DRY MILK...

Dry Milk can be used in any recipe.

Adding additional milk to a recipe will enhance the nutritive value of the recipe.

In any recipe calling for milk, simply ad the dry milk in with the other dry ingredients. sift to blend then add water called for in the dry milk in with all the other wet ingredients.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.

Recipes call for many types of milk.

All of the following can be made from powdered milk!!!

Whole milk

1 cup water

1/3 cup powdered milk

Evaporated Milk

1 cup water

2/3 cup evaporated milk

Whipped Evaporated Milk

Makes 3 Cups

1 cup evaporated milk

2 T Lemon Juice

Thoroughly chill evaporated milk.

Add lemon juice and whip until stiff.

Sweeten and flavor as desired.

Condensed Milk

1/2 Cup Hot Water

4 cups powdered milk

2 cups Sugar

1/4 cup butter

Blend in blender very well. Can be stored in fridge or frozen.

Butter Milk or Sour Milk

1 Cup water

1 T vinegar or lemon juice

1/3 cup powdered milk

Drinkable powdered milk

Powdered milk is better used in recipes than to drink. To improve the flavor of powdered milk, mix half whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill for several hours.

Rice Milk

1/2 cup rice

1/2 to 1 T. brown sugar or other sweetener

2 cups water

1/2 tsp vanilla extract (opt.)

Place ingredients inn a blender (Vita-Mix works best).

Run on high 2-3 minutes or until smooth. Shake well before using.

Sour Cream

Don't have any?? Mix one cup milk with one T. lemon juice.

Let sit for ten minutes. Can use in recipes like stroganoff.

(More of the Blalock's notes)

Replacing Fat in Recipes (ie: Butter, Margarine, Shortening)

White Beans can be used 

to replace most fat in baking.

Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (or use blender). Replace in recipes cup for cup.

Example: Recipe calls for 1 cup of margarine - use 1 cup of mashed beans. 

You may need to add some liquid to your recipe to get the dough consistency you want.

*note - mashed beans do not last very long in the fridge - 

so store them in the freezer in freezer bags.

Method 2: Grind beans in your wheat grinder. Store in an air tight container. Replace fats in the recipe - cup for cup - as above. You will need to add liquid since the beans will be part of the dry ingredients.

Applesauce can be used to replace some or all of the fat in recipes. It can also be used in things like whole wheat muffins, pancakes, etc. to make them not so dry. 

Pureed Plumbs for a plumb tree can also be used for moisture.

"More of the Blaylock's Notes"

Integrating Whole Wheat...

Remember the Blaylock's Preparedness lesson...?

Well here are some wonderful thoughts and ideas pulled from notes from that day --- 

just to refresh our memories...

Using whole wheat flour...

Use wheat in recipes that your family already likes. Then it is not totally unfamiliar to you and you know the recipe is good.

Don't switch to total whole wheat with out building up to it. Your system will not be used to it - and you will end up sick. Work up gradually.

Try wheat in desserts first - who can turn down a cookie??

Do not feel like  you must use 100% whole wheat. Half white - half whole wheat often give excellent results.

How to substitute Whole Wheat into your favorite recipes.

Wheat flour is heavier that white flour and needs more leavening. 

In yeast breads, use more yeast and let it rise longer.

In baking powder leavened products, increase baking powder by 1 tsp for every three cups of whole wheat flour.

Recipes using baking soda need not be adjusted.

In baked products using eggs; separate the eggs and beat the whites until stiff. Then fold in just before baking. for extra lightness, an extra separated egg may be added. good for waffles and especially cakes.

Thought this was cool!

Butter bottled
(Google “bottled butter”)

Real butter is best but margarine works too.

Heat pint jars in the oven @ 250 for 20 minutes.
Heat lids in boiling water for 3 minutes.

Slowly stir and melt the butter in a pan.
After it has boiled for 5 minutes, 

stir and then scoop the butter into the hot jars.
Use a funnel to keep butter off the rims.

Place the hot lid and ring on the jar and wait for the “plink.”

Shake jars several times over the next 15-20 minutes. The separation will stop.

While still slightly warm, put the jars in the refrigerator.
Check every 10-15 minutes, shaking jars each time.

Eventually the butter will harden. Leave in refrigerator for one more hour.

Bottled butter can store on your shelf  for at least 3 years!!!

Photos and instructions can also be found HERE.

Grains Class...

Today we had an enrichment activity that focused mostly on the use of fresh grains in our everyday meals - Kristine Ward led the discusion in her home -- & was full of excitement and information about all the grains she can get her hands on.

According to Kristine this is a book to have... click on the link below...

Cooking & Baking with Fresh Ground Flour
Complete Grain Guide

by Christine Downs

She made a Waffles using a recipe from this book --

slightly altered.
The Recipes is as follows...

Simple Whole Wheat Waffles / Pancakes
pg. 18 of Cooking & Baking with Fresh Ground Flour by Christine Downs


1 cup freshly ground red or white hard wheat flour
1/4 level tsp salt
2 level tsp Baking Powder
4 eggs
1 cup Milk
2 tbsp melted butter

1. Combine the flour salt and Baking Powder in a medium size bowl
2. Beat the eggs and milk until batter is smooth. Stir in the Melted Butter. Mix Well.
3. Pour the batter into Hot, well oiled waffle iron or skillet. Cook until brown.

These were quite wonderful even with out any toppings - honestly no need for butter or syrup! -- although I was in charge of the toppings and was sure to bring plenty of less than healthy choices there. haha.