On Day 4 of the Silk for Milk challenge, I found myself preparing for our Sunday meal. I like to prepare our meals on Fridays and Saturdays since Sunday is so hectic. Our Sunday breakfast includes my homemade cinnamon rolls. For Silk for Milk Day 4 Challenge, I decided to switch the milk in my recipe for the Silk Almond Vanilla Milk.
3/4 cup Almond Vanilla milk
1/4 cup butter or margarine, softened (I use butter)
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter or margarine, softened (I use butter)
1/2 cup raisins (optional)
Directions: (see video)
Tomorrow I’ll be adding the frosting after I have cooked the cinnamon rolls in the oven at 375 degrees for 20 minutes.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Day 5 of our challenge found me substituting Silk Original Soy for milk in our macaroni and cheese. I actually noticed no flavor change and my family really enjoyed it. I feel so much better knowing that my family is not getting little lactose in their food but still lots of calcium.