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Yogurt

4 cups milk, whole or low fat
1/2 cup plain yogurt
1 cup instant nonfat dry milkHeat regular milk to 180 degrees F, using a candy thermometer. When the milk has reached the correct temperature, remove it from the heat and stir in the dry milk. Cool milk to between 105 degrees F and 110 degrees F and stir in the plain yogurt. Pour the mixture into sterilized glass jar. Incubate yogurt for 4 to 8 hours by using one of the following methods. Depending on the method used, check a few times during the incubation period to see if the mixture has reached the consistency of custard. When it has, the yogurt is ready to refrigerate. Yogurt will keep for 2 to 4 weeks in the refrigerator.To flavor yogurt, add a teaspoon of honey or a tablespoon of fruit preserves.You can also add cinnamon and any other spices and flavors that you like.Incubation Methods
Pour yogurt into containers that come with your commercial yogurt maker and follow the manufacturer`s instructions.Place jars and a thermometer in an insulated picnic cooler. Cover carefully with a towel, and close the cooler. Check only once or twice, and add a jar of warm water if the temperature goes down.Place the jars, covered with a towel, in a 100 degrees F oven.Place the jars, covered, on a rack in an electric frying pan. Pour in an inch or two of warm water, set the thermostat to 100 degrees F and cover the pan.

Soda crackers
Soda Crackers (like Grandma used to make)4 cups flour 1 cup butter (or margarine)3/4 cup milk1 teaspoon vinegar1/2 teaspoon baking soda1/2 teaspoon saltWork the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the mi (Upload by user)

Mock condensed cream of mushroom soup
Mock Condensed Cream of Mushroom SoupFor use when a recipe calls for condensed cream of mushroom soup.1 (6 ounce) can or jar sliced mushrooms1 tablespoon vegetable oil3 tablespoons all purpose flour1/3 cup skim milk*1 tablespoon nonfat "butter" granulesBlack p (Upload by user)

Basil garlic croutons
Basil Garlic Croutons4 cups French style bread, cut into small cubes4 tablespoons butter, melted2 teaspoons basil, dried1 teaspoon garlic, mincedPreheat oven to 350 degrees F.Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat) (Upload by user)

Canadian capers
Canadian CapersThese are a substitute for the real capers bottled commercially. These are Nasturtium seed capers.Nasturtium seeds (fresh picked and not sprayed with any chemicals)White vinegarSaltPeppercornsTo each 2 1/2 cups of vinegar in a saucepan add 3 teaspoons salt (Upload by user)

Chocolate powdered sugar
Chocolate Powdered Sugar2 tablespoons powdered sugar1 teaspoon unsweetened cocoaIn a small bowl stir together powdered sugar and unsweetened cocoa.NOTE: Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best. (Upload by user)

Popsicles with variations
Popsicles with Variations1 package any flavor Kool Aid1 package Jell O1 1/4 cups granulated sugar3/4 cup hot water3/4 cup cold waterMix dry ingredients together. Measure approximately 6 tablespoons dry ingredients into a mixing bowl add hot water and cold water. Pour into (Upload by user)

Yogurt
YogurtFor just over $3.00 for a gallon of milk and a container of yogurt, you get 16 cups with this recipe so it is definitely more cost effective if there are yogurt eaters in the family. Along with preserves as a flavoring agent, you can use canned fruit, pureed or not, with or without the syru (Upload by user)

Mock condensed cream of celery soup
Mock Condensed Cream of Celery SoupWhen a recipe calls for canned cream of celery soup, use this instead.3/4 cup chicken stock1 bay leaf1 cup thinly sliced celery1 tablespoon vegetable oil3 tablespoon all purpose flour1/3 cup skim milk1 tablespoon nonfat "butte (Upload by user)

Amaretto coffee creamer
Amaretto Coffee Creamer3/4 cup nondairy powdered creamer3/4 cup sifted confectioners` sugar1 teaspoon almond extract1 teaspoon ground cinnamonCombine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in an airtight container.To serve, st (Upload by user)

Master baking mix
Master Baking Mix (low Fat Bisquick Substitute)Yields: 4 servings2 cups enriched all purpose flour 1 cup whole wheat flour 1/4 cup wheat germ 2 tablespoons oat bran 1/2 cup nonfat dry milk powder 3/4 teaspoon salt 1/3 cup canola oilMix dry ingredient (Upload by user)
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Bread crumbs
Bread Crumbs2 cups stale breadPreheat oven to 250 degrees F.Arrange bread in a single layer in a shallow baking pan. Bake for 20 minutes to crisp. Cool. Break into small pieces and feed, slowly, into a blender or a food processor.Store crumbs in an airtight container (Upload by user)
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Brown sugar
Brown Sugar2 tablespoon molasses1 cup granulated sugarAdd molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft. (Upload by user)
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Butter
Butter1 cup heavy creamPlace bowl and blade of a food processor into the freezer for 4 to 5 hours.Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leavin (Upload by user)
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Sour cream
Sour Cream2 cups cottage cheese2 tablespoons lemon juice1/4 cup buttermilk2 tablespoons mayonnaiseSalt, to tastePut all ingredients into blender. Blend until smooth. (Upload by user)

Maraschino cherries
Maraschino Cherries4 1/2 pounds pitted red cherries4 1/2 pounds granulated sugar3 cups waterJuice of 1 lemon1 ounce almond extract1 ounce red food coloringuBrine/u2 quarts water2 tablespoons salt1 teaspoon alumSoak pitted cherries overnig (Upload by user)
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Cream soup substitute
Cream Soup Substitute1 tablespoon margarine3 tablespoons flour1/2 cup low sodium chicken brot/2 cup low fat milkSalt and pepper to tasteMake a basic cream sauce by melting margarine over moderate heat. Stir in flour; keep stirring until flour and margarine are co (Upload by user)
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