Use on cardstock paper or cardboard for the best results.
Milk:
Enjoy!
]]>Serves: 4
Servings: 8
Mix 3 cups of Medallion Whole Milk (9 Tbs. of milk powder, and fill to the 3 Cup line).
Instructions:
The mixture might still be a little soft, but form a general round shape, then when roll it in the cookie crumbs to round out.
Store in an airtight container in the refrigerator.
]]>Crust
Cheesecakes
Whipped Cream
Crust
Cheesecakes
You can also use this recipe in a 9 inch pie plate.
]]>Do not over bake, or you won't get fudgy brownies.
Let brownies completely before slicing.
]]>*Reduce Sugar as desired
]]>Note: Do keep an eye so that the milk doesn't boil over. Also, strain if desired.
Top with whipped cream
]]>You can use either skim or whole milk powder. Feel free to try adding the powder to your favourite recipe, but if you're looking for a new recipe to try, check out one of our favourites below!
*Note: cookie dough can chill in refrigerator for up to 3 days.
]]>If you would like to make different flavours of icecream, add your flavourings/toppings in step 3! Some fun ideas include chocolate, cookie dough, or walnuts!
Enjoy!
]]>Yields: 14 ounces
]]>Storing: refrigerate in an air tight container for up to one week.
Enjoy!
]]>Enjoy!
]]>We are eagerly working our way through the recipes, and have already identified this peanut butter fudge as a favourite! Try them out, and let us know your thoughts.
We are now challenging you to try out this delicious cake recipe, or create your own recipe using Medallion Milk powder. Post the final outcome on Facebook and tag Medallion Milk so we can see what you come up with!
*To make your own evaporated, and sweetened condensed milk using Medallion Milk powder, please see the recipes below.
Recipe yields 12 oz.
Recipe yields 14 oz.
]]>