inegar to make 1 cup soured milk and set aside for 5
Cream butter and sugar, add eggs and beat well.
Add flour, cocoa, raisins and milk.
Lastly add vanilla and soda dissolved in a little boiling water.
Bake in moderate oven until skewer comes out clean.
Stir baking soda into 1 cup soured milk.
Melt and cool the butter.
Whisk together eggs, sugar and vanilla.
Whisk in melted, cooled butter.
Add in flour and baking soda/soured milk. Stir.
Add the rest of the soured milk. You might need to add a bit extra but the batter should be pretty thick.
You should make the waffles right away but you can keep the batter in the fridge until the next day.
br>Combine corn meal and soured milk in a small bowl and
Mix all dry ingredients except for soda.
Add soda to soured milk.
Cream lard (or butter) and sugar.
Add eggs and mix, then add soured milk and mix again.
Stir into dry ingredients and add chocolate chips.
Mix and drop on ungreased cookie sheet by rounded teaspoonfuls.
Bake at 375\u00b0 for 10 to 12 minutes.
Remove from oven and sprinkle with sugar and cool.
his.lastly, add in the soured milk.mix into the mixture and
Mix shortening, sugar and eggs well.
Stir in soured milk. Measure flour; sift.
Blend dry ingredients; stir in.
Stir in nuts, fruit and dates.
Chill at least 1 hour.
Heat oven to 400\u00b0. Drop rounded teaspoonfuls of dough 2 inches apart on lightly greased cookie sheet.
Bake 8 to 10 minutes until almost no imprint remains when touched.
Cream together sugars and shortening till light and fluffy.
Add 2 beaten eggs mixing well.
In separate bowl sift together flour, baking soda, cocoa.
Add to creamed mixture in thirds, alternating with soured milk.
Beat well after each addition.
Fold in boiling water and vanilla.
Pour into 2 greased and floured 9\" round cake pans.
Bake in preheated 350\u00b0 oven 18-24 minutes or until toothpick inserted comes out clean.
Mix shortening, sugar and eggs well.
Stir in soured milk. Mix dry ingredients; stir in.
Stir in pecans, cherries and dates. Chill at least 1 hour.
Combine sugar, margarine and beaten eggs in large mixing bowl. Mix well.
Sift together flour, cocoa and salt.
Add dry ingredients to creamed mixture alternately with soured milk.
Add baking soda to dough, mixing until combined.
Drop by spoonfuls on greased cooking sheet.
Bake at 350\u00b0 for 10 minutes.
Remove to cooling rack.
Combine fruits and nuts in bowl and set aside.
Cream margarine, add brown sugar and blend.
Add eggs and beat.
Sift flour with soda and salt.
Mix 1 tablespoon of flour mixture into the fruit and nuts.
Stir soured milk into creamed mixture, then blend in the flour mixture and vanilla.
Then add the fruit mixture.
Chill 1 hour or overnight.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
dding the buttermilk. Proceed with recipe as directed.
2) Bacon
br>Stir in vanilla and milk.
Beat until frosting is
*Note: for sour milk, just add a squirt of
aper baking cups.
Combine milk and lemon juice or vinegar
easure 1 cup; let the soured milk stand for 5 minutes before
Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
After 16 hours, it should have turned into soured milk.
Slowly heat the soured milk to no more than 122\u00b0 F (50\u00b0 C) until the whey starts to seperate from the solids.
Let cool and pour into a sieve lined with a cheesecloth.
Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).