NANCY BACKUS wrote to MICHAEL LOO <=-
Having been forced to drink it as a child, I only used it as a
fortifying and/or called-for ingredient in cooking and baking... I
I hated the nonfat powdered milk growing up but now I drink something
called Morning Moo's from Augason Farms. It tastes nothing like that
awful stuff from the past and is much cheaper than buying regular milk.
From Augason's website (
https://tinyurl.com/y5kbqnvh):
==
Morning Moo's powdered milk alternative is an excellent way to ensure
you and your loved ones get calcium and vitamins A and D during a time of crisis. Not only is this dry powdered milk beverage ideal for emergency
food storage, it is also perfect for cooking and baking throughout the
week. Augason Farms milk products make the best drink mixes and can be
used in any recipe that calls for milk.
. Certified gluten free
. Low Fat Whey Milk Alternative
. Fortified with Vitamins A & D
. Easily mixes with water
. Perfect for long term food storage, emergency preparedness and
survival food
. Refrigeration recommended once milk has been prepared
. Large, institutional size cans with lids
. Shelf life up to 20 years*
Morning Moo's Low Fat Milk Alternative -- Certified Gluten Free
Morning Moo's Low Fat Milk Alternative is a whey-based beverage ideal
for everyday use or as a part of your emergency food supply. It looks and tastes like fresh milk, is rich in calcium and fortified with vitamins,
much like 2% milk. Add the indicated amount of water to easily enjoy
this powdered milk beverage. It is delicious served steaming hot with
brown sugar and pumpkin spice. This dry powdered milk alternative can
also be used as a substitute for light cream by adding only half the recommended amount of water.
===
I have issues with processing milk (I am not lactose intolerant though)
but have none with Morning Moo's. Walmart usually has a cheaper price
on this than Augason unless Augason is running one of their sales.
They also have Chocolate Morning Moo's too.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Double Chocolate Muffins
Categories: Chocolate, Muffins
Yield: 12 servings
4 oz (1 stick) margarine or
Butter
3 oz 1 oz. squares, cut up, of
Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 ds Salt
2 c Flour
1 c Buttermilk
1 ts Baking soda
6 oz Semisweet chocolate chips
(1 cup)
1. Preheat oven to 400 deg. F. In a 2-quart glass bowl, combine
butter and unsweetened chocolate. Heat in microwave oven on High 2
to 2 1/2 minutes, until melted and smooth when stirred. Let cool to
lukewarm.
2. Stir in sugar, egg, vanilla, salt, and buttermilk, until
thoroughly blended. Mix together flour and baking soda and stir into
chocolate mixture just until combined. Stir in chocolate chips.
3. Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups,
filling to top.
4. Bake 15 to 20 minutes, or until a cake tester inserted in center
comes out clean. Let muffins cool in pans 5 minutes, then transfer
to racks to cool completely. Serve warm or cool.
From: 365 Great Chocolate Desserts by Natalie Haughton.
Harper-Collins publishers 1991.
Enjoy! - Jeff Duke
MMMMM
Later,
Sean
... Lost interest? It's so bad I've lost apathy.
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