DIY and Save – Balsamic Vinaigrette Dressing

Balsamic Vinaigrette Dressing

Made this for our grandson Dakota – it's a tasty and simple vinaigrette made with few ingredients
Course Salad


  • 1 pint sized glass jar with lid


  • 1/4 cup Balsamic Vinegar Don't skimp on your purchase – find a good quality balsamic vinegar – it does make the difference in the overall taste
  • 1/2 cup Extra Virgin Olive Oil
  • 2 TBSP Honey
  • 2 TBSP Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


  • Add all ingredients into glass jar, put on and tighten lid, shake well until combined
  • Store in the refridgerator
Keyword balsamic, salad dressing, vinaigrette, vinegar

12 Grain Cereal Potato Bread

12 Grain Cereal Potato Bread

Each slice of 12 Grain Cereal Potato bread is made with wholesome ingredients, like Rolled Oats, Barley (wheat), Millet, Rye (wheat), Brown Flax, Sunflower Seeds, Brown Sesame, Buckwheat Groats, Corn Meal, Wheat Bran, Rice Flour, and Sorghum Flour for delicious layers of flavor and nutrition.
The addition of potatos add softness to the dough and makes the dough easier to shape
This recipes is a unique blends of grains, seeds and nuts that give each loaf the delicious taste & nutrition you love. It's delicious, good nutrition for your balanced life. Excellent sandwhich bread or toasted with butter and jam.
Servings 6 Loaves


  • Haussler Mixer


Prepared 12 Grain Cereal

  • 1/2 cup 12 Grain Cereal I get mine from
  • 1/2 cup Rolled Oats Old fashioned not instant
  • 2 cups Boiling Water

Potato Water

  • 1 medium Russet type potato 300 – 400 grams this should be peeled and chopped as if you were making mashed potatos.
  • 4 cups water
  • 3 tsp salt
  • 3 tbsp butter

Sponge and dough

  • 15 cups Bread Flour: Read notes For sponge you will start with 6 cups flour. Halfway thru the sponge rise you will mix in 2 cups of flour. For the bread you will add another 6 – 8 cups of flour. Depending on how slack the dough is.
  • 1 cup sugar

Yeast Water

  • 1 cup warm water
  • 2 tbsp instant active dry yeast


Prepare 12 Grain Cereal

  • Bring 2 cups water to boil, add all grains, return to boil then turn down to simmer for 15 – 20 mins. Don't let burn – keep stirred. Let sit in pan until potatos are cooked.

Potato Water

  • Boil the potato in the 4 cups of water until the potato is fork tender. Do NOT drain. Water is needed for the sponge
  • Pour potato with water into the Haussler mixing bowl.
  • Add prepared cereal to potato water, stir then beat potatos and cereal in water until potatos are broken down.
  • Add butter and salt to hot potato water – stir well

Yeast Water

  • Combine yeast with water, stir until yeast is dissolved. Let sit for 5 mins.

Making the Sponge

  • Add flour and sugar to mixing bowl.
  • Turn Haussler on low and mix for 2-3 mins until flour is fully incorporated with liquid
  • Add yeast water. Continue mixing on low for another 2 – 3 minutes until all the yeast water has incorporated into the sponge.
  • Turn off mixter and leave dough covered for 2 hour.
  • After 1 hour add another 2 cups of flour mixing for 1-2 minutes.

From sponge to dough

  • Continue to mix in remaining flour until dough starts pulling away from bowl side. The dough will be somewhat slack. I look for most of the dough to be on the hook.
  • Perform a window pane check on the dough to determine how long to let the mixer knead. Generally 6 works – sometimes 8 minutes is required. Always knead on low speed.
  • Dump dough out on an oiled surface and do a few stretch and folds and gentle kneading to form dough.
  • Place dough into a large oiled bowl. Cover with damp cloth and allow to rise for at least an hour.
  • Once risen, divide into 6 equal portions and form loaves. Put loaves into oiled or sprayed bread pans. I use 6 1.5 qt glass bread pans.
    Let rise till double – generally 30 – 45 mins. I put mine into the ovens with oven light on. The light provides enough heat to promote rise.
  • Preheat oven to 375°. Bake for 45. Remove pans from oven. Remove loafs from pans. Allow loaves to cool on a rack.
  • These loaves freeze well.

Meat Ravioli with Quick Tomato Sauce

flour and eggs scattered on table before bread baking

Meat Ravioli with Quick Tomato Sauce

Serves 4-6

If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it’s important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don’t add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like. This recipe produces square ravioli with three cut edges and one folded edge. If using a fluted pasta wheel to cut, the folded edge may be trimmed so that all sides match. If you don’t have a pot that holds 6 quarts or more, cook the ravioli in two batches; toss the first batch with some sauce in a serving bowl, cover it with foil, and keep it warm in a 200-degree oven while the second batch cooks. Serve with your favorite tomato sauce or use our recipe for Quick Tomato Sauce.


Pasta Dough

  • 2 cups (10 ounces) all-purpose flour, plus extra as needed
  • 2 large eggs plus 6 large yolks
  • 2 tablespoons extra-virgin olive oil


  • 2 slices hearty white sandwich bread, torn into small pieces
  • 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
  • ¼ cup chicken broth
  • 1 large egg
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon table salt
  • 1 teaspoon ground fennel
  • ¾ teaspoon grated lemon zest
  • ½ teaspoon pepper
  • ½ teaspoon dry mustard
  • 1 pound ground pork


  • 1 large egg, lightly beaten
  • Table salt for cooking


1. For the pasta dough: Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (Pinch dough between your fingers; if any dough sticks to your fingers, add up to ¼ cup extra flour, 1 tablespoon at a time. Process until flour is fully incorporated after each addition, 10 to 15 seconds, before retesting. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)

2. Turn out dough onto dry counter and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap in plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. Wipe processor bowl clean.

3. For the filling: Process bread, Parmesan, broth, egg, parsley, garlic, salt, fennel, lemon zest, pepper, and mustard in now-empty processor until paste forms, 10 to 15 seconds, scraping down sides of bowl as needed. Add pork and pulse until mixture is well combined, about 5 pulses. Transfer filling to medium bowl, cover with plastic, and refrigerate until needed.

4. For the ravioli: Line rimmed baking sheet with parchment paper. Cut dough cylinder crosswise into 6 equal pieces. Working with 1 piece of dough at a time (keep remaining pieces covered), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square.

5. Dust both sides of 1 dough square lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat rolling steps until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue to roll out dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (If dough firmly sticks to counter and wrinkles when rolled out, carefully lift dough and dust counter lightly with flour.) Transfer dough sheet to prepared baking sheet and cover with plastic. Repeat rolling process with remaining 5 dough squares and transfer to prepared sheet (2 dough sheets per layer; place parchment between layers). Keep dough covered with plastic.

6. Line second baking sheet with parchment. Lay 1 dough sheet on clean counter with long side parallel to counter edge (keep others covered). Trim ends of dough with sharp knife so that corners are square and dough is 18 inches long. Brush bottom half of dough with egg white. Starting 1½ inches from left edge of dough and 1 inch from bottom, deposit 1 tablespoon filling. Repeat placing 1-tablespoon mounds of filling, spaced 1½ inches apart, 1 inch from bottom edge of dough. You should be able to fit 6 mounds of filling on 1 dough sheet.

7. Cut dough sheet at center points between mounds of filling, separating it into 6 equal pieces. Working with 1 piece at a time, lift top edge of dough over filling and extend it so that it lines up with bottom edge. Keeping top edge of dough suspended over filling with your thumbs, use your fingers to press dough layers together, working around each mound of filling from back to front, pressing out as much air as possible before sealing completely.

8. Once all edges are sealed, use sharp knife or fluted pastry wheel to cut excess dough from around filling, leaving ¼- to ½-inch border around each mound (it’s not necessary to cut folded edge of ravioli, but you may do so, if desired). (Dough scraps can be frozen and added to soup.) Transfer ravioli to prepared baking sheet. Refrigerate until ready to cook. Repeat shaping process with remaining dough and remaining filling.

9. Bring 6 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt. Cook, maintaining gentle boil, until ravioli are just tender, about 13 minutes. (To test, pull 1 ravioli from pot, trim off corner without cutting into filling, and taste. Return ravioli to pot if not yet tender.) Drain well. Using spider skimmer or slotted spoon, transfer ravioli to warmed bowls or plates. Serve immediately, passing extra Parmesan separately.

To Make Ahead: Freeze uncooked ravioli in single layer on parchment paper–lined rimmed baking sheet. Transfer to zipper-lock bag and freeze for up to 1 month. Cook from frozen with no change to cooking time.


Parker House Rolls – from My Mother’s CookBook

I have this old cookbook my mother created. She told me that this was a school project for Home Ec. I want to capture the recipes contained in the cookbook before they are lost for ever. I have captured the original recipe in her hand writing.

The original recipes don’t provide complete instructions. I’ve interpreted what I could. I hope to recreate the recipe in the near future. I will post updates to the recipe after I’ve had a chance to recreate it.

If you’d like to prepare the Parker House Roll dough in advance, you can mix the dough, let it rest at room temperature for about 10 to 15 minutes and then put the dough in the fridge overnight. Complete the first rise (the bulk fermentation) in the fridge for about 12 to 16 hours (overnight). The next morning, go straight to shaping and buttering the dough. Let the dough rest until the rolls become puffy; this may take slightly longer than expected to account for the dough being cold. Go ahead and bake as directed in the recipe. Happy baking!

Parker House Rolls

Dorthy Durgin Stuertz
Parker House Rolls Recipe from My mother's cookbook
Course Breads, Side Dish


  • 1 pint scalded milk
  • 1 cake yeast or 1 package yeast or 7 grams yeast or 2 1/4 tsp yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 tbsp lard
  • 3 pints flour or 360 grams or 3 cups


  • Dissolve sugar and yeast in lukewarm water. Add lard and 1/2 pint of flour. Beat smooth. Let rise until light or about 1 hour. Add rest of flour or enough to make dough. Knead. Let rise for 1 1/2 hour, then knead and roll out. Cut into rolls. Let rise 3/4 hour.
    Bake @ 350° for 20 mnutes or until golden brown


Shaping rolls
Roll the dough so that it has a rectangular shape that is about 1 foot in length and 8 inches wide. The thickness of the dough should be about ¼ inch.
Cut the length of the rectangle into 2-inch strips.
Cut each strip into thirds so that the resulting pieces are about 2 x 4 inches.
Fold the 2 x 4 inch pieces so that one end is about a ½ inch from lining up with the other end.
Place the dough on a lightly greased baking sheet with the 2 ends facing down.