Milk & Cream
3644 recipes found
Homemade Cheez-Its
This cheez-its recipe makes tasty little cheese crackers that are extra-delicious when made from scratch. Try using cheddar and added cayenne for some kick.
Persian Cucumber Dill Yogurt Dip (Maast o Khiaar)
Whether you call it tzatziki, cacik, mast o khiar, or cucumber yogurt dip, it's just a plain yummy recipe for a Persian side, dip, spread, or healthy snack!
Chocolate Covered Figs filled with Ganache
While living in Spain I discovered a tiny shop called Casa Gispert. They sold, among other things, the most incredible dried fruits and nuts as well as artisanal chocolates. As it was Christmas when I made this discovery, the owner suggested I try the chocolate covered figs. To my surprise, they were not only dipped in chocolate but were also filled with a rich chocolate ganache. I bought 4 and ate them on the way home. When I went back to buy some as gifts they had sold out. In an effort to spread this wonderful holiday delight, I have come up with my own version using flavored chocolate in the ganache. I like dark chocolate with sea salt, milk chocolate with cinnamon and bacon, and white chocolate with pink pepper, star anise and black cardamom.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.
Pumpkin Spiked Latte
It may be considered "basic," but it sure tastes good! Instead of relying on your favorite barista to steam a nice hot cup, now it's easier than ever to make your favorite Pumpkin Spiked Latte at home! See below for a fantastic recipe from De'Longhi and US Barista Champion, Laila Ghambari of Cherry Street Coffee House in Seattle.
Celeriac, Apple and Tarragon Soup
Celeriac, sweetened by apple, marries perfectly with the anise flavor of tarragon to create a soothing, satisfying cold weather soup.
Homemade Crunch Bars
These are dense and crunchy, packed with puffed rice and thick, not flimsy. Stash them in the freezer as a favor to your future self.
Norwegian Lefse
The lefse is a wonderful Minnesotan family tradition that is warming, filling, and delightful! If you're looking for a taste of home, this recipe has it.
How To Tame Your Leftover French Fries
To tame your leftover french fries, use this recipe: Process the leftover french fries in a food processor until they reach the consistency of small croutons.
Kale with buttery mashed potatoes and leeks (Colcannon)
The secret to the mashed potatoes in this Colcannon With Kale And Leeks recipe is to put the cooked potatoes back on a low heat to dry them out before mashing.
Indonesian Cauliflower curry
Cauliflower curry cooked in coconut milk and mild spices
Cinnamon Cashew Butter
Cashew Butter with Hints of Fresh Ground Cinnamon and Vanilla Extract.
Black Garlic Compound Butter
This black garlic compound butter recipe is an easy way to add a punch of flavor to cooked vegetables, steaks, chops, and fish. It's also good on bread.
Proper Shortbread
This is a classic shortbread dough recipe, made with just four ingredients.
Cornmeal and Manchego “Flatbreads"
This recipe makes a thin and savory, crispy, yet fluffy flatbread. When you serve this cornmeal flatbread, serve it with fresh tomatoes or a bowl of arugula.
Peanut Butter Fig Jam Sandwich with Banana
I love Trader Joe's Fig Butter so much that I continually looking for ways to use it. This Peanut Butter And Fig Jam is one of my favorite breakfast recipes.
Carob coated cherries with walnuts
A Paleo friendly snack or dessert recipe that is quick, simple, and yummy! Cherries with Carob Coating and walnuts. Easy to make with only 4 ingredients!
Vegan Roast Peach Ice Cream
This ice cream came about as part of ongoing experiments with Psyllium husk. Vegan ice creams tend to be icy as the fat content from the milk cream is missing. Often, recipes incorporate starches, such as corn, potato or arrowroot, thicken and correct the texture of thinner nut milks. Psyllium does a similar trick of thickening the fluids and cutting through some of the icy-ness that may result when frozen. This recipes uses coconut milk that has a higher fat content than nut milks. It helps to use only the cream part of the coconut milk, that part that floats onto the top inside the can, and discard the watery bits. This is not a blended ice cream and it tastes as such. You get to taste every flavor with integrity.
Refreshingly Healthy Strawberry Creamsicles
Your summer just got a whole lot better with these al- natural and only three ingredient popsicles!
Milk Halwa
Sweetened condensed milk, lemon, pistachio and cardamom make this a recipe a sweet and simple halwa dessert.
Rum Raisin Ice Cream
Uses Nigella Lawson's basic no churn ice cream recipe, with rum and raisins added for flavor instead of coffee.
Raspberry-Buttermilk Pops
Simple and refreshing pops to beat the summer heat. Recipe inspired by and adapted from People's Pops.
Sweet Corn Panna Cotta with Chilled Pea Veloute
This Pea Veloute recipe is made by the lowliest of vegetables - canned corn and frozen peas. But it's become my favourite summertime soup. Serve with sourdough.
Yogurt & Berry Tart With a Pecan Crust
I often will eat fruits and nuts plus yogurt for breakfast. This is basically a fancified version of that very simple breakfast. And look how pretty it is! Layering the ingredients into a tart not only makes it feel more fancy, it causes the flavors to hit in you in a different way. This tart has beautiful flavors of toasty nuts, tangy yogurt, and red ripe berries (raspberries are my favorite, but you could use all sorts of fruit! You could also top the crust with something else entirely -- I have visions of chocolate ganache on a pecan crust). I was surprised by just how good I thought it was -- it was one of those ideas that actually works out just how you'd hoped in the execution! It's easily healthy enough to eat for breakfast -- it lasts for several days in the fridge and you can just cut yourself a slice in the morning -- but it is nice enough for a light, summery dessert. The pecan crust is adapted slightly from the blog Passports and Pancakes. It might not seem like it will bake up as a functional crust, but it really does!