This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
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.
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.
I am actually not sure about the baking time for this dish. The original recipe made 6 servings and baked for 40 minutes. I never wrote down what the cooking time was for the larger batch. So just keep an eye on it and let me know if you make it how long it took.
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.
4tsp.sugarif making dessert crepes, omit for savory crepes
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.
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.
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.
This is much faster and easier than making bread from yeast, but is very delicious! Total time for preparation and baking is about 35 minutes if you are using buttermilk. This is a moist, tender bread rather than the crusty bread that I usually make. This is wonderful for sandwiches, but also makes good toast.
If you desire sesame seeds, poppy seeds, or caraway seeds on the bread, that is an option. If you want to add 1 cup of raisins or cranberries, you can do that too! This is very versatile!
I like to brush the top of my loaf with one of these choices: egg wash (makes a crustier bread), butter or milk. These will help make the crust a pretty brown. However, it is totally up to you whether you do this or not!
Preheat the oven to 400 degrees. If you are not using buttermilk: In a cup or small bowl, stir together the milk and vinegar. Let stand for 10 minutes, or until curdled.
In a medium bowl, stir together the flour, salt, baking soda, baking powder. Stir in the buttermilk and honey until smooth.
Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. (Mine is 9 1/2" and was plenty big enough for a batch and a half.) Lightly cut a cross in the top of the loaf. Brush top of loaf with egg wash, milk, or butter (opt.) Now would be the time to add sesame seeds, poppy seeds, caraway seeds, etc.
Bake for 25 minutes in the preheated oven, or until the crust feels firm to the touch.
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.
The first instruction image was my first attempt at this bread. It tasted great, but was pretty ugly because I did not brush the crust with any milk, butter or egg. The other images were my second attempt. I made a batch and a half and baked it for 30 minutes. I forgot to cut the cross in the top of the loaf, but brushed it with butter before baking and shaped it better with my hands. It is a much prettier loaf.
I made a double batch, used the same medium sized cast iron skillet and baked it for 35 minutes. It was perfectly done!