Recipes with milk

Healthy oatmeal pancakes made with whole wheat flour, rolled oats, cinnamon, and raisins. High-fiber, diabetic-friendly breakfast that's hearty enough to keep you full all morning.

Paradise pumpkin cheesecake layers a gingered graham crust, a vanilla cream cheese layer and a spiced pumpkin layer, all crowned with a brown-sugar walnut praline topping. A Thanksgiving cheesecake showpiece.

Simple salmon chowder with russet potatoes, celery, and onion in a creamy evaporated milk broth thickened with cornstarch. Hearty, comforting, and just 7 ingredients.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Chocolate yeast loaf: deep cocoa bread studded with walnuts and raisins, boosted by a touch of coffee that sharpens the chocolate. Soft, lightly sweet, and incredible toasted with butter and honey.

Four-cheese manicotti stuffed with ricotta, mozzarella, Romano, Parmesan, and walnuts, baked in a mushroom bechamel sauce until golden and bubbly. A rich vegetarian pasta bake.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

No bake oatmeal peanut butter cookies with cocoa, made on the stovetop in minutes. Just boil, mix, drop, and let them set. No oven required.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

Pumpkin pecan crumble pie with a from-scratch pastry crust, classic spiced pumpkin custard, and a buttery brown sugar pecan streusel baked on top for crunch.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

Fudge nut brownies with a cream cheese-chocolate filling sandwiched between a buttery cookie crust. Loaded with walnuts and semi-sweet chocolate. Freezer-friendly.

Cream cheese chocolate cake with unsweetened baking chocolate and a built-in frosting. The same chocolate-cream cheese base makes both the batter and the rich confectioners sugar frosting.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Homestyle raisin bran muffins with real wheat bran soaked in buttermilk, brown sugar, and plump raisins. Tender, fiber-rich breakfast muffins baked in 20 minutes.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Scalloped potatoes and ham casserole with creamy milk gravy, layered with onions and topped with buttery bread crumbs. A hearty one-dish dinner that bakes hands-free.

No-knead cheese casserole bread with Swiss or cheddar baked in a round dish. A buttery yeast batter bread with a golden crust and melted cheese throughout.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Bread machine sourdough wheat bread, an easy dump-and-press loaf of whole wheat and bread flour with a soft, nutty crumb. Just measure, add to the machine, and let it knead, rise, and bake for you.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Potato vegetable chowder with diced ham, mixed vegetables, and a creamy milk-based roux seasoned with thyme. A hearty, thick soup ready in 30 minutes.

Lemon poppy seed bread, a buttery loaf with macerated poppy seeds and a hot lemon syrup drizzle that soaks in for moist, intensely lemon-scented bakery-style results.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Low-fat fettuccine primavera tossed with broccoli, red bell pepper, and a microwave cheese sauce made from skim milk, mozzarella, and Parmesan. Light, creamy, and under 30 minutes.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Poppyseed bundt cake with a cinnamon-brown sugar swirl tucked through the middle. Buttermilk-soaked poppyseeds, whipped egg whites for lift, and a hint of almond extract for nutty depth.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Mississippi mud cake loaded with cocoa, butter, and pecans under a thick chocolate buttercream icing. Dense, fudgy, and unapologetically Southern.

Baked salmon patties made in muffin cups for easy, no-flip portions, then topped with a bright lemon-cayenne cream sauce. A budget-friendly canned-salmon dinner with a zesty finish.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Cranberry nut loaf with fresh orange juice and zest, halved cranberries, and chopped walnuts in a quick bread batter. A tart, citrusy holiday bread that's better the next day.

Chocolate-marbled fudge layered with veins of semisweet chocolate suspended in a vanilla cream fudge base. Classic soft-ball candy-thermometer technique with sugar, heavy cream, and corn syrup.

Milk and honey casserole bread with whole wheat flour baked in a round dish instead of a loaf pan. A no-knead yeast bread with a soft, tender crumb sweetened with honey.

You don't have to be royalty to enjoy this delicious snack made from wheat germ and raisins.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.