Dairy recipe collection

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

A scrumptious dish made with hash brown potatoes, sour cream and cheddar cheese soup.

Keep your crockpot busy with this delicious cake that's perfect for a Christmas party!

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Curried cheese fondue with Gruyere, cheddar, red curry paste, white wine, and sherry. A spiced twist on the Swiss classic that's silky, dippable, and built for sharing with warm naan.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Triple chocolate Bundt cake made with cake mix, pudding mix, and a full bag of chocolate chips. Sour cream keeps it impossibly moist with minimal effort.

A light, no-bake raspberry cheesecake with a graham cracker crust, folded whipped cream, and a touch of Grand Marnier. Silky, fruity, and set with gelatin.