Ingredients

• 2 1/2 cups (350g) all-purpose four
• 2 to 4 tablespoons Super Cow milk powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup (150g) granulated sugar
• 3/4 cup (161g) dark brown sugar
• 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 ounce bag (about 2 cups) semisweet chocolate chips

Directions

1. Mix the dry ingredients:

In a medium mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.

2. Beat the sugars and the butter:

With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.

3. Mix in the eggs and vanilla:

Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

4. Mix in the flour mixture:

Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.

5. Mix in the chocolate chips:

Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.

6. Chill the dough:

Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

7. Heat the oven to 375F:

Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.

I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.

8. Scoop the dough:

Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

9. Bake the cookies for 10 to 12 minutes:

While the first batch bakes, scoop the cookies for the next batch.

The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.

10. Cool the cookies:

Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

Continue baking cookies in batches until all the cookie dough has been used.

11. Enjoy:

These cookies are at their best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).

Ingredients

• 3/4 cup Swiss natural peanut butter (creamy)
• 1/2 cup honey
• 3/4 cup Super Cow milk powder
• 3/4 cup quick oats
• 2 tablespoons flaxseed meal
• 1/4 teaspoon sea salt
• 4 ounces chocolate

Directions

1. In a mixing bowl, stir together the peanut butter and honey. Add the milk powder, quick oats, flaxseed meal and optional ¼ teaspoon salt, and stir to thoroughly combine.
2. Using your hands, roll the dough into balls about the size of large gumballs. Place the balls on a baking sheet lined with parchment paper and refrigerate to firm up, a few hours or overnight. (A firmer texture will make dipping in the warm chocolate easier. Cover them if you plan on leaving them overnight.)
3. When ready to dip, warm the chocolate in a double boiler until melted. (Tip: Use of a double boiler prevents chocolate from scorching. If you don’t have one, you can fashion one with two pots that are close in size.) Dip the balls into the melted chocolate and roll to evenly coat. (I use a dinner fork.) Allow the excess chocolate to drip off, and then place the dipped balls onto another parchment paper-lined baking sheet. The melted chocolate will set more quickly if you place them in the refrigerator or freezer briefly once finished.
4.  https://fountainavenuekitchen.com/protein-packed-peanut-butter-balls/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Ingredients

• 5 cups of Super Cow Milk (prepared)
• At least 12oz of sweetened condensed milk
• 1 cup of semi-sweet chocolate chips
• 1 Tsp of vanilla extract
• Mini marshmallows
• Ground Cinnamon

NB: 3 tbsps of Super Cow Milk per 1 cup or 250ml glass.

Other Supplies Needed:

• Medium-large pot
• Whisk
• Mixing bowl
• Spoon
• Ladle

Directions

1. Pour Super Cow Milk into pot over low heat
2. keep it on low heat the entire time to prevent burning
3. Add the sweetened condensed milk, chocolate chips, dash of cinnamon and vanilla extract to the milk
4. Stir regularly for at least 30 minutes to ensure the chocolate and milk doesn’t burn to the bottom of the pot
5. Ladle the thick and creamy hot chocolate into a mug
6. Add marshmallows or any topping you like.
7. Sprinkle of cinnamon if desired

Ingredients

• 1 cup white sugar
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 3 cups Super Cow Milk (prepared)
• 4 egg yolks
• 3 tablespoons butter
• 1 ½ teaspoons vanilla extract
• 1 cup flaked coconut
• 1 (9 inch) pie shell, baked

NB: 3 tbsps of Super Cow Milk powder per 1 cup or 250ml glass of water.

Directions

Step 1

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in Super Cow milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

Step 2

Place a strainer over a clean mixing bowl; set aside.

Step 3

Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

Step 4

Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Ingredients

• 2 cups heavy whipping cream
• 2 cups mixed Super Cow Milk (see mixing instructions below)
• 1 cup sugar
• 2 teaspoons vanilla extract or vanilla bean paste

NB: 3 tbsps of Super Cow Milk per 1 cup or 250ml glass.

Tools

• 13×9-inch Pyrex pan
• Large mixing bowl
• Mixing spoon
• Hand mixer

Yield: 1-1/4 quarts

Directions

Step 1: Prep Your Pan

Freeze an empty freezer-safe shallow bowl or pan. Our Test Kitchen prefers to use a 13×9-inch Pyrex pan, but anything stainless steel works well here, too.

Step 2: Mix It Up

In a large bowl, stir all the ingredients until the sugar is dissolved.

Test Kitchen Tip: For the smoothest texture, make sure the sugar is completely dissolved before you freeze.

Step 3: Freeze

Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.

Step 4: Back to the Freezer

Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.

Store the ice cream in a covered freezer container until ready to serve. That’s it!

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 2 cups Super Cow Milk
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 4 egg whites

NB: 3 tbsps of Super Cow Milk per 1 cup or 250ml glass.

Directions

• In the bowl of a stand mixer, beat the egg yolks until they lighten in colour. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the Super Cow Milk, cream and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.

Ingredients

• 1 ½ cups Super Cow powdered milk
• ½ cup desiccated coconut
• ¼ cup cream
• ¼ tsp elychee
• ½ tsp ginger powder
• ½ cup granulated sugar
• ¼ cup water
• Cherries

Directions

1. Add cream to Super Cow powdered milk. Using your hands, mix well to ensure the cream is properly incorporated throughout the Super Cow powdered milk. It should not be wet at this point.
2. Add to a food processor. Process until the mixture turns to fine crumbs. Add to a bowl.
3. Add the elychee, ginger powder and desiccated/shredded coconut to the milk mixture. Mix well to ensure all ingredients are properly incorporated.
4. Add sugar and water to a pot over low/medium heat. Bring to a boil until the mixture gets sticky. Be very careful in this step. The mixture should not be too liquid and it should not get to the point of threading.
5. Pour the sugar mixture into the bowl with the Super Cow powdered milk mixture. Use a spoon to combine them.
6. Using your hands (be careful as the sugar mixture will be hot) form small smooth balls. Take a piece of cherry and press it into the center of each ball.
7. Let them rest for a bit to set or you can enjoy them immediately after making.

 NOTE: you can use shredded coconut as well but ensure that it’s finely crushed up. Chunks of the coconut makes it a little difficult when forming them into shape.

Ingredients

For the batter:

• 1 ¼ cups Super Cow powdered milk
• 1 tablespoon all-purpose flour
• 1/2 teaspoon elychee or ground cardamom
• 3/4 teaspoon baking powder
• 1/4 cup evaporated milk
• 1/4 cup pureed ginger
• 3 cups oil for frying

For the syrup:

• 2 cups water
• 2 cups sugar

Directions

1. Place oil on medium heat.
2. Place sugar and water to boil until it is thick. Then set aside.
3. In a bowl, add Super Cow powdered milk, ginger, flour, elychee and evaporated milk.
4. Knead into a soft dough.
5. Form into 1/2-inch balls and fry on medium low heat until golden brown.
6. Drain oil and add syrup. Leave to soak overnight.
7. Enjoy!

Ingredients

(9 serving recipe)

For the Starter (Tangzhong)

• 3 tbsp water
• 3 tbsp whole milk
• 2 tbsp all-purpose flour

For the Dough

• 1 tbsp active dry yeast
• 1/2 cup ½ cup prepared Super Cow milk, warm (105-115 F) (to prepare, mix 1.5 tbsp of Super Cow Full Cream Milk Powder and ½ cup of water and then warm)
• 3 tbsp Super Cow Milk powder
• 1/4 cup sugar
• 1 tsp salt
• 1 large egg
• 1/4 cup unsalted butter melted
• 2 and 1/2 cups all-purpose flour
• 1 tbsp milk for brushing on the buns

Directions

Make the Tangzhong:

1. In a small pot, stir together milk, water and flour until lump -free.
2. Cook over low heat while stirring continuously until the mixture is thick like a paste.
3. Transfer to a small bowl and let cool.

Make the Dough:

1. In a large mixing bowl, add the warm milk. Sprinkle the yeast and about 1 teaspoon of the sugar.
2. Let this mixture sit for about 5 minutes, or until the yeast turned foamy.
3. Add the sugar, Super Cow Milk powder, butter, egg, salt and the cooled tangzhong.
4. Use a big wooden spoon to incorporate all the ingredients together.
5. Add the flour and stir it into the rest of the mixture.
6. Once the dough has gathered together into a shaggy mass, turn it over into a floured surface
7. Knead the dough until it is smooth, elastic and soft.
8. Shape the dough into a ball and place in a lightly greased bowl. 
9. Cover the bowl and let the dough rise for 60-90 minutes until puffy.
10. Divide dough into 9 portions, shape each into a ball and place on a greased 9-inch baking pan.
11. Cover the rolls and let rise again for 50 minutes.
12. Preheat oven to 350 F.
13. Brush the surface of the rolls with milk and bake at 350 for 15-17 minutes, or until the tops are golden.
14. Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.

Ingredients

• ¾ cup and 3 tablespoons Super Cow Milk powder
• 1 ½ teaspoon baking powder
• 1 ¾ cup and 2 tablespoon butter
• ¾ cup condensed milk
• 1/3 cup and 2 teaspoon caster sugar
• 4 ½ cup all-purpose flour

Directions

1. Prepare the flour mixture

   To begin making these cookies, use a strainer and sieve all-purpose flour with baking powder. Then mix this sifted flour mixture with Super Cow milk powder. Keep it aside until needed again.

2. Prepare the milk mixture

   Take a deep-bottomed bowl and add butter along with caster sugar. Mix well with a wooden spoon or rubber spatula. Then add condensed milk to this mixture. Mix again.

3. Mix the milk and flour mixture & knead a soft dough

   Combine the sifted flour mixture (see step-1) with the condensed milk mixture and knead into a smooth dough. Transfer the dough to a bowl and cover it. Refrigerate it for 20 minutes. Meanwhile preheat your oven at 160 degree Celsius.

4. Divide the dough & shape into thin cookies

   Take out the cookie dough from the refrigerator and divide it into small portions. Flatten these portions into thin circles using your hands or rolling pin.

5. Brush them with butter and place on the baking tray

   Brush butter on a baking tray and place the prepared cookies on it. Make sure to leave some space in between to allow the cookies to rise and expand.

6. Bake for 30 minutes before serving

   Bake for half an hour or until the cookies get a crispy texture. Serve fresh! Do try this recipe, rate it and leave a comment below

Tips:

For giving your cookies an equal and even shape, use a cookie cutter or a sharp-edged steel glass tumbler.

You can also add 2 tsp cream of tartar to enhance the taste of these cookies.

Feel free to decorate the cookies with granulated sugar.

Ingredients

• 1 cup Super Cow Milk powder
• 2 eggs.
• 1 teaspoon vanilla extract.
• 1 cup vegetable oil.
• 1/2 cup water.
• 1 cup confectioners’ sugar.
• 1 cup all-purpose flour.
• 1 Tablespoon baking powder.
• Sweetened condensed milk or simple syrup to drizzle.
• Fresh fruits to accompany cake

Directions

1. Preheat oven to 350F.
2. In a skillet over medium heat, roast the Super Cow Milk powder until it is evenly toasted and brown.
3. In a bowl mix vanilla and eggs until foamy.
4. Add oil and water, mix well.
5. Mix in the sugar.
6. In a separate bowl, mix the flour and baking powder.
7. Add them to the egg mixture and beat until flour disappears.
8. Add the toasted Super Cow Milk powder, mixing well until everything is well combined.
9. Pour the batter in a prepared bundt cake.
10. Bake for 25-30 minutes until done. Take the cake out and let it stand for 2-3 minutes until able to handle well.
11. Flip the cake to take it out and immediately drizzle with condensed milk or syrup.
12. Garnish right before serving with some extra powdered sugar.
13. Serve with fresh fruits or nuts and enjoy!

Ingredients

• 2½ cups flour (all-purpose or sifted whole wheat flour)
• 1 cup bran
• ½ teaspoon salt
• ⅓ cup Super Cow Milk powder
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 3 bananas (large)
• 2 egg whites
• ½ cup honey
• 2 tablespoons butter (melted)
• 1 cup orange juice
• 2 cups berries (your choice**)

** If you decide to use frozen berries, go ahead and add them to the batter without thawing.

Directions

1. Preheat oven to 400°F.
2. In a mixing bowl, combine the flour, bran, salt, milk powder, baking soda and baking powder.
3. In a larger bowl (or in a blender), mash the banana with the egg whites until frothy. Stir in honey, butter and orange juice. Add to the dry ingredients and fold the berries into the batter. Mix until just combined.
4. Fill greased muffin cups until 2/3 full (or use unbleached baking cups). Bake for 18-20 minutes.

Ingredients

For the Cake

• 6 eggs at room temperature (separate the egg whites from the yolks)
• 2 cups caster sugar
• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ¾ cup warm milk

For the Milk Bath

• 2 cups water (room temperature) 
• ¾ cup Super Cow Milk powder
• ½ can sweetened condensed milk
• 1/3 cup heavy cream

For the Topping

• ½ can sweetened condensed milk
• 1/3 cup heavy cream
• 1 cup Super Cow Milk powder

Directions

For Cake

1. Grease a rectangular cake pan (8 x 12 inches) with butter and set aside.
2. Preheat oven to 350 Fahrenheit degrees or 180 Celsius degrees
3. In a bowl, beat the egg whites at medium to high speed for about 4 minutes, gradually adding the sugar until light and fluffy.
4. Add the yolks one at a time until well combined.
5. Sift half the flour and baking powder over the mixture. Gently fold in with a spatula, ensuring not to deflate the egg whites.
6. Add half of the warm milk and stir gently.
7. Repeat the process with the remaining flour and milk. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well mixed.
8. Pour batter into the prepared pan and smooth off the top. Make sure to only fill 2/3 of the pan to prevent overflowing when baking.
9. Bake for 30 – 40 minutes until a toothpick can be inserted in the centre of the cake and come out clean.

Milk Bath

1. Combine the Super Cow Milk powder and water in a jug until completely dissolved.
2. Add the sweetened condensed milk and heavy cream. Stir until well combined.
3. With the cake fully baked and still hot, use a fork to create hole throughout the entire cake.
4. Slowly pour the milk mixture evenly over the cake. Set aside. 

Topping

1. In a medium bowl, combine the sweetened condensed milk, heavy cream and Super Cow Milk powder. Stir until well combined.
2. Spread the mixture evenly over the cake and sift Super Cow Milk powder on top. Yum! 

Ingredients

DRY MIX:

• 4 cups Super Cow milk powder
• 2-2/3 cups sugar
• 1-1/3 cups corn-starch
• 1 to 1-1/3 cups baking cocoa
• 1/2 teaspoon salt

PUDDING (for each batch):

• 2 cups whole milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. For mix, sift together all ingredients. Store in an airtight container or re-sealable plastic bag.
2. For pudding, combine 1 cup mix with milk in a saucepan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Pour into individual serving dishes and add your choice of topping. Serve warm.

Ingredients

• 2 cups Super Cow milk powder
• 3/4 cup corn-starch
• 1/4 cup reduced-sodium chicken bouillon granules
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. In a large bowl, combine all ingredients. Store in an airtight container.
2. For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
3. For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened
4. Add your favourite vegetables or stripped meat to your soup base for your personal soup!

Ingredients

• 3 eggs
• 3 1/8 tablespoons Super Cow milk powder
• 7/8 cups water
• 1 cup flour
• 5/8 cups cheese
• 1 3/8 tablespoons melted butter
• salt

Directions

1. Preheat oven to 210 degrees Celsius.
2. Put popover moulds in oven.
3. Pour the Super Cow milk powder in a bowl, and dilute it with water, whisking with a fork.
4. In another bowl whisk the egg, add the milk, whisk for 2 or 3 minutes.
5. Gradually add the flour and salt, and mix to obtain a smooth paste, then add the melted butter.
6. Add the cheese.
7. Remove the moulds from the oven, grease, and fill to 2/3 full.
8. Bake for about 20 minutes (until very inflated), then for about 10 minutes at 180 C.

Ingredients

• 4 tablespoons butter unsalted
• 1/4 cup + 2 tablespoons milk 60 ml + 30 ml, divided
• 1.5 cups Super Cow milk powder
• 1/2 cup powdered sugar, also known as confectioners’ sugar (do not replace with regular white sugar)
• 1/2 teaspoon cardamom powder
• 1/2 cup dark chocolate chips  
• 1/2 cup white chocolate chips
• crushed pistachios, dried rose petals, edible silver leaves, coconut powder for garnishing

Directions

1. To a pan add butter and 1/4 cup milk on medium heat. Let the butter melt and then add the Super Cow milk powder. Stir for a minute and lower the heat to low.
2. Add sugar and 2 more tablespoons Super Cow milk and stir. Also add cardamom powder and mix well.
3. Cook for 5 to 6 minutes on low heat until the mixture leaves the sides of the pan (stir continuously).
4. You should be able to make a non-sticky ball from the mixture easily. If not, cook for additional 1 minute but do not over-cook.
5. Transfer mixture to a bowl and use an immersion blender or regular blender to smooth it out, this step is optional but recommended. Cover and refrigerate the dough for 30 minutes.
6. Then take a small portion of the dough and roll between your palms to make a ball. 
7. Freeze for 15-20 minutes.
8. Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate chips on top of that pan, the bowl should not be touching the surface of water.
9. This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. If using regular chocolate, you will need to temper it first.
10. Stir the melting chips on low heat until they melt and you have a smooth melted chocolate.
11. Take the dough balls out of the freezer and dip them in the melted chocolate, coating from all sides.
12. Garnish with chopped nuts, dried rose petals, coconut powder, edible silver leaves etc. I also melted some white chocolate wafers same way and made white chocolate burfi truffles.
13. Keep the truffles refrigerated and enjoy!

Ingredients

• 1 9-inch deep dish unbaked pie crust (can use homemade or refrigerated)
• ⅔ cup + 3 TBS Super Cow Milk powder
• 4 large eggs
• ¾ cup white granulated sugar
• ¼ tsp salt
• 1½ tsp vanilla bean paste (can use vanilla extract)
• 2½ cups 2% milk
• ½ tsp ground cinnamon
• Ground nutmeg for sprinkling
• Whipped cream, optional for topping

Directions

1. First, the custard will be very thin before baking so be sure to use a sturdy pie dish and not one that is disposable and flexible, otherwise you may end up with a big mess when transferring to your oven!
2. Heat oven to 300F. Line a cookie sheet with parchment paper and spread the Super Cow Milk powder in a thin layer. Bake in oven for 6-9 minutes, watching it constantly and stirring a few times, until the powder has a nutty caramel aroma and is golden brown.
3. Using the back of a spoon or a coffee grinder, crush into a very fine powder, ensuring there are no larger pieces that could end up in your pie. Set aside to cool.
4. Raise oven heat to 450F. Line your pie crust with aluminum foil and fill with pie weights or uncooked beans or rice. Bake for 8 minutes, then remove the foil and bake for an additional 3 minutes. Remove from oven and set aside to cool.
5. Lower oven heat to 350F.
6. In a mixing bowl, using a fork or flat whisk, combine the eggs until just combined. You do not want to overmix them to the point of creating bubbles or foam.
7. Add the sugar, salt, vanilla paste, and cinnamon, stirring gently until combined. Lastly, stir in the Super Cow Milk powder and milk.
8. If your mixture is foamy or has a lot of bubbles, use a spoon to skim off the foam and pass the mixture through a fine mesh strainer to remove additional bubbles and any larger pieces of Super Cow milk powder.
9. Pour custard into cooled pie shell and cover the crust edges with strips of aluminum foil or a pie shield. Sprinkle generously with ground nutmeg.
10. Bake for about 25 minutes, remove the foil, and bake for an additional 15-20 minutes. The pie should still be a little jiggly when you take it out of the oven and it will finish setting up as it cools. Cool on a wire rack, then store in the refrigerator. Serve chilled with whipped cream, if desired

Ingredients

• 3 ½ cups Swiss Creamy Peanut Putter
• 4 cups confectioners' sugar
• 3 ½ cups honey
• 4 cups Super Cow Milk powder

Directions

1. In large bowl, cream together Swiss Creamy Peanut Butter and confectioners' sugar, then beat in honey and fold in Super Cow Milk powder.
2. Divide into 15 equal portions and refrigerate or freeze until ready to use.