Type what you have

Ingredients

• ✓ whole milk
• potato
• onion
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange about ⅓ potato slices in the bottom of the prepared baking dish; top with about ⅓ onion slices. Sprinkle 3 tablespoons flour over potato and onion layer; place 2 tablespoons cubed butter on top. Season layer with salt and black pepper. Repeat layering twice more.
3. 3 Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish until top of the liquid is level with the final layer of potatoes.
4. 4 Bake in the preheated oven until potatoes are tender and sauce is bubbling with a golden brown crust, 45 to 60 minutes. Place a baking sheet underneath the baking dish to catch any drips; the sauce may bubble up over the sides. Serve hot and enjoy!

By Jane Boswell-Purdy

Ingredients

• ✓ whole milk
• powdered milk
• yogurt

Instructions

1. 1 Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
2. 2 Cover the slow cooker and preheat on High for about 20 minutes.
3. 3 Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
4. 4 Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
5. 5 Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
6. 6 Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
7. 7 Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
8. 8 Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
9. 9 Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.

By Diana Moutsopoulos

Ingredients

• ✓ whole milk
• lemon juice
• salt

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• semisweet chocolate chip
• salt

Instructions

1. 1 Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.
2. 2 Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.
3. 3 Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

By krisyk

Ingredients

• ✓ whole milk
• white sugar
• vanilla extract
• salt
• tapioca pearl
• egg yolk

Instructions

1. 1 Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
2. 2 Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
3. 3 Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

By Meadowwood

Ingredients

• ✓ whole milk
• heavy cream
• salt
• white distilled vinegar

Instructions

1. 1 Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
2. 2 Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
3. 3 Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
4. 4 Let the mixture sit, untouched, for 6 minutes.
5. 5 Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
6. 6 Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
7. 7 Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

By John Mitzewich

Ingredients

• ✓ whole milk
• brown sugar
• all-purpose flour
• egg yolk
• butter

Instructions

1. 1 In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

By Sara

Ingredients

• ✓ whole milk
• almond meal
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ whole milk
• white sugar
• white rice
• rose water
• almond

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Ingredients

• ✓ whole milk
• white sugar
• cornstarch
• salt
• bittersweet chocolate

Instructions

1. 1 Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
2. 2 While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
3. 3 Place chocolate into a large bowl.
4. 4 Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
5. 5 Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
6. 6 Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.

By fioremarie

Ingredients

• ✓ whole milk
• cinnamon
• vanilla extract
• clove
• egg yolk
• cane sugar
• whipping cream
• nutmeg

Instructions

1. 1 Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
2. 2 Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
3. 3 Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
4. 4 Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
5. 5 Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

By Anna Stadlman

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar

Ingredients

• ✓ whole milk
• broccoli
• butter
• all-purpose flour
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring a large pot of salted water to a boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
3. 3 Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring to a simmer; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper, and salt.
4. 4 Transfer drained broccoli to a 9x13-inch baking dish. Pour sauce on top.
5. 5 Bake in the preheated oven until hot and bubbly, about 15 minutes. Broil until top starts to brown, 2 to 3 minutes.

By Peggy Oliver

Ingredients

• ✓ whole milk
• gemelli pasta
• butter
• flour
• ranch seasoning mix
• cheddar cheese

Instructions

1. 1 Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

By Hidden Valley Ranch

Ingredients

• ✓ whole milk
• ice
• coffee
• white sugar

Instructions

1. 1 Add 2 cups ice cubes to a 2-quart pitcher. Slowly pour coffee over ice; stir until ice is melted. Stir in sugar; mix thoroughly until completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
2. 2 Fill a tall glass with ice; stir coffee mixture, then pour into glass. Or pour into sterilized serving-size glass bottles or insulated tumblers.

By Melanie King Ditzel

Ingredients

• ✓ whole milk
• white sugar
• hot cocoa mix
• salt
• water
• vanilla extract
• peppermint extract

Instructions

1. 1 Mix the sugar, cocoa mix, and salt into the water in a saucepan until completely dissolved. Bring the mixture to a boil; cook and stir at a boil for 2 minutes. Stir the milk, vanilla extract, and peppermint extract through the mixture. Continue cooking until hot, but do not bring to a boil. Serve hot.

By caradae

Ingredients

• ✓ whole milk
• all-purpose flour
• cornmeal
• sugar
• baking powder
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

By CestJacque

Ingredients

• ✓ whole milk
• white sugar
• cocoa powder
• cinnamon
• cayenne pepper
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.
2. 2 Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract.
3. 3 Stir cream into hot chocolate and pour into mugs.

By ScratchCook

Ingredients

• ✓ whole milk
• all-purpose flour
• salmon
• pea
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ whole milk
• tapioca
• white sugar
• salt
• egg
• vanilla extract

Instructions

1. 1 Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. 2 Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
3. 3 Serve hot or pour into serving dishes and refrigerated for several hours until cold.

By Nicole

Ingredients

• ✓ whole milk
• bacon fat
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
3. 3 Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
4. 4 Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
5. 5 Serve hot on a biscuit.

By Nancy Smith

Ingredients

• ✓ whole milk
• pork sausage
• apple
• ramp
• wild leek
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat a large 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add sausage and break up into small pieces with a wooden spoon. Stir in apple and all but 1/4 cup ramps and cook on medium-high heat until the sausage is brown and crumbly, 6 to 8 minutes.
2. 2 Turn the heat down to medium, sprinkle the flour evenly on top of the sausage, and stir until fully coated. Cook for 1 more minute.
3. 3 Pour in milk and stir well. Continue cooking until the gravy is thickened, but still a bit loose, 5 to 7 minutes. Remove from the heat. Season with salt and pepper. Sprinkle with remaining ramps when serving.

By Darcy Lenz

Ingredients

• ✓ whole milk
• turkey sausage
• egg
• all-purpose flour
• butter
• salt
• black pepper
• cheddar cheese
• chive
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
4. 4 Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
5. 5 Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
6. 6 Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

By SpoonForkBacon

Ingredients

• ✓ whole milk
• vanilla extract
• butter
• egg
• white sugar
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Place milk, vanilla extract, and butter in a saucepan.
3. 3 Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
4. 4 Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
5. 5 Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
6. 6 Serve warm or transfer custard into a large bowl and cover.
7. 7 Allow to cool before chilling. Enjoy!

By chloea

Ingredients

• ✓ whole milk
• graham cracker crumb
• white sugar
• butter
• sugar
• egg
• cornstarch
• cocoa powder
• salt
• vanilla extract

Instructions

1. 1 Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
2. 2 Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
3. 3 Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

By Sabrina Sperry

Ingredients

• ✓ whole milk
• sugar
• vanilla extract
• pumpkin pie spice
• coffee
• whipped cream
• pumpkin pie spice

Instructions

1. 1 Combine hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy.
2. 2 Pour milk mixture into 3 coffee mugs to about 2/3 full; add 2 ounces coffee to each.
3. 3 Garnish each mug with whipped topping and pumpkin pie spice.

By Zippy

Ingredients

• ✓ whole milk
• all-purpose flour
• malted milk powder
• white sugar
• active dry yeast
• salt
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
2. 2 Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
3. 3 Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

By Mike M

Ingredients

• ✓ whole milk
• maple flavored sausage
• butter
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.
3. 3 Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted.
4. 4 Add flour and stir until smooth.
5. 5 Reduce heat to medium and cook until light brown.
6. 6 Gradually whisk in milk and cook until thickened. Season with salt and pepper.
7. 7 Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
8. 8 Serve over biscuits and enjoy!

By VLLYBY1

Ingredients

• ✓ whole milk
• water
• salt
• pearl onion
• butter
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. 3 Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. 4 Season with additional salt to taste and serve hot. Enjoy!

By Erin Noel

Ingredients

• ✓ whole milk
• peanut butter cookie mix
• egg
• vegetable oil
• water
• cream cheese
• sugar
• whipped topping
• instant chocolate pudding mix
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch pizza pan.
2. 2 Stir cookie mix, egg, oil, and water together in a bowl until a soft dough forms. Place dough on the pan; spread out to look like a pizza crust.
3. 3 Bake in the preheated oven until edges are light golden brown, about 15 minutes. Let cool.
4. 4 Meanwhile, combine cream cheese and sugar in a medium bowl; beat with an electric mixer until light and fluffy. Fold in 1/2 of the whipped topping and set aside.
5. 5 Whisk milk and pudding mix together in a medium bowl until thickened.
6. 6 Spread the cream cheese mixture over the cookie crust, leaving a little of the crust showing around the edges. Spread chocolate pudding over the cream cheese mixture, leaving a little of the cream cheese layer showing.
7. 7 Spread the remaining whipped topping over the pudding, leaving a little of the pudding showing. Sprinkle chocolate chips over the whipped topping. Refrigerate until ready to serve.

By Sweetly