Junket Desserts Recipe Box and Online Recipe
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work)
1/2 tablet rennet (1/4 tablet will work, but takes a bit longer to coagulate, see step 5)
salt
One gallon of milk yields about one pound of cheddar-style cheese. You may use skimmed or whole milk for this cheese, but whole milk makes a richer cheese. This cheese has no added color and
REQUIRED APPARATUS
thermometer, reading range 0 to 225F (-10 to 110C) --sold at Bed Bath and Beyone
whisk or other effective stirring and mixing device
Sterilized2 stainless steel 4-6 quart pot1 with lid. (A thick metal bottom prevents burning.)
Long bladed knife (9-10 inches long)
8" strainer
large handkerchief, sterilized by boiling and drying
cheese pressing frame (4" diameter, 5" tall can, about 20 oz, ends removed, save one end for a follower)
PROCEDURE
1. INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F (20C) in the sterilized pot. Thoroughly blend in 1/4 cup buttermilk to inoculate. Cover inoculated milk with the sterilized lid.
2. INCUBATE OVER NIGHT: Let sit out at room temperature overnight.
3. WARM THE MILK: The next morning, gently warm the milk up to 86F (30C). Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup cold water.
4. ADD THE RENNET: Stir the dissolved rennet into the 86F milk to mix thoroughly. Cover, let sit undisturbed for an hour or more in a warm place in the room. Be patient. Do not disturb the milk until it has coagulated.
5. ACHIEVE A CLEAN BREAK: Test for a "clean break" (completed action of rennet): Probe a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
6.CUT THE CURD: Once a clean break is achieved, cut the curd with a long knife: begin at one edge of the pot and cut straight to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until reaching 45 degrees at the other side of pot. Rotate the pot a quarter of a turn, cut as before. Repeat the rotating and cutting two more times, yielding 1/2 inch cubes of curd.
7. SET THE CURD: Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom. Warm the curds to 92F (34C) for softer curd cheese, or as high as 102F (39C) for very firm cheese.
8. SEPARATE CURDS AND WHEY: Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs. Remove from stove and let sit for 10 minutes. The curds should sink in whey. Pour off the whey through a strainer and save for ricotta if you wish. Place the curds in a large bowl.
9. ADD SALT: Sprinkle two teaspoons salt over curds, working with hands to mix in. Pour off any additional whey.
10. PRESS THE CHEESE: Line a smooth-sided 4" x 5" tin can from which both ends have been removed with a sterile large white handkerchief. Place the still-warm curds into the cloth, press into the can. Fold the corners of the cloth over top of the curds and cover with the cut-out end of the can. Place a heavy weight on top to press down the curds. Let sit at room temperature for 12 hours or so.
11. CURE THE CHEESE: The next morning, remove and unwrap the cheese from the press. Rub the outside with salt, re-wrap with a fresh handkerchief and place on a rack in the refrigerator. Replace "bandage" when it becomes wet (daily at first). When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
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Avoid aluminum pots because the acid will dissolve the aluminum.
Sterilize the pot just before use by pouring 1/2 inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts
Friday, March 19, 2010
Sherbet
Recipe submittedby Jacquie L.
(Cookin’ With Powdered Milk)
½ cup whipping cream
6 pints water mixed with 1 ½ cup powdered milk
6 cups sugar
1 ½ tsp gelatin
1 cup water
½ cup lemon juice
(if tartness is desired, substitute ½ cup milk with buttermilk)
Combine all ingredients and cook to 170 degrees F and maintain that temperature for 30 min. Cool the mix in the refrigerator over-night before freezing. Also, the use of homogenized milk and cream are advisable. Freeze according to the ice dream freezer directions by laying salt and ice around the freezer.
Flavorings can be added before or after freezing. Jams extracts, nuts and fresh fruits work well as flavoring ingredients. Fresh fruits should be sugared, with one party sugar to five parts fruit, and allowed to stand two hours to reduce the chance of getting pieces of hard, frozen fruit.
(Cookin’ With Powdered Milk)
½ cup whipping cream
6 pints water mixed with 1 ½ cup powdered milk
6 cups sugar
1 ½ tsp gelatin
1 cup water
½ cup lemon juice
(if tartness is desired, substitute ½ cup milk with buttermilk)
Combine all ingredients and cook to 170 degrees F and maintain that temperature for 30 min. Cool the mix in the refrigerator over-night before freezing. Also, the use of homogenized milk and cream are advisable. Freeze according to the ice dream freezer directions by laying salt and ice around the freezer.
Flavorings can be added before or after freezing. Jams extracts, nuts and fresh fruits work well as flavoring ingredients. Fresh fruits should be sugared, with one party sugar to five parts fruit, and allowed to stand two hours to reduce the chance of getting pieces of hard, frozen fruit.
Vanilla and Chocolate Pudding Mix
Recipe submitted by Mary Beth H.
http://www.stretcher.com/stories/01/011217h.cfm
Vanilla Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
1/3 cup sugar
Good dash of salt
Chocolate Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
2/3 cup sugar
1/3 cup unsweetened cocoa
Good dash of salt
Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed. I use plastic sandwich bags closed with a twist-tie. Normally I prepare about 6 or 8 bags worth at a time.
To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. I used to be tempted to make the cooking time go faster by turning up the heat. It took many batches of burned pudding for me to realize that a few extra minutes of cooking and stirring over medium heat give much better results than risking the ruination of the whole batch over high heat. After the pudding boils, count to 60. Remove the pudding from the heat. It may seem thin, but rest assured, it will thicken as it cools.
If desired you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. With the egg though, it rivals some of the most exquisite custards I have ever eaten. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving.
I turn the slightly cooled mixture into small resealable plastic containers and send it with the children for lunches. It also makes a great after school snack.
http://www.stretcher.com/stories/01/011217h.cfm
Vanilla Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
1/3 cup sugar
Good dash of salt
Chocolate Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
2/3 cup sugar
1/3 cup unsweetened cocoa
Good dash of salt
Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed. I use plastic sandwich bags closed with a twist-tie. Normally I prepare about 6 or 8 bags worth at a time.
To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. I used to be tempted to make the cooking time go faster by turning up the heat. It took many batches of burned pudding for me to realize that a few extra minutes of cooking and stirring over medium heat give much better results than risking the ruination of the whole batch over high heat. After the pudding boils, count to 60. Remove the pudding from the heat. It may seem thin, but rest assured, it will thicken as it cools.
If desired you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. With the egg though, it rivals some of the most exquisite custards I have ever eaten. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving.
I turn the slightly cooled mixture into small resealable plastic containers and send it with the children for lunches. It also makes a great after school snack.
Custard (Junket Rennet)
Recipe submitted by Jacquie L.
2 cups milk (water & powdered milk equivalent)
2 Tbsp sugar
2tsp rennet, or 1 junket tablet
½ tsp vanilla
2 tsp lukewarm water
Reconstitute powdered milk in cold water and mix well. Then heat water to lukewarm (99 degrees) and add sugar and flavoring and still until dissolved. Disolve junket tablet in 2 tsp lukewarm water, then add to milk mixture. Immediately pour mixture into dishes custard will be served from and let stand until set (10-30 min). Then chill and serve. Serve with fruit, fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla.
Serves 6.
2 cups milk (water & powdered milk equivalent)
2 Tbsp sugar
2tsp rennet, or 1 junket tablet
½ tsp vanilla
2 tsp lukewarm water
Reconstitute powdered milk in cold water and mix well. Then heat water to lukewarm (99 degrees) and add sugar and flavoring and still until dissolved. Disolve junket tablet in 2 tsp lukewarm water, then add to milk mixture. Immediately pour mixture into dishes custard will be served from and let stand until set (10-30 min). Then chill and serve. Serve with fruit, fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla.
Serves 6.
Truffles
Recipe submitted by Jacquie L.
(hashworks.com)
Make sweetened condensed milk and stir in 12oz bag of chocolate chips. Chill, then shape into balls (melon baller works nicely).
(hashworks.com)
Make sweetened condensed milk and stir in 12oz bag of chocolate chips. Chill, then shape into balls (melon baller works nicely).
Peanut Butter Balls
Recipe submitted by Jacquie L.
(hashworks.com)
Mix together:
½ cup honey
½ cup peanut butter
1 cup powdered milk
Form into balls (melon baller works nicely).
(hashworks.com)
Mix together:
½ cup honey
½ cup peanut butter
1 cup powdered milk
Form into balls (melon baller works nicely).
Purple Cow
Recipe submitted by Jacquie L.
(hashworks.com)
Mix reconstituted powdered milk and grape juice half and half. A good way to give kids grape juice since when it’s mixed with the milk, it doesn’t stain like regular grape juice does.
(hashworks.com)
Mix reconstituted powdered milk and grape juice half and half. A good way to give kids grape juice since when it’s mixed with the milk, it doesn’t stain like regular grape juice does.
Smoothie
Recipe submitted by Jacquie L.
(Kolob Springville Stake)
¼ cup Tang or other fruit drink mix
¼ cup non-instant dry milk
2Tbsp sugar
1 ½ cups water
2 cups ice
Put water in blender. While blending, add the rest of ingredients. Blend until smooth. At this point you could add any kind of fruit variations that you like. For example, bananas, strawberries, pineapple, mango, peach, nectarine, blueberries, etc. If you add 1 cup yogurt you’ll have a delicious breakfast drink.
(Kolob Springville Stake)
¼ cup Tang or other fruit drink mix
¼ cup non-instant dry milk
2Tbsp sugar
1 ½ cups water
2 cups ice
Put water in blender. While blending, add the rest of ingredients. Blend until smooth. At this point you could add any kind of fruit variations that you like. For example, bananas, strawberries, pineapple, mango, peach, nectarine, blueberries, etc. If you add 1 cup yogurt you’ll have a delicious breakfast drink.
Buttermilk
Recipe submitted by Jacquie L.
(Simple Recipes Using Food Storage)
1/3 cup non-instant dry milk
1 cup water
1 Tbsp vinegar or lemon juice
Combine and let stand for 5 minutes before adding to your recipe.
(Simple Recipes Using Food Storage)
1/3 cup non-instant dry milk
1 cup water
1 Tbsp vinegar or lemon juice
Combine and let stand for 5 minutes before adding to your recipe.
Ice Cream Substitute or Whipped Topping
Ice Cream Substitute or Whipped Topping
(Cookin’ With Powdered Milk)
Recipe submitted by Jacquie L.
6 Tbsp dry milk
2 tsp gelatin (flavored or plain)
¼ cup sugar
1 cup water
1 ½ Tbsp cold water
1 tsp vanilla
Dissolve the milk and gelatin in boiling water. Add sugar. Stir and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. It takes a while. Add vanilla and whip again.
Try adding flavors and freezing it for ice cream substitute
(Cookin’ With Powdered Milk)
Recipe submitted by Jacquie L.
6 Tbsp dry milk
2 tsp gelatin (flavored or plain)
¼ cup sugar
1 cup water
1 ½ Tbsp cold water
1 tsp vanilla
Dissolve the milk and gelatin in boiling water. Add sugar. Stir and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. It takes a while. Add vanilla and whip again.
Try adding flavors and freezing it for ice cream substitute
Whipped Topping
Revipe submitted by Jacquie L.
(Cookin’ with Powdered Milk)
½ cup cold water
½ cup dry milk
1 tsp vanilla
½ cup sugar
2 Tbsp lemon juice
Put water in ice cold bowl. Add milk and beat with a cold egg beater until stiff peaks form. Add lemon juice and beat 3-4 min. Ad sugar and vanilla, beat well.
(Cookin’ with Powdered Milk)
½ cup cold water
½ cup dry milk
1 tsp vanilla
½ cup sugar
2 Tbsp lemon juice
Put water in ice cold bowl. Add milk and beat with a cold egg beater until stiff peaks form. Add lemon juice and beat 3-4 min. Ad sugar and vanilla, beat well.
Whipped Evaporated Milk
Submitted by Jacquie L.
(Food Storage Guide & Cookbook)
1 cup evaporated milk
2 Tbsp lemon juice
Chill milk, add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.
(Food Storage Guide & Cookbook)
1 cup evaporated milk
2 Tbsp lemon juice
Chill milk, add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.
Yogurt
Yogurt recipe submitted by Gayle L.
5 cups warm water
1 2/3 cups powdered milk
(optional 3 Tbsp heavy cream or canned milk)
6 oz plain yogurt (preferably not non or low-fat)
Heat water, powdered milk & cream to 200 degrees F, cool to 110 degrees F. Temper yogurt with a little milk, then add it to milk. Place in jars and let set (in yogurt maker or alternative). Should take 3-4 hours. The higher the fat content, the quicker it sets. The quicker it sets, the sweeter and milder it becomes (as opposed to tangier).
Yogurt – Instant (Cookin’ With Powdered Milk)
2 cups powdered milk (instant)
2 Tbsp plain yogurt
3 cups lukewarm water
Blend all ingredients in blender. Place in a bowl in a warm area (110 - 120 degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120 degrees F it can take about 4 hours. Placing the jars in 120 degrees F warm water and covering with a lid will speed up the process. At room temperature it can take days. Chill immediately. It will refrigerate for up to 4 weeks.
Yogurt – Non-Instant (Cookin’ With Powdered Milk)
5 ½ cups water
1 ½ cup non-instant powdered milk
1 cup plain unflavored yogurt
1 (12oz) can evaporated milk
½ cup gelatin (any flavor)
Dissolve gelatin, 3-1/2 cups hot water and powdered milk together until blended. Pour into a pan. Add remaining 2 cups water. Add canned milk, heat to about 115 degrees F Remove from heat and add yogurt. Stir it in. Pour in 3 wide mouth jars. Put on the lids and set yogurt in a pan of warm water (125 degrees F) covering to the height of the yogurt. Maintain water at above temperature for 4 hours. Refrigerate when set.
5 cups warm water
1 2/3 cups powdered milk
(optional 3 Tbsp heavy cream or canned milk)
6 oz plain yogurt (preferably not non or low-fat)
Heat water, powdered milk & cream to 200 degrees F, cool to 110 degrees F. Temper yogurt with a little milk, then add it to milk. Place in jars and let set (in yogurt maker or alternative). Should take 3-4 hours. The higher the fat content, the quicker it sets. The quicker it sets, the sweeter and milder it becomes (as opposed to tangier).
Yogurt – Instant (Cookin’ With Powdered Milk)
2 cups powdered milk (instant)
2 Tbsp plain yogurt
3 cups lukewarm water
Blend all ingredients in blender. Place in a bowl in a warm area (110 - 120 degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120 degrees F it can take about 4 hours. Placing the jars in 120 degrees F warm water and covering with a lid will speed up the process. At room temperature it can take days. Chill immediately. It will refrigerate for up to 4 weeks.
Yogurt – Non-Instant (Cookin’ With Powdered Milk)
5 ½ cups water
1 ½ cup non-instant powdered milk
1 cup plain unflavored yogurt
1 (12oz) can evaporated milk
½ cup gelatin (any flavor)
Dissolve gelatin, 3-1/2 cups hot water and powdered milk together until blended. Pour into a pan. Add remaining 2 cups water. Add canned milk, heat to about 115 degrees F Remove from heat and add yogurt. Stir it in. Pour in 3 wide mouth jars. Put on the lids and set yogurt in a pan of warm water (125 degrees F) covering to the height of the yogurt. Maintain water at above temperature for 4 hours. Refrigerate when set.
Resource: Powdered Milk Summary
Powdered Milk Summary--Jacquie L, Milk Librarian
2010 Peoria, Illinois Stake Food Storage Social
Note--If you would like a copy of this document and graph emailed to you, please contact Juanita Smith at FoodStorage@mchsi.com
Web-sites:
http://www.hashworks.com/foodstorage.htm
http://www.simplyprepared.com/
http://safelygatheredin.blogspot.com/
http://oldrecipebook.com/junketrennetrecipes.shtml
Sources:
Simple Recipes Using Food Storage – Kolob Springville Utah Stake Relief Society and Home Storage Committee – June 2004
Food Storage Guide & Cookbook – Camarillo, California Stake – September 2003
Cookin’ with Powdered Milk – Peggy Layton – 1994
The Food Substitutions Bible – David Joachim - 2005
Tips:
--Click on picture to make it larger--
2010 Peoria, Illinois Stake Food Storage Social
Note--If you would like a copy of this document and graph emailed to you, please contact Juanita Smith at FoodStorage@mchsi.com
Web-sites:
http://www.hashworks.com/foodstorage.htm
http://www.simplyprepared.com/
http://safelygatheredin.blogspot.com/
http://oldrecipebook.com/junketrennetrecipes.shtml
Sources:
Simple Recipes Using Food Storage – Kolob Springville Utah Stake Relief Society and Home Storage Committee – June 2004
Food Storage Guide & Cookbook – Camarillo, California Stake – September 2003
Cookin’ with Powdered Milk – Peggy Layton – 1994
The Food Substitutions Bible – David Joachim - 2005
Tips:
- Powdered milk isn’t just for drinking! You can make so much from it: yogurt, cottage cheese, ricotta cheese, hard cheese, whipped cream, ice cream, sherbet, sweetened condensed milk, evaporated milk, sour cream, buttermilk, smoothies, peanut butter balls, truffles, custard, grape milk….. (see recipes on stake blog)
- Always use cold water to reconstitute powdered milk. Heat will make it clump and not mix uniformly.
- You can freeze store bought milk in it’s gallon jugs, thaw and use. You can also freeze whipped cream or even cream to use in sauces.
- Vary your storage. You don’t need to have all your stored milk be non-instant powdered milk.
- Assume recipes calling for powdered milk mean non-instant, unless otherwise stated.
- Have your powdered milk available to use everyday. Have a portion from your #10 can in a smaller container with your baking supplies in your kitchen. Attach a label with simple conversion ratios so you can use it in any recipe.
- To help make reconstituted powdered milk taste better, use some vanilla or almond extract. Also try mixing half and half with your regular everyday milk.
--Click on picture to make it larger--
Tuesday, February 16, 2010
Wheat Muffins
Recipe submitted by April R.
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
Whole Wheat Banana Cake
Recipe submitted by Janet R.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
CRUNCHY WHEAT CEREAL
Recipe from Mesa Home Storage Center
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
NAVY BEAN BUNDT CAKE
Juanita Smith tried this recipe for her family and discovered it was terrific! It tasted like a spice cake and was tender in texture.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
Baked Scones
Recipe submitted by Juanita Smith
1 3/4 cups whole-wheat flour
1/4 cup white bean flour (dry beans milled)
2 Tbsp. dry milk powder
1 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
2 Tbsp. canola oil or applesauce
4 tsp. honey
1/2 cup warm water or buttermilk
Combine dry ingredients. Stir in oil or applesauce, honey and water or milk until mixture clings to itself. Knead dough gently 6 or 7 times on a floured surface. Divide dough into thirds. Roll each part 1/2 inch thick. Cut into 6 wedges. Place on baking sheets coated with cooking spray.
Bake at 450 degree for 10 to 15 minutes. Serve hot with honey butter or apple butter.
1 3/4 cups whole-wheat flour
1/4 cup white bean flour (dry beans milled)
2 Tbsp. dry milk powder
1 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
2 Tbsp. canola oil or applesauce
4 tsp. honey
1/2 cup warm water or buttermilk
Combine dry ingredients. Stir in oil or applesauce, honey and water or milk until mixture clings to itself. Knead dough gently 6 or 7 times on a floured surface. Divide dough into thirds. Roll each part 1/2 inch thick. Cut into 6 wedges. Place on baking sheets coated with cooking spray.
Bake at 450 degree for 10 to 15 minutes. Serve hot with honey butter or apple butter.
Milkshakes
Recipe submitted by Ranae P.
Makes 4 12-oz. servings
1½ to 2 cups ice water
¼ cup unsweetened cocoa
2/3 cup sugar
1 to 1½ trays of ice cubes
1½ cups nonfat dry milk powder
1 tsp. vanilla
Place all of the ingredients into the blender, including 2Tbsp. oil and a 5 sec non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about ¾ full. Place the lid on and process for a full 2 minutes. Pour into cups and serve.
Makes 4 12-oz. servings
1½ to 2 cups ice water
¼ cup unsweetened cocoa
2/3 cup sugar
1 to 1½ trays of ice cubes
1½ cups nonfat dry milk powder
1 tsp. vanilla
Place all of the ingredients into the blender, including 2Tbsp. oil and a 5 sec non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about ¾ full. Place the lid on and process for a full 2 minutes. Pour into cups and serve.
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