Grandma Zelda's Red Spaghetti
September 29, 2019 10:03 AM
- 1 box of spaghetti or pasta of choice
- One large or two medium onions, chopped coarsely
- 1/2 stick of butter or 1/2 cup of olive oil
- One large can of whole tomatoes, unseasoned and preferably organic
- Fill a large stockpot halfway with water and bring to a boil. Add a couple teaspoons of salt and a bit of oil to the boiling water so pasta does not cling together. Cook pasta according to instructions on the label.
- While pasta is cooking, drain the tomatoes and reserve the juice. In a medium mixing bowl, crush the strained tomatoes until just chunky but not pulverized.
- Using a large deep skillet, sauté the onions in the oil or butter on medium heat until glassine and not caramelized.
- Add the tomatoes to the skillet and mix well, continuing to heat. Reduce heat to low and allow tomatoes and onions to simmer for approximately three minutes, uncovered.
- Drain pasta, add to the skillet, and toss thoroughly. If the mixture seems too thick, add small amounts of the tomato juice until desired consistency is achieved. Serve immediately. Add salt and pepper to taste.
Holiday Honey Cake
- One box of King Arthur gluten-free vanilla cake mix
- 2 cups of almond flour
- 6 eggs, room temperature
- 1 1|3 cup unsweetened almond milk, room temperature
- 2 sticks of unsalted butter, room temperature
- 1 tablespoon of vanilla
- 1/2 cup of honey, variety of your choice
- Preheat oven to 350
- Add cake mix and almond flour together in a large mixing bowl and sift with a fork or wire whisk.
- Using an electric mixer, add softened butter, one egg, and about 1/3 cup of the almond milk and blend on low speed.
- Add one egg and 1/3 cup of almond milk at a time and blend gradually. Finish by adding vanilla and then blend on medium high heat until smooth.
- Spray a Bundt cake pan or a large rectangular pan with nonstick cooking spray. Pour batter in so it fills the pan just over halfway. Use remaining batter for loaf bread or muffins. It also makes a delicious pancake batter.
- Bake cake until a toothpick comes out clean in the center. It will depend on your oven, but check the cake after 30 minutes, and then check every five minutes. When toothpick comes clean, shut oven off and leave the cake in the oven for another 10 minutes. Gluten-free batters tend to be more gummy and need a little extra baking time.
- Remove cake from oven and while cake is still warm, drizzle honey over the cake and let it sink in. Serve warm or at room temperature.
Updated: September 29, 2019 10:03 AM
Created: September 27, 2019 10:45 PM
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