Italian Biscotti by Grandma Jackie

 Mama Jackie's traditional almond biscotti recipe

This recipe was posted by TikTok user @momma.jackie65.
Ingredients: 

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1 cup almonds
• 3 eggs
• 1 splash almond extract 

Instructions:

1. Combine the ingredients to form the dough.
2. Shape the dough into logs.
3. Perform the first bake.
4. Remove the logs from the oven, slice them, and return them for a second bake to achieve the classic hard, crunchy texture. 

Grandma Jackie's biscotti recipe

This is a slightly different recipe posted on the website grandmajackiesrecipes.com.
Ingredients: 

• Dry: Flour, baking powder, salt, roughly chopped slivered almonds.
• Wet: Softened butter, sugar, and eggs. 

Instructions:

1. Prep the almonds: Roughly chop the slivered almonds and set them aside.
2. Combine dry ingredients: In a bowl, mix the flour, baking powder, and salt.
3. Combine wet ingredients: Cream the softened butter and sugar until light and fluffy. Add the eggs one at a time.
4. Finish the dough: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the almonds.
5. Bake: Form the dough into logs and perform the two-step baking process to create a crispy finish. 

How to find the recipes

If you need additional detail on these recipes, you can:

• Search for the specific videos: Look for TikTok videos from @momma.jackie65 or YouTube videos linked to the family recipes.
• Visit the website: Check the recipe on grandmajackiesrecipes.com for the "Grandma Jackie" version. 

Stabilized Whip Cream

  

Use whip it. 1 packet per 1 cup heavy cream, 1/4 cup confectioners sugar, 1/2 tsp vanilla. 

Double the recipe. 

Dave’s Chicken and Peppers

 Chicken thighs

Red peppers

Fresh mushrooms

Tomato sauce - small can

Crushed tomatoes - 18 oz

Flour the chicken, season with salt and pepper. Brown the chicken in hot oil but don’t cook all the way. Take the chicken out and sauté the vegetables and add the tomatoes, season with salt and pepper.

Put everything in baking dish, cover with foil and bake at 350 for about 40 minutes. 

Perfect Apple Crisp Topping

 

FOR THE CRUMB TOPPING:
1 ⁄3 cup light brown sugar
1 ⁄4 cup all-purpose flour
1 ⁄2 teaspoon ground cinnamon
1 tablespoon butter , melted

Mom’s Spaghetti Sauce

 1 can - 28 oz crushed tomatoes

1 can - 28 oz tomato sauce

1 can -28 oz tomato purée

2 small cans tomato paste

3 big cans water

2 onions, chopped small

6-8 cloves minced garlic

Bone in country style spare ribs

Your favorite meatball recipe

Seasonings: salt and pepper, fresh parsley if available, or dry,  a little bit crushed red pepper, fresh basil if available or dry, a little red wine, a handful of pecorino Romano cheese, a few tablespoons sugar

You can add more or less to your taste  

For the sauce:

Sauté onions and garlic in olive oil until transparent in a large kettle.

Add the purée and sauté in the onions and garlic. 

Add the water and seasonings. 

Brown the ribs on both sides, season with salt and pepper and add to the sauce. Bring the sauce to a boil and simmer stirring occasionally so it doesn’t stick to the bottom. 

Cook on low, 2.5 to 3 hours with the cover half off. The last hour take the cover off to thicken. I make this the day before we eat so the flavors can meld together. 

Sourdough Bread by Ben Starr the Ultimate Food Geek

 In a large bowl, combine:

4 oz/113g sourdough starter (UNFED, straight from the fridge…at 100% hydration…meaning when you feed it, you feed quality weights…not cups of flour and water).

12 oz/340 grams water (ideally filtered. These are ounces by weight…not fluid ounces…although they are one and the same.

Stir to distribute in the starter. Then add:

1 lb. 4 oz/567g all purpose flour or bread flour. 

0.7 oz/20g salt any type. Avoid using iodized salt.

Stir until it’s too stiff to work with a spoon. Use your hands to bring the ingredients together in a uniform dough, about 15 seconds.

Oil the plastic bowl with the dough and cover or place in a well oiled, gallon sized ziploc bag. 

Rise at room temperature until at least doubled in bulk. For most people this will take about 12 hours. 

Once the dough has doubled you can leave it up to 12 hours if necessary. 

The longer the dough rises, the better the flavor. 

Shape the dough into a boule and place in a greased Dutch oven or loaf pan. Cover and let rise on the counter for 90 minutes. 

If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces of flour and 4 ounces of water, sit for 1 hour at room temperature, then refrigerate. Repeat this step the next day this will bring your starter closer to 100% hydration that works for this recipe. 

score the loaf with scissors. place in a COLD oven at 425° and bake covered for 45 minutes. remove cover and bake fir an additional 15 minutes. 

Remove from baking vessel and cool completely before slicing. 

Enchiritos

 Prepare 1 box 

Old El Paso cheesy Mexican rice. I couldn’t find this so I substituted with Rice a Roni four cheese.

While that cooks, brown 1 lb. ground beef. Drain the excess grease and add your favorite taco seasoning and half a cup of water. Let that simmer a few minutes. 

Next you will need 4 burrito size tortillas. 

Spread 1/4 of a can of refried beans on each one, then 1/4 of the taco meat on each. Spread some rice and some shredded cheese. 

Roll them up like a burrito.

Place seam side down on a greased baking dish. 

Pour a 19 oz can of red enchilada sauce and top with 2 cups of shredded cheddar cheese. 

Bake at 400° for 15 to 20 minutes until the cheese is melted and bubbly. Serve with favorite toppings.