Recipes tagged with « Home Cooking »
Rustic Pizza Dough
Basic dough with tweaked hydration for chew and tang. Yeast swapped to active dry for pantry ease. Partial whole wheat adds texture, flavor depth; oil replaced by a bit of apple cider vinegar for subtle lift and a lighter crumb. Hands-on mixing and kneading detailed. Dough rest modified, touches on visual and tactile cues over strict timing. Perfect for home ovens, flexible on flour brands and water temps. Advice on salvaging over- or under-proofed dough, alternate rising spots, and simple fixes for overly sticky dough included.
Vanilla Skillet Cake
A quick, simple vanilla cake baked in a skillet. Uses all-purpose flour and baking powder combined with butter, sugar, and egg. Vanilla extract swapped for almond extract for a nutty aroma. Milk replaced by half plain yogurt for moisture and tang. Baked around 35 minutes; tactile cues guide readiness. The method flips usual mixing and baking steps. Cake cools inverted atop the skillet, making for easy release. A technique swap aside, the fundamentals remain: creaming butter and sugar, folding, alternating wet and dry. A practical twist, avoiding specialized pans. Easy substitutions outlined, troubleshooting typical pitfalls like dense crumb or sticking. Reliable for unsweetened, simple dessert needs. Savory twist suggested for advanced cooks.
Chicken Pot Pie Classic Twist
Chicken pot pie with a flaky shortcrust base, veggies simmered in a savory stock. Chicken cooked poached, tender, diced. Carrots swapped with parsnips; potatoes replaced with sweet potatoes for earthiness and natural sweetness. Addition of fresh thyme for herbal brightness. Pie topped with a cheddar crust wash instead of milk for deeper color and flavor. Filling thickened with brown rice flour. Roast garlic added to onion sauté for mellow richness. Visual cues emphasized over clock. Crisp crust, bubbling edges, gentle jiggle in center mark doneness.