Randel Cooks

Midwest Home Chef

Instant Pot

Thank to my sister, this christmas I have an instant pot.



Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls



    • 1 tbsp dry yeast
    • 1/4 cup powdered sugar
    • 1/2 cup warm water
    • 4 1/2 cups bread flour
    • 1 1/2 tsp salt
    • 1 cup milk lukewarm
    • 3 1/2 tbsp butter melted and cooled
    • 2 eggs at room temperature and beaten with a fork


    • 1 tbsp butter melted


    1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

    2. Place flour, remaining sugar and salt in a bowl. Mix to combine.

    3. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

    4. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.

    5. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume.

    6. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper

    7. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

    8. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

    9. Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.

    10. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

    11. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

    12. Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

    13. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).

    14. Partway through, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

    15. Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.

    16. Remove rolls from oven. Brush with melted butter.

    17. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

    Mall Soft Pretzel


    Pretzel Dough
    1 1/2 cup warm water
    4 oz melted butter
    1 1/4 teaspoon active dry yeast
    2 tablespoons brown sugar
    1 1/4 teaspoon salt
    1 cup bread flour
    3 cups regular flour (or less due to humidity)

    Water Bath

    2 cups warm water
    2 tablespoons baking soda


    Coarse pretzel salt
    3 tablespoons sweet butter (melted)**


    Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough then add butter and knead until smooth and elastic. Let rise at least 1/2 hour.  Note this is a dry firm dough.

    While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place water and soda in a pan over medium low heat. Be certain to stir often and add enough water to allow pretzels to float.

    After dough has risen, divide dough into 8 portions and roll each portion into a long rope* (about 1/2 inch or less thick and approximately 36 inches long) and shape rope into pretzel desired pretzel shape. Dip pretzel in soda solution, drain and place on  parchment paper lined cookie sheet.

    Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse pretzel salt. Enjoy!

    * The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.

    ** Sweet butter, not regular butter, is one of her secrets!



    I like pizza, 0k I lied, I love Pizza.  Thick, thin, gourmet or grilled.



    Great forum with great advice and check out this neat tool.



    American Pizza Pie

    Hall Family Recipe

    1 quart water @ 100 degrees

    up to neck on old quart jar

    2 T yeast

    4 T Sugar

    combine and rest for 15 minutes

    Add water mixture to Kitchen Aid mixer with dough hook

    Add king Arthur’s bread flour till dough cleans sides of bowl then and 1 t salt and knead for 15 minutes

    Rise for 1 hour or until doubled

    Make 6 12 inch pizzas

    Note for softer crust use oil lined bowl for rise since adding oil to dough will soften the final crust.

    NYC Pizza Pie

    Vasanos Pizza Recipe

    Using some of the above techniques

    Add wood and light your Italian stone pizza oven if not …

    Place pizza stone in oven at highest temp on lowest rack
    Place additional second rack in the highest position

    Place the following into Kitchen Aid Mixer with bread hook

    2 cups filtered water room temp
    2 T SAF instant yeast
    1/4 cup olive oil
    1/4 cup honey or about 4 T sugar (we like a sweeter crust)
    1 t salt
    4 cups Primo Gusto Pizza Flour (GFS) (more high gluten flour later)

    Mix till combined and the next step is hard to do but necessary
    Let dough rest in mixer for 20 minutes (Autolyse)
    Knead for 5 minutes using 1/3 power (Wet Kneading)

    Add additional high gluten flour slowly until dough pulls from bowl
    Note however dough will be sticky place on floured board

    Rest for initial rise till doubles in size
    Punch down and divide into quarters
    Shape each quarter into dough ball and wait till doubles
    Hand shape into pizza
    Place on wooden peal sprinkled with semolina four

    Cover with toppings (more on this later)

    Hopefully you have wood fired Italian stone pizza oven if not …

    Bake on pizza stone in 550 degree oven until crust is brown
    Place on top race of oven and brown toppings to GBD

    Dough Calculator


    Mellow Mushroom Copy Cat




    Mellow Mushroom

    Dewey’s Pizza


    Lou Malnati’s 

    Gino’s East Pizza

    Pizzeria Uno (original location)



    Wicks Pizza Parlor



    Chains (Ok not great but that do in a pinch or if you are lazy)

    Larosas – Sweeter dough and sauce

    Papajohns – but locations vary – (trick) order the XL !

    Pizza King Station – mainly here for the trains
    The original pizza king
    Another one of the Indiana Pizza Kings
    One of the Indiana Pizza Kings
    Dayton Pizza King

    Best Ever Homemade Flour Tortillas

    Homemade Flour Tortillas, so easy, SO good!


    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil (coconut)
    • 1 cup warm water


    1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil (i used coconut oil) and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
    2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
    3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.  (If you desire very thin tortillas. I used ziplot bag gallon sized cut along both sides to help roll the tortillas very thin)
    4. When pan is very hot 450-500 degrees, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
    5. Wipe out the pan in between tortillas if flour is started to accumulate.
    6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
    7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.


    World Best Dressing

    Image result for thanksgiving dressing

    place in large bowl

    2 32 oz. turkey broth

    2 loaves dried bread or about 15 cups

    1 tube 16 oz. Bob Evans sausage naturally

    1 t sage or more if you enjoy

    1 t onion powder

    1/2 stalk celery (yes a lot of celery)

    1 flavor packet ( vegetable stalk)

    stir to combine

    salt and pepper to taste

    3 eggs lightly whisked

    mix to combine

    grease 9 x 13 x 2 baking dish with butter


    @ 350 cook to 165 degrees approximately 90 minutes

    Great Little Grill

    Sunbeam® 2 Slice Panini Maker – CKSBPM5020

    First I should mention that I have three, outdoor stainless steel grill, two bbq smokers, using either wood, gas and/or charcoal.  I have been a bbq chef for years creating amazing vegetables and meat such as bbq beef, chicken, pork, and turkey, even pizza.  But due to the ongoing debate on carcinogens and grilling/bbq, I started to look for other options after kidney, bone, throat, colon and other cancers has effected our family and friends.  This is the amazing grill we are now using and my quick review.

     Sunbeam Panini Maker (Target)

    Sunbeam Panini Maker (Amazon)

    First this is a inexpensive grill (~$25) that functions like the expensive ones.  It heats very quickly and cooks food with wonderful grill marks in minutes, but more on that later.  Wonderful to use to cook hamburger, steaks, fish, pork chops, bacon, grilled cheese (paninis), and to warm or toast crusty bread with dinner.  So good in fact I did not use my outdoor grills all summer.  I buy some expensive bread at Jungle Jims from Blue Oven Bakery throw it in the freezer so it will last and bring it out and warm on the grill with amazing results. So the grill is a great grill replacement and oh yeah it is a good panini press as well.  LOL

    Second this grill should not be unattended, just turn it on, wait for a few seconds then throw on the food.  Initially, I use an infrared thermometer to make sure it is not too hot or not to cold … just right.  During our initial trials I preheated too long once created a small spot on the grill, still functioning but nonstick was discolored.  Only clean with a cloth, don’t use any harsh brushes as this can damage the non stick surface.

    Finally the only improvement would be that the grooves to be just a little deeper, since the juice can dam up and steam the meat not grill the meat.  But if you make sure the juice is running through the slits and into the front gutter and out the side then all is ok.  I add elevation to the back leg opposite the gutter outlet with a hotpad to make sure all is working fine.

    Tortilla Pancakes

    Makes 10 tortilla pancakes
    3 eggs
    1 ½ C milk
    1/2 C + 2 T masa harina
    ¼ C + 2 T all purpose flour
    ½ t fine sea salt
    3 T melted butter

    Place all of the crepe ingredients into a blender and blend until smooth, scraping down the sides once or twice as needed. Pour this into a liquid measuring cup or bowl and set aside for at least 30 minutes before using. Makes about 2 2/3 cup batter. Heat an 8­inch skillet (nonstick works well here) over medium high heat. I spray the pan with nonstick cooking spray before making each crepe. Stir the batter well, and then using a 1/3 cup measuring cup, scoop out enough batter to almost fill the measuring cup, but not quite. When your pan is quite hot, slowly pour the crepe batter into the pan, swirling it around to completely cover the bottom of the pan. With this amount of batter, it will take a few more swirls than a traditional crepe, but once the batter is no longer swirling and the top looks almost dry, set the pan back on the burner for about a minute to cook the bottom. Use a spatula to loosen the edges and release the crepe. Flip it over and continue cooking for another 20 to 30 seconds. Flip it out onto a plate and cover with a clean towel. Continue making the rest of the crepes, stacking them on top of each other and keeping them covered. Use in your favorite enchilada recipe, but they also make great quesadillas.

    Funnel Cake

    Kids loved “homemade” funnel cakes!

    Coconut oil in the fry daddy

    Mix together the following:

    2 eggs
    2 1/2 C Flour
    1/3 t Salt
    2 2/3 T Sugar
    1 1/3 Baking Powder
    1 1/3 Milk

    Add more milk if needed.

    Consistency needs to flow through a funnel into hot oil using a spider web patter. 

    Use 1 Cup of batter per funnel cake and pour batter into hot oil.

    Brown cake on both sides

    Dust with powered sugar.

    Optional Toppings:

    Cinnamon Sugar
    Apple Pie Filling
    Cherry Pie Filling

    Makes 5 cakes.

    Ratio – Larger Batch

    3 eggs
    1/4 C sugar
    2 C milk
    3 2/3 C flour
    1/2 t salt
    2 t baking powder

    Ratio – Smaller Batch

    1 eggs
    1 1/3 T sugar
    2/3 C milk
    1 1/4 C flour
    1/6 t salt
    1 t baking powder

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