Olive Garden Alfredo Sauce

Alfredo Sauce

Prep Time:

10 minutes 

Cook Time:

10 minutes 

Serving Size:

Ingredients

1. 1 1/2 cup milk
2. 1 1/2 cup heavy cream
3. 1/2 cup imported Parmesan cheese, grated
4. 1/2 cup imported Romano cheese, grated
5. 6 egg yolks from fresh jumbo eggs
6. Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Wassail

Simmer the following for 30 min:
1 1/2 c. Sugar
3 c. water
3 cinnamon sticks
4 whole cloves

Then add:
1 c. orange juice
4 c. apple cider
2 quarts water
1 c. lemon juice
2 c. pineapple juice

Reheat, but avoid boiling.

(Will fill a large crockpot)

Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.

Recipe Source: Bosch Universal

Favorites from Mel's

http://www.melskitchencafe.com/2007/12/french-bread-rolls.html

http://www.melskitchencafe.com/2010/03/maple-glazed-ham.html

http://www.melskitchencafe.com/2010/03/chicken-cordon-bleu.html

http://www.melskitchencafe.com/2010/03/delicious-whole-wheat-bread-two-recipes.html

http://www.melskitchencafe.com/2010/03/classic-italian-lasagna.html

http://www.melskitchencafe.com/2010/02/cream-biscuits.html

http://www.melskitchencafe.com/2009/12/tutorial-shaping-perfect-rolls.html

http://www.melskitchencafe.com/2009/11/tutorial-working-with-yeast.html

http://www.melskitchencafe.com/2009/11/thanksgiving-dinner-101-the-rolls.html

http://www.melskitchencafe.com/2009/11/thanksgiving-dinner-101-the-turkey.html

http://www.melskitchencafe.com/2009/10/divine-breadsticks-2.html

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).

2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.

3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

How to Care for your Buttercream Frosting
Buttercream frosting can be left at room temperature without melting. Do not leave your buttercream frosting in the sun. The best way to store it is in an airtight container. If you want to store your buttercream frosting for a few days, you can put it in an airtight container in the refrigerator and take it out a few hours before you plan to frost your cupcakes so it will defrost and soften up and make the buttercream frosting more spreadable. You can speed up this process by beating it. After you put your buttercream frosting on your cupcakes, the frosting will harden on the outside, so if you are going to decorate the buttercream frosting with sprinkles or other candies, I would advise you to do so immediately after putting it on your cupcakes. Buttercream frosting will form a hard shell in a matter of minutes (sometimes even quicker).

Whole Wheat Bread

I'm making rolls this morning, using this recipe.

My Favorite Apple Pie

For Pie:
pastry for single-crust pie
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
a little lemon zest and juice from half lemon (about 1 T.)
6 cups thinly sliced peeled apples  (I prefer Gala with skins on)

Crumb Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter

Final Topping: (which I omit)
1/4 cup caramel ice cream topping
1/2 cup chopped pecans

Directions:
Prepare pastry for single-crust pie, being careful not to stretch dough too much.
Place in pie plate and trim and crimp the edge.
In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
Add apple slices and gently toss until they are coated well.
Transfer mixture to pie.

FOR CRUMB TOPPING:
Stir together brown sugar, flour, and oats.
Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
Sprinkle over apple mixture in pie.

To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375 degrees Fahrenheit for 25 minutes.

Remove foil and bake 25 to 30 minutes more, or until top is golden.
Remove from oven.

Drizzle top with caramel topping; sprinkle with pecans.
Cool on wire rack and serve!