Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Dairy Queen Ice Cream
2 envelopes Knox gelatine
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
Soak Knox gelatine in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6 quart ice cream freezer can. Process as
per manufacturer’s instructions.
Submitted by: Darlene
Cool Whip
1 tsp gelatin
2 tsp cold water
3 Tbsp boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 Tbsp sugar
3 Tbsp oil
Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water,
then add boiling water, stirring until gelatin is completely dissolved.
Cool until tepid. Place ice water and nonfat dry milk in the chilled
bowl. Beat at high speed until mixture forms stiff peaks. Add sugar,
still beating, then oil and gelatin. Place in freezer about 15 minutes
then transfer to refrigerator until ready for use. Stir before using
to retain creamy texture.
Makes 2 cups
Soda Crackers
Crackers and milk. Crackers and soup. Cheese and crackers. Crackers and peanut
butter. We may not give much thought to these crisp, bite-sized bits of baked
dough we eat in so many different guises, but they truly are a staple of every
nibbler’s pantry.
While it’s easy enough to go to the store and buy crackers, it’s really quite
simple, and an interesting process, to make your own. The basic dough can be
augmented with herbs or spices, sprinkled with seeds, or brushed with butter as
you make your own customized crackers.
This recipe is based on one from Bernard Clayton’s New Complete Book of Bread.
The dough gains flavor by resting overnight, so it’s a long process, but not
really very involved. This recipe makes lots of crackers — enough to fill two
half-sheet (13 x 18-inch) pans.
1 1/2 cups Unbleached All Purpose Flour
1 tablespoon active dry yeast
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2/3 cup hot water (120°F to 130°F)
1/2 teaspoon barley malt extract or 1 teaspoon sugar
2 tablespoons vegetable shortening
2 tablespoons butter, melted
In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream
of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well
to combine.
Add remaining 1/2 cup flour to form a workable dough. Transfer dough to lightly
floured work surface and knead till soft and elastic — about 5 minutes by hand,
3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a
food processor. Form dough into ball and place in a large, clean, well-greased
bowl, turning to coat all sides. Cover with plastic wrap and refrigerate
overnight or up to 18 hours (the longer the better).
Punch dough down and transfer to a lightly floured work surface. Using a rolling
pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too
elastic and fights being rolled thin, let it rest for 5 minutes, then start
again; it should be easier going after the gluten has relaxed.
Fold the dough in from the short ends to make three layers (like folding a
letter). Roll out again, no more than 1/16-inch thick. Make sure surface under
dough is well floured, as otherwise crackers will be hard to transfer to baking
sheet.
Prick the dough all over with a fork. Cut into squares, circles, or whatever
shape you’d like. A rolling pizza cutter and yardstick makes short work of this
part. Transfer the crackers to lightly greased or parchment -lined baking
sheets; don’t allow them to touch one another, but you don’t have to leave much
room between one cracker and the next, either. Sprinkle crackers lightly with
salt, and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly
into dough with your fingers.
Bake crackers in a preheated 425°F oven for 10 to 20 minutes, depending on the
thickness of the crackers. Crackers will be lightly browned. Remove crackers
from oven and brush with melted butter. Remove from baking sheet and allow to
cool completely on a wire rack. Store in an airtight container.
Graham Crackers
Graham crackers epitomize what has lately come to be known as “comfort food.”
Comfort food - crackers and milk, pudding, cinnamon toast, chicken noodle soup -
is that food dear to our hearts as children, and still retaining a certain charm
today.
These crackers aren’t as light as the ones you buy in the store. But they’re
crunchy and delicious, just the ticket for spreading with peanut butter and
enjoying with a cold glass of milk.
1 cup Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup Unbleached All-Purpose Flour
1/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 egg
1/4 cup vegetable oil
1/4 cup honey
2 to 3 Tbsp milk (approx.)
additional milk for glaze
cinnamon sugar (optional)
In a mixing bowl, combine whole wheat flour, all purpose flour, sugar, salt,
cinnamon and baking powder. In a separate bowl, beat egg till light, then add
oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a
fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed
paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
Turn the dough onto a floured surface and knead gently until it holds together.
Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is
well floured, or you’ll have trouble transferring crackers to baking sheet.
Preheat your oven to 375 degrees F.
Cut dough into 3 inch squares, prick each square several times with a fork, and
place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with
cinnamon sugar if you’re so inclined, and bake for 15 to 20 minutes, or until
crackers are lightly browned. Remove crackers from oven, transfer to a wire
cooling rack, and cool completely.
Makes about 2 dozen graham crackers
Chocolate Graham Crackers
If you like graham crackers, you’ll love homemade graham crackers; their taste
and texture goes a step beyond store-bought, from “Hmmm, good”, to “WOW!” Crisp
and light, these deep chocolate graham crackers are yummy spread with
Marshmallow Fluff(r) and peanut butter; they also make a wonderful crust for
chocolate cream pie.
1/2 cup (2 oz) Unbleached All Purpose Flour
3/4 cup (3 3/4 oz) whole wheat flour
1/2 cup (1 1/2 oz) Dutch process cocoa
1 1/4 cups (5 oz) confectioners’ sugar
1 tsp baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter
2 Tbsp (1 1/2 oz) honey
2 Tbsp (1 oz) cold milk
Preheat your oven to 325 degrees F. Cut out two sheets of parchment as large as
your cookie sheets.
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and
baking powder. With a pastry blender, two knives, or your fingertips, cut the
butter into the flour mixture until evenly crumbly. In a separate bowl, combine
the honey and milk, stirring until the honey dissolves. Add the liquid to the
dry ingredients and toss lightly with a fork until the dough comes together. Add
additional milk, if necessary.
Turn the dough out onto a well floured surface and fold it over gently 10 to 12
times, until smooth. Divide the dough in half. Work with half the dough at a
time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment. Roll it into a rectangle a
bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick. Trim
the edges and prick the dough evenly with a dough docker or fork. Repeat with
the remaining dough and parchment. Place the rolled-out dough pieces, on their
parchment, onto baking sheets.
Bake the crackers for 15 minutes, or until you begin to smell chocolate. Remove
them from the oven, and immediately cut them into rectangles with a pizza wheel
or knife. Transfer them to a rack to cool. Store the cooled crackers tightly
wrapped.
Yield: 32 - 3 1/2 x 2 1/2 inch crackers
Nutrition information per serving (1 cracker, 17g): 71 cal, 3g fat, 1g protein,
4g complex carbohydrates, 6g sugar, 1g dietary fiber, 8mg cholesterol, 17mg
sodium, 40mg potassium, 27RE vitamin A, 1mg vitamin C, 12mg calcium, 29mg
phosphorus, 3mg caffeine.
Chickpea Crackers
Put away those soda crackers! The next time you want to serve crackers with your
soup, reach for these instead. Light and crisp, with a hint of sweetness. If
you’ve ever made pie crust, you won’t have any trouble with these; even if
you’re not a pastry expert (or even novice), just remember to use a light hand
and they’ll turn out fine. A complementary addition to bean soups especially,
because of the chickpea flour they contain, crackers like these are also a
perfect base for your homemade hummus.
1 1/2 cups Unbleached All Purpose Flour
1/2 cup chickpea flour
1 Tbsp granulated sugar
1/2 tsp dried red pepper flakes
1/8 tsp cayenne pepper, or to taste
1 tsp garlic powder
1/4 tsp salt
1/3 cup vegetable shortening
6 to 7 Tbsp water
1 tsp salt, for topping
Preheat the oven to 325 degrees F. Combine the flours, sugar, spices and salt in
a food processor or medium mixing bowl. Cut in the shortening with a pastry
blender, two knives or the food processor until the mixture resembles coarse
crumbs.
Mix in the water gradually, until the dough holds together in a ball but isn’t
sticky. Divide the dough in half and roll each piece out separately on a lightly
floured surface to a 12 x 12 inch square, 1/8 inch thick. Yes, it is important
to roll the dough this thinly, so be gentle but firm when you do it. If the
dough seems unusually resistant, just cover it with a towel and give it a 15
minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch
squares, and transfer as many as you can at a time (a giant spatula works well
here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of
dough directly to the baking sheet with your spatula, rolling pin or hands, and
then cut it into squares, separating the squares.
Bake for 10 minutes. Remove the baking sheets from the oven, spray the tops of
the crackers lightly with nonstick cooking spray and sprinkle with salt (or some
dried granulated garlic, which is also good). Return the crackers to the oven
and bake for 5 to 10 minutes more, until nicely golden brown. Transfer to a
cooling rack.
Yield: approximately 120 small crackers.
Nutrition information per serving (10 crackers, 30g): 111 cal, 6g fat, 2g
protein, 12g complex carbohydrates, 1g sugar, 1g dietary fiber, 223g sodium,
35mg potassium, 4RE vitamin A, 1mg iron, 29mg calcium, 22mg phosphorus.
Homemade Herb Cheese
12 ounces cream cheese, room temperature
1/2 cup butter, room temperature
3 large garlic cloves, minced
1 tablespoon minced chives
1 1/2 teaspoons dried chervil
1 1/2 teaspoons dried tarragon
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground white pepper
Combine all ingredients in a medium bowl and mix until smooth. Spoon into crock.
Cover and chill.
Can be made ahead and chilled for up to 3 days. Serve at room temperature.
Homemade Caramel
For an easy caramel topping or dip, simply heat EAGLE BRAND
and serve it over ice cream or with assorted cookies or fruit (such
as bananas, apples and/or strawberries).
1 - 14 oz can Eagle brand sweetened condensed Milk
OVEN METHOD: Pour 1 can EAGLE BRAND into 9 inch pie plate.
Cover with aluminum foil; place in larger shallow pan. Fill larger pan
with hot water. Bake at 425 degrees F for 1 hour or until thick and
caramel colored. Beat until smooth.
STOVETOP METHOD: Pour 1 can EAGLE BRAND into top of double
boiler; place over boiling water. Over low heat, simmer 1 to 1/2 hours
or until thick and caramel colored, stirring occasionally. Beat until
smooth.
MICROWAVE METHOD: Pour 1 can EAGLE BRAND into 2 quart glass
measuring cup. Cook on MEDIUM (50% power) 4 minutes, stirring
briskly every 2 minutes until smooth. Cook on MEDIUM LOW (30%
power) 20 to 25 minutes or until very thick and caramel-colored, stirring
briskly every 4 minutes during the first 16 minutes and every 2 minutes
during the last 4 to 10 minutes.
Homemade Capers
2 c fresh green nasturtium seeds
1 c water
1/4 c salt
1 c sugar
1 c cider vinegar
Wash and drain seeds. Mix water and salt; pour over seeds in jar
or crock. Cover and let stand 2 days.
Drain seeds and pour into sterile glass jar. Heat sugar and vinegar
to boiling; pour over seeds. Seal and store in refrigerator.
Makes 1 pint
Coffee Syrup
Coffee syrup can be used to flavor drinks, cakes, or used as an ice cream topping.
1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee (1 1/2 cups ground
coffee to 16 oz cold water)
Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring
constantly to dissolve sugar.
Lower heat and simmer for three minutes, stirring often.
NOTE: Store coffee syrup tightly covered in refrigerator, up to one month.
Great for using to flavor milk drinks or over ice cream.
Yield: 1 cup syrup
Homemade Sour Cream
Try this healthier version of sour cream on beans, vegetables, fruit and tortillas.
2 tablespoons skim milk
1 tablespoon lemon juice
1 cup low fat cottage cheese
Place all ingredients in a blender and combine on medium-high speed until smooth
and creamy.
Yield: 8 servings Serving size: 2 1/2 tablespoons
Each serving provides: Cals: 27 Total fat: Less than 1g Sat fat: Less than 1g
Chol: 2mg Sod: 117mg Calcium: 24mg Iron: Less than 1mg
Homemade Ricotta Cheese
2 tablets (Junket) Rennet Tablets
One container of cream (Pint)
Milk
Put the 2 tablets into a couple of tablespoons of cream until dissolved.
Add the rest of the cream in a pan put some milk in to make it total to 4 cups of
liquid. Stir. Place over low heat. Do not let boil or bubble, (don’t stir) watch
until it gets thick on both sides.
Gently remove it with a large slotted spoon. Place onto cheesecloth and strainer
over a pan. Refrigerate.
You can drain the water out of bowl in a couple of hours.
Granny note:
When I made it, I used the whey that was left from the days making of regular cheese and added more milk and a dash of vinegar.
Sorry, do not recall the exact details.
How to make your own gourmet mustards at home:
This will teach you the basics of making your own delicious mustards right in
your own kitchen.
Mustard Making Equipment
Measuring spoons
Mixing spoons
Mixing bowl
Strainer or colander
Measuring cups 1/4 to 2 cup size
Spatula
Cheesecloth for straining
Blender of food processor
A coffee grinder/spice mill
Equipment for Storage:
Glass jars in 4, 6, or 8 ounce sizes
Lids for jars
Labels
The best mustards are made from the finest ingredients. There are a couple of
types of mustard seeds, black and white. The black is actually brown in color
and is smaller and more pungent than the white (which is actually yellow). White
mustard has virtually no volatile oil; therefore dry mustard is usually a
combination of both seeds.
The easiest place to find mustard seeds and powder is the grocery store.
Unfortunately it is also the most expensive. A 4 ounce tin of mustard powder
will run you around $4.00 or so. So where else can you get mustard? Try to find
a shop in your area that sells bulk herbs. There is a place near me that sells
whole mustard seeds for $5.00 a pound and powdered seeds $7.00 a pound.
Herbs, Spices, Vegetables, Fruits, Wine, and Beer
All ingredients should be of the highest quality. When using fresh herbs check
to make sure the leaves are nice and green without wilting and brown edges.
Fresh herbs should be washed and patted dry before chopping. Dried herbs should
not have colors that are faded. Herbs will loose their oils and flavor as they
age, especially when stored improperly.
When using spices, use the freshest possible. Spices also loose their flavor
with age. Something that has been sitting in your spice cabinet for a couple of
years will have little flavor left.
The same applies for the use of fruit and vegetables. The brightest, plumpest,
and juiciest should be chosen. Avoid fruit and vegetables with brown spots on
the skin.
When using wine or beer, be sure it is of good quality. Dry wines are better
than sweet ones.
Storage, Aging, and Shelf Life
When you crush the mustard seed you release its volatile oils. It is at this
point that it is the most pungent. If you don’t believe me chew on a mustard
seed or two. If you like your mustard this hot, refrigerate it after putting it
into a clean sterile jar. Refrigeration will slow the decrease in pungency. For
something more mild, allow it to age, unrefrigerated. Store in a cool, dark
place for 3 to 8 weeks depending on the degree of hotness you like. After the
desired heat level has been obtained, refrigerate.
Mustard has an indefinite shelf life. No matter how old it is it will not grow
mold, mildew, or harmful bacteria. It might dry out, turn dark colors, and loose
its flavor but it is still safe to eat. Oxidation will cause mustard to turn
dark colors. Refrigeration slows this down.
Note: When making mustards with eggs and vegetables refrigerate as soon as
prepared. The mustard might not spoil but other ingredients can.
Submitted by: Darlene
Basil Shallot Mustard
1/4 cup light brown mustard seeds
1/2 cup dry mustard
2/3 cup apple juice
2/3 cup red wine vinegar
1/3 cup water
2 Tbsp minced shallots
2 Tbsp packed light brown sugar
1 tsp salt
1/4 tsp allspice
3 Tbsp fresh basil, chopped
Combine the seeds, dry mustard, apple juice, vinegar and water in a
glass or ceramic bowl and stir, mixing well.
Let sit 4 to 6 hours, stirring occasionally. (Cover the bowl with
plastic wrap)
Process the mixture in a double boiler over simmering, water, adding the
shallots, sugar, salt, allspice and basil. Cook 20 to 25 minutes. The
mustard will thicken as it cools.
Pour into sterilized jars. Cap and seal.
Allow flavors to marry 2 to 3 days before using. Will keep in
refrigerator 2 to 3 months.
Habanera Mustard
1c Dijon-style mustard
1 habanera pepper, chopped
Mix mustard and pepper. Transfer to airtight jar and refrigerate.
Dijon Style Mustard
2 c dry white wine
1 large onion, chopped
3 cloves garlic, pressed
1 c dry mustard
3 Tbsp honey
1 Tbsp oil
2 tsp salt
Combine wine, onion, and garlic in a saucepan. Heat to boiling and
simmer 5 minutes. Cool and discard strained solids, add this liquid to
dry mustard, stirring constantly until smooth. Blend in a honey, oil,
and salt. Return to saucepan and heat slowly until thickened. Stirring
constantly. Cool, store in a jar with a tight fitting lid. Place in
refrigerator.
NOTE: This can be used for the base in the following mustards that ask
for it or you can use store bought Dijon.
Garlic Mustard
3 large cloves garlic, crushed
1 tsp oil
1 c Dijon-style mustard
Combine ingredients. Store in an airtight jar. Refrigerate.
Hot Cajun Mustard
1c Dijon-style mustard
1/4 c whole brown mustard seed
1/2 c vinegar (white or cider)
1/4 c dry mustard
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried basil
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp paprika
Soak mustard seeds in vinegar for 30 minutes. Mix all ingredients,
transfer to jar with a tight fitting lid. Age in a cool dark place for 2
weeks. Store in refrigerator.
Fly repellent recipes
2 cups white vinegar
1 cup Avon Skin-so-Soft
1 cup water
1 T eucalyptus oil (available at drugstore)
20 oz spray bottle
Forest Service trail crews originally used this, and it was adapted for milking
goats as well.
This next concoction is horse repellant.
1 oz citronella oil
2 oz Skin-so-Soft or Coat-so-Soft
1 cup cider vinegar
1 cup water
20 oz spray bottle
You can also add a couple of tablespoons of garlic powder (NOT garlic salt) to
their feed a month before fly season, or 1/4 to 1/2 cup apple cider vinegar
(depending on size) to feed. The vinegar has been reported to help prevent
entroliths in places where horses are prone to them (mostly in the west).
Antiseptic Spray
4 oz Witch Hazel
2 tsp 190 proof Ethyl Alcohol (if available)
60 drops Tea Tree Oil
Dissolve the Tea Tree Oil in the ethyl alcohol and then stir into the witch hazel. Pour into a spray bottle. Shake well before using. Spray on minor cuts and scratches. Tip: You can skip using the ethyl alcohol - its main purpose is to help the Tea tree oil dissolve and mix better into the solution. If you do not want to use the ethyl alcohol shaking very well before each use will be necessary.
Liquid Underarm Deodorant
1 teaspoon powdered alum
few drops favorite perfume
2 cups water
Put ingredients into a spray bottle.
Relaxing Massage
4 tablespoons of carrier oil of choice
10 drops of lavender essential oil
10 drops of rosemary essential oil
10 drops of begamont essential oil
Restore the Beauty
This massage oil is to help keep mature skin supple and smooth
2tablespoons of other carrier oil
2tablespoons of rosehip seed oil
10 drops of palm rosa essential oil
10 drops of lavender essential oil
10 drops of patchouli essential oil
For my Poor Feet
4 tablespoons of carrier oil
10 drops of spearmint essential oil
5 drops of wintergreen essential oil
5 drops of rosemary essential oil
Baby Massage
2 tablespoons of oil
5 drops of lavender essential oil
For Couples Only!
2 tablespoons of carrier oil
2 tablespoon of rosehip seed oil
10 drops of Patchouli essential oil
10 drops lemongrass essential oil
10 drops vanilla fragrance oil
Homemade Febreeze
2 cups fabric softener (such as downy or snuggle)
2 cups baking soda
4 cups warm water
mix and place in an empty spray bottle. Use just like you
would the expensive febreeze from the store!
Ant Killer
1 cup molasses
2 packages dry yeast
1/2 cup sugar
Mix into a paste. Coat one side of small squares of cardboard and put them where
ants are. When the paste gets dry, replace it with fresh paste.
Continue until the ants are gone.
Laundry Pre Treating Spray
1/2 cup ammonia
1/2 cup white vinegar
1/4 cup baking soda
2 TBS. liquid soap
2 qts. water
Mix ingredients and shake well. Pour a portion into
a pump-style spray container and store the rest in
a clean jug. Label and keep our of the reach of children.
Citrus Floor Cleaner
1 gallon hot water
2 tablespoons liquid soap
15 drops orange essential oil
8 drops lemon essential oil or 1/4 cup lemon juice
Mix together and wash floors.
Basic Eggless Pasta
2 cups Semolina flour
2 cups All-purpose flour
1 cup Tepid water, to 1 1/4 cups
Place both types of flour in a large mixing bowl and stir to mix well. Make a
well in the center of the flour mixture and add water a little at a time, stirring
with your hands until a dough is formed. You may need more or less water,
depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10
minutes until smooth and elastic. Cover and let stand for 10 minutes at room
temperature before using.
Submitted by: Darlene
Bigoli - Basic Recipe
4 cups whole wheat flour and bench flour
4 eggs
1/2 cup warm milk, with 2 Tbsp butter, melted into it
To make pasta: Make a mound of the flour in the center of a large
wooden cutting board. Make a well in the middle of the flour and add
the eggs and milk mixture. Using a fork, beat together the eggs and
milk mixture and begin to incorporate the flour starting with the inner
rim of the well.
As you expand the well, keep pushing the flour up to retain the well
shape. Do not worry that this initial phase looks messy. The dough
will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up any leftover crusty bits. Discard these bits.
Lightly flour the board and continue kneading for 3 more minutes. The
dough should be elastic and a little sticky. Continue to knead for
another 3 minutes, remembering to dust your board when necessary.
Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. Do not skip the kneading or resting portion of this
recipe. They are essential for a light pasta.
To make bigoli: Knead dough until smooth and tight and let rest 20
minutes. Cut dough into 6 and run through a meat grinder set to
smallest extrusion size. As pasta exits, cut it into 12-inch pieces and
immediately dust with flour. Lay out on a cookie sheet dusted with
cornmeal, being careful to keep the strands separate. Finish all 6
pieces the same way.
Submitted by: Darlene
Roasted Beet Pasta
1 cup roasted beets (see recipe below)
4 cups all purpose unbleached flour
3 jumbo eggs
Pulse the Roasted Beets cubes in a food processor until smooth.
Make a mound of the flour in the center of a large wooden cutting board. Make a
well in the middle of the flour and add the eggs, beet puree and any other
flavoring you choose.
Using a fork, beat together the eggs, puree and flavorings and begin to
incorporate the flour starting with the inner rim of the well. As you expand
the well, keep pushing the flour up to retain the well shape. Do not worry that
this initial phase looks messy. The dough will come together when 1/2 of the
flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board and
scrape up any left-over crusty bits.
Lightly flour the board and continue kneading for 3 more minutes. The dough
should be elastic and a little sticky. Continue to knead for another 3 minutes,
remembering to dust your board when necessary. Wrap the dough in plastic and
allow to rest for 30 minutes at room temperature.
Caution: Do not skip the kneading or resting portion of this recipe, they are
essential for a light pasta. Roll out to four 7 inch by 16 inch sheets.
This recipe yields 1 pound of pasta.
Roasted Beets
1 1/2 pounds beets - (2” to 2 1/2” around), washed and dried
1 Tbsp kosher salt
2 Tbsp pure olive oil
Preheat oven to 400 degrees.
In a large mixing bowl, toss beets with oil and salt to coat. Place on lined
baking sheet and place in 400 degree oven for 1 hour. Remove and allow to cool
(about 20 minutes).
Peel beets under running water and cut into 1/4 inch dice.
This recipe yields 2 to 2 1/2 cups of roasted beets.
Submitted by: Darlene
Spinach Basil Pasta
3 cups lightly packed spinach leaves
1 cup lightly packed basil leaves
2 cups onbleached all purpose flour (or 2 cups durum semolina flour)
2 large eggs
water, as needed
In a saucepan of lightly salted boiling water, blanch the spinach and
basil 5 seconds. Remove and immediately plunge into ice water to set
the color. Drain, pat dry, and then squeeze in a towel to remove any
excess liquid. Chop very fine and add as the eggs are incorporated into
the flour. Proceed as follows.
Food processor method: Place the flour in the bowl of the food
processor. With the motor running, add the eggs, one at a time.
Continue processing for 10 seconds after the last egg has been added.
Add drops of water if the dough seems too dry. Turn out onto a
lightly-floured work surface and knead for 6 to 8 minutes or until the
dough is smooth and satiny and springs back when pressed with a finger.
Hand mix method: place the flour in a mound on a clean work surface.
Form a well in the center and break the eggs into the well. Mix the
eggs with a fork. Pulling from the sides of the well, gradually
incorporate the flour into the eggs. Continue to mix until the dough
forms a ball, adding drops of water as necessary. Begin kneading the
dough, pushing the dough with the heel of your hand. Knead until soft
and satiny. Most important, the dough should spring back when poked
with your finger. This will take 10 to 15 minutes of continuous kneading.
Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate
for at least 45 minutes. The dough may also be frozen at this point,
thaw in the refrigerator before proceeding. Roll out by hand or with a
hand cranked pasta machine, according to the manufacturer’s directions.
This recipe yields approximately 1 pound of fresh pasta, serving 4.
Submitted by: Darlene
Spinach Pasta Dough
5 ounces fresh spinach, blanched, squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg
6 large egg yolks
1 tablespoon extra-virgin olive oil
In the bowl of a food processor, combine the flour, salt and blanched
spinach. Process to mix well. With the machine running, add the eggs,
egg yolks, and olive oil through the feed tube, and process until it
resembles wet cornmeal, about 2 minutes.
Take a handful of dough at a time and form into a firm ball. Repeat
with the remaining dough. Roll out each dough ball into desired shape
in a pasta machine according to the manufacturer’s instructions.
Bring a pot of salted water to the boil and cook the pasta until just al
dente, about 2 minutes. Drain in a colander and serve with desired sauce.
This recipe yields about 1 3/4 pounds fresh pasta.
Submitted by: Darlene
Low Carb Noodles
2 extra large eggs
1/2 cup soy flour
1/2 tsp salt
2 Tbsp additional soy flour
3 quarts water
1 1/2 tsp salt
Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt
and mix well. Place a large sheet of waxed paper on a flat surface, or
use a wooden board if you have one. Sift a tiny amount of the extra soy
flour all over the waxed paper or board.
Place the dough on the waxed paper, making sure that all surfaces, top
and bottom, get a light coating of the soy flour (you can use high
gluten wheat flour here as well for a few carbs extra). Roll out the
dough with a rolling pin until very thin. (The French rolling pins
without handles work best here.) Try to roll the dough into a
rectangular shape. Work fast!
Beginning with the narrow end, gently fold over about 2 inches of dough
and continue turning like a jelly roll until the roll is about 3 inches
thick. Dough should be dry enough so layers do not stick together, but
should not have a heavy coating of extra soy flour.
With a very sharp knife, cut rolled dough in even slices — 1/4-inch
wide for fettuccine and as desired for other pasta (wide noodles for
gravy mixtures should be cut about 1/2-inch wide). Unroll strips
carefully so as not to break them, and arrange on waxed paper, keeping
flat. The noodles may be left to dry for 1 to 2 hours, or cooked
immediately.
To cook, bring water to a rolling boil. Add salt and put in the pasta,
pushing it down gently until all is submerged in the water. (A little
oil added will keep the pasta from sticking.) Cook to the al dente
stage, testing frequently to make sure the pasta does not overcook. (Al
dente means tender but still firm to bite.) Drain pasta thoroughly in a
colander and use it with your favorite pasta recipe.
This recipe yields 4 servings; 6 carb grams per serving (if using high
glutten flour, 7.5 carbs).
Submitted by: Darlene
Lasagne Dough
3 1/2 cups all purpose flour - (to 4)
2 eggs, plus
5 egg yolks
1/2 teaspoon extra virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs and the
olive oil. Using a fork, beat together the eggs and oil and begin to
incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the
mound to retain the well shape. The dough will come together when half
of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up and discard any leftover bits. Lightly reflour the board
and continue kneading for 6 more minutes. The dough should be elastic
and a little sticky. Wrap the dough in plastic and allow to rest for 30
minutes at room temperature. Roll or shape as desired.
This recipe yields 6 servings.
Submitted by: Darlene
Japanese Udon
4 cups all-purpose flour, or whole wheat
1 teaspoon salt
1 egg yolk
1/2 cup cold water (1/2 - 2/3)
Sift flour and salt together into a large bowl. Add the egg yolk and
enough cold water to make a stiff dough. Knead thoroughly. Cover the
dough with a damp cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out the dough until it
is paper-thin. Fold the dough into a long, loose roll and cut it
crosswise into strips 1/10-inch wide. When unrolled, the dough strips
should be at least 12 inches long. (If you have a pasta rolling machine
use it instead.)
Cook for three or four minutes in boiling salted water.
Serves: 6
Submitted by: Darlene
Fresh Pasta
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring
cup mix the eggs, water and oil and salt. Pour the wet mixture slowly
into the flour and mix with your 2 fingers until all of the wet is
incorporated. Do not force the dough to take all of the flour. If you
are going to use a pasta machine to roll out the dough you may at this
point form the dough into a disk and cover with plastic wrap. Place in
the refrigerator for 1 hour to rest. If you going to roll this by hand
you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor: In the bowl of your food processor combine the flour
and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the
eggs, water and oil. While pulsing the machine pour this mixture in a
continuous stream and continue running the machine until the dough
begins to pull away from the sides of the bowl. Follow directions above
for hand rolling or machine.
This recipe yields 4 to 6 servings.
Submitted by: Darlene
Black Pepper Pasta
3 1/2 cups all purpose flour, plus
1/2 cup flour, for dusting
4 jumbo eggs
1 Tbspn virgin olive oil
2 tablespoons finely ground fresh black pepper - (grind in a coffee grinder)
Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, oil and
pepper. Using a fork, beat together the eggs, oil and pepper and begin
to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well
shape. Do not worry that this initial phase looks messy. The dough
will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up any leftover crusty bits. Discard these bits.
Lightly flour the board and continue kneading for 3 more minutes. The
dough should be elastic and a little sticky. Continue to knead for
another 3 minutes, remembering to dust your board when necessary. Wrap
the dough in plastic and allow to rest for 30 minutes at room temperature.
This recipe yields 1 pound.
NOTES: Do not skip the kneading or resting portion of this recipe.
They are essential for a light pasta.
Submitted by: Darlene
Black Pasta
3 1/2 cups unbleached all purpose flour, plus
1/2 cup unbleached all purpose flour, for dusting
4 extra large eggs
1/2 teaspoon olive oil
1 ounce squid ink - (available in speciality food shops)
Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, oil and
squid ink. Using a fork, beat together the eggs, oil and squid ink and
begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well
shape. Do not worry that this initial phase looks messy. The dough
will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the
board and scrap up any left over crusty bits.
Lightly flour the board and continue kneading for 3 more minutes, the
dough should be elastic and a little sticky. Continue to knead for
another 3 minutes, remembering to dust your board when necessary. Wrap
the dough in plastic and allow to rest for 30 minutes at room
temperature. Do not skip the kneading or resting portion of this
recipe, they are essential for a light pasta.
This recipe yields 1 pound of pasta.
Submitted by: Darlene
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