Milk & Cream
3644 recipes found
Cinnamon Crumb Cake Muffins
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Lemon Shortcakes With Gingered Blueberries
For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They’ll take a few extra minutes to cook, but will be perfectly tender and fresh. They’re wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first.
Cha Yen (Thai Iced Tea)
This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook “Bangkok” by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok — or in Thai restaurants stateside — contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don’t get diluted.
Arugula Piña Colada Smoothie
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
Sausage Gravy
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.
Edna Lewis’s Biscuits
Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in “The Taste of Country Cooking,” she offers two for biscuits; this is the flannel-soft version. Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda. It leaves no chemical or metallic taste.
Almond-Apricot Granola Bars
Many granola bars are assumed to be healthy, but aren’t. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child’s lunch bag or a grown-up’s breakfast plate.
Carrot and Papaya Smoothie With Hazelnuts and Pistachios
The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.
Regina’s Butter Biscuits
People travel long distances to eat Regina Charboneau’s biscuits. She built a blues club in San Francisco, called Biscuits and Blues, on their reputation. And in her hometown, Natchez, Miss., her biscuits are considered the best. She mixes traditional French culinary training with tricks passed on through generations of Southern bakers to create a layered, rich biscuit that has to be frozen to be at its flaky best. The dough will seem rough and the fat too chunky at first, but persevere. Using a tea towel as a base to move and manage the dough until it rolls out smoothly is a brilliant technique that makes the whole process easier and neater.
Joanne Chang’s Maple-Blueberry Scones
These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Ms. Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.
Strawberry Smoothie
This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture.
Skillet Berry and Brown Butter Toast Crumble
This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you’d like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.
Mango Buttermilk Smoothie
This mango-banana-strawberry smoothie is inspired by lassi, the creamy yogurt drinks popular throughout India. It's as easy to make as a smoothie should be. Just toss everything into a blender – the flesh of an entire mango, a handful of strawberries, half of a banana, a cup of buttermilk, a bit of honey and a few ice cubes – then blend to cool and creamy perfection. If you don't have fresh mango, frozen works just as well, and if you don't have buttermilk on hand (who does?), plain old yogurt will do just fine. Add a splash of milk to loosen if it gets too thick.
Seeded Banana Frappe
Whenever your bananas are ripening faster than you can eat them, peel and freeze them to use later in smoothies like this one. You can make a richer drink by adding almond butter or peanut butter to the mix.
Whole-Wheat English Muffins
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins’ increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that’s what those crevices are made for.
Vanilla-Fruit Smoothie
Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.
Spanish French Toast
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use of bread that’s no longer fresh. Though torrijas, like French toast, can be served at breakfast, they can also be a knockout dessert.
Peach Vanilla Smoothie
I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.
Brandied Fruit Scones
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you’ll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they’ll keep for a day or two if stored in an airtight container at room temperature.
Antoni Porowski’s French Omelet With Cheese and Chives
There’s nothing quite like a classic omelet. On Netflix’s “Queer Eye,” Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, “Antoni in the Kitchen,” follows in that vein. It requires few ingredients and a dextrous hand: You’ll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Rhubarb Shake
A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don’t blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.
Breakfast Bars With Oats and Coconut
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)