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Jar Mix holds enough for 2 cups of flour.

1 cup wheat flour
1 t cream of tartar*
1/2 t baking soda*
1 tablespoon sugar
1/2 t salt
1 beaten egg
1 cup milk
2 tablespoons oil
1 tablespoons cinnamon (optional)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine dry and wet ingredients together. Add more milk if too thick.
4. Cook on stove over medium heat or on West Bend Fryer at 350F.

*Substitute for 2 t baking powder

Banana version
Prepare as above except omit cinnamon, reduce milk and add:
1/2 cup milk
1 banana, mashed
1/4 teaspoon nutmeg

Apple version
Prepare as above except, reduce milk and add:
3/4 cup milk
1 apple, diced

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I found this resource that will go well with my post on how to make yogurt. Please share your experience with us if you try anything. Click here for the entire article or an excerpt below. Thank you.

Yogurt can be a refreshing treat, a delicious condiment, or a nourishing ingredient in a variety of foods. While many people enjoy yogurt fresh from culturing, some like to improve it by thickening or flavoring.

Thickening Yogurt
Depending on the type of milk and the culture you use, yogurt can be as thin and runny as cream, or as thick and solid as sour cream. Raw milk will usually produce a thinner yogurt than pasteurized milk. Here are some ways to produce a thicker yogurt.

Use milk with a higher fat content. The fat in yogurt is part of what makes it thick, so obviously whole milk will result in a thicker yogurt than skim milk. You can even use cream to make yogurt, or add cream to the milk to make a rich, thick, yummy yogurt.

Add milk solids. The coagulation of milk proteins is what produces the typical gelatinous texture of yogurt, so by increasing the proportion of milk solids, you will get a thicker yogurt. Powdered milk solids generally comes in cow, goat, and soy varieties. You can add powdered (instant or non-instant) milk to the yogurt before adding the culture. For easy mixing, use a small amount of milk or water to reconstitute the powdered milk before adding it to the fresh milk. Using powdered milk alone, without fresh milk, may give you poor results because the powdered milk is highly processed. As a general rule of thumb, for every 3-4 cups fresh milk use 1/2 to 1 c. powdered milk solids if using fresh goat milk or soy milk and 1/4 to 1/2 c. powdered milk solids if using fresh cow milk. Please note, when adding milk solids to yogurt, it is important not to mix protein sources as doing so can lead to unpredictable and often undesirable results. For example, when using fresh cow milk, use cow-based milk solids; when using fresh goat milk, use goat-based milk solids.

Add thickeners. These can be added to the milk just before you add the culture. This is a process that’s most successful with direct-set cultures, or yogurt where you are maintaining a separate mother culture, since the thickeners may interfere with the yogurt’s ability to reproduce over successive generations. If you are using a re-culturing yogurt, another way to add thickeners is to wait until just after the yogurt has set up. Take out some of the finished yogurt to use for inoculating the next batch, then add the thickener to the larger batch before you refrigerate it.

Tapioca starch: For 3-4 cups of milk, dissolve 2 tablespoons tapioca starch into a small amount of milk. Add the small amount of milk to the larger portion of milk and mix well.

Ultra-gel (modified corn starch): For 3-4 cups milk, add 3/8 cups Ultra-gel and mix well to combine. While regular corn starch can be used, it’s not particularly stable and can yield an odd consistency.

Gelatin: For every 3-4 cups milk, sprinkle 1 teaspoon of gelatin into the milk as it is getting close to 110°. Mix well to combine. Please note, the effects of the gelatin will not be noticeable until after the yogurt has set and has chilled in the refrigerator.

Agar: For every 3-4 cups milk, dissolve 1/2 teaspoon Agar into a half cup of water. Bring the Agar and water mixture to a boil. Allow the mixture to cool sufficiently prior to adding it to the milk.

Guar gum: For every 3-4 cups of milk, add 1 teaspoon of guar gum. Add the guar gum to a small amount of milk, mix well and then combine the small amount of milk with the larger portion of milk.

Hold the milk at high temperature. When you are preparing the milk, heat it to 160° or more (no higher than 180°), and hold it at that temperature for 20 to 30 minutes before letting it cool to culturing temperature. The additional heating time denatures (breaks down) the milk proteins more so they will coagulate better.

Strain the yogurt. Make the yogurt as usual, including refrigeration to stop the culturing. Then strain it through a cheese bag or coffee filter, which will let a good deal of the whey drip out, leaving you with a thicker yogurt. (This is how traditional Greek yogurt is made.) Straining should be done in a cool place so the yogurt doesn’t spoil as it strains. (It can take a while!) Save the whey for culturing vegetables or adding to baked goods. You can also freeze the whey in ice cube trays and add to smoothies for extra flavor and protein!

Flavoring Yogurt
There is no end to the different ways you can flavor yogurt! Many people find that the addition of fruit or other flavorings turns yogurt into a delightful snack or dessert that can be enjoyed by the whole family.

Remember to remove any yogurt you need for reculturing before you add sweeteners or flavorings.

Since yogurt is tart by nature, plain sweeteners are a popular addition to yogurt. If you prefer not to use plain sugar, there are a number of alternatives.

Raw or pasteurized honey
Maple syrup
Natural non-caloric sweeteners such as stevia or erithrytol
Chemical sweeteners such as Splenda, aspartame, or saccharine
Sweet ingredients like jam, fruit juice, or fruit syrup

Many types of flavorings are also compatible with yogurt, like vanilla, almond, chocolate, or other flavoring extracts.

Yogurt can also be flavored with non-sweet or even savory ingredients. Mint, lemon juice, garlic, and cucumber are common enhancements to yogurt. Saffron, cardamom, and nutmeg are also popular in some Middle Eastern countries.

What Not to Do

It may be tempting to add more cultures to the yogurt in an attempt to increase the probiotic content, but this is rarely successful. Yogurt cultures are carefully balanced so that the strains work together to give a particular result in terms of taste and consistency. Adding additional strains can weaken or even kill off the yogurt cultures, and may even produce something that is harmful to eat.

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A friend who is a diabetic gave me this recipe. I’m not sure if it is their own or someone else’s. I haven’t tried it but they tell me it is delicious!

Ingredients:

1/4 cup tomato paste
1 cup sugar-free cola
1 tablespoon dehydrated onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon minced garlic clove
Dash cayenne pepper
Preparation:

In a medium sauce pan, combine ingredients in order listed. Bring to a boil, reduce heat and simmer for 5 minutes. Serve over grilled chicken, beef, pork or frankfurters. The recipe can be doubled or tripled according to need.

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MAKES 8
Gluten-Free Fudge Pops

This revamped version of classic fudgsicles is easy to make and fun to eat. If you don’t have plastic popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).

3 cups unsweetened lite coconut milk
½ cup honey or agavé nectar, extra to taste
¼ cup + 2 tablespoons arrowroot starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate, chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract

1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.

2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.

3. Pour into 8 popsicle molds or small paper cups. Allow to cool slightly and insert popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.

4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.
Each serving contains 310 calories, 24g total fat, 20g saturated fat, 0g trans fat, 0mg cholesterol, 51mg sodium, 29g carbohydrate, 2g fiber, 3g protein.

TIP For lower sugar content, reduce honey to ¼ cup + 2 tablespoons and add 1 teaspoon clear stevia liquid.

Variation

For Mocha Fudge Pops, replace 1 cup milk with 1 cup strong brewed coffee.

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This recipe is so easy to make and its delicious! I’m going to see if I can make different fruit and nut combinations and will add them when I have time. The combination of ingredients below are my family’s favourite!

2 cups Rolled Oats
1/2 cup Coconut
1/2 cup Almonds, sliced (or 1/4 cup Almonds & 1/4 cup Pumpkin Seeds)
1/2 cup Cranberries, dried
1/4 cup Flax meal, whole
1/2 cup honey or maple-flavored syrup
1/3 cup canola oil

In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1 inch baking pan. Bake in a 300F oven for 30 to 35 minutes or till very lightly browned, stirring after 20 minutes.

Remove from the oven and immediately turn out onto large glass container. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).

This is delicious served with milk or yogurt!

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I follow the steps outlined in the Poolish starter and then add these ingredients to make the dough.

5 t gluten flour
2 1/2 tablespoons vegetable oil*
1/3 cup honey
2 teaspoons salt
1 1/2 cups whole wheat flour
3 cups unbleached flour (plus 1 cup additional flour in order to roll out the dough to the correct consistency)
1 1/2 cups warm (110F) water
1 teaspoon Caraway Seeds (optional) June 26, 2010 – testing amount

To save time:
I put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in a Ziploc bag.

My cooking instructions
– Put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in small bowl separate from poolish; getting it ready to add to the poolish mixture when it is ready.
– Put 2 1/2 tablespoons vegetable oil, 1/3 cup honey, and 1 1/2 cup 110F water in measuring cup to add to the poolish/flour mixture.
– Add up to 4 cups of unbleached flour to the poolish/flour/water mixture so dough is the correct consistency.
– Perform a window pane test to ensure the dough has formed enough gluten.
– Place dough into a large greased pot, spray the top of the dough with oil (so the dough doesn’t dry out) and cover with lid.
– Let dough rise for 1 to 1 1/2 hours until double in size.
– When you think enough time has passed, pull the lid off and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it’s not ready yet. Put the lid back on and go do something else for a while. Check it again later. If it’s the last answer you’re ready to shape the dough
– When the dough is ready to be shaped, prepare the pan by spraying the bottom and sides with oil.
– Remove the dough and proportion it out.

Bread – 2 portions
Hamburger buns – 12 portions
Dinner rolls – 24 portions
Rolls – 16 portions

– Use hands to roll the dough into a ball. Watch this video for an excellent demonstration that shows how to do this. I use this technique for all the different shapes of bread I want to bake.
– Place in oiled pan(s) and spray top of dough, again, so the dough doesn’t dry out when it is going through its final rise. Cover with cloth. This rise will take an hour or less, depending on how warm the room is. The dough should come at least an inch above the top of the pans before you put them in the oven. A finger poke is still a good way to decide if the dough is ready, but in this case you want the hole to fill in slightly. When it fills in slightly so the yeast will have good action in the oven for a final push.
– Turn your oven on to 350 degrees and wait for the oven to warm up.

Bake for:
Bread – 40 minutes and internal temperature is 200 – 205 degrees.
Hamburger buns – 30 minutes and internal temperature is 200 degrees
Dinner rolls – 24 portions
Rolls – 16 portions

To ensure they are ready, insert a thermometer and the internal temperature of the bread should be 197 – 205 degrees. If so, remove the dough from the oven and the pan and let cool on rack. So far, it has taken approximately 40 minutes to bake the bread and hamburger buns and the internal dough temperature reads 197 – 205 degrees.
– Cool for at least one hour before slicing. If you slice it before the dough has cooled enough, the dough will mush down permanently and won’t be appealing.

Finally finished adding the instructions for making the bread. I haven’t proofed them yet to ensure they are completely accurate so be cautious when using this recipe as it may not be entirely complete. Thanks!

Herb flavoured:

Herb Combo 1 2nd favourite:
½ t Ginger
2 t Thyme
2 t Savory
2 t Rosemary

Herb Combo 2, Italian:
1 t Basil
½ t Thyme
2 t Parsley
1 t Oregano

Herb Combo 3, favourite:
1 t Celery seeds
1 t ground Caraway seeds
1 teaspoon ground Dill or Dill seeds

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I follow the steps outlined in my Poolish starter, substituting unbleached flour and leaving out the flax meal.

Ziploc Bag
4 C Flour
2 t Salt
6 T Dried Buttermilk

1 C Flour (this flour is to knead and roll out the dough to the correct consistency)

2 T Butter
6 T Maple Syrup / Honey
1 1/4 C 110F temperature water

My cooking instructions
– Let poolish mixture rise for 1 hour. and then add contents from Ziploc Bag when poolish is ready.
– Add 2T butter, 6T syrup to poolish.
– Alternate between 1 1/4 cup water and contents (4 cups flour, 2t salt, 6T dried buttermilk) of Ziploc bag to poolish.
– Add up to 1 cup of extra flour to the poolish/flour/water mixture so dough is the correct consistency.
– Place dough in to large greased pot and cover with lid.
– Let dough rise for 1 to 1 1/2 hours until double in size.
– When you think enough time has passed, pull the lid off and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it’s not ready yet. Put the lid back on and go do something else for a while. Check it again later. If it’s the last answer you’re ready to shape the dough.
– If you have to do go out and do an errand, put the dough in the refrigerator, covered (put extra towels on the lid to cover all the dough, if the lid has come off the pot). I have left it in the refrigerator for 1 hour. When you return, take the dough out of the refrigerator and let it warm up for the same amount of time that it was in the refrigerator on the counter, with the extra towels).
– Shape the dough into 24 knots, or 12 knots and 12 rolls, and place on greased sheet.
– Spray knots with canola oil and immediately freeze on cookie sheet.
– The next day, remove frozen knots from cookie sheet and store in sealed container in freezer until ready to bake.
– Before baking, after freezing dough, remove knots and place on greased cookie sheet for 1 hour and bake at 350F for 25-30 minutes until golden brown and knots sound hollow. Rolls are done when they are golden brown and the internal temperature is 200F.

To save time:
I put 2t salt, 4C flour, 6T dried buttermilk in a Ziploc bag.

Original instructions that came with Julia Child’s recipe:
– She used her hand to butter the pan.
– Once shaped, can rise overnight in the refrgerator in the pan, covered with a cloth.
– Takes about 20 minutes to 1 hour to rise in kitchen (I found it took much longer)
– When frozen, place in oven while cold and bake for 25? Minutes at 375F?
– When putting loaf in pan, butter pan with hands and then rub formed dough with butter from hands and then cover with cloth.
– Once formed, freeze in pan.
– Egg glaze: 1 egg missed with ½ C heavy Cream. Top rolls with egg glaze and sprinkle with herbs. If glaze is used, then bread rolls do not need to be covered with cloth. Rise for 20 minutes (much longer) until double.
– Use 1 inch width and 10 inch length dough and tie into knots and freeze on baking sheets and use glaze with poppy seeds (left off). (This worked great!)
– Make bread sticks by twisting and place on pan – glaze and sprinkle with sesame seeds and let rise 20 minutes until double (rise takes longer and I didn’t find benefit of glaze).

Source

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