This isn't very cost effective, but most whey powders will have a decent dose of potassium and some reduce the phosphorus, but it's in there too. Dirt Works uses dried whey as an ingredient in an organic fertilizer. Met Rx is high in phosporus. This made me chuckle.

Wow - I haven't thought about those violet candies in YEARS! I don't think these are exactly the same, but they might be similar enough to make do.... Alexa Here is a link that might be useful: Violet Mints

This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two. Linda C Almond Slices 3/4 cup sugar 2 cups all-purpose flour 1 cup brown sugar, packed 2 eggs -- beaten 2 teaspoons baking powder 1 teaspoons almond extract 3 cups almonds -- chopped 1/3 cup oil 2 teaspoons water 1 teaspoon cinnamon -- optional Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

plllog- As I said earlier, it often depends upon how much..... If you have a copy of Shirley O. Corriher's excellent book, "CookWise", check out page 80 for the information. She had this issue with bread when she increased nonfat dry milk in a recipe to 1/2-cup. She says at the end of the information, "I imagine you will find that it does not matter in some recipes, but it may in others." And goes on to say, "Personally I am going to scald both milk and reconstituted nonfat dry milk just for my own peace of mind." It's been several years ago now, but someone here in the group posted the information from "CookWise" (copyright 1997) when we had a discussion on the subject and that's when I purchased "CookWise" and fell in love with the cute as a button Shirley Corriher (who was often a guest on Alton Brown's show) with all her cooking science as a trained chemist. Michigan State University researchers, T. Volpe and M.E. Zabic, isolated the protein in whey that was responsible for the reduced volume and poor texture. And as you can see, the protein is also present in nonfat dry milk. I also have information from Oregon State University (Sept. 2005) on the subject: "There is an unknown constituent within milk that will weaken gluten. The constituent is likely one of the whey proteins acting somewhat as a protease. Scalding denatures it. If not done, the loaf will have a course structure and decreased volume ....." On a personal note, I was trying to develop a high-protein bread with copious additions of whey-based milk substitute powder and vital wheat gluten for about 20% of the flour in the recipe and ended up with lots of bread problems characteristic to those associated with the whey protein. I also experimented using sweet dairy whey powder in sweet dough recipes, to get sweetness without all the additional sugar, and encountered the same problems. So those are examples that are out-of-the-ordinary in the testing world - not a regular recipe. An old family favorite for Dill Bread has 2-cups of cottage cheese in the recipe. If I heat the cottage cheese, then cool to room temperature before adding it to the dough, I don't have a problem. But if it's only room temperature, the bread has a lumpy (rollercoaster-like) crust that gets huge bubbles and separates from the crumb. I would often see similar recipes when judging yeast breads at County Fairs with the same poor bread characteristics. I eventually switched to a Dill Bread recipe that has 1/2 c. plain yogurt (I generally used kefir curd with some of the whey drained) and I got much better bread quality. Until one tries the loaf with AND without scalding the milk, they will not know if scalding will alter the bread texture and loaf characteristics. The same goes for adding the fat to a bread recipe. You can make the same enriched dough recipe with the same ingredients, and when you add the fat late in the kneading (after the gluten has developed), the loaf will be higher and lighter with a more open texture. When you add the fat early in the mixing, it shortens the gluten and the result is a more dense, tender, compact, almost cake-like loaf. Neither is right or wrong, it's just information to know if you would like to alter the end product. A more open texture is nicer for toasting (the holes are great for holding butter and jam), while a dense texture will work well for a sandwich-type application (meat spreads and condiments don't fall through a dense crumb texture). -Grainlady