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!

Quick Chiffon Pie

You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.

Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)

The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.

Pour into the crust. You can flip the plastic liner to make a top to cover it.

Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.

My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.

One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.

Rhubarb Pie

This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.


3T flour
1c sugar
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry

Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.

Line pie pan with pastry and pour in filling.

Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.

Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.

~ Mrs. June A. McCullough


My experience is that the smaller you cut the rhubarb the better the pie.  I don’t care for large chunks.

Asaleah’s Mud Flat Pie

Crust:
1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan.  Bake at 350F for 15 min.  Allow to
cool.

Mix:
8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

Mix:
1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill.  Serve cold.

Cheater’s Chicken Pot Pie

This is a recipe from my meat-eating days.  It is wonderful for people who don’t think they can cook and can’t really afford to eat out all the time.

Look by the whomp biscuits in the refrigerated section of your grocery and get a box of pie crusts. They come 2 in a box. Get some boneless chicken (2 breasts, 1 breast and 2 thighs, 4 thighs, whatever variation appeals to your taste buds.) 1 can of cream of mushroom soup. (if you don’t like COM, use cream of chicken) 1 can of either mixed vegetables or peas. (Or a cup of frozen) That’s one of those whichever-you-prefer things. I liked peas with mushrooms or peas with pearl onions.

Put one crust in a pie pan. Start the oven preheating to 350ºF. Cut the raw chicken into bite sized pieces. Drain the vegetables and mix all the chicken, veg and soup together and dump it into the pie crust. Put the second crust on top and pinch the edges together. (That’s why you want that kind of crust instead of the frozen ones.) Cut a couple of vent holes in the top. Put the pie pan on a cookie sheet to catch any leaks.

Bake it for an hour or until the entire top is golden brown. (Depending on your weather that can be plus or minus 10 or 15 minutes.) Let it sit for about 15 minutes after you take it out of the oven.

Even if it isn’t perfectly beautiful, it is tasty and filling.


My friend, Tiffany, gave me this variation:

In the absence of the pie crusts which Kitty mentioned, you can make Chicken Pot Pie the way I do it. Get all the ingredients mentioned in her recipe and put them in a deep baking dish.

Then, place the following ingredients in a mixing bowl:

  • 1 cup milk
  • 1 cup self-rising flour
  • 1 stick margarine

Stir together in the mixing bowl, then pour the mixture over the other stuff in the baking dish (but don’t stir again after pouring it over).

After baking at 350ºF for 50-minutes-to-one-hour, you will have a pot pie with a soft, biscuit-like topping instead of a flaky crust! :ello_smiley:

Oh, and if you only have “plain”/”all-purpose” flour instead of self-rising, just add 2 teaspoons of baking powder, and a couple of generous pinches of salt.

Kiwi Lemon “Cheesecake”

One from the Recipe Exchange.

CRUST:
¾ cup unsweetened shredded coconut
¾ cup walnuts
¼ teaspoon gray seal salt or pick rock salt
5-6 large pitted medjool dates

PIE FILLING:

  • 1/2 cups of cashews, soaked for 4-8 hours and rinsed (I never remember to soak them and sometimes if I am out of cashews I’ve substituted walnuts and it came out great…and I’m guessing you could use blanched almonds and get a great result too)
  • 1 ½ cups of coconut cream (put 2 cans of whole fat coconut milk in fridge overnight, then scoop off the hardened cream…you’ll need about a can and a half)
  • juice and zest of 2 large lemons
  • 1 tablespoon of vanilla extract
  • pinch of salt
  • 1/2 cup of coconut oil, melted
  • Add stevia drops to taste

TOPPING:
2 kiwis, halved lengthwise, thinly sliced or any other fruit you think will taste good

INSTRUCTIONS:

  1. A Process the coconut, walnuts, and salt in a food processor until coarsely ground
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
  3. Press nut-date mixture into 7″ spring form pan lined w/parchment paper on the bottom
  4. Rinse food processor
  5. Place cashews, coconut cream, lemon juice, lemon zest, vanilla, sea salt in food processor
  6. Add coconut oil last while processor is running
  7. Puree the mixture a few minutes until its smooth and creamy
  8. Taste puree, add stevia to taste
  9. Pour filling onto crust
  10. And finally, the worst part… Refrigerate at least 8 hours to get a cheesecake-like consistency…YES, 8  HOURS!  In the words of our friend in Michigan who sent us this recipe, “ I JUST WANT TO EAT IT NOW!”
  11. Remove from spring form pan, dress with kiwis and enjoy!