Bread & Pasta Recipes
 

Cinnamon Buns:

Makes about 12 rolls or 9 jumbo rolls!

 

You will need:

1 Package of Savor More GF & DF Homemade Bread Mix

 

In addition to the ingredients the premium bread mix calls for, you

will need:

Brown Sugar

White Sugar (to taste)

Non Dairy Butter Substitute*

1 tsp Cinnamon + more to taste

½ Cup Raisins/or other dried fruit

Optional: 1/4 Cup Chopped Pecans, Hazelnuts, Walnuts or Almonds

 *If you don’t have a dairy allergy, you may use Butter.

 

Follow preparation directions for buns on back of bread mix package. Add 1 tsp Cinnamon, ½ Cup Raisins/dried fruit, and (optional) ¼ cup nuts while mixing ingredients.

 

Grease a jumbo or standard muffin pan.

Drop 1 tsp non-dairy butter substitute in each empty muffin section used. Then drop 1 TBSP Brown Sugar over butter substitute. Dip a small ladle in water prior to scooping dough ball. Drop onto brown sugar mixture. Repeat, diving dough evenly in each section. Use a wet spatula to smooth out the tops of each bun. Sprinkle each with desired amount of cinnamon & sugar. Cover w/ damp cloth & set in warm area to rise for about 30-40 minutes, until buns have doubled in size.

 

Preheat oven to 350 Deg F & bake as directed on package according to chosen pan type until internal bun temperature reaches 207 deg F. Buns will be golden, moist, & delicious. Leave in pan about 2 minutes, then turn pan over onto large breadboard, caramel mixture side up. 

Enjoy!

 

---------------------------------

*No Bake* Fast & Fun

Frying Pan Pizzas

Makes Two 12” Pizzas

 

You will need:

1 Pkg Savor More GF & DF Foaccia Bread Mix OR

1 Pkg Savor More GF & DF Homemade Bread Mix

1 Large Egg (room temperature)

1/2 tsp Vinegar

1/3 Cup Olive Oil (2 TBSP of this may be an infused/flavored olive oil.)

1 TBSP Quick Rising Dry Yeast

3/4 Cup Warm Water (between 105-115 Deg F)

 

Briefly heat 3/4 cup water to 105-115 Deg F, no hotter. Add yeast, stir & set aside to let yeast activate. In a large bowl, slowly mix Egg, Oil, & Vinegar until combined. Add yeast-water, & combine. While mixing on low, gradually add dry bread mix to liquids, until combined. Turn mixer up to high for about 2 minutes.

Liberally oil two 12” non-stick frying pans. Divide dough in half & use wet spatula to transfer dough to frying pans.

(You may freeze  1/2 of tightly wrapped dough for later use.)

 

With wet spatula, spread dough evenly in pans, then shape thicker edges. Cover pans w/ cloth & let rise in a warm place for 20-30 min, or until dough has doubled in size. While dough is rising, prepare all toppings, including cheese/vegan cheese subtsitute. Sautee thinly sliced vegetables & uncooked meats. Keep toppings, including pizza sauce, handy for the next step.

After dough has risen, liberally drizzle olive oil around outside edges of crust. Set stove burners to medium heat & when hot, place pans on burners. Watch closely until crust bottoms are nicely browned (about 5 minutes).  Remove from heat. Using large spatula, carefully flip crusts over.

QUICKLY top w/ favorite sauce & toppings. Place pans back on medium heated burners & cover until crust has become nicely browned (about 5 minutes). Remove from heat. ONLY cover additional 5 minutes if cheese hasn’t melted.

Immediately transfer to cutting board, slice & savor your yummy pizza!

(For optimal crust, do not leave pizza covered in pan.)

 

 

Reuben Style Pizzas

In the Frying Pan 

Makes Two 12” Pizzas

 

You will need:

1 Pkg Savor More GF & DF Pumpernickel Style Bread Mix

1 Large Egg (room temperature)

1 tsp Vinegar

1/3 Cup Olive/Vegetable Oil

¼ Cup Molasses (in a pre-greased measuring cup)

1 & 1/2 TBSP Quick Rising Dry Yeast

3/4 Cup Warm Water (between 105-115 Deg F)

 

Briefly heat 3/4 cup water to 105-115 Deg F, no hotter. Add yeast, stir & set aside to let yeast activate. In a large bowl, slowly mix Egg, Oil, Molasses & Vinegar until combined. Add yeast-water, & combine. While mixing on low, gradually add dry bread mix to liquids, until combined. Turn mixer up to high for about 2 minutes.  

(You may freeze 1/2 of tightly wrapped dough for later use.)

 

Liberally oil two 12” non-stick frying pans. Divide dough in half & use wet spatula to transfer dough to frying pans. With wet spatula, spread dough evenly in pans, then shape thicker edges. Cover pans w/ cloth & let rise in a warm place for 20-30 min, or until dough has doubled in size. While dough is rising, prepare all toppings. Sautee thinly sliced vegetables & uncooked meats. Keep toppings, including sauce & cheese/vegan cheese substitute, handy for the next step.

We suggest: Corned Beef or Pastrami, Sauerkraut (drain/squeeze out liquid thoroughly),

Sauteed Onions, Cheese/Vegan Cheese Substitute. In place of tomato sauce we suggest your favorite mustard/thousand island dressing/ horseradish sauce, etc. 

After dough has risen, liberally drizzle olive oil around outside edges of crust. Set stove burners to medium heat & when hot, place pans on burners. Watch closely until crust bottoms are nicely browned (about 5 minutes).  Remove from heat. Using large spatula, carefully flip crusts over.

QUICKLY top w/ favorite sauce & toppings. Place pans back on medium heated burners & cover until crust has become nicely browned (about 4-5 minutes). Remove from heat. ONLY cover additional 5 minutes if cheese hasn’t melted.

Immediately transfer to cutting board, slice & savor your yummy pizza!

(For optimal crust, do not leave pizza covered in pan.)

 

 

 

 

 Breakfast Frittata Sandwiches: 

 

You will need:

1 Pkg Savor More GF & DF Homemade Bread Mix

Follow directions on package to prepare 12 buns in standard muffin pan.

 

To Make Spanish Frittata Patties:

Start by greasing a standard muffin pan/lining with Parchment paper. Set aside. Pre-heat oven to 350 F.

 

Prepare ingredients:

½ Cup Sliced Red/Orange Bell Peppers

*Optional Sliced Jalapeno Peppers (desired amount)

½ Cup Sliced Black Olives

½ Cup Sliced Green Onions

1/4 Cup Chopped, Fresh Cilantro

¾ Tsp Dried Oregano

8 Eggs

Optional: 3 Pre-cooked Bacon Slices (crumbled)/Pre-cooked sausage

¼ tsp Salt (or to taste)

Black Pepper to taste

 

Beat eggs. Add salt, spices, vegetables and optional cooked meat to eggs & mix. Using a ladle, evenly distribute egg mixture into 12 cup muffin pan.

*Optional: Top with Non Dairy Cheese Substitute, or Cheese (for those who can digest dairy.)

Bake for 18 minutes, or until eggs are cooked.

 

Remove & let pan cool for 2-3 min. Run butter knife around outside edges of frittatas to loosen from pan. Remove frittata patties & add to sliced Savor More Bun with a tomato slice, and salsa, or your favorite sauce, like ketchup, or

Sriracha mayonnaise. May store cooked frittatas in fridge for up to 4 days.

Reheat in microwave for about 30 seconds.

 

Be creative and feel free to use whatever veggies, and seasonings you want in your Frittata Breakfast Sandwiches. Enjoy!


                                ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

  • Facebook Basic Square
  • Twitter Basic Square
  • Pinterest Social Icon

Breakfast in a Slice!

Makes one 11" x 15" pan

Great for entertaining or on the go!

You will need:

1 Pkg Savor More GF & DF Focaccia Bread or Homemade Bread Mix

2 Large Eggs (room temperature)

1/2 tsp Vinegar/Apple Cider Vinegar

1/3 Cup Olive Oil

1 TBSP Quick Rising Dry Yeast

3/4 Cup Warm Water (between 105-115 F)

Briefly heat 3/4 cup water to 105-115 F, no hotter. (It will be luke warm.) Add yeast, stir & set aside to let yeast activate.

In a large bowl, slowly mix Eggs, Oil, & Vinegar until combined. Add yeast-water, & combine. While mixing on low, gradually add dry bread mix to liquids, until combined. Turn mixer up to high for about 2 minutes. Dough will be moist & sticky.

Generously oil an 11" x 15" rimmed baking sheet. Use wet spatula to transfer dough into sheet. Spread dough evenly throughout baking sheet w/ wet spatula. Cover dough in pan with damp cloth & leave in a warm place for about 30-40 min, or until dough has doubled in size.

 

While dough is rising/bread is baking, prepare toppings. Our recipe follows, but you can use your own favorites!

-Fry 5 Strips Bacon. When cooled, crumble strips into small pieces.

-Sautee 3/4 Cup Diced Mixture of Red & Green Bell Peppers & 1/2 cup thinly sliced onions.

-Whip 12 Large Eggs & add ~1/8 tsp salt, & desired amount of black pepper.

-Add 1/2 to 3/4 cup Sliced Black Olives.

Add meat & vegetables into bowl w/ whipped eggs.

Heat oven to 350F & bake for 13-15 minutes, until internal bread temperature reaches 207F. Remove from oven & evenly distribute egg/meat/vegetable mixture on top of bread layer. If desired, top with non-dairy cheese substitute or cheese (if you can consume dairy.) 

Using oven mitts, place back in oven for additional 15-17 min, or until eggs are cooked throughought & toothpick comes out clean. Slice & enjoy! For breakfast on the go, slices re-heat quickly in the microwave.

                                                                                                        ~~~~~~

 

Monkey Bread

Makes 1 Full Sized Bundt Pan

 

You will need:

1 Package of Savor More GF & DF Homemade Bread Mix

In addition to the ingredients the premium bread mix calls for, you

will need: 1& ½ Cup White Sugar (Divided)

Non Dairy Butter Substitute (such as Earthbalance)*

2 tsp Cinnamon (Divided)

½ Cup Raisins/or other dried fruit

1/2 Cup Chopped Pecans, Hazelnuts, Walnuts or Almonds

Generously grease a full sized Bundt Pan. Set aside.

 

Make bread as directed, and add 1 tsp Cinnamon.

Optional, you may substitute 2 TBSP Agave in place of Honey.

 

Mix ¾ C. sugar and 1 tsp. Cinnamon in a measuring cup. Pour ½ of the sugar mixture evenly on a plate and reserve the rest.  *Drop about six 1 inch dough

balls at a time over the sugar mixture on the plate leaving space in between the dough balls. Roll & coat in sugar mixture. Sprinkle part of remaining sugar cinnamon mixture over the dough balls until covered, then place them around

the bottom of the Bundt pan.

Sprinkle half of the nuts & half of the raisins/other desired dried fruit over the 1st layer.

Create additional 1 Inch dough balls & repeat process to coat in cinnamon

sugar & place 2nd layer evenly around the Bundt pan.

Sprinkle remaining ½ of the nuts & half of the raisins/other desired dried fruit

over the 2nd layer.

Create your caramel mixture: In a microwave safe measuring cup, briefly microwave ¾ C. Sugar & ½ C. Non Dairy Butter Substitute to melt. Begin

with 20 seconds. If not melted, microwave in additional 5 second increments.

Stir, then pour caramel mixture evenly over top of dough balls in Bundt pan,

cover with a towel, set aside in a warm place to rise (about 40 minutes).

When dough has doubled in size, bake in bottom third of a preheated 350F

oven for 28-32 minutes or until thermometer inserted into center of bread

reaches 207 degrees.

Remove from oven, let cool for 5 minutes. Place serving plate on top of pan & invert pan to remove Monkey bread for serving.

When cool, prepare Savor More Butterscotch Style frosting, thin to a drizzle,

and drizzle over Monkey Bread as an added bonus.

 

Enjoy and pull apart while slightly warm or cool.  Makes a beautiful

presentation.

    Potstickers:

Using Savor More GF & DF Homemade Pasta Mix

 

Potsticker Filling:

1 Lb Pork, cook & shred (or Ground Pork, sauté & drain), Set aside

Prepare remaining ingredients (below) & mix together:

½ cup Onions, Finely Chopped

1&1/2 cup Cabbage, chopped

4 cloves Garlic, minced

3 TBSP Ginger Paste or Fresh Ginger, Minced

3 TBSP GF Soy Sauce or Tamari

1 TBSP Toasted Sesame Oil

Add cooked pork meat & mix thoroughly. You may prepare filling ahead of time & refrigerate until dough is prepared.

Prepare Pasta Dough as directed on back of package. You only need about ½ of the dough made from 1 package, depending on how many you want to make.

(You may use other half of dough for different pasta, if desired. Unused pasta can be stored in fridge, tightly wrapped inside of closed container if used w/in 3 days.)

Generously dust rolling surface & rolling pin with your choice of GF flour or corn starch.

Form small dough balls (about 1 TBSP each), dust tops of dough balls & roll out into small circles.

Place about 1 TBSP Potsticker Filling in center of each dough circle. Apply water around outer edge of dough, then fold one side over and press edges firmly to seal. You may create a decorative design across each edge with a fork, if desired. Potstickers are also easy to create in a dumpling press.

Generously oil a large frying pan & heat on medium. When hot, add potstickers into pan carefully with spoon/long utensil. Do not crowd the pan.

Flip when bottoms have turned golden/golden brown (about 2 minutes.) Repeat browning process (about 2 more minutes). Then add about 1 cup of water to the pan and cover for about 3 more minutes, just until water has evaporated.

Remove & serve with desired dipping sauce.

Dipping Sauce suggestion:

1 to 1 ratio of Mustard to Tamari/GF Soy Sauce mixed together.

Their wonderful, irresistible flavor will entice you to make more to enjoy!

Feel free to use your favorite fillings.

Ravioli Making Tips:

Prepare Savor More GF & DF Homemade Pasta dough & roll out as directed on back of package. Cut dough into several long, ~2 Inch wide strips. Apply ~1 tsp of prepared, cooled filling, leaving about a 1.5 inch space between filling. Wet edges of pasta in a square pattern around each ravioli. Place additional, long pasta strip on top. Press out air pockets and press firmly around edges to seal. Cut between each ravioli to separate. If you have a ravioli cutter, you may use to create signature design. Otherwise, use a pizza wheel to cut. You may create decorative edges by pressing edges gently a fork.

Boil in salted & oiled water for about 9-14 minutes, until dough is tender. Enjoy with your favorite sauces and toppings!

You may make larger ravioli with more filling, if desired.   

Soft Pretzels:

Makes 8 Soft Pretzels

You Will Need:

1 Bag of Savor More GF & DF Homemade Pasta Mix

1/2 Cup Warm Water (between 105-115 Degrees F)
1 Packet (2 & 1/4 tsp) of Fast Rising Yeast
1 TBSP Brown Sugar
2 TBSP Softened dairy free butter substitute
2 Egg Whites
1 tsp Baking Powder

1 egg yolk mixed w/ 1 Tbsp Water to brush on pretzels before baking
 

First, mix warm water, brown sugar & yeast.

Set aside a couple of minutes. Then add mixture to medium bowl along with egg whites & butter substitute. Mix to combine.

Add 1 tsp baking powder and 1 Bag of Savor More GF & DF Pasta Mix to the liquid combination. If using electric hand mixer, use only 1 beater. Mix until combined.

Place dough on countertop. Divide into about 8 sections. Do not use any GF flours to roll out pretzels. If dough sticks to rolling surface, you may use a very small amount of oil to assist in rolling.
Roll each section out to a long, uniform strand, no thinner than ½ Inch thick & form each pretzel. (You may make Soft Pretzel Sticks instead.) Set each on an oiled baking sheet. Brush each pretzel generously with oil & cover with a moist dish towel. Place baking sheet in warm area to rise for about 20 minutes, until pretzels have a

notably plumped appearance. Preheat oven to 425 Deg F.

Hot Water Bath (This creates the signature pretzel flavor & a great texture.):

Add about 4-6 cups water and 1/4 cup Baking Soda to a medium saucepan.

Bring to rolling boil. Gently lower each pretzel one at a time into the water bath

with spatula/slotted spoon for only 20-25 seconds. Gently hold down with

additional spatula/utensil to submerge. Let excess water off drip off, then place

on greased baking pan. Repeat w/ all pretzels.

Mix 1 egg yolk with 1 Tbsp water & brush on all pretzels.

This creates a nice browning effect while baking.

Sprinkle with coarse salt if desired & bake.

(Or skip salt, & after they’re baked, you can brush w/

melted butter substitute & dunk in cinnamon sugar blend, etc.) 

Bake at 425 Deg F for about 10 minutes until golden brown.

Enjoy!

Uncooked%20Potstickers_edited.jpg
Cooked Potstickers.jpg
Ravioli w/ Savor More Pasta Mix
Enjoy Ravioli w/ Savor More GF DF Pasta
Boiling%20Pretzels_edited.jpg
Boiling%20pretzel%20in%20water_edited.jp
Baked Pretzels.jpg

Vegan Pesto Sauce (2 variations):

Vegan Basil Pesto Sauce


You Will Need:

2 Cups of packed fresh Basil

1/2 cup plus 3 TBSP Olive Oil

2 TBSP Nutritional Yeast

4 Cloves Garlic
½ Cup Walnuts or roughly chopped Almonds (or Pine Nuts)
2 TBSP Lemon or Lime Juice
½ tsp Salt

Toast the nuts in an ungreased frying pan. Turn heat on

medium-high. When frying pan is hot, add nuts and frequently

toss or stir to avoid burning for about 3-4 minutes. You will notice the aroma starting to become toasted & nutty. Remove from heat & prepare other ingredients.

Roughly Chop Basil. If you have a larger (approx. 8 cup Food Processor), combine all ingredients in food processor and Chop, then Grind until mixture is uniform without large nut pieces. If you have a smaller (approx. 4 cup food processor), add about 1 cup of Basil first, then process, and add the other cup and process until mixture is uniform.

Enjoy topped on Savor More GF & DF Pasta, Ravioli, or even as a delicious sauce on your frying pan pizza made with Savor More GF & DF Homemade Bread or Focaccia Bread Mixes.

Serving note: Pesto will change flavor when heated. Typically, you will want to heat your noodles or entrée, and then add pesto sauce.


Vegan Spinach Pesto Sauce

          made with Basil Olive Oil

You Will Need:

2 Cups of packed fresh Spinach
1/2 cup plus 3 TBSP Basil Olive Oil

2 TBSP Nutritional Yeast

4 Cloves Garlic
½ Cup Walnuts or roughly chopped Almonds (or Pine Nuts)
2 TBSP Lemon or Lime Juice
½ tsp Salt

Directions
Toast the nuts in an ungreased frying pan. Turn heat on medium-high. When frying pan is hot, add nuts and frequently toss or stir to avoid burning for about 3-4 minutes. You will notice the aroma starting to become toasted & nutty. Remove from heat & prepare other ingredients.

Roughly Chop Spinach.

If you have a larger (approx. 8 cup Food Processor), combine all ingredients in food processor and Chop, then Grind until mixture is uniform without large nut pieces. If you have a smaller (approx. 4 cup food processor), add about 1 cup of Spinach first, then process, and add the other cup and process until mixture is uniform.

Enjoy!

Pesto Pasta Photos 7.28.jpg