What to make with butter and milk

Eshabwe is a rich and creamy delicacy that holds a special place in Ugandan cuisine.

Nothing else needed

This recipe for biscuits is adapted from the public domain cookbook A Little Book for A Little Cook.

Also needs: baking powder

Drover's damper is Australian bread, made by stockmen while taking care of or rounding up stock. It is meant to be made outside by a campfire.

Also needs: flour

Hot fudge is a chocolate sauce for putting on ice cream.

Also needs: cocoa powder, vanilla

Simple buttercream (sometimes called American buttercream, mock cream, or butter icing) is a type of icing or frosting used inside cakes, as a coating, and as decoration.

Also needs: vanilla, powdered sugar

Milk toast is a breakfast food consisting of toasted bread dipped in milk.

Also needs: cream, bread

This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.

Also needs: flour, eggs

You can fry or grill sausages quickly, but in this recipe they are cooked slowly (as recommended by Nigel Slater, no less) so as to really bring out the flavour.

Also needs: sausage, potatoes

Also needs: flour, semolina

Also needs: cornmeal, parmesan

Also needs: corn, eggs

Asida bil zibda is a traditional Libyan dessert that is rich, creamy, and sweet. It is made with simple ingredients and has a smooth and velvety texture.

Also needs: semolina, cardamom

Also needs: eggs, vanilla

Also needs: flour, baking powder

Also needs: potatoes, green onions

Also needs: eggs, cornstarch

Also needs: flour, eggs

Dharwad pedha is a unique variety of peda (milk sweet) famous all over India. There are majorly 30 different ways to make pedha/khova sweets from milk, and Dharwad peda is one of its kind.

Also needs: lime, cardamom

Sausage or bacon gravy over biscuits is popular regional breakfast cuisine in the southern United States. This is a vegetarian version of that dish.

Also needs: flour, bacon

Henry Thiele's Pancake is a German pancake recipe developed in the 1930s at Henry Thiele's Restaurant in Portland, Oregon.

Also needs: flour, eggs

Also needs: potatoes, cream

Also needs: flour, peaches

In Australia these pufftaloons are usually made with a yeast-based bread dough, but this recipe uses baking powder instead.

Also needs: flour, baking powder

Queen's Soup, or Zuppa Regina di Riso, is a rice soup. One recipe is as follows.

Also needs: rice, broth or stock

Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences.

Also needs: saffron, flour

Bread

Also needs: yeast, flour

The edible cookie dough recipe is safe to eat without worrying about raw flour and eggs.

Also needs: flour, brown sugar, vanilla

Kaiserschmarrn, which can be translated as "the emperor’s mess", is a traditional Austrian dish, which is renowned far across the Austrian borders.

Also needs: eggs, flour, raisins

This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.

Also needs: flour, ginger, eggs

Weekend pancakes from pantry basics.

Also needs: flour, baking powder, eggs

Béchamel is one of the five "mother sauces" in French cuisine. As a basic white sauce, it can be used as the base of many other sauces.

Also needs: flour, onion, bay leaves

Welsh cakes (Welsh: picau ar y maen) are a popular cake in Wales that are similar to scones and Cornish Heavy cakes.

Also needs: flour, eggs, raisins

Also needs: baking powder, flour, peaches

Fairy cakes are the British equivalent of American cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.

Also needs: vanilla, eggs, flour

Lady Arundel's Manchet is a variety of British scone made with yeast rather than baking powder.

Also needs: flour, eggs, yeast

Also needs: flour, lemon, eggs

Also needs: potatoes, sour cream, cheddar cheese

Also needs: baking powder, flour, peaches

Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.

Also needs: onion, bay leaves, flour

Blini (singular blin; in Russian, блин[ы]) are small Russian pancakes, typically topped with sour cream, jam or caviar.

Also needs: yeast, eggs, flour