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This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
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This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
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This quick and easy French toast is prepared without milk to provide different texture to a breakfast classic.
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Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.
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This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting.
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What started as an off-the-cuff idea in the test kitchen became our favorite no-bake creation. The malted milk creates a rich, nutty flavor that's irresistible.
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This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
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Just like grandma used to make, these sweet and soft cookies are baked with milk chocolate chips for the full melt-in-your-mouth effect.
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My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.
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I hadn't thought of making coconut milk from shredded coconut until I read Sarma Melngailis' book Living Raw Food. This recipe is a little messy to make, however...
Ingredients: coconut, water, vanilla
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A delicious microwave egg and cheese sandwich on toast.
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