Kittencals White Sauceroux Recipes

KITTENCAL'S WHITE CAKE

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
• Beat at medium speed for 2 minutes more.
• Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
• Bake for about 30 minutes or until cake tests done.

KITTENCAL'S WHITE SAUCE/ROUX

Steps:

• For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• Add in flour stirring/whisking constantly for 1 minute.
• Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• Season with salt and pepper.
• For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
• Microwave on HIGH for 45 seconds or until thickened.
• Add in flour stirring until smooth.
• Gradually add in cream or milk; stir/whisk well.
• Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• Stir in salt and pepper.
• Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• VARIATIONS;.
• Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

KITTENCAL'S TACO SEASONING MIX

Steps:

• Combine all ingredients (double or triple if desired) .
• Store tighty sealed in a small glass jar until ready to use (I store mine and all spices in the refrigerator).
• **NOTE** this is only optional, if using the mix for tacos you might want to add in some flour into the seasoned cooked ground beef to thicken, I also add in about 1-1/2 cups tomato sauce and simmer, stirring for 20 minutes over low heat.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S SOFT WHITE BAGUETTE-STYLE BREAD

Steps:

• Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
• Attach the kneader blade to a heavy-duty stand mixer.
• In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar.
• Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
• In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again).
• After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!).
• Knead for 7-8 minutes, or until dough is the right texture and is smooth.
• Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
• After 10 minutes, knead very gently (dough will come together nicely).
• Form into a semi-round ball.
• Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in).
• Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour.
• Punch down dough and remove to a floured surface.
• At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf.
• Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
• Roll up tightly then seal all edges.
• Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place.
• After rising set oven to 375 degrees F.
• In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
• Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
• Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped.
• Delicious!

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Steps:

• In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
• Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
• Add in the tomato paste and stir for 2-3 minutes.
• Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
• Season with salt and pepper and add in sugar if desired.
• **NOTE** if you prefer a thinner sauce, then add in some water.