FlipBoard

Welcome to our new Magazine format! All new content will now be brought to you in this easy, new format. All our older content can still be found by scrolling below. Simply click the ">" to start the magazine and navigate via your arrow keys.

Saturday, February 28, 2009

in case you missed it

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.
***
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.
***
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.
***
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.
***
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.
***

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.
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/
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