Cinnamon Rolls

Yield: 12

Ingredients

Dough

• 1 cup milk

• 1/2 cup butter

• 1/2 cup brown sugar

• 1 tablespoon vanilla

• 1 teaspoon salt

• 5 cups flour

• 1 package instant yeast

• 4 eggs

Filling

• 1/2 cup butter, room temperature

• 1 cup brown sugar

• 2 tablespoons cinnamon

Glaze

• 1 tablespoon vanilla

• 4 tablespoons cream

• 1 cup powdered sugar

------------------------

Directions

Dough

1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.

2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.

3. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.

4. Meanwhile preheat your oven to 350F. When the dough is ready, bake for 40 to 45 minutes.

5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!

----------------

Filling

1. Mix all ingredients together.

Glaze

1. Stir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled.

Cavatelli Pasta

 

Ingredients

• 2 cups (286 grams) finely ground semolina flour (see notes)
• ¾ cup warm water (more or less as needed)
• ½ teaspoon salt

Instructions

• Place the semolina flour on a work surface (or in a bowl), make a well in the middle, and sprinkle with salt.
• Add most of water into the well in the centre of the semolina flour.
• Start combining water with the semolina flour using your fingers or a fork, pulling in the flour and forming a dough. Add more water, if needed or more flour if the dough is too sticky. The dough should feel soft and supple, a bit like playdough.
• Knead well for 5-10 minutes until smooth and elastic then form into a ball. If you began the cavatelli dough in a bowl, scrape it out onto a work surface to knead.
• Wrap with plastic and set aside for 30 minutes to rest. This rest will make all the difference!
• After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
• Roll the cut off portion of dough into a sausage shape. You shouldn't need any extra semolina/flour but if you do, use it sparingly.
• Continue rolling until you have a long rope about ½ inch (or approximately 1cm) in diameter. Be sure to roll the rope as thin as this otherwise it will be too thick to cook properly. It may be easier to cut it in half and keep rolling to achieve this thickness.
• Cut the rope into ¾-1 inch (2-2.5cm) lengths.
• Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation. It's important to press firmly enough to thin the dough and create a curled pasta. This might take a little practice.
• Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina.
• Repeat with remaining dough.
• Bring a large pot of water to the boil. When boiling, add one heaped tablespoon of salt.
• Add the cavatelli to the salted, boiling water and cook for 8-10 minutes. This will depend on the size of the cavatelli. Taste after 5 minutes and cook longer if needed. Cooking may be even longer than 10 minutes if you have made larger cavatelli.
• Serve with your favorite sauce - try San Marzano tomato sauce, Basil Pesto, or Authentic Bolognese Ragu.

Pizza dough no knead

 I use the fast method using 1 teaspoon instant yeast and let it proof on the counter until double. Then I divide the dough and into individual portions…I think around 230-250 grams. One recipe makes 3 small pizzas. I place some flour in plastic container and the ball of dough on top. It can be placed in the fridge up to 5 days. I use it within 2-3  days

Ingredients

•  3 ¾ cup (~500 grams) bread flour or all-purpose flour, plus more for dusting
•  1 teaspoon instant dry yeast (see notes)
•  1 ½ teaspoons kosher salt
•  1 ¾ cup (400 grams) warm water (between 105ºF)

1. FAST METHOD: Combine the flour, 1 teaspoon of instant dry yeast, salt, and water with a dough spatula until mixed. Cover the bowl with plastic wrap or a damp tea towel and set aside in a warm spot (preferably 72-85ºF) for 1 ¼ - 1 ½ hours or until the dough visually doubles in size.

Cookie Dough Oats

 ✳️ Ingredients: 

40g Oats 

30g Vanilla  Protein Powder

1tspn of peanut butter

Baby Pinch of Sea Salt 

15g Mini Chocolate Chips

Directions: 

- Add all your ingredients except for your mini chocolate chips to a small blender and blend till smooth. 

- Add blended mixture back to a bowl and slowly add cold water and mix till you get a cookie dough like consistency. Maybe slightly more runny than a cookie dough just because it’ll set more overnight. 

-Add your mini chocolate chips and mix those in. Add to fridge overnight or for a quick set, add to freezer for an hour or so. 

Har Boiled Eggs (air fryer)

 

Preheat the air fryer to 250°F. But you can also skip this step and just tack on an extra couple minutes of cooking time. I always like to start by preheating though. 

Set the timer between 13 and 17 minutes, depending on your desired doneness; and that’s it!

Eggplant Parmesan

 INGREDIENTS

2 1/4 pounds (about 2 large) eggplants

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

1 clove minced garlic (about 1 teaspoon_

1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices

1/2 cup finely chopped fresh basil

Kosher salt

Freshly ground black pepper

1 1/2 cups breadcrumbs

1 1/4 cups shredded Parmesan cheese, divided

3/4 cup all-purpose flour

4 large eggs, beaten (more if needed)

1/4 cup extra virgin olive oil (plus more to oil the sheet pans)

1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

-------

METHOD

1 Prepare the eggplant: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).

Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.

Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Prepare a dredging station: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.

Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Preheat the oven to 425°F.

5 Dredge the eggplant rounds: Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels.

Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

6 Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

7 Assemble the casserole: Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

Tortillas

 Ingredients

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

Directions:

To make by hand:

Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined.

Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.

To make with a mixer:

Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

cook on dry frying pan

Pumpkin Cookies

1 cup pumpkin purée (make sure water in pumpkin is squeezed out)

1 cup white sugar

1/2 vegetable oil

1 egg

2 cups of flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 cup milk

1 tsp vanilla

2 cups of chocolate chips (optional)

 Bake for 10 min at 350F

Sour Bar Mix

Ingredients

• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 cup water
• 1 cup white sugar

Instructions

1. Combine the lemon and lime juice in a medium-sized container that will fit 2 - 2 1/2 cups of liquid inside.
2. In a small saucepan, combine the sugar and water. Stir to dissolve the sugar, and bring to a simmer for 4-5 minutes.
3. Carefully pour into the juice mixture, and chill.

Turkish flatbread

Ingredients

-500g flour
-2 tbsp yeast
-1 tsp salt
-150ml warm water
-150ml warm milk
-3 tbsp olive oil


Method

-mix all together-cover and let sit for one hour
-divide into 6 and cook in pan over medium high heat (7.5) for about 6 minutes

Pogos

Ingredients: 1 1/4 cups of all-purpose flour (155g) 1 tsp. of salt (5g) 3/4 cup of cornmeal (120g) 1/4 cup of white granulated sugar (50g) 1 tsp. baking powder (4g) 2 eggs 3/4 cup of milk (whole milk, 2%, 1%, etc.) (180mL, 96g) 8 hot dogs 8 wooden skewers oil (canola, vegetable, peanut) for frying

Method: mix everything and fry in 350F oil for about 5 minutes

Zucchini Fritters

Ingredients

• 2 lb zucchini (about 2 large or 5 medium)
• 1 tsp plus ½ tsp salt
• 2 large eggs, lightly beaten
• ½ cup chopped green onions
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp ground black pepper
• Olive oil for sautéing
• Sour Cream, to serve

Method

1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.
2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3½ to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
3. Add ½ cups chopped green onion and 2 lightly beaten eggs.
4. In a small bowl, stir together 1 cup flour with 1 tsp baking powder, ½ tsp salt and ½ tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
5. Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat*. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

Pressure Cooker Meatloaf

Ingredients:

• 2 lbs minced meat
• 1 1/2 cups of bread crumbs (any kind will do – I prefer the Panko)
• 1 cup Parmesan Cheese
• 4 large eggs
• 1 tablespoon minced garlic (fresh)
• 1 tsp of your favorite seasoning 
• salt and pepper to taste (I usually put a teaspoon of each)
• 1 cup beef broth (or water)  THIS DOES NOT GO IN THE MEATLOAF MIXTURE – it goes in the bottom of the pressure cooker to create the steam required for cooking
• option: spread ketchup/mustard or bbq sauce over top

Method:

-mix everything together

-wrap meatloaf in aluminium foil leaving top exposed

-use aluminium foil balls at bottom of pressure cooker to keep meat elevated or put some veggies at bottom

-pressure cook on high about 35 minutes until cooked

No Yeast Bread

Ingredients:

-3 cups whole wheat flour (preferably stone ground)
-4 teaspoons baking powder
-1 teaspoon salt
-1 1⁄2 cups rice milk (works with any liquid) or 1 1⁄2 cups water (works with any liquid)
-1⁄4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)

MEthod:

1. Mix dry ingredients.
2. Do not sift the flour!
3. Mix liquids and add to dry.
4. Stir until there is no more dry flour.
5. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
6. The dough should be moist but not sticky.
7. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
8. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
9. This is a country style bread that should be sliced thick.
10. It is important not to overwork the dough.
11. Shape into a ball or an oval, with oiled hands.
12. Place on clean baking sheet.
13. Bake for 40 minutes at 400°F.
14. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a focaccia flavor.

No egg pancakes

Ingredients:

1 Cup All Purpose Flour

1 TeaspoonSugar

1/4 TeaspoonGround Cinnamon

2 TeaspoonsBaking Powder

1 CupMilk (I Used 2%)

1 TablespoonVegetable Oil

1 TablespoonWater

1 TeaspoonVanilla Extract

2 TablespoonsButter

Tempura Batter

Ingredients:

3⁄4cup cornstarch

1⁄4cup flour

1tablespoon baking powder

1⁄2teaspoon salt

1⁄4teaspoon pepper

1⁄4cup water

1egg, slightly beaten

Method:

In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.

This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

Potato Gnocchi

Ingredients: 

-2 cups of cooked potatoes (smashed, but not mashed)
-2 cups flour
-1 large egg
-salt
-a bit of olive oil

Method:

-cook the potatoes, skin removed
-smash with fork or ricer
-add other ingredients
-roll into log and cut
-cook until floating and add to sauce

The Burger!

Ingredients

1 egg

1 teaspoon mustard (regular or Dijon)

1 teaspoon Worcestershire sauce

1 small onion, finely grated

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1 lb medium ground beef

a little bit of milk to help bind mixture

Method

Lightly oil grill& heat BBQ to medium.

Whisk egg in a bowl& add next 6 ingredients.

Add any of the “stir-ins” that appeal to you.

Crumble in beef& using your hands or a fork, gently mix together.

Handle the meat as little as possible – the more you work it, the tougher it gets.

Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.

Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.

Greek Rolls

1 package (250g) of garlic and herbs Philadelphia cream cheese

1 cup of Kraft feta cheese with oregano, sun dried tomatoes and black pepper

1 cup grated Mozzarella

1 package (300g) of thawed dried frozen spinach

3 shallots chopped finely

6 large tortillas

Mix all ingredients together except tortillas.  Spread mix onto tortillas before rolling them. Wrap them in saran wrap after rolled and refrigerate for 2 hours minimum (Max 24 hours). Preheat oven to 375°F. Unwrap the tortillas and slice each one into 10 diagonal pieces.  Place them on a baking sheet on top of parchment paper.  Bake for 10 minutes rotating after 5 minutes. Makes 30 portions. You can serve them with tzatziki as a dip.

Tamara's Chewy Cookies

Ingredients:

1- 3/4 cups flour
¾ teaspoon baking soda
¾ teaspoon salt
1-1/2 cups semi-sweet chocolate chips
¾ cup packed brown sugar
½ cup white sugar
¾ cup softened butter or margarine
1 large egg
¾ teaspoon vanilla extract
½ cup chopped nuts (optional)



Method:

Preheat oven to 375°F. Drop by rounded tablespoon onto greased cookie sheet. Bake 9-11 minutes. Makes about 2 dozen cookies.