Isn’t the sound of that sweet? I know where I live the sweetened condensed milk goes for $1.30 a can. Pretty pricey, right? Well now you can make your own ooey and gooey sweet and condensed milk desserts from your powdered milk. It is so easy to do (just blend everything in the blender) and so much cheaper! How divine!!
“Eagle Brand” Sweetened Condensed Milk 14 oz. can
1/2 C. hot water
1 C. Powdered Milk
1 C. Sugar
1 T. Butter
Blend in blender very well. Can be stored in the refrigerator or frozen.
Desserts made from sweetened condensed milk are very rich, ooey and gooey delicious! Sweetened condensed milk was actually started back in Civil War times as a way for soldiers to have milk that wouldn’t go bad. Pretty interesting, huh? Anyway, this recipe pictured above is a favorite at our house.
7-Layer Bars
1 C. (2 sticks) butter
1 c. crushed graham crackers
1 c. flaked coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk (See recipe above for sweetened condensed milk)
1 c. walnuts or pecans, chopped
Melt butter in an 8 1/2 x 11 inch pan in your pre-heating oven. Add layer by layer (do not mix) above ingredients in order listed.
Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used. Cut in bars when cool. Time baking carefully.
Powdered milk is great! You can also make evaporated milk out of it…stay tuned to find out how.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
© 2008 – 2010, Crystal. All rights reserved.
I’m always delighted to see the clever means you devise to create such culinary treats with our food storage. However, I notice that the single ingredient that is often not generally a food storage item is butter. Can you use butter powder in some of these recipes?
I have noticed several websites posting how to actually can your own butter. Any experience doing this?
What great questions! I’ve never tried the powdered butter because it hasn’t ever been cheaper than buying regular butter. I do have access to some powdered butter, so I’ll give it a try and let you know! I’ll also look into the canning because I know canning can be tricky with certain items.
um, I just bought some margarine powder last week. It’s 1/2 the price of butter powder. I don’t know if there’s a taste difference or if it really matters when baking or cooking.
Crystal, you’re more than welcome to use it and see how it goes & post about it. I haven’t tried it yet.
And.. I’m salivating over those cookie bars. Yes that’s right. They look downright delicious!
Have you tried making the sweetened condensed mil with splenda instead of sugar? I want to try this. I let you know how it goes.
I just found y’all’s website last week & am overwhelmed by the great information. I am the only one I know even trying to do food storage in my area (Houston, TX) & this site is a huge help. Thank you so much for doing all this.
My questions for you are this: Have you tried to make the magic mix with the powdered butter yet? Where would I even get that or the powdered margarine? Perhaps you’ve answered these & I just didn’t see it. I am new to these type websites.
BTW I use 2 ounces of orange juice in my whole wheat bread, it cuts down on the acidic (harsh) flavor of the wheat. You might want to try that & see if your family notices a difference.
Tonight I was desperate for an easy but fabulous dessert for a special dinner tomorrow, and as I flipped through your new cookbook I found the cheesecake made in the blender. I went to my cupboard because I new I had sweetened condensed milk in my foodstorage, but when I opened it, it was way passed the expiration date and I had to throw it out. How happy I was that just a few weeks ago I had gone to the cannery and canned powedered milk. I used your recipe for making sweet condensed milk and continued to make my dessert! Thanks so much.
Just wanted to share an amazing recipe for Caramel Apple Dip using sweetened condensed milk I used your version and it was incredibly yummy and makes a HUGE amount….this is definitely going to be my contribution to Thanksgiving Dinner (accompanied by a platter of various apple varieties). Click on the link in “website” to go to the recipe.
I usually use my stoneware 8 x 13 pan when baking. What time would you suggest on the 7-layer bars when using the stoneware?
The local extension service says NOT to can your butter because the fats in it will go bad and can make you sick.
I usually use my stoneware 8 x 13 pan when baking. What time would you suggest on the 7-layer bars when using the stoneware?
The local extension service says NOT to can your butter because the fats in it will go bad and can make you sick.