick biscuit dough rolled thin with sharp cheddar and sliced like cinnamon rolls. Flaky, buttery, and cheesy with golden edges. No yeast needed.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

Flaky Southwestern biscuits loaded with diced green chiles and sharp cheddar cheese. Golden, buttery, and ready in 45 minutes from scratch.

Savory cheese bread with cottage cheese, cheddar and sautéed onions. Quick bread baked in a round pan topped with poppy seeds in 35 minutes.

Banana layer cake with mashed bananas folded into a classic creamed butter and cake flour batter. A soft, tender two-layer cake with old-fashioned technique and genuine banana flavor.

Honey lemon soaked cake baked in a tube pan, pierced while warm, and drenched with a hot honey-lemon syrup. Finished with a dusting of powdered sugar.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Lemonade cookies made with frozen lemonade concentrate in both the dough and the buttercream frosting. Tangy, buttery drop cookies with a citrus punch.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Rich cocoa chocolate cake baked in a springform tin and finished with a dark chocolate ganache. A classic one-layer cake with an intensely fudgy crumb from bloomed cocoa powder.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Raisin spice coffee cake layered with cinnamon streusel, plump raisins, allspice, and nutmeg. A tender crumb cake with a crunchy topping for breakfast or brunch.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.