Have you ever used a can of (fat-free) evaporated milk and thought, I wonder how they make this? Ever looked at the back of the ingredients? It’s non-fat milk and dipotassium phosphate (water-soluble salt additive often used as an buffering agent, emulsifier and preservative. It’s used in evaporated milk to thicken it).
Skip the salt and make your own either by simmer it or buying non-fat dry milk powder.
Since I make my own condensed soup I buy a big box of non-fat dry milk, Wal-Mart’s brand.
Here’s how you can make your own:
2/3 cup non-fat dry milk powder
3/4 cup water
Mix milk and water (makes 1 cup)
simmer 2 1/4 cups of regular whole milk until it reduces to 1 cup
Use it anywhere that calls for evaporated milk!
There you have it!
Stay tuned for more Meal Plan Monday’s and as always, with every recipe I post, I do hope you love it!
Linking up with: thebettermom
As I finish packing up the last batch of my homemade pumpkin puree, I can’t help but think about these yummy recipe’s that I have found. It’s pumpkin season!! That means bloggers, homemakers, sons, daughters and friends have found all different kinds of ways to put pumpkin into their dishes and I must say that people have become pretty creative with their recipe’s.
I’ve never really liked pumpkin…well at least I thought. I can remember when I was younger I had someone make a pumpkin pie for me and it was by far thee worst thing I’ve ever tasted. So you can imagine my remorse when fall came around. I was reluctant to try anything pumpkin, thinking that it would taste like my sore childhood memory. LOL
Anyways, I’ve found a new place for pumpkin in my heart and I’m happy to share with you some recipe’s I think you’ll love. Now these are secret weapons so use them wisely. Only whip them on your husband when his selective hearing kicks in. Haha! Or bake them for yourself and watch chick flicks all day. However you do it, do it all to the glory of God! 🙂
Like any recipe that I post, I hope you tuck these away somewhere safe. Let me know how you love them!
Pumpkin pancakes via highheelsandgrills
Pumpkin butter via skinnytaste
Pumpkin swirl cheesecake via ThisSillyGirl’sLife (Can’t wait to try!!)
via minimalist baker
Pumpkin cinnamon rolls via thegirlwhoateeverything
Pumpkin scones via browneyedbaker
Pumpkin zucchini bread via Taste of home
via supergluemom (would be great with brown butter icing)
Pumpkin bars via Betty Crocker (My mother in-love made these! Delish!)
Linking up with: thebettermom.com and wedded wednesdays
The end of the summer is here. Need I say it? I’m so ready for fall my friend. All in the three-month lay over I resigned from my job, moved, and got married. I got married!!!!!
I’d been looking for something light and refreshing to get us through the heat in the mid summer days. I stumbled upon this recipe while searching for something to do with my strawberries. You could easily do this with peaches or watermelon. Whatever you do, do it! The summer is ending. Treat yourself!
Anyways, Summer is never complete without the lush taste of something cold and the summer get’s even better if you don’t have to pay for it; now or later. This has got to be my most favorite summer recipe to make. It’s so simple! My heart bounces bountifully when the rush of cold strawberries touches my lips. Not to sweet, not too bitter but perfect for those hot summer nights or cold winters near the fire. (Somebody buy me fire!!)
Enough with this.
Strawberry Sorbet: Adapted from CafeJohnsonia
1 Cup Water
1 1/4 cups sugar
16 oz package of strawberries
1 Tbsp lemon juice
small pinch of salt
In a small saucepan, bring to a boil the sugar and water. Stir until sugar dissolves. Set aside.
(I cut my strawberries in quarters and mashed them with a potato masher before putting them in the blender. Add the lemon juice and salt if you do this.)
Puree strawberries, water/sugar mixture, lemon juice and the pinch of salt in a blender or food processor. If your food processor isn’t big enough, puree the strawberries, lemon and salt and mix in the water mixture.
Chill the mixture overnight or a day in a flat container being sure to stir occasionally every few hours or so. ( I found that a metal loaf pan works great!)
Enjoy the fruity goodness! 🙂