Best Bonnies Homemade All Purpose Chefs Salt Recipes

BONNIE'S OLD-FASHIONED POTATO SOUP WITH BACON

Steps:

• 1. Wash, peel and chop the potatoes, carrots, and celery.
• 2. In a large, deep skillet, fry the chopped bacon until brown, and reserve 2 TBSP of the grease to make a roux.
• 3. Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. Drain and spoon the vegetables out of the skillet and set aside. Wipe out the skillet with a paper towel. Heat the skillet over medium heat and add 2 tablespoons of bacon grease and 2 tablespoons of butter. When a pinch of flour makes the oil bubble, Stir in 4 tablespoons of flour and make a simple roux. Let it bubble for a couple of minutes, or until it starts to turn a very light brown.
• 4. My substitute for All Purpose Flour is My Kitchen Flour and consists of equal parts of these four flours: MY KITCHEN FLOUR Brown rice flour, superfine cornstarch potato starch tapioca flour
• 5. Using a whisk, add the 4 cups of chicken stock, slowly to the roux.
• 6. Return the pre-cooked vegetables to the skillet and add the seasonings: basil, celery powder, garlic powder and the bay leaf, salt and pepper. Stir the mixture.
• 7. Cook over medium low heat until the potatoes are about half done, about 20 minutes, then add the bacon, heavy cream and the parsley.
• 8. Simmer on lowest setting until potatoes are tender, about 10 to 15 minutes. Check the seasoning to see if it needs more salt.
• 9. Remove the bay leaf and serve with crusty bread.

GRANDMA BONNIE'S CINNAMON ROLLS

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

GRANDMA BONNIE'S DREAM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH

Steps:

• Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile-bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading . . .
• To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it-the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don't hold back: This is where the perfect, toothsome texture of your pasta is formed. Get in there and work it!)
• When the pasta is ready, wrap it in plastic and let it rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
• To roll out pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it-this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again-changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough.
• For whole wheat pasta, substitute 2 cups of whole wheat flour for 2 cups of the all-purpose white. Whole wheat flour is really dry, so you'll likely have to add some water. Start with 1/4 cup water and see how it goes. You don't want tight, nervous-feeling dough, but how much water you need to add depends on what the flour is telling you that day.
• Pasta needs to be cooked in lots of water that's salty like the ocean. Every single time I cook pasta I taste the water to make sure it's correctly seasoned. This step is imperative; if you don't season your pasta water correctly, it doesn't matter how good your sauce is, your pasta dish will never recover.
• So here's what you need to do: Season your pasta water abundantly (as I said, like the ocean-not the Dead Sea!), bring it to a boil, add the pasta, and give it a good swish to make sure the pasta doesn't stick together. Don't crowd your pasta; it needs plenty of room to swim around.
• You want dried pasta cooked al dente, which means "on the tooth," so cook it about one minute less than the package directions recommend (it's going to cook more once you add it to the sauce). When you bite into any well-cooked dried pasta, you should see a little nugget of hard pasta on the inside. It shouldn't be crunchy, but it should definitely have a toothsome bite.
• Fresh pasta is a different story. It has not been dried so it's impossible to get that dry white center, and a limp noodle is no fun. Fresh pasta cooks very quickly, so it's essential to pay attention. What you're looking for is a noodle that's tender but also has that toothsome texture when you bite into it.
• Once the pasta is cooked, whether fresh or dried, you need to perform the marriage of the pasta and sauce by draining the pasta and cooking it in the sauce for a couple minutes, until the sauce hugs the pasta. It's a good idea to always reserve a little of your pasta cooking water; you never know when you're going to need to loosen up your sauce, and this is the way to do it. As the pasta and sauce cook, give them a sprinkey-dink of grated Parm, a drizzle of big fat finishing oil, and stir or toss VIGOROUSLY. This is the glue that holds the marriage of the pasta and sauce together-they should cling to one another! Serve the pasta immediately, and know that proper etiquette is to start eating right away-don't wait for everyone to be served.
• Type of Pasta: Ravioli / Machine Setting: Approximately 6-7 / Desired Size/Shape: Thin pasta sheets
• Type of Pasta: Pappardelle / Machine Setting: Approximately 5-6 / Desired Size/Shape: 1-inch-wide ribbons
• Type of Pasta: Tagliatelle / Machine Setting: Approximately 5-6 / Desired Size/Shape: 1/4-inch-wide ribbons
• Type of Pasta: Tagliolini / Machine Setting: Approximately 4-5 / Desired Size/Shape: 1/8-inch-wide ribbons