Dry Milk Recipes

	INSTANT DRY MILK	REGULAR DRY MILK	WATER
1 GALLON (16 cups)		5-1/3 CUPS	16 CUPS
1 QUART (4 cups)	1-1/3 CUP	¾ CUP	4 CUPS
1 PINT (2 cups)	2/3 CUP	3/8 CUP	2 CUPS
1 CUP	1/3 CUP	3 T	7/8 CUP
½ CUP	3 T	1.5 T	½ CUP
1/3 CUP	2 T + 1 tsp		1/3 CUP
¼ CUP	1.5 T	2 TSP	¼ CUP

Measure dry milk into pitcher with half the water.  Use warm water to dissolve.  Stir, shake and whisk.  Then add rest of water.  Chill thoroughly.  With no refrigeration, mix 2 quarts (what the usual family uses daily).

SWEET MILK
2 quarts water             ¼ c coffee creamer                ¼ c sugar                    ½ tsp vanilla
2 c dry milk

Put 2 cups of the water as hot into the pitcher.  Add creamer, sugar and vanilla.  Add 2 more cups water as cold into the pitcher.  Add dry milk and make paste.  Add rest of water (4 more cups) as cold and stir.  Chill

Chocolate Syrup
¼ c cocoa               ½ c water          1 c sugar                 dash salt                ¼ tsp vanilla

Heat cocoa and water over medium heat.  Add sugar and stir until dissolved.  Bring to full boil, reduce to low and cook 3 minutes.  Remove from heat, add salt and vanilla.  Stire.  Pour into jar.  Heat or won’t pour from  jar.

SWEETENED CONDENSED MILK—Let sit until thick, the longer the better, = 14 oz can.
1/3 c boiling water                   2/3 c sugar                  3 T butter, melted
1 c instant dry milk

In blender, blend water and sugar first, add milk powder and butter.  Mix very well.           

SOUR CREAM SUBSTITUTE
½ c dry milk                            ¼ c warm water                      1 T white vinegar

Beat all thoroughly and refrigerate.  Use immediately after 2 hours.

ORANGE JULIUS—Blenderize.  Make BEST w/banana:  omit sugar, add ¼ c more oj.
1-1/4 c very cold orange juice          1 T sugar         ¼ c dry milk            ½ tsp vanilla

ORANGE PUNCH—Mix well and chill.
2.5 cups very cold water        6 oz orange juice concentrate ½ c dry milk

APRICOT COOLER—2 servings, put all in blender.  Chill before serving if necessary.
1/3 c dry milk                           1/2 c = 3 apricots, drained, chilled        1 c cold water
1 T sugar                                  ½ tsp vanilla                                        dash nutmeg/cinnamon

BANANA MILK SHAKE—Can’t even taste the dry milk.  Combine all in blender.
2 banana                     1-1/4 c very cold water        ¼ c dry milk           ½ tsp vanilla                honey to taste

HOT COCOA—Pick a recipe.  They are both good.  Read recipes vertically.
½ c sugar                                                        l                       1/3 c sugar
½  c creamer                                                  l                       2/3 c creamer
2/3 c dry milk                                                  l                       1-1/3 c dry milk
¼ c cocoa                                                       l                       1/3 c cocoa

Mix.  Use 4 T in mug of hot water.                 l                       Mix. Make paste with 1/3 cup mix and hot water.

OATMEAL OR CRACKED WHEAT
Add 2 T dry milk to ½ c dry oatmeal with 1 cup water and microwave.

DRY MILK BISCUITS
1-3/4 c white flour           ½ tsp salt                        3 T baking powder          ¼ c dry milk
 2 T sugar                        3-5 T butter, soft             ¾+ c water

Mix dry together, cut in butter, add water, turn onto floured surface, cut thick.  Bake 425 for 8 minutes.

VANILLA PUDDING MIX (makes 5 servings)
1 cup dry powdered milk                    1/3 cup cornstarch                  1/3 cup sugar

CHOCOLATE PUDDING MIX (makes 5 servings)
1 cup dry powdered milk                    1/3 cup cornstarch                 2/3 cup sugar          1/3 cup cocoa

Choose either the vanilla or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over low-medium heat until it begins to boil. This will take a few minutes. Do not increase temperature or it will burn! After the pudding begins to boil, count to 60. Remove the pudding from the heat. It may seem thin, but it will thicken as it cools.

If desired, you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next, mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool before serving.

KEY LIME PIE—there will be one cup left over; use deep dish pie shell or eat as mousse.
8 oz whipped topping          1 can condensed milk       1/3 c lime juice      9” graham pie shell

Combine whipped topping, condensed milk and lime juice.  Stir until well blended.  Immediately pour into pie shell.  Chill at least 2 hours or overnight and keep leftovers refrigerated.

NEW YORK KEY LIME CHEESECAKE
½ c water                                1 c sugar                       3 T butter                     1 c dry milk
¼ c sugar                                1 egg                             ½ c lime juice              9” graham crust

Boil water, 1 cup sugar and butter, then let cool 15 minutes.  Pour into blender and gradually add dry milk.  Blend well after each addition.  Let cool 15-30 in blender.  Add ¼ cup sugar and blend 2 minutes.  Add egg and blend 2 minutes.  Add juice, blend and pour into crust.  Cover crust with tin foil to keep from burning.  Bake at 325 for 15-30 minutes.  Cool and serve.

PEANUT BUTTER LOGS/FUDGE (makes 14)
¼ c peanut butter                                ¼ c honey                               ½ c dry milk

Make logs and roll in coconut or chopped pecans.  Airtight on counter, but not in fridge.

PEANUT OAT BARS
3/4 c Oats, uncooked      3/4 c dry milk     3/4 c peanut butter        1/2 c honey     1 tsp vanilla

Stir all until combined.  Shaped into 1" balls.  Store, covered tightly, in refrigerator.  Makes about 24.

HONEY CANDY—So hard, I could barely work it.  Don’t refrigerate or it takes hours to warm
1.5 c dry milk             ½ c honey                   Options:  ¼ tsp coloring and 3 drops of flavoring

Mix, then knead into firm ball.

EASIEST FUDGE EVER-- LINE 8x8 pan with wax paper or spray with Pam.
1 12 oz bag MILK chocolate chips (semi-sweet doesn't taste good)             Dash Salt        1.5 c chopped nuts                       1 (14 oz.) can Sweetened Condensed milk
1.5 tsp vanilla

PAN method:  MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.  CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Microwave method:  COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

FUDGE
¼ c butter                                            1/4 c water                              1/3 c chopped nuts        

1-3/4 c powdered sugar                      1/3 c dry milk                          ½ c cocoa                  

Boil water and butter; take off heat.  Add the rest.  May have to drip some water to make sugar incorporate.  Press in greased pan.  Let sit @ 6 hours so it’s moist but not a brick.  Store airtight on counter, not in fridge.

RICE PUDDING—3 or 4 servings
2 c cooked rice                                   1 c dry milk                             ¼ c sugar                    1.5 c water                                          1 T butter                                2 T vanilla 

Combine rice, milk and sugar to coat.  Add water and cook until thick and creamy, about 20 minutes.  Remove from heat and stir in butter and vanilla.  Serve warm or cold.

CHEESY BROCCOLI CASSEROLE—1/2 this recipe fit in the bottom of a pie plate
2 eggs                            2 c water                2 c cooked rice            1 bread slice, crumbed
3 T melted butter           1 c dry milk             1.5 c cheese                  ¼ diced onion
2 c broccoli, thawed       salt, pepper, garlic

Whisk rice and dry milk together.  Add water and stir in the rest of the ingredients.  Pour into greased pan and cook at 325 for 40-50 minutes or microwave 15 minutes and let set.

MASHED POTATOES
1 cup mashed potatoes                      ¼ c dry milk         water         garlic powder/salt/pepper

Mash cooked potatoes; add dry milk.  Use water/potato water and seasonings to thin until right consistently. 

MEATBALLS
1/3 c water                              2/3 c dry milk                          2 slices bread, torn                 
2 T onion                                 1 egg                                      1 pound burger                        garlic, salt, pepper, Italian spices

Combine all, shape into 1” balls on greased cookie sheet and bake 10 minutes at 350 degrees.

ALFREDO SAUCE
¼ c butter                                            ¼ c parmesan cheese                        ¼-3/4 c milk constituted from dry

Sauté butter and cheese, then add milk to desired consistency.  Sauce will thicken over time, so may need dilution again.

CONDENSED CREAM SOUP—Will create a skin, so use quickly.
1 T butter                    2 T flour                    ½ c broth                       ¾ c milk from dry      
¼ tsp each garlic & onion powders

 Melt butter, add flour and whisk.  Add liquid slowly, then rest and boil.  Makes ¾ cup soup.