sally2- Not ALL powdered milk products "taste wretched". You just haven't experienced the ones that taste good. These are the brands we use and they are difficult to detect from regular milk - straight from the glass. We've done the taste tests with milk-lovers over the years, including my husband, and they never knew they were consuming "powdered milk" in anything it's been used in, including drinking it. Country Cream - an instant non-fat dry milk product http://www.grandmascountryfoods.com/ Morning Moo's - a non-instant, low-lactose, whey-based milk substitute available from Augason Farms (formerly Blue Chip Group) - http://www.augasonfarms.com/ I realize "taste" is subjective, but many people who would NEVER drink buttermilk wouldn't think anything contrary to adding it to chocolate cake or scones. There is more contributing to the flavors in a recipe besides powdered milk. Heat alters the sugars in milk, which will alter the milk flavor. Have you ever tasted raw flour? Nothing pleasant-tasting about that.... ;-) -Grainlady

I use coconut oil as our main fat for cooking/baking, and I'm here at the bellybutton of "over there" (Kansas), but I wouldn't use any brands that are hydrogenated like Copha. That's as bad (for your health) as using hydrogenated shortening, which is what we use instead of Copha. Believe me, if the general population WANTED Copha, it would be readily available. Coconut oil is more commonly used by the Hispanic community around here, and LouAna brand is carried at Wal-Mart as well as our local grocery store. For years I had to order it because it wasn't available locally. I also use Lyle's Golden Syrup. I CAN get it locally - even out here in the middle of nowhere, and use it in any recipe calling for light syrup because I avoid high fructose corn syrup (like Karo syrup) these days. I use Steen's 100% Cane Syrup for dark syrup. More information and recipes using evaporated milk at the link below, as well as other brands of evaporated milk web site. -Grainlady Here is a link that might be useful: Carnation Evaporated Milk

Rusty asked, "So how would switching [to other forms] be of any benefit, price wise?" Buying ahead at current prices is the benefit. Forewarned is forearmed..... Think of it this way, if I buy $100 of powdered milk products at today's prices (something I normally use and it would be enough for a year) and it goes up 300%, I'll save a lot more on that purchase than if that same amount of money was in a savings account at today's interest rates over that same year. If dairy prices skyrocket for 6-months and then drop again over the next 6-months, I'm going to be able to use what I have in my home food storage, not change my buying habits or what I normally use, and my $125/month food budget won't take a hit - and that's my bottom-line. If nothing happens to the price of milk, I'm still good.... It's also easier to get accustomed to, or learn how to make and incorporate substitutes, before they are needed. I remember a few years ago on this message board during an ice or snow storm, people were posting us lists of food items they had on hand and were asking for help with what they could make to feed their families because they couldn't get out to go shopping and had to rely on what they had on hand. Those of us who practice home food storage do so to save money - first and foremost, be prepared for emergencies such as loss of income, natural disasters, interrupted food supplies, power outages, etc., and we are often good at finding options. I'm not going to wait until AFTER a disaster to prepare. -Grainlady

Ruthanna, now you mentioned it, I keep slice and bake cookies in the freezer pretty much all the time, although some were not meant to actually be slice and bake. The 5 ingredient gluten free peanut butter cookie lends itself well to freezing in a roll, as does my basic sugar cookie recipe. Some, like Grandma's Molasses cookies, don't roll well, but freeze well in balls, so I just take out a dozen and bake them. My favorite, though, is this maraschino/white chocolate shortbread cookie, also not meant originally as a slice and bake, but it works really well as one. I don't use the food coloring and just drizzle the white chocolate over the top of the baked cookies, then sprinkle with a pinch of red sugar. They're nice for Valentine's Day and you can also use the green maraschino cherries in them for red and green Christmas cookies. The recipe comes from Better Homes and Gardens. I never make the balls and flatten them, I always roll into a roll, chill and cut about 1/4 to 1/2 inch thick for baking. 1/4 inch makes them crisper, I like them thicker, they seem to have more of the shortbread texture that way. White-Chocolate Cherry Shortbread 1/2 cup maraschino cherries, drained and finely chopped 2 1/2 cups all purpose flour 1/2 cup sugar 1 cup cold butter 1/2 tsp almond extract 2 tsp shortening sprinkles, sanding sugar, etc. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands). Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased ungreased cookie sheet Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Now I may have to go drag a roll out of the freezer and bake some..... Annie