Recipes with milk

Buttermilk ranch dressing whisks together tangy buttermilk, light mayo, white wine vinegar, garlic, and fresh herbs for a homemade ranch that beats anything bottled. Five minutes, no special equipment.

Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Southern hush puppies fry up golden in 60 seconds, with crisp shells and tender cornmeal middles flecked with green onion. The classic side for fried catfish, fish fries, and BBQ plates.

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

Cranberry cheesecake pie with a tart cranberry-pecan layer beneath a creamy cream cheese filling, finished with a vanilla sour cream topping. A holiday dessert in a pie shell.

Velvety pumpkin cheesecake spiced with cinnamon and allspice sits atop a buttery gingersnap crust. Topped with tangy sour cream for a show-stopping holiday dessert.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Decadent chocolate cheesecake layered with gooey caramel and crunchy peanuts on a graham cracker crust. Each slice reveals ribbons of caramel swirled through rich cocoa cream cheese.

Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Bread machine Portuguese sweet bread (massa sovada): a tender, lightly sweet, lemon-scented yeast loaf enriched with eggs and evaporated milk. Set it and forget it for the Hawaiian-style bread you'd buy in a bakery.

This simple recipe will help you make a batter that's perfect for frying fish and chicken.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Buttermilk cinnamon coffee cake with a crunchy walnut streusel topping baked in a 9x13 pan. A tender, moist breakfast cake with brown sugar, ginger, and a crumbly nut-cinnamon top that's perfect for brunch.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.

Never-fail fudge with marshmallow cream, chocolate chips, evaporated milk, butter, and walnuts. A foolproof candy recipe that reaches soft-ball stage in 5 minutes of boiling and fills two 9x9 pans.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

A creamy chicken casserole that's low in calories and low in fat.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

No-bake caramel oatmeal cookies made on the stovetop with butterscotch pudding mix, evaporated milk, butter, and quick oats. Drop, cool, eat. No oven required.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Brown sugar walnut cookies with butter, vanilla, and a half walnut pressed into each one. Old-fashioned drop cookies with caramel-sweet flavor and a crunchy sugar top.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.

See's-style chocolate walnut fudge made with chocolate chips, marshmallow cream, butter, and walnuts. Old-fashioned holiday candy with a foolproof boiled-sugar method. No candy thermometer required.

Swiss cheese and mushroom quiche with sweated onions, thyme, and dry mustard in a flaky pie shell. The mustard sharpens the nutty Swiss while mushrooms add earthy depth to the silky custard.

My mother makes this Cardamom bread every Christmas morning. It's a real treat.

Favourite chocolate peanut butter pie with a gelatin-set peanut butter mousse filling in a chocolate cookie crust, finished with a glossy chocolate ganache top. A no-bake dessert with three distinct chocolate layers.

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Easy DIY yellow cake made from scratch with cake flour, four whole eggs, and a creamed-butter batter for a tender golden crumb. The from-scratch answer to a boxed mix.

Four-ingredient chocolate coconut candy drops made with unsweetened chocolate, sweetened condensed milk, flaked coconut, and walnuts. Placed in a hot oven that's turned off, they develop a gorgeous glossy glaze as they cool.

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.

Modern fry bread recipe with milk powder and sugar makes tender, slightly sweet rounds for Indian tacos or dessert. No lard needed for crispy golden circles in 40 minutes.

Jalapeno corn muffins with diced green chiles, sour cream, and a tender cornmeal crumb. A 33-minute Tex-Mex side that pairs perfectly with chili, soup, or barbecue.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.

Peanut butter cream cheese pie with a toasted peanut-chocolate chip crust and chocolate shavings on top. A no-bake freezer dessert that delivers dense, fluffy peanut butter mousse on crunchy nut base.

Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.