Ingredient Question!

[Guest]

Are there any uses for slightly spoiled milk? I was wondering if it
could be used in place of buttermilk (sour milk). TIA, Debbi

[Melissa Burnell]

you can make all kinds of things, here’s my favorite Soured Milk Recipe:

Colonial Gingerbread

Put together:
1 cupful molasses
½ cupful butter (softened)
½ cupful Sugar
2 eggs
1 cupful thick sour milk
1 teaspoonful each of ginger and cinnamon
1-½ teaspoonfuls soda sifted with 3 cupfuls of flour;

Directions

First beat all ingredients; bake in loaf; serve warm; garnish with whipped cream.

[Melissa Burnell]

Molasses Donuts (OMG- these are SOOO Good)

1 egg
1/2 cup Sugar
1 tablespoon melted butter
1 3/4 cups flour
1 dash salt
1/4 cup molasses
1/4 teaspoon ginger
1/4 ground cloves
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/4 cup sour milk

Directions

Mix egg, Sugar and butter.
Add molasses and stir.
Add flour and spices.
Stir baking soda into sour milk and add to dough.
Mix in and refrigerate for 2 hours.
Turn chilled dough out on floured surface and roll out to small surface.
Cut out and fry, turning once.
Drain on paper toweling.
Roll in cinnamon sugar.

[Melissa Burnell]

Spooktacular Chocolate Cupcakes

2 cups all-purpose flour
2 cups Sugar
3/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup shortening
3/4 cup buttermilk or sour milk*
3/4 cup water
2 eggs
1 tsp vanilla extract

Peanut butter cream FILLING (recipe follows)
Assorted candies (optional)

Peanut butter cream FILLING
2 pckg (3 oz each) cream cheese, softened
2/3 cup Creamy Peanut butter
1/4 cup milk
1 tsp vanilla extract
3 cups powdered sugar

Directions1 Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2 Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. 3 Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. 4 Prepare Peanut butter cream FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes. 5 * To sour milk: Use 2-1/4 teaspoons white vinegar plus milk to equal 3/4 cup. 6 Peanut butter cream FILLING 7 Beat cream cheese and Peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling. 8 Recipe from Hershey’s Kitchens

[Melissa Burnell]

Fruit Cookies Recipe

Ingredients
1 teaspoonful salt
2 cupfuls brown sugar
1 cupful Crisco
1 cupful chopped Raisins
1 cupful chopped English walnut meats
3 eggs
1 teaspoonful powdered cinnamon
½ teaspoonful powdered allspice
1 teaspoonful powdered ginger
1½ teaspoonfuls baking soda
2 tablespoonfuls sour milk
flour

Directions

To prepare this Fruit Cookies Recipe, first cream Crisco and Sugar together, add salt, eggs well beaten, soda mixed with milk, spices, Raisins, nuts, and enough flour to make stiff dough. About 5 cupfuls flour will be sufficient. Roll out, cut with cookie cutter, lay on greased tins and bake in moderate oven from ten to twelve minutes.

Sufficient for sixty cookies.

[Author]

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