I recently borrowed a copy of "Whole Foods for the Whole Family"from a friend, and I was surprised to see that many of the recipes call for dry milk powder. How is that a "whole food"? And what purpose does it serve in a recipe? Is there a way to substitute real milk (or something else) for it, or should I just skip those recipes that call for it? There's one for whole wheat PB cookies that sounds good, but I don't want to have to use the powder. Any suggestions?
post #1 of 3
8/2/02 at 10:16am