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Ingredients

• ✓ malted milk powder
• cooking spray
• all-purpose flour
• corn meal
• white sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Stir flour, milk powder, corn meal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined.
3. 3 Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

By Grace Chalk

Ingredients

• ✓ malted milk powder
• all-purpose flour
• white sugar
• active dry yeast
• salt
• whole milk
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
2. 2 Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
3. 3 Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

By Mike M

Ingredients

• ✓ malted milk powder
• strawberry
• egg white
• sugar
• cream of tartar
• vanilla extract
• red gel food coloring

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.
2. 2 Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.
3. 3 Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.
4. 4 Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)
5. 5 Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.
6. 6 Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

By Irvin Lin

Ingredients

• ✓ malted milk powder
• graham cracker
• butter
• sugar
• cream cheese
• white sugar
• vanilla extract
• egg
• sour cream
• malted milk ball

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottom and sides of a 7x3-inch springform pan with parchment paper.
2. 2 Combine crushed graham crackers, melted butter, and 2 teaspoons sugar in a bowl; pat into bottom of the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes. Cool completely.
4. 4 Beat cream cheese in a large bowl using a hand mixer until completely smooth. Beat in ½ cup sugar and vanilla until just incorporated. Add eggs, one at a time, beating until just combined. Add sour cream and malted milk powder; mix until combined, about 30 seconds. Stir in smashed malted milk candy using a rubber spatula until incorporated; pour batter into crust.
5. 5 Pour 1 cup water into the bottom of a multi-functional pressure cooker (such as Instant Pot); add the trivet to the Pot, with the handles folded towards the bottom. Carefully place filled springform pan on the trivet. Close and lock the lid.
6. 6 Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid, being careful not to let any condensation from the lid fall onto cheesecake; gently dab cheesecake surface with a paper towel to absorb any moisture if needed. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside the Pot, uncovered, for 1 hour.
8. 8 Chill cheesecake in the refrigerator for at least 2 hours, preferably overnight, before serving.

By Kim's Cooking Now