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Monday, August 21, 2017

Eclipse Eggs!


It is August 21, 2017 and here in South Eastern Idaho we are ready for the eclipse!  My home is not dead center for totality, but we'll have 99% totality and that's good enough for me.   Our kids started school last week, but we are out today to enjoy the eclipse and avoid the anticipated traffic (that is non-existent!).  

We have picked out the best viewing spot in our back yard and are looking forward to enjoying a few hours of family time!

Here a great suggestion for breakfast if you haven't enjoyed that yet, or any other meal to celebrate Eclipse Day!

The recipe for Eclipse Eggs can be found disguised as Peek-a-boo Eggs on THIS page of my blog!

Happy viewing!!

Tuesday, July 18, 2017

Old Fashioned Cream Cheese Mints

Our son was married a few weeks ago!   We held an Open House at our home in their honor and had a great time figuring out what all we would serve for refreshments.  There was no doubt that we would serve these lovely little Cream Cheese Mints.   My Mother-in-Law made these so often for weddings and Quinceanera's.  We needed to have these in her honor as we've been missing her since she passed away last December.  

These little mints are so easy to make.  We use a soft plastic candy mold but you could just as easily roll into a ball and press flat with a glass or fork.  Give these a try on your next fun occasion!

Old Fashioned Cream Cheese Mints

1 8 oz. brick of cream cheese, softened to room temperature
2 lbs. of powdered sugar (7-8 cups)
mint flavoring

In a mixer, blend cream cheese and powdered sugar until it is a soft crumble.  Add a few drops of mint oil or about 1/2 tsp. of mint flavoring and mix again until well blended.  If you'd like to color your mints, add your food coloring now and mix.  You can pull part of your dough out to keep it white, and add color to the rest.

Shape mints by rolling about a rounded 1/2 teaspoon into a ball and then rolling in granulated sugar. Place in mold, or flatten with a glass or fork. Lay mints on a cookie sheet lined with parchment paper to dry.  When they're dry enough to handle, if you don't need to use them right away, place them in layers with parchment between and freeze.  They keep a long time frozen!


Thursday, March 30, 2017

Homemade Yogurt

Several years ago I inherited my Mom's old yogurt maker from the 70's.  Well, to be truthful, I borrowed it for so long she forgot where it was until I confessed.  She let me keep it!  (Wish I could "borrow" her 100 year old upright grand piano! LOL)  I've made many batches of yogurt in this machine.  It has been well worth the money Mom paid for it.  :)

You do NOT, however, have to have a neat little machine to make fine yogurt!  The only thing that machine does, is keep the yogurt at a constant temperature while it incubates (I know that makes it sound like it's going to hatch, but it's the only word I can think of to describe it at the moment!) .... around 100 degrees.  There are several other options for keeping it warm but I'll just share the two I've used.

There are a few items that are useful for making yogurt:  a cooking thermometer the one I use looks like THIS.... a larger, heavy bottomed pot.... glass jars, quart, pint, or even jelly jars would be great.

This will take a little time to complete, but you won't be standing in the kitchen the whole time.  Don't let it intimidate you!  Give it a try!

Homemade Yogurt

2 quarts of milk - either fresh or mixed from dry
1/4 C. plain yogurt with live culture

Pour milk into a heavy bottomed pot.  Over medium heat (or just under that) bring milk to 170-180 degrees.  Stir often to avoid scorching - especially helpful to stir constantly once it gets above 140 degrees.  Be patient and use a lower heat or it will scorch.  Once you reach 180 degrees, remove from heat and let cool to 110.  This takes a while, if you want to hurry it up, put ice water in your sink and set the pan in the ice water.  Stir often to keep a skin from forming on the top.  If one does form, skim it off and toss.  While your milk is cooling, set your 1/4 C. yogurt out on the counter to start warming up.   When the milk is at 110 degrees, mix a little milk into the yogurt to thin it down and then add that whole amount back into the pan of milk.  Pour into clean glass jars, cover with lids. 

Choose your own method of keeping the yogurt warm while it incubates.  The two I've used are: 

1.  Place filled jars inside a food cooler, pour in a few quarts of hot water, around 120 degrees or slightly more, replace cooler lid.

2.  Place jars in large pot - big enough you can cover with a lid.  Pour hot water around jars, cover with lid and then wrap pan with a heavy towel.  

Let your prepared yogurt incubate for at least 4 hours - up to 8 hours.  After 4 hours, lift one jar and tip it slightly to test how set it has become.  When it seems fairly firm, put all jars in the refrigerator to chill.   Serve with fruit or sweeten with jam, the plain yogurt can be used to make cream cheese.

Joy's Notes:   I've found that the higher fat milk you use, the better the texture is. Often I use reconstituted dry milk. (Whey based dry milk substitute does not set up well, use regular or instant powdered milk)  I add an extra 1/2-1 C. of powder when I mix it to give it more body and sometimes I add a few cups of whole milk to it.   I read that the longer you incubate past the 4 hours, the more thick and tart your yogurt will be.  It definitely is more tart the longer it sits. I've had batches turn out super thick and others much thinner.  I think the quality of the yogurt start is a factor as well as the milk used. Some of my batches have been so mellow I could eat the plain yogurt and it tasted wonderful!  Other batches have definitely needed jam to sweeten. :o)    Lately I've been doing 1 gallon at a time.  I just use a 6 quart pan or larger to heat the milk.  This keeps in the fridge nicely about a week.

Homemade yogurt is a healthy snack.  We love homemade strawberry or raspberry jam to flavor it.  Try using it with some fruit to make smoothies for a healthy breakfast!  Making yogurt at home is a good way to control the amount of sugar added and you know your ingredients.  Plus, on a "Green" note - think of all those plastic containers you're saving from the landfills!   Enjoy your yogurt adventures!

I think I've been working on this post too long!  The word "yogurt" is starting to look funny to me, as though it's spelled incorrectly.  I'll check back later and see if it's better then.  :)

Wednesday, March 29, 2017

Fun April Fools Ideas

It's almost time again for April Fools Day!  I'm not a big believer in mean or hurtful pranks, but in our household a few little surprises or twists here and there are a lot of fun!!!   Generally I don't allow things that make a mess or hurt feelings.  Here are a few of the fun FOOD pranks we've done the past few years.....   I can't use them again very soon, but YOU CAN!

These pranks are all quality tested in my own home.  :)    My 8 year old son was looking over my shoulder as I was putting this post together and he said "That was so fun!  Can we do it again this year?"  I had to explain that surprise is the best part of the fun... but I'd better get on the ball and find a fun surprise for him!   Maybe THIS year my April Fools Surprise will be doing NOTHING!   They'd be able to enjoy it all day!  

Click through each link to see more pictures and details on our April Fools Fun.   

I'd love to have you share your April Fools Fun ideas with me!  Feel free to share in a comment what your family has been surprised with!