Wednesday, July 6, 2011

What to do with Powdered Milk—Dry Non-Instant/ July

Sweetened Condensed Milk
1.Combine in a bowl:
¾ C non-instant dry milk powder
¾ C sugar
2. Combine in a blender or mixer:
                  ½ C hot tap water
                  4 TBS butter
3. Turn on the blender or mixer and add the milk mixture to the water. Blend until smooth.
Caramel Popcorn
¼ C butter
1 C brown sugar
½ C light corn syrup
2/3 C sweetened condensed milk
½ tsp vanilla
5 quarts popped popcorn
In a saucepan, combine butter, sugar and corn syrup. Bring to a boil over medium heat. Stir in condensed milk; simmer, stirring constantly until mixture come to soft ball stage (234˚ F to 238˚ F). Stir in vanilla. Pour over popped popcorn and stir to coat evenly.
Whipped Topping
1.Place a metal or glass bowl in the freezer to chill.
2.Remove the bowl from the freezer. Combine in the chilled bowl:
         ½ C cold water
         ½ C non-instant dry milk powder
3.Beat until stiff
4.Add ½ C sugar slowly while beating
5.Add 1 TBS lemon juice and beat only until mixed in
(optional: add ½ tsp vanilla with the water and milk powder; omit the lemon juice)
Raspberry Pretzel Dessert
2 C crushed pretzels
3 TBS sugar
¾ C butter
Mix together and press in bottom of 9 X 13 pan. Bake at 350° for 15 minutes.
8 oz cream cheese
½ C powdered sugar
2 cups mini marshmallows
Melt in microwave or double boiler. Cool. Pour over crust.
2- 3 oz pkgs raspberry jello
2 ½ C boiling water
raspberries (frozen or fresh)
Dissolve jello in boiling water. Cool in fridge then add raspberries. When jello has thickened pour on top of cream cheese mixture. Refrigerate. Top with whipped topping.
1.Reserve ½ C buttermilk from the bottom of a jug, from the grocery store (or purchase packets of buttermilk starter culture from a dairy supplier. Store dairy cultures in freezer).
2.Mix together:
3 C warm water
1 C non-instant dry milk powder
3. Combine the milk with the buttermilk starter (in the same jug from the store).
4. Cover the jug or jar with a clean cloth and let stand at room temperature until it "clabbers" (about 10 hours in winter, 5 hours in summer, or 12-24 hours for packets of starter culture).
5. After it clabbers, store in the refridgerator.
6. Save ½ C at the bottom of the jug to start a new batch. It may be necessary to occasionally use a fresh "start" from the grocery store or a starter culture.
    Makes approximately 4 cups.
[Note: A buttermilk substitute can also be made by curdling milk with lemon juice, but it can't be stored because the lemon juice will continue to sour the milk until it is unappealing.]
Buttermilk Biscuits
2 C flour
2 TBS sugar
1 rounded TBS baking powder
½ tsp salt
½ cup butter (1 cube)
Using a pastry blender or food processor, mix dry ingredients, add butter, combine until crumbly.
1 egg
1 C buttermilk
Combine eggs and buttermilk. Add slowly to flour mixture and pulse processor or stir just until moistened. Pour onto a heavily floured surface, knead a few times, folding over each time. Roll out about 1 inch thick, cut with 3" round biscuit cutter. Place on a lightly greased bun pan (aluminum cookie sheet). Bake at 450˚F for 10 to 14 minutes. They should be just lightly browned. Makes 12 biscuits.
Fruit Smoothie
1.Combine in blender:
   2 C canned fruit with juice (or 1 C fresh fruit, 1 C water and sugar to taste)
   ¾ C non-instant milk powder
   1-2 drops almond flavoring
2. Add 2 C ice and blend.
Extreme Sherbet
1. Dissolve 3 oz. package jello, any flavor (lime is our favorite)
   1 C boiling water
2. Blend gelatin with:
   1 C sugar
   2 C cold water
   ½ C lime or lemon juice
3. Freeze until mushy
4. Beat until light and fluffy
5. Freeze again

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