Wednesday, July 14, 2010

Squash n cheese ravioli

Well my professional ravioli maker ELIJAH came in today and we did up egg dough, which is only 4 cups flour, 5 eggs, 2 tsp a good virgin olive oil, and a sprinlke of salt and just enough water to make a rough dough.  I put it thru the processor which is super easy and then put it thru the pasta machine up to number 7.  I sauteed some of our fresh yellow squash, patty pan squash, and zucchini along with some red and sweet onions in butter. let it cool then added a lg container of ricotta cheese and a touch of pepper.   We flash froze them and packaged em up for market tomorrow.  
These are my blueberry banana muffs, did some loaves of bread too.
My own recipe for luscious lemon scones.   Fresh grated lemon zest and fresh squeezed lemon juice add a perfect lemony taste for these.  There is just no comparison for lemon juice than the real thing.

Unbaked rustic rosemary cracker bread.  I used some of my dried rosemary from last summer to make these and the whole oven smelled of rosemary.  YUMMO!!  They are nice and crispy and would go perfect with a sharp cheddar spread or maybe a garlic cheese spread too.
So that was some of the treats we made yesterday today will be a busy day with a few new recipes, one being an almond amish poppyseed bread, a peach cardamom coffee cake, and a blueberry coffee cake.  Also cookie dough was made so they need to be scooped out and baked.  A busy baking day for markets!
TOMORROW is ALLEGAN Market stop on by for great foodies!!  Lots of produce and treats for your shoppin pleasure!~ 

Have a happy tuesday yall!!


Sandra said...

So, I'm looking all over your blog for your recipes but to no avail.
I'll have to use my own -grin-.

Kerrie said...

Do you have to make my mouth water?? Tee-hee! Great post!

forever growing said...

I have taken your ravioli recipe!! I will let you know how it goes and how do you flash freeze? Beautiful blog by the way