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.

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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.

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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 Pan fried Chicken, cut into small cubes OR 

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

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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.

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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.)

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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.

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Dipping Sauce suggestion:

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

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

Feel free to use your favorite fillings.

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Ravioli Making Tips:

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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 with a fork.

Boil in salted & oiled water for about 9-14 minutes, until dough is tender when poked with a fork. Enjoy with your favorite sauces and toppings! You may make larger ravioli with more filling, if desired.   

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Mushroom Ravioli Filling:

You Will Need:

1 TBSP Olive Oil

8oz (227g) Sliced Crimini Mushrooms

1/2 Cup Chopped Onions

1 Garlic Clove, Minced

1/2 tsp Dry Thyme

2 TBSP Worchestershire Sauce

Salt & Pepper to taste

2 TBSP Parmigiano Reggiano or Vegan Parmesan substitute

1 TBSP Corn Starch

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Saute Olive Oil with Chopped Onions until onions begin turning translucent.

Add Sliced Mushrooms and Worchestershire Sauce and saute until juices evaporate, and mushrooms are tender. Add Dry Thyme & minced Garlic Clove, and saute for about 1-2 minutes. Add Salt & Pepper to taste. Toss with 1 TSP Corn Starch & let cool. Add contents of frying pan and 2 TBSP of Parmigiano Reggiano or Vegan Parmesan substitute to food processor, and process into a mouse-like paste. Refrigerate until ready to make Ravioli with Savor More Pasta Mix. Prepare Pasta Mix as directed. See ravioli-making tips above. Tastes great served with Creamy Tomato Sauce (recipe below).

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Beef Ravioli Filling:

You Will Need:

2 TBSP Dairy-Free Butter Substitute

3/4 LB Ground Beef

1 Small Onion, Diced

1/2 Cup Carrot, Diced

1/2 Cup Celery, Diced

1 Clove Garlic, Diced

1/2 Cup Dry Red Wine

1/2 Cup Parmigiano Reggiano or Vegan Parmesan substitute

1 TBSP Corn Starch

3/4 tsp Salt

Black Pepper to taste

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Add Onion, Carrot and Celery to food processor and process until vegetables are finely diced. Heat Dairy-Free Butter Substitute to frying pan & add finely diced onion, carrot and celery. Saute until vegetables appear cooked. They will reduce & begin to brown. Add Ground Beef, Garlic, Salt, & Black Pepper. Break up beef and cook until browned, about 5 minutes. Add 1/2 cup Dry Red Wine & cook until it evaporates, about 2 minutes. Add 1 TBSP Corn Starch and stir in quickly. Let mixture cool and add it to Food Processor with 1/2 Cup Parmigiano Reggiano or Vegan Parmesan substitute. Process until mixture becomes fine. Chill ravioli filling until ready to make ravioi with Savor More Pasta Mix. Prepare Pasta Mix as directed. See ravioli-making tips above. Tastes great served with Creamy Tomato Sauce (recipe below).

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Creamy Tomato Sauce for Ravioli:

You Will Need:

4 TBSP Dairy Free Butter Substitute

2 Cloves Garlic, minced

2/3 Cup White Wine

2 TBSP Tomato Paste

1/4 tsp Dry Thyme

2 Cup Chicken Broth

1 tsp Onion Powder

1/3 Cup Cream or Vegan Cream Substitute

1/3 Cup Vegan Parmesan or 2.5 TBSP Parmigiano Reggiano

1 TBSP Dry Parsley

2 tsp Worchestershire Sauce

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Heat Dairy Free Butter Substitute in sauce pan and saute minced garlic for about 1-2 minutes. Add White Wine and saute for a couple of minutes to cook off alcohol. Add remainder of ingredients and stir well to fully incorporate. Saute for several minutes to reduce. Thicken if desired. Tastes great served with Beef and or Mushroom Ravioli that has been boiled in oiled & salted water until cooked (about 9-14 minutes, or until tender when poked w/ a fork). Enjoy!

 

Soft Pretzels:

Makes 8 Soft Pretzels

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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.

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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.

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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.) 

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

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Enjoy!