888 powdered milk recipes

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

Chocolate cocoa waffles fold beaten egg whites into a cocoa batter for crisp-edged, fluffy dessert waffles. Serve hot with whipped cream and berries for after-dinner indulgence.

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Soft, buttery biscuits enriched with eggs and a touch of sugar for a tender, slightly sweet crumb. Baked side by side so the edges stay pillowy, then split and served warm with jam, butter or whipped cream.

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.

Cornmeal waffles fold beaten egg whites into a yellow cornmeal batter for crisp-edged, tender-centered Southern-style waffles. A 20-minute breakfast that holds up to maple syrup, butter, or fresh fruit.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Stop looking for great blueberry muffins, these are delicious!

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Scotch oatmeal waffles: hearty breakfast waffles built on rolled oats and brown sugar, no flour needed. Tender, lightly sweet, with a satisfying chew oat-lovers will recognize.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Cornmeal pancakes with melted lard, plenty of baking powder, and a tender, slightly grainy crumb. A 15-minute breakfast pancake with old-fashioned corn flavor and crispy edges.