In this issue:

Tuesday's Vegetarian Recipe: *Three Grain Muffin Mix*
Requests & Replies from Subscribers:  Homemade Yogurt

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* Exported from MasterCook *

Three Grain Muffin Mix

Recipe By : Real Food for Real People
Serving Size : 36          Preparation Time :0:00
Categories :   Breads                   Mixes
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Muffin Mix:
4 1/2 cups Flour
3 cups Bran BudsŪ -- or other All-Bran cereal
2 cups Rolled Oats
1 cup Millet
1 1/2 cups Brown Sugar, packed
4 1/2 teaspoons Baking Soda
2 tablespoons Cinnamon
1 1/2 cups Raisins -- chopped or whole
To make muffins:
3/4 cup Vegetable Oil
1 Egg
4 Egg Whites
3 3/4 cups Buttermilk

Mix first 8 ingredients well. Store in air tight container in a cool, dry place.

To make muffins:
Combine wet ingredients (last 4 ingredients). Combine dry mix with wet ingredients in a
large bowl. Stir only until blended. Spray muffin pans with a non-stick cooking spray.
Spoon batter into muffin cups until 2/3 full. Bake in preheated, 400 degree F. oven, until
firm to the touch, 18-20 minutes. Cool slightly, invert pans and remove muffins.

For a smaller batch: Combine 4 1/2 cups of the stirred muffin mix with 1/4 cup vegetable
oil, 1 egg plus 1 egg white, and 1 1/4 cups buttermilk.

Note: Freezes well.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 6g Fat (22.2% calories from fat); 5g
Protein; 40g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 247mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I need recipes for making a Polynesian dinner. Does anyone have anything tried and true
that they could share with me? Thank you in advance for your help.

Kay

Hi all!

Someone recently asked about Amish bread- I also need recipes for other things you can
do with the starter. I recall seeing something a long time ago called "Herman" that had
recipes for cake, bread, pancakes, etc., using that start, and it seemed a lot like the same
sort of recipe. Does anyone out there have something like this?

Bert

Kaylin,

I am hoping your readers can help me. I used to have a recipe for peanut butter cookies
that had whole wheat flour in them. They were the best cookies ever, and I have never
been able to find another recipe to replace this one. I am hoping that one of your readers
has this recipe or one similar. Crossing my fingers (and toes).

Brenda
 

~ Subscriber Responses ~
 

Dee asked for a recipe for homemade, unadulterated, yogurt. There are various recipes
some simpler, others more complex. You need a small container of plain yogurt to start,
get it from a health food store if your grocer doesn't have any on its shelf. You can get a
powder starter from some health food stores. A foreign food deli may also be a source for
plain yogurt. Here are some options from about.com.

Jack Poulter On an Island in the Pacific           jpoulter@islandnet.com

Making Yogurt Without a Yogurt Maker

Here are Phyllis Hobson's techniques for making yogurt if you do not have an appliance
designed for it.

With a thermos
Almost fill a thermos bottle (preferably wide mouthed) with milk heated to 100 degrees F.
Add 2 tablespoons of plain yogurt and mix thoroughly.
Put the lid on and wrap the thermos in two or three terry towels. Set it in a warm, draft-free
place overnight.
[Note from Jack: The newer stainless steel vacuum bottles will hold the contents at the
desired temperature overnight without wrapping .]

In an oven
Pour 1 quart of milk into a casserole dish and add 3 tablespoons of plain yogurt. Stir well
and cover the casserole. Place in a warm (100 degree F.) oven with the heat off. Let it sit
overnight.

On a heating pad
Mix 1 quart of milk and 3 tablespoons of plain yogurt. Set an electric heating pad at
medium temperature and place in the bottom of a cardboard box with a lid. (A large
shoebox works well.) Fill small plastic containers with the milk-yogurt mixture; put on the
lids. Wrap a heating pad around the containers, then cover with towels to fill the box and let
sit, undisturbed, for 5 to 6 hours.

In the sun
Pour 1 quart warmed milk into a glass-lidded bowl or casserole. Add 3 tablespoons plain
yogurt and cover with the glass lid or a clear glass pie pan. Place in the sun on a warm
(not too hot) summer day and let sit 4 to 5 hours. Watch it to make sure it is not shaded as the sun moves.

On the back of a wood-stove
Many grandmothers made clabber by setting a bowl of freshly drawn milk on the back of
the stove after supper. Make yogurt this way by adding 1 cup starter to 2 quarts milk and
let it sit, loosely covered with a dish towel, on the back of the cooling wood range overnight.

In a Crock-Pot
Preheat a Crock-Pot on low for about 15 minutes, until it feels very warm to the fingertips.
Put covered containers of yogurt mixture into the Crock-Pot, cover it, and turn off the heat.
At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.

Hi Kaylin!

This recipe is for Dee who was looking for a recipe for homemade yogurt.

Basic Yogurt

1 1/3 cups instant powdered milk
2 1/2 cups warm water
2 Tablespoons plain yogurt with active yogurt cultures or powdered live
culture which can be purchased at a health food store
2 1/2 Tablespoons sugar

Gradually add milk to water. Heat until warm. Cover and take off of heat. Cool to room
temperature. While cooling, mix yogurt culture and sugar. When milk has cooled, blend in
yogurt and sugar mixture. Cover bowl with plastic wrap and wrap in a towel. ( I personally
usually put mine on top of the refrigerator.) Put in a warm place overnight. You can place it
on a
heating pad on low or if you have a gas oven place it over the pilot light. In the summer I
cover my pan tightly and set in the sun. Put in the refrigerator and cool before eating. I
find that if you make yogurt regularly, you may need to add new live culture yogurt about
every 2 months
or so. You can sweeten yogurt with mashed or finely diced canned fruit, fresh fruit,
powdered jell-o, a little more sugar and some vanilla or whatever else appeals to you or to
your children.

Sandy                needabreak4me@shaw.ca
 

This is for Dee who wanted homemade yogurt recipe: I started this with plain Dannon w/
active cultures and use the last of the batch to make the next batch. I make this once a
week or more depending on how much I eat. Mix it with jam or honey and it's the best!!

Homemade Yogurt

4 cups water, divided
1 1/2 tablespoons plain yogurt with active cultures
1 3/4 cups dry milk powder

Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved.
Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close
the lid, (you can place this in 3 canning jars too) and set in a warm place for 12 to 15
hours. I use a heating pad with a plastic cooler over turned on the jars. Start in the evening
and its done in the morning. Refrigerate, until chilled before serving.

Terry               tmsprings@hotmail.com
 

This is for Jennifer who is looking for a sour cream substitute for cooking. This is a good
one.

MOCK SOUR CREAM

If you are looking for a low calorie, non-fat, low-carb, and low cholesterol substitution for
sour cream, here is the answer. Make your own with these basic ingredients: milk,
buttermilk powder, unflavored gelatin, and yogurt. Plan ahead at least one hour for
refrigeration time.

1 cup milk
1/2 teaspoon unflavored gelatin
4 teaspoons buttermilk powder
1/2 cup plain low-fat yogurt

In a medium-size heavy saucepan, whisk together the milk and buttermilk powder. Sprinkle
the gelatin on top and let stand until the gelatin softens, about 5 minutes. Set the pan over
low heat and cook, uncovered, stirring occasionally, for 5 minutes or until the gelatin
dissolves. Remove from the heat and whisk in the yogurt. Transfer the mixture to a
medium-size bowl, cover, and chill in the refrigerator for 1 hour or until thickened. Store
tightly covered in the refrigerator for up to 5 days. Yield: 1-1/2 cups

Nutritional Information (per serving = 1 tablespoon): 11 Calories, 0 Total Fat, 0 Saturated
Fat, 2 mg Cholesterol, 1 g Protein, 1 g Carbohydrates, 11 mg Sodium, 0 Added Sugar, 0
Fiber Source: Notre Dame Department of Human Resources Wellness Team, used with
permission.

Opal (Texas)            me_ma@webtv.net
 

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