Eats/Reads

3 Tbsp olive oil 2 Tbsp mayo 1 tsp mustard l Tbsp cider vinegar 2 tsp sugar 1 tsp salt  blk pepper 14oz cole slaw mix bag heb

From my English friend Ian.  800g strong white flour (I use 400g of AP and 400g of Bread flour, King Arthur) 50g oil (I use canola or olive) 9g instant yeast  500ml warm water  1 tbsp sugar (approx 17g) 11g of salt Semolina powder (for dusting). You can also just use regular flour or sesame seeds. Dissolve the sugar into your warm water, then add your yeast and allow to sit for 5 minutes to activate. Mix in the oil. While waiting for the yeast, mix the flour and salt together. Mix by hand or with a stand mixer and dough hook. Add liquids to your flour in 3 stages, allowing time for the liquid to be absorbed each time. Once fully incorporated, knead for 10 minutes then allow to rise for 1 hour, or until doubled in size. You can also let the mixer do most of the kneading then hand knead for a couple of minutes afterwards. You may need to adjust the amount of flour during the stand mixer phase, but the dough should be quite soft. You can get 12 normal sized rolls out of this...

  Notes: This was not my favourite. I'd used less mayo and perhaps oil and vinegar instead. Also less sugar.  It made more dressing than was needed for the amount of veg. I did triple the recipe cause it was for a potluck, maybe that affected it. I tend to prefer a lighter-dressed, less creamy coleslaw - something more sour and crunchy. That said, I have eaten a lot of this. It's still cole slaw.  FROM:  Southern Style Coleslaw (barefeetinthekitchen.com) 1   cup   mayonnaise 2   tablespoons   dijon mustard 2   tablespoons   apple cider vinegar 3   tablespoons   sugar 3/4   teaspoon   kosher salt 1   teaspoon   onion powder or 1 tablespoon finely grated onion 2   teaspoons   celery seeds 1 16   ounce   bag of coleslaw mix   plain cabbage or tri-color deli style In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredde...

 Granny Ada's Rolls Granny Ada worked a tobacco farm with her husband in East Texas in the 1900s. She fed her husband and the farm hands three times a day, and filled tables with food when family visited. She made these rolls at least once a day. When asked by her granddaughter to provide a recipe, she wrote what's on these index cards.  I tried to recreate them for a family Easter brunch, with mixed success. The dough wasn't as tender as I'd have liked. Perhaps I should have used more butter! I did notice after baking that I only used half of what was called for. Next time I'm also going to make a single batch, not the gigantic 1.4kg of flour I made for the big brunch (it was more than needed - I froze 1/4 of the dough and we brough home extra rolls).  Ada's Rolls  2 cups lukewarm water 1/2 c sugar 1.5 tsp salt 1/2 cup shortening 2 packages yeast 5-6 c flour (rise 1.5 hours each time) Add enough flour to make medium batter. Beat well with mixer, after adding ye...

TAKE 2: 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes Few grinds of black pepper 2 eggs 1 c buttermilk 1 c sugar 2 Tbsp coffee 1 tsp vanilla 4 large bananas, overripe and mashed 1.5 c 60% cocoa bittersweet chocolate chips 1/2 c chopped walnuts -- 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes 1/2 c canola oil 1 c sugar 2 eggs 1/2 c buttermilk 1 c bananas, overripe and mashed (2 large) Mix dry ingredients together. Set aside.  Beat oil and sugar until well combined. Add eggs one at a time, beating after each one. Mix in buttermilk and bananas.  Mix wet and dry ingredients together. Bake in greased loaf pan at 350 F for 1 hour. 

  Beer-battered Onion Rings By Martha Stewart Recipe by Tasty