Looking for an easy bread recipe? Discover the ultimate guide to making delicious batter bread. Perfect for beginners and food lovers alike! Easy Batter Bread I love making batter breads, especially when there doesn't seem to be enough hours in the day to get everything done. They only need to rise once, so that frees up time to do other things. Easy Batter Bread Makes 1 loaf (about 20 to 25 ounces) Ingredients • 2 cups all-purpose flour * • 1 Tbsp sugar • ¼ tsp sea salt • 1 ¾ oz pkg active dry yeast (1 pkt) • ¾ cup milk • ¼ cup water • 2 Tbsp butter • 1 whole egg, lightly beaten Generously grease a 9×5-inch loaf pan or a 1 quart casserole. Instructions 1. In a large mixing bowl, combine 1 cup flour, sugar, salt, and yeast. Set aside. 2. In a small pan, heat the milk, water, and butter to 120°F. Pour into the flour mixture then add the beaten egg . 3. On low speed, blend until moistened; then beat at medium speed for 2 minutes. Stir in the remaining flour until you have a stiff batter. I use a dough hook for the last step. If necessary, you can add up to an additional ½ cup flour to get the right consistency. Just make sure all the flour is thoroughly mixed in. 4. Spoon into the prepared pan; cover and let rise in a warm place until light and almost doubled in size, 30 to 50 minutes. 5. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is golden brown. Remove from pan; cool on rack. * Start with 2 cups and add up to ½ cup more if needed. Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Printable Recipe▼

​ ​ ​ ​ Best Breakfast Casserole                                          10 servings ​ ​ ​ ​ Ingredients ​ ​ •  8 slices of bread, crumbled up ​ ​ •  8 oz Swiss cheese, grated ​ ​ •  1 lb bacon, fried* and crumbled ​ ​ •  8 oz mushrooms, chopped, sauteed in a bit of bacon fat ​ ​ •  1 medium onion, chopped ​ ​ ​ •  8 oz Cheddar cheese, grated ​ ​ ​ •  8 eggs ​ ​ •  2 cups of milk ​ ​ • 1½ cups half and half ​ ​ •  2 tsp Worcestershire sauce ​ ​ •  1 tsp seasoned salt ​ ​ •  1 tsp dry mustard ​    •  Sea salt and black pepper to taste ​ ​ ​ Grease a 9-x-13 dish. ​ ​ ​ ​ Instructions ​ ​ ​ 1.  Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese,           sauteed mushrooms and onions over bread. ​ ​ ​ 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; ​ ​      pour over other ingredients.  Cover and refrigerate overnight. ​ ​ 3.  Preheat oven to 350°F; bake uncovered for 1 hour.  Let it sit for 15 minutes ​ ​       before serving. ​ ​   ​ *Bake or fry bacon until done, not overly crisp. It can be cut with scissors ​ ​   if it needs it. ​ ​ ​ ​ KEYWORDS ​ ​ best breakfast casserole, breakfast quiche casserole        ​ ​ ​ Breakfast Breakfast Casserole Fruit Salad Waffles Easy Pancakes

Condiments, Marinades & Dressings Creamy Russian Dressing T his unique dressing is great poured over salads but also takes plain vegetables to another level. I like to use it as a dressing with potato salad. I ngredients • 1 cup mayonnaise • 1/3 cup chili sauce • ¼ cup chopped green onions (¼-inch dice) • 2 tsp sugar • Dash of hot sauce • 1 tsp Worcestershire • 1 tsp minced horseradish or more to taste (optional) • ½ tsp sea salt Instructions 1. In a small bowl, combine all ingredients; mix thoroughly. 2. Pour into an airtight container; chill at least an hour. It should keep, in a tightly sealed container, for up to 2 weeks. Info Because of the color, Russian Dressing and Thousand Island Dressing are often thought to be the same. But Russian Dressing is spicier, with hints of horseradish and hot sauce. On the other hand, Thousand Island Dressing is sweeter and and contains sweet pickle relish. #RussianDressing #CreamyRussianDressing

Condiments, Marinades & Dressings 2-3 servings Garlic Parmesan Dressin g A super simple dressing for a Caesar salad or just about any salad. This recipe is easily doubled. For croutons recipe, click here . Ingredients • 1/3 cup Parmesan cheese • 2 garlic cloves, minced • 2 Tbsp good olive oil • 2 Tbsp lemon juice • 2 Tbsp water Instructions 1. Combine all ingredients in a small bowl and mix with an immersion blender. (Can also use a blender.) 2. Season with sea salt and black pepper to taste. 3. Store sealed tightly in a jar; refrigerate. Flip top bottles for dressings are perfect for storing salad dressings. Or if you prefer something a little fancier, look at this cruet . KEYWORDS parmesan dressing

Condiments, Marinades & Dressings Bleu Cheese Dressing (2) This bleu cheese dressing is totally different from the first one. Simple to make, you just whisk everything together and chill. I like to taste it after it's been chilled for a while to check the seasoning. This is another recipe that I've had for a long time. Makes about 2 cups. Ingredients • 1 cup buttermilk • ½ cup sour cream • ¼ cup mayonnaise • ½ small garlic clove, minced • 4 ounces blue cheese, crumbled • ¼ tsp dried parsley • ½ tsp sea salt • ¼ tsp fresh ground pepper Instructions 1. In medium bowl, whisk tohether first 4 ingredients; add blue cheese and parsley; add salt and pepper. 2. Pour into a sealable container ( like this ); chill before using. Should last for up to 5 days. KEYWORDS best bleu cheese dressing, bleu cheese dressing

Stir-Fried Orange Chicken 2 generous servings This is my favorite of all the stir-fry dishes that I've made. I happen to like the sweetness of the orange but if I want it a little spicy, the addition of a few red pepper flakes makes that happen. As stir-fried recipes go, this one is fairly simple to make. Stir-Fried Orange Chicken 2 generous servings Ingredients • 1 Tbsp soy sauce • 1½ tsp cornstarch • 1 tsp grated ginger • 1 clove garlic, minced • 1 pound boneless, skinless chicken breasts • 1 medium carrot, finely julienned or coarsely grated • ½ cup orange juice • 2½ tsp cornstarch • 2 Tbsp of a good vegetable oil, for this I use peanut oil • 2 cups cooked rice (hot)

Our Herb & Cheese Batter Bread is the perfect addition to pasta or salad. It's so simple to make and contains basic ingredients. Cheesy Herb Batter Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF I like this bread because it's a great base to make a sandwich. I don't always use the Italian spices except when pasta is also on the menu. Add extra cheese on each slice and put under the broiler for your cheese lovers. about 20 to 25 ounces Favorite Things from the Kitchen What I like about this recipe: • It's super easy to put together. • Simple, easy to get ingredients-nothing exotic here. • It smells wonderful while it's baking! • No kneading About the Ingredients: • Onion: White or yellow onions; diced spring onions are good too! • Garlic: Adds a lot of flavor to this recipe. • Butter: Not much is required, unsalted is best. • All-purpose flour: Fresh four makes a better loaf of bread. • Sugar: Necessary to feed the yeast. • Italian Spices: You can use dried, freeze-dried or fresh. • Yeast: Use the regular yeast in the packet, not rapid rise. • Milk: Whole milk works the best! • Shredded cheese: You can use cheddar, Swiss or Parmesan. • Egg: Fresh, of course. I use the large size. Ingredients • ¼ cup diced onion • 2 minced garlic cloves (optional) • 2 Tbsp butter • 2 cups all-purpose flour* • 1 Tbsp sugar • 1 tsp Italian spices • ¼ tsp sea salt • 1 ¾ oz pkg active dry yeast • ¾ cup milk • ¼ cup water • ½ cup shredded cheese • 1 whole egg, well beaten Generously grease a 9×5-inch loaf pan. Instructions 1. In a small skillet, melt the butter and add the onions (and garlic); sauté just until crisp-tender; set aside. 2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and yeast. Set aside. 3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into the flour mixture then add the cheese, beaten egg and sauteed onions. 4. On low speed, blend until moistened; then beat at medium speed for 2 minutes. Stir in the remaining flour until you have a stiff batter. If necessary, you can add up to an additional ½ cup flour to get the right consistency. Just make sure all the flour is thoroughly mixed in. 5. Spoon into the prepared pan; cover and let rise in a warm place until light and almost doubled in size, 30 to 50 minutes. 6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is golden brown. Remove from pan; cool on rack. *Start with 2 cups and increase gradually up to ½ cup if needed. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Cheesy Herb Batter Bread

Pasta-How to Make PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Pasta recipes are as varied as their creators. Most combine flour, eggs, and salt to create their beautiful dough. What I like is that it can be done by hand or machine. I have even used my old bread machine to mix up pasta dough. I do prefer using my mixer and it comes out perfect every time. Tips for making pasta: • I measure flour by the fluff, dip, and level method. • It's important that the dough not be too dry. That's why I save out ¼ cup of the flour. Eggs aren't always the same size; I use large in this recipe and others on this site. • I normally use semolina flour, a high-protein wheat flour. It helps the pasta hold its shape during cooking and has the perfect texture. • The pasta's rough texture helps the sauce cling better, • If the dough seems too dry, add water, a teaspoon at a time until the right consistency is reached. • It's important to let the dough rest. This allows the gluten to relax, making the dough pliable and easier to cut. • The eggs must be well-incorporated into the dough for the pasta to be successful. This step can't be hurried. • The dough is thin enough if you see light through it. • Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly firm to the touch or bite. Ingredients • 2¾ cups all-purpose flour • 3 large eggs, beaten • ¾ tsp sea salt Instructions Using a mixer: 1. In mixing bowl, mix 2½ cups flour and salt; add the beaten eggs. Using the dough hook, mix the dough on medium-low speed for 5 minutes, checking often to see is the additional ¼ cup flour is needed. Dough should be slightly tacky, but not sticky. 2. Continue mixing until the dough is smooth and springy, 2 to 3 more minutes. 3. Take dough out of bowl and lay on a piece of lightly floured parchment paper. Cover with a clean kitchen towel. Let it rest for 30 minutes. 4. Cut into pieces (4) and finish making your pasta. Making pasta by hand: 1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour and salt in a mound and make a well in the center. Pour the beaten eggs in the well and start to combine the mixture with a fork. 2. When it's starting to come together, use your hands to work dough into a ball. At this point you'll know if you need to add any of the remaining ¼ cup of flour. 3. Knead the dough by pushing down with the palm of the hand, fold over, do a quarter turn, and repeat. Do this step until the dough is smooth and springy, about 8 to 10 minutes. 4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full 30 minutes. Cut into pieces (I do 4) and proceed to make pasta. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Homemade Pasta

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

Laundry Simple DIY Laundry Detergent • I use lavender or orange essential oils because they're my favorites, but the list is endless. Just make sure that you use the real essential oil . • Storage jars in many sizes like the 1 gallon Anchor Hocking one shown above have many uses for your laundry room. • I like to use a pipette (shown in the foreground in the image below) to add the oil to the mix. Click here to print a frameable PDF of the recipe >>> A bout the Ingredients • Baking soda -Most people are familiar with this workhorse. It's a natural for cleaning and deodorizing. • Washing soda -Gives a great boost to any cleaning product. • Epsom salts -Not only helps soften clothes, but also reduces static cling and helps to remove stains. It also helps to reduce soap scum in your washer, • Kosher, white or sea salt -Keeps colors bright and from fading. • Essential oil -Each oil has it's attributes-lavender promotes calm, relaxation, and better sleep. • Moisture absorbing packs -I like the food grade packs because they keep the ingredients from clumping and I can use them in so many other things. Simple DIY Laundry Detergent Ingredients • 1½ cups baking soda (sodium bicarbonate) • 1½ cups washing soda (sodium carbonate & water) • ½ cup Epsom salts (magnesium sulfate) • ¼ cup kosher or white sea salt • 10 to 20 drops of essential oil (lavender or orange ?) • Moisture absorbing packs (optional but good to use) Instructions In a large bowl, mix all of the dry ingredients together, then the essential oil, stirring constantly as you do. Mix again until thoroughly mixed, (I like to use a whisk). Pour into jar of choice and seal, using the moistur e absorbing packs if you have them. Use 2 tablespoons for an average load. * The packs I am suggesting are food grade so they have multiple uses. Print Jump to Recipe Share Pin Share RATE Don’t love it Not great Good Great Love it

Creamy Lemon Garlic Pasta PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This recipe possesses a special allure. It's creamy, infused with, and brightened by a touch of lemon. With just a handful of simple ingredients, it's a breeze to make. I love that it pairs beautifully with various pasta types. Tips for success with this dish: • Sauté the garlic on low heat; you do not want it to brown. Browned garlic tends to be bitter in taste. You should see just a few bubbles while it's cooking. • Cook your pasta 2 minutes short of done to al dente. It will continue cooking in the sauce. • Use fresh lemons and taste the juice before using. If it tastes too strong (acidic), add less than the recipe states. You can add a little water to the juice to help to cut the strong taste. • Cook the sauce on low heat to keep it from curdling. If it does curdle, you can use an immersion blender to smooth it out or toss it into a blender. If you need to, extra heated cream can be added. • Fresh pasta cooks in a fraction of the time it takes to cook dried pasta. So if using fresh pasta, cook after the lemon sauce is done. Favorite Things from the Kitchen Phillips Pasta Maker About the ingredients: • Pasta: Use a good quality, semolina if possible. • Olive oil: I like to use cold-pressed virgin oil. • Garlic: Use cloves that are firm to the touch. • Heavy cream: Do not use half & half. • Lemon juice: Lemons vary in acidity. Meyer lemons tend to be a little sweeter. I always taste to make sure. • Lemon zest: I scrub the lemons with salt and rinse to make sure they're clean. Only use the colored part of the lemon peel. This is my favorite microplane that I use for zesting and fine grating. • Parmesan cheese: I like to grate or shave from a fresh block of cheese if I have it. More often than not, I use a good quality shaved or grated cheese from a bag. Ingredients • I package of pasta (13 to 15-ounces) • ¼ cup of a good olive oil • 2 to 3 fresh cloves of garlic, finely chopped • 1 cup heavy cream • ¼ cup fresh lemon juice (can use up to ½ cup if sweeter) • 2 tsp lemon zest (from the colored part of the peel) • ¾ cup grated parmesan cheese (shaved cheese works too) • Pasta water Instructions 1. Prepare all the ingredients for the sauce. It cooks while the pasta is boiling. 2. Using a large pot on the stove, pour in 4 quarts of water; add 2 teaspoons of salt. Bring to a rolling boil and add the pasta. Cook according to the instructions on the package. 3. In a large skillet place the olive oil and the chopped garlic. Cooking on low heat, sauté for 5 minutes without browning. Add the cream and lemon zest, stirring constantly until it begins to thicken. Stir in the lemon juice until well combined. Turn off the heat. 4. Drain the pasta, saving about 1 cup of the pasta water. Add the pasta to the sauce in the skillet. Mix well, adding some of the pasta water if the sauce seems too thick. Add the parmesan cheese and toss OR add the cheese to each individual serving. Garnish with chopped parsley or basil leaves torn into pieces. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Creamy Lemon Garlic Pasta

Kimchi PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is a simple recipe for producing a delicious homemade kimchi.