This is the final in the series of meals I put together and froze for my dad. With the Baked Ziti, you can freeze individual servings of the cooked version, or make two 8×8 pans and freeze one uncooked to be baked later.
What I like about it is that it has the flavors of lasagna without all the work. I added raw zucchini and summer squash with large butter pats to each of my dad’s serving containers (I forgot to take photos!).
- 1 pound ziti pasta
- olive oil
- 1 pound bulk Italian sausage, spicy or mix 1/2 spicy and 1/2 sweet*
- 1/2 yellow onion, chopped
- 3 to 4 tsp crushed garlic
- 2 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp thyme
- 1/2 teaspoon red pepper flakes
- 1- 6 oz can tomato paste
- 2 – 14 oz cans tomato sauce
- 8 oz mozzarella cheese, grated
- 12 oz ricotta cheese
- 1 cup grated parmesan
Saucepan, skillet, 9×13 baking dish Continue reading →
I had some time on my hands yesterday and decided to make bread. I was going to do JeffreyW’s Perfect Buns, but I was looking at the ingredient list and decided I needed something a bit simpler. So I went with this recipe and made a baguette and rolls.
Today I’m thinking I’ll make potato soup. Stay tuned…
As I noted in November, I lost my mom. I find myself looking to favorite childhood recipes to remember here. This one we had at least once a week when I was a kid.
Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners. Trust me, you will never find any jar sauce in my house. Ever. If you’d like to have meatballs instead, recipe is here.
On the board tonight: Continue reading →
Someone suggested to me to use potato bread dough next time I made cinnamon rolls. It sounded like an idea, but it also made me really, really want potato bread. I don’t believe I’ve ever made it before. And since I had no plans to make cinnamon rolls anytime soon, potato bread it had to be.
I have to tell you, it was fairly simple, and made the most amazing bread. Silky, moist, flavorful, and firm enough to cut into very thin slices.
The only drawback of the recipe is you’ll need either a stand mixer or a bread machine. The dough must be kneaded for about 7 minutes on a high speed. It’s a very sticky dough, difficult to knead by hand and it’s really not possible to get the texture without a machine knead.
Otherwise, it’s straightforward. Continue reading →
Wanted to make another batch of these yummy buns. And since they only needed three tablespoons of butter, I used my very expensive imported French butter.
And it made a big difference. This batch was flakier and the flavor was richer. I’m terribly spoiled now. Luckily, not a lot of butter is consumed in this house. So I will not need to take out “butter loans.”
JeffreyW’s yummy buns.
Last week JeffreyW posted the link to these buns. I was snowed in (looks out window) much like today, so I thought it would be a good day to try out the recipe. I am so glad I did. These really are the best hamburger buns I’ve ever made.
In recent years, I always bake by weight, not volume. It has made all the difference in my breads. I did not make any adaptations for high altitude for this recipe, but I did follow King Arthurs’ advice on water/flour consistency.
I only made two changes – I cut the sugar down to 2 tsp* and increased the salt to 1-1/2 tsp. Other than that, the recipe seems foolproof. I may make again today.
King Arthur Beautiful Burger Buns
- 3/4 to 1 cup (170g to 227g) lukewarm water
- 2 tablespoons (28g) butter, at room temperature
- 1 large egg
- 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour**
1/4 cup (50g) 2 tsp sugar
1 -1/4 1-1/2 teaspoons salt
- 1 tablespoon instant yeast
- butter or egg white for brushing on the surface
- sesame seeds (optional)
Continue reading →
I know JeffreyW has had one of these for years, including one for baguettes, but just before the holidays, I finally took it out of my wishlist and put it into my cart to purchase.
For only fifteen dollars, this is a great addition to my baking tools. It effortlessly makes two perfect loaves of French bread. Paired with my favorite bread recipe (here), bread was a hit on Christmas Eve.
What I really like is how simple it is. After the first rise (12 hours in my case) you shape the loaves, place them in the lightly oiled French bread pan, let rise again for ninety-minutes, do an egg wash and bake. No proofing cloths, no flat, shapeless loaves on a baking sheet. Just yummy, perfectly shaped loaves, golden brown on all sides thanks to the perforations.
I also made loaves to give away in my holiday food packages with berry jam.
Just writing about it makes me want to put together another batch.
This bread is so easy to make and even at this altitude, it’s moist and fluffy. No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.
ETA: The recipe below is good, but this one from English Muffin Toasting Bread _ King Arthur Baking
English Muffin Bread
- 12-3/4 ounces bread flour
- 1/2 ounce sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 8 ounces milk
- 2 ounces water
- 1 tbsp vegetable oil or olive oil
- cornmeal, to sprinkle in pan
bowl, loaf pan
Continue reading →