Thank goodness for Two Peas and Their Pod! This is the first yogurt recipe that I have found that actually turns out like I’d hoped. I’m thinking I’ll just use this as a base for the flavors I’d like to have.
Two Peas and Their Pod
42 ounces fresh milk
6 oz. plain yogurt
1. Pour milk into a high-sided saucepan. Place a candy thermometer on the side of the pan. Heat the milk until 170 degrees. This will take about 1-2 minutes. The milk will start to climb the side of the pan.
2. Remove pan from heat and allow the milk to cool to lukewarm-110 degrees. To speed up the process you can place the pan in cold water.
3. In a bowl, add the yogurt and stir in some of the milk. Whisk well. Make sure the yogurt is dissolved. Add the rest of the milk and whisk until smooth.
4. Pour the mixture into the jars of the yogurt maker. Follow the yogurt maker’s instructions. It typically takes 10-12 hours, the longer it matures, the thicker it is.
5. When the yogurt is done resting, chill it in the fridge with the lids on the jars. The yogurt will stay good for 10 days.
Since receiving a yogurt maker for Christmas, I’ve been searching for a go to recipe. This one is pretty close to what I’m looking for. This is great on top of granola with fresh fruit!
4 cups milk
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 tablespoons sugar
1/2 cup plain yogurt with active cultures
Set yogurt starter out to warm to room temperature.
Heat the milk to almost a boil- about 180 F. Remove from heat and cool the milk to 110 F. Add dry milk, vanilla and sugar; stir well. Stir in yogurt starter.
Pour yogurt into jars and incubate for 12 hours. Refrigerate at least 3 hours before serving.
Forrest developed his own Pumpkin Gingerbread Pancakes recipe, so I haven’t made these in a while, but it’s still a recipe worth hanging on to… and making again!
As is, this recipe serves 8, so I recommend halving it.
Pumpkin Gingerbread Waffles
Adapted from Shape Magazine
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 tablespoon cinnamon
1 tablespoon nutmeg
¼ teaspoon salt
¼ cup sugar
¼ cup brown sugar
1 whole egg
3 egg whites
1 ½ cups canned pumpkin purée
1 cup nonfat milk
1 tablespoon vanilla extract
In a large bowl, stir together all dry ingredients. In another bowl, mix wet ingredients. Stir together both mixtures. Pour about one-eighth of the mixture (half a cup) into a standard 8-inch waffle maker and cook according to the manufacturer’s instructions, usually 3 to 4 minutes.
Forrest created these pancakes for a healthy sweet treat option. They are dense and cake like, so be certain to use caution when cooking them.
1/2 cup AP flour
3/4 cup whole wheat flour
2 tbsp suger
2 tsp baking powder
2 tsp cinnamon
1 cup milk
1/2 cup canned pumpkin puree
2 tbsp melted butter
fresh or frozen blueberries
Whisk flours, sugar, baking powder, and nutmeg together.
In a large bowl, combine milk, pumpkin, butter, and egg.
Fold the wet mixture into the dry mixture. Do not overmix.
Add granola to the middle.
After flipping once, add wheat germ and honey.
Cook until done.
Cook carefully on a griddle, adding blueberries around the outer edge of pancake. Add
Apple Bran Muffins
Adapted from Food to Live By
2 1/4 cups wheat bran
2 cups milk
2 tbsp nonfat yogurt (plain, but I used vanilla)
2 cups whole wheat pastry flour
2/3 cup firmly packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/3 cup vegetable oil
1/3 sup unsweetened applesauce
2 tsp vanilla
1 1/2 cup gala apples, peeled, cored, and diced into 1/4 inch pieces
1/2 cup granulated sugar
1 tsp ground cinnamon
Place wheat bran, milk, and yogurt in a bowl and stir to combine. Let sit at room temperature for 30 mins.
Preheat oven to 350. Grease or line 24 muffin cups.
Combine flour, brown sugar, baking powder, baking soda, salt, and 1 tsp cinnamon in a large bowl and whisk to combine.
Combine eggs, oil, applesauce and vanilla in a small bowl and whisk to combine. Add egg mixture to bran mixture and stir to combine. Add bran mixture to flour mixture and fold until just combined. Fold in apples. Spoon mix into muffin cups, filling almost to the top.
Combine sugar and remaining cimmamon and sprinkle over muffins. Bake 20 mins or until a toothpick comes out clean. Cool on wire rack, but serve warm.
My family has a weak spot for Cracker Barrel. I’m particularly fond of their fried apples. I found this copy cat recipe years ago and it’s pretty close to the real thing.
2 1/2 cups apple juice
4 large golden delicious apples, with peel, cut into 1/2 inch wedges
3 tbsp cornstarch
1 tsp apple pie spice
4 tbsp sugar
In a medium skillet, combine 2 cups apple juice and sliced apples. Simmer gently until apples are fork tender, but not mushy, turning frequently.
Remove apples from juice using a slotted spoon and place in an oven safe dish.
In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice, and sugar. Blend a few seconds until smooth.
Whick mixture into hot apple juice in skillet and cook, stirring constantly, on medium high heat until it bubbles and becomes thickend and smooth.
Pour thickened mixture over apples and serve.
Overnight French Toast
1 cup heavy cream
1/4 cup honey or maple syrup
2 tbsp brown sugar
1 tsp vanilla
1/4 tsp salt
8 slices of egg or white bread
Whisk together all ingredients except bread. Pour mixture over bread in a baking dish. Cover baking dish with plastic wrap, pressing down so plastic touches bread. Refrigerate overnight.
Preheat oven to 400. Removed bread from baking dish and place on a buttered cookie sheet. Bake for 12-15 minutes, turning over halfway.
1 pint raspberries
3 tbsp sugar
2 tsp strained fresh lemon juice
Combine all ingredients in a blender. Strain and press through a sieve. Add additional sugar to taste.