Category Archives: Recipies tried and true

Ron’s World Famous Homemade Vanilla Greek Yogurt Pudding

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Ron’s World Famous Homemade Vanilla Greek Yogurt

 

I seriously have been creating this yogurt for over two years now. I’ve got it down to an art, so follow my instructions line by line and you should have created something that you will make for the rest of your life. Follow me! It’s really easy.

Ingredients:

1 ½ qts Milk (I use whole milk or whatever is about to expire, but you can get by with 2%, and sometimes a mixture)

½ cup of your favorite Greek yogurt (or whatever you’ve got on hand. Any culture brand or consistency will work. I also always seem to have Oikos Greek fat free Vanilla on hand.

Additional ¼ cup milk

½ cup powdered milk (cheapest brand you can find)

½ cup stevia ( I use Stevia In the Raw powder, but have used ‘house brands’)

1 $.59 package of Vanilla (or other) instant pudding (Sugar free is ok. House brand ok)

One bath towel, one thread bare flour sack dish towel, and a colander

The Culture:

In a 2 quart ceramic microwavable bowl, pour in the 1 ½ quarts of milk. You don’t have to be precise. Microwave it to 180° or slightly above. My 1200 watt Panasonic does it in 11 minutes. Carry the hot bowl and set it in the bottom of an empty, plugged sink. Add cool water to the sink and insert your digital thermometer. Cool until the milk reaches 130° or less.

While the milk is heating and cooling, in a small bowl, mix the yogurt, ½ cup milk, Stevia, and powdered milk into a thick gruel. When the milk cools to 130°, move it out of the sink on to the counter, add the gruel and gently stir. (do not over stir and create foam, be gentle)

Place the bowl on the doubled over bath towel, cover the bowl with plastic wrap (to keep the towel out of the mixture), punch a couple of small holes in it and fold the towel over the bowl.

Set your digital timer for 8 hours, set it on top of the towel and walk away! Eight hours later, open the towel, remove the plastic wrap (save) and empty the yogurt onto the flour sack dish towel lining the colander. Quickly set the colander on top of the bowl, cover the yogurt in the colander with the plastic wrap again, and fold the left over dish towel over the top of the plastic wrap so the yogurt liquor does not wick into the towel and get all over the refrigerator.  Let set in the refrigerator all afternoon or overnight if it’s late.

The next morning, you will have Greek yogurt and the liquor (whey) will be in the bowl.

Now carefully empty the Greeked yogurt back into the emptied bowl. (You can re-incorporate some of the whey if you think it wept too much, you’ll learn) It depends on how long you let it weep.

Now, empty the package of Vanilla pudding on top of the slightly wet Greek yogurt (the pudding is going to add flavor, but yes, will need something to thicken, therefore judge the yogurt lest it be too dry. (Pour some whey back in if you have too). Quickly mix in the pudding with a whisk, immersion blender or mixer. I usually work in a few bubbles now to lighten it up.

Pour into a covered container and let cool in the refrigerator. Yes you can taste it, but it will taste better once it’s set, and the pudding powder has time to dissolve.

Later, spoon some into a desert bowl (for me a cereal bowl) throw in a fist full of French Vanilla and Almond granola, and mix. Now, slice ½ a banana on top, give it a swirl of ‘Red Can’ whipped topping and enjoy. You are going to be pleased with what you’ve created, and your total cost for this decadent dessert is going to be a little yogurt, 1 ½ qts of milk, a handful of this and a little bit of that and mmmmmmmmmmmmmm.

Now remember! This is another one of those things that I make that can be breakfast or last minute supper before you go to bed, totally healthy, and it tastes like banana cream pie without the crust.

You can use other toppings of course, whatever is in season (strawberries, mmmmmm), or really do it up with chocolate syrup, whipped cream, sprinkles, or mini chocolate pieces, or shavings. I’ve done it all, and have never been disappointed. NEVER!

I’ve done this so many times; my total time investment is may be 20 minutes.

Cost + time vs. pleasure  Ha! You tell me!

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Ron’s World Famous Whole Wheat, Apple Fritter Waffles

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Ron’s World Famous Emergency Whole Wheat, Greek Yogurt Apple Fritter Waffles

by Ron Drobeck

Put all of these ingredients in you mixer (or use a bowl and a blender)

2 eggs

1 cup of milk (any strength)

¾ cup apple juice

½ cup plain Greek yogurt (or whatever you’ve got on hand)

1 tbsp.  real Maple syrup

2 cups whole wheat flour

1 tbsp. + 2 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

Mix

Stir in 2 apples worth of cut up raw apple about the size of a waffle indent

(use raw Granny Smith apples, or sauté any apple with your favorite pie spices)

Pour one cup+ and spread in your preheated waffle maker. (depends on size of maker)

Cook for at least 4 minutes. (for extra crispy, longer)

I freeze these so when I have the urge to go to the grocery store to buy anything on my

Shopping list so I can buy myself a fritter or a couple of $.59 doughnuts, I can go to the

freezer,  grab a couple of sections, microwave for a moment, pop them in the toaster,

and top with butter and cinnamon, honey, maple syrup, or anything to kill the trip and the expensive

calories.

PS, I’ll soon have an unsweetened white frosting in a squirt bottle. rdd

Ron’s World Famous Hot Oatmeal/Granola Breakfast

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Ron’s World Famous Hot Oatmeal/Granola Breakfast

 

I know most of you already know how to make hot oatmeal for breakfast. I’ve been doing it since I was a kid.

Over time, I’ve developed my own superfast method for getting it out of the box and into my mouth as quickly as possible.  Try my way once, and then of course, go back to your own way. I don’t think you will.

First of all, I keep a salt shaker of pure cinnamon close to the stove. It’s right next to the un-refined Sonoran Desert Honey in a squirt bottle, and the olive oil in an oil dispenser.

I have an inexpensive non-stick pan with a glass lid as my oatmeal pot along with a wooden spoon. (just a bit old fashioned) I have, on the occasion some other cook in the house used my OATMEAL POT, used a non-stick frying pan that has a lid.

First, 1+ cup of water (you’ll learn what you require)

Add one cup of quick oats

Shake in a little salt, quite a few shakes of cinnamon to taste (I like a lot)

Add an eyeful (maybe 3 heaping tbls.) of your favorite granola de jour.

Last week at the ‘Sprouts’ farmers market, they had Almond/macaroon on sale for 2.99/lb., so that’s what I’m using this week. My other favorite is Vanilla/Pecan. I keep it in a cashew container nearby.

Now cover, stir, put it on the burner and heat until it is gently boiling, plop, plop, plop, stir.

Move it off the burner still covered. While it’s steeping, go get a wide shallow cereal bowl, some whole milk (it doesn’t look anemic and tastes like cream), and pause a bit.

When you can’t stand to wait anymore, empty the oatmeal/granola into your bowl, and squirt a thin band of honey criss cross on the top (it doesn’t take much).

Now, this is important!

Poor the milk carefully around the edge of the hot cereal until it covers the whole top without disturbing the cereal.

Use your favorite breakfast spoon, and dip toward you so that you get cereal and milk up against the cereal bowl. Rotate the bowl as you spiral your way through to the last spoonful.  Occasionally, you may run a little short of milk, and it’s ok to add a tad more to complete the balance properly.

Enjoy, and tell everyone how wonderful it is! rdd

 

Ron’s World Famous Cheese Spread

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Ron’s World Famous Cheese Spread

1 lb. processed cheese (Velveeta) cut into small pieces
1 can evaporated milk (13 oz.)
4 Tbsp margarine or butter
1 tsp salt
Dash of hot sauce to taste
1 tsp dry mustard
1/2 cup chopped pimento and olive (add to your taste)
I purchase the jars of already chopped olives with pimento
An alternative is finely chopped chilis from a jar.

I make 1/2 of this recipe at a time to keep it fresh.

All of the added ingredients may be added short, and brought up to your taste!

I like a little extra hot sauce!

Melt it all together in a double boiler so as not to
burn it, stirring until it is creamy. Do not simmer.
Let it cool enough to transfer to a jar or container.

Spread it on pumpernickel or your favorite cracker, or
on a hamburger off the grill or hot burrito.

Oh my! mmmmmmmmmmm Enjoy

 

Ron’s World Famous Crusty Honey Bread Recipe (modified 9/8/16)

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Bread made with honey has a slightly nutty flavor that cannot be found in bread made with sugar. This bread is easy for beginners and experienced bakers alike!

Here is what you need:                                                                                                                                DSC_0002

One large mixing bowl, I use the big yellow Tupperware one with the cover.

2 tsp. of granular yeast, I use Red Star Quick Rise

1  tbsp. of Kosher salt or salt

1 beaten egg

2 tbsp. olive oil

2 tbsp. of Honey (I don’t really measure, I think I use a little more! Ha!)

3 Cups of 100° water (I mix the egg, olive oil, and honey with water to make 1 1/2 cups, add that to the flour and then add another 1 1/2 of water ( I use a two cup glass measuring cup)

6 1/2 Cups of Unbleached bread or unbleached regular flour (regular bread flour will work)

That’s it! Beginners follow these instructions line by line.

Mix the  flour, salt and yeast in the mixing bowl.

Add the egg, olive oil, honey, and water until everything is damp and in a ball.

I use dough hooks on my hand mixer (I mix by hand sometimes for airier dough. The dough should pull away from the sides when it’s ready. You can use your hands right at the end or for the whole mixing. Rub a little olive oil or veg. oil. butter on the flour ball and cover until it has doubled in size. (I use my toaster oven as a proofing oven! I use 150°, yours might be more or less)

Knead for 1 minute in the bowl. Less is ok….add a little flour if it’s too sticky. It should be a fairly firm dough.

Divide into two halves and let rest for 10 minutes then gently place in an ever so lightly greased loaf pan. (I use Pam) Cover and let rise until it domes over the top of the pan edge 1/2″. (again I using my counter top oven as a proofing oven, but it will all rise on your counter with a little more time)

Bake at 350° for 34 minutes   Remove the loaves from the pans and place them on cooling a rack.

Slice as soon as you can’t stand it anymore Do not overdose! Experiment to find your threshold. LOLOLOLOL

PS Of course, you will have to get the feel for little changes for your talent, location, size of egg, etc. This is common, be brave. rdd

Ron’s World Famous Almost Scratch Pizza

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Ron’s World Famous Almost Scratch Pizza

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The Ingredients:

Jimmy Dean’s Regular Pork Sausage 1lb. (Why?)….Because it consistent, has little fat, and comes in different flavors and heat. Pepperoni, Green pepper, Onion, Ragu Pizza Sauce (I have used Hunt’s, and have made my own), Italian seasoning, mozzarella cheese, shredded Parmesan cheese in a shaker, Bread flour, Yeast, Garlic salt or garlic butter, Olive oil, Sugar, 16″ pizza pan (or two twelve-inch pans)

Put 1 1/2 cups warm water in a two cup measuring cup Add a 1 1/4 oz. package of Active Dry Yeast (2 1/4 tsp.) Add 1 Tbls. sugar and stir to start the Yeast

In a medium bowl (I use aluminum because it conducts heat a little faster) add  4 cups of Bread flour, 1 1/2 tsp. of salt. (I’ve been known to add garlic salt instead of salt) I blend these with a wire whisk.

Add in the started yeast (foam will begin to form on the top) and mix with a fork or pastry blending tool. Knead into a bread dough ball and rub with olive oil. Put it back in the same bowl. Now put almost hot water in a slightly smaller bowl (any material), and set the dough ball bowl on top of the warm water bowl. I cover this with a damp flour sack towel to keep it moist and warm. Let it rise, punch it down, put fresh warm water in the bottom bowl and let the pizza dough rise again.

While the dough is rising, dice 3/4 cup of onion, and 3/4 cup of green pepper and caramelize them in a medium fry pan. When they are translucent, remove them and brown to crumbling the pork sausage. When that is browned, add the onion and pepper back in and cover off of the heat. Let it set until needed.

When the dough has risen twice, flour your rollout surface and dump the dough ball in the middle of the flour and then work it a bit to develop the gluten. I then slowly roll it out with my heavy roller (marble). I try not to stretch it but want the round to be an inch bigger than the 16″ pan or 18″. I then perforate it all over with a fork to prevent large bubbles. Place the dough on the pizza pan and let it rest and raise a little. Now, there are two ways to go. Fold the dough under and make it look good, or brush pizza sauce on the top edge, add a  trail of mozzarella all the way around the pizza, and roll the extra hang over dough to make a stuffed crust ring all the way around. Now I brush the garlic butter or salt on the rolled part. Pre-heat the oven to 400°.

Next spread the pizza sauce on the rest of the pizza, and add the pork sausage, onion, and green pepper crumbles. Sprinkle on the parmesan cheese and Italian seasoning, spread the pepperoni around about two inches apart. Now add the mozzarella to cover the surface well. Now, I add 8 to 12 pepperoni slices on top because the grease from the pepperoni darkens the mozzarella cheese and I like the mozzarella dark. for taste.

At this point, you can let the pizza rest or put it in the oven on the 2nd shelf down from the top. Set the timer for 20 minutes and begin to watch it. No two ovens are the same. If the top is getting done before the crust is getting brown on the bottom, move the pizza down. Find the best spot for your oven and remember it.

When the pizza is done, let it rest long enough to firm up…..slice and enjoy. If there was ever a great left over breakfast pizza, this is the one! It’s got breakfast sausage in it!!

Ron’s World Famous Milbank, South Dakota Goulash

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Ron’s World Famous Milbank, South Dakota Goulash (also called Macaroni Goulash)

Dice 1/2 medium onion (your choice)

Dice 1/2 medium green pepper

Chop fine at least three garlic cloves (more if your Italian or live on a farm)

Two tbls. of EVOO

Heat the above in a large frying pan until veggies are caramelized.

Remove them to a small bowl or whatever while you are browning the hamburger

Brown to crumbling, two pounds of 85% fresh hamburger in the already hot pan. Once the hamburger is browned add:

1 can of undiluted tomato soup

1 small can of tomato sauce

1/2 cup Ketchup

1 1/2 tbls. prepared mustard

1 tbls. brown sugar

As much Italian seasoning as you like (several shakes from a big hole shaker)

2 tsp. salt

The caramelized veggies

Simmer covered until everything marries and the hamburger is tender (maybe an hour+)

Important: Taste……sometimes it may need a little more Italian seasoning just before you add in the macaroni.

While the meat sauce is simmering, add 2 1/2 cups regular macaroni to salted, boiling water and cook ‘el dente’. When the meat sauce is tender and the macaroni is drained, marry the two plus a can of drained sweet corn in the frying pan still on simmer. Let the meat sauce cook into the macaroni. (add water if needed, but I like it to pile up a little)

The correct end cooking time is equal to the time it takes to slice, garlic butter and brown, french bread under the oven broiler, second shelf down.

Serve with good, shredded or shaved parmesan cheese on top.

Two days after (if there is anything left) put olive oil in a non-stick fry pan and fry the left over goulash until it’s just getting crispy. Warm the garlic bread in the toaster or toaster oven and spread a thin layer of creamy peanut butter over the buttered side. Enjoy a whole different taste…..peanut butter, garlic and tomato work well together….trust me…..rdd

Ron’s World Famous Coleslaw and Raisin Salad

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Ron’s World Famous Coleslaw and Raisin Salad

This is, as far as I know, my original recipe although I found another Cole slaw recipe with raisins, it wasn’t the same as mine.

½ head of green cabbage chopped fine

2 small carrots chopped fine

½ mild or sweet onion chopped fine                                                                                                      DSC_0008

½ small green pepper chopped fine

I use the larger cut KitchenAid vegetable shredding attachment

½ cup regular raisins (pineapple, pear, apple may be substituted)

Dressing:

½ cup white vinegar (Add as Last Ingredient, add/taste, add/ taste etc., to adjust to your taste) I’ve also used apple cider for a little more punch.

½ cup white sugar

½ cup miracle whip

¼ cup salad oil

1 tsp. salt

2 tsp. celery seed

I just whisk this together and mix into the salad ingredients.

This recipe is best if refrigerated at least 12 hours.

Serve over a good scoop of small curd cottage cheese. It makes a great lunch all by itself and continues to taste better every day for a couple of days because the vinegar works on the cabbage.

Ron’s World Famous Chocolate Chip and Oatmeal Raisin Cookies

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This is truly an amazing recipe. When you get to the part where you can add raisins, Don’t!

Add, chocolate chips instead, or date pieces, or white chocolate and macadamia nuts, walnuts or maybe butterscotch chips! The secret is below.

In your favorite mixing bowl, blend (don’t whip)

2 cups shortening                                                                                                       raisin-oatmeal-cookies

1 ½ cups white sugar

1 ½ cups brown sugar

2 Tsp. real Vanilla

4 eggs

Wisk together in another bowl

2 Tsp. soda

3 cups flour

2 Tsp. salt

2 Tsp. Cinnamon

Combine the ingredients of the two bowls

Add

2 Tsp. hot water (give it a little twirl)

4 cups of oatmeal

Add 2 cups of your favorite (raisins, or semi-sweet chocolate, etc.)

Blend with a sturdy wooden spoon for aesthetics. Do not turn the oatmeal flakes into powder. Now, let the batter set for a few minutes! Everything will meld without being beaten to death!

Drop 12 evenly spaced cookies on each cookie sheet. Use that wooden spoon.

Here’s where you make them great. Depending on your oven, bake in the middle of a pre-heated 375° (+ or -) oven for 10-12 minutes on an ungreased cookie sheet. The first batch on the cold cookie sheet will take a little longer than the second batch on the heated cookie sheet.

Do Not Over bake! The cookie will spread out, bake, and start to brown on the tops of the little oatmeal peaks. Watch closely! The cookie will just start to brown all over. Take the sheet out and put it on a cooling rack. They are still baking from the heat of the sheet. Wait until they are firm enough and transfer them to another cooling rack. Refill your cookie sheet while it’s still warm and bake when the next sheet comes out. This batch may take ½ to 1 minute less to bake.

Let the cookies cool, Don’t Eat Any, and then put them in Zip lock bags. The next morning, if you haven’t over baked them, you will have chewy, delicious cookies. The raisin or date ones are a little moister the next day. You can freeze them, just squeeze out all of the extra air in the bag.

My Mother-n-Law’s Buns (recipe)

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My Mother-n-Laws Buns
As interpreted by Ronald D. Drobeck

I had to use the skills I save for those times that require more than the daily survival
trickery and deceit, to pry this recipe from my wife’s family stash.

I also had to promise that the EXACT technique be honored, which explains a few
of the procedural peculiarities from a lady that “shuts on the light”. Also, because
my wife has done so well following my procedural instructions when needed, I
feel obliged to do as she says, as I hope you will too!

We begin:

Combine the following in a medium mixing bowl
1¾ cups scalded milk
½ cup vegetable oil
½ cup sugar
3 tsp. salt

Blend and then add
5 cups very warm water
Blend in 2 beaten eggs
Followed by 4 cups of All Purpose Flour

Now add:
5 tsp. quick rise yeast (same as 3 pkgs.)
Add more flour
Stir
Let rise for 20 minutes
Add more flour and knead until the sticky is gone (my total is usually 17/18 cups of flour)
Rub dough with oil
Put warm water in a warming bowl
Place the mixing bowl on the warming bowl and cover with a light dish towel
Let rise to almost overflowing the bowl
Knock down
Recharge the warm water in the bottom bowl
Let the dough rise to almost overflowing the bowl
Cut off 2” balls from the dough ball (sharp knife or pastry shears)

At this point, I was told that my Mother-n-Law’s Buns require an artful, touchy,
feely caress to achieve a consistent and desired result!

Knead each ball from the outside edge under, outside edge under

Space the 2” dough balls on a greased or sprayed cookie sheet
Let rise for two hours (covered with a light towel)
Pre-heat the oven to 400° when within 15 minutes of baking
Bake for 13 to 14 minutes or until golden brown

These buns freeze well, and when warmed in a microwave correctly, taste, feel, and
smell as if fresh from the oven. I’ve used them for Sloppy Joes, egg salad
sandwiches, and sopping up gravy, but my favorite way to eat these is with peanut
butter and butter! Enjoy….rdd