Quick Sufganiot (Doughnuts)

Doughnuts fried in oil are a traditional Hanukkah treat, associated with the miracle of the oil.

2 eggs
1/2 c. sugar
1/4 oil
2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. grated lemon rind
oil for deep frying
Powdered sugar for sprinkling

Beat eggs and sugar for 3 minutes with an electric mixer.  Add milk and oil.  Mix well.  Combine flour, baking powder, and salt.  Add flour mixture to eggs.  Stir with a wooden spoon but do not overmix.  The dough should be smooth and soft.  Roll dough 1/2 in. thick on a lightly floured surface.  To cut out, use a doughnut cutter or a class for the outside and a thimble for the hole in the center.  Dip cutting tools in flour before using.  Heat 1 1/2 in. oil in big, heavy skillet.  Drop in doughnuts and fry until brown, turning them once.  Drain on paper towels and then sprinkle with sugar.

Allen Potato Salad

Fill stew-sized pot with potatoes.  Cover with water and bring water to a boil over high heat.  Once the water is boiling, reduce heat and boil for 30 minutes.

Once the potatoes have finished, peel and slice them.  Caution: they will be hot!

Add 1 small bottle of French dressing to the peeled and sliced potatoes.  Mix in.

Add chopped pickles, 1 dz. hard-boiled eggs (peeled and diced), and 1 jar of pimentos.  Add pickle juice, mayo, milk, salt, pepper until it tastes correctly.

Weiner Salad Bake

Boil as many potatoes as will fit in a large teflon-coated pan (stew-size).  Cover potatoes completely with water.  Bring water to a boil over high heat and then reduce heat but continue to boil potatoes for 30 minutes.

Remove potatoes (watch out they will be very hot!).  Peel and slice potatoes.

Make a white sauce.  Make about 3 c. of sauce.  (Making it in the microwave is pretty easy.)

While it is cooking, but up one package of hot dogs.  Drain one can of green beans and put green beans and hot dogs in the same bowl as the potatoes.  If desired, cut up 1/4 - 1/2 onion to mix in as well.

When the white sauce is done, add 1 c. mayo to it.  Then stir the sauce over the potato mixture.

Bake at 350 F (177 C) for 45 - 60 minutes.

Pancakes

2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 c. milk
2 eggs

either: 1/8 c. sugar + 1/8 c. water OR 1/4 c. light corn syrup

Put flour, sugar, and baking powder in bowl.

Add water, milk, and eggs to the dry ingredients.  Mix.

Oil a pan and heat the pan.

Use 1/4 measuring cup to pour the batter in pan to desired size.

When there are lots of bubbles, flip pancake over.

Remove pancake from heat when both sides are the desired brown color.

Chocolate Frosting

1/4 tsp. butter flavoring
1/8 tsp. salt
2 Tbsp. oil
2 Tbsp. cocoa powder
1 1/2 tsp. vanilla
2 1/2 c. powdered sugar
2 - 3 Tbsp. water

Mix salt, oil, cocoa, vanilla, butter flavoring.

Slowly mix powdered sugar and water until the right consistency is reached.

Enjoy!

Coffee Breakfast Cake

Dry:
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. mace

Wet:
1 c. milk
1 egg
1/4 c. butter or margarine, melted
1 tsp. vanilla

Topping:
1/2 c. sugar
1/2 c. flour
2 tsp. cinnamon
1/4 - 1/2 c. butter, softened

Mix wet ingredients separately and then add them to dry ingredients.  Sprinkle topping on the top.

Bake at 350 F (177 C) for 25-30 minutes.

Fahrenheit to Celsius

YW - Royal Icing (for gingerbread houses)

ROYAL ICING

3 egg whites*

1/2 tsp. cream of tartar

4 cups (1 lb.) unsifted confectioners’ sugar

Food coloring (optional)

Vanilla, lemon, peppermint or other extract (optional)

*Meringue powder works just as well; use 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the fresh egg whites.

 

Royal Icing  directions:

In a large bowl, whip the egg whites with the cream of tartar until foamy. Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it’ll be and the faster it will harden up. If you want to “paint” with the icing, you can use food coloring to create different colors and thin the icing  with a few drops of water so it will flow.

Note:   Royal icing needs to be kept covered, because it will dry quickly and become lumpy if exposed to the air. The easiest way to store the icing for long periods of time is in a plastic pastry bag or zip-top food storage bag. If you have disposable pastry bags, using an uncut bag as a sleeve for the bag you are piping from is an easy way to keep everything from drying out.

YW - Gingerbread

Gingerbread Recipe

6 cups all-purpose flour (+extra for kneading)

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 cup dark brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 teaspoon black pepper (I use ½ teaspoon)

1 ½ teaspoons ground cloves

1 ½ teaspoons salt

1 ½ cup of dark unsulfured molasses

2 large eggs

Directions:

​In a large bowl, sift flour, baking soda, and baking powder together and set aside.

In a separate large bowl, cream butter and brown sugar until the mixture is ​fluffy.  Add ginger, cinnamon, cloves, pepper, and salt.  Beat in molasses ​and eggs.

Mix the dry into the wet ingredients just until well combined.

​Divide the dough into thirds and wrap each in plastic wrap. Refrigerate for ​30 minutes or more.

Heat oven to 350 F (177 C).  Roll out dough on a well-floured surface and cut into ​desired shapes or house.

​Bake for 12-15 minutes or until slightly firm.  Cool completely.

YW - Judd Marvelous Meatballs

2 lbs. ground beef

20 saltine crackers, crushed to crumbs

½ C. flour

½ C. milk

1 tsp worchestershire sauce

1 tsp parsley flakes

1 tsp. salt or onion salt

½ tsp minced onion, or a tablespoon of finely diced fresh onion

½ tsp pepper

¼ tsp garlic powder

10 drops of hot sauce (1/4 tsp)

1/8 tsp crushed fennel

1 egg

 

Mix all ingredients.  Shape into meatballs, preferably with a 1” cookie dough scoop.  Makes about 48.  Bake 25 minutes in 400º F (204 C).  Or pan fry until brown outside, then pour spaghetti sauce over and simmer until no longer pink inside.

YW Pumpkin Chocolate Chip Cookies with Penuche Glaze

COOKIES
1 c. canned pumpkin
1 c. white sugar
1 egg
1/2 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. milk
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped walnuts


Penuche Glaze
3 Tbsp. butter
1/2 c. brown sugar
1/4 c. milk
1 - 1 1/2 c. powdered sugar

In a large mixing bowl, combine pumpkin, sugar, egg, and vegetable oil.  Mix well.

In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.

Add flour mixture to pumpkin mixture.  Add milk, vanilla and mix well.

Add chocolate chips and nuts.

Drop by spoonfuls on a greased cookie sheet.   Make balls on the smaller size - about 1 in.

Bake at 350 F (177 C) for approximately 10 minutes or until lightly brown and firm.

While cookies are baking, make glaze.

Measure out all ingredients to have ready.  You will have to work fast.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for 1 minute.  Add milk and powdered sugar.  Stir until smooth.

Keep over low heat.

Remove cookies from sheet and allow to cool briefly.  Using a knife or pastry brush, paint each cookie with a thin coat of glaze.

Makes 5 dozen cookies.

YW Spiced Apple Cider

1 gallon apple cider
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 can (6 oz. size) frozen lemonade, thawed from concentrate
1 can (6 oz. size) frozen orange juice, thawed from concentrate
1/2 c. packed brown sugar

Combine 2 c. of the apple cider and spices in a large pot.  Bring to boil.

Add remaining cider, juices, and brown sugar.  Allow to simmer about 10 minutes.

Makes about 20 cups

YW Easy Apple Crisp

6-8 apples; peeled, cored and sliced thinly
3/4 c. white sugar
1/2 c. flour
1/2 c. oats
1/2 c. brown sugar
1/4 c. margarine or butter, softened

In a large bowl place apple slices and sprinkle with 3/4 c. white sugar.  Mix lightly.

In a microwave-safe bowl, melt margarine or butter.  Add flour, oats, brown sugar, and mix well.

Lightly grease 8X13 in. baking pan and fill with apple mixture.

Top with flour mixture.

Bake at 350 F (177 C) for 35 minutes.

Note: Other fruits might be used.  Adding cinnamon might be good too.

Gingerbread for men & houses :)

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Confectioners Frosting: In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired.Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Makes about 3 dozen cookies depending on the size of cookie cutter used.

I used this design for the houses but cut the dimensions in half.  Also, I did not use the chimney cut-out.

(It made several cookies and 7 small house when I quadrupled it.  I also quadrupled the icing recipe and it was for all decorations.  Hot gluing the house pieces together worked much better than trying to glue them with frosting.)

http://disneyfoodreport.com/wp-content/uploads/2011/12/gingerbread_house_templates.png

Lentil Soup

This recipe is my modified version of the original (http://www.food.com/recipe/egyptian-red-lentil-soup-94673)

5 c. water
1 bullion cube
1 c. dried lentils
2-3 frozen onion squares
4-5 frozen garlic squares
2 med. butternut squash, peeled and cut into mashed potato sized pieces
2 t. ground cumin
3 t. zatar
salt & pepper

Add water, bullion cube, onion, garlic, squash, & lentils into a large soup pot.  Cover and bring to boil. (Be careful because it will overflow the pot just like potatoes do when cooking them.)  Lower heat and simmer 15-20 minutes or until lentils & veggies are tender.  Remove pan from heat.

In a frying pan, place dry spices in an unoiled pan.  Toast spices.  Stir frequently to prevent burning.  Once toasted, set aside and let cool for a moment.

Place spices into soup and then begin pureeing the soup.  I puree small batches in my blender.  Just be careful because the mixture is hot and if you put too much in your blender it will explode on you.  I only fill my blender about 1/3 full each time.

Once soup is ready, add salt & pepper if needed.

I would think this soup could easily be made in the crockpot although I have never tried it.

Pasta Salad

1.5 box macaroni - the different colored ones is the most fun
italian dressing
olives
broccoli
carrots
pickles
salt
pepper

Cook the macaroni according to box instructions.  Drain off water and then place into a new dish.  Add italian dressing and place in fridge to cool.  After a few hours, mix in olives, broccoli, carrots, pickles, salt & pepper, and any remaining dressing you feel is necessary.  Let sit in the fridge until you are ready to serve.  The longer it sits (within reason) the better it tastes.

Ice Cream, oh such yummy ice cream!!

Ben & Jerry's Sweet Cream Base

2 large eggs                                                                        1 cup milk

2 cups heavy or whipping cream                                                3/4 cup sugar

In a bowl whisk eggs until light and fluffy, add 3/4 cup sugar in increments, whisking in between each addition.  Continue whisking eggs and sugar until combined.  Add cream and milk and whisk until combined.

From here, you can take the sweet cream base anywhere.  Two teaspoon of vanilla extract will get you a nice french vanilla.  Or peppermint extract can be the base for chocolate chip mint.  Crushed cookies for cookies-n-cream, malt powder and shaved chocolate, sprinkles, nuts, candy bar chunks, strawberries, toffee bits...the ideas are endless.

One of my favorites is my own version of mint chip.  I add 2 teaspoons of good quality Nielsen-Massey pure peppermint extract to the sweet cream base (McCormick's brand flavoring is fine too but if you are as serious about your mint ice cream as I am, you will want to invest in some of this good quality flavoring-plus it's perfect for holiday peppermint hot chocolate). Shave about 3/4 cup semi sweet chocolate with a sharp knife.  Add the shavings to the liquid mixture.  I personally like the shaved chocolate texture better than the frozen chunk of a chocolate chip.

Tips (some things I've learned after making lots of batches of ice cream):

•                 Use the freshest eggs you can find.  This might mean farm to table eggs from your local market or the best quality you can get at the store.  I'm using Ethiopian eggs and they are great-never had an issue.

•                 If you decide against the eggs in your ice cream, you can expect to get a less rich and creamy ice cream.  It will not freeze well so you will need to eat it all at the time you make it or else you will have icy ice cream from freezing.  

•                 If you are really squeamish I'd suggest sticking with a frozen yogurt or sorbet recipe.  Ice cream should be made with eggs for emulsifying the butter fat.  I feel really strongly about this.

•                 Refrigerate your liquid base mixture for a few hours before putting it in your ice cream maker.  This is key.  The churning process will not freeze room temp liquids properly.  Best to start off as cold as you can.

•                 For cookies, candies, nuts, or other add-in you will want to add them when the ice cream is mostly done churning in the machine.  Simply pour the add-in in the top and let it slowly mix with the paddle.  

•                 Freeze your add-ins before adding them or else they will warm your churned ice cream.

•                 Chocolate chips (or shaved chocolate from the bar) are fine to add to the liquid mixture before hand because they will not melt in the liquid while refrigerating.

•                 Freeze your ice cream maker's freezer bowl overnight before use.  

•                 Have the churning paddle inside the freezer bowl before you pour in the liquid mixture.  

•                 Churn the ice cream for a good 5-10 minutes past when you think it's done.  The more air churned in the more fluffy and divine the texture once frozen.  

•                 Cool your storage bowl in the freezer so the bowl is cold when you transfer the ice cream. A bowl with a air tight lid is ideal for keeping the ice cream fresh in the freezer for many days.

Make ice cream the night before you plan to serve for best frozen texture (see fluffy texture in the first photo).  We eat the ice cream the same night I make it all the time,  the texture is more like soft serve and it melts really fast.

Quark

For quark:

Take as many oven dishes that will hold 2 quarts as you want to or can fit in your oven.

Fill each dish with 2 quarts of buttermilk.  I use low-fat but one low-fat + one non-fat works also.  I advise to not use 2 non-fats.

Put them in the oven (does not need to be preheated but you may) at 150 degrees.  My oven goes no lower than 170 and that works fine too.

Leave them there for 8 to 10 hours. 

Line collander(s) with cheese cloth (available in kitchen stores, I wash mine like I do dishes, rubbing it in between my palms and fingers with clean soapy dish water, rinse very well and hang up to dry, can be re-used many times).

Suspend collander(s) over bowl(s) or if you don't care for the whey, the sink.

Pour the content of the oven dishes into the lined collander(s).  A lot of whey will be on the bottom and it is OK if it pours over the quark but I tend to stop pouring into the collander when all the quark is in it.  It is very important that when done pouring, the quark is not touching the whey below the collander, so if needs be, you might want to pour out some of the whey.

Let sit another 6 hours so all the whey can drip out and the quark can dry out.

Pour the quark into a mixing bowl and add as much cream or any type of cow milk as you would like.  Start with a little and use your mixer to mix it up.  Add more until you have the consistency you like.  I keep mine fairly thick because when I start using it, I may add juice from fruit for a dessert or the juice of a cucumber for tzatziki and that makes it thinner.  I also like to be able to spread it on bread or bagel.

Done.

For a yummy healthy dessert: Mix in a little sugar and some jam, or fresh fruit (blueberries, strawberries, add sugar if needed), or even a can of your fave fruit with some of the juice.

For tzatziki: Add very finely shredded (peeled) cucumber and make sure you catch all the juice.  I shred over the quark always, so the juices run right into it.  Shred as many garlic cloves as you desire.  Add some salt and (white if you have it) pepper, mix.  There is no rule as too how much cuke or garlic you put in, it is all personal taste.  This goes well with roasted pork or chicken.

It is the sauce used to make gyro sandwiches, so if you can find the spices for "shoarma" or "gyros", than rub it onto the pork and let sit over night, grill the meat and make wraps with tzatziki.

For the yummiest bread spread (apart from just spreading it on and putting jam or honey on top of it):

Very finely chop some spring onion (scallion), and add other vegetables to taste, finely chopped (they really should be specks) of red pepper, spinach... and mix in with some salt and pepper.  Sun dried tomato?

And of course, there are things you can bake with it too.  I often sub the quark for half of cream cheese or sour cream in a recipe.

I use the whey in bread baking instead of water/milk.  There is a lot of it, so if you plan to not make quark often, you can refrigerate it for more than a month or freeze it. If you make quark a lot, use it in your garden to water or give it away to Dianna Purves.

Have fun, once you make it (and 4 quarts yields more than a pound), you will find endless ways of using it.

Pumpkin Pie & Pumpkin Cheese Pie

Pumpkin Pies (Makes 2 pies, 1 regular & 1 pumpkin cheese)

2 1/4 cups Pumpkin (Mom uses Libby)

2 1/2 cups Evaporated Milk

3 Eggs (beaten)

1 1/2 cups Sugar

Spices

         3/4 teaspoon cloves, all spice, nutmeg, ginger

         2 1/4 teaspoon cinnamon

3/4 teaspoon Salt

Blend sugar, spices, and salt in mixing bowl.

Add eggs, pumpkin, and evaporated milk.

Pour into unbaked pie shells (for pumpkin cheese add cheese mixture first).

Bake 425 for 15 minutes

Reduce heat to 350

Bake 350 for 40 minutes

Total baking time 55 minutes

Pumpkin Cheese Pie

1 package (8 oz) cream cheese

1/4 cup sugar

1/2 teaspoon vanilla

1 egg

Beat ingredients

Pour into pie shell

Add pumpkin pie mix (half of the above pie mixture)

Bake 350 for 70 minutes

Kool-Aid Cookies

1 pkg (16 oz) Kool-Aid powder (watermelon, lime, etc.)
1 2/3 c. white sugar
1 1/4 c. butter, softened
2 large eggs, beaten
1/2 tsp. salt
1 tsp. baking soda
3 c. flour
1/2 c. white sugar (placed in separate bowl)

Preheat oven to 325 degrees Fahrenheit (162.7 C).

Mix Kool-Aid with sugar.  Add softened butter and mix until nice and fluffy.  Add eggs and mix well.  Mix in salt and baking soda.  Make sure ingredients are totally incorporated.  Add flour slowly, mixing after each addition.

Spray cooking sheets or line with parchment paper.  Roll dough balls 1 inch in diameter in your hands. Coat cookie ball in sugar and then place on cookie sheet.

Bake at 325 for 10-12 minutes or until they are just starting to turn golden around the edges.  Let cookies cool for no more than 1 minute and then remove to finish cooling on a wire rack.

Makes 6 dozen cookies

Lord of the Fries

5 medium potatoes
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. onion powder
1 garlic clove, crushed or 1 Tbsp. garlic powder

Preheat oven to 450 degrees Fahrenheit.  Peel the potatoes and cut each one lengthwise into six wedges.  Place the potato wedges flat in a baking dish coated with nonstick spray.  Sprinkle them with the seasonings and oil and then stir to coat well.  Bake for 30 minutes or until they are brown.

Makes 6 servings

No Bake Chocolate Cookies

1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
3 c. oatmeal
2 c. sugar
1/2 c. milk
1 tsp. vanilla

Bring the butter, sugar, cocoa, and milk to a boil.  Let boil for 1 minute.  Take the pan off of the heat and add peanut butter, vanilla, and oatmeal.  Mix well.

Drop by rounded teaspoons onto wax paper.  Let cool.

Makes about 3 dozen cookies.

Mother's Potato Salad

Fill largest pot with potatoes covered in water.  Bring water to a boil and then boil at a lower heat for about 30 minutes.  Drain, peel, and slice potatoes.

Pour 1 small bottle of French dressing over potatoes.  Chop pickles, onions, eggs (about a dozen), and 1 jar of pimentos to the potatoes.  Pour in some pickle juice, milk, and a little mayonnaise.  Add salt and pepper.  Stir, taste, and continue to add ingredients until it tastes right.

Weiner Salad Bake

Boil as many potatoes as will fit in a large pan.  They have to be covered in water.  Bring to a boil and let boil for 30 minutes at a lower heat.  Take them out, peel, and slice them.

Make a white sauce - about 3 cups.

Cut up one package of hot dogs.  Drain one can of green beans and add both hot dogs and beans to the potatoes.  Add 1/4 - 1/2 diced onion.

When white sauce is finished, add 1 c. mayo to it.  Stir white sauce over potato mixture.  Bake at 350 degrees Fahrenheit for 45 - 60 minutes.

Yogurt

1 qt. milk (any type)
1/4 c. dry milk powder (optional; for thicker product)
1 Tbsp. thickener, such as carrageenan, pectin, or gelatin (optional; use as a substitute  for or in addition to dry milk powder)
1 packet yogurt started or 2 Tbsp. live-culture yogurt

Combine the milk, milk powder, and thickener.  Heat to 180 degrees Fahrenheit.

Let the milk cool to 116 degrees Fahrenheit.  Add the starter and mix well.

Keep covered, at 116 degrees Fahrenheit, for at least 6 hours, or until the mixture has set to the consistency of thick cream.

Refrigerate and serve cold.  The yogurt will keep in the fridge for up to 2 weeks.

Yields: 1 quart

Ricotta

1 gallon whole milk
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream

Combine the milk, citric acid solution, and salt in a large pot.  Mix thoroughly.

Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!).  Stir often to prevent scorching.

As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat.  Allow to set, undisturbed, for 10 minutes.

Line a colander with butter muslin.  Carefully ladle the curds into the colander.  Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.

For a creamier consistency, add the cream and mix thoroughly.

Store in a covered container in the fridge for 1-2 weeks.

Yields 1.5 - 2 pounds

Mozzarella

1 gallon of milk (non-ultra pasteurized)
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)

Put in pot on stove and bring to 55 degrees Fahrenheit.  Mix citric acid into water in a separate bowl.  Add renit tablet and water mixture to milk once up to temperature and stir.  Heat the milk to 88 degrees Fahrenheit over medium-low heat.  (The milk will start to curdle.)  Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit.  Turn off heat.  The curds will be pulling away from the sides of the pot and are ready to scoop out.  Wait a few more minutes.  Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl.  Press the curds gently with your hands, pouring off as much whey as possible.  Reserve the whey.  Microwave the curds on high for 1 minute.  Put on a pair of rubber gloves and drain off all excess whey.  Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon.  This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch.  Microwave 2 times for 35 seconds each.  After each heating, knead again and drain excess whey.  Add the salt to taste (if you want) after second microwave.

Knead quickly, until smooth.  When the cheese becomes elastic, start to pull and stretch it (as you would taffy).  If it breaks, the curds need to be reheated.  When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm.  Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture.  If you must wait, cover it and store it in the refrigerator.

Makes about 3/4 - 1 pound.

Tzatziki

use quark and grate cucumbers (juice and gratings), garlic (about 7 cloves), and add salt & pepper to taste.

Quark

1/2 gallon or 2 quarts buttermilk per bowl that can go in the oven

Put in oven at 150 degrees for 8-10 hours.

Put in colander with cheese cloth and let sit for 6 hours.

Pick up cheesecloth and dump into bowl.

(The drained part is whey and can be used in bread, pizza dough, potatoes, etc.  It will keep in the fridge for up to 6 weeks.)

Use electric mixer and add cream or milk to make consistency you want.  Start with 1/2 c. per 2 quarts.

Pineapple Glaze

1 c. brown sugar
1 8-oz. can crushed pineapple
1 Tbsp. prepared mustard
1/4 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. cornstarch or flour

Mix brown sugar (packed) and salt in a small saucepan.  Stir in one can crushed pineapple, lemon juice, and mustard.  Cook over medium heat, stirring occasionally, until mixture comes to a boil.  Thicken with cornstarch or flour.

Italian Soda

for a 16-oz cup:

2 shots flavoring
1 shot half & half

Fill the rest with club soda.

Add ice.

Top with whipped cream!

Hot Spiced Tea

8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6-8 cloves

Heat water.  Turn off fire and place tea bags in water.  Steep for 5 minutes.  Remove tea bags.  Stir in sugar until dissolved.  Mix the lemonade and orange juice in a separate pitcher.  Pour 1/2 the total juice into the tea (about 8 cups).  Add cinnamon and cloves and heat over very low heat.

Updated recipe (11/6/22):

8 c. water

16 tea bags (Celestial Seasonings) - I use 10-12 Citrus Sunrise & 4-6 Cinnamon Apple Spice

3 frozen juices (I like orange mango, pink lemonade, & limeade)

1 cinnamon stick

6-8 cloves

Place water in largest soup pot and bring to a boil.  Reduce heat to a simmer and add tea bags.  Allow tea bags to steep for 5-10 minutes before removing them from the water.  Add frozen juices and water as directed on can.  Add cinnamon sticks & cloves.  Allow to simmer on very low heat.  Store in refrigerator.

Flour Tortillas

2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water

Combine the flour, baking powder and salt in a bowl.  In another bowl combine the warm water and oil.  Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork.  Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough.  The dough will be sticky.

Lightly flour a wooden cutting board and knead the dough.  If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading.  Eventually the stickiness will go away and you will have a nice smooth dough.  Place the dough back into the bowl and cover it with a damp towel or damp paper towel.  Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger.  Form each ball into a nice ball shape.  Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth.  Let the dough rest again for 10 minutes.

Preheat a skillet or cast iron pan on medium high heat.  Lightly dust your wooden cutting board with flour.  Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle.  Rub flour on your rolling pin and begin to roll out the dough starting from the center out.  Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

Once you rolled out the tortilla, place it on a preheated skillet.  You dont' need to add any oil or butter.  Cook the tortilla for about 30 seconds.  Flip it over and cook for an additional 30 seconds.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too.  If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag.  When you are ready to use them, first thaw at room temperature and then wrap them in foil.  Place them in a 250 degree oven for 10-15 minutes.

Sister Davis' Soup

1 can kidney beans or red beans, not drained
1 onion, chopped
carrots, peeled and chopped
1 can baked beans
1 kielbasa
2 Tbs. brown sugar
2 Tbsp. ketchup
1 Tbs. mustard
1 Tbsp. cidar vinegar
1 can corn, not drained

Place all ingredients in crockpot and mix.  Cook on high for 4 hours or low for 7-8.  Eat!

Fruit Dip

8 oz. light cream cheese, softened
3/4 c. brown sugar
1 c. light sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. milk
1 pkg. vanilla instant pudding

Combine cream cheese and brown sugar.  Mix well.  Stir in remaining ingredients.  Refrigerate before serving and keep stored in the refrigerator.

Pumpkin Cream Cheese Muffins

makes 24 muffins

INGREDIENTS

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

DIRECTIONS

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
• To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)