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Volume III
April 26, 2013

Weekly Home / Cook'n & Eat'n

7 Handy Cooking Hints Using Canned Milk

By Alice Osborne

Do you have some on hand? Canned milk is a very versatile pantry staple that you'll want to keep around. Here are 7 things canned milk does really well:

1) CRUMB COATING: For a firmer, tastier coating, roll foods in crumbs or flour mixture, shake lightly and then dip into canned milk before rolling in crumbs again.

2) BINDING: Because of its consistency, undiluted canned milk is perfect for binding ingredients for fish patties, meat loaves, hamburgers, etc.

3) CREAMING: Use canned milk straight from the can for soups. It also makes great gravies and sauces.

4) WHIPPED TOPPING: No whipping cream on hand? No problem, if you have canned milk! It will whip to three times its volume. Just pour 1/2 cup chilled canned milk into a chilled bowl, whip until it begins to thicken; add 1 tablespoon powdered sugar and a few drops vanilla extract. Serve at once as a great topping for puddings, fruit pies or other desserts.

5) AS MILK: When a recipe calls for milk, dilute canned milk with an equal quantity of water and use as your recipe directs.

6) CREAMING POTATOES: Use canned milk instead of butter, and beat until potatoes are creamy. Add salt and pepper to taste.

7) CREAMING COFFEE: Canned milk poured straight from the can makes a fine coffee creamer.

Finally, a frugal and tasty dessert I learned to make when I was a young girl in high school home economics class, Frozen Lemon Crunch, has been a favorite of our family ever since. It's surprisingly easy to make and everyone really likes how refreshing this nourishing, sherbet-type dessert is. So if you don't have any on hand, consider getting some canned milk this week and start experimenting with this very versatile pantry staple.

Frozen Lemon Crunch

A refreshing dessert made with canned milk!

Prep time:
Cook time:

Serving size: 6
Calories per serving: 261

1 cup undiluted
1/3 cup lemon juice
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
1 (8-ounce) package softened cream cheese
1/2 cup finely crushed cornflakes
2 tablespoons melted butter
3 tablespoons sugar

Freeze canned milk in square cake pan until soft ice crystals form around edges of the tray (about 15 to 20 minutes). Whip until stiff. Add lemon juice and whip very stiff. Beat sugar, salt, and cream cheese until mixture is thick and creamy. Fold in whipped carnation and grated lemon rind. Spoon into cake pan.

To make topping, mix cornflakes, butter, and sugar together in bowl. Sprinkle over top of filling. Freeze until firm (approximately 2 hours) and serve cold.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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