whole milk

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

cornstarch

salt

For the Cake: 3 eggs

sugar

almond extract

vanilla extract

baking powder

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

Learn how to make an ice cream fit for holidays—or any day.

Brown Butter and Pecan Ice Cream

(2 sticks) butter

milk

sea salt

vanilla bean paste

heavy cream

toasted,

Add Brown Butter to Your Ice Cream

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

plain flour

eggs

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls.

Easy Homemade Dinner Rolls

(1/4-oz.) packet active dry yeast

water

Tablespoons sugar

all-purpose flour,

Tablespoons unsalted butter, melted,

Large-flake sea salt (optional)

In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar. Let the mixture stand for 5 minutes.

Add 1 cup of the flour, as well as the salt, whole milk and melted butter and beat for 2 minutes.

Add an additional 1 cup of flour and beat on high speed for 2 minutes until the dough begins to form a ball. (If the dough is still very sticky, add an additional 1/4 cup flour as needed.)

Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes then place the dough in a greased bowl and cover the bowl with a towel. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size.&nbsp;

Grease an 8-inch round pan with cooking spray or butter.

Divide the dough into 12 pieces then roll each piece into a ball and arrange the balls in the prepared pan. Cover the pan with a towel then return it to a dark, warm place for 30 minutes.&nbsp;

Preheat the oven to 375°F. Uncover the rolls then bake them for 20 to 25 minutes until they are golden brown and cooked through.

Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm.&nbsp;

If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. When ready to serve, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed.

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It&#039;s *almost* too beautiful to eat (but let&#039;s get real here).

Coconut-Lemon Crepe Cake

For the Crepes:

coconut extract

eggs,

unsalted butter, melted,

For the Filling:

coconut cream

mascarpone

confectioners' sugar

lemon juice

For the Garnish:

Confectioners' sugar

Toasted coconut flakes

Lemon zest

Impress Everyone You Know with This Coconut-Lemon Crepe Cake

Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.

Classic French Toast

cream

vanilla extract (optional)

Unsalted butter,

white bread,

Cinnamon sugar sugar

Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.

In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.

When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.

Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom. 

Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you'd like.

This custardy French toast leans heavily on cream and whole milk, with a generous dusting of cinnamon sugar.

French Toast

In lunch box currency, Dunkaroos were the gold doubloons. Now that they&#039;re (sadly) discontinued, make your own version of the childhood snack.

Homemade Dunkaroos

For the Cookies:

flour

baking soda

butter

brown sugar

vanilla

For the Frosting:

unsalted butter

confectioners’ sugar

½ cup rainbow sprinkles

Easy Homemade Dunkaroos

Caprese Quiche is a total showstopper and much easier than you would imagine.If there are two things growing like weeds in our garden this summer, it’s cherry tomatoes an...

Caprese Quiche

mozzarella cheese

basil,

cherry tomatoes

unbaked pie crust (recipe linked below)

2. Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill. 3. Line the crust with parchment paper and pie weights or dried beans and bake for 15 minutes. 4. In a bowl, whisk together the eggs, milk and mozzarella cheese. Gently fold in the basil and cherry tomatoes. 5. Pour the filling into the partially baked pie crust and bake an additional for 35 minutes or until golden and cooked through (the center shouldnât jiggle).6. Allow to cool 15 minutes before serving.

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn’t simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito — the carrot, celery and onion mix that is the traditional base of the the sauce — become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Vegetarian Bolognese

Kosher salt and black pepper

olive oil

yellow onion, roughly chopped into 1/4-inch pieces

carrots,

tomato paste

soy sauce

garlic cloves,

bay leaf or thyme sprig

rigatoni

Parmesan,

Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.

Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).

Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.

Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

The Argentine chef Tomás Kalika serves this delicious whole roasted cauliflower family-style at Mishiguene, his Buenos Aires restaurant  Mr. Kalika adapted the idea from the chef Eyal Shani, whom he worked for in Israel, and who helped propel the whole roasted cauliflower to international fame. Poaching the cauliflower in advance ensures that it is tender and moist all the way through. You could easily substitute water for milk, particularly if the idea of discarding the milk bothers you. But Mr. Kalika says milk helps flavor the vegetable and encourage browning. (And the cauliflower-infused milk can be reused to make a béchamel sauce, for instance.)

Roasted Cauliflower With Ras el Hanout

washed,

salt, more for seasoning

ras el hanout (see note)

Salt,

Place the cauliflower in a large pot and add the salt and milk (or water) until it’s covered. Top up with water if necessary to completely cover the cauliflower. Bring to a boil, then turn down the heat to simmer gently until the cauliflower is very tender, about 45 minutes. When the pot is cool, transfer it to the refrigerator overnight.

The next day, heat oven to 450 degrees. Drain the cauliflower well and dry the surface with paper towels. (If you used milk, discard or save for use in another recipe.) Place it on a large sheet of parchment paper on a sheet pan and drizzle the clarified butter all over the cauliflower, using your hands to make sure the surface is covered. Sprinkle the ras el hanout evenly over the surface and season generously with salt.

Wrap the parchment paper around the base of the cauliflower, leaving only the white part exposed. Roast in the paper for 30 to 40 minutes, or until the surface is a deep golden brown. Serve hot.

A slice of this Nerds Candy Cake is like happiness on a plate. It will bring fun and lots of fruit flavor to your next birthday party or holiday. A crunchy candy exterior holds a rainbow of tropical-tasting cake layers inside.Use purchased cake flour which contains 7% protein for this recipe. Homemade cake flour made with cornstarch just doesn’t work as well. Cornstarch cannot cut the protein in all-purpose flour like a flour mill can, so for best results use a brand such as Swan’s Down or King Arthur Cake Flour.

Nerds Candy Cake

cake flour

egg whites (at room temperature)

whole milk (at room temperature)

unsalted butter (softened)

Tropical Punch flavoring oil (by LorAnn)

Pink neon gel food color

Orange neon gel food color

Yellow neon gel food color

Leaf green gel food color

Regal purple gel food color

Flour-based baking spray (for the pans)

unsalted butter (at room temperature)

confectioners’ sugar (2 lb. bag)

Milk

orange extract

corn syrup (or decorator’s glucose)

Nerds candies

semisweet chocolate chips (melted)

white ready-made fondant (kneaded)

Vodka or clear extract

Preheat oven to 350 degrees.  Coat the cake pans with flour based baking spray.

Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a separate bowl; set aside.

Beat the butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy.  Scrape down the bowl as needed.  Beat in tropical punch flavoring oil.

Add flour mixture alternately with the egg white/milk mixture.  Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.

Divide batter between five bowls, about 1 2/3 level cups per bowl. Tint each bowl with the food color so that you have a bowl of bright pink, orange, yellow, green, and purple. Add food color a little at a time until a brilliant color is achieved. Pour the batters into the prepared pans.

Bake the cakes at 350 for 25-30 minutes. Let cool slightly in pan, then turn out and cool completely on a wire rack. Level the tops of the cakes using a serrated knife or cake leveler.

Cake layers

Combine the butter and sugar in the bowl of an electric mixer fitted with the whip attachment. Beat on low speed until just combined. Add a little milk or cream and increase mixer speed. Add milk or cream a tablespoon at a time until it comes to spreading consistency. Beat in orange extract. Whip on high speed until the buttercream is white and fluffy.

Remove 1 1/4 cups of the buttercream to a piping bat fitted with a large closed star tip. Set aside for later use.

Place the purple cake layer on a cake board and top it with 1/3 cup of the buttercream. Continue to stack the cake layers and frosting in this order, purple, green, yellow, orange, pink. Frost the entire cake evenly with the buttercream. Use a bench scraper or cake smoother to achieve an even coat. Refrigerate the cake until the buttercream is firm, about 1 hour.

Orange buttercream

Place the corn syrup and water in a small kitchen-dedicated spray bottle; shake the bottle well to incorporate. Lightly mist the cake’s sides with the mixture and refrigerate 10 minutes.

Pour the Nerds candy onto a large baking sheet. Remove the cake from the refrigerator and roll the cake’s sides in the candy. Place one hand on the bottom cake board and the other on the top of the frosted cake and quickly roll, picking up the cake this way to re-roll. Shake the pan to redistribute the candy across the pan and roll again. Allow the weight of the cake to naturally pick up the candy. The cake should be mostly covered with the candy when you turn it upright. If you see bare spots, pat Nerds candy onto the areas with your hands.

Use the reserved bag of frosting to pipe tall swirls of buttercream on top of the entire cake; immediately sprinkle with more candy (about 2 tablespoons).

Decorate

Using an art brush, coat one of the half sphere cavities with the melted chocolate; freeze for 5 minutes. Re-coat the cavity with more chocolate to make it sturdy; freeze again until solid. Turn the half sphere out onto a work surface. Heat a metal cocktail pick on with a chef’s torch (or on the stove eye) for a few seconds, then use it to melt a hole in the top center of the chocolate dome. Lightly mist the dome with the corn syrup spray; let set 1 minute.

Roll out the kneaded fondant to 1/4-inch thickness and drape over the dome. Smooth evenly to fit around the semicircle, then use a small knife to cut round the bottom edge. Use a toothpick to poke a hole in the top center of the dome where the chocolate was pierced.

Place a little of each pink, orange, and yellow gel food colors in small condiment cups. Add drops of vodka to thin. Using a paint brush, paint 1/3 of the beanie with the pink gel food color (see images for design). Pat with the textured paper towel. Repeat the process using the orange and yellow food colors. Let stand until dry, about 25 minutes.

Meanwhile, cut a small 3-inch propeller using scissors from a piece of green craft paper. Punch a hole in the center using a metal cocktail pick or an X-Acto knife.

Press the bamboo skewer slightly off center in the top of the cake with the blunt side exposed. Gently balance the beanie on top of the skewer. Place a beaded toothpick in the top center hole of the beanie, so that the bead sits on top of the hat. Thread the propeller on top and give it a test spin. If the hole isn’t big enough for it to spin, widen it slightly.

Store cake in the refrigerator for longevity. Bring it to room temperature before serving.

Edible propeller beanie

Vegetable Frittata

Prairie Farms whole milk

tbsp Prairie Farms Salted Butter

broccoli

cherry tomatoes (chopped in half)

oz Prairie Farms Sour Cream

spinach

cheddar cheese (grated)

Salt and pepper

Cup Red Peppers (Chopped)

Beat eggs and milk in a large mixing bowl until combined. Stir in Prairie Farms Sour Cream and cheddar cheese and salt and pepper.

Melt 2 tbsp butter in a cast iron skillet. Heat oven to 350 degrees F.

Heat broccoli, spinach and peppers in the skillet until just soft. Remove from heat and pour egg mixture over vegetables in the cast iron skillet. Top with cherry tomatoes.

Bake for 15-20 minutes until egg is solid in the middle.

Remove from oven and let cool. Slice frittata and serve.

A fluffy, yet richly indulgent chocolate soufflé for adessert party… Indeed you will receive huge appreciation from all.

Chocolate Soufflé

Non-Stick Cooking Spray

granulated sugar (plus 2 tbsp (divided))

chocolate (chopped)

Preheat your oven to 375 °F.

Grease 6 soufflé cups with butter and then sprinkle with 2tablespoons of granulated sugar.

In a large microwave-safe bowl, add chocolate and milk andmicrowave for about 2-3 minutes or until melted completely, stirring afterevery 30 seconds.

Remove frommicrowave and stir until smooth.

Top 22 whole milk recipes from across the web

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The most viewed whole milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

G&#xE2;teau Basque Cake Recipe

Brown Butter and Pecan Ice Cream

Classic Crêpes

Easy Homemade Dinner Rolls

Coconut-Lemon Crepe Cake

Classic French Toast

Homemade Dunkaroos

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The most viewed whole milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Gâteau Basque Cake Recipe