Milk Crumbs Recipes

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Steps:

• Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
• Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Steps:

• Preheat oven to 225°F
• Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt.
• Stir in melted butter until well combined.
• Spread mixture on prepared baking sheet and transfer to oven.
• Bake until dried and crumbly, 8 to 10 minutes.
• Remove milk crumbles from oven and let cool completely.
• Transfer milk crumbles to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate.
• Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.

Steps:

• For the Cake: Prepare cake as directed on box, adding in the lemon juice and zest. Bake in 2 (9-inch) round cake pans for time listed on box. Cool completely on wire racks. For the Filling: In a medium mixing bowl and using a hand mixer, beat the cream cheese, confectioners sugar, and lemon juice together until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into cream cheese mixture. Refrigerate until cakes are completely cool. Spread HALF the cream cheese filling on bottom cake layer; add other cake layer and spread rest of the filling on top. (You will need to increase the filling amounts to frost the sides of cake.) Sprinkle cooled crumb topping (recipe below) over the top of cake. Refrigerate for about 3 hours. At serving, sift confectioners sugar over the crumb topping, if desired. NOTES: 1. I used Pillsbury cake mix, using 2. One whole Jumbo egg and 2 jumbo egg whites 3. I used whipping cream for the filling but for a shortcut you may be able to substitute with full-fat Cool Whip 4. I made the homemade crumb topping below but you could just crumble shortbread cookies (such as Lorna Doone Shortbread cookies or Pepperidge Farm Chessman cookies) over the top instead. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Milk Crumb Topping: 1/2 cup dry milk powder (I used non-fat) 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons sugar 1/8 teaspoon kosher salt 1/2 stick butter, melted Preheat oven to 250° F. Line a large baking sheet pan with parchment paper. Set aside. In a medium mixing bowl, whisk together the dry milk powder, flour, cornstarch, sugar, and salt. Add the melted butter and toss mixture together with a spatula, until it starts to come together and form small clusters. Spread clusters out on the prepared pan. Bake for 20 minutes. Remove from oven and cool completely before using on cake.

Steps:

• Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
• Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
• Still on low speed, add the milk crumbs and mix until they're incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.
• Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-they will not bake properly.
• Heat the oven to 350°F.
• Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that's not the case.
• Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Steps:

• Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
• Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.) The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
• Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).