1,014 milk powder recipes

Cute Easter egg cookies are tender cut-out cookies shaped with an egg cutter and decorated with smooth pastel icing. A fun Easter baking project for kids, made lighter with a sugar substitute in the dough.

A simple and tasty treat that makes a great light snack between meals.

Onion bread for bread machines with dried onion flakes, onion paste, poppy seeds, and black pepper. A savory, aromatic loaf that works on regular or rapid bake cycles.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Light breakfast muffins with grated apples, orange zest, and warm spices. Made with skim milk powder and minimal fat. Tender crumb from beaten egg whites.

Lemon pancakes lightened with club soda and whipped egg whites. Tiny silver-dollar size, fragrant with fresh lemon zest, fluffy as a cloud.

Wholesome oat granola with oat bran, sunflower seeds, banana chips, raisins, and a hint of orange zest. Honey-baked and naturally sweetened for a fiber-rich breakfast or snack.

Lentil bobotie is a vegetarian South African curry bake with red lentils, golden raisins, and curry powder slow-baked in milk. A hearty, protein-rich plant-based main dish.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

My favorite as a child growing up in cold Minnesota.

Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.

Chewy, golden whole wheat pretzel bread with a hint of molasses sweetness, topped with sesame seeds and coarse salt. Just toss everything in the bread machine and let it work its magic!

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.

Chewy oat cookies with fresh apple chunks, honey, and whole wheat flour. Soft centers, lightly golden edges. Kid-friendly with optional raisins.

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.