Make food storage a special TREAT for kids!
(Yes, you read that correctly!!)... Powdered milk makes EXCELLENT chocolate milk or milkshakes using NO ice cream and there is no hint of the powdered milk! Finally, a healthy-ER approach to milk shakes and chocolate milk that will save you money and help you rotate your powdered milk! Thanks for the tip from http://www.hillbillyhousewife.com/magicmilkshakes.htm. It is so good!!
Showing posts with label Powdered Milk. Show all posts
Showing posts with label Powdered Milk. Show all posts
Tuesday, July 21, 2009
Chocolate Milk made with Powdered Milk:
I use Nesquik mix. It has less sugar than other leading brands and adds in more calcium. If you are already drinking powdered milk and have some chilled in the fridge, then just follow the directions on the package for mixing it with milk. If you aren’t drinking powdered milk, you’ll want to mix this in a juice pitcher since it needs to be chilled and you’ll want to give it a quick mix before you serve it.
One Quart Measurements (Most juice pitchers are one quart)
One Quart Water
3/4 C. Dry Powdered Milk
1/2 C. Nesquik (other chocolate flavorings may be different-to figure out how much you’ll need, remember there are 32 ounces in a quart which means there are 4 eight ounce cups in a quart. Most directions will tell you how much to add based on one 8 ounce glass, so multiply that amount by 4 for the total amount you’ll need of your chocolate flavoring)Mix dry ingredients together (this makes it dissolve much easier and faster) and mix into water. Let chill for 4-6 hours.
I use Nesquik mix. It has less sugar than other leading brands and adds in more calcium. If you are already drinking powdered milk and have some chilled in the fridge, then just follow the directions on the package for mixing it with milk. If you aren’t drinking powdered milk, you’ll want to mix this in a juice pitcher since it needs to be chilled and you’ll want to give it a quick mix before you serve it.
One Quart Measurements (Most juice pitchers are one quart)
One Quart Water
3/4 C. Dry Powdered Milk
1/2 C. Nesquik (other chocolate flavorings may be different-to figure out how much you’ll need, remember there are 32 ounces in a quart which means there are 4 eight ounce cups in a quart. Most directions will tell you how much to add based on one 8 ounce glass, so multiply that amount by 4 for the total amount you’ll need of your chocolate flavoring)Mix dry ingredients together (this makes it dissolve much easier and faster) and mix into water. Let chill for 4-6 hours.
Chocolate Milk Shake with NO ice cream:-
Makes two 8-ounce cups
Makes two 8-ounce cups
This one I know is hard to believe but it SO delicious! I don’t think I’ll ever make the kind with ice cream again!
1/2 C. Water
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
2 C. Ice
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!If you want a great variation, that tastes like it is a Jamba Juice “Peanut Butter Moo’d” then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!If you want a great variation, that tastes like it is a Jamba Juice “Peanut Butter Moo’d” then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
Monday, July 20, 2009
Make food Storage a TREAT
Yes, it’s possible to easily make sweetened condensed milk from your powdered milk! It tastes great, works well in your recipes AND costs approximately 75 cents for a “14 oz. can”. That is cheaper than you can get it at Thanksgiving! Sweetened condensed milk is a must for the summer months because you can make so many fun ice cream-like desserts that won’t heat up your house cooking it! Just one more way you can make any recipe a food storage recipe!
Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.
These are so easy (much easier than you would think) and really dress up your ice cream. The other great thing is that you can make a bunch and then freeze them, great for an everyday emergency and a great dessert!!
2 C. semi-sweet chocolate chips (or used white chocolate chips, but the semi-sweet are easier to use)
1 14 oz. can of sweetened condensed milk (1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
1 C. finely ground pecans (or used Oreos but again the nuts are easier)
1. In heavy saucepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.
2. Freeze 2 hours or until firm. Before serving remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.
Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.
These are so easy (much easier than you would think) and really dress up your ice cream. The other great thing is that you can make a bunch and then freeze them, great for an everyday emergency and a great dessert!!
2 C. semi-sweet chocolate chips (or used white chocolate chips, but the semi-sweet are easier to use)
1 14 oz. can of sweetened condensed milk (1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
1 C. finely ground pecans (or used Oreos but again the nuts are easier)
1. In heavy saucepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.
2. Freeze 2 hours or until firm. Before serving remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.
Thursday, April 2, 2009
Home-made Yogurt
One of the very best ways to use powdered milk is to make yogurt.
This is fast, easy, and inexpensive. There are lots of ways to make yogurt. Here is one basic method (makes one quart). You'll need some plain yogurt with active cultures for the "starter;" a thermometer; and a way to incubate the yogurt.
Mix together 4 C water and 2 C powdered milk.
Heat in the microwave about 2 minutes. Take out and let sit until the temperature reaches about 120 degrees. Mix in 1 heaping T of plain yogurt (mix thoroughly). Pour into a container and cover.
Now let the yogurt incubate until it sets up. You can use a commercial yogurt maker; a heating pad set to low, with a large pot inverted over top your yogurt; or even the pilot light on an oven. The important thing is to keep the yogurt at a constant temperature of 100-120 degrees for from 4-8 hrs.
When you use the yogurt, reserve a little to start the next batch.
Note: You can freeze yogurt starter. Just spoon into ice-cube trays, then store the yogurt ice-cubes in the freezer. Thaw 1 cube (don't microwave) for a batch of yogurt, and use as usual.
What to Do With Yogurt
Substitute yogurt for sour cream (1 C yogurt = 1 C sour cream) in dips, dressings, and sauces.
Fruit Smoothies. In the blender, liquify 1 pint yogurt, 2-3 frozen bananas, cut in chunks, 2 C frozen fruit (peaches, strawberries, pineapple etc.) You can vary the proportions as you wish; more yogurt makes it more like a drink, more fruit makes it more like soft-serve ice cream.
Holiday Fruit Salad.
Mix together 1 quart yogurt, 1/4 - 1/3 C frozen orange juice concentrate and your choice of fruits: mandarin oranges, pineapple, grapes, bananas, apples, etc. (vary proportions to suit your taste)Top with a thick layer of coconut.
Then garnish the top according to the holiday:
Valentines - dried cranberries, maraschino cherries, bright red apple slices
St Patrick's - kiwi, sliced green grapes
Easter - robin's egg candies, jelly beans
4th of July - blueberries & sliced strawberries
Halloween - mandarin oranges, choc. sprinkles
Christmas - kiwi, dried cranberries
Creamy Salad Dressing
1 C yogurt + 2 T dry milk powder
1 t onion or garlic powder (or to taste)
1 t salt (or to taste)
1/4 t pepper (or to taste)
Additional seasonings as desired (parsley, dill, blue cheese, etc.)
Combine & let sit to blend flavors.
Cream Cheese Substitute.
Put a coffee filter in a strainer placed over a bowl. Put 1 pint yogurt in the coffee filter and let sit overnight. You'll end up with about 1 C of thick, non-fat yogurt "cream cheese." Use as you would cream cheese, in dips, spreads, cheesecakes, etc.
Buttermilk Substitute. Mix plain yogurt with an equal amount of water (for example, to make 2 C buttermilk, blend 1 C plain yogurt with 1 C water).
This is fast, easy, and inexpensive. There are lots of ways to make yogurt. Here is one basic method (makes one quart). You'll need some plain yogurt with active cultures for the "starter;" a thermometer; and a way to incubate the yogurt.
Mix together 4 C water and 2 C powdered milk.
Heat in the microwave about 2 minutes. Take out and let sit until the temperature reaches about 120 degrees. Mix in 1 heaping T of plain yogurt (mix thoroughly). Pour into a container and cover.
Now let the yogurt incubate until it sets up. You can use a commercial yogurt maker; a heating pad set to low, with a large pot inverted over top your yogurt; or even the pilot light on an oven. The important thing is to keep the yogurt at a constant temperature of 100-120 degrees for from 4-8 hrs.
When you use the yogurt, reserve a little to start the next batch.
Note: You can freeze yogurt starter. Just spoon into ice-cube trays, then store the yogurt ice-cubes in the freezer. Thaw 1 cube (don't microwave) for a batch of yogurt, and use as usual.
What to Do With Yogurt
Substitute yogurt for sour cream (1 C yogurt = 1 C sour cream) in dips, dressings, and sauces.
Fruit Smoothies. In the blender, liquify 1 pint yogurt, 2-3 frozen bananas, cut in chunks, 2 C frozen fruit (peaches, strawberries, pineapple etc.) You can vary the proportions as you wish; more yogurt makes it more like a drink, more fruit makes it more like soft-serve ice cream.
Holiday Fruit Salad.
Mix together 1 quart yogurt, 1/4 - 1/3 C frozen orange juice concentrate and your choice of fruits: mandarin oranges, pineapple, grapes, bananas, apples, etc. (vary proportions to suit your taste)Top with a thick layer of coconut.
Then garnish the top according to the holiday:
Valentines - dried cranberries, maraschino cherries, bright red apple slices
St Patrick's - kiwi, sliced green grapes
Easter - robin's egg candies, jelly beans
4th of July - blueberries & sliced strawberries
Halloween - mandarin oranges, choc. sprinkles
Christmas - kiwi, dried cranberries
Creamy Salad Dressing
1 C yogurt + 2 T dry milk powder
1 t onion or garlic powder (or to taste)
1 t salt (or to taste)
1/4 t pepper (or to taste)
Additional seasonings as desired (parsley, dill, blue cheese, etc.)
Combine & let sit to blend flavors.
Cream Cheese Substitute.
Put a coffee filter in a strainer placed over a bowl. Put 1 pint yogurt in the coffee filter and let sit overnight. You'll end up with about 1 C of thick, non-fat yogurt "cream cheese." Use as you would cream cheese, in dips, spreads, cheesecakes, etc.
Buttermilk Substitute. Mix plain yogurt with an equal amount of water (for example, to make 2 C buttermilk, blend 1 C plain yogurt with 1 C water).
Wednesday, April 1, 2009
Kid Pleasers from Sherrie P
My kids won't drink mixed milk plain, but they love chocolate milk, a "purple cow," and peanut butter balls.
Chocolate Milk (1/2 gallon):
Mix together
8 C water
2½ C powdered milk
1/8 C cocoa
1/4 to ½ C sugar
pinch of salt (optional)
a few drops of vanilla (optional)
I like to mix this in a half-gallon jug, which is small enough for kids to handle. If you want, you can mix together just the dry ingredients and use as hot chocolate mix (about 1/3 C mix to 1 C water).
Purple Cow
Mix reconstituted powdered milk and grape juice half and half. A good way to give kids grape juice, since when it's mixed with the milk, it doesn't stain like regular grape juice does.
Peanut Butter Balls (from the TightWad Gazette)
Mix together
½ C honey
½ C peanut butter
1 C powdered milk
Form into balls (a melon baller works well).
Chocolate Milk (1/2 gallon):
Mix together
8 C water
2½ C powdered milk
1/8 C cocoa
1/4 to ½ C sugar
pinch of salt (optional)
a few drops of vanilla (optional)
I like to mix this in a half-gallon jug, which is small enough for kids to handle. If you want, you can mix together just the dry ingredients and use as hot chocolate mix (about 1/3 C mix to 1 C water).
Purple Cow
Mix reconstituted powdered milk and grape juice half and half. A good way to give kids grape juice, since when it's mixed with the milk, it doesn't stain like regular grape juice does.
Peanut Butter Balls (from the TightWad Gazette)
Mix together
½ C honey
½ C peanut butter
1 C powdered milk
Form into balls (a melon baller works well).
Tuesday, March 31, 2009
Still need a Tummy Warmer
Cream Soup Mix
(from Heloise column)
Mix together
1 C powdered milk
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
½ t dried basil
½ t dried thyme
½ t black pepper
To make soup, mix the above with 2 C water in a large saucepan; stir constantly until thick.
To make different flavors, add another ingredient - such as mushrooms, celery, potatoes, bacon, etc.
(from Heloise column)
Mix together
1 C powdered milk
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
½ t dried basil
½ t dried thyme
½ t black pepper
To make soup, mix the above with 2 C water in a large saucepan; stir constantly until thick.
To make different flavors, add another ingredient - such as mushrooms, celery, potatoes, bacon, etc.
Saturday, March 21, 2009
Condensed Milk Story
Never Worry about.....out dated cans!!
With a supply of the cannery's Nonfat Dry Milk on hand your ready to fix that favorite recipe calling for a can of condensed can milk or evaporated milk.
Laura S comment is "that she hasn't bought condensed milk in years." I want to add that using the recipe below the volume in my cheesecake is better and it sets up faster. No worries with ageing cans and always a supply on hand.
Condensed Milk
(14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.
Evaporated Milk
(12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry
Powdered Milk
Blend VERY WELL in blender.
With a supply of the cannery's Nonfat Dry Milk on hand your ready to fix that favorite recipe calling for a can of condensed can milk or evaporated milk.
Laura S comment is "that she hasn't bought condensed milk in years." I want to add that using the recipe below the volume in my cheesecake is better and it sets up faster. No worries with ageing cans and always a supply on hand.
Condensed Milk
(14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.
Evaporated Milk
(12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry
Powdered Milk
Blend VERY WELL in blender.
Saturday, March 7, 2009
Sweetened Condensed Milk (Milk Conversion Chart)
Blender Cheesecake
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made pie filling (whatever flavor you like--cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
to low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with pre-made pie filling and serve. Yum
One of the Best things about using the powdered milk sweetened condensed milk for this recipe is .....you get a little more volume in the cheesecake then with the canned versions.....and the best part is ...it really sets up firm!
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made pie filling (whatever flavor you like--cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
to low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with pre-made pie filling and serve. Yum
One of the Best things about using the powdered milk sweetened condensed milk for this recipe is .....you get a little more volume in the cheesecake then with the canned versions.....and the best part is ...it really sets up firm!
Sunday, March 1, 2009
Making Magic Mix (shortcut to Easy Meal Planning)
Magic Mix
Step 1: Make sure you use beaters when making the mix.
Step 2: Ingredients
2 1/3 C. Powdered Milk
1 C. All Purpose Flour
1 C. (2 sticks) Butter or margarine not butter spreads at room temperature.
Combine dry milk, flour and margarine/ butter into a large bowl.
Step 3: Keep mix tightly covered in the refrigerator. Works nicely stored in #10 can.
(See: How to Video on http://www.everydayfoodstorage.net/ )
The Real Magic Magic Mix White Sauce
Makes 1 Cup of White Sauce
2/3 C. Magic Mix 1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble.
(Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
Magic Mix Pudding
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.
CheeseBurger Mac’nCheese
Ingredients:
2 C. White Sauce from Magic Mix
2 C. Uncooked Macaroni
2 C. Cheese
1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup
1 T. Yellow Mustard
1/4 C. Dehydrated Onion hydrated in
1/2 C. Warm Water, drained
(Optional) 1 Bag Frozen Mixed Vegetables
Directions:
Cook Macaroni in boiling water until tender. Cook 1 lb. cooked ground Beef
hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot.
Combine all ingredients and heat through. (I garnished mine with fresh tomatoes).
Sunday, February 22, 2009
Milk Conversion Chart
Milk............Water....... Dry Powdered Milk
1 Cup......... 1 Cup........ 3 Tablespoons
3/4 Cup......3/4 Cup... 2-1/4 Tablespoons
2/3 Cup..... 2/3 Cup....2 Tablespoons
1/2 Cup..... 1/2 Cup.....1-1/2 Tablespoons
1/3 Cup......1/3 Cup.... 1 Tablespoon
1/4 Cup..... 1/4 Cup.... 3/4 Tablespoon
Use this conversion chart to use powdered milk in any recipe calling for milk! Simply look down the “milk” column for the amount needed in your recipe then add the dry powdered milk to your dry ingredients and the water to your wet ingredients.
Using more of your Powdered Milk in everyday ways...
Sweetened Condensed Milk (14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.
Evaporated Milk (12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry Powdered Milk
Blend VERY WELL in blender.
Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.
http://www.everydayfoodstorage.net/
Drinkable Powdered Milk
Fill your jug with half of the water you will need. If you are making a gallon of milk then add 3 C. of powdered milk. Mix with a wire Wisk. Then fill second half of water. To enhance taste, try adding 1 t. vanilla and/ or 1 t. sugar.
This is a MUST!!!! YOU HAVE TO, HAVE TO, HAVE TO serve the milk chilled; there is nothing worse than WARM powdered milk
1 Cup......... 1 Cup........ 3 Tablespoons
3/4 Cup......3/4 Cup... 2-1/4 Tablespoons
2/3 Cup..... 2/3 Cup....2 Tablespoons
1/2 Cup..... 1/2 Cup.....1-1/2 Tablespoons
1/3 Cup......1/3 Cup.... 1 Tablespoon
1/4 Cup..... 1/4 Cup.... 3/4 Tablespoon
Use this conversion chart to use powdered milk in any recipe calling for milk! Simply look down the “milk” column for the amount needed in your recipe then add the dry powdered milk to your dry ingredients and the water to your wet ingredients.
Using more of your Powdered Milk in everyday ways...
Sweetened Condensed Milk (14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.
Evaporated Milk (12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry Powdered Milk
Blend VERY WELL in blender.
Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.
http://www.everydayfoodstorage.net/
Drinkable Powdered Milk
Fill your jug with half of the water you will need. If you are making a gallon of milk then add 3 C. of powdered milk. Mix with a wire Wisk. Then fill second half of water. To enhance taste, try adding 1 t. vanilla and/ or 1 t. sugar.
This is a MUST!!!! YOU HAVE TO, HAVE TO, HAVE TO serve the milk chilled; there is nothing worse than WARM powdered milk
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