Recipes with milk

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Five minute fudge with chocolate chips melted into sweetened condensed milk with vanilla and chopped nuts. No candy thermometer needed, just melt and spread.

Irish soda muffins with buttermilk-soaked oats, brown sugar, and raisins. The oats soak overnight for a tender, hearty crumb that's ready to bake in 25 minutes.

Easy one-bowl bundt pound cake: butter, sugar, eggs and vanilla beaten together for 10 minutes into a tender, golden, sliceable cake. Six eggs, no creaming step required. Truly fool-proof.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Caramel almond apple pie is a single-crust apple pie with sliced tart apples under a bubbling brown-butter caramel and sliced almond topping. Scratch oil-crust, one hour bake.

Foolproof chocolate peanut butter fudge melts semi-sweet chocolate chips with crunchy peanut butter and sweetened condensed milk into a no-thermometer, no-fail microwave fudge. Three ingredients, ready in an hour.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Pineapple peach frappe blended with low-fat yogurt and skim milk. A sugar-free, low-fat smoothie that's diabetic-friendly and ready in 20 minutes. Kid-approved and naturally fruity.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

Apple spice custard cake: a doctored boxed cake mix loaded with fresh apples, then crowned with a tangy sweetened condensed milk and sour cream custard topping. Easy potluck dessert in under an hour.

Moist Zucchini Parmesan Bread: a savory quick bread with shredded zucchini, sharp Parmesan, grated onion, and buttermilk for tang. Hearty enough to stand in for dinner rolls.

Easy no-bake pineapple pie with crushed pineapple folded into lemon pudding and whipped topping in a pie shell. Light, creamy, and tropical with just 20 minutes of hands-on time.

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Peach and raspberry cobbler with a pre-thickened fruit filling and buttery drop biscuits baked golden on top. A quick, fruity summer dessert using frozen berries.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

A sugar-free dirt cake made with devil's food cake mix, chocolate pudding, cream cheese, and crushed cookies on top. All the fun of a classic dirt cake without the added sugar.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Scrumptious peanut butter and banana cake, everyone loves it!

No-bake frozen chocolate crunch pie with chocolate pudding, Cool Whip, crushed Oreos, and chocolate chips in a chocolate crumb crust. A freezer dessert loaded with texture.

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

Classic S.O.S. creamed beef on toast with a simple milk gravy made from browned ground beef, flour, and pan drippings. Old-school military comfort food with just 5 ingredients.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.