Category: Breads, Pasta, Potatoes, Starches

Date and Raisin Quick Bread

Ingredients

  • 1 C dried pitted dates
  • ¾ C orange juice
  • 2 C flour – OK to sub 1/2 wheat flour
  • ½ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp clove
  • ¼ tsp salt
  • 2 egg
  • ¼ C canola or rapeseed oil
  • ¾ C fresh (not hard) raisins

Step by Step

  1. Rough chop dates
  2. Put into sauce pan with orange juice
  3. Bring up to a simmer
  4. Turn off heat and let rest 30 minutes
  5. Meanwhile, mix next six dry ingredients
  6. Toss raisins in with the dry ingredients
  7. Mix eggs in with the cooled mixture
  8. Fold cooled mixture in with the dry ingredients
    DO NOT OVER-MIX
  9. Pour into lightly greased baking dishes
  10. Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
  11. Cool before turning out

Pretzel Bread

“Like a pretzel, this bread has a salty brown crust and a tender texture–perfect for sandwiches.”

Ingredients

  • Dough:
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 envelope Fleischmann’s(R) RapidRise Yeast
  • 2 teaspoons salt
  • 3 cups all-purpose flour, or more as needed

Boiling Solution:

  • 3 quarts water
  • 3/4 cup baking soda
  • Egg Wash:
  • 1 egg
  • 1 teaspoon water

Directions

  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
  2. Combine with undissolved yeast and brown sugar in a large mixer bowl.
  3. Stir in salt and 2 cups flour, beat for 3 minutes.
  4. Gradually add enough remaining flour to make a soft dough.
  5. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
  6. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  7. Preheat oven to 400 degrees F.
  8. Combine boiling solution and bring to a boil.
  9. Punch dough down and divide into 2 equal pieces.
  10. Form each piece into a tight, smooth ball.
  11. Boil each loaf in the solution for 2 minutes, turning after 1 minute.
  12. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  13. Brush with egg wash and cut a cross in the top.
  14. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned.
  15. Remove from pan and cool on a wire rack.

Grandpa’s Sandwich Bread

INGREDIENTS

  • 1  C lukewarm water
  • 2 pkg or 4 tsp yeast
  • 1 TBL sugar
    AFTER PROOF
  • 1 C lukewarm water
  • 1/4 C sugar
  • 3 TBL canola oil
  • 2 tsp salt
  • 2 cup white flour
  • 1 C buckwheat flour or whole wheat flour
    – Add 1 C, then 1/2 C at a time
  • 2 TBL honey or agave syrup
  • 2 TBL molasses
  • 2 TBL xanthan gum
  • 1 egg

STEP BY STEP

  1. Add yeast, water and sugar and wait 5 minutes
  2. Sift together flours, salts and sugar
  3. Add 1 C flour, xanthan gum, canola and the sugar
  4. Add egg, molasses and honey
  5. Add 1/2 C flour at a time until absorbed
  6. Knead thoroughly until smooth, keeping dough as soft as possible.
  7. Place in greased bowl, oil top, cover and let rise 1 hour
  8. Divide in 2 or 3
  9. Shape into loaves, place in greased tin.
  10. Let rise until almost double (about 1 hour).
  11. Bake 375° for 10 min
  12. Lower to 325° for 25-30 min.

Cinnamon Spiral Bread

Title of Recipe: Cinnamon Spiral Bread

Ingredients:
½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Instructions:
Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Brown Bread

Ingredients:

  • 1 TBL brown sugar
  • 2 tsp Rapid Rise Yeast or proofed Dry Active Yeast
  • 1/4 C warm water
    PROOF THE ABOVE IF NECESSARY
  • 2 C sour dough starter
  • 1 C bread flour
  • 1 1/2 C whole wheat flour
  • ½ cu honey
  • ½ cu molasses
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 TBL instant coffee
  • 1 TBL cocoa powder
  • 2 TBL butter – softened
  • 1 C whole milk
  • 1 C dry milk
  • 1 C raisins – OPTIONAL

Step by Step:

  1. Mix till combined – add splashes of water in necessary to bring together
  2. Then mix 6 more minutes
  3. Let rest 20 mintues
  4. Mix 4 more minutes
  5. Cover and rise 1 hour
  6. Fold in thirds four times – beating flat in between folds
  7. Finally, form into 2 balls and put on a baking sheet
  8. Drizzle with EVOO
  9. Cover loosely with plastic wrap
  10. Let rise another hour
  11. Slash an X in the top, then bake 325º for 60 minutes
  12. Let cool

 

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT:  1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3.  If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

  1. Add milk to biscuit mix. Stir with a spoon to combine.
  2. Turn out on a floured surface.
  3. Turn over onto itself 8 times to create layers
  4. Roll or pat to ½ inch thickness.
  5. Cut into 2 or 3 inch rounds.
    • Push down, THEN turn.  Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
  6. Place on a greased baking sheet with sides just barely touching
    • Otherwise they will spread, not rise
    • Don’t use a teflon baking sheet
    • Put a small dent in the center to help create flat tops
  7. Brush the tops lightly with melted butter
  8. Bake at 450° for about 10 minutes.
  9. Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

 

 

 

 

 

Pasta Brief

Durum Wheat Pasta

  • Southern Italian
  • South Dakota – So close you can’t tell
    • Florence Gormet, Inc

CLICK HERE FOR ANOTHER TAKE ON
COOKING PASTA FROM SCRATCH

Tips

  • Keep pasta from air, light, and weevils.  Store in a plastic airtight container.
  • Cook small pastas in a stock pot covering with 1 inch of water
  • Cook long pasta in a 12 inch skillet
  • Reserve liquid for soup thickeners or Cacio e Pepe
    • Mix 2 TBL black pepper
    • 3.5 oz (100 gm) Pecorina Romano grated cheese
    • 50 gm grated Parmesan cheese
    • 1/3 C EVOO
      • Stir with a wooden spoon to create a paste
    • Add 2 oz starchy water and mix to combine (about 3/4 C total)
      • Whisk slowly to combine
    • Add spaghetti pasta and stir for 2 full minutes
    • Finish with 2 TBL Pecorino Romano
    • Add 1/2  more black pepper

Making your Own Pasta

Semolina flour, salt, eggs – and then EVOO – not too much

  • Approx 100 gm 00 semolina flour per egg
  • Approx 2 C flour for 3 eggs
  • Add 2 TBL EVOO (mostly on hands)
  1. Make nest of flour and salt mixture
  2. Oil your hands
  3. Add eggs into the well
  4. Mix with hands to combine
  5. Bench knife until it starts to come together
  6. Keep hands oiled
  7. Add another egg yolk if necessary
  8. Drizzle water if necessary, but it will probably be OK
  9. If too sticky, add a bit more flour
  10. Knead on floured surface with oiled hands until it becomes springy
  11. Roll into a thick rope, and wrap in plastic for 30 minutes – This is a must
  12. Cut into equal sized pieces, depending on how you will use the pasta
    • Golf ball sized pieces is a good size if you are going to cut strips manually,
    • Tennis ball sized if you will put them through a roller
  13. Roll, fold, repeat about 8 times
  14. Cut and flour
  15. Let dry for about an hour
  16. Cook in large pot of boiling water
  17. Only needs to cook 3-5 minutes

Types of Pasta

  • Lasagna Noodles About 2 inches wide
  • Pappardelle About 1 inch wide
  • Tagliatelli ½ inch wide
  • Fettuccini ¼ inch wide
  • Linguini 1/8 inch wide
  • Spaghetti 1/16 inch wide
  • Angel Hair 1/32 inch wide

Pasta will last a long time, but keep it in a dark airtight container

Five Shapes

  • Strings
    • Vermicelli
    • Spaghetti
    • Capellini
    • Fedelini
  • Ribbons
    • Linguini
    • Fettucini
    • Tagliatelle
    • Bavetti
  • Tubes
    • Penne Rigata
    • Tubetti
    • Zitti
    • Rigatoni
    • Tortiglioni
    • Mostaccioli
  • Shapes
    • Dischetti
    • Fusili
    • Farfalle
    • Orchiette
    • Radiatore
  • Micro Pasta
    • Orzo
    • Pastina

Preparing Pasta

  • Dry pasta – is essentially already cooked
    1. Put into a pan or skillet.
    2. Cover with a asmall amount of cold water- just to cover by an inch
    3. Add 1 TBL salt Bring to a boil
    4. Remove the lid, give it a quick stir, and simmer only 8-10 minutes
    5. Pull out pasta with a strainer or tongs
    6. KEEP pasta water, thicken or finish sauces with pasta water
  • For Spaghetti, use a 12 inch sautee pan, lay noodles flat , barely cover, bring to a boil, add salt

Serving Suggestion

  • Serve hot pasta on top of EVOO and minced garlic
  • Top with grated cheese, sundried tomatoes, black pepper

 

 

Grandpa’s Banana Ginger Bread

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 1/4 CU softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 eggs
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

  • 1/2 CU white flour
  • 1/2 CU wheat flour
  • 1/4 CU spelt (optional)
  • or 1/4 CU more white flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 TBL granulated ginger – chopped
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 350º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together and add ginger
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with wax paper)
8. Lay a sheet of foil loosely over the top, and bake 60 minutes.
9. Remove foil after baking 60 minutes, and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C raw oatmeal to ours, and cut back on the wheat flour a bit

Brioche

A Brioche Bun

Brioche is more of a recipe than an end product.  It can be a bun, a loaf, a tart and much more.  Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together.  If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

•  Start between 12:00 and 3:00 pm
•  If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

    1. Dough starter (Sponge):
      • 1/4 C warm low-fat milk – approx 100º
      • 1 TBL sugar
      • 2 tsp instant yeast
      • 3/4 C unbleached high-quality AP flour
      • 1 large egg (or two small)
        MIX WELL – DOUGH WILL BE EXTREMELY WET
    2. Flour cover mixture:
      • 3/4 C unbleached high-quality AP flour
      • 1 tsp instant yeast
        COVER WET SPONGE WITH DRY MIXTURE
        LET PROOF 60 MINUTES
        DRY COVER WILL DEVELOP CRACKS
      • After 60 minutes, place in refrigerator overnight

Day Two

    1. Final flour addition:
      • 1/4 C sugar
      • 1/2 tsp salt
      • 3 whole COLD eggs
      • 1 C flour
        MIX A FULL 15 MINUTES
        ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
    2. Butter addition:
      • 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
      • or freeze for 1 hour and grate into dough
        MIX FOR ANOTHER 5 MINUTES – just to blend
    3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
    4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
      HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
      IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

    1. Pull the dough out and shape into desired shape
    2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
      OTHERWISE
      Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
      ALTERNATELY
      Roll quickly into a rope, then tie a knot:  (1)  Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.  (3) Lay flat on your tray.
    3. Put onto a silicon baking sheet and let rise uncovered  for an hour in the refrigerator
    4. Remove from fridge and allow to rise for another 30-60 minutes
    5. Preheat oven to 425º 1 hour before baking.  You want the temperature to be stabilized.  Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
    6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk.  Allow glaze to dry for 5 minutes, then brush a second time.  For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
    7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Wholly Crepes

A shout out to Rick from Hallifax – Chef at Wholly Crepes.  To find him near the cruise terminal, just go to the Farmers Market and he will usually be there.  Photo to the right.

Rick was very hospitable.  He allowed me to photograph his menu board (photo left – click for an enlargement) and even shared his recipes with me.  CLICK HERE FOR RECIPES, or go to the bottom of this page for some recipes from other sources.  The batter is pretty basic, but it does take a bit of finesse to make the crepes just right.

Basic Crepe Batter

  • Flour, salt, eggs, whole milk, melted butter, sugar
  • Optional additions: cinnamon, nutmeg, vanilla, mustard
  • Crepe batter needs to rest at least 30 minutes so that the glutens can relax

Here is a link if you want to buy your own Crepe Maker.  This is one of the models that Rick uses.

Here is Rick making crepes for two young visitors, whose photo has been posted by permission of their mom.  Use the link below to see Rick’s crepe spreading process.

Video of pouring and spreading a crepe.

Another Video

Buckwheat Crepe Recipe from Bobby Flay

  • First caramelize your onion – cut into strips, and add 1 TBL butter and 1 TBL EVOO and a pinch of sugar.  Season with a bit of salt and pepper.  Sautee for about 25 minutes.
  • BATTER
    • 3 eggs
    • 3/4 C warm water
    • 1 C milk
    • 1/2 C AP flour
    • 1/2 C Buckwheat flour
    • Black pepper and salt
    • 2 TBL Canola oil or melted butter
      • Put into blender and mix
  • Let batter rest for 30 minutes
  • Splash of red vinegar and thyme to the onions, then set aside
  • Coat flat pan with tiny bit of butter
  • Pour in 1/2 C batter and tip to spread
  • Cook crepe about 60-90 seconds, flip and cook other side
  • Put crepe back on the skillet and add grated Gruyere cheese, sliced Black Forest Ham, and onions
  • Fold over into quarter and serve

 

Filling:   Heat in a skillet:   Papaya and Mango, sugar, vanilla, sugar

Butternut Squash Gnocci

Step by Step

  1. Bake 1/2 of a butternut squash at 375º for 30 minutes
  2. Scrape out the meat
  3. Chop and squeeze the liquid out of it
  4. Push through a ricer or food mill
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill
  6. Mix with 1 egg and salt and pepper to taste
  7. Mix with 1/4 C Parmesan cheese
  8. Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
  9. Mix by hand only until combined
  10. Roll out ropes of dough and cut equal pieces
    (about the size of a tootsie roll segment
  11. Roll on a fork (or similar) to push groves into the gnocci
  12. Refrigerate 1 hour – or freeze
  13. Do not defrost
  14. Shake off excess flour
  15. Put into heavily salted water and boil 60-120 minutes
    … or until they start to rise
  16. Bake an additional 60 minutes for small gnocci

For sauce

  • Add 2 TBL butter and several leaves of sage
  • Add 1/3 C of potato water
  • Pour this over the cooked gnocci

 

Raviolo (Large Raviolis)

You will need two large sheets of pasta

  • 1/2 pound 00 flour (about 2 C)
  • 2 whole eggs, plus 2 egg yolks
  • 1 TBL water or more if needed
  • 1 tsp EVOO
  • Kosher salt

Alternately, use won ton wrappers

Ingredients for Filling

  • 1/2 cup fresh ricotta cheese
  • 1/4 cup freshly grated Parmigiano, plus more for garnish
  • 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
  • 2 tablespoons unsalted butter, divided
  • 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
  • Pinch of freshly grated nutmeg
  • Coarse salt and freshly ground white pepper
  • 1 large egg yolks plus 1 egg yolks
  • 1 slices bacon
  • 2 TBL chopped fresh Italian parsley
  • All-purpose flour, as needed

Step by Step

  1. Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
    Cheese options:  Ricotta, robiola, brie, piedmont, cream cheese
  2. Season with nutmeg, salt, and white pepper
  3. Saute bacon and render until crisp – Drain on paper towel, then break into pieces
  4. Stir all of the above to combine
  5. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
  6. Bring a large pot of water to a boil
    Making the Pasta Sheets – INSTRUCTIONS HERE
    Assembling the Raviolo
  7. Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
  8. Place 1 egg yolk in the center of each circle; season with salt and white pepper
  9. Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
  10. Gently press edges together to seal, eliminating as much air as possible.  DO NOT press down on the yolk.
  11. Use an upside down cutter to budge the tire into a perfectly round little pillow
  12. Center a 4-inch fluted round cutter around filling and cut each raviolo
    Cooking the Raviolo
  13. Add salt to boiling water and return to boil
  14. Gently transfer ravioli to boiling water and cook for 4 minutes
  15. Meanwhile, place remaining butter in a small saucepan over medium-high heat
  16. Cook until melted and lightly browned
  17. Drain ravioli and divide among 4 serving plates
  18. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.  Serve with seared asparagus.

 

Ice Cream French Toast

INGREDIENTS

  • 6 egg yolks
  • 1/2 C sugar
  • 1 tsp Grandpa’s CinnaSugar
  • 1/2 tsp vanilla extract
  • scant salt
  • 1 C whole milk
  • 1 C heavy whipping cream
  • Soft bread (brioche, banana bread, croissant, Hawaiian rolls, etc)
  • 4 TBL clarified butter (for the fry pan)

STEP BY STEP

  1. Cream together yolks and sugar
  2. Mix in cinnamon, vanilla and salt
  3. Mix in milk and cream
  4. Soak thick slices of the bread for 1/2 hour – 2 hours
    Thicker breads need to soak longer
  5. Heat clarified butter in a non-stick skillet
  6. Cook the bread 6 minutes per side, then 3 minutes per side  ( 6 flip 6 flip 3 flip 3 serve )
  7. Serve with real maple syrup or macerated fruit

You can also break bread apart and put into a greased baking dish, and skip steps 5 and 6 above.  Just bake at 350º for 20 minutes and serve with berries on top.

 

GOING THE EXTRA MILE

  1. Macerate fruit:  Toss 1/2 C strawberries, 2 TBL lemon juice, 1/2 blueberries and 1/2 C sugar, and a splash of Balsamic vinegar.
  2. Let rest for about 30 minutes.

OPTIONAL CRUNCH TOPPING

  • 1/2 C Brown Sugar
  • 1/2 C Flour
  • 3 TBL melted butter
  • 3 TBL maple syrup
  • 2 TBL raw oatmeal
  • Optional 1/4 C chopped pecans

Mix together and put on top of soaked bread

SIMPLIFIED

You can use the above ingredients, or you can buy 1 pint of vanilla ice cream, then skip right to step 4 above.

 

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Mac and Cheese – COLLECTION

2016-03-02 18.07.26Before we begin…

  • Many of the professional recipes have you starting out with a roux. This is one of the recipes that Grandma contributed to the website. See optional roux note if you want to experiment.

Mother Sauces

  • BECHEMEL
    Take ¼ C each flour and butter, and heat until it starts to brown
    Whisk in 2 C of whole (hot) milk gradually – ¼ C at a time
    Stir to completely incorporate before adding more milk
  • MOURNAISE
    Add shredded cheese to your Bechemel
    ½ C cheddar and ½ C Gruyere

For basic Mac and Cheese mix cooked pasta in with your Mournaise

When ready to serve, top with Panko and bake at 350º for about 20 minutes

 

Grandma’s Mac and Cheese

This is on a separate page. Use the above link (or click here) to view the recipe.

Grandpa’s Mac and Cheese

{CAPTION}Ingredients

  • 4 C dried macaroni pasta (large)
  • 2 eggs
  • 1/2 stick butter (4 TBL)
  • 1/4 C AP flour
  • 2 C whole milk
  • 1/4 C Dijon mustard
  • 1 LB fresh sharp cheddar
  • 1/2 tsp salt – 1/2 tsp pepper
  • 1/4 C black olives (rough chop)
  • 1/2 onion (diced)

Step by Step

  1. Preheat oven to 350º
  2. Cook the macaroni most of the way (al dente)
  3. Drain and set aside
  4. In a small bowl, beat the eggs and set aside
  5. Rough chop the olives and put into large mixing bowl
  6. Grate cheese and add to the olives
  7. Add salt and pepper into the mixing bowl
  8. Measure milk, mustard and onion and set aside
  9. Put butter and flour into the bottom of a heavy stock pot
  10. Cook over medium-low heat until flour barely starts to brown
  11. Add the onion into the stock pot
  12. Mix in the milk and the mustard
  13. Cook until it starts to thicken (5-7 minutes)
  14. Reduce heat to low
  15. Temper the hot sauce into the egg mixture – slowly – whisking constantly
  16. After 1/4 has been added to the eggs, whisk it back into the stock pot
  17. Add in the cheese and olives and stir until mixed
  18. Add the drained macaroni and mix well
  19. Serve immediately

Mushroom Mac and Cheese

INGREDIENTS

  • 1 can Cream of Mushroom soup
  • 1 tsp cumin
  • 1 C Shredded SHARP cheddar
  • 1 C Shredded Swiss cheese
  • 1/2 stalk de veined and chopped celery
  • 1/2 tsp allspice
  • Elbow macaroni
  • Sprinkle with fried onions and bake 375° about 30 minutes

STEP BY STEP

  1. Cook macaroni

Basic Mac and Cheese

macINGREDIENTS

  • 4 C uncooked large elbow macaroni
  • Optional: 1 C uncooked cauliflower pieces
  • 2 C Panko bread crumbs
  • 8 TBL butter
  • 6 TBL All-Purpose Flour
  • 2 tsp Dried Mustard
  • 2 tsp Spicy Paprika
  • 1 tsp salt
  • 1 or 2 dashes Tabasco
  • 5 CU 1/2 and 1/2 (or whole milk)
  • 1 C Philly Cream Cheese
  • 2 C Colby Cheese (grated)
  • 2 C Monterey Jack Cheese (grated)

STEP BY STEP

  1. Cook pasta al-dente (about 8 minutes for thin pasta, longer for thicker pasta)
    Put cauliflower in half way through – about 4 minutes
  2. Toss 2 TBL melted butter with bread crumbs. Mix well. Set aside
  3. Drain pasta and melt 5 TBL butter in emptied pot. Melt till foam subsides.
  4. Whisk in all-Purpose flour. Cook till a tawny color.
  5. Add Worcestershire, Paprika, dried mustard, salt and Tabasco
  6. Add milk and bring slowly to a boil stirring constantly.
  7. Add cream cheese
  8. Reduce heat and cook 3-5 minutes or until thickened.
  9. Stir 3/4 of the cheese into the pasta
  10. Mix with cream cheese mixture
  11. Transfer to baking dish and top with bread crumbs mixed with the remaining cheese.
  12. Bake for 15-20 minutes @ 350 degrees
  13. Broil 2 more minutes while still on the middle rack.
  14. Let set 5 minutes before cutting / serving

VARIATIONS

  • Ten Cheese Mac and Cheese
    • 2 C Italian Blend Shredded Cheese: Provalone, Mozzarella, Parmesan, Romano, Assayago
    • 2 C Mexican Blend Shredded Cheese: Colby, Monterey Jack, Chedder, Manchego
    • 1C Whipped Cream Cheese (used later)
  • Create roux with butter, flour, onion, Worcestershire, paprika
  • Put chopped scallions in the mix
  • Add 4 C Half and half
  • Cook pasta, toss with 3/4 of the shredded cheese
  • Put mixed pasta, scallions and cheese into baking dish
  • Pour cream cheese over top
  • Topping 2 C cheese blends, french fried onions
  • 25 minutes @ 350º

Macaroni and Cheese by Lydia’s Italy

Mix together one cup each grated cheddar cheese and grated fontina cheese
Pour enough milk in to see the visible milk line through the cheese . Kind of like you would do if you were making a quiche
And several leaves of sage and one Bay leaf
Set aside for one hour
Put in stove-top / oven-safe casserole dish at low heat
start cooking in salted water big elbow macaroni or rigatoni noodles . Cook only al dentė

Topping
Coarsely great part of a French loaf
Melt butter in the pan
And bread crumbs to toast
Set aside to cool

Using slotted spoon or spider strainer to bring pasta into cheese mixture. Don’t worry about completely straining because you want some of the pasta water mixed in.
Cook together for a few moments stirring occasionally

Toss grated Parmesan in with the breadcrumbs

In greased baking dish, sprinkle some breadcrumb mixture in the bottom.
Spoon noodle mixture onto breadcrumbs as the next layer removing leaves
Top pasta with more breadcrumbs
Bake at 425° uncovered about 25 minutes

Stovetop Mac and Cheese – ATK

  • 1.5 C water
  • 1 C milk
  • Bring water and milk to a low boil, then reduce heat
  • Add 8 oz (weighed) elbow macaroni
  • Simmer 6-8 minutes
  • Add 1 C Deluxe American Cheese – bulk grated, not prewrapped
  • Take off heat
  • Stir in 1 C shredded Extra Sharp Cheddar
  • Add 1/2 tsp Dijon mustard and cayenne pepper to taste
  • Cover and let meld – serve hot

Mac and Cheese – ATK

  • 1 lb pasta
  • 3 tbl butter
  • stale bread
  • 1/2 tbl dried mustard
  • 1 tsp salt
  • ¼ tsp cayenne
  • 5 cu milk
  • ½ lb sharp chedder
  • ½ lb Monterey Jack
  1. Cook pasta in plenty of water to al dente. Make bread crumbs with stale bread strips, put in blender w/3 tbl butter, pulse to 1/8” pieces (set aside). Drain pasta. In pot add 5 tbl butter and melt till foam subsides, whisk in 6 tbl flour, cook until tawny color, add ½ tbl dried mustard, 1 tsp salt, ¼ tsp cayenne and 5 cu milk. Bring to boil, reduce heat and cook 3-5 min till thickened. Stir into sauce, ½ lb sharp chedder, ½ lb Monterey jack, toss in pasta and cook for 6 min. Transfer to baking dish, top w/bread crumbs. Broil 2 minutes on middle rack.
  2. Let set 5 min, then serve.

Mac and Cheese – Composite

1 CU uncooked pasta (or 2 CU cooked)
1 CU Milk
1 CU diced French bread
Onion (diced)
¼ tsp cayenne
1/2 tsp Mustard
1 TBL SALTED Butter
2 TBL flour
Bread crumbs
1/4 CU each Cheeses (Sharp Cheddar, Mozzerella or Monterey Jack, Parmesean)

Instructions

1. Cook pasta in plenty of water to al dente.
2. Make bread crumbs with French bread,
put in blender w/ 3 tbl butter, pulse to 1/8” pieces (set aside).
3. Drain pasta. In pot add 2 TBL butter and melt till foam subsides,
add grated onion and cook until it starts to turn translucent
whisk in 2TBL flour, cook until tawny color, add ½ tsp dried mustard, scant salt, ¼ tsp cayenne and 1 cu milk.
4. Bring to boil, reduce heat and cook 3-5 min till thickened.
5. Stir into sauce – grated cheeses,
toss in pasta and cook for 6 min.
6. Transfer to baking dish, top w/ bread crumbs.
7. Bake 10 minutes at 425 degrees or until the cheese/bread starts to brown

Let set 5 min, then serve.

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