[Jamestown1630]

I always keep powdered milk on hand; I freeze some and keep some handy in the refrigerator. In many recipes it won’t make a difference, and if you think it will, you can add some butter to it to approximate whole milk - or add heavy cream, if you keep that around for coffee/tea. We always have heavy cream, because it’s useful in many low-carb recipes, and lasts so long in the fridge.

Here’s a good page of substitutions; scroll down for whole milk:

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/ingredientsubstitutions.cfm

-JT

[Liz]

You say you have heavy cream on hand? Try this elegant
Italian restaurant dessert. So delicious and so easy.

MASCARPONE CREAM w/ BERRIES

METHOD Whisk smooth 8 oz chilled mascarpone, 1/2 c h/cream, 1/2 cup conf, tea vanilla.

Now layer in pretty dessert glasses 1/2 cream, berries (or coulis of berries), rest cream.
Top w/ berries or coulis. Cover/frige 1-24 hours.

SERVE cold garnished w/ mint leaf, a perfect berry or two.