Let me count the ways...

Have I mentioned how much I love powdered milk. I've used it three times since Wednesday (and I finally got to the new package that has a spout - I'm thrilled). 

1. Whole Wheat and Oatmeal Bread - A step away from my standby, but very delicious. I used an entire cup of oats with no noticeably poor effects. The dough is a bit more, um, substantial, than I'm used to (though I've never used all whole wheat flour either...and that full cup of oats probably didn't help), but the bread itself is great and slightly chewy. 
2. Yogurt - The first time I made it it was a disaster, that happens occasionally, more on that later. Second time around was a win.
3. Arabian Pita Bread - I find pita bread intimidating for some reason. Here am I, making bread every week, but pita bread is horrifying. I made mini pitas; they are pretty darn cute and delicious. Not all of them puffed up like they should to make the 'pocket', but I don't really care. Wonderful recipe that apparently freezes well, I've got about 12 left for the freezer.

Incidentally, I used all King Arthur White Whole Wheat Flour in both of the breads. I love that stuff too!

I'm happy this is in my kitchen #1. Powdered Milk

You know what I love? Powdered milk. Gross right? 

mmm.....

But hear me out. I don't drink milk - the only time I buy it is to make yogurt - so buying even just a pint to use for the occasional recipe that calls for a cup (quarter cup, splash, tablespoon) of milk yields at least half a pint of spoiled milk. Solution? Powdered milk. It's right there in the baking aisle, and it's super cheap. Really, it is! It seems expensive up-front because you're going to drop $6-9 depending on how big a box you're buying, but you're getting gallons of milk out of it. And it doesn't spoil. And you can bake with it, and make French toast with it,make buttermilk with it (1 T lemon juice/cup), and, apparently, drink it (though I've been told you should chill it very well first). 

This is the reason I bought it. I'm almost done with my first box and bought a second last time I was at the store; this time I went with the pourable variety, which I would recommend unless you're planning on making large quantities at a time (the other option comes in packets to make a gallon). 

Links:

The Hillbilly Housewife - This is a cool website in and of itself, and it provides plenty of uses/ideas/conversions for powdered milk.

101cookbooks yogurt - I don't do my yogurt exactly this way, but I throw some powdered milk in when I think about it.