MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure. | Taste of Home Community
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MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

Last post Oct 20, 2011 9:20 PM by justyouandme20002001 . 39 replies.

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  • MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.
    MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure. No date on publication. Some of these recipes are not on the Milnot website.

    Use MILNOT in all recipes calling for milk, cream, or evaporated milk,
    When the recipe says “milk,” use equal parts of MILNOT and water.
    When the recipe says “cream,” use MILNOT straight from the can.
    For “sour cream,” add 1 Tablespoon lemon juice or vinegar.
    When the recipe says “evaporated milk,” use MILNOT according to recipe directions.

    MILNOT is evaporated milk with the butterfat removed, and replaced with vegetable oil. It is nearly cholesterol free. Contains fewer calories than whole milk, cream, or regular evaporated milk.

    Delicious in coffee or tea. Pour over cereal, on fresh fruit.
    Whips without chilling, adds richness to mashed potatoes, gravy, sauces.
    In yeast baking, no scalding is need.

    MILNOT combines with any liquid. For more flavor and extra nourishment, dilute MILNOT with fruit juices, stock, or other cooking liquid instead of water.

    Want everything you cook or bake to taste better---use MILNOT.

    Many recipes, recipe archive, and kids recipes.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.
    MILNOT CHEESE CAKE (no cooking)

    1 – 3 ounce package lemon flavored gelatin
    1 cup boiling water
    1 – 8-ounce OR 3 – 3-ounce packages cream cheese
    ½ cup sugar
    1 teaspoon vanilla
    1 tall call MILNOT (13 ounces), whipped
    3 cups graham cracker crust (or less if desired)
    ½ cup butter OR margarine, melted

    Mix graham cracker crumbs and melted butter.
    Pack 2/3 of mixture on bottom and sides of 9 x 13 x 2 – inch pan (or larger).

    Dissolve gelatin in boiling water. Chill until slightly thickened.
    Cream together cheese, sugar and vanilla; add gelatin and blend well.
    Fold in stiffly whipped MILNOT. (This can be done with electric mixer.)
    Spread filling on graham cracker crust. Sprinkle with remaining crumbs.
    Chill several hours (or overnight). Cut into squares and serve plain or garnished with fruit.

    YIELD: 12-16 squares

    To Milnot Cheese Cake add 3 Tablespoons lemon juice and ½ cup sugar. Serves 20 adequately.


    4 cups light brown sugar, firmly packed
    ¾ cup MILNOT
    dash of salt
    2 Tablespoons butter OR margarine
    1 cup broken pecans
    1 teaspoon vanilla

    Heat brown sugar and MILNOT to boiling; add butter.
    Cook until mixture reaches soft ball stage (about 4 minutes) stirring frequently to prevent scorching.
    Cool to room temperature; beat until mixture begins to lose its gloss.
    Add nuts and vanilla. Continue beating until creamy.
    Drop quickly from tablespoon on waxed paper.
    YIELD: Makes about 24.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    2 cups sugar
    1 cup light corn syrup
    1-½ cups MILNOT

    Cook over medium heat, stirring until all the sugar is dissolved. Continue cooking until mixture forms firm ball in cold water. Be sure to stir frequently. (246 degrees on candy thermometer, about 40 minutes.)

    Add very slowly:
    1-½ cups MILNOT
    ¼ cup butter OR margarine
    ½ teaspoon salt

    Continue cooking as above (firm ball or 246 degrees on thermometer---requires about 25 minutes). Remove from heat and add 1 teaspoon vanilla.

    Pour into shallow, buttered pan (9 x 9 OR 6 x 11).
    Cool. Cut into squares.
    (Coated with chocolate very good OR may be rolled and coated with coconut OR crushed nuts and sliced.)

    NOTE: If candy curdles, beat with electric mixer until smooth and pour into pan.
    YIELD: over 2 pounds


    3 cups sugar
    1 cup MILNOT
    1 – 7-ounce jar Marshmallow Crème
    ¾ stick margarine
    1 – 12-ounce package chocolate chips
    1 cup chopped nuts, optional

    Mix sugar, MILNOT, and margarine together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly.

    Remove from fire and stir in chocolate chips and marshmallow crème. Stir ingredients until mixture is creamy and smooth. (An electric mixer many be used.) Pour into buttered 9 x 9 – inch pan. Allow to cool, and cut as desired.
    YIELD: 2-½ pounds


    3 cups sugar
    1 cup MILNOT
    1 pint jar Marshmallow Crème
    ¾ stick margarine
    1 – 12 ounce package Angel Flake Coconut
    1 cup chopped nuts, optional

    Basic cooking directions as above Fudge recipe. Substitute coconut for chocolate chips.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    2 cups chilled MILNOT
    1 package instant pudding mix* (chocolate flavor)
    1 – 9-inch baked pastry shell
    ½ cup chilled MILNOT (for topping)
    2 Tablespoons sugar
    ½ teaspoon vanilla

    Pour 2 cups chilled MILNOT into deep mixing bowl. Add instant pudding mix. Beat with rotary beater OR electric mixer on medium speed until smooth, about 1 minute. Pour into backed and cooled pastry shell. Chill until firm.

    Just before serving, whip ½ cup chilled MILNOT until stiff. Beat in sugar and vanilla. Spread over top of pie. Garnish with grated chocolate. Serve immediately.
    YIELD: 6-8 servings

    *Use instant pudding mix requiring 2 cups liquid.


    1 – 9-inch unbaked pie shell
    4 slightly beaten eggs
    ½ cup sugar
    ¼ teaspoon salt
    ½ teaspoon vanilla
    ½ teaspoon almond extract
    1 tall can MILNOT plus enough water to make 2-½ cups

    Let shell chill while making filling.
    Blend eggs, sugar, salt, vanilla, and almond extract. Gradually stir in hot diluted MILNOT.
    Pour into chilled unbaked pie shell.
    Bake in moderately hot oven (400 degrees) about 35 minutes.
    Pie is done when knife inserted halfway between the outside and center of custard comes out clean.
    Remove from oven. Sprinkle with nutmeg.
    Set on cooling rack 15 to 30 minutes, then chill in refrigerator.


    1 cup MILNOT
    1 cup sugar
    1/8 teaspoon salt
    2 squares unsweetened chocolate
    1 teaspoon vanilla

    Combine all ingredients, except vanilla, in saucepan. Mix well. Bring to a boil.
    Cook, stirring constantly, for 3 minutes. Remove from heat. Add vanilla.
    Serve hot over ice cream. YIELD: 1-½ cups sauce.

    Add 3 cups confectioners’ sugar to Hot Sundae Sauce.
    Beat well and spread in greased pan. Cool and cut in squares.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    1 9-inch unbaked pastry shell
    1 cup brown sugar
    2 tablespoons flour
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 cup cooked pumpkin
    2 cups MILNOT
    2 eggs beaten
    1/2 cup nut meats (optional)

    Mix sugar, flour, salt and spices together and stir into pumpkin. Add MILNOT and eggs. (Add nuts at this point, if used.) Pour into pie shell and bake at 450° for 10 minutes; reduce heat to 350° and continue baking for another 25 to 30 minutes, or until filling is firm (when knife inserted in pie comes out clean.) Garnish with whipped MILNOT topping.

    WHIPPING HINTS . . . . to whip MILNOT use clean, dry utensils. MILNOT cannot be over-whipped. MILNOT expands at least four times in volume when whipped.


    1 1/3 cups brown sugar
    1/3 cup softened butter
    2 eggs
    1/2 cup MILNOT
    1 1/2 cups sifted cake flour
    3 teaspoons baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 lb. dates, cut

    Force brown sugar through a sieve, before measuring to remove all lumps and then pack into measuring cup.
    Put all ingredients in a mixing bowl and beat 3 minutes.
    Bake in a loaf cake pan lined with waxed paper at 350°, about 35 to 40 minutes.


    1/3 cup shortening
    1/2 cup granulated sugar
    1/4 cup brown sugar
    1 egg
    1 1/4 cups sifted flour
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    1 cup uncooked oatmeal
    1/4 cup MILNOT
    1/2 cup raisins
    1/2 cups chopped nutmeats
    1/2 teaspoon cinnamon

    Cream shortening, add sugar gradually and cream until fluffy. Add egg, beat thoroughly.
    Sift flour, salt, cinnamon and nutmeg together, add oatmeal.
    Add dry ingredients and MILNOT alternately, mix well after each addition. Add raisins and nuts.
    Drop on greased baking sheet. Bake at 450° about 10 minutes.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    2 eggs
    ½ cup MILNOT
    1/4 teaspoon salt
    6 slices day old bread
    2 to 3 teaspoons bacon drippings

    Beat eggs slightly. Add MILNOT and salt. Pour into a shallow bowl or soup plate.
    Dip bread into mixture and sauté in small amount of fat, browning on each side.

    OR fry in hot deep fat, 385 degrees, until browned.
    Serve hot with syrup or honey.
    SERVES 6.


    2 cups sifted flour
    3 teaspoons baking powder
    ½ teaspoon salt
    ½ cup sugar
    ½ cup chopped nuts
    1 cup diluted MILNOT (½ cup MILNOT, ½ cup cherry juice OR water)
    3 Tablespoons melted shortening
    1 egg, beaten
    1/3 cup chopped maraschino cherries

    Sift dry ingredients together. Add nuts.
    Mix all liquids together. Add cherries.
    Blend into dry ingredients just until moistened.
    Bake in greased 9 x 5 –inch loaf pan.
    Bake at 350 degrees about 60 minutes.


    1 cup corn meal
    1 cup flour
    3 teaspoons baking powder
    1 teaspoon salt
    1 cup diluted MILNOT (½ cup MILNOT and ½ cup water)
    1 egg
    4 Tablespoons butter, melted

    Mix first four ingredients, well. Add diluted MILNOT, beaten egg, and melted butter.
    Bake in well-oiled shallow pan (8 x 10 – inches)_or cornstick pan.
    Bake in hot oven, 425 degrees, about 20 minutes.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    ½ cup MILNOT
    1 egg
    ½ cup fine, dry bread crumbs
    2 teaspoons instant onions
    1 teaspoon salt
    1/8 teaspoon pepper
    1 pound ground round steak
    4 to 6 slices bacon

    Combine MILNOT, eggs, crumbs, onion, salt, and pepper. Blend well.
    Add ground round and mix lightly. Allow to stand about 5 minutes.
    Shape into thick patties, 4 to 6. Circle each patty with a bacon strip and secure with toothpick.
    Place in pre-heated broiled. Broil on one side until browned (approximately 8 minutes).
    Turn and broil second side until browned (approximately 6 minutes).

    Optional: 4-6 slices of bacon


    1 tall can MILNOT (13 ounces)
    2 cups cubed, cooked ham, beef, lamb OR veal
    1 Tablespoon minced onion
    ½ teaspoon salt (except with ham)
    ¼ teaspoon pepper
    ¼ cup stuffed olives, if desired
    4 medium-sized potatoes
    2 Tablespoons flour
    (½ cup grated American cheese, if desired)

    Mix meat, onion, salt, pepper, and olives.
    In greased 1 – ½ quart casserole: Alternate layers of meat mixture and potatoes, sprinkling potatoes with flour.
    Pour MILNOT over top.
    Cover and bake in moderate oven (350 degrees) for 1 hour.
    Remove cover for last 15 minutes of baking time, and sprinkle with cheese, if desired.
    YIELD: 6 servings.


  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    1 package macaroni (½ pound)
    2 Tablespoons butter
    2 Tablespoons flour
    2 cups diluted MILNOT (1 cup MILNOT and 1 cup water)
    ½ teaspoon salt
    1/8 teaspoon pepper
    1-½ cups grated American cheese (3/8 pound)

    Break macaroni into 1-inch pieces, and cook in a large quantity of salted water until tender. Drain, rinse with cold water, drain again.

    In the meantime, make a white sauce of the next 5 ingredients. When ready to serve, add the grated cheese, stirring vigorously until cheese is melted. Add cooked macaroni. Serve.

    Prepare macaroni and cheese. Pour into buttered casserole.
    Top with ¼ cup buttered bread crumbs.
    Bake at 375 degrees for 15 minutes, OR until crumbs are delicately browned.


    ¼ cup butter OR margarine
    ¼ cup chopped onion
    1/3 cup chopped green pepper
    ¼ cup flour
    2 cups MILNOT
    1 teaspoon salt
    1 cup shredded cheese
    1 cup chopped chicken (2 – 5-ounce cans)
    1 – 4-ounce can mushrooms
    1 cup cooked peas
    ¼ cup chopped pimento
    1 – 8-ounce package spaghetti, cooked & drained

    Cook onion and pepper in butter until tender. Blend in flour and MILNOT. Cook, stirring constantly, until smooth.
    Add salt, ½ cup cheese, chicken, mushrooms, peas, and pimentos.
    Alternate layers of sauce with cooked, drained spaghetti in greased casserole (approximately 2 quarts).
    Sprinkle with remaining cheese.
    Bake in 400 degree oven for 20 minutes. YIELD: 6-8 servings.

    NOTE: If liquid from peas, mushrooms, etc. is not use, amount of MILNOT should be increased --- at least ½ cup.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    1 can cream of mushroom soup
    ½ cup MILNOT
    1 can tuna (6 ounces)
    1 cup drained peas
    2 Tablespoons chopped pimento
    1-1/3 cups crushed potato chips

    Mix soup until smooth, add MILNOT. Add tuna, peas, and pimento. Blend thoroughly.
    In baking dish place half the potato chips, pour in tuna mixture. Top with remaining potato chips.
    Bake at 350 degrees about 25 minutes. SERVES 4.

    Use chow mein noodles instead of potato chips. Add 2 sliced hard cooked eggs.

    Use 2 cup chicken, instead of tuna. OMIT potato chips. Heat mixture in saucepan and pour over toast points.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    2 pounds beef, ground
    2 teaspoons salt
    ¼ teaspoon pepper
    2 cups bread crumbs
    2 eggs, beaten slightly
    ¼ cup celery, chopped
    1 onion, minced
    1 green pepper, chopped
    1 cup MILNOT

    Mix meat with seasonings, crumbs, eggs, chopped vegetables, and enough MILNOT to make a moist mixture.
    Pack meat loaf mixture firmly into a loaf pan. Chill.
    Turn out into a roasting pan, and bake in a moderate oven, 350 degrees, oven for 1-½ hours.
    SERVES 12


    MILNOT is excellent when used in whipped potatoes, because of the high content of solids. MILNOT actually whips itself into the potatoes and makes them rich and fluffy.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.
    PLEASE NOTE! With the following recipes pour total content of ingredients into freezer container to 1-½ inches below the top of the container. This will avid overflow of the contents due to freezing expansion.


    1 quart milk
    1 – 16-ounce can chocolate syrup
    2 cups sugar
    4 eggs, beaten
    salt (dash)
    2 teaspoons vanilla
    3 tall cans (13 ounces, each) MILNOT

    Blend ingredients together.
    Pour into gallon freezer can and finish filling freezer can with 1-½ inches of the top with whole milk.
    Freeze per freezer manufacturers’ instructions.
    YIELD: Makes 1 gallon.


    1 can (6 ounces) frozen fruit juice – strawberry, lemon, etc.
    1 can (9 ounce) crushed pineapple
    1 tall can (13 ounces) MILNOT, whipped

    Thaw punch until mushy. Add to whipped MILNOT, beating constantly. Then fold pineapple into the misture and freeze, in freezer tray. (No stirring required.)
    YIELD: Makes approximately 3 pints.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    ½ gallon milk
    3 packages powdered drink mix, any flavor (stir into milk)
    2-½ cups sugar
    ¼ teaspoon salt
    1 tall can (13 ounces) MILNOT
    1 small can crushed pineapple (any fruit may be added that it desired)

    Pour all ingredients into freezer can and freeze per manufacturer’s instructions.
    (Lemon-lime or Orange flavoring may be added.)


    3 eggs
    2 1/2 cups sugar
    1/2 teaspoon salt
    2 teaspoons vanilla
    1 12-oz. can MILNOT
    1/2 gallon milk

    Beat eggs well; add sugar, salt and vanilla. Beat thoroughly. Add MILNOT and milk. Freeze.


    FRUIT: Add 2 or more cups drained fruit, mashed or diced.

    LEMON: 1 teaspoon lemon juice added with only 1 teaspoon vanilla.

    To prevent quick melting 1 tablespoon unflavored gelatin may be added (soak gelatin in 1/4 cup water, melt over hot water, add to milk.)


  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.

    1 pkg. sweet cooking chocolate (German's)
    1/2 cup boiling water
    1 cup butter, shortening or margarine
    2 cups sugar
    4 egg yolks
    1 teaspoon vanilla
    2 1/2 cups sifted cake flour
    1 teaspoon soda
    1/2 teaspoon salt
    1/2 cup MILNOT plus 1 teaspoon vinegar and water to make 1 cup
    4 egg whites

    Melt chocolate in boiling water. Cool.
    Cream butter and sugar until fluffy, add egg yolks one at a time and beat thoroughly.
    Add chocolate and vanilla, stir until blended.

    Sift flour with soda and salt. Add sifted dry ingredients alternately with soured MILNOT, beating after each addition. Beat egg whites until stiff, fold into batter.

    Pour into three 8-inch pans which have bottoms lined with waxed paper. Bake at 350° 35 to 40 minutes.


    1 cup MILNOT
    1 cup sugar
    3 egg yolks
    ½ pound margarine (less if desired) – (1 cup margarine)
    1 can flaked coconut
    1 cup chopped pecans

    Combine MILNOT, sugar, egg yolks, margarine, and vanilla in saucepan.
    Cook over medium heat 12 minutes, stirring constantly, until mixture thickens.
    Add 1 can flaked coconut and 1 cup chopped pecans.
    Beat until cool and thick enough to spread.
    Spread on top layers, not sides of German Chocolate Cake.


  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.
    That's all there is, folks!

    Bless our troops, past and present, on this Memorial Day weekend.

  • RE: MILNOT’S FAVORITE RECIPES from an old MILNOT recipe brochure.
    Dutchmom thank you so very much for sharing these with us.
    I have used Milnot for years and several recipes that you posted was recipes I lost in a move in the 70's.

    Wishing you a happy and safe holiday weekend.



    Blessed are those that can give without remembering and take without forgetting.