CHEESE CURDS

 CHEESE CURDS

2 pounds cheese curds

1 ½ cups buttermilk

1 ½ cups (187.5 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons garlic salt

1 large egg, room temperature

1 ½ quarts canola oil, or more depending on the size of your pan

1. Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

2. Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth.

3. Coat 8-10 cheese curds with batter.

4. One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.

Notes

Make sure to use enough oil to completely cover the cheese curds.

Do not overcrowd the cheese curds in the pan.  Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.

Overcrowding the pan will result in undesirable oil temperatures.  Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.

HOMEMADE VANILLA BEAN ICE CREAM

 HOMEMADE VANILLA BEAN ICE CREAM

1 Teaspoon Pure Vanilla Extract

1 Vanilla Bean Pod

2 Cups Heavy Cream

2 Cups Whole Milk

3/4 Cup Sugar

Step 1: Scrape Vanilla Bean Pod Using a paring knife, split the vanilla bean in half lengthwise. Hold down the tip of the vanilla bean, and using a butter knife, scrape out the tiny seeds.

Step 2: Combine Ingredients In a large blender, combine the milk, heavy cream, vanilla extract and seeds from vanilla beans along with the sugar. Blend for 3o seconds to allow the sugar to dissolve into the milk.

Step 3: Pour Mixture and Churn Pour the ice cream mixture into the ice cream maker container. Follow the manufacturer’s directions for churning. Within 20-30 minutes, delicious soft serve ice cream should be ready to put in the freezer.

Step 4: Freeze Scoop ice cream directly into an airtight freezer-safe container. Freeze for at least 6 hours and serve!

PIZZA DOUGH

 PIZZA DOUGH

Servings: One 16-inch medium-crust pizza or two 12-inch-crust pizzas or four 9-inch thin-crust pizzas

1 tablespoon active dry yeast

1 cup warm 105-115 degrees

2 tablespoons olive oil

1 tablespoon honey

¼ teaspoon salt

3 to 4 cups all-purpose flour or half all-purpose flour and half whole wheat

1.Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.

2. Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.

3. If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.

4. Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).

5. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe/toppings of your choice.

6. Note: I like this pizza crust best with half all-purpose flour and half whole wheat. 

RANCH DIPPING SAUCE

 RANCH DIPPING SAUCE

1 cup mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.   OPTIONAL: Add milk, one tablespoon at a time, to make it thinner and more easily pourable.