Dairy recipe collection

Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.

Shrimp linguine with a quick cream sauce of Swiss, blue, and parmesan cheeses, fresh tomato, garlic, and oregano. Restaurant-style seafood pasta on the table in 30 minutes.

Ukrainian meat and fish loaf with ground beef, lamb, and milk-soaked herring blended with potato and yogurt. A regional Eastern European baked loaf with goat cheese topping.

No-cook raspberry jelly using Certo liquid pectin and fresh squeezed berry juice. Set at room temperature, then store in the freezer for bright, fruity flavor all year long.

This would probably be really good with cauliflower or zucchini instead of eggplant.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Cheesy vegetable rice bake with zucchini, green pepper, cheddar and cream cheese. A comforting low-calorie casserole that comes together in about an hour.

Lentil and cheddar veggie burgers packed with cooked lentils, spinach, carrots, and sharp cheddar. Bound with egg whites and breadcrumbs, no mystery ingredients. Pan-fried in olive oil and served on whole wheat buns. High-fiber, vegetarian, satisfying.

Sharp cheddar, butter-glazed apples with brown sugar and warm spices, plus breakfast sausage on a crispy pizza crust. Vermont breakfast pizza is brunch at its most indulgent.

Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.

Roast turkey basted through butter-soaked cheesecloth with a Kahluá and apricot preserves glaze. The result is a mahogany-skinned bird with deeply flavored meat.

Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.

A golden, billowy oven-puffed pancake with lemon zest and vanilla, crowned with sweet black cherries, sliced almonds, and a dusting of powdered sugar. Inn-worthy brunch in 40 minutes.

Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Almond marble cake with swirls of cocoa through a light, airy batter made with real almond paste and whipped egg whites. Topped with sliced almonds and baked golden in a loaf pan.