Melt chocolate and butter in top of 2-quart double boiler or in saucepan set over hot water.
Meanwhile, sift together confectioners sugar and instant nonfat dry milk.
Stir Karo syrup, vanilla and water into chocolate butter mixture, then add sifted sugar-instant nonfat dry milk mixture one half at a time. Continue stirring until mixture is blended smooth, slightly shiny but thick enough to pile.
Remove from heat; add nuts.
Turn into buttered pan.
Cool; cut into squares.
Makes 1 3/4 pounds.
ustard mixture by turning the instant nonfat dry milk into a 1 1/2
Preheat oven to 350.
Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
Add butter and rice; heat slowly until scalding.
Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
Bake for 1 hour.
Measure warm water into large mixer bowl.
Sprinkle yeast over water and add instant nonfat dry milk, sugar, oil, egg, salt and 1 1/2 cups of flour.
Turn on electric mixer and blend well, beating 3 minutes at medium speed on mixer.
Remove bowl from mixer stand and, by hand, gradually add 2 to 2 1/2 cups more flour to form a soft dough that you can handle, not stiff, but not sticky.
Beat dough well after each addition of flour to mix it in.
Knead one minute.
Roll dough into a 15 x 9-inch rectangle.
Use blender to combine nonfat dry milk and milk, adding 1 tablespoon chocolate syrup.
Heat in a pan on stove for about 2 minutes, stirring occasionally; do not boil.
Stir in vanilla.
Place first 3 ingedients into a large plastic freezer bag, roll up bag to remove air, seal bag, unroll and using a rolling pin, crush to a fine even grind. Add remaining ingredients, toss to combine. *Rolling the dry milk together with the other ingredients eliminates the clumping issues when added to the liquid.
Add 3 teaspoons, more or less to taste to 6 ounces boiling water.
Variations: add 1 or more hard candies into hot coffee (butterscotch, peppermint, toffee, etc).
Combine flour, baking powder, salt, brown sugar, nonfat dry milk and oats in medium bowl.
Mix thoroughly, breaking up brown sugar to distribute evenly.
Cut in shortening until mixture is crumbly.
Combine eggs and water; add to flour mixture.
Stir just until blended.
Drop by heaping teaspoonfuls onto cookie sheet. Bake in 400\u00b0 oven for 8 to 10 minutes, or until lightly browned. Makes 2 dozen drop biscuits.
issolved. Add a little cold milk to cool. You can add
Sift
together sugar and nonfat dry milk and set aside. In top of\t2
quart
double
boiler (over boiling water), melt margarine and
cream\tor
chunk style peanut butter.\tThen add corn syrup, water
and vanilla.
Blend in sifted sugar and dry milk.
Add nuts (toast 3 1/3 minutes in microwave) and marshmallows.
(I put these
in
earlier\tand let melt.) Pour in a greased baking dish and let set.
Cut into squares.
Combine flour, baking powder, salt, brown sugar, nonfat dry milk and oats in medium bowl.
Mix thoroughly, breaking up brown sugar to distribute evenly.
Cut in shortening until mixture is crumbly.
Combine eggs and water; add to flour mixture.
Stir just until blended.
Drop by heaping teaspoonfuls onto cookie sheet. Bake in 400\u00b0 oven for 8 to 10 minutes, or until lightly browned. Makes 2 dozen drop biscuits.
In a clean glass bowl, beat egg whites until foamy.
Add cream of tartar; continue beating, adding honey and vanilla.
Gradually add nonfat dry milk, beating constantly.
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.
Put water, dry milk powder and ice cubes into blender container.
Cover blender.
Press button 8 for 10 seconds.
Drink immediately or store in refrigerator.
Yield:
1 cup to 1 quart.
Soften gelatin in water for 5 minutes.
Stir nonfat dry milk into skim milk in saucepan.
Heat to simmering.
Add softened gelatin.
Stir until gelatin is dissolved.
Add vanilla and sugar. Chill until mixture begins to thicken.
Beat with electric mixer until very thick and light.
Serve on fresh fruit.
Topping can be stored in refrigerator or can be frozen.
Makes 2 cups topping. Contains 5 calories per tablespoon.
Heat oven to 400\u00b0.
Grease muffin pans.
Mix flour, sugar, nonfat dry milk, baking powder and salt in large bowl.
In small bowl, beat eggs, oil, melted butter and vanilla with electric mixer to blend well.
Stir egg mixture into flour mixture only until just blended.
Fold in chocolate chips.
Spoon batter into prepared pans.
Bake 18 to 20 minutes until browned and knife inserted in middle comes out clean.
Mix honey and peanut butter.
Add nonfat dry milk.
Add more milk as needed to hold shape of a ball form.
Spread on cookie sheet and refrigerate.
Cut into squares.
A snack a child can make!!
Mix nonfat dry milk, sugar, salt and water.
Stir in eggs and vanilla.
Mix together with rice and butter.
Pour into 1-quart baking dish, greased, and sprinkle with cinnamon.
Set dish in a shallow pan of water (hot) in preheated 350\u00b0 oven.
Bake for approximately 1 1/4 hours.
Stir twice after first 1/2 hour of baking.
Makes 4 servings.
Add dry milk to warm water.
Mix well.
Set in a pan of hot water and stir in sugar.
Stir to dissolve sugar.
This is equal to 1 can of sweetened condensed milk.
Combine orange juice, nonfat dry milk and 3 cups water; beat until thoroughly blended.
Chill before serving.
Sprinkle cinnamon over each.
Serves 4 to 6.
In a bowl, combine nonfat dry milk, ice water and lemon juice. Use an electric mixer and beat until mixture is very stiff.
Beat in sugar and vanilla; beat until sugar is dissolved and mixture is smooth and creamy.
Serve at once.
Use as topping for desserts. Makes 1 2/3 cups.