Sorry. I don't know any that use that much milk! This is a good chocolate cake recipe but it's only the cup you didn't want (1/4 c. milk powder). http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

1. Make a milk bath mixture and enjoy your milk like Napoleon - soaking in the tub. Best use for removing dairy from your diet ;-). Here's a simple recipe from the Happier Homemaker: http://www.thehappierhomemaker.com/2014/01/homemade-milk-bath-recipe/

2. Check the Nido web site for recipes. I have a huge number of recipes, having used powdered milk products exclusively since 1981, and have many ways I commonly use powdered milk, but they typically use non-fat instant or non-instant powdered milk. I've used Nido several times, but didn't always get the same results as recipes using non-fat dry milk.

3. I've used non-fat dry powdered milk to make different cheeses, but not sure about using Nido for the same recipes: yogurt, ricotta or cream cheese substitute, cottage cheese.

CREAMY 3-MINUTE PUDDING
2 c. boiling water
2 t. butter or substitute
1/4 c. honey
1/8 t. lemon extract
1/2 c. non-instant dry milk powder
1 egg
1 t. vanilla
2-1/2 to 3 T. cornstarch
1/4 t. salt
In a small saucepan over medium heat, add butter and honey to boiling water. With a wire whisk or blender, mix remaining ingredients with 1 c. of boiling water just until free of lumps. Pour slowly into honey water, stirring constantly until thick, about 1 minute. Serve hot or cold. Serves 2-4.

PUDDING MIX
4 c. powdered milk
1-1/4 c. cornstarch
1-1/4 c. sugar
Stir together and store in an airtight container.

To make four 1/2-cup servings of pudding:
In saucepan stir together 1-1/4 c. pudding mix and 2-1/2 c. water. Bring to boil, stirring constantly. Boil 1-minute and remove from heat. Add 1 t. vanilla (and 1-2 drops yellow food coloring if desired). Pour into serving dishes. NOTE: Eat what you make, this pudding does NOT keep well in the refrigerator more than one day. Very tasty with nutmeg served on top or cooked with the pudding.

CASSEROLE SAUCE MIX (similar to condensed soup)

2 c. powdered milk
3/4 c. cornstarch
1/4 c. chicken bouillon powder
2 T. dried minced onion flakes
1 t. dried basil, crushed (optional)
1 t. dried thyme, crushed (optional)
1/2 t. white pepper
Yield: 3 cups, or about 9 cans of condensed soup.
Combine all ingredients, mix well. Store in airtight container.

To Use Mix: Combine 1/3 c. mix with 1-1/4 c. water in a saucepan. Cook and stir until thickened. Use instead of canned soup in a casserole, a white sauce base, or add cheese for a cheese sauce for vegetables, or a mixture for creamed chicken, or chopped hard boiled eggs over toast.

BAKING MIX (Bisquick substitute)
8-1/2 c. all-purpose flour
1 T. baking powder
1 T. salt
2 t. cream of tartar
1 t. baking soda
1-1/4 c. powdered milk
2-1/4 c. vegetable shortening (or coconut oil)

Variations: Use 4-1/4 c. all-purpose flour and 4-1/4 c. whole wheat flour and increase baking powder to 2 T.
1. In a large bowl, sift together all the dry ingredients. Blend well.
2. Cut fat into dry ingredients until evenly distributed. [Grainlady note: The easiest way to do this task is with a hand-held electric mixer instead of a pastry blender - trust me on this one ;-).]
3. Store in a large airtight container. Store in the freezer or refrigerator if using whole wheat flour.
4. Use within 10-12 weeks.
5. Makes about 13-cups. Use cup-for-cup as a substitute for Bisquick.

HOT CHOCOLATE MIX
2 c. sugar
2-1/2 c. powdered milk
3/4 c. cocoa
1-1/2 c. non-dairy creamer
Mix together. To make cocoa: Stir 2 T. of mix into 3/4- to 1-cup hot water.

CITRUS CRUSH
1/4 c. lemonade concentrate
Juice of 1 orange
1/4 c. powdered sugar
1/2 c. dry milk powder
1 c. crushed ice
Put all ingredients into blender. Cover; blend 10-seconds. Serves two.

LOL - Grainlady, you made my day!

Many thanks for the many recipes :)

Plllog - thank you for the recipe. Looks yummy!

Another hot chocolate recipe i've used...you could use for gift-giving next holiday or birthdays.

1 cup sugar....some use confectioners but any will dissolve fine

1 cup cocoa powder

2 1/2 cups powdered milk

1 tsp salt

1tsp cornstarch

pinch cayenne pepper, less or more to taste.

pinch cinnamon

Makes 4 1/2 cups of dry mix. Each batch makes about 6 mugs of hot chocolate. +original recipe uses 2 cups sugar. I added some shaved dark chocolate to my mix. And a few mini marshmallows so i cut back the sugar.

I mixed mine in the food processor as my milk powder was a bit coarse in texture....then added the shaved chocolate and marshmallows in ball jars.

Make yogurt.

dcarch

Make American cheese!

Who knew

How to Make American Cheese

Haven't tried it yet, but I have a can of whole dried milk, so I've got all the ingredients. The grandkids like American cheese, this is a way to make good cheese.

momj - thanks. The cheese looks very nice. Problem is I abstain from milk products as well. I just got a pre-diabetic glucose result and started reading up on the suitable diet and to my horror discovered I was already doing things right. I've always preferred salty to sweet. I don't suffer from uncontrollable cravings for food. I'm thin. I walk daily, plus work in the garden. My blood pressure is slightly lower than normal. I simply don't have the diabetes 2 profile.

I felt i was doomed. I thought this must be genetic and there's nothing I could do to stop it. But I kept on reading and discovered the insulin index - as distinguished from the glycemic index - on which milk and its products score pretty high. Unsuspecting prediabetics who aren't aware of the discrepancy are liable to even increase consumption of milk & its products.

Up until now I used to drink 2-3 cups of milk a day and eat lots of cheese. Now at least I have a culprit besides bad genes.

http://www.mendosa.com/blog/?p=58

http://ajcn.nutrition.org/content/74/1/96.full

"Obviously, fermented and nonfermented milk products give rise to insulinemic responses far exceeding what could be expected from their low glycemic indexes." - from the American Journal of Clinical Nutrition.