Recipes For Nonfat Dry Milk Food
HOMEMADE YELLOW CAKE MIX
We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 9
Steps:
- For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
HOMEMADE NONFAT YOGURT
Provided by Marian Burros
Categories project, side dish
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
- Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.
Nutrition Facts : @context http, Calories 38, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 54 milligrams, Sugar 5 grams
WHIPPED CARNATION NONFAT DRY MILK TOPPING
I have not tried this recipe. I got this recipe from Ossg Recipes. Note: Put the sweetner that you use in a food processor to make it fine.
Provided by internetnut
Categories Low Cholesterol
Time 15m
Yield 40 tablespoons, 40 serving(s)
Number Of Ingredients 7
Steps:
- COMBINE ice water and dry milk in large mixer bowl. Freeze bowl, milk.
- mixture and beaters for 15 minutes. Combine gelatin and cold water in small.
- bowl. Let stand for 3 minutes. Add boiling water; blend well. Cool to room.
- temperature.
- WHIP chilled milk mixture until stiff peaks form. Add gelatin mixture, sugar.
- and vanilla extract. Whip just until blended.
- NOTE: If whipped topping develops an airy appearance, simply stir vigorously to restore smooth appearance. For best results, prepare same day as serving.
Nutrition Facts : Calories 8.9, Cholesterol 0.3, Sodium 8.3, Carbohydrate 1.5, Sugar 1.5, Protein 0.6
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