Peanut Butter Balls, Chews, and Play Doh (using Powdered Milk)

These three recipes were featured at our Taster's Table:


Peanut Butter Playdough
1 cup Creamy Peanut Butter
1 cup Corn Syrup or Honey
1 ¼ cup Powdered Sugar
1 ¼ cup Powdered Milk

Knead together and play. Refrigerate between uses.




Peanut Butter Chews
2 cups Peanut Butter
2 cups Powdered Milk
¾ cup Honey

Combine all ingredients and roll into balls.



Peanut Butter Balls
1/3 cup Butter
2/3 cup Peanut Butter
1 teaspoon Vanilla
1 cup Powdered Milk
2 cups Powdered Sugar
Water

With butter at room temperature, mix with peanut butter. Add vanilla and powdered milk and mix. Add powdered sugar a little at a time mixing until crumbly. Add a small amount of water (no more than a teaspoon) and mix thoroughly. It is ready when you can press together with your hands and roll into a ball. If it is too dry add small amounts of water until wet enough to stick together.

Caution: this requires only a small amount of water

Macaroni & Cheese (using Powdered Milk)

This recipe was featured at our Taster's Table:
1 box elbow macaroni
1/4 yellow onion
1.5 tbs butter
1 tbs flour
2 cups reconstituted powdered milk
8 oz cheddar cheese
4 oz pepper jack cheese
Salt or garlic salt to taste
Pepper to taste

Macaroni: Cook and drain as the box directs.

Cheese Sauce: Mince 1/4 of a yellow onion. Put onion and butter in a sauce pan and cook until the onion is transparent. Add flour and mix to make a roux. Slowly whisk in the reconstituted powdered milk to your roux. Whisk until there are no lumps. Bring mixture to boil. Add 8 oz sharp cheddar cheese and 4 oz pepper jack while continually stirring the ingredients until cheese & milk form a sauce. Add macaroni, salt/garlic salt and pepper as needed. You can also cook & puree cauliflower and add to the cheese sauce to add extra nutritional value without altering the taste.

Hot Chocolate Mix (using Powdered milk)

This recipe was featured at our Taster's Table:
5 cups Non-fat Dry Milk
2 cups Dairy Creamer
2 cups Powdered Milk
4 cups Nestle Quick
1-2 Tablespoons Cocoa (optional)

Combine all ingredients. Mix with hot water.

Lion House Rolls

This recipe was featured at our Taster's Table:
2 Tablespoons Yeast
2 cups Warm Water
1/3 cup Sugar
1/3 cup Shortening
2 teaspoons Salt
2/3 cup Powdered Milk
1 Egg
5-6 cups Flour (*I use ½ whole wheat and ½ white)
Melted butter to brush the tops of the rolls

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed.

Turn onto lightly floured surface and knead until smooth and elastic, or knead in electric mixer. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down, divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on a greased baking sheet with point on the bottom. Repeat with remainder of dough.

To freeze: Place rolls on a cookie sheet not touching each other. When the rolls are frozen place in a ziplock bag and label.

To bake: Brush tops with melted butter. Let rise until double in size. If dough is frozen allow 3-4 hours for this step.

Bake at 400 F for 10 minutes or until golden.
Makes 3 dozen rolls

Magic Mix

2 ½ cups non-instant Powdered Milk (4 cups instant powdered milk)
1 cup flour
1 cup margarine or butter (2 sticks)

Combine powdered milk and flour. Cut margarine into dry mixture. Mix until it looks like cornmeal. Store in an airtight container in the refrigerator. Makes 5 cups. Magic mix can be used as the base for many recipes.

Here’s one website with recipes using Magic Mix: http://www.storefood.com/Grain/ldscn/44.html

How to Mix up Powdered Milk

1 gallon (16 cups) Water

3 cups non-instant Powdered Milk

1 teaspoon Sugar (optional)

½ to 1 teaspoon Imitation Vanilla (optional)

Combine half of the water and all powdered milk and vigorously mix with a wisk until the powder is disolved. Add remaining water and gently mix again with the wisk. For additional flavoring, add sugar and imitation vanilla. Chill before serving.

Powdered Milk Conversion Chart

This conversion chart will help you to know how much water and how much powdered milk to use in your recipes. Just add the dry milk powder to your dry ingredients and then add water when the recipe tells you to add the milk. The Non Fat Dry Milk available at the Dry Pack Cannery is Non-Instant. If you are using Instant Non Fat Dry Milk, use about double the amount called for in the chart below.

Amount of milk called for:	Use this much water	Non-Instant Pwdr. Milk
¼ cup	¼ cup	¾ Tbsp.
⅓ cup	⅓ cup	1 Tbsp.
½ cup	½ cup	1 ½ Tbsp.
⅔ cup	⅔ cup	2 Tbsp.
¾ cup	¾ cup	2 ¼ Tbsp.
1 cup	1 cup	3 Tbsp.

How to Make Little Girl's Hair Bows:

Korker Ribbons (The Curly Ones!)

Supplies:
100% Polyester Ribbon
Wooden Dowels
Bobby Pins or Clothes Pins (to attach the ribbons to the dowels)
Fray Check or Clear Fingernail Polish

A rule of thumb is, the smaller the ribbon, the smaller the dowel. This will insure that you get a tight, not droopy, more perky curl. Wrap your ribbon around the dowel by attaching one end with the pin. Wrap the ribbon with no spaces between each wrap and evenly on the dowel. Again, this will make it more even and tighter curls. Keep about 1/2 - 1 inch on the bottom of the dowel free of ribbon, this is where you will grab when you take it out of the oven.
Heat your oven to 275 degrees. I found that putting the ribbons on the edges of a cookie sheet or on a muffin tin prevents my fingers from getting burned and the ribbon from picking up pieces of last night's dinner! Put your dowels in the oven for at least 15 minutes, up to 25. If you take your ribbon out at 15 min. and find they are not tight enough for you, put them in for 5 more min. Let the ribbons cool for a few min. on the dowel before removing. When you remove them, let them cool a little longer.
Cut your korkers into the desired length putting Fray Check or fingernail polish on the ends to prevent fraying. Gather a bunch together and tie them in their center using either another korker or a similar colored ribbon. Fluff and attach to headband or barrette. They can also be tied around a hair elastic.