Heads up for April... (invites coming too)

April's cooking group will be a little different.... You don't need to prepare a thing!  (Unless you really want to.)  A consultant from Thrive Food Storage will be here, Thurs, April 19th at 7:00, to show us how to cook and use freeze dried food storage items.  She will do all the cooking and demonstrating for us!  She will show off some of their products by making a pizza - dough, sauce, cheese, and toppings all from freeze dried storage products!  How many of you think pizza when you think of living off of food storage??  She will also bring catalogs and show us how we can buy food storage items within our monthly budgets.  Watch for your postcards in the mail.  This night she would like a good idea of how many people to expect because she wants enough food for everyone to try, so let me know if you are most likely to come, but come anyway even if you didn't let us know.  Save the date!

Homemade Yogurt and other Breakfast Favorites

Every month I get so excited with my new knowledge!  Thank You, Thank You Kirsten Sparks for sharing with us!  I was impressed with not just making yogurt, but using the whey in bread!  I've never had homemade bread be so soft!!  I also am going to use it as a sour cream substitute as it is nearly lactose free.  I'll be making yogurt for our green smoothies, cooking and eating now.

Homemade Yogurt

Submitted by Kirsten Sparks

So, the first thing you have to do is heat the milk to 185 degrees.  This is just to pasteurize the milk and give you a fresh start, free from bacteria that might grow in your yogurt.  We want to create a perfect place for bacteria to grow.... but we only want the yogurt bacteria present.

As you know, milk will scald or burn if you cook it for a long time right on the burner - and since I do a gallon of milk at a time, it takes a while for it to heat all the way up to 185.  So you'll need to create a double-boiler.  I poor a gallon of milk into a  large soup pot, and then I place my large soup pot in a canning pot that has a tray in the bottom (normally used to hold the jars up off the bottom of the pan).  And then I fill the outer pan up with water until it reaches about the same level as the milk.

You can be creative making a double boiler... just keep a couple of things in mind.  The inner pan needs to be up off of the bottom of the outer pan so that hot water can flow beneath the milk - this is what keeps the milk from scalding.  Make sure to use pans in such a way that the handles will not melt.  If you choose to use glass, make sure it's pyres or some other type of tempered glass.  Glass that hasn't been tempered will shatter if the temperature is not consistent across the glass.

I have a digital meat thermometer that I use to measure the temperature of the milk as I heat it.  It's important to stir the milk every few minutes during the heating process so that it doesn't end up curdled at the end (you won't know until it's finished).  And while it's heating, sometimes I add a 1/2 cup of Dry Milk.  If you use more, it will make the consistency of the yogurt more syrup-ey.... but my family is mostly vegetarian and I figure the more protein I can pump into this, the better.  Besides that, it's a good way to rotate through my dry milk storage.  And I figure that there will just be more lactose for the bacteria to consume - and happy bacteria is what we're after, right?  But dry milk is NOT necessary and can change the texture... so you might want to try it without a couple of times first.

When the milk reaches 185 degrees, I remove the milk pan from the double boiler and place it in a sink full of ice water.  Stir the milk until it comes back down to 125 degrees, and then pull the pan out of the ice bath.  The temperature will continue to drop...so it's important to work fast now.

Dump the hot water from the outer pan of your double boiler into an ice chest and let it start to warm up the insulation.  Meanwhile, stir 1/2 cup of live culture yogurt into your pan of milk, making sure to dissolve all the clumps and evenly distribute the bacteria.  (She uses Walmart plain yogurt.)

Place the thermometer in the ice chest and add cold water until it drops to 125 degrees.  (I do this part in the bathtub-that way I can just use the faucet... and if I get too much water, I can just drain it out of the spout in the ice chest.)  When the water reaches 125 degrees, place the milk/yogurt pan (with a lid on it) in the ice chest.  My thermometer has a cord that attaches to the digital display...so I leave the thermometer in the water, close the ice chest lid, and leave the display on top of the ice chest.

Then don't touch it for 8-12 hours.  I pull mine out at 8 hours because I like mine mild...but if you like tangy yogurt, leave it there for 12 hours.  The tang comes from the fermentation process that happens while the bacteria completely digest the lactose.  (So longer time means less lactose for those of us lactose intolerant.)

You'll notice that the yogurt has separated into yogurt and whey.  You can eat it just like this... but I like to strain mine in muslin (from the fabric store).  I line my colander with tool and spoon the yogurt into it, collecting the whey in a dish at the bottom (to use in bread).  And when the consistency is right (about 32 oz of strained whey), I move it to a bowl, add 1 1/2 cups sugar, and 2-3 cups pureed fruit.  (My kids favorite is strawberries and bananas.)  Stir minimally, and then divide it into single serving containers and keep int he fridge.  Remember to reserve some plain yogurt to use in place of sour cream.

The more you strain the yogurt, the thicker it gets.  You can make Greek yogurt (which is the consistency I like), or you can make yo-cheese (which I also love on bagels or in cheesecake).  Goggle yo-cheese recipes and you'll get all sorts of ideas for dips, dinners, etc.

Let me know if you have any question.  Good luck... and have fun.  Watch out... it gets addicting.

Want a smaller batch or try the crock pot??  Diane Jones does it this way....  http://savingslifestyle.com/2011/07/how-to-make-homemade-yogurt-crockpot/

Cool Whip Peanut Butter Frozen Yogurt

Submitted by Kirsten Sparks

1/3 cup crunchy all natural peanut butter
1/3 cup light brown sugar, firmly packed
1 8oz container lite Cool Whip
1 tsp pure vanilla extract
16 oz plain non-fat Greek yogurt or plain yogurt, drained

With an electric mixer, beat all of the ingredients until smooth.  Pour the mixture into a frozen yogurt maker or ice cream machine and freeze according to the manufacturer's directions.  Serve immediately or store, tightly covered, in the freeze up to 3 days.

Makes 4 generous servings.

Per serving: 421 calories, 17 g fat (7 g saturated fat), 2 mg cholesterol, 58 g carbohydrate, 1 g fiber, 12 g protein, 17% vitamin A, 2% vitamin C, 26% calcium, 24% iron.

Greek Yogurt Cheesecake

Submitted by Kirsten Sparks

Serving Size: 12

For Crust:
1 stick cold butter, cut into small chuncks
1 1/2 cups flour
1/4 tsp salt
2 T sugar
zest of 1 lemon
1 egg yolk
2 T cold water

For Cheesecake:
2 cups whole milk or 2% Greek yogurt (not non-fat)
2/3 cup sugar
pinch of salt
2 eggs
1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
1 T cornstarch

Make the crust first.  Spray a 10-inch spring-form pan with cooking spray and set aside.  In a large bow, mix together the flour, sugar, lemon zest and salt.  Cut in the butter and blend in with your fingers until mixture resembles cornmeal.  Add egg yolk and cold water.  Mix until dough comes together to form a shaggy ball (dough may be dry).  Cover in plastic wrap and let chill for half an hour.  Preheat oven to 375.  Roll out dough to same diameter as pan.  You can do this easy by rolling out and placing the bottom of the spring-form pan on top and gently cutting around the pan with a dull knife.  Place dough circle at the bottom of the pan.  Place tin foil on top of the dough circle and cover with dried beans or rice to weigh down.  Bake for 15 minutes then take off rice/bean/tin foil and prick all over crust with a fork.  Return to oven and bake for another 15 minutes, or until golden.

Meanwhile, make the filling.  In a blender or food processor, combine the eggs, sugar, yogurt and vanilla.  Blend until smooth then add cornstarch and pinch of salt and blend again.  Pour filling into hot curst, lower oven temperature to 350 and bake for 35 minutes.  When the cheesecake is done, it will still be jiggly in the center but will have a "done" look to it.  The edges of the cake will start to pull away from the sides of the pan.  Make sure you don't over-bake.  Let cool then chill for 2-3 hours in the fridge before releasing the spring-form.  Arrange fruit of your choice over top of the cooled cheesecake.  Enjoy!

Ham and Swiss Souffle with Parsley Sauce

Submitted by Kristen Howlett

 Pictures from Our Best Bites: http://www.ourbestbites.com/2010/12/ham-and-cheese-souffle-roll/
I make this Christmas Eve and had it finish baking Christmas morning while we opened gifts.  Worked out well!
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe.  Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham
6 oz thinly sliced Swiss Sauce- see options at end.

*Heavy Duty foil (really, that’s what it’s called.  Heavy Duty! It’s larger and stronger than normal foil and that’s what you’ll need.)
1.  Preheat oven to 375 F.  Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet)  extend foil about 1 inch over edges of pan.  Grease well with butter and lightly flour the foil.
2.  In a medium saucepan melt 4 Tbs butter.  Stir in flour and pepper.  Gradually and slowly stir in milk while whisking to remove lumps.  Cook and stir until mixture is thickened and bubbly; cool slightly.  Place egg yolks in a medium bowl; gradually stir in milk mixture.  In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.)  Fold some of the beaten egg whites inot the egg white mixture.  Fold egg yolk mixture into the remaining beaten egg whites.  Spread in the prepared baking pan.
3.  Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.
4.  Meanwhile, place a long sheet of heavy foil (about 22×18 inches) on a large baking sheet.  Generously grease teh foil.  After baking souffle immediately loosen edges of souffle from baking pan.  invert souffle onto the foil-lined baking sheet.  Carefully peel off foil.
5.  Place ham and cheese slices in single layers on top of souffle.  Starting from a short side, use foil on baking sheet to lift and help roll up souffle.  Don’t roll the foil inside.  use the foil to lift souffle roll onto another flat baking sheet.  Cover souffle with foil and chill for 2-24 hours.
6.  Before serving, preheat oven to 350.  Bake souffle roll, covered with the foil, about 45  minutes or until heated through.  To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula).  If desired, spoon a little sauce over the top.  Slice with a serrated knife; serve with remaining sauce.  If desired, garnish with snipped parsley.
Sauce Options:

BHG Parsley Sauce: In a blender or food processor combine 1/2 C lightly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil.  Cover and blend or process until finely chopped.  Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs Dijon mustard, and 1/4 tsp salt.  Cover and blend or process for 10-20 seconds or until mixture is slightly thickened.  Don’t over process, or you’ll make butter! You can make to this point ahead of time and store in fridge.  When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more. 

 Crepes

Submitted by Marianne Scott

Recipe Coming Soon!

Fruit Pizza

Submitted by Diane Jones

 

From melskitchencafe.com

Dough:

1/2 cup butter, softened

2/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Zest of 1 lemon, divided (use the other half for the frosting)

1 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

Frosting:

1 package (8 ounces) cream cheese, softened

2 tablespoons granulated sugar

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Fresh lemon juice from 1 lemon (1-2 tablespoons)

Other half of lemon zest from above

Fresh Fruit:

Strawberries

Raspberries

Blueberries

Pineapple

Peaches

Kiwi

Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you'll have to test this out since I've only used a 10-inch tart pan).

For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.

Bake the dough for 10-12 minutes, or until very lightly browned. Don't over bake as the crust will become dry. Cool the crust on a wire rack completely.

Apple Cinnamon Oatmeal

Submitted by Kathy Karren

Recipe Coming Soon!

German Pancakes

Submitted by Elisha Wintch

2-3 T butter

6 eggs

1 cup flour

1 cup milk

1/4 t. salt

Start oven preheating to 350 degrees.  Place butter in a 9x12 pan and let it melt in the oven while it is preheating.  Mix all other ingredients in the blender.  When oven is preheated and butter is melted, pour batter in pan and let it cook for 20 minutes.  Serve with powdered sugar, syrup, fruit, or jam.

Strawberry Breakfast Cookie Scones

Submitted by Kristie Larsen

2 cups all purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

3 Tbsp butter, softened

1 (heaping) cup diced strawberries

1 1/4 cups heavy cream (I've used part milk and half and half and had it work out fine too)

Glaze

1 cup powdered sugar

1-4 tsp milk

1/2 tsp vanilla extract

1/2 tsp butter.

In a mixing bowl, combine all dry ingredients and mix to combine.  Add the butter and cut it into the dry ingredients.  Add the cream and stir to combine.  the dough will be soft and sticky.  Stir in strawberries. 

Spray a cooking sheet with cooking spray.  With a cookie scoop, scoop the dough and place on sheet.  Cover with plastic wrap and place in refrigerator over night.

In the morning, take the cookie sheet out of the fridge and place it on the counter.  Preheat the oven to 400 degrees.  Bake for 15 minutes. 

To make the glaze, melt the butter in a bowl and add the rest of the ingredients and mix to combine (add milk 1 tsp at a time until you get the drizzle you like).

Drizzle glaze over hot or cool cookie scones (I like to do some while they are hot and a little more once they've cooled some.  Makes about 2 dozen.

You can also shape these like traditional scones (make a big ball and cut it into triangles), but you will probably need to cut the pieces longer than the 15 minutes. 

Breakfast Pizzas

Submitted by Kathy Karren

Frozen Rolls

Scrambled eggs

Cheese

Toppings of choice - cheese, bacon, sausage, green onions, salsa etc

Let rolls thaw.  Before they start to rise, roll out into a circle, top with scrambled eggs, cheese and toppings.  Bake at 350 for 10-15 min until bread is done.  Top with salsa or ketchup.