Type what you have

Ingredients

• ✓ milk
• flavored syrup
• espresso

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 to 165 degrees F (65 to 70 degrees C) using the steaming wand. Pour flavored syrup into a large coffee mug. Add espresso, then pour in steamed milk, using a spoon to hold back the foam. Spoon foam over the top.

By Mackenzie

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• anise seed
• water
• active dry yeast
• egg
• butter

Instructions

1. 1 Combine flour, sugar, and anise seeds in a very large bowl; create a well in the center.
2. 2 Combine warm water and yeast in a separate bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to well in flour mixture; knead using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
4. 4 Grease and flour 6 loaf pans.
5. 5 Punch down dough; divide into 6 portions. Shape into balls; place each in a prepared pan. Cover pans and let rise for 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

By Lindsey Elizabeth

Ingredients

• ✓ milk
• bacon
• egg
• butter
• salt
• black pepper
• green onion
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a 10-inch oven-proof skillet, lightly grease a 7x11-inch baking dish.
2. 2 Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
3. 3 Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

By Mildred Marie Martin

Ingredients

• ✓ milk
• olive oil
• butter
• asparagus
• egg
• parmesan cheese
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
2. 2 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
3. 3 Invert frittata onto a plate and garnish with parsley.

By Marianne

Ingredients

• ✓ milk
• egg
• butter
• potato
• ham
• onion
• garlic
• water
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Beat eggs and milk in a bowl; set aside.
3. 3 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
4. 4 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
5. 5 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

By CHERIEO1

Ingredients

• ✓ milk
• olive oil
• broccoli floret
• red bell pepper
• sweet onion
• olive
• egg
• egg white
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ milk
• egg
• salt
• black pepper
• olive oil
• onion
• garlic
• baby bella mushroom
• spinach
• cherry tomato
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Beat eggs, milk, and a pinch of salt together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3. 3 Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

By MIDWESTCINCY

Ingredients

• ✓ milk
• ✓ milk
• all-purpose flour
• baking powder
• salt
• sugar
• margarine
• egg
• vanilla extract
• cornstarch
• white sugar
• egg yolk
• butter
• margarine
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Ingredients

• ✓ milk
• butternut squash
• olive oil
• butter
• onion
• apple
• garlic
• chicken broth
• parmesan cheese
• asiago cheese
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

Ingredients

• ✓ milk
• butter
• egg
• herb seasoning
• salt
• black pepper
• chipotle hot pepper sauce
• buffalo mozzarella
• bacon
• pizza dough
• garlic powder
• olive oil
• mozzarella cheese

Instructions

1. 1 Preheat a convection oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish with butter.
2. 2 Break eggs into a bowl. Add milk, 1 pinch Italian herb seasoning, salt, black pepper, and chipotle hot pepper sauce and mix with a whisk. Pour into the prepared baking dish.
3. 3 Tear mozzarella cheese into pieces and place on top of egg mixture in an even layer. Place bacon slices on top of cheese in an even layer.
4. 4 Roll pizza dough out halfway. Stretch dough over sides of baking dish firmly, allowing about 1/4-inch extra on each side. Use kitchen scissors to trim away any extra dough.
5. 5 Pour olive oil in a small bowl and add remaining Italian seasoning and garlic powder. Pour mixture over dough. Top dough with shredded mozzarella cheese.
6. 6 Bake in the preheated oven until dough is golden and cheese is nicely crisped, 15 to 20 minutes.

By Christer Bjrn-Husa

Ingredients

• ✓ milk
• ✓ milk
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• butter
• egg
• candied fruit
• almond
• anise seed
• shortening
• confectioners' sugar
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ milk
• salami
• artichoke heart
• cherry tomato
• mushroom
• egg
• green onion
• garlic
• basil
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ milk
• pearl sugar
• water
• egg
• panettone form
• butter
• salt
• instant yeast
• white sugar
• bread flour
• egg
• saffron
• candied lemon peel
• candied orange peel
• cointreau
• raisin
• water
• instant yeast
• all-purpose flour

Instructions

1. 1 Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
2. 2 Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
3. 3 Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
4. 4 Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
5. 5 Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
6. 6 Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
7. 7 Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
8. 8 Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Brush loaves with egg wash again and sprinkle pearl sugar on top.
11. 11 Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
12. 12 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

By FrancesC

Ingredients

• ✓ milk
• espresso coffee

Instructions

1. 1 Gather the ingredients.
2. 2 Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam.
3. 3 Brew espresso and pour into four cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

By Mary G Cadwell

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Ingredients

• ✓ milk
• bread
• white sugar

Instructions

1. 1 Pour milk into a saucepan and bring to a boil over medium-high heat, stirring constantly. Once milk boils, remove from heat.
2. 2 Toast bread and place each slice in its own bowl, large enough so the bread can lay flat. Sprinkle toast with sugar and pour warm milk over the bread. Serve.

By Snoopy498

Ingredients

• ✓ milk
• yogurt
• vanilla extract

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa

Ingredients

• ✓ milk
• strawberry
• avocado

Instructions

1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Ingredients

• ✓ milk
• nonfat dry milk powder
• kefir

Instructions

1. 1 Preheat a yogurt maker or slow cooker on Low according to manufacturer's instructions.
2. 2 Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
3. 3 Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
4. 4 Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.

By Amber D Marcu

Ingredients

• ✓ milk
• banana
• granulated sugar substitute

Instructions

1. 1 Blend milk, bananas, and sugar substitute in a blender or food processor until smooth.

By M131984

Ingredients

• ✓ milk
• vanilla syrup
• espresso

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 to 165 degrees F (65 to 70 degrees C) using the steaming wand of an espresso machine.
2. 2 Pour espresso over vanilla syrup in a large coffee mug. Pour steamed milk over espresso, using a spoon to hold back the foam. Spoon foam over top.

By Mackenzie

Ingredients

• ✓ milk
• avocado
• sugar

Instructions

1. 1 Combine milk, avocado, and sugar in a blender; blend until smooth.

By LA Lady

Ingredients

• ✓ milk
• chia seed
• vanilla extract
• sugar

Instructions

1. 1 Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.

By Fiona Taylor

Ingredients

• ✓ milk
• brown sugar
• white bread
• maple syrup

Instructions

1. 1 Stir together milk and sugar in a saucepan until well combined. Bring to a boil over medium-high heat, being careful that the milk doesn't burn.
2. 2 Remove from heat and allow to cool slightly. Soak bread in the sweetened milk.
3. 3 Heat a non-stick skillet over medium heat and quickly brown the soaked bread on both sides. Serve hot with maple syrup.

By kmichael500

Ingredients

• ✓ milk
• banana
• pineapple ring
• honey

Instructions

1. 1 In a blender combine milk, frozen bananas, pineapple and honey. Blend until smooth.

By Cindy

Ingredients

• ✓ milk
• chocolate syrup
• espresso
• whipped cream

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

By Mackenzie

Ingredients

• ✓ milk
• white chocolate syrup
• espresso
• whipped cream

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

By Mackenzie

Ingredients

• ✓ milk
• egg
• sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Blend milk, egg, sugar, cinnamon, and vanilla extract in a blender until smooth.

By Alex

Ingredients

• ✓ milk
• egg
• salt
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
2. 2 Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

By KANGAROOgirl