Homemade Pasta...

...is hard to make, requires special flour and lots of $$$ tools - all MYTHS

You can make great pasta with all-purpose flour, a rolling pin, and your hands.

Why make your own pasta? It's softer, more delicate, with a fresher taste. 

Customize to your own taste, thicker noodles, special shapes, add herbs, colors, special fillings...

Egg pasta (northern Italy) is for shapes that need to be rolled thin and keep their shape. Plan on 100g flour (AP or 00) plus 1 egg per person. Add an extra yolk to make it a bit richer.

Egg pasta should be frozen rather than dried, for safety reasons.

If kept in the fridge, cook within two days.

*Use only the freshest eggs. Test your eggs in a bowl of water, if they sink, they're fresh.

If they remain in a vertical position, they are getting old but can still be used for other recipes. 

If they float, they've gone bad.

Drizzle cooked pasta with a bit of olive oil - 1-2tsp. per lb. Toss, spread on sheet pan to cool.

Store in ziplock in fridge for up to 5 days.

Semolina pasta (southern Italy) is for a thicker, more rustic shape. 100g flour to 50g water

Adding some AP will make it a bit more elastic.

**Fresh dough can be refrigerated for 24 hours before rolling out. 

Any longer and the dough will start to oxidize/discolor.

Dough can be mixed by hand, stand mixer, or food processor.

Stand mixer-use dough hook for 4-5 minutes to save on kneading time.

Food processor-mix til dough comes together, remove to work surface, rest 1 minute. 

If sticky, sprinkle w/flour. Knead 1-2 minutes.

By hand - knead 7-10 minutes.

Fresh pasta has a short shelf life, cook or freeze as soon as possible. 

Pasta can be cooked right from frozen.

Mix, wrap, rest 30 min., knead, roll, shape, dry 30 min. 

(use a fan to speed up the process), freeze/cook.

Dough should be at room temp. before rolling. Divide dough into manageable pieces to roll. 

Keep remaining dough wrapped when not in use to keep from drying out.

If using a cutter, allow rolled pasta to rest/dry for 15 minutes.

Make nests out of long noodles (sprinkle with flour), freeze, then put in ziploc.

Other shapes, freeze on parchment lined cookie sheet, then transfer to ziploc.

Make sure container is airtight. 

To see 29 pasta shapes made by hand Visit: 

https://www.bonappetit.com/video/watch/how-to-make-handmade-pasta-shapes-dough?epik=dj0yJnU9VFpmSkRud1VXWjdiY0ZDUGtwbWFOTk9LMVlIQi0zSW8mcD0wJm49eXlJY3Z6YTZtbHZqaUFyZXRicXpOZyZ0PUFBQUFBR2NOZnVj

To color pasta, use carrots, spinach, beets, pumpkin, cocoa powder. Add more flour/liquid as needed. Cook pasta in salted water, add sugar to dessert pasta. Covered in class-cavatelli, orecchiette, manicotti (lasagna see 12/19/20), tagliatelle, agnolotti, ravioli Sauces covered-Meat sauce, brown butter sage sauce, quick white sauce, vodka sauce Pasta - 1c. AP flour 1egg 1/2Tbsp. olive oil 1/2tsp. salt add water sparingly if needed (could use a spray bottle). Knead 7-10 minutes. Manicotti: In food processor-2c. AP flour, 2 eggs + 1 yolk, 1/2 tsp. salt 1/2 Tbsp. olive oil wrap and rest 30 minutes Using the food processor cuts down on the need to knead. I actually froze the sheets until I had time to fill/roll them. They defrosted quickly. Filling: Cottage cheese, (ricotta), shredded mozzarella, cream cheese, 1 egg Cavatelli: 1c. semolina 1/4c. water (see rolling video below) Meat sauce-I add 1lb. ground beef, 1 onion, and doubled the recipe on the Tone's Italian Spaghetti Seasoning from Sam's. I add an equal amount of sugar substitute. Cook in crock pot, instant pot, add more water depending on what you're using it for.

Pumpkin Agnolotti: 2c. AP flour pinch salt 2 eggs 1-2 yolks 2Tbsp. pumpkin 

1Tbsp. olive oil dough was sticky after resting, so I added flour when rolling

Brown Butter-Melt 8Tbsp. butter in large skillet, cook until foamy. Add in 2 cloves garlic and 1 Tbsp. fresh sage. Add in 1 tsp. brown sugar, s&p. Serve with fresh parsley and grated Parmesan. Can add some pasta water if desired.

Your pasta: 1c. AP flour 1egg 1/2Tbsp. olive oil 1/2tsp. salt 

add water sparingly if needed (could use a spray bottle).

Knead 7-10 minutes.

Pasta nests: 1c. AP flour, 1/4c. water, pinch salt - cover pasta w/oil and rest 90min.

See stretching video below. 

Quick Alfredo Sauce-Melt 3 Tbsp. butter, whisk in 1c. heavy cream (or 1/2&1/2) bring to simmer. Cook while whisking 5 minutes. Add 4cloves garlic, cook 1 more minute. Gradually add 1.5c freshly grated Parmesan, s&p to taste. If sauce is too thick, add some pasta water.

Can add lemon juice, cream cheese, nutmeg for a different flavor.

00 pasta: (bowties/penne) 300g. 00 flour (3eggs 1 yolk + oil to equal 185g.)

Vodka Sauce-I used Daniel Gritzer’s Penne alla Vodka on Serious Eats

Visit:

https://www.thekitchn.com/vodka-sauce-recipe-reviews-23214793?epik=dj0yJnU9UG5mbzJlSmpTVmdWMDRlZjhZcDJZU1V0VTlPRU5NQjcmcD0wJm49dVA5eUZYWUJuN0VmM0c4NjdjcnR5USZ0PUFBQUFBR2NTZHBZ

Chocolate ravioli: 2.5c. AP flour, 1/3c. cocoa, 2 eggs, 1/3-1/2c. water
Filling: 4oz. cream cheese, 3oz. ricotta, 1/3c. cottage cheese, 1 egg, 1.5c. powdered sugar, 1tsp. vanilla, 1Tbsp. cocoa
Make ravioli, freeze, add 2Tbst. sugar to water when cooking.
Serve with nuts, choc. chips, raspberry sauce. Could use fudge or caramel.

Spooky Halloween Food

 The pictures below were all screen shots from Pinterest, originally posted by numerous talented cooks!

Notes after trying the above recipes in class:

Date Roaches-they're already cut from the pit being removed. Use a mix of whatever cheese you like. We used cream cheese & feta. Try using prosciutto since the pepperoni didn't get super crisp.

Hasselback Potato-These make a yummy side dish for something different. Put any spice, onions, cheese, panko, etc. over the top. I put them in the Instant Pot for 5 minutes to partook them.

Putrid Punch-makes more than 2 quarts, so use a large pitcher

Ratloaf-If you don't want to do bbq sauce, catsup would give the same fun (gross) results.

When forming, put half your meatloaf mix, all the 'guts', then the rest of the meatloaf.

Shape into a rat shape.

Brimstone Bread-I couldn't find the bread mix so I used my 'no-knead' bread. It's mixed the night before making. I put some butter in my pan, probably should have sprayed it or used parchment. I just freehanded some 'rolls'. For the topping, I couldn't find the rice flour so I subbed 1/2 Tapioca flour and 1/2 cornstarch. I would only add 1/2c. warm water. Also, there was really no need to put it on so thick.

Slugs & maggots-marzipan recipe - 1cup each almond flour and powdered sugar, almond flavor or vanilla. Add corn syrup (approx. 1/4 c.) til it gets to a handleable consistancy.

Dead finger cookies-If you don't have frosting, (we used royal icing), you can use some jelly, but do that just prior to serving so they don't get soggy. Melted red candy melts would be even better.

Shrimp Udon-I doubled the sauce recipe. I'd suggest adding a cup of water to make it saucier and to cut the saltiness. If you want to try homemade noodles, check this out: https://redhousespice.com/hand-pulled-noodles/ Don't skip the resting step!

Cake 101

START WITH:

Cake recipe - or use a box mix

Frosting recipe

Practice Practice Practice

MUST HAVE TOOLS:

Offset spatula

Aluminum pans (not black)

Cake Leveler - or use knife and toothpicks to mark

Decorating bags - can use ziplocs

Tips/couplers (optional)

Food Color Gel is best

To purchase supplies:

You can find certain items at Walmart, Hobby Lobby, JoAnne's, etc. plus Karen Annes on Gravois 

(or a cake supply store near you) 

Boards/boxes/foil/bags/tips/cake filling

Bake Cake –box mix (betty crocker is my fave) – mix in eggs & oil then slowly add water to get a cake with no large air pockets

    extra egg / butter instead of oil / milk(coconut) instead of water / dry pudding mix

    lower the temp / use insulator strips / rotate pans

    1 Mix yields 4 cups batter / approx. 2 lbs.

    use 2 or 3 leftover yolks to sub for no more than 1 egg per mix

    remove all but 1 yolk per white mix to get a light fluffy cake that still cuts well

USE BAKER’s JOY*** or DIY goop

Cool / Split / Level

Fill – build a dam / use frosting or cake filling (not both)

    place top cake/ and smooth side gap

    Crumb Coat – if necessary (I find this just makes top coating more difficult)

    I only do this on ‘cut’ cakes, when I’m building something

Frost – can use part or all butter but won’t work as well 

    Smooth with Viva (printer paper or parchment) / imprint with a textured towel or a 

        clean piece of ‘non-slip’ or texture sheets (aliexpress)
    Frosting can be made ahead and refrigerated or frozen – but bring to room temperature before using

Decorate – piping bags / tips / color icing

    Can use Ziploc bags or parchment paper cones 

    Border / write

2 days prior to serving – Bake cakes - cool in pan till you can ‘hold’ it

Larger cakes should cool longer so they don't crack

dump out-cool ‘as is’ on the bottom of pan  /level off the top & then cool cut side down   

fill cake – let sit overnite (this minimizes the side bulge look) 

1 days prior to serving – (Bake cupcakes) Frost / smooth / decorate

Pan	Svgs (2-layer)	Party svgs	Cups Batter each pan
6" round	12	10	2 - 4 / 1 mix
8" round	24	15	3 - 6 / 1 1/2 mixes
9" round	43	20	4 - 8 / 2 mixes
10" round	38	25	5 - 10 / 2 1/2 mixes
6" round 3"	-	5	2 / 1/2 mix
8" round 3"	-	10	4 / 1 mix
10" round 3"	-	15	6 / 1 1/2 mix
9x13	24	20	8 / 2 mixes
double 1/4	50	35	3.5 mixes for two
12x18	54	30	12 / 3 mixes
double 1/2	98	60	3 mixes each
6" square	18	10	2 - 4 / 1 mix
8" square	32	20	4 - 8 / 2 mixes
10" square	50	30	6 - 12 / 3 mixes

   If you have a scale – 1 mix yields 4 cups or 2 lbs. or 32 oz.

  Where the above says 2 cups – you’ll put 1 lb.  Or 16oz.

Small batch Decorator Buttercream

1/2 lb. Crisco (1 1/8c.)  - 8oz. (I use7.5 oz.)

   can use part or all butter but won’t work as well 

   Walmart–shortening (whiter, similar to hi ratio)/vegetable shortening taste test

2 lb. powdered sugar

scant 1/2 c. milk or water  - warm helps it mix better

 hold back some liquid for stiffer frosting – it will stiffen a bit when the water cools

 if you’re frosting cupcakes, a thinner frosting will be easier on your hands.

1 tsp. flavoring each - clear vanilla & clear butter 

1 tsp. salt 

Chocolate Buttercream

Sub 1 lb. powdered sugar with ¾c. cocoa (SACO dutch cocoa is my fave)

Add flavoring and salt (and cocoa) to shortening and start mixing on low. 

Alternately add powdered sugar and water while mixing. 

After all powdered sugar is added, stop and scrape bowl well. 

Mix on low for 2 minutes. 

cake mix extender 

1 1/2 cups all-purpose flour  

1 cup sugar  

2 teaspoons baking powder  

1/4 teaspoon baking soda  

Mix all ingredients together in a ziploc

store in fridge - add a couple Tbsp. to a half mix to get 12 cupcakes

3 Tbsp. to a full mix to get 24

I just use a couple Tbsp. out of another mix since I go through so many

When making cupcakes, a scoop is best for even sized 

I use the large Pampered Chef scoop (holds approx. 3 Tbsp.)

Quick Fix Chocolate Cupcakes****

1 1/2 c. flour                                  makes 18 cupcakes

1 c. sugar                                        fill liners 2/3 full

1/4 c. cocoa powder                     bake at 375 16-18

1 tsp. baking soda

1/2 tsp. salt

1/4 c. + 2 Tbsp. oil

1 tsp. vanilla

1 Tbsp. vinegar

1 c. hot water

Cake goop – DIY pan release

Even amounts: Crisco, oil, flour

Mix well, does go bad eventually

WASC-popular cake mix adaptation

1 box mix

1 c flour

1 c sugar

Dash salt

½ c melted butter (optional)

1 c milk

1 c sour cream

1 small pkg pudding (optional)

4 egg white (or 3 whole eggs)

1 tsp almond

This will yield the equivalent of 1.5 mixes so adjust pan size accordingly.

https://delishably.com/desserts/Cake-Decorating-Basics-How-to-Extend-a-Boxed-Cake-Mix

my web-site – www.terisdesserts.com feel free to steal ideas ;)

find links to Meramec classes here https://terisdesserts.com/classes

There is a list of ‘my’ classes there too.

on this blog:

3/26/23-sprinkled filled cake/jersey cake/RV cake

2/19/23 – how to make a Faultline cake         

2/15/23 – how to make an airplane cake

8/22/22 – the making of a Snoopy cake

9/26/20 - how to assemble a large 3D golf bag cake

2/21/20 - how to make a roller skate RK cake topper

1/1/20 - how to make a dog face cake using cake scraps also how to make a Tshirt cake

9/11/19 - how to assemble a tiered cake also how to frost a square cake

4/24/19 - how to make RK Dino cake toppers

8/21/18 - how to make a shape #3 cake with no waste also a cute simple lamb cake

9/6/16 - how to make MMF marshmallow fondant

9/11/19 how to assemble a tiered cake - Hammer a dowel down the center

Also a video of how to frost corners on a square cake

10/4/15 - #1 Elmo cake using the multi use cake pan (love it!)

8/16/15 - 3D 4-wheeler cake

12/30/14 - multi use pan again - shaped #40 + a cake showing a good use for cake scraps

3/11/14 - shaped Dino cake

9/14/13 - Cake made from chocolate chip cookies…

3/24/13 - building a 3D firetruck cake

6/25/12 - Awareness ribbon cake

3/13/12 - 3D frog cake

There's a great video on frosting a cake here:

https://www.lifeloveandsugar.com/how-to-frost-a-smooth-cake-with-buttercream/

I don't use a measuring cup (so I don't have to clean it)

Same with the jumbo tip to frost the sides. You've probable seen the Cake Boss use this technique.

Visit www.aliexpress.com set up an account for less $$ supplies

Make sure you never pay for shipping!! (it takes a while to get to you fyi)

If you find something you like, there’ll be another one with no shipping

Visit www.cakecentral.com for loads of ideas, help, etc. from people just like us

You need to set up an account but it’s free

Check out: YouTube – Buttercream Flower Series

Who likes Apple Fritters?

I often crave an apple fritter...but refuse to go get one. I tried one air fried one, meh. Today I thought I'd try again. I mixed up the 'Baked Apple Fritters' recipe found at https://nodashofgluten.com/baked-apple-fritters/ I used all AP flour, Granny Smith apple, forgot the vanilla, didn't miss it, but I did enjoy the taste of the nutmeg. I did not follow the bake/broil directions. I was determined to air fry them. Line your tray with foil. Use a cupcake scoop for a regular size fritter. (flatten them so the center gets cooked) I got 12 of that size plus 1 jumbo. On foil, cook 350 5 minutes, flip over, (doesn't need to be on foil), 5 more minutes. Flip back over, put a bit of glaze on top (use foil or you'll have a mess), 390 3 min, add more glaze, enjoy.

The two on the bottom right are still upside down so you can see the bottom.

They're not fried, obviously, but they satisfy the craving.

Cupcake 101

 Everything you need to know to make & decorate cupcakes - all in one spot!

Cake mix, or scratch?

To make a cake mix taste homemade:

Use butter in lieu of oil

Add an extra egg

Use milk (coconut milk, juice) instead of water

 

A cake mix doesn’t make 24 cupcakes anymore

Use this to make it go farther

Cake Mix Extender

1 ½ c. all purpose flour

1 c. sugar

2 tsp. baking powder

¼ tsp. baking soda

Mix in a Ziploc and store in fridge

Add 3 heaping Tbsp. to a mix.

 

Quick fix chocolate cupcakes

Great recipe using ingredients you probably have on hand

1 ½ c. flour

1 c. sugar

¼ c. cocoa powder

1 tsp. baking soda

½ tsp. salt

¼ c. + 2 Tbsp. oil

1 tsp. vanilla

1 Tbsp. vinegar

1 c. hot water

Makes 18 cupcakes

Fill liners 2/3 full

Bake at 375 16-18 min.

Use a scoop to evenly distribute the mix into cupcake liners.

The #24 scoop (disher) is perfectly sized for cupcakes.

Line your pans with cupcake liners. The ones that come in a container are more likely to sit nicely in the pans as opposed to the cute ones that come in bags as they tend to ‘stretch’ out.

Don’t leave cupcakes to cool completely in pans as the moisture may cause the wrapper to release from the cupcake.

If you want the bottom of your paper wrappers to look nice after baking, sprinkle some uncooked rice in the bottom of each well. Save and reuse.

If you want heart shaped cupcakes, use a ball of aluminum foil.

Gently tap the pan on the counter to settle the batter and minimize air bubbles. 

Not so hard as to dislocate the liners.

Don’t overfill your cupcakes – this will lead to very large domed tops.

Bake cupcakes at 350 for 15-20 minutes. Mini cupcakes take less time.

Check your oven temperature! Rotate cupcakes halfway.

Frost your cupcakes withing 48 hours of baking.

Freeze your well wrapped cupcakes a max of 3 months.

https://www.howtocookthat.net/public_html/how-to-pipe-butter-cream-flowers-using-only-a-ziplock-bag/

https://www.howtocookthat.net/public_html/8-piping-hacks-know/

Cupcakes should be cooled completely before frosting or before freezing.

https://www.lifeasastrawberry.com/cupcakes-101-10-tips-to-bake-the-perfect-cupcake/

https://www.lifeasastrawberry.com/cupcakes-102-how-to-frost-the-perfect-cupcake/

https://www.lifeasastrawberry.com/cupcakes-103-14-ways-to-decorate-cupcakes-like-a-pro/

Lots of fun topping/décor ideas here, even some advanced ideas.

https://www.lifeasastrawberry.com/cupcakes-104-how-to-store-and-freeze-cupcakes/

Includes a timeline for prepping for a party.

 

Add filling to your cupcakes. You can core out the center using a cupcake corer, an apple corer, or a paring knife, but it’s not necessary if you have a star tip.

Just squeeze some filling into the cupcake with a bag and a tip.

If filling with a chunky filling, small candies, etc. a core is best.

https://youtu.be/9Iblr21p208 to see a cupcake being filled

Small batch Decorator Buttercream

1/2 lb. Crisco (1 1/8c.)  - 8oz. (I use7.5 oz.)

   can use part or all butter 

   Walmart–shortening (whiter, similar to hi ratio)/vegetable shortening taste test

2 lb. powdered sugar

scant 1/2 c. milk or water  - warm helps it mix better

 hold back some liquid for stiffer frosting – it will stiffen a bit when the water cools

 if you’re frosting cupcakes, a thinner frosting will be easier on your hands.

Use clear flavoring if you want white frosting

1 tsp. clear vanilla flavoring 

1 tsp. clear butter (omit if using butter)

1 tsp. salt 

 

Chocolate Buttercream-

Substitute 1 lb. powdered sugar with ¾c. cocoa (SACO is my fave) 

Limit water to 1/4 to 1/3 c.

 

Add flavoring and salt (and cocoa) to shortening and start mixing on low. 

Alternately add powdered sugar and water while mixing. 

After all powdered sugar is added, stop and scrape bowl well. 

Mix on low for 2 minutes. 

 

It’s not necessary to have a lot of specialty bags & tips. Ziploc bags will work just fine.

You can put multiple colors of frosting in a bag, or add a stripe of food color up the side.

Pipe frosting on top, then flip cupcake upside down on wax paper, place in freeze for 10 minutes - Perfectly flat tops for decorating!

Tips

1M(open) vs. 2D(closed) – start on the inside vs. the outside for pretty rosettes

Use like a star tip with a blend of colors for hydrangeas

1A – 1 blob or all the around, start with a center blob to get tall

Vary tips to add texture.

Want to just use your spatula? Check out this video for a variety of ways https://youtu.be/RW4pZYe_6FY