Finally ... Alfredo

It's taken me a while to do, but I have finally figured out a great, creamy alfredo that uses all of the regular ingredients! I have read over several recipes, many adding things in there that I just didn't want. But all of the recipes I have tried that use basically just milk, butter and cheese have not resulted in a yummy, creamy sauce. Today, I decided to not follow recipes, but (yes, this is corny but true) I followed my heart and it finally happened. No more packaged alfredo mixes for us - it's about time.

Ingredients:
2 Tb. butter
3-4 cloves of garlic, minced
2 Tb. flour
1 1/2 cups parmesan cheese, freshly grated
1 1/2 cups milk (I used Vitamin D)
1/2 tsp. salt
1/4 tsp. white pepper


Method:
Mix together the cheese, milk, salt and pepper and let it sit for a minute.

In a saucepan melt the butter over medium heat. Once melted, add the garlic and saute for a few minutes, do not let it burn or the butter go brown. The key is LOW heat. (well, medium low).

Then add the flour, stir it in with a wisk until it's all smooth, let it cook for a minute, you should turn the heat up just a bit.

When the flour is well incorporated and slightly cooked, add the milk/cheese mixture.

Keep using the wisk to make it smooth and stir while it cooks. Let it cook until it has thickened up to the desired consistancy.

Pour over pasta and devour!

YAY! This is such a relief!

Magdalenas - Breakfast Muffin

These little cuties are EASY and very authentic - nothing nutritional, really, but very tasty - I ate these almost everyday for breakfast when I lived in Spain!

Ingredients:

6 eggs

1 1/4 cups sugar

2 1/2 cups flour

7 oz. canola oil

1 TB. baking powder

The rind from 1 lemon

Method:

Mix all of the ingredients together. Let it rest for 1-2 hours in the fridge (covered). When it is time to bake, preheat your oven to 400 degrees. Fill the muffin cups (use liners - these will stick) about 2/3 full. I like to sprinkle the tops with a little bit of sugar, this is how they are in Spain. Bake for 12-15 minutes - they will have risen and turned a very LIGHT golden color. Do not overbake because they will dry out! Keep leftovers in an airtight container.

These are best dipped in hot chocolate!!! :)