5 Favorite From Scratch Recipes

I’ve sung scratch cooking’s praises in a previous post. Here are a few favorites that I use often.


I eat this yogurt everyday. It was the star of another post.

Homemade Yogurt

1 quart milk
½ cup dry milk powder
2 tablespoons plain yogurt

Mix powdered milk into the milk in a sauce pan. Using a candy thermometer, heat the milk mixture until the temperature reaches 180 degrees. Remove from heat and allow to cool to 115 degrees. Spoon out approximately ½ cup of the warm milk and whisk it with the yogurt starter. Add this mixture back into the milk and mix thoroughly. Incubate from 4 to 12 hours until thickened.

Mayonnaise from a jar just can’t compete with homemade.


4 egg yolks
2 tablespoons water
1 tablespoon vinegar
1 1/2 cups vegetable oil (or a combination of vegetable and olive oils)
1/2 teaspoon salt

Combine the egg yolks, water and vinegar in a food processor or blender. Whirl until ingredients are just mixed.
With the machine running, drizzle the oil slowly into the egg yolk mixture. Be careful not to add the oil too quickly or it will liquefy the mixture.
Optional: Transfer to the top of a double boiler and heat until it reaches 160 degrees.
Store in the refrigerator.

I’ve been a fan of blue cheese dressing since I was young. My mother made it too, but I think this mix improves on her recipe.

Blue Cheese Dressing

1/2 cup mayonnaise
1 cup sour cream
2 teaspoons vinegar
2 tablespoons milk
2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
4 ounces blue cheese

Thoroughly combine the first 6 ingredients. Fold in blue cheese. Refrigerate for several hours before serving.


I didn’t really like tartar sauce until I made my own.It’s a reason to eat more fish.

Tartar Sauce

2 tablespoons diced dill pickle
1 tablespoon capers, chopped
1/2 cup mayonnaise
2 teaspoons chopped parsley
1 tablespoon minced onion
Drain pickles and capers.

Combine all ingredients. Refrigerate any remaining sauce.


Can you eat just one of these?

Bread Machine Hawaiian Rolls

  • Servings: 12-15 rolls
  • Print

6 ounces pineapple juice
1 large egg, lightly beaten
1/3 cup milk
4 tablespoons butter
1 teaspoon salt
1/3 cup sugar
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
Additional butter, melted, for brushing tops of rolls (optional)

Bring all ingredients to room temperature.
Add ingredients to bread machine in the order recommended by the manufacturer.
Set machine to the dough cycle. When complete, remove dough from machine and divide into 12-15 rolls. Place into a greased 9 x 13 baking pan. Cover with a towel and let dough rise in a warm place until doubled in size. (about 1 hour)
Preheat oven to 350 degrees. Bake rolls for 25 minutes or until tops are golden brown. Remove from oven and immediately brush with melted butter.


Author: Sue Kerry

Just a gal from Texas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: