Dairy recipe collection

No-bake Snickers pie with cream cheese, peanut butter, and chopped candy bars in graham cracker crust, chilled overnight for creamy indulgence.

White chocolate cheesecake on an Oreo crust with creme de cacao and a sour cream topping, made entirely in the microwave. Finished with dark chocolate shavings.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

Crispy pan-fried salmon patties packed with onion, green pepper, and shredded carrot, bound with cracker crumbs and egg. A homestyle dinner from a single can of salmon.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Elegant old-world broth soup with Parmesan-egg dumplings simmered in rich chicken and beef stock with nutmeg and butter. The cheese dough is boiled in cloth, sliced into cubes, and served piping hot.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Shortcut quiche using condensed soup as the base, loaded with your choice of meat, cheese, and vegetables in a flaky pie crust. Endlessly customizable and on the table in about an hour.

Cherry pie with a tangy sour cream custard and a hint of almond, finished with a golden lattice crust. Use fresh black or red cherries for the brightest flavor. Ready in one hour.

Paprika-buttered chicken baked with broccoli and peach halves, topped with a sour cream and Parmesan sauce, then broiled golden with poppy seeds. A retro one-pan dinner ready in an hour.