Got Milk! Recipes

I know I'm late. But, here are a few of the recipes from the Got Milk event. Additional recipes are available at .. ENJOY!

ICE BLENDED GREEN TEA
SERVES: 4

INGREDIENTS:
1 tablespoon Japanese green tea powder
1⁄4 cup nonfat powdered milk
1 tablespoon sugar
1⁄2 cup low fat condensed sweetened milk
1⁄2 cup low fat evaporated milk
1 1⁄2 cups nonfat milk
6 cups ice

DIRECTIONS:
Sift together tea powder, powdered milk and sugar.In a blender, add tea powder mix along with the rest of the ingredients and blend on high speed until smooth.


MILKIE WAY MALT
SERVES: 4

INGREDIENTS:
1 quart vanilla bean ice cream
1 cup whole milk
2 tablespoons malted milk mix
1⁄4 cup caramel sauce
1⁄4 cup chocolate syrup
1⁄4 cup chocolate chips
1 cup malted milk balls
whipped cream to taste

DIRECTIONS:
Freeze 4 glasses. Drizzle caramel and chocolate syrups in each of the chilled cups for decoration. Place one pint of vanilla bean ice cream, 1/2 cup of malted milk into the blender and blend on high until smooth. Pour malt into 2 of the glasses, then repeat the process with the rest of the ice cream and fill the other glasses.Pipe whipped cream on top of the malts and top with the malt balls

CORNBREAD WITH RASPBERRY JELLY
SERVES: 8

INGREDIENTS:
1⁄2 pound sugar
2 tablespoons pastry cream powder
1⁄2 teaspoon salt
4 eggs
9 ounces whole milk
1⁄2 teaspoon vanilla extract
5 ounces flour
5 ounces cornmeal, fine or medium ground
5 ounces butter
1 tablespoon baking powder
1⁄2 cup raspberry jam
2 ears of corn

DIRECTIONS:
Preheat oven to 325ºF. Place butter in a thick bottom sauce pot and cook over medium heat until butter begins to brown and smell a bit nutty. Set aside. Remove husk from corn, along with corn sills (hairs)and cut the kernels from the cob. Reserve kernels
and discard the cob. Sift together dry ingredients and set aside. Whisk together egg, vanilla extract and milk and set aside. Sift the dry ingredients into the wet, whisk until just combined. Do not over whisk. Add corn and brown butter to the batter and whisk to combine. Pour half of the batter into a buttered loaf pan
(3"x3"x8") or 10" round cake pan. Spoon the raspberry jam down the center of the batter, then pour the rest of the cornbread batter in the pan. Sprinkle some of the cornmeal and sugar on top of the bread to produce a nice crust. Bake at 325ºF for about 30-35 minutes or done. Check by inserting a skewer into middle of the
loaf. Upon removing, it should be dry. Let the loaf cool to room temperature. Remove the loaf from the pan. Note: For easier removal of loaf from pan, cut a piece of parchment or baking paper the size of the bottom of the pan and place in pan before adding the batter. This will help it release from the pan when ready to de-mold.