Sweet Potato Biscuits

1 large can of sweet potatoes (preferably without syrup), if with syrup drain them well.
1/2 c. unsalted butter
1 c. and 2 T. Cold buttermilk or (1c. milk with 1 T. lemon juice)
3 c. all purpose flour (sifted before measuring)
1 1/2 T. baking powder
1 t. salt
1 T. sugar
1/4 t. cayenne (optional)

Heat oven to 475. Drain can of sweet potatoes, then mash up well. Add Buttermilk to sweet potatoes and set aside.

In a separate bowl mix dry ingredients (flour, baking powder, salt, sugar and cayenne). Cut in 1 T. at a time of butter until resembling a coarse meal. Then stir in sweet potato mixture using a wooden spoon. Mix until just lightly mixed. Then turn out on a lightly floured surface. Knead for 3-4 turns. Then pat into a 7x10 rectangle. Cut out biscuits. Place biscuits 2" apart on baking pan. Bake on top shelf for 15-20 min. Then serve warm.

Vanilla Bean Rice Pudding

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/4 teaspoon dehydrated lemon zest

4 cups milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

How to make Buttermilk out of powdered milk

Make the milk according to package directions.

Ingredients
1 cup milk
1 tablespoon white vinegar

Directions
1 Combine ingredients and let stand 5 minutes.
2 After 5 minutes, mix together well and use as buttermilk in any recipe!

Oatmeal Blueberry Applesauce Muffins

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk or (1/2 c. milk & 1/2 t. white vinegar)
* see buttermilk recipe
1/2 cup firmly packed brown sugar or succanat
2 tbsp canola oil or almond oil
1 large egg, lightly beaten
3/4 cup blueberries, dehydrated

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Quick Soft Pressed Cheese

2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.

Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.