Pizza!

My friend, Tiffany, shared this.

INGREDIENTS:

• 1 teaspoon white sugar (or Splenda®)
• 1-and-a-half cups warm water (about 110° F)
• 1 tablespoon/packet active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1-and-a-half cups all-purpose flour
• one-half cup of cornmeal (My personal tweak — makes the crust better!)

DIRECTIONS:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes until foamy.

Stir olive oil and salt into the yeast mixture, then mix in the flour and cornmeal until dough starts to come together. Tip dough onto floured surface and knead until all the flour has been absorbed and the ball of dough becomes smooth. Place dough in an oiled bowl (I coat the sides of the mixing bowl I used, rather than dirty another bowl), cover with a kitchen towel, and let stand in a warm place until the dough doubles in size (about one hour).

Tip dough back out onto floured surface and divide into 2 halves for thin crust pizza, or leave whole for a deep-dish style pizza. Form into tight ball(s) and let rise for 45 minutes or so.

Preheat oven to 425° F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both fists and gently pull edges outward while slowly rotating the dough. When the circle has reached the desired size, place on a well-oiled pizza pan or screen. Spoon your favorite sauce (I make my own from canned tomato sauce, minced garlic, chopped onions, basil, oregano, salt, and pepper) onto the crust, then add toppings (meats, veggies, cheeses). I use cheese with 2% milk fat, for less saturated fat; it’s healthier, and better for one’s cholesterol numbers.

Bake for 15 – 25 minutes (depending on thickness, how fast your oven cooks, and how crispy you want your crust). Ideally, the crust should be crisp and golden at the edges, and cheeses should be nicely melted on top.

Enjoy!

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(Blue)Berry Muffins

Recipe adapted from Food.com’s Sweetest Blueberry Muffins.

  • 1/2 cup butter, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour (or Bob’s Red Mill 1-to-1)
  • 1 cup milk
  • 212 cups fresh or frozen blueberries 

Cream butter, add sugar, then eggs. When fluffy add vanilla, baking powder and salt. Alternate flour and milk. Fold in berries.

Bake in buttered muffin tins at 375ºF for 15-20 minutes.  Makes 24 medium sized muffins.

We think any firm bits would work nicely, raspberries, strawberries, chocolate chips…

Mika’s Crinkle Bread

baked in springform pan, diameter 26cm or 28cm

dough:
6.5 c. flour (I use spelt flour)
1 1/4 c. water, warm (37º celsius)
1 pkg yeast (42g)
half teaspoon sugar
2 teaspoons salt
3.5 Tbsp oil 

Mix all together, put some flour on your table and roll the dough out, size of a baking pan (rectangular).

butter of herbs:
1/2 c. butter 
1 teaspoon salt
3 leafs parsley and 3 of basil chopped
1 garlic clove and 1 onion chopped

Mix all together, spread over the dough

cut the dough every five centimeters in strips, folded the strips like an accordion.

oil a springform and preheat the oven 200º celsius

put the folded dough in the springform, bake for 25 up to 30 minutes

I forgot: instead of 200º celsius I heat up only to 360º Fahrenheit

But for 2-3 persons I take only the half of all ingredients and all-purposed flour (don’t use your self-rising flour) . And usually I don’t make the butter by myself. You can also use normal butter with some chopped cheese or butter with only salt and pepper (picture). My dough is thin like my little finger (7-10mm), less isn’t good – could be too dry after baking. after cutting the dough in strips, I put little pieces of butter on the strips, then i fold the dough

when the dough is finish, I preheat the oven and this time is enough for the yeast to work … I think it’s approximately 15 minutes.

I asked about the onion thinking that sounded like a lot and she responded with: It depends on what you prefer, the recipe means common onion but I prefer the green spring onions.

edit, I would use 4 green onions (spring onions)

mika crinkle bread

This is Mika’s picture of her bread

https://ello.co/mikacuervo/post/yuajsbch1qyzvulz3vhssq

Jeannie’s Banana Bread

¾ c. butter
1½ c. sugar
4 eggs
3 c. sifted flour
1½ tsp. salt
1½ tsp. baking soda
¾ c. chopped nut meats
1½ tsp. vanilla
4 bananas, mashed

Cream butter and sugar. Beat in eggs, one at a time. Sift flour, soda and salt together. Mash bananas. Add flour mixture, bananas and vanilla to creamed mixture and blend thoroughly. Fold in nuts. Pour into oiled and floured loaf pans. Bake 60-70 minutes at 350°F. 2 loaves.

Pita Bread

I can do this 🙂

Karla's Humble Life

yummy I love making pita bread it sooooo easy, its one of the easiest thing i have ever baked!
my recipe is for 8 pita’s you can double or triple recipe as needed! my husband loves homemade pita better than any store bought brand, there is such a difference when you make them fresh, its a taste and texture you cant beat! fresh is ALWAYS better lol!
you can make with whole wheat flour if you like but i prefer the taste of white pitas!
I love to dip the pita in warm olive oil and zataar! yum pure heaven!
so lets get started!
Ingredients

3 cupsflour
1 1/2 teaspoons salt
1 Tablespoon sugar can substitute for honey
1 packet yeast or 2 teaspoons
1 1/4 water at room temp
2 tablespoons olive oil,butter

If using active dry yeast follow the instructions on the packet. if using normal yeast…

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Hoe cakes

Chuck and I went to an event at Monticello a couple of years ago and had hoe cakes that were made by a food historian.  I thought they were corn meal and water cooked in grease.  I have been looking for a recipe for proportions and all the recipes I can find use milk, too.

This seems to be the closest recipe to what we had at Monticello.  I will tweak it as I use it. (http://whatscookingamerica.net/History/Johnnycakes.htm):

1 cup white cornmeal
3/4 teaspoon salt
1 cup water
1/2 cup milk
Bacon drippings (I think I’ll use vegetable oil)

Preparation:

In a medium bowl, place cornmeal and salt.

In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. With the saucepan in one hand, let the boiling water dribble onto the cornmeal while stirring constantly with the other hand. Then stir the milk into the mixture (it will be fairly thick, but not runny).

Generously grease a large, heavy frying pan with the oil and heat. When pan is hot, drop the batter by spoonfuls. Flatten the batter with a spatula to a thickness of approximately 1/4 inch. Fry until golden brown, turn, and brown on the other side (adding more oil as needed).

Hali’s Banana Bread

  • 4 – 6 ripe (i.e. over-ripe) bananas
  • 2 cups sugar
  • ½ cup melted butter
  • 2 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt

I cup coarsely chopped walnuts or pecans, if you like

Preheat oven to 350°F Grease two loaf pans (approx. 9×5)

Mash the bananas up with the sugar. Add the butter and eggs. Sift (or stir) the dry ingredients together and add to banana mixture.

Divide between loaf pans and bake for 1 hour or until a toothpick comes out fairly clean.

Cool in pans for a few minutes, then turn out on to racks to finish cooling.

This freezes well, if you don’t eat it all right on the spot…

— I use bananas that I would be embarrassed to have anyone see. They should be more black than brown. And not have much structural integrity, either. 🙂