3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.
Preheat oven to 350 degrees. Mix all ingredients except raisins in a mixing bowl. Spread mixture on a cookie sheet. Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir. Let cool for a few min. Add raisins and stir to combine. When cooled moved to an airtight container.
I got the original recipe for this from theprudenthomemaker.com. I have changed it some to suit our tastes.
4 cups milk (your choice whole-skim)
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 -6 tablespoons sugar (Splenda or honey) = 1/2 cup
1/2 cup yogurt starter (unflavored plain yogurt with active cultures)
Set 1/2 yogurt starter out to warm to room temperature.
Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). About 180 degrees. Cool the milk-about 110 degrees- (to a “barely warm”/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
Stir in yogurt starter (do not whip but mix very well!).
“Cook” the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
Read more at: http://www.food.com/recipe/vanilla-yogurt-homemade-58661?layout=desktop&oc=linkback
I got this original recipe from http://www.lynnskitchenadventures.com/2009/08/easy-homemade-berry-yogurt.html#respond. I have altered it some to suit our tastes.
Homemade Flavored Yogurt ( leave the jelly out if you want plain yogurt)
- 4 3/4 cups milk at room temperature ( do not use fat free milk, it does not work well)
- 8 ounces of high quality plain yogurt (yes this is more than most recipes, but it works)
- 10 tablespoons of powdered milk
- For flavored yogurt use:
- 1/4 cup of jelly or jam or 1/2 cup pureed sweetened fruit (I have frozen fruit already sweetened that we picked this summer)
Milk must be at room temperature! I measure it out and place it in a bowl that is covered for a few hours or heat milk to 180 degrees then cool to between 100 and 110 degrees. Once the milk is at room temperature mix together the remaining ingredients(these need to be room temperature as well) , including the jelly or pureed fruit . I find this mixes together best in a blender. I let mine sit for a while after blending as I did not want frothy yogurt. But if you are just making plain yogurt you can mix together with a whisk. I then fill my yogurt cups and heat for 12 hours. Yogurt makers are different. Adjust time according to your maker. Remove jars from yogurt maker, refrigerate, and enjoy.
Microwave Kettle Corn
2 Tbsp. popcorn kernels
2 tsp. oil
1 Tbsp. sugar or sugar substitute
- Pour the kernels, oil, sugar in a small bowl. Mix until all kernels are well coated with sugar and oil.
- Pour the bowl’s contents into the paper bag. Place the bag on a plate and fold the top of the bag over 1″ twice.
- Place in the microwave on popcorn setting or for about 1 minute, 45 seconds.
- Open slowly and carefully, as steam will be hot. Salt to taste.
I got this recipe from http://content2be.blogspot.com/2011/11/homemade-kettle-corn-in-microwave.html