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                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  This recipe was a life saver when I was diagnosed with Celiac Disease and thought I could no longer make my favorite pies. I have made this recipe multiple times for non-celiacs and everyone loves it. My husband even says that he likes it better than the old pie crusts I used to make! I have tweaked Bette's recipe only slightly by adding more water and adding more detail to the directions. I have gone into great detail in the directions in hopes of helping those of you who are new to making gluten free pie crusts. It can be a bit tricky at first, but once you get the hang of it, it is quite easy!

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/4 cup sweet rice flour
                                                                  • Yes No 1 tsp andouille
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/3 cup margarine
                                                                  • Yes No 1/3 cup Crisco® butter flavor all-vegetable shortening
                                                                  • Yes No 3 tbsp liquid egg substitute
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 6 tbsp ice water
                                                                  • Yes No sweet rice flour
                                                                  • Yes No 2 cup garfava bean flour
                                                                  • Yes No 1 cup sorghum flour
                                                                  • Yes No 3 cup corn starch
                                                                  • Yes No 3 cup tapioca flour
                                                                  • In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans (not cornmeal).
                                                                  • In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl (I usually add 2 more tablespoons of the ice water).
                                                                  • Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on. Roll your rolling pin through the flour on the cloth so it is fully coated as well.
                                                                  • Divide dough into two halves and roll the first half out so it is about ¼ of an inch thick. Put the pin at one edge of the dough, lift up your pastry cloth and roll it over the rolling pin so the dough rolls up on top of the rolling pin. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially (enough so that when you let go, the dough stays on top of the pin). Move your pie plate next to the rolling pin. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate. Carefully unroll the crust the rest of the way into the pan.
                                                                  • Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate. Lift the over hanging crust and fold under about 1 1/2 inch of the crust so you can see the rim of your pie plate all the way around.
                                                                  • Add the pie filling and roll out the second half of the dough. Either place the second crust over the filling or into another pie plate. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging.
                                                                  • Bake as directed for the filling used. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much.
                                                                  • For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.
                                                                  Yields: 2
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 scant cup vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
                                                                  Cuisine:YesNomexican
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking tray
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
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                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    heavy duty
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper
                                                                  Flour Tortillas
                                                                   1 h 46 m
                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/3 cup lard
                                                                  • Yes No 1/2 cup water
                                                                  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
                                                                  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
                                                                  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
                                                                  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
                                                                  • Heat an electric nonstick griddle to 375 degrees F.
                                                                  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8tortillas
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 46 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These turn out great I make about sixty at a time and freeze.

                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 cup water
                                                                  • Stir together flour, baking powder and salt.
                                                                  • Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
                                                                  • Turn out onto a board and knead until smooth.
                                                                  • Divide into 12 pieces and shape each into a smooth ball.
                                                                  • Cover lightly with plastic film and let rest about 15 minutes.
                                                                  • For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
                                                                  • Turn tortilla often, stretching dough as you carefully peel it off board.
                                                                  • Make sure these are paper thin, the thinner, the better!
                                                                  • As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
                                                                  • On a preheated electric griddle set at medium-high heat or about 375 degrees.
                                                                  • Almost immediately, tiny blisters should appear.
                                                                  • Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
                                                                  • Blisters will form over most of surface as you press.
                                                                  • Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
                                                                  • If tortillas stick or brown too quickly, reduce heat.
                                                                  • Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
                                                                  • Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  I found the recipe itself on the net about two years ago. To my taste it is very sweet cookie, but it is an an easy cookie to make and quick.I make this in a two in one by halving the dough and adding chocolate or peanut butter chips to one half.

                                                                  Ingredients
                                                                  • Yes No 2 cup peanut butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 tsp vanilla essence
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Prepare baking sheets with parchment paper.
                                                                  • In a medium bowl mix the peanut butter and the sugar until smooth.
                                                                  • Add the eggs one at a time, then add the baking soda, salt and the vanilla essence.
                                                                  • Roll dough into walnut size balls, place on the baking sheet giving them room to spread, press down slightly with a wet fork.
                                                                  • Bake for 8 to ten minutes, remove from the oven and leave them on the baking sheet to cool for a few minutes, they will be very soft at this stage, then remove to a wire rack to cool completely.
                                                                  • Depending on your walnut size it should make 36 cookies.
                                                                  Yields: 36
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 3 1/2 ripe banana
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2/3 cup walnut
                                                                  • Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
                                                                  • Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper

                                                                  Manioc, also called cassava, is a starchy tropical tuber. Ground and dried, it becomes manioc flour—what tapioca is made of. Manioc flour is often sprinkled over feijoada to thicken it and add substance and crunch.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 small onion, very
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup manioc flour
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No salt
                                                                  • Melt the butter in a large skillet. Add the onion and cook over low heat until softened, about 7 minutes. Stir in the egg and cook, stirring, until dry and crumbly, about 30 seconds. Add the manioc flour and cook over moderate heat, stirring occasionally, until lightly toasted, about 8 minutes. Stir in the parsley and season with salt. Serve with the feijoada.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 2cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup oatmeal
                                                                  • Yes No 1/3 cup coconut oil
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Beat the eggs in a large bowl.
                                                                  • Process the oat meal into flour in a coffee grinder.
                                                                  • Add the remaining ingredients to the beaten eggs.
                                                                  • Bake at 350F for 20-25 minutes.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Beautiful sliced or whole, this very pretty multicolored bread from Audrey Benson of Flagler, Colorado freezes well so you can enjoy it anytime of year. And the flavor? Great!

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz each active dry yeast
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp unsweetened cocoa powder
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 1/4 cup rye flour
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and 2-1/4 cups flour; beat for 2 minutes. Add remaining flour; beat for 2 minutes longer. Divide evenly into three bowls.
                                                                  • To the first bowl, add molasses, cocoa and caraway; mix well. Gradually add rye flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
                                                                  • To the second bowl, add molasses; mix well. Gradually add whole wheat flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
                                                                  • To the third bowl, gradually add all-purpose flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover all three bowls and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch doughs down. Turn onto a lightly floured surface; divide each in half. Shape each half into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
                                                                  • Bake at 350° for 25-30 minutes or until golden brown. Brush with butter. Yield: 2 loaves.
                                                                  Yields: 32servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  This easy recipe for flour tortilla chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."

                                                                  Ingredients
                                                                  • Yes No 12 6 to 8 inch round flour tortillas
                                                                  • Preheat oven to 375 degrees. Cut tortillas into 1-inch-wide strips; discard any leftover rounded end pieces. Alternatively, cut tortillas into 8 wedges. Place cut tortillas on a baking sheet and bake until crisp, 5 to 7 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Making tortillas from scratch can be a lot of fun, but it can also be a little frustrating. My eleven-year-old son, Jordan, rolls his tortillas out into perfect circles, but mine end up looking like the state of Texas! Don't give up if they don't come out right on the first try. Once you get the hang of them, everyone will be asking for more. These will keep, well wrapped, for up to 1 week in the refrigerator and up to 2 months in the freezer.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 1/3 cup water
                                                                    Variation:
                                                                  • 1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms.
                                                                  • 2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
                                                                  • 3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately.
                                                                  • For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 166-inch tortillas
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    basket
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No basic brioche dough, recipe follows
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 2 1/2 cup unbleached all purpose flour
                                                                  • Yes No 2 1/4 cup bread flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 egg
                                                                  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
                                                                  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
                                                                  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
                                                                  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
                                                                  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
                                                                  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
                                                                  • Position a rack in the center of the oven, and heat to 350 degrees F.
                                                                  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
                                                                  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
                                                                  • 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
                                                                  • 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
                                                                  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
                                                                  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
                                                                  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
                                                                  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
                                                                  Yields: 8buns
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 3 hours 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    chef's knife
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    dough hook
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Editor's note: Use this Sweet Rice Flour Blend to make Carol Kiciski's Red Velvet Whoopie Pies. No single flour can replace wheat flour in gluten-free baking. Gluten is a sticky protein found in wheat, rye, barley and other grains. It is what makes pizza dough stretchy, cakes rise, and baked goods hold together. Gluten-free flours need to be combined with starches and gums in order to react the same way that wheat flour does. Most gluten-free cooking and baking failures occur when the flour blend they are using does not contain enough starch and gum additives to make up for the lack of sticking power found in gluten. When I first went gluten-free I shied away from traditional baking because it seemed like too much trouble to combine various flours. I soon found that in reality it takes only a few short minutes to mix up a batch of gluten-free flour blend. After much trial and error I finally came up with a flour blend that works perfectly in gluten-free baking. This is my preferred flour mix and can be substituted for wheat flour cup for cup. You are going to love this flour mixture. Believe me when I say no one can tell the final product is gluten-free. I taste tested this flour blend on many, many people who customarily eat wheat and quite a few who shy away from ?alternative foods?. The comments were unanimously very positive; people either could not tell the desserts were gluten-free or in fact preferred the dishes to those prepared with wheat flour. I make up a batch of this flour blend and store it in a canister so it is always on hand when the mood to bake strikes me. You can also store it in a large plastic storage bag in the freezer. This sweet rice flour blend is so fine it does not need to be sifted before use.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup white rice flour
                                                                  • Yes No 1 1/2 cup sweet rice flour
                                                                  • Yes No 2 cup potato starch
                                                                  • Yes No 1 cup tapioca starch
                                                                  • Yes No 4 tsp andouille
                                                                  • Measure each ingredient by scooping it into a measuring cup (or spoon), leveling it off with a straight edge, such as the back of a knife. In a large mixing bowl, whisk all ingredients together very well until they are evenly distributed. I whisk the ingredients slowly for at least a minute or two, making sure to get to the bottom of the bowl and turning the ingredients over and over.
                                                                  • This recipe can easily be halved, doubled, or tripled.
                                                                  Yields: 9cups flour mix
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup instant corn flour
                                                                  • Yes No 4 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 11/2 cup water
                                                                  • Yes No canola oil
                                                                  • Yes No chorizo and potato filling, recipe follows
                                                                  • Yes No 4 baking potato
                                                                  • Yes No 1 lb spanish chorizo
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 scallion
                                                                  • Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
                                                                  • Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
                                                                  • Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
                                                                  • Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
                                                                  • Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saute pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  What do you do when a recipe calls for cake flour and you only have all-purpose flour? You follow these simple directions showing how to make cake flour. This recipe will replace one cup of cake flour. Have the opposite problem? Have Cake Flour, but no All-Purpose Flour? You'll need 1 cup, plus 2 tablespoons of Cake Flour to replace 1 cup of All-Purpose Flour in a recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup less than 1 cup all purpose flour
                                                                  • In a dry measuring cup, place 2 level tablespoons of cornstarch. Fill the rest of the cup with all-purpose flour using the proper method of measuring flour. Once the "cake flour" is added to the dry ingredients, be sure to mix well with a wire whisk.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    whisk

                                                                  The batter for this snack has to be of the right consistency?not too wet, not too dry?when you spread it out for rolling, so test a spoonful of it on a plate first.

                                                                  Ingredients
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 cup indian chickpea flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 3/4 tsp asafoetida
                                                                  • Yes No 10 curry leaf
                                                                  • Yes No 6 serrano chili pepper
                                                                  • Yes No 5 chiles de árbol
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 tbsp grated coconut meat
                                                                  • Make the khandvi: Purée serranos, ginger, and 1/4 cup water in a food processor until smooth; set paste aside. In a bowl, whisk together yogurt, flour, salt, turmeric, and 1 cup water. Whisk reserved paste into batter; transfer batter to a 4-qt. saucepan over medium-high heat. Whisking constantly, bring to a boil; reduce heat to medium-low; cook until very thick, about 15 minutes. See Forming the Khandvi for illustrated step-by-step instructions.
                                                                  • Make the garnish: Heat oil in a 10" skillet over high heat. Add mustard seeds, sesame, asafetida, curry leaves, serranos, and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. To serve, pour garnish over roll-ups; sprinkle with cilantro and coconut.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet

                                                                  This is from an old copy of "The Joy Of Cooking." It does not appear in the newest editions, so I dug it up because it is one of the best pie crust recipes ever.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Preheat oven to 450°. Sift, then measure
                                                                  • ..... 2 cups of all-purpose flour
                                                                  • Resift it into a bowl with:
                                                                  • ..... 1 teaspoon of salt
                                                                  • Measure 1/3 cupful of this mixture and place it into a small bowl. Stir into it, to form a small paste:
                                                                  • ..... 1/4 cup water
                                                                  • Cut into the flour mixture in the first bowl, with a pastry blender, until the grain in it is the size of small peas:
                                                                  • ..... 2/3 cup shortening
                                                                  • Stir the flour paste into the dough. Work it with your hand until it is well incorporated and the dough forms a ball.*
                                                                  • Roll the dough out, place into a pie pan, chill, then bake for 8 to 10 minutes. Cool before filling (and possibly re-baking).
                                                                  • * Do NOT over mix the dough or it will become tough.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    pan

                                                                  Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup almond flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
                                                                  • Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
                                                                  • Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
                                                                  Yields: 84-inch pancakes
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 lb hazelnut flour
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No cream
                                                                  • Special equipment: springform cake pan
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork

                                                                  Here's how to make self-rising flour if you don't have any on hand.

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour. Related Recipes Cake Mix Recipe Brownie Mix How To Make Sweetened Condensed Milk Substitute How To Make Pumpkin Pie Spice Mix How To Make a Taco Seasoning Blend All-Purpose Seasoning Blend Chili Powder Cake Recipes Dessert Recipes Index Pie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup granny smith apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 1/2 stick butter
                                                                  • Yes No 3 1/4 cup corn flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/3 cup coarsely chopped pine nut
                                                                  • Yes No 1/3 cup coarsely chopped walnut
                                                                  • Yes No 2 tbsp golden raisin
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No garnish, pomegranate seeds and pomegranate molasses
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Place the apple slices in a bowl and sprinkle them with lemon juice. Set aside.
                                                                  • In a large bowl, place the sugar and melted butter and mix well. Fold in the flour and baking powder, then beat in the eggs until the mixture is smooth. Add the pine nuts, walnuts, raisins, anisette and lemon peel. Fold in the apples and stir well to combine.
                                                                  • Butter and flour a 9-inch springform pan and pour in the batter. Bake 1 hour and allow to cool before slicing. Garnish with pomegranate seeds and pomegranate molasses.
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    springform pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Katie Koziolek of Hartland, Minnesota shares this recipe for homemade flour and spinach tortillas. Use them when a recipe calls for the packaged variety, or try them in the Southwestern suppers Katie offers here.

                                                                  Ingredients
                                                                  • Yes No 8 1/2 cup all purpose flour
                                                                  • Yes No 2/3 cup non-fat powdered milk
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup frozen chopped spinach
                                                                  • Yes No 1/3 cup water
                                                                  • In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: 4 batches (about 10 cups total).
                                                                  • To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary.
                                                                  • Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.
                                                                  • In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
                                                                  • To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas. Yield: 10 tortillas (8 inches each).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 40servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    blender

                                                                  Quick and easy! And so yummmy! I always put yogurt and fruit on mine!

                                                                  Ingredients
                                                                  • Yes No 1 cup almond flour
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat waffle iron.
                                                                  • Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.
                                                                  • Spoon batter onto hot waffle iron. Cook until golden; serve hot.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    waffle iron
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Rice Flour Pancakes
                                                                   1 h 15 m

                                                                  These pancakes are light and very yummy!

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup rice four
                                                                  • Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
                                                                  • Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    griddle

                                                                  When I first lived on my own i really wanted peanut butter cookies but was out of flour. I looked up some things online and made these! Kids love them and they are the best while still warm.

                                                                  Ingredients
                                                                  • Yes No 2 cup peanut butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 350F
                                                                  • In a medium bowl mix peanut butter and sugar together until smooth.
                                                                  • Beat in the eggs, one at a time and add vanilla.
                                                                  • Roll dough into 1 inch balls and put them 2" apart on a cookie sheet.
                                                                  • Press a criss cross into the top using the back of a fork.
                                                                  • Cookies should cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    baking sheet

                                                                  Bobby Flay challenged the Flour Bakery to a throw down on these buns. Their recipe made 8 buns and only used half the dough. I adjusted the goo and this makes 16 buns.

                                                                  Ingredients
                                                                  • Yes No 12 oz butter
                                                                  • Yes No 24 1/3 oz golden brown sugar
                                                                  • Yes No 7 3/4 oz honey
                                                                  • Yes No 5 2/3 oz heavy whipping cream
                                                                  • Yes No 5 2/3 oz water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 4 oz golden brown sugar
                                                                  • Yes No 3 1/2 oz sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 8 oz pecan halves
                                                                  • Yes No 12 1/3 oz unbleached all purpose flour
                                                                  • Yes No 12 oz bread flour
                                                                  • Yes No 3 1/4 tsp active dry yeast
                                                                  • Yes No 1 1/2 oz sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 egg
                                                                  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.).
                                                                  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of 6 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
                                                                  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
                                                                  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
                                                                  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
                                                                  • Divide the dough in half and finish in 2 batches.
                                                                  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
                                                                  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
                                                                  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.).
                                                                  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
                                                                  • Position a rack in the center of the oven, and heat to 350 degrees F.
                                                                  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
                                                                  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
                                                                  Yields: 16
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    chef's knife
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  My grandmother made them from scratch every single day. She didn't have a recipe so one day I had her put the handfuls and pinches of what she was putting in her bowl into measuring cups and spoons fi..

                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/3 cup add 1/3 cup oil
                                                                  • sift together
                                                                  • c. flour
                                                                  • tsp salt
                                                                  • TBSP baking powder
                                                                  • add 1/3 cup oil.
                                                                  • Mix with fingers until blended (she said this was key in good tortillas)
                                                                  • Add about 1 1/4 c lukewarm water, mixing until a soft dough forms.
                                                                  • Knead smooth on a floured board and shape into a ball.
                                                                  • Let it rest for about 10 to 15 minutes or until it loosens up.
                                                                  • Form into 12 balls and roll out into a thin circle.
                                                                  • Cook quickly on a hot ungreased griddle.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle

                                                                  My dad's buddy Rudy Romero made some of the best authentic mexican food I've ever had. His family ran a catering business along with a mexican restaurant. This recipe comes from their traditional co..

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp powdered milk
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 6 tbsp Crisco® All-Vegetable Shortening
                                                                  • Yes No 1 1/2 cup water
                                                                  • Prepare tortillas in advance.
                                                                  • Mix dry ingredients, add shortening, and mix thoroughly. Add water and mix well. Shape dough into egg size balls, place on floured board. Cover with wax paper, let stand 20 minutes. dusting board with flour, roll out dough, round and paper thin. Place on hot grill, 2 to 3 minutes, turn and cook. cool, place in plastic bag and refrigerate. Makes 3 dozen tortillas.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  "White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal; make a well in center of mixture. Combine hot water and dry milk, and add to flour mixture. Stir until blended. Cover and let rest 20 minutes.
                                                                  • Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough to prevent drying). Roll each ball into a 7-inch round. Heat a cast-iron skillet over medium-high heat. Cook each round 1 minute on each side or until lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 18tortillas (serving size: 1 tortilla)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup corn flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 stick butter
                                                                  • Yes No 2 lemon
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 4 oz almond
                                                                  • Preheat oven to 350 degrees F.
                                                                  • In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
                                                                  • Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    cookie sheet
                                                                  Ingredients
                                                                  • Yes No 2 cup lard
                                                                  • Yes No 2 2/3 cup white corn harina
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes.
                                                                  • Heat the grapeseed oil over medium-high heat on the griddle. Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks. (The New Mexican version shown on the episode is thicker than the Latin American version.). Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side.
                                                                  • Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 36tortillas, depending on the size
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  This sauce most nearly approaching the traditional demi-glace. Its preliminaires are somewhat exacting, and it requires at least two hours of simmering; the longer it cooks the better it will be. It may be refrigerated for several days and freezes perfectly for several weeks.

                                                                  Ingredients
                                                                  • Yes No a 2 qt heavy bottomed, 2 quart saucepan
                                                                  • Yes No a wooden spatula
                                                                  • Yes No a wire
                                                                  • Yes No 1/3 cup carrots, onions, and celery
                                                                  • Yes No 3 tbsp diced ham
                                                                  • Yes No 6 tbsp cooking oil
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 6 cup beef bouillon
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No a ¼ tsp medium herb, 3 parsley sprigs, ½ bay, and ¼ tsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Cook the vegetables and ham or bacon slowly in the butter, fat, or oil for 10 minutes.
                                                                  • Blend the flour into the vegetables and stir continually over moderately low heat for 8 to 10 minutes, until the flour slowly turns a golden, nut brown.
                                                                  • Remove from heat. With a wire whip, immediately blend in all the boiling liquid at once. Beat in the tomato paste. Add the herb bouquet.
                                                                  • Simmer slowly, partially covered, for 2 hours or more, skimming off fat and scum as necessary. Add more liquid if sauce thickens too much. You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly.
                                                                  • Correct seasoning. Strain, pressing juice out of vegetables. Degrease thoroughly, and the sauce is ready to use.
                                                                  • If not used immediately, clean off sides of pan, and float a film of stock over the top of the sauce to prevent a skin from forming. When cold, cover and refrigerate or freeze.
                                                                  Yields: 1quart of brown sauce
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No egg
                                                                  • Yes No jumbo shrimp
                                                                  • Yes No flour
                                                                  • Yes No bread crumb
                                                                  • Yes No olive oil
                                                                  • Yes No broccoli rabe
                                                                  • Beat the eggs. Dip shrimp in the following order: first flour, then egg and finally bread crumbs. Heat olive oil in a frying pan. Fry shrimp for 1 1/2 minutes on each side. Heat oil in another saucepan and add chopped garlic. Cook until golden brown. Add rapini and cook for 5 to 7 minutes. Rapini should be a dark green. Serve with shrimp.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    saucepan

                                                                  These peanut butter cookies are pure, peanut butter goodness. If you like, adding chocolate chips will take it to another level!

                                                                  Ingredients
                                                                  • Yes No 1 cup peanut butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Preheat oven to 350 degrees.
                                                                  • Mix ingredients together in a large bowl until well-blended.
                                                                  • Roll peanut butter mixture into Tablespoon size balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
                                                                  Yields: 24
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 cup lard
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2/3 cup water
                                                                  • In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
                                                                  • Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
                                                                  • Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
                                                                  • Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
                                                                  • Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8(8 to 9-inch diameter) tortillas
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    waxed paper

                                                                  I make this recipe in two-quart batches and store them in airtight jars," writes Bernice Fenskie of Cranberry Township, Pennsylvania. "My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes.

                                                                  Ingredients
                                                                  • Yes No 2 cup white rice flour
                                                                  • Yes No 2/3 cup potato starch flour
                                                                  • Yes No 1/3 cup tapioca flour
                                                                  • In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.
                                                                  • Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
                                                                  Yields: 48servings
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    measuring cup
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  My late grandma's tortillas. Delicious as a stand alone snack or Mexican side

                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 pinch sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Mix flour, shortening, baking powder, salt, and sugar.
                                                                  • Gradually stir in water until crumbly dough forms.
                                                                  • Work with hands until dough holds together.
                                                                  • on a floured board, shape into a ball and knead until smooth.
                                                                  • Divide dough into 12 roughly equal parts.
                                                                  • roll into sphere and let stand for 15 minutes.
                                                                  • Use a rolling pin to flatten into 8 inch circles.
                                                                  • Cook on ungreased griddle on medium heat, to cook, when it starts to bubble, flip it over, when it starts to bubble, pat it down with a clean towel or spatula, when the entire tortilla starts to inflate, take it off the grill.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    grill

                                                                  This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake. This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

                                                                  Ingredients
                                                                  • Yes No 4 cup superfine brown rice flour
                                                                  • Yes No 2/3 cup starch
                                                                  • Yes No 1 1/3 cup potato starch
                                                                  • To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
                                                                  • Add both flours to a large resealable plastic bag, along with potato starch and tapioca flour; reseal and shake until well combined. Keep refrigerated until ready to use, up to 6 months.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  A simple and nice vegetarian dishes

                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea flour
                                                                  • Yes No 2 tbsp salt and 2 t, oil
                                                                  • Yes No 2 cup water
                                                                  • Boil 2 cups water in a pot and mix flour into the water and stir well till thicken and pour into the half inch shallow pan.
                                                                  • Keep it low heat. And let it cool. Consistency should be almost like thick gelatin.
                                                                  • Sliced thin, add lime leaves, cabbage, tamarind juice, fish sauce, fry onion garlic and oil.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    shallow pan
                                                                  Ingredients
                                                                  • Yes No 2/3 cup chickpea flour
                                                                  • Yes No 1/3 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp diced rosemary
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped tomato
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
                                                                  • Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
                                                                  • Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8wedges
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    knife
                                                                  Ingredients
                                                                  • Yes No 1 cup chestnut flour, available in specialty stores
                                                                  • Yes No 2 extra large egg
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 cup cow's milk ricotta
                                                                  • Yes No 1/2 cup chestnut
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Sift the flour into a mixing bowl and beat in the eggs, 1 at a time. Add the water, whisking until smooth. Allow to stand 15 minutes.
                                                                  • Place the ricotta in a mixing bowl and stir in half the honey.
                                                                  • Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat and brush with some of the olive oil. Add 2 tablespoons crepe batter and roll pan to distribute evenly and thinly. Cook until the crepe is firm on the underside and is curling up at the edges, about 1 minute; flip the crepe and cook on the raw side for about 30 seconds. Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm. To speed up the crepe making process use 2 skillets.
                                                                  • To serve, spoon 2 tablespoons of the ricotta honey mixture in the center of each crepe, fold in half, drizzle with 1 teaspoon of the remaining honey. Serve warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 lb rice four
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 2 cup finely grated aged cotija cheese
                                                                  • Grind the cinnamon in a coffee grinder. Butter a 9 by 13-inch glass baking dish. In the bowl of an electric mixer, cream the butter and shortening. Add the sugar and whip until light and fluffy. Beat in 1 egg at a time. Sift the rice flour and baking powder into the mixture a little at a time. Stir in the cheese. Then add the batter to the buttered baking dish and cook for 20 to 25 minutes in 425 degree F oven until golden brown on the outside.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    oven

                                                                  This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys.

                                                                  Ingredients
                                                                  • Yes No 500 gram chickpea flour
                                                                  • Yes No 1 1/2 cup sour yoghurt
                                                                  • Yes No 1 tsp ginger paste
                                                                  • Yes No 1 tsp green chilli paste
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1 tsp lime/lemon juice
                                                                  • Yes No 2 tsp fruit salt/ baking soda
                                                                  • Yes No salt
                                                                  • Yes No 1 tsp black mustard seed
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 6 curry leaf
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours. Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well. Divide the batter into 3 equal portions. Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in. Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer. Cook till done - when you touch the surface of the Dhokla your fingers should come away clean. Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming. Allow the steamed Dhokla to cool slightly and cut into 2" squares. To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes. Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.
                                                                  Cuisine:YesNowestern
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    pan

                                                                  Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup quick cooking oat
                                                                  • Yes No 2 cup soy milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 cup frozen blueberries
                                                                  • Preheat a lightly oiled griddle over medium heat.
                                                                  • In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
                                                                  • In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
                                                                  • Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  , the scones were humble and not-too-sweet with the perfect mix of crisp, fluffy, and buttery that equals oh-so-satisfying.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup unbleached all purpose f lour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup nonfat buttermilk
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No until the butter
                                                                  • Yes No is somewhat down and grape size pieces are still visible

                                                                  There is no flour in these cookies which makes them perfect for people with gluten allergies

                                                                  Ingredients
                                                                  • Yes No 1 lb slivered almond
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 large large egg white
                                                                  • Set oven to 350 degrees F.
                                                                  • Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
                                                                  • Process the almonds in 2 batches in a food processor until finely ground.
                                                                  • In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!).
                                                                  • Drop from a teaspoon onto greased cookie sheet.
                                                                  • Bake for abouit 15 minutes, or until lightly browned.
                                                                  Yields: 40
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper

                                                                  these are made with brown rice and sweetened with stevia. no dairy, no wheat.

                                                                  Ingredients
                                                                  • Yes No 2 cup brown rice flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1/8 tsp stevia powder
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 1/2 tsp ener g egg substitute
                                                                  • Yes No 1 cup rice milk
                                                                  • Yes No 1/4 cup vegan butter
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1/2 cup unsweetened applesauce
                                                                  • Mix the first 5 ingredients in a medium sized bowl.
                                                                  • In another bowl, mix the remaining ingredients.
                                                                  • Add to dry and mix well.
                                                                  • Bake at 375 degrees for 15-20 minutes, or until center comes out clean.
                                                                  • eat up, guilt free!
                                                                  Yields: 12
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup mochiko
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 14 oz coconut milk
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1 tsp vanilla
                                                                  • Put oven rack in middle position and preheat oven to 350°F.
                                                                  • Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
                                                                  • Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
                                                                  • Cooks' note: Mochi keeps, covered and chilled, 3 days. *Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 24squares
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan

                                                                  This pastry cream is used to make a delicious Neapolitan Easter Pie.

                                                                  Ingredients
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No pinch salt
                                                                  • Prepare an ice bath; set aside. In a medium bowl, whisk together egg yolks, flour, and sugar; set aside. In a medium saucepan over medium-high heat, combine milk, vanilla bean, and salt. Bring just to a boil.
                                                                  • Using a measuring cup or a ladle, slowly pour about 1 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until thick 1 to 2 minutes.
                                                                  • Strain through a fine mesh sieve into a medium bowl set over the ice bath. Let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the pastry cream. Transfer to refrigerator until cold, at least 1 hour, and up to overnight. Just before using, remove from refrigerator, and whisk to soften slightly.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe is an accompaniment for Apple Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

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