My parents bought me a Cuisinart Food Processor for Christmas (more than a year ago) and I finally got around to trying it out. (Add two things to the 100 Days of Failure page!) The main reason I asked for the food processor was to try the pizza dough recipe in Amy Dacyczyn’s The Complete Tightwad Gazette. We like pizza and I wanted to find a good and quick dough recipe.
I love it!
The recipe is basic and easy. I top it with our family favorites – Muir Glen Organic Pizza Sauce, pepperoni, green olives and mozzarella. YUM. It even received the “Caroline Seal of Approval” which is no small feat!
So here is the recipe, slightly adapted by me.
1/2 to 3/4 cup warm water (105 to 115 degrees F)
1 Tbsp (or package) of dry yeast
1 tsp sugar
2 cups flour
1 Tbsp extra virgin olive oil
1/2 tsp salt
Combine 1/4 cup warm water, yeast and sugar. Wisk briefly to dissolve the yeast. Let stand about five minutes until bubbly.
Place flour, salt and olive oil in food processor. Process for 5 seconds with steel blade.
Add yeast mixture to the food processor and blend for 10 seconds.
With processor on, slowly add the remaining warm water through the feed tube. Add until the dough forms a ball and the sides of the bowl become clean. Continue processing until the ball goes around approximately 25 times.
Turn dough ball onto a greased pizza pan. Cover with a bowl and allow to stand for 10 minutes.
Spread dough on pizza pan. Add sauce and toppings.
Bake at 425 degrees for 13-20 minutes. Pizza is done when crust is lightly golden and cheese is melted.
Butterscotch Spoondoodles are incredibly easy to make if you need a quick treat to take somewhere. They are more like candy than a cookie with the sweetness of the butterscotch morsels and honey. Enjoy!
1 3-ounce can of chow mein noodles
1 cup chopped walnuts
1/3 cup honey
1/4 cup sugar
2 tbsp butter
1/2 tsp vanilla
1/8 tsp salt
6 ounces butterscotch morsels
Combine noodles and nuts in mixing bowl.
Combine honey, sugar, butter, vanilla, and salt in saucepan. Bring to a full boil over moderate heat, stirring constantly.
Remove from heat; add butterscotch morsels. Stir until melted and smooth. Pour over noodles and nuts.
Working quickly, mix gently until coated. Drop by rounded teaspoonfuls onto waxed paper on baking sheet.
Let stand until set or chill until firm. Store in refrigerator.
Makes approximately 32.
My mom made this for us the last time we visited. YUM. If you like lemon, you will love this.
3/4 cup sugar
3/4 cup butter, softened
3/4 tsp baking powder
2 tsp grated lemon peel
1/2 tsp vanilla
1 and 1/2 cups flour
1 (10 oz.) jar lemon curd
1 cup confectioners powdered sugar
5-6 tsp lemon juice
Heat oven to 350 degrees.
Grease bottom and sides of a 9 x 13 baking pan with shortening.
Beat sugar, butter, lemon peel, baking powder, vanilla and eggs in a large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour.
Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.
Combine powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm or cool.
Two free items today…
If you don’t have a Kindle, you can download free Free Reading Apps and Software read them on your computer (like me!).
Last night as I was about to go to bed, I realized I had a package of boneless chicken breasts that was dated that day. (These things happen when you’ve been high on cough drops all week.) I decided to just quickly clean them and throw them in the crockpot overnight to make shredded chicken. I will use the shredded chicken in quesadillas, enchiladas, tortilla soup, etc. I looked online for inspiration and came up with this concoction.
6 boneless chicken breasts
1 cup Pace picante sauce
2-3 TBSP of homemade taco seasoning mix
1 cup water
Salt to taste*
Put chicken breasts in crockpot. Sprinkle the taco seasoning and salt on the chicken breasts. Pour in water and top off with picante sauce.
Cook on low overnight or for eight hours. Remove to jelly roll pan and begin pulling apart. Allow to cool slightly and then finish shredding.
*If you don’t make homemade taco seasoning, you can use store bought packages. You could then eliminate the salt. I added salt because my seasoning mix doesn’t have salt.