Basic Pizza Dough

  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 envelope (1/4 ounce) of active dry yeast
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1/4 cup olive oil

In a small bowl dissolve the sugar in warm water. Sprinkle the yeast over the water gently until it dissolves. Let stand in a warm place for 5 minutes.  Combine 3 cups flour with the salt in a large bowl.  Make a Well with the flour and pour in yeast mixture and oil. Stir until dough just starts to hold together. Knead dough until it is smooth and springy. Let dough rise 1 hour. Cook on a baking Stone at 500 degrees.

Variations:

Cornmeal Dough: Substitute 1 cup cornmeal for equal amount of flour.

Cracked Pepper Dough: Add 3 tablespoons cracked black pepper while kneading dough.

Curried Dough: Add 2 tablespoons of curry powder with the salt.

Focaccia Dough: Increase salt to 2 teaspoons and water 1 1/2 cups.   Omit the Olive oil from mixture, brush rolled out dough with olive oil.

Herbed Dough: Add 3 tablespoons minced fresh herbs or 1 tablespoon of dried herbs.

Seeded Dough: Add 1/4 cup of sesame seeds or poppyseeds while kneading dough.

Spicy Dough: Add 2 tablespoons paprika and 1 tablespoon cayenne pepper with the salt.

Sweet Dough: Add 1/4 cup of sugar with the flour and reduce the salt to 1/2 teaspoon. Use flavorless vegetable oil instead of olive oil.

Whole-Wheat Dough: Substitute 1 cup of whole-wheat flour for an equal amount of white flour

Christmas Mousse

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  • 1/4 box gelatin (1 envelope)
  • 1 pint cream
  • 3/4 cup sugar
  • 3/4 cup good sherry
  • 1 teaspoon vanilla extract
  • 1 cup slivered almonds
  • 1 cup maraschino cherries, sliced

Soak gelatin in a cup of cool water for 1/2 hour.  Whip cream and add sugar and slowly pour in sherry.  Mix gelatin into the cream mixture.  Add and stir in vanilla, almonds and maraschino cherries.  Let stand overnight in the refrigerator.

Banana Bread

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  • 1/4 cup butter
  • 2/3 cup honey
  • 3 eggs, beaten
  • 1 cup mashed banana
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/4 cup milk powder
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups whole wheat flour
  • 1 cup Walnuts

Cream butter and honey until light.  Beat in eggs, banana, water, vanilla.  Stir together dry ingredients. Stir into mixture, blend with as few strokes as possible. Stir in 1 cup of walnuts and place in greased loaf pan.  Bake at 325 degrees for 1 hour.

Fruit Pizza

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  • 3/4 cup butter
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • selection of strawberries, blueberries, mandarin oranges, bananas, kiwi fruit, grapes, pineapple, etc.
  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup sugar.

Mix first three ingredients.  Grease a pizza pan.  Roll out dough and bake for 15 minutes at 350 degrees. Cool.  Mix next three ingredients and spread on crust.  Add a selection of fruits as toppings. Combine final four ingredients and heat, stirring often until thick.  Cover pizza with this glaze.  Enjoy.

Foolproof Family Christmas Cheese Soufflé

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  • 8 slices buttered bread cubed, crusts removed
  • 3/4 pound American cheese grated
  • 6 eggs
  • 3 Cups milk
  • 3/4 teaspoon salt
  • 3/4 teaspoon dry mustard
  • dash cayenne

Layer cheese and bread.  Mix other ingredients and pour over. Let it set 3-4 hours in the refrigerator or overnight. Bake at 350 degrees for one hour.

“Kings Arm Tavern” Inspired Chicken Pot Pie

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1 whole chicken, about 2 lb.
2 ribs celery, chopped
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 (10 oz.) pkg. frozen peas
4 ribs celery, diced and cooked
4 carrots, sliced and cooked
4 potatoes, diced and cooked
1 egg
2 tbsp. milk
Pastry crust

Put chicken on stove to cook in a large saucepan with enough water to cover. Add 2 ribs of celery, chopped onion, bay leaf, salt and pepper. Bring water to a boil, reduce to a simmer and cook until chicken is done. Remove fat and strain stock. Discard chicken and bones and cut chicken into large pieces.  For a quick cheat see note.

Melt butter and flour. Cook 5 minutes making a roux stirring constantly. Add enough chicken stock, stirring constantly, to achieve sauce consistency desired. Simmer 5 minutes. Salt and pepper to taste. Divide chicken and cooked vegetables equally into 6-8 individual casseroles or 1 large one.

Add sauce to amount desired.  Mix egg and milk together to make egg wash. Cover each casserole with pie pastry, brush with egg wash, and puncture pastry with a fork in several places to allow steam to escape. Preheat oven to 375 degrees for 10 minutes before the pies are to go in the oven.  Bake at 375 degrees until crust is golden brown.

Note: A quick cheat is to use a rotisserie chicken to reduce cooking time on stove.