Pizza Crust

Pizza Crust (from Janet)

1 1/2c warm water
2tsp yeast
4 1/2c flour (I use 1/2 whole wheat)
5-6 cloves pressed garlic
2T sugar
2tsp salt
1/4c olive oil

(Many times I will sub Penzey's garlic salt for the salt and garlic)
 Combine water with yeast
Whisk rest of ingredients except flour
Add flour and knead

Cover and rise 1H, until double

Preheat oven to 400
Punch dough and cut in half. Shape on pizza pan and bake for 7min.
Then top the pizzas and bake until browned to liking.

Waffles from Marla

Waffles (from Marla on SL)

2eggs
2c flour (can use WholeWheat)
1 3/4c milk
1/2c oil (or greek yogurt)
1T sugar
4tsp baking powder
1/4tsp salt
1/2tsp vanilla

*beat eggs
*whisk rest of wet with eggs
*in another bowl blend all dry
*blend wet with dry
~can be left in fridge up to a week

*cook in waffle iron
~rewhisk before usage after sitting in fridge

Makes 4 1/2 waffles in my round Belgian waffle iron

Almost No Fat Banana Bread

Found on Allrecipes.com but modified from someone else's modifications.

3/4 cups all-purpose flour
3/4 cups whole wheat flour (or you can use 100% WW flour)

1/2 cup white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 beaten egg whites (or a whole egg)

1 cup banana, mashed

1/2 cup applesauce

chopped nuts if desired

*Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.             
*In a large bowl, stir together flour, sugar, baking powder, baking soda, nutmeg and cinnamon. 
*in small bowl combine egg whites, bananas and applesauce; stir just until combined. Mix with dry (adding nuts if desired) and pour batter into prepared pan. (will be thick and goopy)
*Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Dough Enhancer

Dough Enhancer, for use with bread dough recipe

4c instant dry milk
3/4c lecithin granuals
3 heaping tablespoons vitamin C powder
2T ground ginger
3T corn starch

mix well and store in fridge

*add about 2tsp per loaf of bread

Cinnamon Bun Scones

1 c all purpose flour
1 c oats, uncooked
1/4 c + 2T granular sugar
1 T baking powder
1/4 tsp salt
8T butter, chilled and cut into pieces
3/4 c whole or 2% milk
1 egg, lightly beaten
1 tsp vanilla
1/2 c peacans, toasted and chopped
2 tsp cinnamon
3/4 c powdered sugar
3/4 tsp milk

-heat oven to 425º and spray cookie sheet
-in large bowl combine flour, oats and 1/4 c granular sugar, baking powder and salt
-cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs
-iin small bowl, combine milk, egg and vanilla
-add to dry all at once, stir with fork or rubber spatula until dry is moistened
-in smal bowl combine remaining granular sugar with pecans and cinnamon
-sprinkle evenly over dugh in bowl, gently stir batter to swirl in cinnamon mixture, do not overblend
-drop by 1/4 cupfuls 2" apart on cookie sheet
-bake 11-13min or until golden brown
-cool 5min
-in small bowl combine powdered sugar and enough milk for desired consistency and mix until smooth
-drizzle over warm scones
-serve warm

Mexican Cornbread

1# ground beef
1 pkg taco seasoning
1 c cornmeal
2 eggs
1 c milk
1/2 tsp baking soda
3/4 tsp salt
1 (15 oz) can cream style corn
1/2 c oil
1 c Mexican or cheddar cheese, shredded

-brown ground beef, drain and add taco seasoning; set aside
-combine cornmeal, eggs, milk, baking soda, salt, corn, oil and cheese
-in sprayed 9"x13" pan pour 1/2 of corn mixture
-sprinkle meat on top
-pour rest of corn mixture
-bake @ 350º for 45min

No-Knead Refridgerator Rolls (4 dozen)

2 pkg yeast (4 1/2tsp)
2 c warm water
1/2 c sugar
2 tsp salt
6 1/2-7 c flour
1 egg
1/4 c soft shortening

-dissolve yeast in water
-add sugar, salt and 1/2 of flour. beat throughly for 2 min
-add egg and shortening
-gradually beat in remaining flour until smooth
-cover with damp cloth and place in fridge
-punch down occasionally
-about 2 hours before baking cut amount needed and return rest to fridge
-shape and place on greased baking sheet
-brush melted butter on top
-let rise 2 hours in warm place
-bake @ 400º for 12-15min

Hawaiian Bread

1 1/2 c warm water
1 egg
1 tsp salt
1/2 tsp almond (or lemon) extract
1 T molassas
1 T honey
5 T sugar
2 T milk powder
2 T butter
4 1/2 c bread flour
2 tsp yeast

-mix all ingredients and rise until double
-shape into rolls, place on baking sheet and rise again covered with damp cloth
-bake @ 350º for 15min, until light golden brown.

Gingerbread

2 c flour
1/2 c white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 c applesauce
2 eggs
3/4 c molassas
1/2 c milk

-mix all ingredients for 2 min
-spread into greasted 9"x13" pan
-bake @ 350º for 30min

Wheat Tortillas

1-1 1/2 c warm water
1/4 c olive oil
1/4 c honey
3 c wheat flour
2 tsp salt
2 T lecithin
1/2 tsp baking powder

-mix dry
-mix wet
-mix dry with wet
-form into about 15 balls
-cover with plastic wrap and let rest 10-15min
-shape and cook

Dough will be STICKY so keep water nearby to wet hands

Bread Sticks

Mix:
1 pkg (2 1/4tsp) yeast
1 1/3 c warm water

Stir in:
1 c flour, 3 T oil, 1 T honey, 1 tsp salt
-beat well

Add another 2-2 1/2 c flour (can be up to 1/2 whole wheat total flour)
-knead to a sticky dough
-rise until double (30-40min)

-heat oven to 400º
-divide into 24 pieces and form into breadsticks
-brush with eggwhite and sprinkle with coarse salt
-bake 15min

30min Rolls

3 1/2 c warm water
1 c oil
1/2-3/4 c honey
4 T dry yeast
3 eggs
1 T salt
10-10 1/2 c flour (can be 100% whole wheat)

-mix water, oil, honey and yeast
-add eggs, salt and flour
-knead 5min
-shape in balls on ungreased sheet
-rise 10-20min
-bake @ 425º for 9-10min

Cornbread

1 c flour (I use whole wheat)
1 c cornmeal
2/3 c white sugar (I usually only use 1/3 c)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c oil (I use olive oil)

-combine all dry
-combine all wet
-combine wet with dry
-pour in sprayed 9" round pan
-bake @ 400º for 20-25min, until nicely browned

I usually double this and bake in a 9"x13" pan

Whole Wheat Pizza Crust (ONE rise time)

Mix:
1 pkg (2 1/4 tsp) dry yeast
1 1/2 c warm water

Mix:
2 T oil (I use olive oil)
1 1/4 c wheat flour
2 T sugar
1/2 tsp salt

-add yeast water to flour mixture

-add up to 2 c more flour (can use WW or white) and knead 6-8min
-let rise 15-20min

How I use it:
-after rise time I form crust on pizza pan and bake @ 350º until dough dries out (about 8min)
-add toppings and bake until cheese is browned

Into the dough I add oregano & garlic sometimes

Topping ideas:
BBQ chicken; I cook chicken in BBQ sauce and shred then spread on pizza crust, add cheese

Thai chicken; use some thai peanut sauce as the sauce for the crust and add chicken chunks, onion and cheese

Spinich (like Sbarro); saute garlic in olive oil and add frozen spinich (thawed and squeezed out,) heat through and put on pizza crust, add mozzerella cheese.  At Sbarro they do not put sauce on it, but serve it on the side

Once I even cooked Asian noodles and spread teriyaki sauce on the crust, added the noodles, then broccoli and cheese

Whole Wheat Bread (option for rye)

2/3 c honey
2/3 c oil
6 c warm water
1/2-1 c gluten flour
3 T yeast
2 T salt
14-18 c whole wheat flour
1/2-1c gluten flour
3T dough enhancer

-sponge all water and yeast with 2 c flour for 15min

-add honey, oil, salt and 2 c flour, mix well
-add gluten flour and whole wheat flour as needed for a sticky dough
(this is key, it will be a sticky dough, do not add too much flour or you'll end up with a dense loaf, and the gluten flour REALLY helps the loaf turn out fluffy and greatly reduces the amount of flour needed)
-knead 10min

Yield 5 loaves
(My mixer can't handle this amount so I slighty over 1/2 the recipe and get 3 loaves)

Rye option:
-replace up to 1/2 of the whole wheat flour with rye flour and add 2-3 T caraway seeds
-molassas can be used instead of honey