Fresh Pasta

1 1/2 c. 00 flour (or all-purpose or bread flour)
2 eggs
1 egg yolk
1 T. olive oil
1 t. sea salt

Blend together in a bowl with a fork until a shaggy dough forms.  Transfer to lightly floured counter and knead for 10 min.  Let rest for a hour before rolling out. 

Butternut Squash Ravioli

Saute one shallot with one clove of garlic in olive oil over medium heat for about 7 min.

Put in food processor:

• Roasted Butternut squash
• 1 egg yolk
• 1/4 c. Parmesan
• 1/2 c. Ricotta
• Shallot, garlic mixture
• Lemon zest
• 1/4 c. nuts (walnuts or pine nuts)

Process until smooth.

Place in fresh pasta and seal.  

Boil for 4 min.

Serve with carrot greens pesto or sage butter.

Roasted Butternut Squash

Cut off top and bottom.

Cut squash in half where the thin neck turns into the thick bulb.

Slice into 1 inch cubes.

Toss with olive oil, salt and pepper.

Bake at 400 degrees for 30 min until tender.

Carrot Cake

Cake:

In large bowl, whisk together:
1/3 granulated sugar
1/2 c lightly packed brown sugar
1/2 c plain yogurt
1/3 c vegetable oil
2 eggs
1/2 t vanilla extract

Sift together then add to wet mixture:
1 1/4  cup all purpose flour
1 t baking powder
1/4 t salt
1/2 t cinnamon

Add:
1/2 lb. carrots, grated
1/2 c. walnuts, toasted at 350 degrees for 7 min. and chopped
1/4 c. raisins

Put into a buttered/oiled 8 or 9 inch cake pan and bake at 350 for 35-45 min.

Frosting:

4 T. utter, softened
4 oz. cream cheese, softened
zest and juice of 1/2 lemon
1/2 t. vanilla extract
1 cup powdered sugar.

Let cake cool completely then frost.  Refrigerate for at least an hour.

Focaccia

400 to 445 g flour

3/4 to 1 teaspoon yeast

1 teaspoon sugar

10 g Olive oil

432 g water

1 teaspoon salt

Mix together using paddle attachment for about 20 minutes until it forms a ball. Add salt a few minutes before done. Let rise. Pour out into sheet pan. Bake on 475 for about 12-15 min

Pretzel rolls

Combine:

225 g bread flour 

25 g whole wheat flour

3/4 teaspoon yeast

1/2 teaspoon malt powder

Add

127 g warm water 

1 tablespoon melted butter

Mix to combine

Add 1 1/8 teaspoon salt

Mix on kitchen aid #4 for 7 minutes. 

Let rise for about 40 minutes to an hour

Divide into four or six balls. Put on a greased baking sheet and Let rise for 40 minutes to an hour. 

Preheat oven to 425°

Lye solution: 

9.5 g lye

236 g water

Dip rolls into lye solution and place on parchment paper lined baking sheet. 

Slash and sprinkle salt on top and bake for 10 to 15 minutes. 

Bagels

3/4 teaspoon yeast

160 g warm water

315 g bread flour

2.5 teaspoons barley malt powder

Mix on low and how it just comes together. Then let rest for 15 minutes.

Add 1 teaspoon salt and mix on medium low for about seven minutes until smooth. 

Roll into 8 inch rings and form a ring. Pinch and roll the seam. 

Put on silpat dusted with corn meal, covered with oiled plastic wrap. Let rise for an hour then put in the refrigerator overnight. 

Take out a refrigerator. Preheat oven to 450.

When ready to bake, bring pot of water at least 3 inches deep to boil. Boil each bagel for about 30 to 40 seconds. Skim out to wire rack. Dip in toppings while still wet.

Bake for 15 to 18 minutes until golden brown.