Type what you have

Ingredients

• ✓ milk
• egg
• white sugar
• cinnamon
• vanilla extract
• challah bread
• butter

Instructions

1. 1 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
2. 2 Working in batches, soak challah slices in egg mixture for 3 minutes per side.
3. 3 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.

By Joy

Ingredients

• ✓ milk
• matzo sheet
• egg
• cinnamon
• white sugar
• vanilla extract
• butter

Instructions

1. 1 Pass matzo sheets one at a time under cool running water briefly, then crumble into a large bowl. Stir in milk, eggs, cinnamon, sugar, and vanilla to form an evenly moist batter. Add more milk if batter is too dry.
2. 2 Heat butter in a large skillet over medium heat. Scoop a generous spoonful of batter into hot butter and flatten with the back of a spatula. Cook until golden brown, 3 to 5 minutes per side. Repeat with remaining batter.

By JanAtch

Ingredients

• ✓ milk
• yeast
• sugar
• water
• flour
• salt
• vegetable oil
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ milk
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• shrimp
• egg
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ milk
• cooking spray
• matzo sheet
• egg
• white sugar
• sour cream
• vanilla extract
• cinnamon
• kosher salt
• nutmeg
• golden raisin
• apricot
• apple

Instructions

1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Ingredients

• ✓ milk
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

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
• 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
• 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

Ingredients

• ✓ milk
• banana
• pistachio
• honey

Instructions

1. 1 Combine milk, bananas, pistachios, and honey in a blender; blend until smooth and frothy, about 2 minutes.

By Autumn Leaves

Ingredients

• ✓ milk
• egg
• cinnamon
• bread

Instructions

1. 1 Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

By Sevanna

Ingredients

• ✓ milk
• egg
• ham
• cheddar cheese

Instructions

1. 1 Preheat a skillet over medium heat. Combine eggs and milk in a large bowl; beat well.
2. 2 Add ham to preheated skillet and warm until juicy. Add eggs and stir regularly until they start to set. While eggs are still soft, add cheese. Cook until eggs are firm and cheese is melted. Season with salt and pepper to taste and serve.

By Jon Williams

Ingredients

• ✓ milk
• egg
• onion
• black pepper
• salt
• butter

Instructions

1. 1 Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
2. 2 Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

By Whitney

Ingredients

• ✓ milk
• egg
• black pepper

Instructions

1. 1 Crack egg into a microwave-safe mug; beat with a fork.
2. 2 Add milk; beat until light yellow.
3. 3 Microwave on high until cooked through and fluffy, about 90 seconds. Season with pepper and serve.

By Delicious

Ingredients

• ✓ milk
• strawberry
• yogurt
• chocolate malt drink mix
• vanilla extract

Instructions

1. 1 Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla extract together in a blender until smooth.

By CANDYLAND7