Homemade Ricotta Cheese Recipe

Ingredients:

8 cups water
1 1/2 cups Instant Powdered Milk
1/3 cup lemon juice or white vinegar
1 tsp. salt, optional
1 T. oil or butter, optional

Directions:
Mix the water and milk powder in a large saucepan. Heat over medium heat up to about 200 degrees Fahrenheit (or just before boiling). The milk will get foamy and start to steam. As soon as it starts to boil, remove from heat and add in the lemon juice and salt and butter if desired. The oil/butter can be helpful to encourage the curds and whey to separate better since the powdered milk is a non-fat milk.
Let the mixture sit for 10-20 minutes. You should see the milk separate into curds (white clumps) and whey (yellowy liquid). Once it all seems to be separated, strain the curds using a strainer with small holes and/or a cheese cloth or clean t-shirt. I just used a strainer and it seemed to be fine. I like to make things easy. I let it strain for about 30 minutes and then squished out as much of the excess whey as I could by pushing against the curds with a spoon. It made a crumbly cheese that was perfect for this lasagna.
From what I read online, this isn’t a TRUE ricotta but it was a pretty great substitution without taking all day or having to run to the store!

Hurray for cheese in my food storage!

Chocolate Butterfinger-Caramel Cake

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Ingredients

• 1 package (18.25 ounces) chocolate cake mix
• 1 can (14 ounces) Sweetened Condensed Milk
• 36 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped, divided
• 1 jar (12.25 ounces) caramel ice cream topping
• 1 pint whipping cream, whipped

Directions

PREPARE cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.

POKE holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.

SPREAD whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Nutritional Information

• Serving Size
  1/15 of recipe
• Calories 510
• Calories from Fat 210

Chocolate Chip Treasure Cookies

Chocolate Chip Treasure Cookies

Ingredients

• 1 1/2 cups graham cracker crumbs (about 25-30 squares)
• 1/2 cup flour
• 2 teaspoons baking powder
• 1 14 oz. can sweetened condensed milk
• 1/2 cup butter, room temperature
• 1 1/3 cups coconut
• 2 cups (1 package) semisweet chocolate chips
• 1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
3. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Lion House Dinner Rolls

Yield: Makes about 2 dozen rolls

Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.

Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.

Finally, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 2 tablespoons active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour

Directions

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Notes

Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Sweetened Condensed Milk

Sweetened Condensed Milk

Prep Time:
5 min
Inactive Prep Time:
 

Cook Time:
3 min

Serves:
14 ounces

Ingredients

1/3 cup boiling water
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powdered milk (recommended: Carnation)

Directions

Using an electric mixer, blend together water, butter, sugar, and vanilla.

Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.

Cheesy Mushroom Soup

1 can of light cream of mushroom soup

1 cup powdered milk

3 cups hot water

1/2 cup finely diced onions

1 russet potato peeled and cubed

2 cups finely chopped celery

1/2 cup sliced mushrooms

1 t. Worcestershire sauce

2 T. chopped parsley

1 1/2 cups cheddar cheese

salt/pepper to taste

-Spray slow cooker with cooking spray. In a bowl combine mushroom soup, dry milk powder, and water. Whisk to combine.

- Add onion, celery, potato, mushrooms to the mixture and stir to combine.

Stir in Worcestershire sauce.

- Pour into crock pot and cook on low for 4 - 6 hours or until vegetables are tender.

- Add cheese and blend until smooth.

- Add parsley right before serving.

Makes 4 cups

Peanut Butter Chocolate Shake

1/2 cup water

3/4 cup powdered milk

1/3 cup chocolate powder (Nesquik or Carnation Good Start)

1 banana

2 spoonfuls of peanut butter

2 cups of ice

Layer ingredients in your blender as listed and blend until smooth.

Serve immediately.

Evaporated Milk

1 1/3 cup water

1 cup dry powdered milk

 

Whisk to combine.

equal to a 12 oz can