Dissolve instant coffee and instant milk in cold water.
Pour mixture into blender.
Spoon in chocolate ice cream.
Blend 25 seconds.
Pour into glasses.
Can top with whipped cream.
To insure success, use boiling water and instant milk.
Have the butter, sugar and milk measured and at hand.
Measure the boiling water into the blender container.
Add melted butter, then sugar and powdered milk.
Blend once and scrape down the sides of the container.
Then blend until completely smooth, about 30 seconds.
Pour out and let stand until completely cool and thickened.
Use immediately or refrigerate, covered.
Yields 1 1/3 cups.
Cream shortening with powdered sugar, instant milk and cornstarch.
Add egg and mix.
Add water 1 tablespoon at a time. Leave stiff enough to allow flavoring.
Leave very stiff if using for decorations; extra powdered sugar may be added if not stiff enough.
Use large bowl and standard mixer, not hand or portable mixer.
nd cake flour.
Heat milk and cinnamon stick together in
Combine all ingredients in a blender container and process until smooth.
(It is not recommended making it without a blender in which recipes require consistency.)
It can be stored in refrigerator up to three days, but can be used immediately.
When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate).
Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
Blend all ingredients well with electric mixer.
Store in glass container.
Three recipes yields 2 gallons.
Blend all ingredients well with electric mixer.
Store in glass container.
Three recipes yields 2 gallons.
5 minutes.
For the Milk Chocolate Lavender Mousse.
In
Preheat Instant Pot to saute setting. Add milk, cream cheese, and butter. Cook
utter, 1 cup oatmeal (not instant), 1 cup protein powder (chocolate
Just pour ready-made chocolate milk into an 8oz mug, microwave
separate eggs and use whites for something else (like breakfast).
beat yolks and 2 cups milk until well combined.
heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
cool for 15 or more minutes then add the rest of the milk.
refrigerate for at least two hours.
add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
add to ice cream freezer and process according to your machines directions.
nner cooking pot of the Instant Pot. Place the chicken on
hiny paste.
Boil the milk and water together.
(if
Mix sugar and water in boiler and simmer until sugar is dissolved.
Let cool.
Place all ingredients in blender and process until smooth.
Keeps several days in fridge, longer in freezer.
Double recipe for larger amount since most recipes call for 14 ounces.
Combine the oatmeal, hot cocoa mix and dry milk powder together. (add ground cinnamon and ginger if using).
Add the boiling water and microwave for about 20 seconds, or until bubbly (keep your eyes peeled, you would'nt want it boiling over).
If you're using quick-cooking oats, increase the cooking time to 1 minute.
Give it a quick stir and let it rest/sit for 30 seconds.
delicious (to me, at least)!
owl. Mix well.
Combine milk (or stock), eggs and oil
he dry ingredients and the milk in 2 additions, stirring until
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.