1 stick of butter
3/4 C sugar
4 tsp salt
3 pkg (TBSP) yeast
1 Tbsp sugar
1/2 C warm water
2 eggs
1 can evaporated milk (large)
8 to 9 C flour
slice butter and put in a large mixing bowl with 3/4 C sugar and salt. In another bowl, mix yeast, one Tbsp sugar and warm water. Mix milk and 1 C water in pan and scald. Mix scalded milk with butter and sugar mixture; stir until cooled. Stir eggs in one at a time. Stir one or two cups of flour and then yeast mixing well. Add remaining flour, one cup at a time, mixing well. When dough is too thick to use a bread spoon, turn out onto floured surface. Knead 5 minutes. Place into oiled bowl. Cover tightly and refridgerate.
When ready to use remove and make into rolls or loaf. Allow to rise to double size. Bake @ 350* for 15 to 20 minutes for rolls and 30 to 40 minutes for loaf.
Monday, November 22, 2010
Friday, February 5, 2010
Pizza Dough
My recipe is a variation on Jonni McCoy's in Miserly Mom's --
For one pizza (When I do it I multiply everything by 2 1/2 ~ for two large pizzas and one cheesy bread)
1 C warm water
1 pkg of dry yeast ( or 2 tsp)
1 tsp of sugar
3 C of white (or wheat) flour -- may take more
2 T Olive oil
1 tsp salt
1 tsp dried Oregano, crushed in your hand (I usually use Pampered Chef's Rosemary Herb seasoning though)
1 clove crushed garlic
In a bowl mix yeast, sugar, and water, stirring to dissolve the yeast. Let it rest for five or so minutes. Add olive oil, salt and seasonings. Mix well. Start adding flour a cup at at time mixing well after each addition. Once it begins to ball up transfer to a floured board. Knead on board, adding flour as necessary until the dough is no longer sticky. Place in bowl and cover, letting rise from five minutes to two hours, the longer it rises the more bread-like the dough/crust will be. Punch down dough, and shape/roll into large pizza crust. ( I divide it into three portions, two large and one smaller, and let the smaller one rise longer for a cheesy bread) Once rolled out, prick the crust all over with a fork)
Pre-bake for 5 minutes @ 450 degrees.
Brush partially baked crust with olive oil. ~ You can add pizza sauce at this point, but with my reflux, tomato products kill me so I don't use any at all. That is the beauty of homemade pizza.
Top with desired toppings.
I use frozen 3 pepper and onion blend, frozen chopped spinach both chopped, chopped turkey or ham (lunch meat), and a variety of cheeses (Cheddar, Mozzarella, Provolone, Monterey Jack) on ours (to make it veggie leave out the meat, obviously. (We also experimented with canned olives and mushrooms the last time. It worked out well!)
The kids like cheese, (again with the variety of cheeses) and chopped meat.
I make a cheesy bread using the same variety of cheeses, however I put a LOT of cheese on it, probably as much as on a regular large pizza and this is about half that size)
Bake 10 more minutes. (I rotate mine half way through baking to keep the crusts baking evenly.)
For one pizza (When I do it I multiply everything by 2 1/2 ~ for two large pizzas and one cheesy bread)
1 C warm water
1 pkg of dry yeast ( or 2 tsp)
1 tsp of sugar
3 C of white (or wheat) flour -- may take more
2 T Olive oil
1 tsp salt
1 tsp dried Oregano, crushed in your hand (I usually use Pampered Chef's Rosemary Herb seasoning though)
1 clove crushed garlic
In a bowl mix yeast, sugar, and water, stirring to dissolve the yeast. Let it rest for five or so minutes. Add olive oil, salt and seasonings. Mix well. Start adding flour a cup at at time mixing well after each addition. Once it begins to ball up transfer to a floured board. Knead on board, adding flour as necessary until the dough is no longer sticky. Place in bowl and cover, letting rise from five minutes to two hours, the longer it rises the more bread-like the dough/crust will be. Punch down dough, and shape/roll into large pizza crust. ( I divide it into three portions, two large and one smaller, and let the smaller one rise longer for a cheesy bread) Once rolled out, prick the crust all over with a fork)
Pre-bake for 5 minutes @ 450 degrees.
Brush partially baked crust with olive oil. ~ You can add pizza sauce at this point, but with my reflux, tomato products kill me so I don't use any at all. That is the beauty of homemade pizza.
Top with desired toppings.
I use frozen 3 pepper and onion blend, frozen chopped spinach both chopped, chopped turkey or ham (lunch meat), and a variety of cheeses (Cheddar, Mozzarella, Provolone, Monterey Jack) on ours (to make it veggie leave out the meat, obviously. (We also experimented with canned olives and mushrooms the last time. It worked out well!)
The kids like cheese, (again with the variety of cheeses) and chopped meat.
I make a cheesy bread using the same variety of cheeses, however I put a LOT of cheese on it, probably as much as on a regular large pizza and this is about half that size)
Bake 10 more minutes. (I rotate mine half way through baking to keep the crusts baking evenly.)
Tuesday, January 5, 2010
Pork Breading
2 cups (or more) bread crumbs
3/4 cup Pecans, chopped ~ measure them after they are chopped
2T Canadian Steak Seasoning (or PC's crushed peppercorn and garlic seasoning)
1T Cavender's Greek Seasoning
1/4 Cup Parmasean cheese
Mix well -- will keep in freezer
To use, melt 1/2 to 1 stick of butter, coat pork cutlets (or whatever meat or cut you have) in butter, coat heavily in breading, bake @ 350* until done.
3/4 cup Pecans, chopped ~ measure them after they are chopped
2T Canadian Steak Seasoning (or PC's crushed peppercorn and garlic seasoning)
1T Cavender's Greek Seasoning
1/4 Cup Parmasean cheese
Mix well -- will keep in freezer
To use, melt 1/2 to 1 stick of butter, coat pork cutlets (or whatever meat or cut you have) in butter, coat heavily in breading, bake @ 350* until done.
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