Milk & Cream
3644 recipes found
Croissant Bread Pudding
This bread pudding is a cozy dessert that makes smart use of store-bought croissants. Opting for croissants instead of French bread lends an extra buttery and rich base for this dessert. Though bread pudding is traditionally made with leftover, stale bread, which absorbs more liquid than fresh, feel free to use fresh croissants – the soak time should compensate for the fact that they have a little more moisture. The optional rum sauce adds a caramel-like finish to the dessert but a scoop of ice cream would also pair well.
Sticky Toffee Loaf Cake
This soft and tender loaf is an ode to sticky toffee pudding, the decadent classic British dessert. Brown sugar date cake is swirled with toffee sauce before baking, and it buckles and absorbs the sauce as it cooks in the oven. A sprinkle of flaky salt pleasantly offsets all that sweetness, as does the toffee-yogurt topping (a simple combination of extra toffee sauce and Greek yogurt), which is served alongside for dolloping onto each slice, making this cake as well-suited for a brunch spread as it is for dessert.
Cheddar-Smothered Sweet Potatoes
Even before getting cozy under a Cheddar blanket, these sweet potatoes are packed with flavor. They're tossed with butter, coated in spices, then placed in the oven without preheating. This allows them to warm up slowly, maximizing their sweetness and creamy texture. The tender sweet potato halves are then smothered in a thick, garlicky Cheddar sauce before broiling until bubbly and barely blackened. Serve as a side on your holiday table or as a main with a simple salad alongside.
Pumpkin Biscuits With Honey Butter
These moist, buttery, pumpkin-y biscuits are the perfect use for that last bit of pumpkin purée in the can. They boast crunchy tops, soft centers and a flavor that lands somewhere between sweet and savory. They come together in no time at all, with just a bowl and a spoon, and their cheery orange hue makes them a perfect addition to any holiday table. The biscuits are best warm from the oven but can be reheated in a low oven or toaster oven just before serving. Don’t forget the sweet and salty honey butter on the side, which makes these biscuits extra special.
Sour Cream and Onion Mashed Potatoes
Double the potatoes, double the fun: Creamy Yukon Gold potatoes are studded with tender bites of skin-on red bliss potatoes in this texture lovers’ mash. The tanginess of sour cream coupled with the grassy bite of scallions keeps things light and fresh, making this an ideal side for richer dishes, like fried chicken and steak (and also welcome at any sweltering summer dinner).
Gingerbread Layer Cake With Mascarpone Cream
This moist gently spiced cake would be delicious on its own but slathered with an extra-creamy mascarpone frosting it becomes divine, each cutting the richness of the other in just the right way. A classic cream cheese frosting would also be good, adding a slight tang to the overall cake. Be sure to use regular, unsulphured molasses. Blackstrap molasses is too strong for most baking and its use will result in a dense, unpleasant cake. For easy cleanup, measure the vegetable oil before the molasses and honey — the residual oil should help the sticky ingredients slide out with ease.
Salted Butterflake Rolls
Level up your dinner roll game with these retro, buttery pull-apart rolls. The key to butterflake rolls are their unique shape, so feel free to make this using your favorite enriched bread dough recipe. The dough is rolled out, slathered with salted butter then cut into strips that are stacked before cutting again. You’re left with a little deck of dough slabs all enrobed in butter. They fan open when baked so the fluffy layers are easily pulled apart, ready for sopping up gravy or even more butter. Customize the rolls by stirring grated garlic, finely chopped herbs or spices into the salted butter.
Butter Swim Biscuits
These tender, buttery, crisp buttermilk biscuits satisfy all urgent cravings. You can happily set aside any hesitancy about preparing biscuits because these tangy, fluffy ones come together quickly — no cutting cold butter into flour or rolling out dough. The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges. Butter swim biscuits are best served warm and fresh out of the oven but will keep covered at room temperature for up to one day (see Tip).
Harissa-Maple Mushrooms
This quick and easy dish transforms humble mushrooms into a flavorful centerpiece. As they roast, the mushrooms develop a rich, concentrated flavor, with the delightful contrast of tender interiors and crispy edges. The heat of the harissa and sweetness of the maple syrup perfectly complement the mushrooms, while the yogurt offers a cooling counterpoint. Serve as a starter with flatbread or as a flavorful accompaniment to beef skewers, or roast chicken or turkey.
Butterscotch Banana Cream Pie
This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Laminated Pie Dough
Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it, thaw it, wrapped, overnight in the refrigerator. (Watch me make my Thanksgiving pies on YouTube.)
Coffee and Maple Chess Pie
This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or vanilla if you please, enhances a custardy chess pie base that’s then topped with a slightly sweetened espresso-infused whipped cream. Candied orange, while optional, makes for an especially festive, sparkly finish. You can make the chess pie up to a day ahead of time and store it tightly wrapped at room temperature if it’s not topped with the whipped cream. (Watch me make my Thanksgiving pies on YouTube.)
Coconut Caramel Tart
Eating this tart is like biting into a grown-up Girl Scout cookie. A crisp chocolate shortbread shell is filled with a creamy, slightly nutty frangipane, and topped with coconut caramel, drizzled chocolate and flaky sea salt. This recipe is formatted for a 9-inch pie plate but can easily be amended to fit a 10-inch tart pan with a removable bottom without any difference in bake times. While making your own caramel may seem like a daunting task, the “wet” method of dissolving sugar in a little water before caramelizing it is approachable and foolproof. Take care to keep an eye on its color to ensure it doesn’t burn and end up bitter. Add the cream when the caramel is amber and you’ll be in for a real treat. (Watch me make my Thanksgiving pies on YouTube.)
Cranberry Orange Muffins
Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.
Pickle Biscuits
These flaky, fluffy biscuits have a surprise ingredient: pickles. Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender. Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book. Eat these warm from the oven alongside hearty stews, slow-cooked meats and barbecue, or open them up and top with thinly sliced ham and a dollop of mustard.
Cranberries and Cream
Inspired by British fool, swirl the last spoonful of Thanksgiving cranberry sauce into whipped heavy cream and Greek yogurt for a creamy, cooling relief after the big meal. For a little crunch, dunk into it with gingersnaps, or use the cranberries and cream in place of plain whipped cream atop slices of pumpkin, apple or pecan pie for a tart contrast to the sweet pie. Because yogurt adds structure to the whipped cream, the mixture can be made ahead, covered and refrigerated for up to 4 hours, and if you want to make this another night and don’t have cranberry sauce, substitute cherry or raspberry preserves.
Easy Dinner Rolls
Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.
Sweet Potato Pound Cake
Glazed with a kind of pecan-studded sauce, this sweet potato pound cake is the perfect marriage of two Southern staples. The cake is tender, buttery, warmly spiced and loaded with fall flavor from canned sweet potatoes, but you could also put your Thanksgiving leftovers to use here and use mashed candied yams or sweet potatoes. They’ll lend every bite richness and gentle sweetness.
Cheesy Baked Cauliflower
A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary — or other herbs, or citrus peels, or fresh or dried chiles — creates a side dish that might actually overshadow the main. Once your cauliflower is bathed in the scented cream and sprinkled with cheese, make sure your baking dish is tightly covered with foil for the first part of the baking process, so the cauliflower steams and softens. After that, uncover and let the cauliflower continue to bake until the cheese has melted and crisped up. You can swap out the cauliflower for sliced potatoes, fennel or other vegetables, which would be equally impressive.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Caramelized Onion, Cranberry and Rosemary Tahchin
Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.
Milk Buns with Salted Maple Butter
Light, fluffy, feathery milk buns with a salted maple butter glaze and flakey sea salt. The perfect addition to any dinner party or holiday feast!
Roasted Red Pepper and Feta Cornbread
While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.