This recipe is super easy and tastes fabulous! Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat! This is adapted from a recipe I found online: http://www.recipetineats.com/soft-no-knead-dinner-rolls/
Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
Add liquid ingredients to dry ingredients. It will resemble the texture of a brownie batter. Spray some plastic wrap with nonstick spray and cover bowl. Set aside to rise for about 1 1/2 hours or until almost tripled in volume.
Line a baking sheet with parchment paper.
Sprinkle flour on counter where you will be working. Punch down dough to deflate. Scrape dough onto flour. Work enough flour into dough to form a log shape. Cut into quarters, then cut each quarter into thirds, to get 12 pieces of dough.
Shape into rolls and place on baking sheet as you work. http://www.recipetineats.com/soft-no-knead-dinner-rolls/ has a video for how to shape the rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Set aside and let rise for another 35-45 minutes.
Preheat oven to 390F. Bake rolls for about 18 minutes, or until the rolls are a golden brown and the roll sounds hollow when tapped. Remove rolls from oven and brush with melted butter.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
I am in love with this recipe for cavatelli. It is a denser noodle than I normally enjoy, but it is relatively small shapes that are much neater for children to eat than the long strands of spaghetti. It goes extremely well with a hearty marinara sauce with meat. It is also fun to make. I made this the first time with our 3 1/2 year old granddaughter and she loved helping with it! She also loved how they tasted!
The cavatelli can be made up ahead of time and frozen, before boiling, in a single layer on a cookie sheet. No need to thaw before cooking.
Combine all ingredients in a mixer bowl. (I used a Kitchen Aid stand mixer, but probably any heavy duty mixer will do.) Mix until ingredients come together to form a ball. It may be necessary to add a little more water, but start with this and check it after it starts to come together. You don't want it too sticky, but you don't want it too dry either. Wrap in plastic wrap and leave on counter for about 30-60 minutes for the gluten to relax.
Divide dough into 4 portions and keep all unworked portions covered with plastic except what you are working with.
Flour your work surface and roll the first portion of dough into a long rope. Keep working on it until it is about 1/2" thick. Use a pastry scraper or knife, cut into somewhat equal lengths of about 1/3-1/2".
Flour your work surface. You can use a sushi rolling mat, a gnocchi board or just onto a cutting board or other work surface. I prefer the sushi rolling mat. I got mine on Amazon for $5. I can place a few pieces on the mat at a time.
Then using a pastry scraper or the back of a knife or even your thumb, press down on the pieces of dough and pull back. The dough will make a roll back on itself to make a cute tube shape.
Continue working the rest of the dough until all of it has been shaped into cavatelli.
You can go either direction on the sushi mat or the gnocchi board to get the pattern you desire. I like going the long way on the sushi mat.
Meanwhile, bring a pot of water to boil and add sea salt liberally. I also added some olive oil to prevent the pasta from sticking together.
Boil the cavatelli for a few minutes, then remove from water.
This is excellent served with a hearty marinara sauce with meat and cheese.
I was looking through various pasta recipes today, and they were all basically the same: flour, eggs, salt, some with or without oil or water… But a comment on one of the recipes really struck me. It was saying that they prefer this recipe over the one that they were reviewing because it was so much easier to handle. I decided I needed to give it a try, so I made a batch of noodles as a side dish. I think these were the best noodles I have ever tasted in my life! And the dough was indeed very easy to work with. I am definitely going to make this recipe again!!!
Combine all ingredients in bowl of stand mixer until a ball of dough is formed. Wrap in plastic wrap and set aside for 30-60 minutes.
Process with Kitchen Aid pasta attachments.
Cook in boiling salted water for 2 minutes.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
This is my new favorite breakfast and snack! I love the crunch of the homemade healthy granola with the creaminess and the tang of the yogurt and the freshness of the fruit! And it is very healthy and simple to make! In fact, it is not really even a recipe, but just photos and ingredients. You can make it however you like. Our grandsons (ages 9 and 11) tried it yesterday, and they loved it!
I make my own granola in a big batch and it keeps for a long time in a tightly sealed container. Here is the recipe:
You will need a lot of counter space for making these noodles, so make sure to clear the counters. Also make sure you use a lot of flour as you are working. We lay out rows of wax paper and flour that to lay the dough onto between settings.
Place eggs, water, flour and salt in mixer bowl. Attach bowl and flat beater. Turn Kitchen Aid stand mixer to Speed 2 and mix 30 seconds.
To test for perfect consistency: Pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of water or flour to reach correct dough consistency.
Exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.
Remove dough from bowl and hand knead for 1-2 minutes. Wrap in plastic wrap and let it rest for 20 minutes.
Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
Cut dough into pieces about 3/8" thick. Flatten each piece slightly. Set adjustment knob on Pasta Sheet Roller at 1. Turn mixer to speed 2 or 4. Feed flattened piece of dough into rollers to knead.
Fold in half and roll again. Repeat folding and kneading process several times, until dough is smooth and pliable and covers the width of the roller.
Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.
Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Do not fold dough on setting 2 or higher.
Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. Egg noodles are best at setting 4.
Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it. Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth. Fantastic!!
For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)
Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
Add flour and blend evenly.
Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
I reduced the amount of flour for thickening because I was using homemade noodles. For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour. If you are not using fresh homemade noodles, you may need more thickener.
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.