Pizza Dough Recipes

Pizza Dough

1 tbsp. yeast
1 tsp. sugar
1 c. warm water
1 tsp. salt
2 tbsp. vegetable oil
2-1/2 c. flour

Mix water and sugar, dissolve yeast and let sit for 5 minutes. Add salt, oil and flour; mix. Knead for 3 minutes and let rise for 10 minutes. Roll out crust and place on greased pizza pan (can sprinkle with corn meal before adding dough). Bake in 425 degree oven for 8 minutes. Remove from oven, add pizza sauce and desired toppings. Return pizza to oven for 12-13 minutes until done.


Pizza Breadsticks

1 tbsp. yeast
1 tsp. sugar
1 c. warm water
1 tsp. salt
2 tbsp. vegetable oil
2-1/2 c. flour

Mix water and sugar, dissolve yeast and let sit for 5 minutes. Add salt, oil and flour; mix. Knead for 3 minutes and let rise for 5 minutes. Roll out crust, cut into strips and place on greased cookie sheet. Sprinkle freshly grated parmesan cheese and garlic powder on top of strips. Let rise for 30-40 minutes. Bake at 425 degrees for 8 minutes until golden brown. To eat: dip into spaghetti or pizza sauce. (can also use grated cheddar cheese as a topping)


Fruit Pizza
1 c. margarine
1 c. sugar
2 eggs
3-1/2 - 3-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda

Mix margarine, sugar, eggs, flour, cream of tarter, baking soda, 1/2 tsp. vanilla and salt together. Spread in 3 pizza pans. Bake at 350 degrees for 10 minutes; cool. Can be frozen or used as sugar cookie dough.

1/2 tsp. vanilla
1/2 tsp. salt
8 oz. pkg. cream cheese
1 tsp. vanilla
1 c. icing sugar

Spread cream cheese, 1 tsp. vanilla and icing sugar (mixed thoroughly) on cooled crusts, then place cut up fruit on top of spread.

Sauce:
1 c. concentrated orange juice
3/4 c. water
1/4 c. lemon juice
3/4 c. sugar
2 tbsp. cornstarch (or more)

Bring ingredients to a boil and stir until thickened. Cook for 1 to 2 minutes. It should be thick enough to cover fruit and not run. Pour over fruit and cool. Cut in pie pieces and serve.

Fruit:
strawberries, pineapple, green grapes, bananas, kiwi, honeydew, cantaloupe, peaches, etc.

Deviled Eggs

3 eggs 1-2 Tbsp. Mayonnaise

1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites.

Chicken Crapes

Basic Crepes (makes about 16 crepes)

1 C. flour

2 eggs

½ C. milk

½ C. water

¼ tsp. salt

2 Tbsp. melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan.

Filling:

1 C. sour cream 2 whole thinly sliced green onion

1 can cream of chicken soup 1/4 C. finely chopped celery

1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)

1/4 C. sliced black olives (sm. can)

3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.

4. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with foil and bake for 45 minutes at 325.

5. Remove from oven and sprinkle on 1 C. grated cheese.

6. Bake 5 more minutes, until cheese is melted.

If you want you can use soft tortilla instead of crapes.

Soft Ginger Cookies

I made these today & I can't stop eating them. They stay really soft & are very easy to make. Enjoy!
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.