Coffeecake with cinnamon streusel topping and orange sugar glaze

Coffeecake with cinnamon streusel topping and orange sugar glaze

1 Cup milk

1 Egg

2 Cups flour

1 Cup sugar

1/3 cup butter softened (not melted)

1 Teaspoon vanilla extract

3 Tablespoons baking powder

Dash of salt

Mix all of the ingredients together. The butter shouldnt be completely incorporated, little lumps of butter should be distributed throughout the batter. Set aside.

In a separate bowl add-

1 Cup brown sugar

2 Teaspoons cinnamon

1/4 Cup butter- melted

Mix until crumbly. Add a bit more cinnamon if you like.

You'll need a 9x13" baking pan. Grease it and pour the batter inside. Sprinkle the top with the streusel.

Bake at 350 for 20-30 minutes or until the top is light golden brown and a toothpick inserted comes out clean.

For the glaze you'll need

2 cups powdered sugar
1 Tablespoon milk
3 Tablespoons orange juice

Mix the milk and orange juice in a glass and pour over the powdered sugar in a bowl. Pour a small amount at a time, so you dont end up with a watery mess. You want a thin icing consistancy, but still thick like butterscotch sauce.

When the coffeecake comes out of the oven, let it cool about 5 minutes. Pour the orange sugar glaze over top and spread it over the whole cake. Serve while still warm with coffee, a big cold glass of milk or hot cocoa. Whatever you breakfast drink of choice is!

How to make Yogurt

SUPPLIES	EQUIPMENT
Dannon Label:	1 gallon fresh milk (either store bought, or your own home grown milk) (whole milk makes richer flavored yogurt, skim milk makes it non-fat) starter: 1 cup Dannon Plain yogurt, very fresh I prefer Dannon Plain, made purely with milk and culture. It WORKS. ( See label at right) Others brands may work.	double boiler (or heavy pot) with lid, capacity 1+ gallon four quart jars with lids, sterilized in boiling water one 8 oz jar with lid, sterilized in boiling water. candy thermometer, reading range = -10 to 110oC (0 to 225 oF) 1 medium sized "cooler" (such as a "Playmate" or styrofoam with close fitting lid) (A gas oven with pilot may work if monitored closely).

PROCEDURE:

	1: Sterilize jars and lids which will be used to make the yogurt. Place in a 5 gallon pot (here we are using a canner) with an inch of water in the bottom.		9: Place one cup of the scalded and cooled milk in a two cup measure.
	2: Cover and bring to boil. Boil for ten minutes. Turn off heat, do not remove lid.		10: Add enough fresh, uncontaminated yogurt to bring the level up to two cups.
	3: Use a pot with a thick bottom to scald the milk. Note the thick pad on the bottom of this pot. Alternatively, a double boiler may be used. It is not necessary to boil them ilk. This gives the milk a "cooked" flavor, and increases the probability that it will burn on the bottom or boil over.		11: Stir to blend the yogurt starter into the scalded and cooled milk until homogenious.
	4: Add one gallon of milk to the pot. You may use whole, 2% or skimmed milk. Here I am using my home grown goat's milk.		12: INOCULATE: Add the yogurt-milk slurry slowly to the 50 C scalded and cooled milk with stirring. Stir very well to thoroughly distribute the yogurt starter.
	5: Warm the milk over a medium fire (not so hot that it burns on the bottom). I am using a medium hot fire here with my thick bottomed pot.		13: Once throughly mixed, distribute the inoculated milk to the sterilized jars, filling to the neck. Cover immediately with sterile tops. Tighten well.
	6: Heat until the temperature of the milk is 85-90 C (185-195 F). It is not necessary to boil, and do not let boil over...what a mess!		14: INCUBATE: Warm a gallon of fresh clean water to 55 C, pour into a clean cooler. Place in a warm location. Carefully set the jars of inoculated milk in the water so the bottom of the lids are above the water.
	7: Place the still covered pot in a pan of clean cold water to cool it down.		15: Check to see that the water in the cooler is not below 50 C (122 F) or above 55 C (130 F).
	8: Cool the milk to 50 to 55 C (122-130 F). Remove the pot of scalded and cooled milk from the cooling bath.		16: Close the cooler, place in warm place and let sit undisturbed for three hours. If the starter was active and the temperature correct, the yogurt will have gelled:

For more firm yogurt, add 4 Tbl powdered milk to the gallon of milk prior to heating (step 3).

Recently, I have switched to a two gallon stainless pot with a heavy pad of aluminum on the bottom. It considerably simplifies heating the milk. So long as you heat it to 85-90^oC (185-195^o F) without burning, that is what is required. Once the milk has been scalded and cooled, you can even add the starter directly to the pot, and make the yogurt in the pot. It is better aseptic technique.

How to make Yogurt

Before you begin

Thoroughly wash equipment for making yogurt and container(s) with hot, soapy water. Rinse everything thoroughly and air dry. A dishwasher can also be used. Pour boiling water into the yogurt container(s) and leave until ready to use. Prepare the incubator following manufacturer's instructions (see Table 1).

Table 1. Incubators.

Method A:	Prewarm oven to 200 degrees F and turn off. Use an oven thermometer to monitor temperature — do not let it drop below 100 degrees F. Turn oven on for short periods during incubation to maintain a temperature of 108 degrees F to 112 degrees F.
Method B:	Line an ice chest (picnic cooler) with aluminum foil. Place four, one-quart jars filled with hot water (about 140 degrees F) inside the ice chest with the yogurt container(s) and cover ice chest with a tight-fitting lid. Allow space between jars and container(s) of yogurt.
Method C:	Nestle several cardboard boxes inside each other, placing crushed newspapers between each box. Continue as directed in Method B for ice chest.
Method D:	A simple way to incubate a small amount of yogurt is to pour the yogurt mixture into a wide-mouth thermos and cover with a tight lid. When the yogurt is ready, loosen the thermos lid before storing it in the refrigerator so the yogurt can cool rapidly.
Method E:	Set filled container(s) of yogurt on a towel-covered heating pad set on medium heat in a sheltered corner on a kitchen counter. Cover the jars with several towels.

Recipe for plain yogurt

This recipe makes 4 to 5 cups. Yogurt can be stored in the refrigerator for about 10 days. This recipe can be doubled or tripled with no loss of quality, but make sure you can use that amount in 10 days or less. Adjust pan and container size accordingly.

• 1 quart milk (whole, lowfat, skim or reconstituted nonfat dry milk) Note: If you use home-produced milk, either from a cow or goat, it must be pasteurized (see Table 2) before preparing yogurt or any other milk product.
  

• Nonfat dry milk powder — use 1/3 cup powder when using whole or lowfat milk, or use 2/3 cup powder when using skim or reconstituted nonfat dry milk
  

• 1/4 cup commercial, unflavored, cultured yogurt*
  

• 2 to 4 tablespoons sugar or honey (optional)
  
  
• 1/2 package (1 teaspoon) unflavored gelatin (for thick, firm yogurt only)
  

* Special hint: To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter. Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt. Once you start making yogurt at home, save some of your homemade yogurt to "start" your next batch. For best results, however, purchase commercial cultured yogurt to replenish a homemade culture every four to five batches.

For thin yogurt:

• Place cold, pasteurized milk in top of a double boiler and stir in nonfat dry milk powder. Add sugar or honey if a sweeter, less tart yogurt is desired.

• Heat milk to 200 degrees F, stirring gently and hold for 10 minutes. Do not boil.

• Place top of double boiler in cold water to cool milk rapidly to 112 degrees F to 115 degrees F. Watch the temperature carefully as it falls rapidly once it reaches 125 degrees F. Remove pan from cold water.

• Remove one cup of the warm milk and blend it with the yogurt starter culture. Add this to the rest of the warm milk. Temperature should now be 110 degrees F to 112 degrees F.

• Pour immediately into the clean hot container(s), cover and place in prepared incubator. Close incubator.

• Incubate about 4 hours. Yogurt should be set. The longer the incubation time, the more tart or acidic the flavor.

• Refrigerate immediately. Rapid cooling stops the development of acid. Yogurt will keep for about 10 days if held at 40 degrees F or lower (normal refrigerator temperature).

For thick, firm yogurt:

• Place cold, pasteurized milk in the top of a double boiler and stir in nonfat dry milk powder. Stir in sugar or honey if sweeter, less tart yogurt is desired. Sprinkle gelatin over the milk. Let stand for 5 minutes to soften gelatin.

• Heat milk to 200 degrees F and hold for 20 to 30 minutes, stirring gently to dissolve gelatin. Continue from Step 3 under thin yogurt.

Calories in yogurt

One-cup (8 ounces) serving	Calories
Plain, made from whole milk	139
Plain, made from lowfat milk	1441
Plain, made from skim milk	127
Vanilla- or coffee-flavored, made from lowfat milk	1942
Fruit-flavored made from lowfat milk	225 to 2311
1Calories vary with the amount of nonfat dry milk added to yogurt. 2With sweetener added.