This cremini mushroom “lasagna” with spinach noodles, parmesan, and white sauce – and maybe with sausage – is a riff off of a recipe from Stefan’s Gourmet Blog. It’s delicious fresh, yet reheats beautifully.
milk
Polish Easter Sweet Bread
Polish Easter Sweet Bread is like babka, but not quite. It comes from a similar sugary, yeasty, eggy, milky dough, but it’s not as sweet. It’s buttery, studded with golden raisins, and has a crumb topping. Polish Easter Sweet Bread is really a thing unto itself.
Pierogi Dough
This is the final post in a six-part pierogi series. This post contains several pierogi dough recipes: a plain version, one that uses sour cream (miLam’s favorite), another that uses milk, and one that’s enriched with egg yolks. For fillings and instructions, see previous posts.
Orange-Nutmeg Rolls
Nutmeg, orange peel, milk, and eggs flavor this sweet dough that rises overnight in the refrigerator and bakes up the next morning into glorious breakfast rolls.
Cheese Strata from Leftover Bread
Cheese Strata with Asparagus is an easy-cheesy breakfast or dinner recipe that’s great for using up extra bread, milk, and/or eggs you might have on-hand. It keeps, freezes, and reheats well.
Pineapple Rice Pudding
Is Big Vanilla vying for your pocket book? What every cook needs to know about protecting yourself from spice-gouging.