Italian Bread / Pizza Dough

Makes l big loaf or 2 pizzas

Ingredients:

2 cups lukewarm water (~100 F)
1 (2 1/4 tsp.) package active dry yeast
5 to 5 3/4 cups flour
1 Tbs. light brown sugar
2 Tbs. extra-virgin olive oil
1 1/2 tsp. salt
1 egg white, lightly beaten (for bread only)

Bread Directions:
Stir the yeast into 1/2 cup of the warm water. Let proof as you measure the dry ingredients.

Combine 5 cups flour, sugar and salt in a large mixing bowl. Add the yeast mixture, remaining 1 1/2 cups of the water and olive oil. Mix until a dough forms. Transfer on a floured surface and need for 8 to 10 min. (adding more flour as needed), or until a smooth, firm dough is formed.

Transfer the dough to a lightly oiled bowl, then flip the dough over so that to top is oiled. Cover the bowl with a light weight towel. Let rise in a warm draft-free place for 1 1/2 hours of till doubled in size.

Punch down the dough and flatten with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be oval shape, with tapered and rounded (not pointed) ends.

Place the dough on a baker's peel or baking sheet heavily dusted with flour. Allow the dough to proof, loosely covered with a floured cloth, for 30 minuets, or until doubled in size.

Preheat oven to 425 F.

Brush the dough with the egg white. Using a razor blade or a sharp knife, slash the dough lengthwise about a 1/4-inch deep.

Spray to dough generously with water form a spray bottle and place in the oven. immediately close the oven and bake for 3 minutes. Open the door and spray the dough again with the spray bottle. Close the oven door and bake for an additional 3 minuets before spraying the dough a third time. (the spraying the dough will ensue a crisp golden brown crust).

Bake the dough for a total of 45 minutes, or until hollow thud is heard when tapping the bottom of the bread. Slice and enjoy!

Pizza Directions:
Stir the yeast into 1/2 cup of the warm water. Let proof as you measure the dry ingredients.

Combine 5 cups flour, sugar and salt in a large mixing bowl. Add the yeast mixture, remaining 1 1/2 cups of the water and olive oil. Mix until a dough forms. Transfer on a floured surface and need for 8 to 10 min. (adding more flour as needed), or until a smooth, firm dough is formed.

Divide the dough into however many pizzas you want.(2 normal sized pizzas or several personal sized pizzas) Then let rise on a lightly floured surface until doubled in size.

At this point, it ready to shape the crust. Take the dough

rounds (or balls, depending how small you want the pizzas) and flatten and make the crust. Place the dough on the pizza pans, and put your desired toppings.

Preheat oven at 500 F.

Bake for 10-12 minuets or until golden brown (watch it closely). Let sit for a few minuets and serve!

Oatmeal Raisin Cookies

1 cup butter, softened

1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3+ cups oats
1 cup raisins

1. Preheat oven to 350
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla and beat well.
4. Add combined flour, baking soda, cinnamon, salt and mix well.
5. stir in oat and raisins and mix them in well.
6. place cookies on greased cookie sheet.
7. bake 10 to 12 minutes or until golden brown.

Makes about 4 dozen.

Enjoy!

The Ice Cream Shop

Wow! It has been a while sense I've posted last.
This is the very first short film I've ever made. I'm so happy how it turned out!! I hope you all enjoy it!

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars

Yield: 24 bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups peanut butter / milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
2 cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them just until it covers the top. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Then enjoy!

(Adapted from Culinary Concoctions by Peabody; originally from Buttercup Bakes at Home by Jennifer Appel)

Favorite custom teas :)

I love to mix things in my tea...so I thought I'd share some of my favorite combinations :)

Raspberry Snap--Raspberry tea with honey and ginger syrup

Blueberry Mocha--Blueberry tea with milk, coffee, and hot chocolate powder (sometimes some vanilla, too)

Peppermint Fudge--Peppermint tea with hot chocolate powder

Raspberry Mocha--Raspberry tea with milk and hot chocolate powder (sometimes coffee as well)

I'd love to find out what yours are too, so share them in the comments! :)

Mac and Monterey Jack

Mac and Monterey Jack

Recipe by: Alice Nyquist

Ingredients:

1/8 cup butter

2 tbsp. oil

3 tbsp. flour

2 cups milk

1/4 cup water

2 slices Monterey Jack cheese

6 cups water

2 1/2 cups macaroni (or other pasta)

Directions:

Boil water. Pour pasta into water and let cook about 10 minutes.

In saucepan, melt butter. Add oil, flour, and milk; mix well. Add cheese. Once cheese is melted and mixed, stir in water.
Strain pasta. Pour cheese over pasta.

Enjoy! :)

Multigrain Bread

Multigrain Bread

Recipe by: the Nyquist family

Based off Seven Grain Bread recipe from Healthy Bread Recipes & Menu Planner

Ingredients:
1 1/2 cup warm water
2 Tbl. oil
1 Tbl. honey
1 tsp salt
3 cups gluten flour (eg wheat, barley, rye, triticale, spelt, kamut)
1 cup gluten-free flour (eg teff, rice, millet)
1/3 cup gluten
2 tsp. active dry yeast

Directions for breadmaker:
Mix wet and dry ingredients (except yeast) separately (mix the salt with the wet ingredients). Pour wet ingredients into breadmaker container; pour dry ingredients on top of wet ingredients (they will float). Make small indent in top of dry ingredients--but don't let it go deep enough to touch the wet ingredients. Put the yeast in the indent. Put it all into the breadmaker, close it up, and set it to wheat bread, 2 lb loaf, light crust. It'll cook for 2 1/2 hours. When it's finished, pull it out and enjoy! :)

Examples of flour combinations:

• 3 cups wheat, 1 cup teff
• (pictured) 2 cups wheat, 1 cup barley, 1/3 cup teff, 1/3 rice, 1/3 cup millet (and be generous with the honey)
• 1 cup wheat, 1/3 cup cornmeal, 1/4 cup wheat germ, 1/2 cup oats, 1/2 cup spelt, 1/2 cup millet
• 2 cups barley, 1 1/2 cups rice flour, 1/2 cup rice bran

Blueberry Pancakes

Blueberry Pancakes

Ingredients:
4 - eggs
4 - C. flour
2 - 12 oz cans evaporated milk or 3 C. milk
4 - T. sugar
1/2 - C. oil
4 - T. baking powder
2 - t. salt
blueberries

Directions:
Beat eggs until fluffy; beat in remaining ingredients just until smooth. Heat a griddle and pour about 1/2 a cup of batter for one pancake. Scatter blueberries all over, cook 2 - 3 minuets and flip.

~Enjoy

Red Chilli

Red Chilli

1 lbs ground beef
1 28 oz can tomato sauce
1 28 oz can crushed tomatoes
3 cans dark red kidney beans
1 onion
1 bell pepper
1-2 garlic cloves, crushed
1 tsp. cumin
2 Tbs. chilli powder (or however spicy you like it)

Cook the onion, pepper and crushed garlic with ground beef until meat is browned. Pour all the cans of tomatoes and beans. Add the spices. Cook on simmer for 10 - 20 minuets. Serve with rice ( if desired ) and corn bread.

~Enjoy

Amish Potato Rolls

Amish Potato Rolls

from the cookbook, "A Return to Sunday Dinner" by Russell Cronkhite

Peel & cook 4-5 medium potatoes in boiling water until tender. Mash and measure 2 cups of potatoes, and reserve 1 cup potato water in small bowl.
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To the warm potato water, add 4 TBsp sugar and 2 packets of yeast.

Let mixture stand for 5 minutes, then stir to dissolve.
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In a pan, melt 1 stick of butter...
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Add 1.5 cups milk, and 2 tsp salt..

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Remove from heat and add the mashed potatoes and 2 eggs.

Pour the yeast mixture into the pan, then pour the contents into a large mixing bowl

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I added 4 cups wheat, and 4 cups self rising/white flour

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Carefully mix together... There's the dough!

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Cover with a tea towel, and let rise for 1 hour

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This is what it looks like after rising..now, punch it down and let rise for 30 minutes...
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Now it's ready!
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I try not to manipulate the dough too much, but I cut out the rolls like biscuits, then cover & let them rise on the pan for 20 minutes. Bake in a 400 degree oven for 10-12 minutes... and there you go!

ENJOY!


(Sorry, there are no pictures available for this recipe)

Granola

Granola

Recipe by: Emily Lemay

Ingredients:

1 C.Honey

1/3 C. Brown sugar

3 sticks, Butter

1 1/2 t. Salt

1 silo of regular rolled Oats

1 - 2 C. Pecans

1 C. Craisins or other dried fruit

1 -2 t. ground, Flax seed (optional)

Directions:

Heat oven to 300 degrees.

Pour all the oats into a large bowl and set aside.

In a medium size sauce pan melt the butter, honey, and brown sugar. Add the salt.

Then pour the butter, sugar, honey mixture over the oats, and mix well. spread into a deep baking dish or an XL cake pan lined with foil. bake in the oven for 10 - 15 min, then mix and add the nuts. Bake for an additional 10 - 15 min till oats are golden browned. Add the crisians and flax (if using) and let cool before storing it. Eat it with milk, yogurt, fruit, or just by its self. Enjoy!

Yields:1-1/2 gallons OR 4+ quarts