Breadsticks

 Breadstick Dough Ingredients:

1 cup warm water (105 degrees)

2 tsp active dry yeast

1 Tbsp honey

2 Tbsp salted butter melted

2 Tbsp olive oil

1 tsp sea salt

3 to 3 1/4 cups flour

Topping:

2 Tbsp salted butter

1/2 tsp fine sea salt

1/2 tsp garlic powder

Optional add tsp Italian seasoning 

Directions:

Make the garlic salt topping

1. Combined the sea salt and garlic powder in a small bowl, set aside 

Make the Dough:

1. In the bowl of a standing mixer fitted with the dough hook, combine water, honey and yeast and let sit until foamy (5-10 minutes). 

2. Add olive oil and melted butter to proofed yeast mixture

3. Add 2 cups and sea salt to the wet mixture and stir until combined 

4. Add additional 1 cup flour and stir until incorporated. If necessary, add up to 1/4 cup additional flour until the dough is smooth and only slightly tacky

5. Knead until dough is smooth and soft

6. Transfer the dough to a large bowl, cover with damp towel and let rise in a warm place until doubled (about 1 hour)

Form the Breadsticks

1. Line two baking sheets with parchment paper or silicone baking mats

2. Divide into 10 equal pieces

3. Roll each portion of dough out into a 10” long cylinder

4. Put on 2 baking sheets (5 on each)

5. Loosely cover with damp towel let the breadstick rise until puffed/doubled (30-60 minutes) 

Bake the breadsticks 

1. Once the dough begins to rise, preheat the oven to 400 degrees F

2. Bake at 400 degrees for 11-13 minutes or until the breadsticks are lightly browned 

3. Remove the oven and immediately brush each breadstick with butter, then sprinkle with garlic salt mixture 

4. Serve Warm

Crepes

 

• 2 eggs

• 1 cup milk, or more if needed

• 2 Tablespoons sugar (or none, if using for savory dish)

• 2 pinches salt

• 1 cup all-purpose flour (American)

• 2 Tablespoons melted butter

• Extra melted butter for brushing on pan

Whisk together the eggs, milk, salt & sugar (if using). Then add the flour, little by little. Add the melted butter and whisk until the batter is smooth. Let it sit (covered) for 30 mins before making the crepes. If the batter is too thick, add a teeny bit more milk to thin.

Alfredo Sauce

1/2 stick butter (you can use margarine, but I think butter makes it taste better)

2 cups whipping cream

Salt and pepper (I shake them each like 5-6 times into the pan)

2 tsp garlic powder

2 tsp onion powder

Just the smallest dash of cayenne pepper (you don't have to put this in, but I do (and I mean really tiny, like a small dot worth). It's small enough that it doesn't make it spicy at all but the recipe the I based this on had it in and I've done it ever since)

A little over 1/2 cup of Parmesan cheese

1. Melt the butter and mix all the spices into the pan.

2. Add whipping cream and bring to a boil. Be careful because it will easily boil over. Medium-high heat is fine (Whipping cream works different from milk so it doesn't burn as easily)

3. I let it simmer (on medium-low heat), uncovered, about ten minutes. It's usually boiling at the same time that I'm cooking the noodles. About five minutes before the noodles are done, add in the cheese. (So, in total, it should have been simmering for about 15 minutes)


Share By: Natalie

Zucchini Bread

4 Cups coarsely shredded zucchini
3 Cups Flour
2 1/2 Cups Sugar
1 1/4 Cups Vegetable Oil
4 Eggs, beaten
1 Tbsp & 1 tsp Vanilla
1 Tbsp Cinnamon
1 1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Cup Chopped Nuts, optional

Heat oven to 325F. Generously grease bottoms only of 2-9x5x3" pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake 50 minutes to 1 hour. Test with a toothpick. Cool 10 minutes and remove from pans. (Keep rind on Zucchini)

Share By: Mom

Cafe Rio Lime Cilantro Rice

2 Tablespoons Butter
Pepper to taste
1 1/4 cups rice
Juice and zest from 2 small limes
2 1/4 cups chicken broth
2 Tablespoons cilantro
3/4 teaspoons salt
1/4 teaspoons cumin

In a skillet melt butter with rice. Add liquid and other ingredients. Bring to a boil, reduce heat,  cover and cook for 20 minutes or until rice is done.

Cafe Rio Creamy Tomatillo Dressing

1 packet buttermilk ranch dressing
1 cup Mayo
1 cup buttermilk
1 bunch cilantro
2 tomatillos, husked
1 jalapeño, take the rib and seeds out
Garlic powder, a few shakes
Juice from one lime

Blend mayo, buttermilk, dressing mix and garlic in a blender until blended and smooth. Dice up cilantro, tomatillos, and jalapeño and put into blender. Juice the lime and put juice in blender. Blend all ingredients until smooth and creamy. Chill for at least 30 minutes before serving.

Shared By: Natalie

Cilantro-Lime Vinaigrette Dressing

3 Tbsp vegetable oil

3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalapeño, seeded & diced
Combine in blender or food processor.