Easy Homemade Pasta

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!!!

Easy Homemade Pasta
Print Recipe
Servings Prep Time
4 servings 1 hour
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
4 servings 1 hour
Cook Time Passive Time
5 minutes 30 minutes
Easy Homemade Pasta
Print Recipe
Servings Prep Time
4 servings 1 hour
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
4 servings 1 hour
Cook Time Passive Time
5 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. 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.
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Healthier Buttermilk Pancakes

This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html.  The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier.  They were pretty good, light and fluffy, had a bit of a banana taste, but not too much.  I cut the recipe down because it made a huge batch!

Healthier Buttermilk Pancakes
Print Recipe
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Healthier Buttermilk Pancakes
Print Recipe
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 4-5" pancakes
Instructions
  1. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
  2. Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
  3. Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
  4. Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

Nutrition info for 2 pancakes (1/4 of the batch):

179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein

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Buttermilk Chocolate Chip Pancakes

This is our grandkids’ favorite breakfast!!!  I make the batter and my husband makes the pancakes.  You can also make them without the chocolate chips if you prefer.

Buttermilk Chocolate Chip Pancakes
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Buttermilk Chocolate Chip Pancakes
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Beat egg with mixer until fluffy. Beat in remaining ingredients just until smooth. You may have to add a little more buttermilk if it is too thick. Drop by 1/4 cup onto hot greased griddle. Cook until edges start to cook, then flip and cook on other side. Continue with rest of batter. Serve warm with powdered sugar.
Recipe Notes

The buttermilk powder makes a more fragile pancake than the real buttermilk.  We like to use the full fat buttermilk.

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

Nutrition info for 2 pancakes:

399 calories, 19 g. fat, 263 mg potassium, 53 g carbs, 4 g fiber, 29 g sugar, 11 g protein

If you make this without the chocolate chips, 2 pancakes contain: 212 calories, 8 g fat, 263 mg potassium, 29 g carbs, 1 g fiber, 8 g sugar, 8 g protein

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Bacon Cheddar Potato Pancakes

This is the best use for leftover mashed potatoes!!!

Bacon Cheddar Potato Pancakes
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Bacon Cheddar Potato Pancakes
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut up bacon and cook in skillet until almost done, then add onions and cook until tender.
  2. Combine all ingredients in a mixing bowl and stir well. If it is too soupy, add a little more flour.
  3. Heat skillet over medium heat. Use bacon grease or butter. Use an ice cream scoop to form mixture into patties and pan-fry until crisp on each side.
Recipe Notes

If the potatoes are really thick, you may not need any flour at all!

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Molasses Crinkles

Molasses Crinkles
Print Recipe
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Molasses Crinkles
Print Recipe
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Ingredients
Servings: dozen
Instructions
  1. Mix butter, brown sugar, egg and molasses together thoroughly. Stir together remaining ingredients, then stir into butter mixture. Chill dough. Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water. Bake at 375 for 10-12 minutes, until set, but not hard.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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