No Knead Dinner Rolls

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/

No Knead Dinner Rolls
Print Recipe
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
No Knead Dinner Rolls
Print Recipe
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Ingredients
Servings: rolls
Instructions
  1. Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
  2. 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.
  3. Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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.
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Homemade Egg Noodles

Much better than store bought noodles and using a Kitchen Aid pasta attachment makes it fairly easy to do!  These noodles are great cooked and buttered or in recipes such as this one:

Chicken & Homemade Noodles

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.

Homemade Egg Noodles
Print Recipe
Servings
1 1/2 lb.
Cook Time
5 minutes
Servings
1 1/2 lb.
Cook Time
5 minutes
Homemade Egg Noodles
Print Recipe
Servings
1 1/2 lb.
Cook Time
5 minutes
Servings
1 1/2 lb.
Cook Time
5 minutes
Ingredients
Servings: lb.
Instructions
  1. 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.
  2. 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.
  3. Exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.
  4. Remove dough from bowl and hand knead for 1-2 minutes. Wrap in plastic wrap and let it rest for 20 minutes.
  5. Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
  6. 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.
  7. 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.
  8. 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.
  9. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Do not fold dough on setting 2 or higher.
  10. 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.
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Tater Tot Breakfast Casserole

This is a very popular breakfast casserole at our family get-togethers.  Obviously, you can make substitutions.  If you don’t like sausage, you can substitute ham, Italian sausage, bacon or whatever.  If you don’t want cream of mushroom soup, use cream of celery, cream of onion, or whatever cream soup you like.  I make my own soup for this because of my food allergies.  However, if you would like to use canned soup, use 1 can of soup and 1 can of milk.

Cream of Mushroom Soup


Tater Tot Breakfast Casserole
Print Recipe
Servings
1 9x13" dish
Cook Time
1 hour
Servings
1 9x13" dish
Cook Time
1 hour
Tater Tot Breakfast Casserole
Print Recipe
Servings
1 9x13" dish
Cook Time
1 hour
Servings
1 9x13" dish
Cook Time
1 hour
Ingredients
Servings: 9x13" dish
Instructions
  1. Place sausage in large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble, set aside.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish.
  3. In a large bowl, beat together eggs and soup. Stir in sausage; pour into prepared pan. Add tater tots, distributing evenly on top of egg mixture.
  4. Bake in preheated oven for 45-50 minutes. Remove from oven and sprinkle on cheese, bake an additional 10 minutes.
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Amish Breakfast Casserole

This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese.  We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more.  It was a huge hit!

Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
  2. Preheat oven to 350 degrees if baking now.
  3. In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
  4. Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
  5. At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
  6. Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
  7. This is what was left.
Recipe Notes

The original recipe is from www.centercutcook.com/amish-breakfast-casserole/

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Italian Meatballs

These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese.  You can make Swedish Meatballs  http://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc.  You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking.  You will want to make a larger meatball for making them this way, though.  Meatballs always make a good dish for a potluck or a party!

Italian Meatballs
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Italian Meatballs
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake for 15 minutes.
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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Swedish Meatballs

This is made using my Italian meatballs http://www.cherylsrecipes.net/recipe/italian-meatballs/ and my Cream of Mushroom Soup http://www.cherylsrecipes.net/recipe/cream-of-mushroom-soup/ .  They are always a big hit at parties!

Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Meatballs
Cream of Mushroom Soup
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
  2. Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  3. Stir in flour until blended.
  4. Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
  5. Add meatballs and warm thoroughly.
  6. Serve with rice or pasta.
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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Fried Rice

This is a recipe that serves one, so I can make it for myself for lunch with leftover ingredients.    Of course, if you want more than one serving, you can easily double or triple the ingredients.

As always, you can change the vegetables and /or meats that go into this dish.  Add bean sprouts, ham, chicken, celery… you get the idea.

This is the recipe I use for a soy sauce substitute:  http://www.cherylsrecipes.net/recipe/soy-sauce-substitute/

Fried Rice
Print Recipe
Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Fried Rice
Print Recipe
Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Heat sesame oil in a medium sized skillet on medium-high heat. Add onions and carrots and saute for a few minutes.
  2. Add peppers, peas, garlic and mushroom. Saute, stirring often, for a couple of minutes.
  3. Add eggs and stir. They will cook very fast.
  4. Stir in lobster, rice, soy sauce or soy sauce substitute, and lobster or shrimp. Stir and heat until warmed through.
  5. I like mine with toasted black sesame seeds added to the top.
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Basic Crepes

Crepes are so versatile!  They can be used for breakfast, lunch, dinner, dessert or a snack!  This is a very good basic recipe that is based on the recipe from www.chef-in-training.com.  I liked it better than the other recipes I tried, so I am sharing it here.

We had a Create Your Own Crepe bar for Mother’s Day.  My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips.  There are so many possibilities!  Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself.  It turned out great!  We also made some chocolate crepes, but I preferred these to the chocolate ones!

The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.

Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: crepes
Instructions
  1. In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
  2. Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
  3. Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
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Country Fried Steak with White Gravy

Well seasoned and crispy breading on a tenderized round steak (or cubed steak) served with a seasoned white gravy.

Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
  2. Crack the eggs into in a shallow bowl. Beat well.
  3. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
  4. Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
  5. Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
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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Easy Belgian Waffles

These are easy and only use 2 bowls (not 4 like the recipe I used to make)!

Easy Belgian Waffles
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Servings
6 waffles
Servings
6 waffles
Easy Belgian Waffles
Print Recipe
Servings
6 waffles
Servings
6 waffles
Ingredients
Servings: waffles
Instructions
  1. In large bowl, mix together dry ingredients; set aside. Preheat waffle iron.
  2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  3. Generously spray your waffle iron with no-stick cooking spray. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
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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