Recipes with milk

This cake is moist and tastes fantastic. It is also one of the easiest cakes to make.

Fat-free apple muffins made with applesauce, diced apples, and grated carrots. Cinnamon and cloves add warmth while artificial sweetener keeps them low-calorie. Perfect for guilt-free breakfasts.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

A massive batch cookie recipe loaded with oats, raisins, pecans, butterscotch chips, and maple syrup. Makes dozens and dozens of chewy, buttery cookies for bake sales, holidays, and gifting.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

Green bean and turkey casserole bakes leftover turkey, green beans, cream of mushroom soup, and cheddar under a layer of mashed potatoes, finished with crispy fried onions. Holiday leftover one-dish dinner.

Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.

Savory quiche with a crunchy wheat cracker crust, tender simmered apples, and a smooth cheddar-cottage cheese filling. Nutmeg dusted top bakes until a knife comes out clean.

I make this cake for about 10 years, every time people like it.

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Soft, tender avocado muffins loaded with toasted slivered almonds and a sprinkle of crumb topping. Pureed avocado keeps every bite moist while adding a subtle, buttery richness.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.

Kahlua fudge made with semi-sweet and milk chocolate, marshmallow creme, and coffee liqueur. A rich, boozy candy that sets up smooth and cuts into clean squares.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Herring salad with apples, dill pickles, and horseradish in a sour cream sauce. Matjes herring soaked in buttermilk overnight, then dressed for a classic Northern European appetizer.

Baked key lime pie with a tangy custard filling of egg yolks, sweetened condensed milk, and tart lime juice in a buttery graham cracker crust. Topped with vanilla whipped cream and lime slices.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

Salmon casserole binds flaked salmon with breadcrumbs, milk, egg, and shredded cheddar, baked under a buttery breadcrumb crust. Old-school church-supper salmon loaf in casserole form.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.

This impossible pot pie magically forms its own golden crust as it bakes. Just dump everything in one dish and let the oven do the work. Weeknight comfort in 45 minutes flat.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

Microwave pumpkin coffee cake with crumb streusel and powdered sugar glaze. A spiced fall coffee cake that bakes in 15 minutes in the microwave, no oven required.

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.

Impossible macaroni and cheese pie with a Bisquick custard that bakes its own crust around cheddar cheese and pasta shells. A crustless pie that's creamy inside with a golden, set edge.

Raw apple cake bakes fresh chopped apples, pecans and cinnamon into a moist oil-based cake, then soaks it hot with a caramel sweetened condensed milk topping.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Very light and tasty recipe, a very good breakfast.

Soft yeasted bread with cinnamon, brown sugar, and a full cup of chocolate chips mixed right into the dough. Made in a bread machine or shaped by hand into two loaves. Slice it warm and watch the chocolate stretch.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Savory sweet onion muffins studded with sharp cheddar, chopped pecans, and rolled oats. Vidalia onions bring natural sweetness to these golden, hearty muffins that bake up in 40 minutes.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.

A savory chicken and spinach quiche with Monterey Jack cheese in a deep-dish pie shell, made easy with canned chicken. Creamy, hearty, and ready with minimal fuss for brunch or a weeknight dinner.

Crispy oven-baked chicken coated in a crunchy oat and Parmesan crust with paprika. A Quaker Oats classic that gives you golden, crunchy chicken without deep frying.

A traditional Mexican caramelized milk dessert (leche quemada) made by slowly cooking milk and sugar into a thick, golden custard scented with cinnamon. Just four simple ingredients.

A show-stopping banana pudding layered with crushed and whole Oreo cookies, homemade vanilla custard, sliced bananas, and a golden meringue topping. Made from scratch with a dozen egg yolks.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.