Homemade Mayonnaise Recipe ~ Tips for Perfectly Thick and Creamy Mayo!

The first time I made homemade mayonnaise it turned out perfectly; soft and velvety, creamy and smooth.  The second time I made homemade mayonnaise it turned out perfect as well.  The third time I made it.... disaster!  The emulsion broke.  The egg and oil separated into a runny and soupy mess.  After that I had some success and some failures.  It really pained me to waste the ingredients and it pained me more to continue to add additional egg yolks in the hopes of saving the mess to have it still fail. I experimented with all the variables and still only had about a 40% success rate.  It was only after I started experimenting with different machines did I get a really consistent mayonnaise.  The stand mixer and food processor usually gave me soupy mayo and my immersion blender most often gave me thick creamy mayo.  I was just getting the hang of making mayonnaise when my stick blender burned up.  I thought I was going to have to revert to buying the jarred mayo again but I was able to get my smaller hand mixer to work.  I would never guess that my cheap $20 hand mixer would work better than my large powerful Kitchen Aid stand mixer, but in this case it does.  The secret to perfect mayonnaise every time is to make sure your vessel is not too large.  The ingredients do not have enough contact with the beaters or blades to get a proper emulsification.  Using a mini food processor, an immersion blender, or a small hand mixer with a small bowl will give you the best result.




Ingredients
1 egg yolk
1 cup oil
1 T dijon mustard (or to taste)
1T lemon juice or white wine vinegar (or to taste)
salt and pepper

Halushka Recipe ~ Braised Cabbage and Dumplings

This recipe is very popular in Pennsylvania where my family is from.  There are slightly different names and slightly different recipes but basically halushka or haluski is a braised cabbage dish with either noodles, pasta or dumplings and sometimes bacon, ham or smoked sausage added.  It is sometimes a side dish but most often it's a main dish.  It is a common potluck dish.

In my version I use bacon and drippings and homemade dumplings.  Most recipes will call for cooked wide egg noodles, kluski noodles or bite size pasta like farfalle (bowties).  Instead, I like to make dumplings because they are delicious and because its more likely that I'll have a cup of flour and an egg on hand than a bag of noodles.  Either way it is a quick, easy, inexpensive and delicious dinner.

If you want to omit the bacon you can substitute butter for a vegetarian version or use olive oil and an egg-free pasta for a vegan friendly version.

I hope you give this recipe and try and I hope that you love it as much as my family does.



Ingredients:
1 medium cabbage, quartered, cored and sliced into 1/4" ribbons (about 10 cups)
2 cups chopped onions
1 cup matchstick carrots (or 3/4 cup grated carrot)
1/2 pound bacon sliced across in 1/2 inch slices
salt and pepper

Dumplings
1 cup all purpose flour
1/2 tsp baking POWDER
1 egg
2-3 TBSP cool water

Rumpled Ripple Scarf Pattern

Some people call it zig zag, some people call it ripple or wave, the new trendy name is chevron.  Whatever you call it, its a classic look that I just love.  Most often ripple patterns are made from simple basic stitches such as single crochet or double crochet so they are a great pattern for beginners that are ready for something more than row after row of the same stitch.  Some ripple patterns take motifs from other classic patterns, such as granny ripples or V stitch ripples.  This pattern is borrowing from the cobble stitch pattern.

The cobble stitch (sometimes called griddle stitch) is simply alternating between single crochet and double crochet.  As you come back again with row two you put double crochets into the single crochet and single crochets into the double crochet.  The resulting stitch is thick, textured, and solid.

I wanted to incorporate the texture of the cobble stitch into a ripple pattern for a scarf.  I love the result.  The scarf is solid, with no holes.  Textured but not taking away from the zig zag-ing chevrons.  A simple repeat of a single row so it works up quickly and easily.

This pattern uses US crochet terms.  I used Vanna's Choice Lion Brand yarn,  a medium (#4) worsted weight yarn and size I hook.  Please let me know if you have any questions about this pattern.

Cobble Stitch Ripple Pattern

Special Stitches

Cobble Pattern - alternating dc and sc (each segment of the cobble pattern will be 7 stitches long and start and end with double crochet.

Increase - sc, dc, sc all in the same st

Decrease (worked over 3 stitches)- insert hook into the st, yo, pull up a loop, skip the next st, insert hook into the next st, yo, pull up a loop, yo and pull through all three loops on the hook

Beginning of row decrease (worked over the first 2 stitches of each row starting with row 2)- insert hook into the st, yo and pull up a loop, yo and insert hook into the next st, yo and pull up a loop, yo and pull through 2 loops, yo and pull through all three loops on the hook - This stitch counts as a dc

End of row decrease (worked over the last 2 stitches of each row starting with row 2) - yo and insert the hook into the st, yo and pull up a loop, yo and pull through 2 loops, insert the hook into the next st, yo and pull up a loop, yo and pull through all three loops on the hook- This stitch counts as a dc

Pattern

Foundation chain: ch multiples of 18 -1 (17, 35, 53, 71 etc)  For my scarf I did ch 35 (2 repeats)

Row 1: dc in 3rd ch from hook (counts as the first dc in the cobble pattern), *work the cobble pattern for a total of 7 stitches up the side of the front mountain.  Increase in the next ch, work the cobble for a total of 7 stitches down the back side of the mountain, decrease over the next 3 stitches, repeat from * across.  Do not work the final decrease at the very end, just end with the 7 stitches down the back side of the last mountain. Ch 1 turn.

Row 2: Work beginning of row decrease over the first 2 stitches (counts as the first dc of the cobble pattern), *work the cobble pattern for 7 stitches up the front side of the mountain, increase, work cobble pattern for 7 stitches down the back side of the mountain, decrease over the next 3 st, repeat from * across.  Do not work the final decrease, instead work the end of row decrease over the last 2 stitches (will count as the last dc in the cobble pattern) ch 1 turn.

Row 3 and onward: Repeat row 2 changing colors as you like until your project is as long as  you like.  For my project I did 3 rows of each color before changing to the other color.  For the best results from this pattern I recommend using as least 2 colors.

To change colors:  

I find I get the best results if I change colors by finishing the last stitch of the row with the new color.  For this pattern that will be the End of Row Decrease stitch.  Work the stitch as normal but just before the final "yarn over and pull through all three loops on the hook" drop the working yarn to the back, and holding the new color yarn from the back work the final "yarn over and pull through all three loops on the hook" in the new yarn.  The tails from this color change will need to be woven into the work with a yarn needle at the end.


This pattern and video tutorial is my own creation.  Please link back to this original blog post or video when sharing.

Whole Wheat Hamburger and Hot Dog Buns ~ (Dairy Free)

Here is my favorite recipe for hamburger and hot dog buns.  I don't always have luck when I make homemade bread but this recipe has never failed me.  These buns are soft with a delicious olive oil flavor.  They are very simple to put together.  I usually don't proof my yeast, is not necessary unless you think your yeast is old or dead.  Also, this recipe only requires a single rise so its only about 20 minutes of hands on time to make.  You can add an egg wash and top with sesame seeds if desired.


Ingredients:
1 cup warm water
1 package of yeast (2 1/4 teaspoons)
2 TBSP honey or sugar
1 tsp salt
1/4 cup olive oil
1 egg
2 cups whole wheat flour
1 1/2 - 2 cups all purpose flour


Mix the first six ingredients.  Add the whole wheat flour and mix.  Knead in the all purpose flour until the dough is no longer sticky and is smooth and elasstic, about 8 minutes.  Form into 8 buns and place them on a silicone mat lined cookie sheet.  Let rise in a warm steamy area* for about an hour or so.  Bake at 350 F for 15-20 minutes.

*I create a warm steamy environment for rising dough in my microwave.  Fill 2-3 little shallow dishes with water and microwave for 3 minutes or so until the water in the dishes starts to boil and steam. Working quickly so all the steam doesn't escape, put the formed loaves in the microwave to rise.

Spinach Avocado Pasta

I love this recipe. It is delicious, quick and made with simple good-for-you ingredients. My family loves it.  It is a basic recipe that is so versatile.  I usually serve it warm for dinner then I have the leftovers cold for lunch the next day.  Its good both ways.  You can add diced chicken, cherry tomatoes, Parmesan cheese, or all three.



Ingredients (4 servings)
1/2 pound of frozen spinach, thaw and squeeze out excess moisture
2 TBSP lemon juice or to taste
1 avocado
1/2 pound whole wheat spiral pasta (or any pasta you like)
Salt and pepper to taste
Olive oil to taste *optional*

Cook the pasta is salted water according to package directions. In a food processor, blend together the spinach, avocado, lemon juice and salt and pepper. Add a couple tablespoons of olive oil if desired. Stir spinach and avocado mixture into cooked and drained pasta. Serve warm or cold.

How to Make Rose Beads

I had a bunch of dried roses collecting dust on my mantel.  They were given to me years ago.  I used the petals from these dried flowers to make these rose beads.

These were very simple to make and the beads are very fragrant and beautiful.  I love the natural texture and earthy color.

The beads will shrink as they dry so be sure to make the beads larger than you want your finished beads, and make the whole larger as well.

If your beads seem crumbly or crack easily as you are forming them, you may need to add a bit more water.  I just dip my finger tip into a bowl of water and use that small drop of water to smooth over any rough or cracking areas.




Thanks so much for stopping by.  If you are making rose beads yourself, leave me a comment.  I would love to know what you plan to make from them.

Sweet and Sour Braised Red Cabbage Recipe

This braised red cabbage side is delicious and so simple to make.  It goes great with all sorts of German or Pennsylvania Dutch meals.  Pork chops, bratwurst, kielbasa, but also roast chicken, chicken fried steak, just about anything.

I like to add star anise to my red cabbage.  You can also use caraway seeds, fennel seeds, or omit them entirely.  You can also adjust the sweet and sour flavors to suit your preferences.  I like mine to be a bit more sour than sweet.




For this recipe I used:
1 medium red cabbage, quartered, cored and sliced into 1/4 inch ribbons
1 large yellow onion, sliced into 1/4 inch rings or half moons
1 large tart apple, peeled, cored, and sliced
6 TBSP apple cider vinegar or to taste
3-4 TBSP sugar or to taste
1/2 - 1 star anise pod (optional)
1-2 TBSP canola oil
salt and pepper to taste

In a large stock pot, heat the canola oil.  Add the onions, salt and pepper and fry for 2-3 minutes.  Add the cabbage and fry for about 5 minutes.  Deglaze the pan with about a cup of water.  Add the apples, vinegar, sugar, star anise.  Stir to combine, cover and simmer for 30 minutes or until the cabbage is as tender as you like it.