888 powdered milk recipes

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

No-bake coconut candy balls with a melted chocolate center, made from just 5 ingredients. A prize-winning recipe that's freezer-friendly and looks stunning on holiday cookie trays.

Add a boost to your mornings with this drink made out of skim milk, peanut butter and bananas.

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Mokettes aux amandes, French chocolate truffles flavored with rum-pounded almonds, coffee concentrate, and powdered sugar, rolled in grated chocolate. The vintage Belgian-French confiserie classic.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Marji's fudgies: dense fudgy chocolate drop cookies with cocoa, powdered milk, and a stiff dough that bakes into a brownie-cookie hybrid. Foil-pan baking trick included.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Sicilian pizza dough made in the bread machine with active dry yeast, dry milk powder, and a touch of butter. Hands-off thick-crust dough that rises pillowy and bakes with a crisp underside.