Category: Other

2 tablespoons oil
7 ounces milk, warm
2 teaspoons granulated sugar
2-1/3 to 2 2/3 cup all-purpose flour
1 package active dry yeast
1/2 teaspoon salt

Mix all ingredients and knead with dough hook for 5 minutes.  Let rise in oven on bread proofing setting for 30 minutes.  Divide dough into two pieces.  Roll each piece into a circle that will fit into a 9 inch cake pan.  Get two 9 inch pizza pans, place 3 tbsp oil into each.  Place one round of dough into each pan, cover and let rise for 20 minutes.  Top pizza with sauce, cheese and toppings.  Bake at 400 degrees (convection) for 20 minutes.  Let rest a few minutes before cutting.

Sauce:  1 14 oz can crushed toms, 1 clove garlic (minced), cooked over med heat 20 minutes.

Pepperoni:  Microwave btw two paper towels for 20 seconds before topping pizza to get rid of excess grease.

1 9-inch pastry shell, unbaked

8 slices bacon, cooked, drained and crumbled

2 cups shredded Swiss cheese

3 eggs, lightly beaten

1 3/4 cups milk

1 Tablespoon flour

1/2 tsp salt

1/8 tsp ground nutmeg

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Preheat oven to 450.  Bake pastry shell 7 minutes or until lightly browned.  Reduce oven temperature to 325.  Reserve 2 T bacon.  Sprinkle remaining bacon and cheese over bottom of pastry shell.  In medium bowl, combine eggs, milk, flour, salt and nutmeg.  Pour egg mixture into pastry shell; sprinkle with reserved bacon.  Bake at 325 for 35-40 minutes or until knife inserted in center comes out clean.  Cool 10 minutes before serving.

2 ounces whole wheat flour

16 ounces all purpose flour

1/4 tsp active dry yeast

1 1/4 tsp salt

1/4 tsp sugar

2 tablespoons olive oil

1 1/2 cups warm water

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Stir to combine all ingredients until dough comes together into a ball (makes a soft and sticky dough).  Cover with plastic wrap and put in the oven.  Turn oven light on.  Let dough rest in oven for 18 to 20 hours, until double in size.

Flour work surface, scrape dough onto the board.  Flatten into a rectangle and cut into four equal pieces.  Makes 4 pizzas. Roll each piece into a ball (rotate it around in your hands, stretch dough from top and tuck underneath–do this five or six times with each ball).  Cover with a towel and let sit for 15 minutes or refrigerate for 2-3 days and then use.  Heat oven to 500 degrees.  Roll out dough into 12 inch to 15 inch circle with rolling pin.  Place on pizza pan.  Bake on bottom rack for 4 minutes with no toppings.  Take dough out and add sauce and toppings.  Slide pizza off pizza pan directly onto bottom oven rack and cook at least 6 minutes more.

4 cups chicken broth

1/8 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger

2 Tablespoons chopped fresh chives or green onions

1 Tablespoon cornstarch

1 egg

1 egg yolk

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Reserve 3/4 cup of the chicken broth, and pour the rest into a medium saucepan.  Stir in the ginger and chives and bring to a rolling boil.

In a 1 cup glass measure (with spout), stir together remaining broth and cornstarch.

In another 1 cup glass measure (with spout), whisk the egg and egg yolk together.  Drizzle egg a little at a time into the boiling broth mixture.  Egg will cook immediately.  Once the eggs have been dropped, pour in the cornstarch mixture and stir until the soup is the desired consistency.

Recipe adapted from allrecipes.com

2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk
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Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you’re going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Recipe from allrecipes.com

8 ounces manicotti shells, uncooked (or jumbo shells)
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese*
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
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Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of spaghetti sauce in the bottom of a 9×13 pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer.

Note: *Cottage cheese may be substituted, drain before using in recipe.

10 eggs, slightly beaten
1/2 c. flour
1 tsp. baking powder
Dash of salt
1/2 c. butter, melted
1 (8 oz.) can green chilies
1 pt. cottage cheese
1 lb. Monterey Jack cheese, grated

Beat first 4 ingredients until smooth with a whisk. Stir in melted butter. Mix in remaining ingredients. Pour into a 9 x 13 inch Pyrex baking dish, lightly greased. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 35 minutes.

1 1/2 cups flour
1 cup salt
1/2 cup water
2 tablespoons oil

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Add water to flour and salt. Mix to the consistency of dough. A few drops of cooking oil will keep the mixture pliable. Add food coloring if desired. Stored in an air-tight container, it will keep for several weeks. (It will dry and harden if left in air.) Projects may then be painted and shellacked.

4 cups flour
1 cup salt
1 1/2 cups water

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Mix all the ingredients together with your hands. If too stiff, slowly add more water. Dough should be pliable, but not sticky. Knead for 5 minutes. Form decorations and bake at 350 degrees for 1 hour, or until hard. Test by inserting toothpicks in thickest part of piece. If dough is hard, piece is done. Cook, paint or decorate, and seal with a clear fixative to prevent softening. Note: Do not double or halve recipe–use within 4 hours.