Augason Farms Country Fresh 100% Instant Nonfat Dry Milk is a first-rate substitute for the real thing, and a useful part of any food storage program. It’s an economical alternative to whole milk, fortified with vitamins A and D. Great cooks know that Instant Nonfat Dry Milk helps enhance their baked items, giving them that wonderful golden brown look. It also improves the strength and structure of baked goods, retaining moisture and keeping them fresh longer. It’s useful in recipes that call for milk because it’s made from whole cow’s milk. Just add the indicated amount of water. Use it in your daily cooking and outdoor camping, as well as storing it for emergencies.
- 20 year shelf life*
- 302 servings
- 14 lb, 6-gallon pail
- No refrigeration needed
- Easy to use, just add water, mixes instantly
- Makes over 18 1/2 gallons
- For emergency food storage, camping or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts: Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Old Fashioned Whole Wheat Raisin Nut Muffins
2 cups Augason Farms Hard Red Wheat (ground)
Scant 3/4 cup brown sugar
1/2 cup dry Augason Farms Country Fresh Instant Nonfat Dry Milk
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Augason Farms Iodized Salt
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup coconut – optional
1 egg
1/4 cup cooking oil
1 cup + 2 tablespoons cold water
With pastry blender, mix together first six ingredients, then stir in nuts, raisins and coconut. Beat egg with a fork. Stir oil and water into egg. Add to flour mixture and mix until all ingredients are moistened. Spoon into greased muffin tins. Bake at 400°F for 15-20 minutes. Yield: 12-18 muffins.
Delicious Oatmeal Pancakes
(For a family, double this recipe)
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon Augason Farms Iodized Salt
2 tablespoons sugar
1/3 cup dry Augason Farms Country Fresh Instant Nonfat Dry Milk
2 eggs – separate whites from yolks
1 cup water
1/4 cup vegetable oil
1 cup rolled oats
Combine first five dry ingredients. In separate small, narrow bowl, beat egg whites until stiff; set aside. In separate larger bowl, combine egg yolks, water, oil and oats. Beat slightly and let rest for 5 minutes. Beat until blended. Mix in dry ingredients and then fold in beaten egg whites. Spoon (rather than pour) onto hot greased griddle so that each cake gets some oatmeal. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce, butter and jam, syrup, or your favorite topping.
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