RECIPES AND HOW TO'S

In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Monday, February 29, 2016

SWEETENED WHIPPED TOPPING USING POWDERED MILK


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  COLD water
     1/2           cup  powdered milk
  1           teaspoon  vanilla
     1/2           cup  sugar
  2        tablespoons  lemon juice

Chill a deep narrow bowl and your beaters before starting.

Add COLD  water and powdered milk.  Beat until stiff peaks form.

Add lemon juice and beat another 3-4 minutes.

Add vanilla and sugar and beat until all ingredients are mixed well.



Description:
  "No whipping cream on hand, never fear powdered milk is here!"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 724 Calories; 17g Fat (20.9% calories from fat); 17g Protein; 128g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 242mg Sodium.  Exchanges: 0 Fruit; 2 Non-Fat Milk; 3 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Can be stored in the refrigerator for a short period of time, but will start to separate after a while.  Best if used immediately.


SIMPLE PARMESAN CHEESE


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  boiling water
  1 1/2           cups  powdered milk
  4        tablespoons  lemon juice

blend the milk and lemon juice into the boiling water and return to a boil.  Stir to prevent scorching until small curds form.

Line a strainer with several layers of cheese cloth and strain the liquid off the curds.

Rinse and drain completely.  Make sure you remove all excess water.

Break the curds up with a fork and then spread the cheese on a cookie sheet.

Dry in a 150 F oven for approximately 2 hours.  Break the dried cheese up with a fork, then pulverize.  Store in a shaker bottle you can seal between uses in the refrigerator.

Description:
  "Why buy the fake stuff in the green can that has wood fibers in it.  Make your own zesty flavored cheese."
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 967 Calories; 51g Fat (47.1% calories from fat); 51g Protein; 79g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 724mg Sodium.  Exchanges: 1/2 Fruit; 6 Non-Fat Milk; 10 1/2 Fat.

NOTES : Italian food meets fresh made cheese.


NON FAT YOGURT MADE WITH POWDERED MILK


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Instant non fat powdered milk
  3               cups  warm water
  2        tablespoons  plain yogurt -- with active cultures

Blend all the ingredients together well in a blender.  Place in a bowl or the containers you want the final product to be in.

Heat a pan of water large enough to hold your containers to the height of the yogurt mixture in them without getting water in the containers.  Heat the water in the pan to 120 F.

Place your containers in the water and cover the pan with a lid.  If you maintain a temperature of 120 and no higher it will take about 4 hours for your yogurt to set DO NOT STIR OR OTHERWISE DISTURB

Once the yogurt is set refrigerate immediately.

Best if used within 4 weeks.

Description:
  "No yogurt maker?  No Dehydrator?  No whole milk, but you want to make yogurt?  Try this recipe."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; 1g Fat (47.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 36mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


BUTTERMILK MADE WITH A CULTURE


Categories    :  Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4           cups  water
  1 1/3           cups  powdered milk
     1/2           cup  cultured buttermilk

Mix well 3 ¾ cup water with 1 1/3 cup powdered milk (NOT powdered buttermilk) . Once this is mixed well add ½ cup cultured buttermilk. Then leave the container sitting on the counter overnight. That’s all there is to it. New fresh buttermilk will be waiting on you in the morning. Refrigerate and use as normal. Start to get low, use another ½ cup and repeat the process.

Description:
  "Never run out of buttermilk again"
Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 896 Calories; 47g Fat (46.6% calories from fat); 49g Protein; 71g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 789mg Sodium.  Exchanges: 6 Non-Fat Milk; 9 1/2 Fat.


BUTTERMILK MADE WITHOUT HAVING A STARTER


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Water
     1/4           cup  Instant non-fat powdered milk
  1         Tablespoon  Vinegar -- OR Lemon Juice

Mix all ingredients together well.  place in a covered container and let sit until thickened, approximately 18 hours.  Stir until smooth, then place in a jar or other lidded container.

Store in the refrigerator.

Description:
  "Also known as purposefully soured milk"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Other Carbohydrates.

NOTES : Use in any recipe that calls for liquid buttermilk


SWEETENED CONDENSED MILK


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/2           cup  water
  1 1/8           cups  powdered milk

In a saucepan, combine all the ingredients. Heat ot boiling. Reduce heat and cook until thick about 15 to 20 minutes.

Description:
  "How to make your own using food storage"
Yield:
  "1 1/3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1295 Calories; 38g Fat (26.3% calories from fat); 38g Protein; 205g Carbohydrate; 0g Dietary Fiber; 140mg Cholesterol; 540mg Sodium.  Exchanges: 4 1/2 Non-Fat Milk; 8 Fat; 10 Other Carbohydrates.


SWEETENED CONDENSED MILK 2


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           Cups  Instant Non-Fat Dry Milk -- OR 3/4 c non instant milk powder
     3/4           cup  sugar
     1/2           cup  hot water
  2        Tablespoons  butter -- OR Margarine OR powdered substitute equivalent for either

In a blender basket place the butter in the hot water and melt.

With the blender running slowly add the milk and sugar, blend until smooth.

Store in an airtight container in the refrigerator for up to two weeks.

Description:
  "Move over Eagle Brand with your high price tag, this simple recipe is taking over!"
Yield:
  "16 Ounces"
Start to Finish Time:
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 784 Calories; 23g Fat (25.6% calories from fat); trace Protein; 150g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 239mg Sodium.  Exchanges: 4 1/2 Fat; 10 Other Carbohydrates.

Serving Ideas : Heat slowly on the stove to turn into a wonderful caramel sauce.

NOTES : Use in any recipe that calls for sweetened condensed milk. Makes the equivalent to one can.