Homemade Buttermilk

Makes 1 quart

4 cups milk of your choice

1 cup buttermilk

1. Combine milk and buttermilk in sterile jar or container. Let stand at room temperature for 9-14 hours. The buttermilk will clabber (thicken and sour).

2. Stir and refrigerate until ready to use.

3. Reserve 1 cup of the buttermilk to use as starter for the next batch.

Homemade Yogurt

You can control how sour your yogurt gets which eliminates the need to sweeten it for the children.

Makes 1 quart

1 quart whole milk

1/4 cup yogurt containing live culture, I use Dannon plain yogurt

1/4 cup non-instant nonfat powdered milk

1. Pout hot water into clean jar or jars and let stand to warm while making yogurt.

2. Heat milk to almost boiling, about 180 degrees F, for 1 minute.

3. Cool to 115 degrees F (takes 45 minutes)

4. Pour half the milk, and the yogurt and powdered milk into a blender and mix.

5. Pour remaining milk and yogurt mixture into glass jar and cover with cap or plastic wrap tightly.

6. Put in warm place and allow to incubate for 3-8 hours...until firm. Check every half hour after 3 1/2 hours to see if yogurt has set up. This takes longer when using commercially made yogurt but will take much less time when you use your own yogurt as the starter. Yogurt is set when it resists a light touch of the finger, even slightly. Or you can tilt the jar to see if the yogurt holds together.

7. After yogurt is set up, refrigerate for 3 hours. Will keep about a week.

8. Save 1/4 cup of yogurt to make the next batch. Try to use this started within 5 days.

Alice Medrich's Peanut Butter Cookies

Chilling the dough improves the flavor, but if you must mix and bake the cookies, immediately, use melted instead of softened butter to boost the flavor, and expect a slightly chewier cookie.

Make about 6 dozen 2 1/4-inch cookies

Ingredients:

2 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup (16 Tablespoons or 2 cubes) unsalted butter, softened

1/2 cup (packed) dark brown sugar, lump free

1 1/2 cups granulated sugar

1 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups natural chunky peanut butter

Equipment:

2 cookie sheets, lined with parchment paper

1. Mix the flour and baking soda together thoroughly with a whisk or fork. Set aside.

2. Using the back of a large spoon in a large bowl or with an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy. Add the eggs, vanilla, and peanut butter and mix until homogeneous. Add the flour mixture and stir just until incorporated. Wrap and refrigerate the dough for at least 2 hours, if not 12 hours.

3. Preheat the oven to 325 degrees F. Position racks in the upper and lower thirds of the oven.

4. Scoop (slightly more than 1 level Tablespoon) and form dough into 1 1/4-inch balls. Place the balls 2 inches apart on cookie sheets. Flatten each ball to a thickness of 3/8 inch with a fork, pressing the back of the tines into the dough in two directions. Or, partially flatten the balls with the bottom of a glass and then press each cookie with a cookie stamp or other textured object.

5. Bake for 14-16 minutes, or until colored on top and golden brown underneath. Rotate the sheets from front to back and top to bottom about halfway through the baking time to ensure even baking. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks.

From Alice Medrich's Cookies and Brownies

Chicken Bouillon Cubes

4 pounds chicken wings and backs

2 carrots, peeled and cut into 2-inch pieces

2 ribs celery, cut into 2-inch pieces

1 leek (white part and 3 inches green), well rinsed and cut into 1-inch pieces

1 onion, halved

2 bay leaves

2 large sprigs parsley

1 teaspoon very coarsely ground black pepper

4 quarts water

1. Combine all the ingredients in a large soup pot or kettle and bring to a boil. Skim the foam as it collects on the surface. Lower the heat and simmer for 2 hours.

2. Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, 2 hours. Turn the heat very low the last 30 minutes and keep a close watch.

3. Pour the reduced stock into an 8-inch square cake pan and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.

4. Cut the stock into sixteen squares, and put into small snack size baggies. Freeze for future use.

Note: For a quick stock, dissolve 1 cube in 1 cup of water. Season with 1/8 teaspoon salt and pepper to taste.

From The New Basics Cookbook by Rosso & Lukins

Mango Chutney in the Microwave

1 cup

1 mango (10-12 ounces)

1/2 cup sugar

1/4 cup finely chopped red onion

2 Tablespoons white vinegar

2 Tablespoons finely chopped green bell pepper

1 Tablespoon grated fresh ginger

1/2 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/8 teaspoon ground cloves

Freshly ground black pepper, to taste

1. Peel, halve, and seed the mango, and cut it into 1/2-inch cubes.

2. Combine the mango with all the other ingredients in a deep 1 1/2 quart microwave-safe casserole.

3. Cook, uncovered for 7 minutes.

4. Allow the chutney to cool slightly; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.

From The New Basics Cookbook by Rosso & Lukins

Cozy Turkey Hash

2 cups cubed cooked turkey
2 cups cubed cooked potato
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 Tablespoons chopped fresh parsley
6 Tablespoons heavy cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good curry powder
½ teaspoon paprika
½ teaspoon salt
pepper
1 Tablespoon vegetable oil

1. Preheat broiler
2. Combine first 6 ingredients.
3. In a separate bowl combine the next 8 ingredients. Add to the turkey mixture and let stand for 30 minutes stirring occasionally.
4. Heat oil in a 10 inch, oven-proof nonstick skillet over medium heat. Add the turkey mixture, cover and cook unti lthe bottom is set, 5 minutes.
5. Transfer to broiler and broil until the top is set and golden, 5 minutes. Serve immediately.

Adapted from The New Basics Cookbook by Rosso & Lukins

Upper Crust Potatoes

8 portions

3 pounds Idaho potatoes (about 6)

1 1/2 cups heavy whipping cream

2 Tablespoons butter

1/4 cup finely chopped shallots

2 teaspoons minced garlic

2 bay leaves

1 1/2 teaspoons finely chopped rosemary leaves

3/4 cup cream cheese, at room temperature

1/2 cup milk

1/2 paprika

salt and freshly ground black pepper, to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup dried bread crumbs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

1. Preheat the oven to 375 F. Oil the bottom of a shallow 2 quart baking dish.

2. Peel and very thinly slice the potatoes. Place them in a mixing bowl and add 3/4 cup of the cream. Toss to mix. Set aside.

3. Melt the butter in a skillet, and add the shallots and garlic. Saute over low heat for 3 to 4 minutes; do not brown.

4. Add the bay leaves and rosemary to the skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Then add paprika, salt, and pepper. Discard the bay leaves and pour the mixture of the potatoes; toss gently.

5. Arrange potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with the bread crumbs.

6. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/2 hours. Sprinkle with the parsley and serve immediately.

From The New Basics Cookbook by Rosso & Lukins.

Chunky Applesauce in the Microwave

4 portions

2 McIntosh apples

2 Granny Smith or other tart apples

1 cup water

Juice of 1/2 lemon

1/2 cup sugar

1/2 teaspoon ground cinnamon

1. Halve and core the apples: peel them if you like. Cut each one into 6 wedges or 1-inch chunks.

2. Combine the apples, water, and lemon juice in a deep microwave safe 2 1/2-quart casserole.

3. Toss the sugar and cinnamon together in a small bowl and add to apple mixture.

4. Cook, uncovered for 5 minutes. Stir, pressing apples into liquid and return to microwave. Cook for another 5 minutes. Using a hand blender, mix apples into applesauce.

From The New Basics Cookbook by Rosso & Lukins.

Cream Cheese - Chocolate Chip Cupcakes

The cheesecake like topping bakes right into the cupcake so you can decide whether or not frosting is required!

Makes about 18 cupcakes

FOR THE CHOCOLATE BATTER:

1 1/2 cups unsifted all-purpose flour

1 cup plus 2 Tablespoons granulated sugar

1/4 cup unsifted unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water, at room temperature

1/3 cup vegetable oil

2 teaspoons pure vanilla extract

2 1/4 teaspoons distilled white vinegar

FOR THE CREAM CHEESE - CHOCOLATE CHIP TOPPING

1 package (8 ounces) cream cheese, softened at room temperature

1 extra-large egg, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup miniature semisweet chocolate chips

1. Lightly butter and flour eighteen muffin cups or line them with paper liners; set aside. Preheat the oven to 350 degrees F.

2. Sift together the flour, sugar, cocoa, salt and baking soda into a large mixing bowl. Whisk together the water, oil, vanilla and vinegar in a small bowl. Make a large well in the sencer of the dry ingredients, pour in the liquid ingredients and stir both together with a whisk until a batter if formed. Fill each muffin cup a little more than half full with batter.

3. For the topping, beat the softened cream cheese with egg, sugar and vanilla in a small bowl, using a hand-held beater. Blend well for 2 minutes, then stir in the chocolate chips. Spoon a heaping Tablespoon of topping on top of each cup of chocolate batter.

4. Bake the cupcakes on the lower-third-level rack of the preheated oven for 25 minutes, or until nicely risen; a wooden pick inserted into the center of a cake should come out clean and dry.

5. Let the cakes stand in the tins on the wire rack for 1 minute and then remove them to a second cooling rack.

6. Serve the cupcakes at room temperature.

From Country Cakes by Lisa Yockelson

Eggplant Supper Soup

A vegetable beef soup that is intensified by the distinct flavor of eggplant.

Makes about 4 quarts

2 Tablespoons vegetable oil

2 Tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 medium eggplant, cubed

3 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 (14 1/2 oz) cans stewed tomatoes

2 cups beef stock or water plus 3 beef bouillon cubes

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon nutmeg

1 cup small elbow macaroni or other pasta

2 Tablespoons minced parsley

Brick of Parmesan cheese

Heat oil and butter in large saucepan, add onion and saute until limp, about 3 minutes. Add ground beef and cook until it loses its pinkness. Add the eggplant, garlic, carrots, celery, stewed tomatoes (breaking them up with fingers), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes more or until macaroni is tender. Serve with a brick of Parmesan and a grater.

From Rosine's Cuisine by Renee M Davi.

Pineapple Upside Down Cake

The juice from the pineapple can be used in the cake batter in place of all or part of the water.

Serves 12

1/4 cup butter, melted

2/3 cup packed brown sugar

1 (20 oz) can pineapple rings

1 (20 oz) can crushed pineapple

1 package yellow or pineapple cake mix

3 eggs

1 cup mayonnaise

1 cup water

1. Preheat oven to 350 F. Spread the butter in teh bottom of a 9x13 pan or a 10-inch round pan. Sprinkle with the brown sugar. Place pineapple rings over the brown sugar. Sprinkle crushed pineapple crushed pineapple over pineapple rings.

2. Prepare cake batter according to directions, except use 3 eggs, 1 cup of mayonnaise for the oil and only 1 cup water. Pour batter into pan. Bake in preheated oven for 35-45 minutes or until knife inserted in center comes forth clean. Place a serving dish over pan and carefully flip pan. Tap pan a few times with a knife. Carefully life off pan.

Adapted from Rosine's Cuisine by Renee M Davi

Cider Turkey with Mushrooms

Quick and zesty. A great pick-me-up on those hurried days.

Makes 4 servings

1 pound skinless turkey, cut into 1-inch cubes

2 Tablespoons no-salt-added chicken broth

4 cups mushrooms, sliced

1/4 cup red pepper, diced

1/4 cup apple cider vinegar

1/8 cup fresh parsley, chopped for garnish

1. Cook turkey in broth in a nonstick skillet over medium-high heat until the turkey is cooked through.

2. Add mushrooms, red pepper, and vinegar, cooking until soft.

3. Remove from the skillet onto a plate.

4. Garnish with fresh parsley.

From the Fat Flush Plan by Ann Louise Gittleman