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Tip: Baking with Evaporated Milk
Posted by Hallee on Aug 17, 2011 in Hallee's Galley, kitchen & cooking tips
I grew up in a family of six. Other than my mom, we were all big milk drinkers. Our household went through a gallon of milk every day.
When my mom baked, she never used the milk out of our gallons – she always used canned “evaporated milk.” It’s how I grew up baking.
Old-Fashioned Whole Wheat Buttermilk Pancakes
The perfect breakfast food. A staple in my house.
Pin ItMa-Maw Lucille’s Buttermilk Biscuits
Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best buscuit. I use a trans-fat free vegetable shortening.
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