Flour-Based Meals for a Home Cooking Family Members Supper
Many Japanese dishes are flour-based, and Osaka has a long history of developing new recipes using this versatile ingredient. The city’s location as the hub of transportation and commerce during the Edo Period also spawned new dishes based on popular foods. World War II also fueled the development of flour-based dishes in Osaka, where American military personnel used flour to make dumplings. Rice was scarce and flour-based foods became popular, and dumplings were a quick and convenient solution to the city’s food supply.
Scalloped Potatoes
You can turn ordinary scalloped potatoes into a show-stopping side dish in minutes! This recipe is both quick and crowd-pleasing, and the cheesy goodness is guaranteed to delight your guests! Plus, it’s perfect for potlucks! Try this delicious recipe today! You’ll thank yourself for trying a gluten-free recipe soon! It’s easy, delicious, and a great option for those with food allergies.
Make ahead: Before serving, prep the scalloped potatoes and prepare a sauce. You can even prepare them in advance and simply heat them up when needed. Just don’t leave them uncooked in the fridge, though. They’ll start to brown and may taste bland. You can also add ham or cheese to give the dish a new twist! You’ll love the results! Here’s how to make scalloped potatoes the easy way.
Make the sauce: Traditionally, scalloped potatoes are made with white sauce or canned soup. However, if you want to make them from scratch, you can omit the canned soup or add fresh greens. Fresh kale and baby spinach work well, and you can also add 1/4 cup of basil pesto to the sauce. You can even substitute half sweet potatoes for half regular ones. Make sure that the potatoes are peeled and sliced thinly.
Cinnamon Sugar Apple Cake
The first step in making a delicious flour-based dish is to cut the apples into thin slices. Place the slices in a large bowl. Sprinkle them with cinnamon and sugar. Mix together the flour, sugar, baking powder, and salt. Add the oil and eggs. Stir in the vanilla. Pour about 1/3 of the batter into the prepared tube pan. Spread the batter with a spatula. Bake the cake for approximately one hour or until the top is set.
You can make this cinnamon sugar apple cake plain, but you can also dress it up by adding some of Yossy’s additional recipes. For a richer version, add a drizzle of Maple Coffee Glaze or sprinkle with some coconut whipped cream. Another great addition to the classic dessert is a topping made from whipped cream or vanilla ice cream. You can also top the cake with sliced organic Washington apples. https://twitter.com/stevehacks/with_replies
Grandma’s Irish Soda Bread
You can make an easy version of Grandma’s Irish Soda bread by omitting the eggs. It is also possible to add caraway seeds. You can even turn it into biscuits. Soda bread dries out quickly, so it is best eaten fresh and warm. Make sure to wrap it well before freezing. Here’s a recipe that Julia used to make every year.
Traditional Irish soda bread is a dense, flavorful, and golden brown crust. It is perfect for breakfast, snacking, or dessert. This recipe requires only basic pantry ingredients, so you can make it on a budget. You can replace raisins with caraway seeds or herbs, or you can leave them out for a more classic plain bread. The flavor is delicious and comforting. You can enjoy the flavor of Grandma’s Irish Soda Bread for breakfast, lunch, or dinner.
This recipe makes two loaves. Traditional soda bread makes one loaf. For the cranberry-orange bread, use 1 cup of buttermilk and omit the egg. You can also make a half-recipe by adding 3/4 cup plus 2 tablespoons of beaten egg to the batter. Then, slice the loaves as desired. You can freeze them for up to 3 months. When ready to use, they can be thawed in the microwave or left at room temperature.
Fresh Pasta
While it is most commonly served in the form of flat noodles, fresh pasta can be made into any shape you desire. It is usually boiled for two to three minutes to reach an al dente texture. Because fresh pasta contains no preservatives or ingredients that would compromise its taste, the dough is softer than that of dried pasta. Moreover, fresh pasta does not hold up to the same cooking times as dried pasta.
Dried and fresh pasta are both flour-based dishes. Dried pasta does not contain eggs, which gives them the ability to stay fresh for a longer period of time. In addition, dried pasta is usually made from semolina flour, which is high in carbohydrates and provides more energy. Despite the fact that dried pasta is less nutritious than fresh pasta, it is still possible to find healthy recipes using both types.
To make fresh pasta, you first need to mix the dough and let it rest for a few minutes. After a few minutes, you can start cooking the pasta. Once the water boils, place a handful of fresh pasta into the pot. Stir occasionally while cooking to prevent it from sticking. Typically, fresh pasta lasts for two to three days. Fresh pasta should be cooked before serving, as it has more fat, cholesterol, and lower carbohydrates than dried pasta.
Snickerdoodle Cookies
Snickerdoodles are a flour-based cookie that originated in New England in the late 1800s. They may have been invented by Cornelia Campbell Bedford, as New Englanders are known for giving their baked goods whimsical names. Some early cookbooks even listed them in the cake chapter, suggesting that they were perhaps more pillowy than puffy. Regardless of their origins, Snickerdoodles have become a classic American cookie.
The dough for snickerdoodles is similar to that of a basic sugar cookie, but it also contains cream of tartar, which gives the cookie its characteristic acid flavor. Cream of tartar prevents the sugar in the cookie from crystallizing and also activates baking soda. This combination increases the baking soda’s effect and makes the snickerdoodles rise.
Another key ingredient in snickerdoodles is cream of tartar, a fine white powder made from a by-product of wine-making. Cream of tartar neutralizes the acidity of baking soda and gives the cookie a lighter, chewier texture. It also imparts a mild tangy flavor to the dough. As a bonus, the name is derived from the German word “schnecken,” which refers to a spiral-like shape of a snail shell. https://stevehacks.com/
