Thursday, May 10, 2012

Powdered Milk

Tootsie Rolls

1 c honey
1 t vanilla
½ c cocoa
1 c non-instant powdered milk

Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone. Roll into rolls.

Lime Slush
2 cups water
3 cups sugar Boil together to dissolve.
Add 2 packages of lime Jell-o and the juice of three lemons (I'd try some Real Lemon concentrate)

Now chill. Add 8 cups water and enough powdered milk for your brand and beat. Freeze three hours; beat again. Freeze solid. Serve scraped off with 7-up. If you add in extra powdered milk, makes a richer product. Kids just love this! Super over the summer.


Lime Sherbet
4 ¼ cups sugar
1½ cups lime juice
3 tablespoons grated lime peel
7½ cups milk
½ cup buttermilk
1 drop green food coloring

In a bowl, combine sugar, lime juice, lemon juice and lime peel until well blended. Gradually stir in milk, buttermilk and food coloring if desired; mix well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Remove from the freezer 10 minutes before serving.

Overnight Pancakes
Put the following in a mixing bowl the night before you want to make them:
1½ c Whole Wheat Flour
1 egg
¼ c Honey
1 c Milk
3 T oil

Allow to sit for at least seven hours. We usually do this at night before bed and let sit until morning at room temperature. When you are ready to cook the pancakes, stir in 3 teaspoons baking powder, and stir the mixture down if the batter rises. Fry in the pan, enjoy.

Danish Rice Pudding Recipe by Marian Durtschi
This recipe has been in the family for at least a hundred years. It's easy to fix, doesn't take many ingredients, and tastes really good hot or cold.

2 quarts milk (can use reconstituted powdered milk)
1 cup sugar
½ teaspoon salt
1 cup white rice (maybe 1¼ depending on the type of rice)
4-5 eggs (or equivalent powdered eggs)
1 tablespoon vanilla

Mix milk, sugar, rice and salt and heat to almost a boil. Let simmer 45 minutes or until the rice is soft. Beat eggs. Take rice off the heat and quickly stir in the eggs. If it doesn't immediately thicken up, reheat until it does thicken. This should happen before it boils. Pour it all into a bowl, then add vanilla. Let sit for 20 minutes. Serve hot or cold.

The above recipes are from,
Becky Morris, Preparedness Specialist

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