Author: Robert Andrews

Auntie Goman’s Doughnuts

  • 1/2 tsp nutmeg and cinnamon
  • 1 tsp baking powder
  • 1/2 C milk
  • salt
  • 1/2 C sugar
  • 2 small eggs
  • 1/2 TBL shortening
  • 2 C flour – mix gently

Alternate Recipes

Regular Donuts

  • 1.5 C whole milk – about 150º
  • 2.5 oz veg shortening
  • 5 tsp Instant Yeast (or just under 2 TBL) in 1/3 C warm water
  • 2 whole eggs
  • 1/4 C sugar
  • 1 tsp freshly ground nutmeg
  • 1.5 tsp salt
  • 1 gallon hot vegetable, safflower, or peanut oil for frying
  • 23 oz AP flour (by weight)

Sour Dough Donuts

  • Reduce the dough by 3/4 C
  • Reduce the milk by 1/4 C
  • Add 1 C sour dough starter
  • Add 1/4 C dried milk
    • Add all of this mixture as part of Step 1
  1. Combine yeast mixture, shortening, eggs, salt, nutmeg, sugar and half of the flour in your food processor – Paddle stir to mix
  2. Add 1/4 more of the flour, stir
  3. Put on dough hook, then add the remainder of the flour
  4. Knead for bout 5-8 minutes
  5. Cover and let rise for 1 hour in cold oven with 4 C container of boiling hot water placed in the oven next to the dough
  6. Tap the dough down and fold the dough into thirds – twice
  7. Roll to about 3/8 inch thickness – Use two baking trays or sticks for a spacer to get even thickness
  8. Sprinkle your baking sheet with flour
  9. Cut big circles and place them on your baking sheet
  10. Cut a smaller hole in the center
  11. Let the holes rise on their own tray for donut holes
  12. Use all of the leftover dough to make more
    Roll back into a ball and let rise for 30-60 minutes
    Roll flat and cut into squares or more donuts
  13. Let the donuts (and holes) rise for 30 minutes
  14. Heat your oil up to 365-370º in a Dutch oven
  15. Put four in at a time
  16. Flip after 60 seconds per side
  17. Let drain on cooling rack placed over newspaper
  18. Optional:  Put into paper bag with confectioner sugar and shake
  19. Optional:  Glaze with Sugar Glaze as follows:
    1. Combine 1/4 milk and 1 tsp vanilla in a double boiler
    2. Heat to 150º
    3. Put 2 C confectioner sugar in a whisk together
    4. Dip donuts into the mixture then put on rack again
    5. Rest at least 5 minutes
  20. Optional:  Create a Chocolate Glaze as follows:
      1. Combine 1/4 milk and 2 tsp vanilla in a double boiler
      2. Heat to 150º
      3. Put 2 C confectioner sugar in a whisk together
      4. Add 1/2 C butter (one stick) and 1 TBL corn syrup
      5. Add 4 oz bittersweet chocolate or Cocoa Mix
      6. Don’t overheat
      7. Dip donuts into the mixture then put on rack again
      8. Rest at least 5 minutes

 

Russet Chips

    • Slice washed russet potatoes as thinly as possible on a mandolin
    • Put into heavily salted water so that they don’t brown while you prepare for the next step.
      • Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C vinegar overnight in the fridge
    • Drain, spin and towel dry
      –

      • FRY METHOD
    • Fry at 370º in small batches until golden brown the following day.
      You do not need to season after frying cause they brined already
      –

      • OVEN METHOD
    • Brush parchment paper with EVOO
    • Put sliced potatoes on parchment paper
    • Brush top of slices
    • Baked at 450º for 15 minutes
      • Flip and bake another 15 minutes
    • Salt while still warm

Tips: Storing Fruits and Veggies

Fruits and Veggies – Storing Them

Strawberries
. No mold
. Smaller is sweeter
. Moisture is BAD
. wash, dry, spin
. Put in paper towels, refrigerate

Melons . Cantaloupe
. Look and feel heavier than it looks
. Netting should be raised
. Soft, but not mushy
. Should not be yellow . Over ripe
. Deseed over a strainer
. . Press over 1 C simple syrup . Smoothie?
. Celophane is a good wrap for cut melons

Corn
. Buy . Tight hush is fresh
. . Loose is drying out
. . Pop off one kernel easily is fresh
. Store . On counter in bag with hole or paper
. . Store as they are displayed at the grocery
. Freeze . Cut off, spread out, freeze, bag
. . 6-8 months
. Prepare . Do not overcook

Herbs – parsley, thyme, rosemary, cilantro
. Buy . Make sure not wilted . Smell
. Rinse them and shake
. Wrap in paper towel, store in plastic bag
. BASIL – Stay away from water
. . Store like flowers . Put in a vase
. . Plastic bag here is OK
. Long term storage – Cut them up and put them in an ice cube tray

Broccoli, Lettuce and Celery
. Wrap loosely in aluminum foil

Berries and Cherries
. Don’t wash
. Store in humidor

Avocado
. Store halved avocado with the pit still in it – – GUACAMOLE
. Store in the container with water over the top
. When ready to use, pour off the water and stir it a bit

 

Lemon Pudding Cake

Lemon Pudding Cake
1 C whole milk
1/2 C heavy cream
Bring up to a simmer . Med high
3 TBL lemon zest
Cover and Simmer 15 minutes
Meanwhile mix:
3/4 C sugar
1/4 C flour
Salt
1/2 tsp baking powder
In separate bowl mix
2 egg yolks
1/2 tsp vanilla extract
1/2 C lemon juice
Temper in hot mixture
Strain liquids
——-
Beat FOUR egg whites until soft peaks
Add 1/4 C more sugar
1/2 tsp cream of tartar
——-
Mix ALL until homogeneous in color
——-
Put into baking ramekins placed in a baking tray
Put in 2 C tap water
325° for about 50-55 minutes
Cool for 10 minutes

French Bread

Dry Ingredients
3 C bread flour

1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar

For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal

  1. Mix dry ingredients – blend to incorporate
  2. Mix in all wet ingredients
  3. Add additional AP flour until the dough starts to take shape
  4. Mix with a dough hook for a total of 10 minutes
  5. Pour onto floured surface and continue to work until springy
  6. Shape into a ball and put into a large glass greased bowl
  7. Turn once so that top has oil on it too
  8. Let stand until doubled in size
  9. Punch dough down and split in half
  10. Roll (with rolling pin) each half flat and into a long rectangle
  11. Roll (along the long side) into a long rope
  12. Grease a large baking sheet and sprinkle with cornmeal
  13. Place loaf (seam side down) on baking sheet
  14. Brush with egg wash
  15. Let rise about one hour
  16. With a very sharp knife, make 3-5 diagonal cuts across the top
  17. Bake at 350º for 20 minutes
  18. Take out and brush again with egg wash, then rotate and bake another 20 minutes
  19. Cool on a wire rack

Tips: Salads

  • Tomatoes are at their tastiest when eaten at room temperature. If you’re assembling a salad in advance and refrigerating, put the tomatoes in a small separate  bowl, and let them sit out on the counter for 30 minutes or so before serving the salad.
  • Cut a tomato “upside down” because it tends to dull your knife when you cut through with the skin side on top.

Types of Apples – EXPLAINED

Red Delicious

  • Pick a good one – firm flesh, no markes
  • Store in a refrigerator
  • If one is bad (in the bunch) take it out right away
  • Not good for cooking
  • Good for snacking

Fuji

  • First harvested in Japan
  • Similar to Red Delicious
  • Not good for cooking
  • Good for munching

Gala

  • Sweet taste
  • Thin skins
  • Not very crunchy
  • Not good for cooking

McIntosh

  • Mealy texture
  • Good for apple sauce
  • Not good for baking

Granny Smith

  • Good for baking
  • Goes well with cheese
  • Holds its texture
  • Kind of tart / bitter – kids like it

Golden Delicious

  • Don’t store well
  • Very versatile

Pepperoni Pizza Pinwheels

INGREDIENTS

  • 1 PKG Pillsbury crescent rolls
  • Pepperoni
  • Red sauce – Your choice of Marina
  • Mozzarella cheese
  • Parmesan cheese
  • Garlic and onion powder

STEP BY STEP

  1. Spread out a sheet of Pillsbury crescent rolls – lay lat and uncut
  2. Spread a THIN layer of red sauce
  3. Spread out a later of pepperoni
  4. Sprinkle with grated mozzarella and Parmesan cheeses
  5. Season with garlic and/or onion powder
  6. Roll into a long rope
  7. Cut 3/4 inch medallions and place in a lightly greased muffin tin
  8. Bake 25-30 minutes at 350 degrees
  9. Let rest just a few minutes before serving

OPTIONAL FILLINGS

  • Ham and Cheese
  • Turkey
  • Veggie and Cheese
  • Pig in a Blanket

Tips: Omelets

  • Don’t get your skillet too hot, or it will burn before it fully sets
  • Be patient.  Slower is better.
  • 1 egg is 1.5 ounces – two is 3.0 ounces – three is 4.5 ounces
  • Some great omelet and frittata filling suggestions
    • Asparagus, ham, Parmesan cheese, parsley
    • Gruyere and mushroom
    • Feta and spinach
    • Bellpeppers and onion.

OTHER COMMENTS

The easiest way to get egg shells in your eggs is to baby them. Slap them firmly on the edge of the sink to crack the shell, then decisively split the shells apart. No fuss, no muss.

If you do get a shell piece in your egg, use the edge of the broken shell to scoop it out.

Slumber Party Personal Pizzas

INGREDIENTS

  • English Muffins – Make your own BY CLICKING HERE
  • Spaghetti sauce – Make your own BY CLICKING HERE
  • Mozzarella Cheese – Shredded
  • Oregano
  • Misc pizza toppings
  • Parmesan Cheese – Grated

STEP BY STEP

  1. Split and pre-toast your English muffins (in the toaster)
  2. Spread Pizza Red Sauce on it (or make Grandpa’s Red Sauce ahead of time)
  3. Sprinkle shredded Mozzarella cheese
  4. Add just a pinch of oregano
  5. Add a few of your favorite toppings (not too many)
  6. Bake at 400° till cheese starts to brown
  7. Garnish with fresh Parmesan

VARIATIONS

  • You can also use pitas or small flour tortillas.  Pre-toast them in the oven.
  • In a pinch, you can use a roller and flatten out a piece of white bread (with the crust removed)

Pizza

Ingredients
1 1/2 CU White Flour
1/2 CU Corn Meal or Wheat Flour
3/4 CU Warm Water
2 TBL olive oil
– will be adding more for consistency
1 pkg yeast
1 TBL white sugar or 2 TBL honey – to mix with yeast
2 TBL white sugar – to mix with dry ingredients
scant salt

Instructions
1. Warm water to ‘very warm’ to the touch, but NOT HOT
2. Combine water, sugar and yeast together to let the yeast activate
(approx three minutes)
3. Mix everything in a large bowl except for water and sugar/yeast mixture
( Mix in oregano if doing this recipe by hand, NOT in a bread maker)
4. Add remaining ingredients and mix together. Add water JUST until crumbs stop being crumbly
5. Knead for approx 25 minutes or until you feel your arms will fall off – If using a bread maker – approx 15 minutes
HINT: Press your finger one inch into the dough, it should bounce back most of the way
6. Cover with damp tea towel and let rise – approx 90 minutes
OPTIONAL: Add oregano to the dough
7. Punch down and knead another 5 minutes
8. Remove and form into a well-shaped ball and oil outside very lightly
9. Place in well-greased pan to rise
10. Put dark damp cloth over pan and place in the sun (or warm place) for 75 more minutes
11. Remove to floured surface and flatten (with hands) to desired size. Do not roll. Rolling will eliminate many of the bubbles that will make your crush lighter.
12. Bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust
13. Spread ingredients on pizza crust and bake for 20 minutes @ 350 degrees

Special Steps For sauce, see Dad’s Red Sauce.

Variations
1. There are many different recipes on the market for making pizza dough.
2. Try substituting cornmeal or mesquite meal in place of Wheat Flour and see which you prefer!
3. Try mixing chives into dough instead of oregano
4. Spread sauce leaving a two-inch border. Roll thin strips of cheese into the border to use with marinara or garlic dipping sauce.

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