Received from: S/Y Tiger Lily II (Denis and Arleen)

Ingredients:

1 quart water

1 ½ cups whole milk powder

2 Tbsp Plain yogurt

Preparation:

Mix water and milk powder in a stainless steel saucepan and heat to scalding – almost boiling. Stir occasionally to prevent scorching.

While milk is heating, boil water in kettle and pour into a thermos.  This sterilizes and preheats the thermos.

Cool the milk to about 100-110 degrees F. Very warm but not hot.

Add some of the milk to the 2 Tbsp yogurt to mix and then stir into the milk.

Empty the hot water from the thermos and pour the milk/yogurt culture into the thermos and close.  Let the thermos set – undisturbed – for about 2 hours.

Pour into container and keep in fridge.

Serve with Denis’ Granola

Ingredients:

1/3 kilogram dry whole milk 

112½ grams natural yogurt 

sugar to taste 

1 1/3 liters water

Preparation:

Heat water (not too hot)

Blend the yogurt, water, and milk

When mixed, pour into a container and cover with a towel.

Let stand 8 hours and add sugar to taste.

Received from: S/Y Tiger Lily II (Denis and Arleen)

Ingredients:

½ cup oil

¼ cup Honey

2 Tbsp Vanilla

2-3 cups Rolled oats

¼ cup Each /any/or all of the following: Wheat germ, ground flax seed, chopped nuts (any kind), seeds – sunflower, sesame, pumpkin, Bran,

Some Dried fruit: raisins, cranberries, prunes, apricot

Preparation:

Heat the oil and honey until combined. Add the vanilla.

Place the oats and seeds into a large wok or heavy pan. Pour the oil/honey mixture over the oats mix and stir over medium heat until the oats are golden brown. (Or if using a baking pan – place in 350 deg. oven and stir every 10 to 15 min. until brown.)

Received from: S/Y Tween (Ines)

Ingredients:

1 Kilogram dry whole milk 

3 125 gram natural yoghurt 

4½ liters water sugar to taste

Preparation:

Heat water - not too hot

Blend the yoghurt water and milk

When mixed pour into a container and cover with a towel

Let stand 8 hours and add sugar to taste

Received from: S/Y Tween (Ines)

Ingredients:

1 cup Flour 

¾ cup sugar 

¼ teaspoon Baking soda 

½ cup apricots -- Chopped 

½ cup butter or oleo -- softened 

1 Egg 

2 cup Raisin bran 

1 cup Warm milk 

cornmeal

Preparation:

These cookies are great for passages!

Combine first 3 ingredients. Add next 3 and stir until blended. Stir in cereal. Drop by tablespoons about 3" apart onto ungreased baking sheet. 

Bake at 350 13-15 minutes until lightly browned and still soft. Enjoy!

Received from: El Ancla Restaurant (Maria Elena and Roberto)

Ingredients:

2 dozen fresh corn on the cob 

½ cup milk 

½ cup water 

2 tablespoons sugar or to taste 

1 teaspoon salt or to taste 

butter 

½ pound Queso de Telita or Queso de Mano

Preparation:

Remove the kernels from the cob of corn and grind or chop them.

Mix milk and water with the corn a little at a time. All of the liquid may not be required.

Add sugar and salt to taste.

Ladle and spread an amount of the mixture over a heated griddle. Cook slowly over medium heat as you would a pancake.

When cooked on one side turn the pancake over and place a slice of cheese on top of the cooked side to melt a little.

Fold the cachapa and serve immediately. A little butter is normally spread on top before eating.

Tip: If too much liquid is added, all is not lost. Add a little flour to thicken the mixture.

Received from: S/Y Panache (Nancy and Jeffery)

Ingredients:

¼ cup warm water 

1 package yeast 

1 tablespoon honey 

4 cups flour 

1½ teaspoons salt 

2 tablespoons sugar 

3 tablespoons oil 

1 cup warm milk 

1 egg -- beaten cornmeal

Preparation:

Dissolve honey and yeast in warm water.

Add milk, salt, sugar and 1 cup of flour, mix well.

Add oil, egg and more flour. Mix until smooth and elastic about 5 minutes.

Roll out dough about 1 inch thick and cut into 3 to 4 inch circles.

Sprinkle with cornmeal on both sides.

Let rise about 1 hour or until double in size covered with a dishtowel.

Cook in a heavy covered pan on medium high heat for 5 to 7 minutes on each side. Use cornmeal on pan to prevent scorching.