Type what you have

Ingredients

• ✓ milk
• white sugar
• egg
• egg yolk
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
3. 3 In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
4. 4 Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
5. 5 Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

By Bobby Kleinveld

Ingredients

• ✓ milk
• all-purpose flour
• egg white
• white sugar
• salt
• cinnamon

Instructions

1. 1 Mix 1 cup milk, flour, and egg whites in a large bowl.
2. 2 Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
3. 3 Serve in a large dish or in individual cups with cinnamon sprinkled on top.

By Lil-mama-cassandra

Ingredients

• ✓ milk
• water
• rice
• sugar
• sweetened condensed milk

Instructions

1. 1 Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ milk
• white sugar
• cornstarch
• egg
• nutmeg
• salt
• sugar
• nutmeg

Instructions

1. 1 Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
2. 2 Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
3. 3 Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
4. 4 Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
5. 5 Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.

By Michelle

Ingredients

• ✓ milk
• mixed bean
• brown sugar
• egg
• instant coffee granules
• cocoa powder
• cornstarch
• chili powder
• garam masala
• butter
• vanilla extract

Instructions

1. 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
2. 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

By Lanilu

Ingredients

• ✓ milk
• sugar
• sweetened condensed milk
• egg
• egg yolk
• orange juice
• orange peel
• vanilla extract
• cornstarch
• heavy cream

Instructions

1. 1 Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position.
3. 3 Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange zest, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
4. 4 Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
5. 5 Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours.
6. 6 To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.

By Amy Shurts

Ingredients

• ✓ milk
• sweet white corn
• butter
• egg
• sweetened condensed milk
• all-purpose flour
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Ingredients

• ✓ milk
• yellow cake mix
• water
• egg
• vegetable oil
• pineapple
• cream of coconut
• heavy cream
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.
4. 4 Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
5. 5 Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.

By Isabel

Ingredients

• ✓ milk
• brown sugar
• shortening
• egg
• vanilla extract
• molasses
• baking soda
• cinnamon
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
3. 3 Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig-shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the tops of the cookies with beaten egg.
4. 4 Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.

By Mayson

Ingredients

• ✓ milk
• ✓ milk
• sugar
• egg yolk
• masa harina
• vanilla extract
• corn husk
• almond
• butter
• butter
• sugar
• masa harina
• baking powder
• rice flour

Instructions

1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ milk
• cooking spray
• sugar
• cinnamon
• flour tortilla
• butter
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

• ✓ milk
• cooking spray
• egg
• sugar
• vanilla extract
• self-rising flour
• sweetened condensed milk
• evaporated milk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.
2. 2 Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.
4. 4 Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.
5. 5 Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.
6. 6 Spread meringue frosting over cake.

By Blanca

Ingredients

• ✓ milk
• egg
• sugar
• all-purpose flour
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• whipped cream
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Ingredients

• ✓ milk
• cooking spray
• flour
• sugar
• egg
• all-purpose flour
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• maraschino cherry

Instructions

1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Ingredients

• ✓ milk
• egg
• white sugar
• all-purpose flour
• butter
• vanilla extract
• baking powder
• sweetened condensed milk
• evaporated milk
• half and half
• cream cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
4. 4 Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
5. 5 Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.

By rmosher10

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
3. 3 Sift flour and baking powder together; set aside.
4. 4 Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
7. 7 Mix whole milk, condensed milk, and evaporated milk together in a bowl.
8. 8 Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
9. 9 Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
10. 10 When milk mixture has soaked in, spread cream on top of the cake.
11. 11 Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!

By Stephanie

Ingredients

• ✓ milk
• white cake mix
• water
• egg white
• oil
• cinnamon
• vanilla extract
• lemon extract
• sugar
• butter
• confectioners' sugar
• honey
• cinnamon
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Ingredients

• ✓ milk
• cajeta
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• butter
• sugar
• egg
• coffee
• evaporated milk
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem

Ingredients

• ✓ milk
• cooking spray
• flour
• white cake mix
• all-purpose flour
• egg
• sugar
• canola oil
• vanilla extract
• baking powder
• evaporated milk
• sweetened condensed milk
• heavy cream
• coconut extract
• heavy cream
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

Ingredients

• ✓ milk
• ✓ milk
• vanilla extract
• cocoa powder
• confectioners sugar
• butter
• cinnamon
• baking soda
• salt
• instant coffee granules
• baking powder
• cocoa powder
• all-purpose flour
• vanilla extract
• egg
• butter
• brown sugar
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst

Ingredients

• ✓ milk
• vanilla extract
• white sugar
• heavy cream
• evaporated milk
• sweetened condensed milk
• white sugar
• cream of tartar
• almond extract
• whole milk
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
3. 3 Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
4. 4 Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
5. 5 Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
6. 6 Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

By Garnet B

Ingredients

• ✓ milk
• banana pudding mix
• peanut butter

Instructions

1. 1 Pour milk into a large bowl; whisk pudding mix into milk until dissolved, about 2 minutes. Set aside until nearly set, 4 to 5 minutes. Mash peanut butter into pudding, stirring to evenly distribute.
2. 2 Spoon mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Freeze 5 hours to overnight.

By John

Ingredients

• ✓ milk
• white sugar
• semolina

Instructions

1. 1 Combine milk and sugar in a saucepan over medium heat; bring to a boil then immediately remove from heat. (Milk tends to boil over as soon as it boils, so stay with it!)
2. 2 Stir in semolina. Return to medium heat; bring to a boil, stirring until thickened but still pourable. Pour into serving bowls; top with your favorite hot cereal toppings.

By Catie

Ingredients

• ✓ milk
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Whisk together milk and pudding mix in a large bowl for 2 minutes. Fold in whipped topping until blended. Chill in the refrigerator before serving.

By Luna

Ingredients

• ✓ milk
• white sugar
• coconut
• vanilla extract

Instructions

1. 1 In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
2. 2 Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

By Sara

Ingredients

• ✓ milk
• white sugar
• heavy cream

Instructions

1. 1 Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
2. 2 Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.
3. 3 After your machine is finished churning, the ice cream is ready to eat. It will have a soft consistency.

By Zero

Ingredients

• ✓ milk
• white sugar
• vanilla extract

Instructions

1. 1 Combine milk, sugar, and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.

By Margie Kirkman

Ingredients

• ✓ milk
• coffee creamer
• white sugar
• snow

Instructions

1. 1 Whisk the milk, powdered creamer, and sugar together in a saucepan, and place over medium heat. Bring to a boil, whisking constantly, and cook until thickened, 10 to 12 minutes. Set the mixture aside, and cool thoroughly (mixture will thicken as it cools).
2. 2 Place half the snow into a large mixing bowl, and pour the milk mixture over the snow. Gently stir the snow with the milk mixture until thoroughly combined. Continue to spoon in more snow, about 1 cup at a time, until the snow ice cream has the consistency of soft-serve ice cream. Serve immediately.

By Lyn Olgin

Ingredients

• ✓ milk
• ✓ milk
• marshmallow
• chocolate candy
• heavy cream
• graham cracker
• white sugar
• butter

Instructions

1. 1 Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
2. 2 Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
3. 3 Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

By dar68

Ingredients

• ✓ milk
• milk chocolate
• cherry

Instructions

1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young