Skip to content

Type what you have

Cook with

milk powder ×
Easy and Fun Peanut Butter Balls
Dessert

Easy and Fun Peanut Butter Balls

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Peanut Butter Playdough
Dessert

Peanut Butter Playdough

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
  2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Peanut Butter and Chocolate Balls
Dessert

Peanut Butter and Chocolate Balls

4.1

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Line a cookie sheet with aluminum foil or waxed paper.
  2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
  3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula

Arabian Rose Water Pudding (Muhalbiyah)
Dessert Middle Eastern

Arabian Rose Water Pudding (Muhalbiyah)

3.9

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
  2. 2 Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

By bmaaq

Baked Gulab Jamun (Indian Dumplings in Syrup)
Dessert Indian

Baked Gulab Jamun (Indian Dumplings in Syrup)

3.0

Prep
10 min
Cook
17 min
Total
37 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
  3. 3 Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
  4. 4 Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
  5. 5 Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

By Aegis

Sugarless Pumpkin Pie
Dessert

Sugarless Pumpkin Pie

3.9

Prep
Cook
Total

Instructions

  1. 1 Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  2. 2 Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

By Connie Head

Honey Wheat Cookies
Dessert

Honey Wheat Cookies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

By evieg17

Date Coffee Cake
Dessert

Date Coffee Cake

4.0

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
  3. 3 Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
  4. 4 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By NuwanthikaR

Lemon Pound Cake I
Dessert

Lemon Pound Cake I

3.9

Prep
Cook
Total

Instructions

  1. 1 Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

By Suzanne Stull

Neapolitan Nesquik Layer Cake
Dessert

Neapolitan Nesquik Layer Cake

Prep
30 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
  3. 3 Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
  4. 4 Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
  5. 5 Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
  6. 6 Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
  7. 7 Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
  8. 8 Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
  9. 9 Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
  10. 10 Assemble and frost the cooled cake layers and decorate as you please.

By The Savvy Scientist

Egg Halwa
Dessert Indian

Egg Halwa

4.7

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.

By nausheen

Low Sugar Mocha Nut Cake
Dessert

Low Sugar Mocha Nut Cake

3.3

Prep
Cook
Total

Instructions

  1. 1 Combine the hot water and instant coffee. Set aside.
  2. 2 Whisk together flour, cocoa, dry milk, baking powder and salt.
  3. 3 In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.

By JJOHN32

Easy Malai Kulfi
Dessert Indian

Easy Malai Kulfi

4.8

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
  2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Quinoa and Oatmeal Cookies
Dessert

Quinoa and Oatmeal Cookies

5.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix quinoa, peaches, coconut, almond butter, brown sugar, spinach, and vanilla extract together in a large bowl until well combined. Add oats and mix well.
  3. 3 Mix flour, milk powder, cinnamon, baking soda, baking powder, and salt together in a small bowl. Add the flour mixture to the quinoa mixture. Mix until combined.
  4. 4 Scoop mixture by large spoonfuls onto ungreased cookie sheets.
  5. 5 Bake in the preheated for 15 to 18 minutes. Allow to set for 2 minutes on the baking sheet before transferring cookies to wire racks to continue cooling.

By punkim30

Apricot Coffee Cake
Dessert American

Apricot Coffee Cake

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan.
  2. 2 Combine flour, baking powder, and salt in a large bowl. Set aside.
  3. 3 Beat 6 tablespoons sugar, egg, and butter together in a separate bowl until smooth; stir in water, milk powder, and vanilla extract until well blended. Beat egg mixture into flour mixture until smooth.
  4. 4 Spread batter into the prepared pan; sprinkle with apricots. Stir remaining 1 tablespoon sugar and cinnamon together in a small bowl until evenly combined; sprinkle over top.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes.

By Talia

Gulab Jamun
Dessert Indian

Gulab Jamun

3.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
  2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS

Strawberry Nesquik Layer Cake
Dessert American

Strawberry Nesquik Layer Cake

Prep
45 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. 2 Make the cake: Cream sugar, butter, and strawberry powder together until smooth and fluffy, about 5 minutes. Add egg yolks, one at a time, beating after each addition. Add vanilla and food coloring. Beat until color is consistent.
  3. 3 Blend flour, baking powder, and 1 pinch salt together in a separate bowl. Add flour mixture to the creamed mixture in three batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 more minute.
  4. 4 Beat egg whites and remaining pinch of salt in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold whipped egg whites into batter until smooth and consistent. Pour batter into the prepared cake pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
  6. 6 While the cake layers are cooling, make the filling: Whisk cream and confectioner's sugar in a clean mixing bowl until cream begins to thicken and soft peaks form. Slowly whisk in pudding mix until filling is thick and almost dry. Whisk in milk until thick and smooth. Fold in strawberries and set aside.
  7. 7 Make the frosting: Beat cream cheese, butter, and shortening together in a mixing bowl with an electric mixer until creamy. Scrape down the sides, then mix in confectioner's sugar. Beat until smooth.
  8. 8 Spread filling between cooled cake layers. Frost the cake and decorate as desired.

By The Savvy Scientist

Homemade Hot Chocolate Mix
Drink

Homemade Hot Chocolate Mix

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Sift together milk powder, white sugar and cocoa powder. Store in an airtight container.
  2. 2 To prepare, stir approximately 2 heaping teaspoons of mix into 1 cup of hot water.

By Debby

Homemade Plain Yogurt

Homemade Plain Yogurt

4.6

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
  2. 2 Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
  3. 3 When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
  4. 4 Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
  5. 5 When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
  6. 6 Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

By Naomi Witzke

Best Hot Chocolate Mix
Drink American

Best Hot Chocolate Mix

4.2

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.
  2. 2 To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

By Fran Willis

Hot Cocoa Mix
Drink American

Hot Cocoa Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  3. 3 Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
  4. 4 For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

By Earla Taylor

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Homemade White Hot Chocolate Mix
Drink American

Homemade White Hot Chocolate Mix

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix milk powder and creamer together in a large bowl.
  3. 3 Mix sugar and butter flavoring together in a small bowl until fully incorporated. Mix into milk powder mixture vigorously using hands to decrease lumps.
  4. 4 Shred white chocolate using a small microplane or small shred side of a box grater; add to mixture. Stir lightly using a spoon to incorporate without melting chocolate.

By dana