So Succulent Gardens

I found this recipe at the Washingtion Post Newspaper...  This was fresh tangy...     Use any type of milk percentage..... No fancy equipment needed.

1/2 gallon pasteurized milk make sure it is not ultra-pasteurized
1/2c active culture plain yogurt as your starter
crock-pot
thick beach towel or blanket

Turn crockpot on low.  Add milk; cover & cook on low for 2-1/2 hours
Unplug crock-pot. Keep lid on, and completely wrap crock-pot in large thick towel or blanket for insulation, let sit for another 3 hours.
 At the end of 3 hours, in a small bowl, whisk 1/2 cup active culture plain yogurt with 2 cup of the milk from the crock-pot and return to crock-pot.
Keeping crockpot unplugged, completely re-wrap in heavy beach towel.
Allow covered for another 8 to 10 hours.
Yogurt will have thickened but will be watery. Now you simply ladle yogurt into a paper coffee filter within a fine wire mesh strainer and allow to drain into a bowl into the bowl for about 30 minutes.   Store in a plastic covered container and will stay fresh for 7 to 10 days.
My breakfast consist of  a squirt of sugar free maple syrup and homemade low fat granola.
I have used honey or stevia to sweeten, fresh fruit, jam and fruit extracts to flavor.  If you want a smoother yogurt give a whorl in the blender.
Always keep keep a a bit yogurt for  your next batch.
If you like a thicker yogurt like greek simple allow to drain longer and for yogurt cheese strain over night in the fridge.

***I just found this post which I thought was important:
Only half of the process is listed here!!! Yogurt is a two step process, and simply heating the mixture is not enough. After the heating process, whichever method you use, you need to chill it covered in the fridge for several hours before consumption. The heat grows a Strep bacteria, the cold converts that into lactobacillus.(aka the good stuff) Also with each successive batch, your culture will be stronger, and it won't need as long to process."and simply heating the mixture is not enough.  

Fall is in the air and I have been putting off  the apple harvest.  Our weather has been sunny and I usually wait until a rain day to do chores like this.  I  cannot  remember the last time it rained here...
I have a function in the  morning so I made a batch of Apple Oatmeal Bars, I modified it a bit by using 1 cup apple sauce in place of the original 1 1/2 cup butter.....   I did not have my glasses on to see the pre-bake crust and instead baked it 45 minutes.  It is slightly gooey on the bottom but I not going to tell anyone.... I did not follow instructions.  I also made my Aunt Marge (from Howard Pa) apple cake with my version of bourbon sauce  for a Saturday dinner at friends in Valley City.  I post  it the next time it rains...... 

Apple Oatmeal Bars
Measure Ingredient
2½ cup Flour
2½ cup Oats
1½ cup Packed brown sugar 
1/2 teaspoon Baking soda
½ cup Butter, melted
1 cup Applesauce
1 teaspoon vanilla
1 teaspoon maple extract optional
4 1/2 cup Finely sliced apples
1 T.Cinnamon



Stir together flour, oats, brown sugar, cinnamon and soda. Stir in melted butter applesauce. vanilla, maple extract until well combined. Set 2 cups of oat mixture aside. Pat remaining oat mixture into an ungreased 15 x 10 x 1 inch baking pan. I used waxed paper  to smash it down.  Bake in 350 degree oven 12 minutes. Carefully layer apples atop baked crust and remaining oat mixture. Slightly pat oat mixture into filling. Bake in 350 oven 20-25 minutes more or till top is golden. Cool in pan on wire rack. Cut into bars. Enjoy.......

Happy Gardening, Gayle

My fruit  trees are bursting with apples this year, but my sprayer broke and was not able to purchase a new one.... so I had to share this years harvest with a few squirming pals.   It will be gallons  and gallons of applesauce.......  Which I use in recipes like barbeque sauce and replacement for oil in recipes, my son uses as a barter to eat sauce instead of green vetgetables.   This is an outstanding recipe I found on the net somewhere....  I added maple extract to give a depth of flavor... Especially when you leave out the nuts and raisins.

Chunky Apple Muffins Recipe
I think it came from a Gourmet magazine about 12 years ago.
24 muffins
4 cups peeled baking apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
(I added 2 teaspoons maple extract)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

1.In a large bowl toss together the apples and the sugar.
2.In a small bowl whisk together the eggs, the oil, and the vanilla.
3.In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
4.Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
5.Batter will be stiff.
6.Stir in raisins and walnuts.
7.Divide the batter between 16 greased muffin tins.
8.Bake in a preheated 325 oven for 25-30 minutes.
9.These are best eaten right from the oven, but you can enjoy them a day later too.