If you have been eyeing the pasta attachments for the Ankarsrum mixer, February may be the month you want to make those homemade pasta dreams come true. Technically prices go up on the lasagna, fettuccine, and tagliatelle attachments this month, but they are on sale all of February for the old price. Also, if you buy all three together this month, you can get them for $279.95. These attachments are some of my favorites and always a great way to get kids involved in the kitchen. There is something magical and fun about making your own noodles, and what kid doesn’t love pasta? What adult doesn’t for that matter? A while back, I did a basic pasta dough recipe. That is still my standard go-to, but I decided to branch out into flavored noodles in honor of this month’s sale: spinach pasta dough.
The condiment section of my fridge sometimes gets out of control. Why do we have five different kinds of mustard? (Ok, that’s all me, I love mustard.) Or do we really need eight different types of jams/jellies/curds? Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time. This dough is quite easy to work with and can be doubled if you have a large crowd to feed. You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning. Perfect for all those holidays coming up, especially if you have houseguests.
August has arrived and with it comes the promise of cooler days and nights. If you’ve ever lived in Georgia, you know that August can be downright miserable. With temps in the 90’s and the humidity at record breaking percentages, it’s not really my favorite place to be. But, the kids have started back to school here and that means that cooler temperatures are right around the corner. This is the time of year when I start dreaming of new soup and stew recipes I want to try. Rustic breads which will transform into gooey grilled cheese sandwiches and all the many things I plan to do with apples this Fall. We are certainly entering into my favorite time of year in North Georgia. Because our featured Ankarsrum attachment this month is the Flake Mill, I wanted to go ahead and share a special bread recipe with you. This is a bread that we served at my wedding a little over 18 years ago and it was a huge hit. This Dark Rye and Oat Bread is the perfect yeast bread to usher in the cooler temps.