Skip to content

Type what you have

Cook with

nonfat dry milk powder ×
Verenika
Dinner

Verenika

4.4

Prep
60 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Combine cottage cheese, 2 eggs, and 1/4 teaspoon pepper in a mixing bowl. Beat with an electric mixer until smooth; set filling aside.
  2. 2 Stir together flour, milk powder, baking powder, and 1/2 teaspoon salt in a large bowl. Beat together 2 eggs, water, and oil in a small bowl; combine with flour mixture until smooth.
  3. 3 Knead dough on a floured surface until smooth, about 10 times. Divide dough in half and roll out each portion to 1/8-inch thickness. Cut out rounds of dough with a 4-inch round cutter.
  4. 4 Place 1 tablespoon cottage cheese filling in the center of each dough round. Moisten the edges and fold over to form a half-moon shape; pinch to seal.
  5. 5 Bring a large pot of water to a boil. Add 1/2 of the dumplings and cook until tender, 8 to 10 minutes; remove with a slotted spoon to a plate. Cook remaining dumplings.
  6. 6 Melt butter in a medium saucepan over medium-low heat. Stir in ham; cook until ham is light brown. Stir in 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour in milk all at once; cook and stir until thick and bubbly. Serve gravy over dumplings.

By Cindy Droke

Hearty Fish Chowder from Reynolds Wrap®
Dinner

Hearty Fish Chowder from Reynolds Wrap®

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  2. 2 Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
  3. 3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  4. 4 Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
  5. 5 Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Chinese Cocktail Buns
Snack Chinese

Chinese Cocktail Buns

4.8

Prep
45 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
  2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
  3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
  5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
  8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Kefir Yogurt (Sana)
Breakfast American

Kefir Yogurt (Sana)

5.0

Prep
10 min
Cook
245 min
Total
375 min

Instructions

  1. 1 Preheat a yogurt maker or slow cooker on Low according to manufacturer's instructions.
  2. 2 Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
  3. 3 Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
  4. 4 Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.

By Amber D Marcu

Honey Nutters
Dessert

Honey Nutters

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.
  2. 2 Combine graham cracker crumbs, peanut butter, honey and powdered milk in a large mixing bowl. Mix well.
  3. 3 Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

By Johnna Corley

No Bake Bumpy Peanut Butter Nuggets
Dessert

No Bake Bumpy Peanut Butter Nuggets

3.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
  2. 2 Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

By Allrecipes Member

Simple White Bread
Snack

Simple White Bread

4.8

Prep
20 min
Cook
35 min
Total
175 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
  2. 2 Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
  3. 3 Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
  4. 4 Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

By George

Sourdough Pancakes
Breakfast

Sourdough Pancakes

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a griddle to 350 degrees F (175 degrees C). Lightly grease the griddle.
  2. 2 Combine sourdough starter, egg, water, and oil in a large bowl; mix well.
  3. 3 Combine milk powder, sugar, baking soda, and salt in a separate bowl. Stir milk powder mixture into starter mixture until batter is smooth.
  4. 4 Pour batter onto the preheated griddle to form 8 pancakes and cook until the bottoms are golden brown. Flip and continue cooking until the opposite sides are browned.

By AUNTPT

Poppy Seed Cake I
Dessert

Poppy Seed Cake I

3.8

Prep
Cook
Total

Instructions

  1. 1 Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
  2. 2 Cream butter and sugar together until light and fluffy.
  3. 3 Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
  4. 4 Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

By Brenda Benzar Butler

Pumpkin Spice Protein Breakfast Cookie
Breakfast

Pumpkin Spice Protein Breakfast Cookie

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies.
  3. 3 Bake in the preheated oven until edges are golden, about 20 minutes.

By thedailygourmet

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Potato Soup VIII

Potato Soup VIII

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
  2. 2 In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.

By Terri

Pumpkin Toffee Cream Pie
Dessert

Pumpkin Toffee Cream Pie

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
  2. 2 Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

By C Tallent

Pumpkin Yeast Bread
Breakfast

Pumpkin Yeast Bread

4.2

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
  2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

By gerilyn hamilton

Chunky Chili Cornbread

Chunky Chili Cornbread

4.4

Prep
180 min
Cook
35 min
Total
215 min

Instructions

  1. 1 Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
  2. 2 When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.

By BONNIEBELLE2300

Baked Apple Crisp
Dessert

Baked Apple Crisp

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
  2. 2 In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
  3. 3 Bake 35-40 minutes or until lightly browned and bubbly. Cool slightly. Serve warm. Top each serving with a dollop of yogurt.

By Mott's

The Best Mint Chocolate Cookies
Dessert

The Best Mint Chocolate Cookies

4.1

Prep
15 min
Cook
10 min
Total
27 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
  2. 2 In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By MIZBRAND

Fresh Alberta Biscuits
Breakfast American

Fresh Alberta Biscuits

3.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
  3. 3 Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
  4. 4 Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

By CLOVER DAVY

Energy Bars
Snack

Energy Bars

4.6

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
  3. 3 Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

By Hungry in Vermont

Light Apple Stuffing Muffins

Light Apple Stuffing Muffins

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 2 Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
  3. 3 Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.

By JJsMa

Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows
Dessert

Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows

Prep
10 min
Cook
15 min
Total
540 min

Instructions

  1. 1 Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
  2. 2 Mix sugar and milk powder together in a small bowl.
  3. 3 Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
  4. 4 Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
  5. 5 Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
  6. 6 Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
  8. 8 Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
  9. 9 Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
  10. 10 While almonds are cooling, spread marshmallows out on the second baking sheet.
  11. 11 Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
  12. 12 Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

By LauraF

Homemade Mixed Nut Butter
Lunch American

Homemade Mixed Nut Butter

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
  2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
  3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
  4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Coffee Ice Cream
Dessert American

Coffee Ice Cream

5.0

Prep
15 min
Cook
10 min
Total
1125 min

Instructions

  1. 1 Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
  2. 2 Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
  3. 3 Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
  4. 4 Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
  5. 5 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.

By LauraF

Hearty Whole Grain Muffins
Breakfast

Hearty Whole Grain Muffins

4.5

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. 2 In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
  3. 3 Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
  4. 4 Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

By babooleena

Chocolate Chai Cupcakes
Dessert American

Chocolate Chai Cupcakes

4.3

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
  3. 3 Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
  4. 4 Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

By rebeckamikaze