for those of you who didn't show, we partied hard with powdered (dry) milk this week. so here's the info you missed: we taste-tested and the verdict is in - morning moo is (relatively) delicious. it is powdery and when chilled, can just about pass for actual milk.
Q: but my family won't drink the powdered stuff. why should i store it?
A: good question. you can use dry milk in tons more ways than just to pour on cereal or wash down a cookie. you can use it for:
- Mashed potatoes – stir dry milk in with dry potatoes, add milk mix and the water to replace the same amount of milk. (1/8 c. moo milk mix and 1 c. water = 1 c. milk)
- Cream based soups,
- white sauce,
- smoothies,
- Orange Julius,
- Pudding,
- fudgesicles
- Light cream,
- Evaporated milk,
- Sweetened Condensed milk,
- Buttermilk (add lemon juice)
Here are the recipes that were handed out:
GRIDDLE MIX FOR PANCAKES
3 c. flour ¼ c. sugar
1 c. wheat flour 1 T. baking powder
1 c. non-fat dry milk 1 T. baking soda
½ c. cornmeal 1 tsp. salt
½ c. wheat germ (or oat bran or wheat bran flakes)
Optional: add ½ oatmeal and a Tablespoon ground flax)
Mix together and store in a ziplock or airtight container for up to 3 months. Makes about 6c. mix.
***
PANCAKES
2 eggs 1 ½ c. griddle mix
3 T. oil or melted butter ½ c. berries, grated zucchini, or nuts
3/4c. water
Mix together eggs, oil and water. Add the pancake mix and stir until blended. Gently fold in berries or other additions. Cook and enjoy! Makes about twelve 4 inch pancakes.
2 eggs 1 ½ c. griddle mix
3 T. oil or melted butter ½ c. berries, grated zucchini, or nuts
3/4c. water
Mix together eggs, oil and water. Add the pancake mix and stir until blended. Gently fold in berries or other additions. Cook and enjoy! Makes about twelve 4 inch pancakes.
***
QUICK MIX
(use in place of Bisquick)
8 ½ c. flour 1 tsp. baking soda
4 T. baking powder 1 ½ c .non-fat dry milk
1 T. salt 2 tsp. cream of tartar
2 ¼ c. shortening
(variation: use 4 ¼ c. flour & 4 ¼ c. whole wheat flour. Increase baking powder to 5 T.)
Mix all dry ingredients together. With a pastry blender or heavy duty mixer, cut in shortening, until mixture resembles cornmeal in texture. Makes about 13 cups.
8 ½ c. flour 1 tsp. baking soda
4 T. baking powder 1 ½ c .non-fat dry milk
1 T. salt 2 tsp. cream of tartar
2 ¼ c. shortening
(variation: use 4 ¼ c. flour & 4 ¼ c. whole wheat flour. Increase baking powder to 5 T.)
Mix all dry ingredients together. With a pastry blender or heavy duty mixer, cut in shortening, until mixture resembles cornmeal in texture. Makes about 13 cups.
***
GOLDEN CORN BREAD
2 c. Quick mix 2 eggs
½ c. cornmeal 1 c. milk or water
2/3 c. sugar ¼ c. melted butter or margarine
Preheat oven to 350 degrees. Grease a 9 inch square pan. Mix Quick mix, cornmeal and sugar in a bowl. Combine eggs, with milk or water in another bowl. Add to dry ingredients and blend. Add melted butter and stir to blend. Pour into pan and bake 35-40 minutes or until golden brown. Makes 8-10 servings.
2 c. Quick mix 2 eggs
½ c. cornmeal 1 c. milk or water
2/3 c. sugar ¼ c. melted butter or margarine
Preheat oven to 350 degrees. Grease a 9 inch square pan. Mix Quick mix, cornmeal and sugar in a bowl. Combine eggs, with milk or water in another bowl. Add to dry ingredients and blend. Add melted butter and stir to blend. Pour into pan and bake 35-40 minutes or until golden brown. Makes 8-10 servings.
***
MAGIC MILK SHAKES
(tastes like a Frosty)
1 ½ to 2 c. ice water 1 tsp. vanilla
1 ½ c. non-fat dry milk 1 to 1 ½ trays of ice cubes
2/3 c. sugar 2 T. vegetable oil
¼ c. unsweetened cocoa 5 second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. (remember your milk is non-fat and the oil is needed to make it creamy and thick, the spray emulsifies it) Use less water for thicker shakes. The blender should be ¾’s full. Place the lid on and process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings.
Variations: add a banana, or a big spoonful of peanut butter, add a few broken red & white candy mints for chocolate mint. For vanilla omit cocoa and reduce sugar to ½ c. and add 1 T. vanilla.
1 ½ to 2 c. ice water 1 tsp. vanilla
1 ½ c. non-fat dry milk 1 to 1 ½ trays of ice cubes
2/3 c. sugar 2 T. vegetable oil
¼ c. unsweetened cocoa 5 second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. (remember your milk is non-fat and the oil is needed to make it creamy and thick, the spray emulsifies it) Use less water for thicker shakes. The blender should be ¾’s full. Place the lid on and process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings.
Variations: add a banana, or a big spoonful of peanut butter, add a few broken red & white candy mints for chocolate mint. For vanilla omit cocoa and reduce sugar to ½ c. and add 1 T. vanilla.
***
PEARL’S PERFECT HOT CHOCOLATE MIX
5 ½ c. non-fat dry milk 1 1/3c. powdered non-dairy creamer
1 ½ c. powdered sugar ½ tsp. salt
½ c. heaping unsweetened cocoa 2 c. instant chocolate milk mix (Nestles)
Mix all ingredients well. Store in air tight container in cool dry place. Mix 1/3c. (or 3 heaping Tbsp.) mix to 1 cup hot water.
5 ½ c. non-fat dry milk 1 1/3c. powdered non-dairy creamer
1 ½ c. powdered sugar ½ tsp. salt
½ c. heaping unsweetened cocoa 2 c. instant chocolate milk mix (Nestles)
Mix all ingredients well. Store in air tight container in cool dry place. Mix 1/3c. (or 3 heaping Tbsp.) mix to 1 cup hot water.
***
SWEETENED CONDENSED MILK
(EAGLE BRAND)
On the stove, bring to a boil:
½ c. water 3 Tbsp. margarine
1 c. sugar dash of salt
Stir the mixture every now and then. When it comes to a full rolling boil, remove from heat. Allow to cool slightly. Add 1 c. non-fat dry milk slowly, using a whisk. Stir until smooth. Makes 1 can, store in fridge for 2 weeks or freeze.
On the stove, bring to a boil:
½ c. water 3 Tbsp. margarine
1 c. sugar dash of salt
Stir the mixture every now and then. When it comes to a full rolling boil, remove from heat. Allow to cool slightly. Add 1 c. non-fat dry milk slowly, using a whisk. Stir until smooth. Makes 1 can, store in fridge for 2 weeks or freeze.
Fast Fast Fudge
1 pound powdered sugar (3 ¾ c)
½ c unsweetened cocoa
½ c butter (one stick, unmelted)
½ c reconstituted powdered milk
1 t vanilla extract
Sift powdered sugar and cocoa into bowl. Add butter and milk. Do not stir. Microwave 2 minutes on high. Stir. Add vanilla, stir. Pour into 8” square baking dish. Refrigerate one hour before cutting and serving.
Serves 16
Source: http://www.mormonfoodstorage.blogspot.com/
½ c unsweetened cocoa
½ c butter (one stick, unmelted)
½ c reconstituted powdered milk
1 t vanilla extract
Sift powdered sugar and cocoa into bowl. Add butter and milk. Do not stir. Microwave 2 minutes on high. Stir. Add vanilla, stir. Pour into 8” square baking dish. Refrigerate one hour before cutting and serving.
Serves 16
Source: http://www.mormonfoodstorage.blogspot.com/
for more information on how to use or order "morning moo," see http://moosmilk.com/
Original: http://mansfield2nd.blogspot.com/2009/02/in-case-you-missed-it_20.html
Original: http://mansfield2nd.blogspot.com/2009/02/in-case-you-missed-it_20.html
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