Recipes with milk

A scrumptious variation of meat loaf that is made with succulent pork and savory beef.

Caramel apple pecan pie with chopped caramel candies melted into the filling alongside McIntosh apples and toasted pecans. Best served warm.

Pumpkin torte: a layered fall dessert with graham cracker crust, baked cream cheese center, and a light gelatin-set spiced pumpkin chiffon top. The Thanksgiving alternative to pumpkin pie that feeds a crowd.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Double Cheese Salmon Quiche with Sour Cream recipe

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Fudgy chocolate brownies loaded with candied fruit and walnuts. Holiday-tin brownies that deliver fruitcake flavor in a chewy, chocolate-rich bar nobody leaves uneaten.

No-bake Key lime cheesecake pie with cream cheese, sweetened condensed milk, and sour cream in a baked graham cracker crust. Tangy, creamy, and sets in the fridge.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Light spiced muffins with grated apple, raisins, and orange zest. Low-fat recipe that uses beaten egg white for lift and only a tablespoon of brown sugar for sweetness.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.

Crustless vegetable quiche made with leftover veggies, cheese and an egg-evaporated milk custard. No-fuss weeknight dinner that uses up whatever's in the fridge.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Crispy oven-baked chicken with a cornflake crumb crust, milk dip, and garlic seasoning. No deep fryer, no greasy mess. The shatter-crisp coating that earned its keep on Sunday tables.

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.

Quinoa corn bread made with ground quinoa meal and buttermilk for extra protein and a tender crumb. Wheat-free cornbread with a nutty flavor that bakes up golden in under 30 minutes.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Impossible tuna pie makes its own crust from Bisquick, eggs, and milk poured over layers of tuna, cheddar, celery, and green onions. A self-crusting dinner pie.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Spinach quiche with Swiss cheese, cottage cheese, and sauteed celery in a deep pastry shell. A creamy, custard-set filling with a hint of nutmeg. Great for brunch or a light dinner.

Old-fashioned brown bread made with graham flour, molasses, sour milk, and raisins. Slow-baked for a dense, moist loaf with deep caramel sweetness and a hearty whole grain chew.

Frankentaters are a one-skillet stovetop scalloped potato dish layered with sliced hot dogs in a creamy milk sauce. Six ingredients, no oven needed, and done in under 45 minutes. Kid-approved comfort food.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Garlic cheese biscuits made with Bisquick, cheddar, and garlic butter brushed on top before baking. A copycat Red Lobster-style biscuit that's ready in 30 minutes.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Herb bread for the bread machine pairs dill, basil, and rosemary with chopped onion in a low-fat applesauce-based dough. A hearty savory yeast loaf for sandwiches and dinner.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Buttermilk coffee cake with crushed toffee candy bars and pecans layered through a brown sugar crumb batter, baked in a mini Bundt pan. Crunchy, buttery, and perfect for brunch.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Two-ingredient microwave cheese sauce with Velveeta and milk, melted together in under 5 minutes. The quickest cheese sauce for pasta, vegetables, or fish.

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

Butterscotch pie cooks brown sugar and butter into a real caramelized butterscotch base, then folds it into a creamy egg-yolk custard topped with golden baked meringue. A retro diner classic.