WOW! this one turned out to be delicious. It takes some time but it well worth it in the end. I used a recipie I found on food tv and changed it a bit. You can serve the ravioli with any sauce you like.
3 C all-purpose flour
1/2 C water
Ricotta cheese filling (see below)
Mix 4 eggs into a large bowl and add the flour a cup at a time. Add the water and mix. When it becomes difficult to mix knead the dough on a floured surface. Knead the dough until it becomes elastic and smooth.
Wrap dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the dough in half, cover the reserve with plastic wrap. Roll out the dough. I do it by hand with a rolling pin and cut into small pieces as I go but if you have a pasta machine you can use that instead. When I have rolled out 2 little squares I place a heaping teaspoon of filling in the middle of one square and top it with the other.
To ensure that they stick together put a little olive oil on my finger and very lightly oil the inside edge of one square. Push out the air with your fingers and use a fork to seal together.
Cook the ravioli in plenty of boiling water for about 10 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Gently remove from the water when done and top with your favorite pasta sauce and grated cheese. I like to eat them with just butter, simple and delicious.
Ricotta Cheese Filling
1 C ricotta cheese, well drained
1/2 C shredded mozarella cheese
1/2 C shredded parmesean cheese
salt and pepper
Mix all of the ingredients. Chill in the refrigerator for a few minutes to allow the filling to firm up.
This might be the easiest bread I have ever made. It requires no kneading and rises only once. It makes excellent toast with butter and jelly if you like. I highly recommend this recipe.
6 C all-purpose flour
2 packages active dry yeast
1/4 tsp. baking soda
2 C milk
1/2 C water
1 T sugar
1 tsp. salt
1. Greast 2 8x4x2 in loaf pans. Lightly sprinkly pans with enough cornmeal to coat bottom and sides, set pans aside.
2. In a large mixing bowl combine 3 C of the flour, yeast, and baking soda; set aside.
3. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm ( 120-130 F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remainin gflour.
4. Divide dough in half. Put dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
5. Bake in 400 F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.
This recipe if from my great-grannie Krause She lived to be 90 and I can remember enjoying her donuts as a little girl.
I used a large glass and the top from an oil bottle to cut out the donut shapes. I did make a few without holes and they turned out very good. For my first attempt I cut the recipe in half.
1/2 C shortening
1 1/2 tsp. salt
1 C mashed potatoes
1 1/2 pkg. dry yeast
1/2 C warm water
1. Scald milk and mix milk, sugar, shortening, salt, and potatoes. Stir and set aside to cool to lukewarm.
2. Dissolve yeast in 1/4 C warm water and let stand about 5 minutes.
3. Add yeast to potatoe mixture and then add mixed eggs.
4. Add flour slowly and mix.
5. Put into greased bowl and let rise until it doubles.
6. Punch down and roll out into 1/4 in. thickness. Cut into donuts and lay out on a floured surface. Allow to rise again until doubled.
7. Fry donuts in 1 1/2 in. shortening (375 F)
8. Remove from pan and allow to cool on wire racks or paper towels.
Delicious biscotti we enjoy with coffee in the morning or a treat in the evening.
1 1/2 C All purpose flour
1 tsp. aniseed
1/2 tsp. baking soda
1/4 tsp. salt
1/4 C sugar
2 T butter, softened
2 large eggs
3 oz. premium dark chocolate, coparsley chopped
1. Preheat oven to 350
2. Combine flour, aniseed, baking soda, and salt stirring well with a whisk.
Place sugar and butter in a large bowl, beat at a medium speed with a mixer until blended (about 2 minutes).
Add eggs, 1 at a time.
Add flour mixture tio sugar mixture bleating until blended.
Turn dough lightly onto alightly floured surface and knead lightly 7 times.
Shape dough into a 12 in. long roll.
Place roll on a baking sheet coated with cooking spray; pat to 1 in thickness.
Bake at 350 for 30 min
Remove roll from baking sheet, cool 10 minutes on a wire rack. (Stop baking here for a softer cookie.)
3. Reduce oven temperature to 300
4. Cut roll crosswise into about 22 slices. Place cut sides down on a baking sheet. Bake at 300 for 5-7 minutes. turn cookies over and cook other side for 5-7 minutes. cook completely on a iwre rack.
5. Heat chocolate in microwave or in a heavy saucepan over low heat for 5 minutes. Dip cookies, top sides down in chocolate. Place cookie on a baking sheet, chocolate side up to cook. As an alternative drizzle chocolate over cookies.
Let stand 1 hour or until set.
Cooking Light Annual Recipes 2008 Cookbook
Chicken Pot Pie
This recipe turned out so tasty I had to take a picture of it. The recipe came from the April issue of Country Living. I made a few adjustments and I will post my recipe as soon as I find the magazine.