Recipes for "grandma's recipes"

Stir together the yeast and 1/2 cup water in a bowl of stand mixer. Let stand until yeast dissolves and small bubbles appear, about 5 minutes.

Add the flour and the remaining 1 cup of warm water to the yeast mixture. Using a dough hook, mix on low speed until combined, about 1 minute.

Add the salt and increase the speed to medium. Beat the dough until it is smooth and elastic but still slightly sticky to the touch, about 8 minutes. If needed, add more flour, 1 teaspoon at a time, until the mixture is just slightly sticky.

If you don’t have a stand mixer, you can hand-knead the dough on a lightly floured surface. It will take 10 to 15 minutes. Just like the grandmas used to do!

Transfer the dough to a large bowl greased with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place (about 75°F) until doubled in size, about 90 minutes.

Once the dough has proofed, place an oven rack on the lowest position in the oven and place an overturned baking sheet on the rack. Preheat the oven to 525°F, or as high as the oven will go.

Meanwhile, coat a rimmed half sheet pan (approximately 11.5x16.5-inch) with 3 tablespoons of oil.

While the oven preheats, transfer the dough to the prepared pan. Gently stretch the dough to cover the bottom of the pan. Cover the dough with plastic wrap and let stand in a warm place (about 75°F) until the dough has puffed, about 30 minutes.

If the dough becomes tough when shaping, let the dough rest for 10 minutes and try again. Allowing the dough to rest allows the gluten to relax, making it easier to stretch or roll out without springing back.

Using your fingertips, make small indentations about 1/2 inch apart in dough.

Slide the pan with the prepared dough on it into the oven and on top of the preheated baking sheet. Bake until the dough is set but it has not started to turn golden brown yet, about 8 minutes.

Remove the partially baked dough from the oven. Quickly sprinkle mozzarella cheese evenly over the top of the dough, leaving about a 1/4-inch border around the edges. Dollop marinara sauce over the cheese.

Return the pan to the oven (on top of the hot baking sheet) and bake until the dough is golden brown and crisp on the bottom and sides, 10 to 12 minutes.

Garnish with Parmesan, oregano, and crushed red pepper.

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Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.

Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.

Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

In a small bowl, blend the sour cream and baking soda, and set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.

Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.