Thursday, July 30, 2009

Woopie Pies

Sorry there's no picture yet, but I had a request for the recipe. I guess that means it's time to make them again and take a picture! Edited 2/16/2010 - I still haven't made these cookies recently, but Megan did, so now there's a picture - and a name change!

Woopie Pies (aka Homey-O's)

2 cups flour
1 cup sugar
1 tsp baking soda
¼ tsp salt
1/3 cup cocoa powder
1 egg
¾ cup milk
1/3 cup oil
1 tsp vanilla
1 cup butter or margarine
2 cups powdered sugar
6 heaping Tbls marshmallow fluff
2 tsp vanilla

Combine flour, sugar, soda, salt and cocoa. Stir in egg, milk, oil and 1 tsp vanilla. Drop by spoonfuls onto well greased cookie sheets. Bake at 350° for 12 minutes. Cool. Combine butter, powdered sugar, marshmallow fluff and 2 tsp vanilla for filling between two cookies.

Still haven't made the cookies, but we did try this Whoopie Pie Cake and it was delicious!

Monday, July 20, 2009

90 Minute Whole Wheat Bread

Note by my friend Kathy: "I followed the recipe exactly, and it turned out great!"
90 Minute Whole Wheat Bread
Mix and let stand five minutes:
1 cup warm water
2 tablespoons dry yeast
2 tablespoons brown sugar
1/3 cup oil
1/3 cup honey
1 tablespoon salt
3 cups fairly warm water
1 cup instant powdered milk (or 1/2 cup noninstant powdered milk, mixed with flour to avoid lumping)

Add the yeast mixture to the second mixture. Add 8 cups whole wheat flour. Stir well. Grease three 46-oz. tall empty juice cans with one end removed. Divide the batter evenly into cans. Place cans standing up in oven. Turn oven on to 350°F for one minute. Turn oven off. Let bread raise in oven for 15 minutes. Turn the oven on to 350°F and bake for 50 minutes. Remove bread from oven and let cool in pans 10 minutes, before turning out onto rack to cool. Where possible, use an electric knife to slice the bread. This recipe can be doubled.
Notes: Use margarine or solid shortening to grease the cans. I tried using cooking spray once, and used cooking oil another time, but neither one seemed to work as well as margarine or Crisco.
Prepare the cans before activating the yeast. If you take too long getting to the point of baking the bread, it may be too airy - you may end up with a hole in the middle of the bread, making the bread difficult to slice. Sometimes the bread raises up and over the top of the can during the baking process. It lookes a bit like a mushroom. Make sure to set your oven racks to allow for this possiblity. More than once the heating element has "branded" my bread. Typically, the bread comes to the top of the can, and is a bit rounded at that tend. This shape has given raise to the nickname at our house of "bullet bread."
I have gotten distracted during the fifteen-minute time the bread raises in the oven, and let it go too long. I simply punch the dough back down into the cans and bake it immediately. I hope you'll enjoy this bread as much as our family has!
Recipe submitted to by Mary Sue, Rockwood 2nd Ward, St. Louis Missouri Stake. Recipe taken from an old Ensign, and was origionally submitted to them by Marilyn Rands of Bellevue, WA.

Homemade Yogurt

Now I have heard of making your own yogurt, although I've never tried it. But Peggy did! Here's how she did it:
Homemade Yogurt

1 quart milk (skim - whole milk, depending on your taste) You may use reconstituted powdered skim milk.
Additonal powdered milk 1/3 – ½ cup powder added to the milk will give more body to your yogurt.

Heat slowly to 180 degrees. (Just before it boils) or heat in the microwave for 8-10 minutes.
Cool on counter or in an ice bath to 120 degrees (luke warm)

Add approx ¼ cup yogurt starter (store bought plain yogurt with live bacterial cultures)
Note: Different brands will give slightly different flavors. Experiment to find what you like.

Optional – Add ½ cup sugar or splenda and ½-1 tsp vanilla

Put yogurt mix in a covered jar or bowl. Keep at an even temperature of 100-120 degrees for 3 1/2-8 hours. The longer it sits the stronger the flavor and the thicker the set.

I put my jars in a small cooler. I added warm water (100 – 120 degrees) to cover the jars then placed the lid on the cooler and left it for over night. Refrigerate when finished. It will thicken a little more when it has chilled.

Keep a small amount of yogurt to use as a starter for the next batch.
My yogurt was previously flavored with sugar and vanilla before I incubated it. If you want to make it plain then you can flavor with sugar, honey, syrup, fruit, jam etc. when you are ready to eat.
And here's another recipe/method that they shared - from
Basic Powdered Milk Yogurt
(keeps in fridge 2 weeks)
2 cups warm (100 degree) water
1 cup non-instant milk powder
2 tablespoons unflavored yogurt
Pour warm water into blender and turn on at low speed. Add milk powder slowly. Blend until smooth. Add yogurt and blend a few more seconds. Pour into jars or glasses. Set with one of the following methods:
Method 1 - Place jars neck-deep in warm water. Cover pan with lid. Set on Yogurt Mmaker and keep temperature at 100-120 degrees. Will take 4-8 hours to set up. Chill immediately.

Method 2 - Turn on a heating pad to the medium setting. Place a folded towel over the heating pad. Set jars on towel. Cover with another towel. Let set 4-8 hours. When set, chill immediately. You can set your yogurt overnight or while you are at work. Save some of your homemade yogurt for starter.


Did you know you could make your own margarine? Neither did I, but here's the recipe. Let me know if you try it!!


½ cup powdered milk
1 ½ cup oil
2/3 cup water
Yellow food coloring

Mix milk and water. Slowly add oil (use mixer). If still too soft, slowly add more milk powder(really looks like margarine—especially good to use in recipes that call for margarine)

Cheese and Tortillas

Queso Blanco - the original Jack Cheese

2 cups warm water
1-1/2 cup dry milk powder
1/3 cup white vinegar

Blend all ingredients. Pour into saucepan. Cook over medium heat, stirring until curds form and remaining liquid is a clear yellow. If still milky looking, add vinegar, 1 tsp at a time. Pour curds into a cheese cloth lined colander. Rinse well with very warm water to remove vinegar flavor. Add salt to taste and press if desired between 2 plates. Wrap in plastic and store in fridge.

Wheat & Sesame Tortillas

½ tsp water
2 cups whole wheat flour
3 Tablespoon powdered milk
1/3 cup sesame seeds
Mix together. Add:
2 Tablespoons butter (cut in) or applesauce
Slowly add:
2 Tablespoons yogurt
½ cup lukewarm water
Knead 5 minutes then let rest 10 minutes (dough will be stiff)
Divide into 8ths—roll out paper thin. Cook on heavy ungreased griddle.

Experimenting with Sweets

Tootsie Roll Candy

2 Tablespoon butter
½ cup cocoa powder
3 cup powdered sugar
1 tsp vanilla extract
¾ cup dry milk powder
½ cup corn syrup

Mix and knead. Roll and cut. If too soft add more cocoa or milk powder.


1 ¾ cup powdered milk
1 ¾ cup powdered sugar
1 cup margarine (not butter—will change consistency)
1/3 cup milk or coconut milk
¾ cup shredded coconut
¼ cup shredded coconut to roll balls in.

Mix powdered milk, sugar, milk and margarine in food processor. Mix coconut in by hand. Refrigerate 20 minutes. Shape into balls and roll in coconut.

Protein Balls

½ cup peanut butter
¾ cup powder milk
½ cup ground flax
½ cup honey
½ cup crushed granola type cereal.

Mix together and stir in 1/3 to 2/3 cup of assorted dried fruits or nuts. Roll in ball and chill 1 hour.


3/4 cup sugar
1 tablespoon cornstarch
3 tablespoons cocoa
3 tablespoons flour
1/4 teaspoon salt
1-1/4 cups non instant dry milk powder
4 cups boiling water
1/2 teaspoon vanilla

Combine dry ingredients. Beat into 4 cups boiling water and cook 1 minute. Add vanilla and pour into mold and freeze.

Pudding with Whipped Topping

Vanilla Pudding Mix

1½ cups sugar
2½ cups nonfat dry milk
1¼ cups flour
1 teaspoon salt

Stir the ingredients together until well mixed. Store in a tightly covered container in a
cool place. Makes enough mix for 24 servings.

Chocolate Pudding Mix
Add ¾ cup cocoa and ¼ cup more sugar to above ingredients before stirring.

Caramel Pudding Mix
Substitute 1½ cups packed brown sugar for granulated sugar.

To Make Pudding (from Mix):
1¼ cups pudding mix
2½ cups warm water
¾ teaspoon vanilla
1 tablespoon margarine or butter
1 egg, beaten

Combine mix with water in top of double boiler. Place over boiling water and cook
until thickened, stirring constantly. Cover and cook 5 minutes longer. Add the butter or
margarine. Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water for 1 minute. Stir in vanilla and chill. Serves six.

Whipped Topping

Chill a small mixing bowl. Soften 1 tsp gelatin in cold water. Then add 3 TBS boiling water, stirring until gelatin is completely dissolved. Place 1/2 cup ice water and 1/2 cup dry milk powder in chilled bowl. Beat on high until stiff peaks form (if this doesn’t happen, beat until frothy). Add 3 tablespoons sugar, still beating. Then add 3 tablespoons oil and the gelatin and flavoring like vanilla if desired. Place in freezer 15 minutes. Remove and beat until stiff peak now if it didn’t happen before. Then transfer to fridge until ready to use. Stir before using to retain creamy texture. Makes 2 cups.

Sticky Popcorn

It's time for a series of recipes using powdered milk. Unfortunately, I missed the Relief Society class, but it sounded like a lot of fun, and I trust that the recipes are all great. One of these days I'll get around to trying them myself. I haven't had this popcorn recipe before, but I have used the part for Sweetened Condensed Milk, and it works great for baking. In fact, I can't recall the last time I bought the canned stuff. So, have fun! Sticky Caramel Popcorn

1 Cup brown sugar
1 Cup light corn syrup
1/2 cup butter (1 cube)
1 can sweetened condensed milk (see recipe below)
1 1/2 Cups popcorn kernels

Bring to boil over medium heat brown sugar, corn syrup and butter. Boil for 1 minute, turn heat to low and add sweetened condensed milk. Meanwhile pop popcorn kernels and place in a large paper sack or very large bowl. Pour caramel sauce over popcorn and shake/stir until caramel is evenly distributed. Store in a covered container.

Sweetened Condensed Milk
Place 1/2 cup hot water in blender. Turn on and slowly add 3/4 cup sugar and 3/4 cup powdered milk. Blend until smooth. Makes about 1 1/2 cups, enough to substitute for one can, although it won't be as thick.
NOTE: For recipes where the sweetened condensed milk is replacing shortening, add 4 tablespoons butter or margarine to the hot water.

Wednesday, July 15, 2009

Ham and Beans

After trying this recipe, here's what Wayne wrote in the book: "not that good - don't add any salt, it's salty enough with only the ham." So, why am I including it here? Because Wayne doesn't like anything made with lima beans, and I didn't think it was that bad. Besides, this is a part of our family history, and that makes it deserving of being recorded! Dutch Oven Ham and Beans

ham hocks
small ham cut in pieces
lima beans (1 pound package will feed 8-10 people)
1 large onion, chopped finely
1 green pepper, chopped finely
several cloves garlic

Soak the beans in water for several hours. Meanwhile, in your Dutch oven, put the ham hocks in about 2 quarts of water with the onion, pepper, and garlic. Cook for about an hour. Drain the lima beans and add to the Cutch oven with the ham. Mix thoroughly and let simmer for 2 hours, or until the beans are soft. Serve the beans with cornbread or biscuits.

Mom's Fancy Eggs

When I was a teenager, my mom took a "gourmet" cooking course from one of her friends. I think it lasted about eight weeks. She brought home a lot of good ideas and I thought I'd share a couple of them that I remember. One was just a fancy way to cook your basic easy-over egg.
As soon as you flip it, drizzle it with about a tablespoon of cream.Then sprinkle with just a bit of cheese and chopped tomatoes.
Voila! An ordinary egg breakfast becomes extraordinary.

Peeling Oranges

Here's another technique I learned from my mom (who learned it from her friend) - a way to peel oranges so you don't have to deal with seeds and/or membrane. Yes, it's time consuming, but sometimes the effort is worth it.

Start by cutting a thin slice off the top of the orange. This works best using a thin serrated knife. Mine was labeled a grapefruit/tomato knife.

Then start peeling it,

spiraling down

and around until you get to the end.

Then cut off the bottom slice.

To cut out the individual sections, slice down one side of the membrane,

pivot the knife and come back up on the other side.

The section will fall into the bowl.

Do the same thing for every other segment.

Give it a good squeeze to get all remaining juice from the center.

Finally, a bowl full of orange segments without any seeds or membrane. It's perfect for adding to an ambrosia salad.

Lemon Custard Bread Pudding with Fruit

Noone was particularly thrilled about trying this new recipe, but it actually wasn't that bad. We'll get it served once again with cream. I think I'd vote for both cream and fruit!Lemon Custard Bread Pudding

4 slices bread
3 cups milk
4 eggs
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons grated lemon peel

Preheat oven to 325°. Cut the crusts from the bread and arrange the slices in an 8" square baking pan. Heat the milk just until bubbles appear around the edge of the pan. Beat the eggs slightly; and and stir in the remaining ingredients. Gradually add and stir in the hot milk. Pour over the bread. Set the dish in a shallow baking pan and pour in water to the depth of 1 inch. Bake 35 minutes. Increase the heat to 375° and bake 10 minutes longer or until the top is brown. chill well and serve with cream or fruit.

Here it is with cream!