Top 20 Milk recipes
Milk goes bad, don't just throw it away, make this moist and delicious sour milk cake. Serve it with ice cream or any fruit sauce.
A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.
Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.
Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and almond.
Creamy and rich custard on top. Sweet and sour pomegranate compote at the bottom. One spoonful of this parfait has all the deliciousness with great texture you are looking for.
Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.
A coffee fudge popsicle recipe asked for condensed milk that I didn't have on hand, but I did have a few cans of evaporated milk sitting in the pantry. Then I made my very first condensed milk, it came out surprisingly delicious, and those coffee fudge popsicles were absolutely the best on this planet.
Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.
The rich, creamy chocolate paired with peppermint candy canes is great, especially to use leftover candy canes or when you take the candy canes off the tree.
Velvety hot chocolate spiked with creamy peanut butter and dark chocolate chips, creating a decadent fireside drink that tastes like liquid Reese's cups.
A silky cream sauce built on butter-sweated onion, pepper, celery, and garlic simmered in milk, thickened with roux, then strained smooth and enriched with cream. A versatile foundation sauce.
