Crust:
• 1 tube (13.8 oz.) pizza crust
• 2 Tbs. parmesan cheese
• 1 Tbs. chopped rosemary
• ½ tsp. ground pepper
Toppings:
• 1 ½ cups mozzarella cheese
• 2 ounces sliced pepperoni, cut in thin strips
• 2 oz. ham, cut in thin slices
• diced tomatoes, onions, or other vegetables
January 16, 2009
Focaccia
Boboli Type Pizza Crust
• 1 cup water
• 3 cups flour
• 1 teas. salt
• 2 Tbs. olive oil (or more)
• 1 Tbs. sugar
• 2 teas. yeast
• 1 teas. garlic
• 2 teas. parmesan cheese
• ½ teaspoon italian seasoning
• parmesan to sprinkle on top
Mix well. Knead until smooth. Let rise until doubled. Form two crusts in pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450o until light brown. Cool. Wrap tightly and freeze until needed.
Deep Dish Pizza
Dissolve:
• 1 tablespoon yeast in
• 1 cup warm water
Stir in:
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons oil 2
• cups flour
Beat until smooth. Add 1 to 1 ½ cups flour till dough is workable. Knead until smooth. Let double in bulk. Heat oven to 400 o. Grease two pans, 9×13 or two round pizza pans or one cookie sheet. Divide dough, ½ to each pan. Roll out. ease into corners. Add sauce evenly to edges. Top with favorite ingredients. Cook at 400 o 15-25 minutes until lightly brown on edges.
January 15, 2009
Graham Cracker Crust
• 1 cup graham cracker crumbs
• 1/2 cup melted margaring
• 3 tablespoons powdered sugar
• 1/4 teaspoon plain Knox gelatin
To graham cracker crumbs add sugar and gelatin, mix well. Stir in melted margarine until well mixed. Press firmly into a 9 inch pie pan. Chill 15 minutes. Fill as desired.
Pumpkin Pie
Combine:
• 1 1/2 cups canned pumpkin
• 3/4 cup sugar
• 1/2 teaspoons salt
• 1/2 teaspoon nutmeg
• 1 1/4 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
Blend in:
• 3 slightly beaten eggs
• 2 cups milk
Pour into pie crust. Two 9 inch or one 10 inch. Bake at 400 degree oven for about 50 minutes. The pie is done when a knife slid in toward the middle comes out clean.
Foolproof Pie Crust (Aunt Billie Rae)
• 4 cups flour
• 1 tablespoon sugar
• 1 3/4 cup butter flavored shortening
• 2 teaspoons salt
• 1 tablespoon vinegar
• 1 egg
• 1/2 cup water
With a fork or pastry blender, mix together first four ingredients. In a separate bowl, beat vinegar, egg and water. Combine the two mixtures, stirring with a fork until all ingredients are moistened. With hands mold dough inot a ball. Chill at least 15 minutes. Dough can be left in frig for up to 3 days, or frozen until needed. Makes 2-9″ double crust pies and 1 9″ shell.
*Dough will remain soft in frig and can be rolled at once.
Joyce’s Pecan Pie
• 1 9 “ pie crust
• 3 eggs, slightly beaten
• 1 cup light colored corn syrup
• 1/3 cup sugar
• 1/3 cup butter, melted
• 1/2 tsp. salt
• 2 cups pecan halves
Preheat oven to 375o.
Combine eggs, corn syrup, sugar, butter and salt. Mix well. Stir in the pecan halves. Place the pie crust on the oven rack and carefully pour the filling into the crust. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes, remove foil. Bake 10-15 minutes more or until knife inserted near center comes out clean. Cool. Cover and refrigerate within 2 hours. Serves 8.
Crumb Crust
• 2 cups fine vanilla wafer crumbs
• ½ cup melted butter
• 1/3 cup sugar
Combine all ingredients and press over bottom and sides of a 9-inch pie plate. Bake at 400 degrees for ten minutes. Cool and fill.
Easy Blueberry Pie (or other fruit)
• 1 – 9″ crumb crust
• 6 cups fresh blueberries
• 1/4 cup sugar
• 2 Tablespoons water
• 2 Tbls cornstartch
• 1/4 cup cold water
• 1 Tablespoon butter
• whipped cream or topping or ice cream
Combine 2 cups blueberries, sugar, and a tbsp. Water in large saucepan, then bring to a full boil. Dissolve cornstartch in a cup of cold water, then add to blueberry mixture. Bring back to boil and stir constantly. Reduce heat to low and cook for 2 minutes while stirring, then remove from heat. Stir in butter, lemon juice, and remaining 4 cups of berries. Spoon into crumb crust and let stand for three hours until set. Top with whipped cream or other topping.
Double Cranberry Muffins
• 1-3/4 cups flour
• 1 c plus 1 T. sugar, divided
• 4 tsp. Baking Powder
• 3/4 cup fat free milk
• 1 egg
• 1 tsp. grated orange peel
• 1/3 cup orange juice
• 2 T. plus 1 tsp. oil, divided
• 1 cup fresh or frozen cranberries, coarsely chopped
• 2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
PREHEAT oven to 375°?F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries. CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.