Homestead Pancakes

Start-to-Finish: 30 min

Recipe By: Store This, Not That

Serves: 4 people (3 pancakes each)

Ingredients:

2 cup flour
5 tsp baking powder
⅓ cup powdered milk

2 TBSP powdered egg

1 tsp salt

3 TBSP sugar

2 ¼ cup water
⅓ cup oil

1 TBSP vinegar

1 cup jam or maple syrup

1 TBSP vegetable oil (for greasing)

Directions:

1. In a large bowl, mix flour, baking powder, powdered milk, powdered egg, and salt until well
combined.

2. In a separate bowl, whisk together sugar, water, oil, and vinegar.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly greased griddle or frying pan over medium high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.
8. Cook on both sides; serve with jam or maple syrup.

Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

Spiced French Toast

Start-to-Finish: 30 min

Serves: 4 people (2 slices toast each)

Ingredients:

¼ cup powdered egg

4 tsp powdered nonfat milk

1 cup water

⅛ cup sugar

¼ tsp salt

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

8 slices bread

1 TBSP vegetable oil (for greasing)

1 cup maple syrup

Directions:

1. In a bowl, beat together powdered whole egg, powdered nonfat milk, water, sugar, salt,
cinnamon and nutmeg.

2. Soak the slices of bread in the mixtures for 10 seconds a side.

3. Grease griddle sparingly with vegetable oil.

4. Toast bread on a hot greased griddle until golden brown on both sides and cooked through.

5. Repeat greasing as needed and toast additional slices of bread until all the bread has
been cooked.

6. Serve with maple syrup.

Oatmeal

Start-to-Finish: 15 min

Serves: 4 people (1 cup each)

Ingredients:

½ cup powdered nonfat milk

2 cup water

2 cup oats

1 cup dried fruit
¼ cup wheat germ
1 tsp ground cinnamon

4 cup water

1 cup powdered nonfat milk

Directions:
1. In a saucepan bring 2 cup water and ½ cup powdered milk to just a simmer.

2. Stir in oats and cook for 5 minutes over medium heat, stirring occasionally.

3. Remove from heat.

4. Stir dried fruit, wheat germ, and cinnamon into oatmeal.

5. Prepare milk by whisking together 4 cups water and 1 cup powdered milk.
6. Serve warm oatmeal with ½ cup milk each.

Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Cream of Wheat

Start-to-Finish: 20 min

Serves: 4 people (approx 1 cup each)

Ingredients:

4 cup water

½ tsp salt

¾ cup cream of wheat

½ cup powdered nonfat milk

2 cup water

¼ cup brown sugar

Directions:

1. Bring water and salt to a boil.

2. Gradually add cream of wheat, stirring constantly with a wire whisk until blended.

3. Return to a boil.

4. Reduce heat to low and simmer uncovered for 2 ½ minutes or until thickened, stirring frequently.

5. Remove from heat and set aside.

6. To prepare milk combine powdered milk and 2 cups of water. Whisk to combine.

7. Serve cream of wheat with ½ cup milk and 1 TBSP brown sugar.

Biscuits and Gravy

Start-to-Finish: 30 min

Serves: 4 (2 biscuits each)

Ingredients:

Biscuits:

1 ¾ cup flour
½ tsp salt
3 tsp baking powder
¼ cup powdered butter
¼ cup powdered milk

¾ cup + 1 TBSP water
1 TBSP sugar

Gravy:
¼ cup all-purpose flour

¾ cup powdered nonfat milk
2 ½ cup water
⅛ tsp crushed red pepper

1 cup freeze-dried sausage

Directions:

Biscuits:
1. Preheat oven 450°F.
2. Combine all dry ingredients.
3. Add wet ingredients.
4. Roll out dough onto a floured surface.
5. Use a mason jar lid or some other round cutter to cut out biscuits.
6. Bake in oven for 10-12 minutes or until tops are lightly browned.

Gravy:
7. Combine flour and powdered nonfat milk in a skillet.
8. Add water to skillet, stirring well until there are no lumps.
9. Add crushed red pepper and freeze-dried sausage.

10. Cook over medium heat, stirring, until mixture is thickened.
11. Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve.

Shepherd's Pie

Serves: 6

Start-to-Finish: 50 minutes


Ingredients:

⅓ cup freeze-dried chopped onion (approx. 1 cup fresh chopped onion)

½ cup water 

1 TBSP vegetable oil

1 pint canned ground beef (equals a little more than ½ lb cooked ground beef)

¼ cup Worcestershire Sauce

2 TBSP flour

1 TBSP ketchup

1 pkt brown gravy mix (equals a scant 2 TBSP of seasoning mix)

1 cup water

1 (8.5-oz) can sliced carrots (approx. 1 ¼ cup fresh chopped carrots)

1 (8.75-oz) can corn

1 (8.5-oz) can sweet peas

Mashed Potatoes (recipe below)




Directions:

1. Preheat oven to 375° F.


2. In a bowl, soak freeze-dried onion in ½ water for 5 minutes to soften, drain.


3. Start boiling 4 cups water for mashed potatoes.


4. In a large saucepan heat up 1 TBSP vegetable oil.


5. Add softened onions to pan and cook for 2 minutes, until browning on edges.

6. 
Mix in ground beef, worcestershire sauce, flour, ketchup, brown gravy mix, and water.

7. 
Bring to a boil, reduce heat and simmer for 3 minutes until thickened.


8. Gently stir in carrots, corn, and peas and remove from heat.


9. Spread the beef mixture in an even layer on the bottom of a 9x13 pan.


10. Finish making mashed potatoes according to recipe below.


11.Top the beef mixture with an even layer of prepared mashed potatoes.


12. Bake in preheated oven for 20 minutes, or until potatoes are golden brown.




Mashed Potatoes Recipe

Serves: 3 cups

Start to Finish: 5 minutes


Ingredients:

4 cups boiling water 

1 tsp Kosher salt

¼ cup powdered butter (¼ cup butter)

⅓ cup powdered milk (1 cup milk and -1 cup boiling water)

3 cups potato flakes


Directions:

1. Mix boiling water, salt, powdered milk, and powdered butter until there are no lumps.

2. Add potato flakes and stir gently until just combined. (Do not over mix)

3. Let sit covered for 3 minutes. 
Fluff with fork.

Soup or Sauce Mix

This particular SOS Mix contains no butter or flour (unlike Magic Mix). Which means that it is a shelf-stable and gluten-free recipe that you can use as a base for many other recipes. The Utah State Extension has put out a free downloadable cookbook with this SOS recipe as well as 20 other recipes you can make with the sauce mix.

Download this 10 page cookbook for free from this link  HERE

SOS Mix

Ingredients:

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TBSP dried onion flakes
2 tsp Italian Seasoning

Directions:

1. Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield:
Equal to 9 cans of cream soup.
Substitution:
to substitute 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Storage:
Store in closed plastic bag or air-tight container until ready to use. Does not have to be refrigerated.

Peanut Butter Chocolate Cake Brownies

Recipe By: Pantry Cooking II
Serves: 12

Ingredients:

1 package (4 serving size) chocolate instant pudding
milk
1 chocolate cake mix
1/2 cup chopped peanuts
1 cup peanut butter baking chips

Directions:

1. Grease the bottom of a 9x13 baking pan and dust with cocoa powder.
2. In a large bowl, mix pudding according to package directions.
3. Add cake mix to pudding and mix with an electric mixer until cake mix is moistened.
4. Stir in chopped peanuts.
5. Spread in the prepared pan.
6. Top with peanut butter chips.
7. Bake at 350°F for 30 minutes.
8. Cool before cutting.

Chocolate Milkshakes

Here's an easy recipe for a great summer treat ... chocolate milkshakes! Best of all, it uses food storage. No ice cream involved.

Recipe By: Prepare Every Needful Thing

Ingredients:

1/2 cup water
3/4 cup dry powdered milk
1/3 cup chocolate powder (Nesquick or similar)
2 cup ice

Directions:

1. Layer the ingredients in a blender in the order listed and then blend until smooth.
2. Serve immediately.
Optional: Make a strawberry milkshake with strawberry Nesquick.

The dry powdered milk is the dry powdered stuff, from the LDS Cannery, NOT the Carnation instant stuff you find in the grocery store. If you have the Carnation instant powdered milk, then use double the amount called for in the recipe.

Creamy Chicken Noodle Soup

Start-to-Finish: 50 minutes

Recipe By: Prepare Every Needful Thing

Ingredients:

2 tsp. chicken bouillon
6 cup canned chicken broth
1-2 cans sliced carrots (or you can substitute dehydrated carrots or fresh carrots)
optional: 1 cup sliced celery
1/4 cup dehydrated minced onions
2 cans cream of chicken soup
1/2 cup milk (you could also use powdered milk here very easily - 1 1/2 TBSP dry powdered milk + 1/2 cup water)
1 pint jar canned chicken, drained
4 cup noodles (don't precook)
salt and pepper to taste

Directions:

1. Add the bouillon, broth, onions, chicken soup, canned chicken, and carrots to a large dutch oven on the stove to heat.
2. When it reaches a boil, add the noodles and let cook until noodles were tender.
3. Turn down the heat, add the milk, and let cook until thoroughly warmed.
4. Add salt and pepper as needed.

Parker House Rolls (modified for food storage)

Recipe By: Prepare Every Needful Thing

Ingredients:

2 packages active dry yeast [I used 1/2 oz instant yeast]
1 teaspoon sugar
1/2 cup warm water
3 tablespoons dry nonfat milk
2 teaspoons salt
1 tablespoon powdered egg
2 tablespoons plus 2 teaspoons canola oil
6 tablespoons sugar
5-1/2 to 6 cups all-purpose flour
2 cups plus 2 tablespoons warm water
3 tablespoons butter, melted

Directions:

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes.
2. Add the dry milk, salt, powdered egg, oil and remaining sugar, water and 2 cups flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 45 minutes.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half.
10. Roll out each piece to 1/3-in. or 1/2-in. thickness.
11. Cut with a floured 2-1/2-in. biscuit cutter.
12. Brush with butter if desired.
13. Using the dull edge of a table knife, make an off-center crease in each roll.
14. Fold along crease so the large half is on top; press along folded edge.
15. Place 2 in. apart on greased baking sheets.
16. Cover and let rise until doubled, about 30 minutes.
17. Bake at 375° for 10-15 minutes or until golden brown.

Golden Wheat Patties

A surprisingly good main dish. You can serve this entree with mashed potatoes and gravy, glazed carrots, steamed broccoli, side salad, whole grain rolls... . As the women tasted Golden Wheat Patties, we heard sounds of 'yum' and surprise that they were so good!

Serves: 15 pattties
Recipe By: Dollar a Day Meals

Ingredients:

1 1/2 cup cooked cracked wheat
1 large egg
3 TBSP dry milk
3 TBSP dried chopped onions
1 TBSP unbleached flour
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy sauce
1/8 tsp liquid smoke
3 TBSP water
2 TBSP oil or olive oil (may need more)

Directions:

1. Mix all ingredients together except oil.
2. Heat oil in skillet over medium heat.
3. Place 2 TBSP mix at a time in hot oil, smooth with back of spoon to form small patties.
4. Cook 4 to 5 minutes on each side.
5. Drain off oil on paper towels.

Surprise Chocolate Cake

Recipe By: Dollar a Day Meals

Ingredients:

2 cup cooked lentils, cooled to lukewarm
1 tsp vanilla
2 eggs
1/4 cup oil
1/2 cup applesauce
3/4 cup water
1 1/2 cup sugar
2 cup unbleached flour
1/4 cup dry milk powder
4 to 5 TBSP dry baking cocoa
1 1/2 tsp baking soda
1/2 tsp sea salt

Directions:

1. Preheat oven to 350°F.
2. Generously grease and flour a 11 x 15 baking pan.
3. Blend until smooth: cooked lentils, vanilla, eggs, oil, applesauce, water.
4. In a separate bowl, mix together: sugar, flour, milk powder, cocoa, baking soda, salt.
5. Add dry mixture to liquid mixture in large bowl; beat 2 minutes.
6. Pour into prepared pan.
7. Bake approx. 20 minutes, or until top bounces back at touch.
7. Remove from oven.
8. Cool cake in the pan.

Peanut Butter Balls

Recipe By: Pantry Cooking

Ingredients:

1 cup non-instant powdered milk
1 cup quick oats
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sweetened flaked coconut

Directions:

1. Mix ingredients thoroughly.
2. Roll into 1-inch balls.
3. Chill for a firmer candy.

VARIATION: Roll the balls in coconut instead of mixing the coconut into the batter.

Queso Blanco

Serves: 6 ounces or 3/4 cup cheese.
Recipe By: Cheryl Driggs www.simplyprepared.com

Ingredients:

1 quart box whole milk
2 TBSP white vinegar
Seasonings, as desired

Directions:

1. Gradually heat milk to 195 F over low to medium heat, stirring frequently to prevent scorching.
2. It will take about 1 hour.
3. Remove from heat.
4. Stir in vinegar and allow to sit for 10 minutes.
5. Pour the curdled milk into a strainer or colander lined with light gauze or several layers of cheesecloth.
6. Pull the fabric up into a bag and tie with string.
7. Hang the bag of curds and allow to drain, gently squeezing the bag occasionally.
8. Drain for 1 hour for cheese spread. Drain for 3 hours for cheese spread or crumbled cheese. Drain for 5 hours or more for a firmer cheese that can be sliced or cubed.

Herb Cheese Spread:
Stir 1/2 teaspoon Herb Blend and 1/8 teaspoon salt into one recipe of Queso Blanco.

Garlic Cheese Spread:
Stir 1/2 teaspoon garlic salt into one recipe of Queso Blanco.

Cheese Ball:

1 recipe Queso Blanco, drained for 5 hours or more
1 jar (5 ounces) Roka Blue cheese spread
1/3 cup chopped pecans

Mix the Queso Blanco and Roka Blue cheese spread until smooth. Chill. Form into a ball. Roll the cheese ball in chopped pecans. Serve with crackers or crusty bread.

No-Knead 100% Whole Wheat Bread

This recipe was served at our May Self Reliance Class on "Canning Jams and Salsa"

Recipe By: from back of King Arthur flour bag
Serves: 1 loaf (16 slices)

Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. 90 minutes later, it's ready to pop into the oven.
Result: A dense, moist, easy-to-slice loaf, ideal for sandwiches.

Ingredients:

1 cup (8 ounces) lukewarm water
1/4 cup ( 2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces) **Note" I used butter
3 tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces)** I used molasses
2 teaspoons instant yeast
1/4 cup (3/4 ounces) nonfat dry milk
3 cups (12 3/4 ounces) 100% wholewheat flour
1 1/4 teaspoons salt

Directions:

1. Thoroughly grease an 8 1/2 "x 4 1/2" pan. Important to grease pan well, as this bread tends to stick.
2. Combine all the ingredients in a large bowl.
3. Beat the mixture vigorously for about 3 minutes. An electric mixer set on high speed works well; mix at a lower speed first to get ingredients started then go to high, it will prevent flour going all over the place!
4. Scoop the soft dough into the prepared pan.
5. Cover the pan with lightly greased plastic wrap, and let rise for about 90 minutes in warm place, will become puffy.
6. Bake bread in preheated 350 degree oven for 30-35 minutes, tenting it with aluminum foil after the first 15 minutes.
7. The bread is done when it's golden brown on top, and an instant -read thermometer inserted into the center registers 195 degrees. I don't have one, so did my best.
8. Turn bread out onto a rack and cool completely before slicing.

Powdered Milk Recipes

Sweetened Condensed Milk - Instant

Ingredients:

1 cup instant powdered milk
1/2 cup boiling water
2/3 cup sugar
3 TBSP butter

Directions:

Place all ingredients in a blender.  Blend at high speeds until smooth.


Sweetened Condensed Milk - NonInstant

Ingredients:

1/2 cup hot water
1 cup non-instant powdered milk
1 cup sugar
1 TBSP butter

Directions:

Blend in blender very well. Can be stored in the refrigerator or frozen.


Evaporated Milk

Ingredients:

1 1/2 cup warm water
1 cup powdered milk
2 TBSP Butter

Directions:

Mix dry milk and warm water together. Add butter. In a small pan, heat mixture together. Beat well, cool and store in the refrigerator.

Rice Pudding

Ingredients:

3 to 4 cups of leftover steamed rice
1 cup raisins
1/4 cup butter
1 cup sugar (more or less to taste)
1/4 tsp salt
6 cups milk

Directions:

Mix all ingredients together in a sauce pan. Cook slowly over low heat, stirring every 15 minutes or so, until most of the milk is absorbed but pudding is still very runny. Cool and eat.

Homemade Yogurt - from instant powdered milk

Ingredients:

3 cups warm water
1 1/4 cup carnation milk powder
1/3 cup plain yogurt

Directions:

Preheat oven to 200 degrees F. Combine water and milk powder until powder is dissolved Add yogurt and stir until completely blended. Pour milk mixture though a sieve into a glass jar. Cover the mouth of the jar with plastic wrap. Cover the plastic wrap with a dish towel. Secure with a rubber band. Place jar in oven. Make sure to turn OFF the oven when you put the jar in! Leave undisturbed for 10 to 20 HOURS. Yogurt is ready when it is firm when gently shaken After yogurt is ready set aside 1/3 cup in the refrigerator to use as a starter for the next batch. Starter is good for about a week in the fridge.

Homemade Yogurt - from non-instant powdered milk

Ingredients:

2 cups warm water (100°)
1 cup non-instant milk powder
2 TBSP unflavored yogurt

Directions:

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. To set, 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. Keeps in fridge 2 weeks

Spiced Cocoa Mix

Ingredients:

2 cups sugar
1 cup Dutch processed cocoa
1 cup powdered milk
1 TBSP grated lemon peel
1 TBSP cinnamon
3/4 tsp cloves

Directions:

In a large bowl stir all ingredients together. Makes about 4 cups of mix. Store tightly covered container. Will keep at least 4 months.
To Serve: use 1 to 2 TBSP of mix per cup of hot milk or water. Makes 64 servings

Wendy’s Frosties

Ingredients:

1 1/2 - 2 cups ICE water, as cold as possible. (I use the water from my fridge door)
1 1/2 cups non-fat dry milk powder (excellent use of food storage)
2/3 cup sugar
1/4 cup unsweetened cocoa powder*
2-3 cups ice cubes
2 TBSP vegetable oil (needed for the creaminess)

Directions:

Place all ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on the your blender motor. With lid on, process for two minutes. Makes about 4 shakes.
*For vanilla shake, omit cocoa and add 2-3 TBSP vanilla extract. Decrease water and ice cubes by a smidge. Might want to make the chocolate first to perfect technique.

Christa’s Food Storage Frosties

Ingredients:

1/2 cup hot cocoa mix
1/3 cup sugar
4 cup ice with some water in it
1/3 cup dry powdered milk

Directions:

Mix in a blender. You can add just a tiny bit (1-2 TBSP) pudding and that will thicken it up.

Courtney’s Incredible Hulk Smoothies
Recipe By: Courtney Cannon (Leander Ward) taught me this great way to pack lots of spinach into breakfast

Ingredients:

Frozen chopped spinach
1 cup frozen fruit (bananas, blueberries, strawberries, peaches, etc.)
Liquid, such as mixed powdered milk, hot cocoa mix + water, orange juice, apple juice
Optional: Add some protein or other nutrition like a tablespoon or more of peanut or other nut butter,
ground flax seed, protein powder, etc.

Directions:

Pack 1/3 to 1/2 of the blender jar with frozen chopped spinach. Add frozen fruit. Fill the rest of the jar with a liquid. Add any optional ingredients. Blend really well. It WILL be green (unless you add lots of blueberries), but boys especially might think this is really cool if you can sell it right! My boys are not big fruit eaters, but they love to drink this for breakfast when I use spinach bananas, milk, hot cocoa, and peanut butter.

Judy’s German Pancakes

Ingredients:

6 eggs
1 cup milk (1 cup water + scant ¼ cup powdered milk)
1 cup flour
½ tsp salt
3-5 TSBP butter

Directions:

Preheat oven to 450 and put 9x13 pan with butter in the oven while it preheats. Mix eggs and milk until thick and lemon colored. Add flour and salt and mix well. Once oven is preheated, pour batter in pan and bake 15-20 minutes. Serve immediately with powdered sugar, jam, syrup, yogurt, fruit, etc.

Yogurt Cream Cheese or Sour Cream

Ingredients:

2 cups homemade yogurt (see recipe above)
2 paper towels
colander
large bowl

Directions:

Place a paper towel in the bottom of a colander. Put homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is fat free cream cheese. For sour cream, drain for less time.

Basic Cottage Cheese

Ingredients:

1 gallon milk made from powdered milk
1 rennet tablet or 1/4 junket tablet (found by the jello and canning supplies at the store)
1 pint buttermilk or basic yogurt

Directions:

Dissolve rennet tablet in warm water. Pour milk into a LARGE heavy pot and heat to 90°F. Add buttermilk or yogurt. Stir to mix. Add dissolved rennet. Cover pot & leave overnight in a warm place. The next day, you will find a gelatinous, almost solid mass-like firm yogurt in the pot. This is the curd. with a silver knife, cut through this curd to break it into small pieces. Gently pour into a bowl. Now set the bowl into a pan of warm water and bring curd up to 110°F. Shake the bowl gently while it is being heated to help distribute the heat more evenly. At 110°F, turn off the heat but leave the cheese bowl in the water for about 1/2 an hour. Then pour cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. When drained, you can mash with a fork, if desired. Moisten as needed. Season as desired.

Cool Whip

Ingredients:

1 tsp gelatin
2 tsp cold water
3 TBSP boiling water
1/2 cup ice water
1/2 dry powdered milk
3 TBSP sugar
3 TBSP oil

Directions:

Chill a small mixing bowl in fridge or freezer.
 Soften gelatin with 2 tsp cold water. 
Then add boiling water, stirring until gelatin is completely dissolved. 
Place ice water and 
dry powdered milk in chilled bowl. 
Beat on high until stiff peaks form. 
Add sugar, still beating. 
Then add oil and gelatin mixture. 
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture. Makes 2 cups.

Homemade Ranch Dressing

Ingredients:

2 cups mayo
2 cups homemade yogurt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 teaspoon onion powder
1-1/2 teaspoon salt
2 teaspoon parsley flakes

Directions:

Blend together.

Healthy Dip

Ingredients:

2 cups unflavored homemade yogurt
2 cups homemade cottage cheese.
1/4 cup toasted sesame seeds
1/4 cup wheat germ
1/2 tsp celery salt
1/4 tsp garlic powder

Directions:

Thoroughly blend the yogurt and cottage cheese. Sprinkle in sesame seeds, wheat germ, celery salt, and garlic powder. Blend well, salt to taste. Chill and serve with crackers or veggies. VERY GOOD!!!

Soft Cottage Cheese

Ingredients:

2 cups boiling water
1 1/2 cups dry milk powder
2000 mg ascorbic acid powder* OR 
3 tablespoons fresh lemon juice or white vinegar

Directions:

Pour water into blender. Slowly add milk powder. Pour into saucepan (foam and all). Sprinkle curdling agent slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest 1 minute. Pour into a cheese cloth lined colander. rinse with hot then cold water. Drain until no whew drip, about 1 minute. Makes about 1-1/2 cups curds. Refrigerate if not used immediately. *RC NOTE: (assuming 1/4 tsp ascorbic acid = 1000 mg ascorbic acid.)

Quick Soft Pressed Cheese

Ingredients:

2 cups boiling water
1 1/2 cups dry milk powder
3 TBSP vegetable oil
1 cup buttermilk
3-4 TBSP lemon juice
Cheese coloring tablets (optional)

Directions:

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add 1/2 tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mix curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for 1/2 hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press,rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add 1/2 tsp. Liquid Smoke flavoring and 1/2 - 1 tsp. salt after rinsing curds.

Queso Blanco
the original Jack Cheese

Ingredients:

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

Directions:

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.

Yogurt Jello

When mixing jello, leave out 1/4 cup water. Add 1 cup homemade yogurt to partially set jello. (using store bought jello will give a much tarter flavor!) Fruit may be added.

Pink Lemonade Pie

Ingredients:

1 (6-oz) can of pink lemonade concentrate
1 (8-oz) carton cool whip
1 can sweetened condensed milk
1 graham cracker crust

Directions:

Mix together the lemonade concentrate, cool whip, and sweetened condensed milk. Pour into graham cracker crust. Chill until ready to serve.

Cheese Cake

Ingredients:

12 oz cream cheese (1 1/2 cups homemade cream cheese)
3/4 cup sugar
3 cups cool whip
1 graham cracker crust
2 cans cherry pie filling.

Directions:

Combine cream cheese, sugar, and cool whip. Press graham cracker crust into a 9 x 13 inch baking pan. Spread cream cheese mixture on top of graham cracker crust. Spread with cherry pie filling. Chill.

Magic Shell Fudge Sauce

Ingredients:

1 cup (6-oz) semisweet chocolate chips
1/4 cup butter, cubed
3 TBSP evaporated milk (1 TBSP Dry Powdered Milk + 3 TBSP Water)

Directions

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 cup.

Peanut Butter Play Dough
from Angela Edwards, Leander Ward Food Storage Specialist

Ingredients:

1 cup peanut butter
1 cup corn syrup
1 1/4 cup powdered sugar
1 1/4 cup powdered milk

Directions:

Mix it. Roll it into little balls. Very yummy too! Makes about 3 cups.