Thursday, July 30, 2009
Woopie Pies (aka Homey-O's)
2 cups flour
1 cup sugar
1 tsp baking soda
¼ tsp salt
1/3 cup cocoa powder
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
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.
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.
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.
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)
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
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.
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.
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.
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.
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.
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
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.
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,
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.
4 slices bread
3 cups milk
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!