PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
Stir together the flour and instant breakfast.
Blend shortening and peanut butter.
Add sugar; beat until light and fluffy.
Beat in eggs.
Add dry ingredients; mix well.
Drop heaping teaspoonfuls onto greased baking sheet; flatten.
Bake in preheated 350\u00b0 oven for 12 to 15 minutes, until lightly browned. Cool on wire racks.
PLACE ice, evaporated milk, berries and/or banana, yogurt and Carnation Instant Breakfast in blender; cover.
Blend until smooth.
Kid-Favorite Variations:
- Use 1/2 cup Berry or Apple Flavor JUICY JUICE in addition to evaporated milk and proceed as above.
- Use 2 tablespoons NESTLE NESQUIK Strawberry Flavor Syrup in addition to Carnation Instant Breakfast and proceed as above.
PLACE milk, yogurt and Carnation Instant Breakfast in blender; cover. Blend until smooth. For a frostier smoothie, add ice. Blend until crushed.
For a no-sugar added version, substitute No Sugar Added Vanilla CrA me NESTLE CARNATION INSTANT BREAKFAST and artificially-sweetened yogurt.
Blend then divide it up in 3 or 4 servings and it count as your fluids (48) and your protein (65 grams).
Or you can divide the ingredients by 4 and make one serving at a time.
Add all ingredients to a blender and blend until smooth. Add more milk or ice cream as desired.
r blender FIRST).
Add instant breakfast powder and Splenda, if using
Place milk, yogurt, Carnation Instant Breakfast drink, blueberries and bananas in a blender.
Blend until smooth.
To change flavor of the smoothie, blend in any flavor of fat free yogurt or unsweetened berries.
For a frostier drink, omit yogurt and blend in 1 cup of your favorite fat free frozen yogurt.
Place instant breakfast mix and instant coffee in mug.
Add hot milk and stir until mix is dissolved.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
Combine instant breakfast drink, sugar, instant tea, spices and salt.
Store in tightly covered jar.
Dissolve instant breakfast drink in water.
Add fruit juice, stirring to blend.
Serve in tall glasses with ice cubes.
Makes 3 1/3 cups or 3 servings.
Just mix and shake; perfect as breakfast drink, tall refresher or appetizer.
Drain pineapple, mixed fruit and peaches, reserving pineapple juice.
Combine juice, pudding mix and instant breakfast drink; stir well.
Combine fruit and dressing; toss gently.
Chill. Yield: 6 to 8 servings.
In a blender, combine milk, instant breakfast mix, peanut butter, bananas and ice. Blend until smooth, about 30 seconds. Serve immediately.
PLACE milk, yogurt, Instant Breakfast, blueberries and banana in blender; cover.
Blend until smooth.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
For each serving, add 1 package instant breakfast to 1 cup of milk.
Stir until there are no bubbles on top.
Add ground cinnamon so it floats on surface.
Add 3 pieces of crushed Pop Tart crunch cereal.
Mix.
Puree strawberries.
Add milk, banana, instant breakfast and frozen yogurt and blend until smooth.
To make
instant
milk:
Mix
1/2 cup dry milk with 1/2 cup ice water.
Whip until soft peaks form.
Add 2 tablespoons lemon juice.
Whip
until
stiff
peaks form.
Combine 1/2 cup water and gelatin in large mixing bowl.
Mix sugar, syrup and 3/4 water
in saucepan.
Cook
over
medium heat, until syrup reaches
rolling boil,
stirring
constantly.
Cook 5 minutes without stirring. Pour
hot syrup over gelatin and stir until gelatin dissolves. Add vanilla.
Drain carrots, measuring liquid.
Add water to make 3/4 cup liquid.
Blend cornstarch and liquid in a saucepan.
Add instant breakfast drink, butter, salt and nutmeg.
Bring to a boil, stirring constantly.
Reduce heat, cook and stir until thickened. Add carrots and heat.