Fresh Tomato Sauce

Quick Fresh Tomato Sauce

DAVID TANIS - New York Times

 

 

INGREDIENTS

5 pounds tomatoes

¾ teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Notes: When the 15 minutes were up, I started the pasta, and cooked everything for 10 more minutes, then finished the pasta in the sauce.  Used dried basil.

Katie's Chocolate Chip Cookie Recipe

Cream together:
2 cups butter
2 cups sugar
1 cup brown sugar
4 eggs
2 tsp vanilla

Add:
5 cups flour
2 tsp soda
2 tsp salt
12 oz chocolate chips

Bake 375℉, for 8-10 minutes.  Note- this is "pre-doubled" and makes a very large batch.  Freeze in individual balls, or halve the batch. 

Sugar Cookies

Source:

http://smittenkitchen.com/blog/2016/05/confetti-cookies/#more-17842
http://www.kingarthurflour.com/recipes/sugar-cookies-recipe

If you’re using a food processer, no need to soften the butter or cream cheese first. If using an electric hand- or stand mixer, you’ll want them softened before you mix the dough. If you’re using vanilla bean, which I really love here, I find you can maximize the flavor you get out of it by rubbing the vanilla bean seeds right into your sugar, distributing it evenly and giving it a extra flavor-releasing abrasion. Then use the sugar as written below.

Yield: 4 dozen 2 1/2-inch cookies

3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped (see Note up top)
1/4 teaspoon almond extract (optional)
1 cup rainbow sprinkles

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

To make in a food processor: Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You’ll probably need to scrape it down once or twice to get the mixture even.

To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Both methods: Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

See

Lasagna

For each pan of lasagna:

1 lb ground beef
1 3 oz package spaghetti sauce mix
2 cans tomato sauce
3 cans water
1/2 lb uncooked lasagna noodles
12 oz carton cottage cheese
9 oz shredded mozzarella cheese
1/3 c grated parmesan cheese

Brown ground beef; drain fat.  Add spaghetti sauce mix tomato sauce, and water. Simmer 10 minutes.  In a 9 x 13 pan spread 1 1/2 cups sauce, 1 layer of  noodles, top with some sauce and cheeses.  Repeat, making sure noodles are immersed in sauce.  Bake at 350 for 45-55 minutes or until bubbly.  Let stand 15 minutes before serving.  Can prepare and refrigerate  overnight or several hours before baking.  May be frozen then baked.

Crepes

(from mom's HS French teacher, Mr. Burnah)

4 eggs
1/4 t salt
2 cups flour
2 1/4 c milk
1/4 c melted butter or oil

throw everything in a blender for a minute. scrape sides, blend for another 15 seconds.

ATK says heat your pan with a tiny bit oil of over low heat for 10 minutes.  Then wipe it out and reheat the pan on medium.  It takes a bit of practice.  But you'll get the hang of it pretty quick.  They use a 12 inch pan and 1/4 c batter.

Fill with what ever you desire.

I like creamed eggs with ham.
Nutella & banana, Strawberries and whipped cream and apparently sugar and a bit of lemon juice are traditional.  Going to try carmelized onions and swiss cheese tonight.  And maybe lunch meat and cheese?  What ever I've got in the fridge.

Snickerdoodles

Snickerdoodles

1 cup butter (original calls for shortening)
1 1/2 c sugar
2 eggs
2 1/2 flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla and lemon

Mix shortening, sugar, and eggs well.  Then add dry ingredients.  Chill well and roll into balls.  Roll balls in 2 Tb. sugar and 2 tsp cinnamon mixed.  (For a change add anice seeds.)  Bake at 350 for 10 minutes.

Microwave brownies

I don't know which is better, so try them both. 

Simply Recipes

1/4 cup flour (50 g)

1/4 cup sugar (70 g)

2 Tbsp (13 g) cocoa (natural, unsweetened)

Pinch of salt

Tiny pinch of cinnamon

1/4 cup water (60 ml)

2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)

1 to 2 drops vanilla extract

1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve

Food.com

2 tablespoons butter, melted
2 tablespoons water
1⁄4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour