These are some recipes I've used in classes I've taught at the Food Bank, Sr. Citizen Center, and at the Co. Extension Office on Using USDA Food Commodities. -Grainlady WHITE SAUCE MIX 1/2 pound butter or margarine 2 c. plus 2 T. nonfat dry milk powder 1 c. flour 3 t. salt Combine all ingredients. Mix well with a pastry blender, food processor, or even an electric mixer. The mix will be granular in texture. It will keep well covered in jars in the refrigerator. To make a medium white sauce: add 1/2 c. dry mix to 1 cup hot water and cook until it thickens. Use the same proportions for larger amounts. To make cheese sauce: add 1/2 c. cheese to each cup of white sauce. You can change the amount of cheese, depending on how much "cheesy" flavor you want. Thin the cheese sauce with some liquid milk and add some cooked broccoli for cream of broccoli soup. Toss in some bacon bits, chives, etc. to add additional taste. Substitute broccoli with cooked potato. Potato Soup Made with White Sauce Mix (6 servings) 1 t. salt 1 c. water 2 c. finely chopped potatoes 2 T. chopped onion 1/2 c. chopped celery 3/4 c. White Sauce Mix 3 c. liquid (try liquid from cooked vegetables plus additional water) Put the water and salt in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into 3 cups of liquid. Cook until slightly thick. Stir all the time. Add cooked vegetables to the white sauce. Heat 3 or 4 minutes. ------------------- Carrot Soup Made with White Sauce Mix (6 servings) 1/2 t. salt 1-1/2 c. water 2 T. chopped celery 2 c. finely chopped carrots 1 T. chopped onion 3/4 c. White Sauce Mix 3 c. liquid (liquid from cooked vegetables plus water) Put the salt in the 1-1/2 c. water in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into the 3 cups of liquid. Cook until slightly thick. Stir all the time. Add the cooked vegetables to the white sauce. Heat 3-4 minutes. ----------------------------- Casserole Sauce Mix (using nonfat dried milk powder) (Source: Iowa State University Extension) This sauce mix is also a substitute for canned condensed soups. 2 c. nonfat dry milk powder 3/4 c. cornstarch 1/4 c. instant chicken bouillon 2 T. dried onion flakes 1 t. dried thyme, crushed (optional) 1 t. dried basil, crushed (optional) 1/2 t. pepper Combine all ingredients and store in an airtight container. To use as substitute for ONE can condensed soup: Mix 1/3 cup of the dry mix with 1-1/4 c. water in a sauce pan. Cook and stir until thickened. Add 1 T. butter, if desired. If you want, you can add some mushrooms (canned or dehydrated) for "mushroom soup", add celery for cream of celery. ---------------------- Hot Beverages (Mixes - using non-fat dry milk powder.) Add hot water and enjoy . (Note: the small amount of baking soda in each recipe is used to increase the solubility of the mix in water. For best dissolving results, put the mix in the cup then pour in hot water. For people on low-sodium diets, baking soda should NOT be used. If you substitute sugar with a non-calorie sweetener, be sure to use less than called for due to the difference in bulk of sugar VS sweetener.) Cafe Cappuccino 1/2 c. instant coffee granules 3/4 c. sugar 1 c. non-fat dry milk powder 1/2 t. dried orange peel 1/8 t. baking soda Mash orange peel in mortar and pestle or in a bowl with the back of a spoon. Stir all ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6 to 8 ounces of water. Yield: 1 c. dry mix, or enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. --------------------- Cafe Francaise 1/2 c. instant coffee granules 1/4 c. sugar 1-1/4 c. non-fat dry milk powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded t. in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 25 calories each: 20 calories if powdered sweetener is used. -------------------- Italian Mocha Espresso 1 c. instant coffee granules 1 c. sugar 4-1/2 c. non-fat dry milk powder 1/2 c. cocoa 1/2 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Use 2 T. for each 4 ounces of water (serve in a small demitasse cup). Yield: 4-1/2 c. dry mix. Each mix to make 36 cups at 60 calories each. This is a VERY strong and rich coffee. Artificial sweetener is not recommended for this recipe. ----------------- Cave Vienna 1/2 c. instant coffee granules 2/3 c. sugar 2/3 c. non-fat dry milk powder 1/2 t. cinnamon 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 35 calories each; 12 calories if powdered sweetener is used. ---------------- Swiss Mocha 1/2 c. instant coffee granules 1/2 c. sugar 1 c. non-fat dry milk powder 2 T. unsweetened cocoa powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. ------------ Mexican Cocoa 1-1/2 c. sugar 4-1/2 c. non-fat dry milk powder 1 c. unsweetened cocoa powder 1/4 t. cinnamon 1/2 t. baking soda 1/2 c. instant coffee granules (optional) Stir ingredients together, if possible, put in blender until powdered. Use 3 T. for each 8 ounces of water. Yield: 4-1/2 c. dry mix. Enough to make 24 cups at 105 calories each; 70 calories if powdered sweetener is used. ------------------------------ Whipped Topping using non-fat dried milk powder 1/2 c. ice water 1 T. lemon juice 1/2 c. dry milk powder 1/2 c. sugar Mix ice water and dry milk. Whip until soft peaks form. Add lemon juice and continue to beat until the peaks are firm. Add the sugar. Refrigerate and use in a short while. It can be dropped in servings on an open tray and frozen. Package and keep frozen until it is used. For a creamy tint, add 1 or 2 drops of yellow food coloring. About 10 calories per tablespoon; makes about 3 cups. ------------------ Strawberry Fluff (using Whipped Topping recipe above) 1 10-oz. package frozen strawberries, thawed OR 1-1/2 c. fresh sliced strawberries 1/2 t. unflavored gelatin, softened in 1/2 c. cold water 2 c. whipped dry milk topping (above) Soften the gelatin in the cold water and heat to dissolve. Drain the berries. Add enough water to the juice to make 1/2 cup. Mix dissolved gelatin and juice. Chill until mixture is consistency of unbeaten egg white. Add strawberries and whip until light and fluffy. Combine whipped dry milk topping and strawberry mixture. Chill until mixture mounds in the spoon. Place in dessert dishes and refrigerate until served. 6 servings, 1/2 cup each. 90 calories per serving. -------------------------- Orange Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold orange juice 2 T. orange marmalade Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and orange juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in orange marmalade. Serve at once (nice as a topping on a snack cake). Makes about 2-1/2 cups. Pineapple Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold unsweetened pineapple juice 2-3 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk and pineapple juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in powdered sugar. Serve at once. Makes about 2-1/2 cups. Lemon Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice water 3 T. lemon juice 4-5 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and ice water in chilled bowl. Beat on highest speed until soft peaks form (3-4 minutes). Add lemon juice. Beat until stiff (3-4 minutes longer). Fold in powdered sugar. Serve at once. Makes about 3-1/2 cups. Great on gingerbread. -------------------------- Snacks/Treats/Candy Using powdered milk. Logs 1 c. non-fat dry milk powder 1 c. honey (or agave nectar if avoiding high-glycemic sweeteners) 1 c. peanut butter 1 c. wheat germ 1 c. raisins 1 c. oatmeal (lightly toasted 1/2 c. chopped pecans 1/2 c. unsweetened coconut 1/2 c. sesame seeds (OR kasha) 1 c. (or more) graham cracker crumbs Combine all ingredients except graham cracker crumbs in large bowl; mix well. Shape into 2-inch logs. Roll in graham cracker crumbs. Yield: 24 logs. Honeys 1 c. chunky peanut butter 1 c. honey (OR agave nectar for a low-glycemic sweetener) 1 c. non-fat dry milk powder 1-1/2 c. crushed wheat CHEX cereal 60 whole wheat CHEX 2 c. crushed rice CHEX cereal Combine first 4 ingredients in bowl; mix well. Shape into 1-inch balls. Press 1 whole wheat Chex into each ball. Roll in crushed rice cereal. Chill, covered, for 2 hours. Yield: 6- snacks. Peanut Butter Snacks 1/2 c. peanut butter 1/2 c. honey (OR agave nectar for a low-glycemic alternative) 1 c. toasted wheat germ 2 T. non-fat dry milk powder 1/2 c. raisins (OR currants, OR dates, Or other dried fruit) 1/2 c. unsweetened coconut Combine peanut butter, honey, wheat germ and dry milk powder in bowl; mix well. Stir in fruit. Shape into balls. Roll in coconut, coating well. Store, covered, in refrigerator. Yield: 15 snacks. Microwave Treats 3/4 c. peanut butter 1/4 c. honey (OR agave nectar) 3 T. butter 1/2 c. non-fat dried milk powder 1/2 c. sunflower seeds (shelled - raw or roasted - your choice) 1/3 c. sesame seeds 1/3 c. crushed cereal (flakes - bran or cornflakes, or Chex, etc.) 1/4 c. chopped dried apricots (OR other dried fruit of choice) 2/3 c. unsweetened coconut Microwave peanut butter, honey and butter in 1-1/2-quart glass casserole on HIGH until melted. Stir in next 5 ingredients. Shape into balls. Roll in coconut. Chill for 3 hours. Yield: 30 snacks.

If you have sweetened coconut milk, it can be an acceptable substitute. If the coconut milk is not thick enough, you might have to reduce it down a bit or perhaps add a bit of tapioca or cornstarch to it. Adding coconut flakes would also help it to stay together. I've substituted coconut milk for SCM in macaroons, and I like them better. If you 12 oz can of coconut milk is not sweetened, you can add 1/3 cup sugar to it - that's what I do in my macaroon recipe. Lars Here is a link that might be useful: Lars' Macaroons

I wanted to make coconut ice cream today and found this recipe here, but I did not follow it exactly. Instead I used 1 can (18 oz) coconut cream 1-1/2 cups heavy cream 1/2 cup coconut milk 2/3 cup sugar 2 tbsp Amaretto I had considered making a custard, since I was using some coconut milk (which is very thin and freezes solid), but I thought the Amaretto would soften it sufficiently. I bought the coconut cream (Savoy brand) at a Thai market, and it was larger than I expected - more than two cups. I have no idea how this will turn out, but I will adjust the recipe next time if I do not love it. Kevin does not like coconut (except in curry, and I do not like coconut in curry), and so it is best for me to make something frozen if I use coconut. Coconut ice cream is one of my all time favorites, and it reminds me of being on the beach in Mexico, where the ice cream is made from fresh coconuts. I was inspired to make this ice cream because I bought some coconut milk eggnog and like that as much as I do regular eggnog. I'm also thinking of buying some eggnog that I like and putting it directly into the ice cream maker. Low temps lately have been in the mid to upper 50s, and so it hasn't been all that cold here, although it's supposed to dip down to 45° Christmas morning, which is about as cold as it gets here. This week-end it is not supposed to get above 60°, which is pretty rare, but I will be eating ice cream anyway.

I prefer Wilderness Family Naturals Powdered Coconut Milk and then I can make it however "rich" I need/want it. It's wonderful fermented with real kefir grains!!! -Grainlady Here is a link that might be useful: Wilderness Family Naturals - Powdered Coconut Milk