Pizza Rolls

October 26, 2010

This is a VERY simple and versatile recipe. Great for lunches, after school snacks, or whatever.

Make one recipe of my pizza dough. Divide it in half. Roll out one half to about a 12×6″ size. Spread pizza sauce on it, then top with your favorite pizza toppings (nothing too chunky). Sprinkle with shredded cheese. Roll up as you would for cinnamon rolls. Repeat with second chunk of dough. Place, cut-side down, on a greased cookie sheet and bake at 435*F for 15-20 minutes.

My family is pretty unadventurous when it comes to pizza toppings, so I did one batch of pepperoni with mozzarella cheese, and one batch of ham with cheddar cheese.


Banana Bread

April 14, 2010

This isn’t my favorite banana bread recipe. I’m hunting for the perfect banana bread recipe. I want it to be MOIST and FLAVORFUL and also simple – not with separate egg whites and yolks and all kinds of “extras.” Is it a tall order? I guess we’ll see. If you have a winning recipe, feel free to post a comment with a link to it, or let me know what it is.

1/4 cup soft butter

1/2 cup honey

2 eggs

1 cup mashed banana

3/4 cup buttermilk or 6oz pineapple juice

1 tsp vanilla

3 cups whole wheat flour

1/2 tsp cinnamon

1 Tbsp baking powder

1 tsp salt

Place butter in large mixing bowl. With a wire whisk, blend in honey, eggs, banana, buttermilk/juice, and vanilla one at a time in order listed. Place flour in a medium mixing bowl. Thoroughly blend in cinnamon, baking powder, and salt. Blend dry ingredients into liquid ingredients just until mixed. Scoop batter into greased loaf pan. Bake at 325*F for 70 minutes or until a table knife inserted in the center comes out clean.


April 14, 2010

1 cup flour (white or whole wheat)

1 cup cornmeal

2-4 Tbsp sugar (or substitute with apple juice concentrate)

1 Tbsp baking powder

1/2 tsp salt

2 beaten eggs

1 cup milk

1/4 cup cooking oil

Grease 9×9 baking pan and set aside. Stir together flour, cornmeal, sugar, baking powder and salt in mixing bowl. Combine eggs, milk and cooking oil in small bowl or measuring cup. Add egg mixture to dry mixture. Stir just until moistened. Pour batter into pan and bake at 425*F for 20-25 minutes, or until brown.

I have also successfully turned this into cornmeal muffins. Use a muffin pan instead of the 9×9 and bake for only 12-15 minutes instead.

Better Biscuits

March 14, 2010

4 cups flour

2 Tbsp baking powder

2 Tbsp sugar

2 tsp salt

2/3 cold butter

2 cups milk

In a large bowl, whisk together flour, baking powder, sugar, and salt. Use a cheese grater to shred cold butter into mixture and stir to distribute it evenly. Add milk gradually, stirring just until dough pulls away from the side of the the bowl. Turn dough out onto a floured surface and knead 15 times. Pat or roll dough out to a 1-inch thickness. Cut biscuits into squares, or if you want to be really picky, use a round-rimmed glass to cut circles. Brush excess flour off biscuits and place them on an ungreased baking sheet. Bake at 425*F until edges begin to brown (13-15 minutes). Serve hot.

Push-In Pie Crust

March 3, 2010

I tried this crust for the first time today. I’ve always shied away from making my own pie crust from scratch, for some reason. But this one worked GREAT! And it’s so quick!

1-1/2 cups flour

2 Tbsp sugar

1 tsp salt

1/2 cup vegetable oil

2 Tbsp milk

Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. Press dough into the bottom and against the sides of the pan with your fingertips. Bake empty pie shell at 425*F for 10-12 minutes. Now it’s ready to use in your next quiche recipe, or make it a delicious dessert by filling it with pudding or fruit pie filling.

Buttery Garlic Cheese Biscuits

February 26, 2010

I cannot describe to you accurately how scrumptious these are. I love garlic. I love butter. I love biscuits. These are soft, almost melt-in-your-mouth delicious.

2 cups flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

1 cup milk

1/4 cup shredded cheese (I use mozzarella, but cheddar is fine, too. In fact, Parmesan would probably be good, as well.)

3 Tbsp butter, melted

3 cloves garlic, minced

Mix flour, sugar, baking powder, and salt together in a large bowl. Add milk and cheese and stir until just combined. The trick is to spend as little time and energy mixing it. The less you mix, the lighter it’ll be. Divide the batter into 12 greased muffin cups. I like to pick off chunks from the bowl and drop the into the muffin cups. This results in easily pulled apart biscuits that are fun to eat! Then, mix together melted butter and garlic and drizzle over the biscuits. Bake until golden brown at 375*F (about 15 minutes). You’ll want to serve these fresh out of the oven.

Italian Flat Bread

February 26, 2010

Yesterday, I wanted an interesting bread to go with our meal. I improvised and came up with a winning recipe! Use my Perfect Pizza Dough. Make it exactly as if you’re making a pizza. Spread it into the greased cookie sheet, then brush it with butter or olive oil, or a combination of both (I use a 50/50 mixture). Then sprinkle it with Italian Seasoning and, if you have it, Parmesan cheese. Then bake as you would for pizza! Cut it into strips, and you’ve got flat breadsticks! My kids couldn’t get enough of them!