WHITE SICILIAN PIZZA WITH FLAKY, PASTRY-STYLE CRUST

http://www.browneyedbaker.com/2010/09/22/white-sicilian-pizza-with-flaky-pastry-style-crust/

WHITE SICILIAN PIZZA WITH FLAKY, PASTRY-STYLE CRUST

yield: Two 10-inch pizzas

 

prep time: 15 minutes (active), 30 minutes (inactive)

 

cook time: 12 to 15 minutes

 

total time: 30 minutes

INGREDIENTS:

For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast

For the pizza:
Olive oil
Shredded provolone cheese (or a mozzarella/provolone mix - I used about 1½ cups per pizza)
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced (I used 2 cloves per pizza)
Salt & pepper

DIRECTIONS:

1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.

3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.

Chocolate Cobbler

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

NEXT-

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

Bake at 350 degrees for 40 minutes. Serve hot, or cold.

http://wherefloursbloom.com/tag/chocolate-cobbler/

Southern Fried Okra

Prefect fried okra, and the best thing about this recipe is the breading stays on.

• 1 pound Fresh, Tender Okra sliced
• 2 whole Eggs Beaten
• ¼ cups Buttermilk
• 1 cup All-purpose Flour
• 1 cup Cornmeal
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 dash Black Pepper, Or To Taste
• 3 cups Vegetable Oil For Frying

Wash and slice okra; pat dry with paper towels.

Combine eggs and buttermilk; add okra, and let stand for 10 minutes.

Combine flour, cornmeal, baking powder, salt and pepper.

Drain okra, small portions at a time, using a slotted spoon.

Dredge okra, small portions at a time, in flour mixture.

Pour oil to depth of 2 to 3 inches in a Dutch oven or deep  fryer and heat to 375 degrees F.

Fry okra until golden brown. Drain on paper towels and serve immediately.

http://wherefloursbloom.com/2012/08/01/southern-fried-okra/

Stuffed Summer Yellow Squash

Ingredients

• 6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if using pattypan squash)
• ½ cup green bell pepper, diced
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped and seeded
• ½ cup sharp cheddar cheese, shredded
• ½ cup Italian bread crumbs
• 4 slices bacon, fried until crisp and crumbled*
• pinch seasoned salt
• ⅔ teaspoon kosher salt
• ground black pepper
• butter (for sautéing)

*Simply omit the bacon for a vegetarian version of this recipe.

 

 

Tips & Notes

Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.

 

 

Instructions

1. In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.


2. Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.


3. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.

http://farmflavor.com/garden-stuffed-yellow-squash/

Squash Croquettes

Ingredients

• 2 cups yellow squash, finely chopped
• 1 cup onion, finely chopped
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup plus 1 tablespoon all-purpose flour
• vegetable oil

SEE ALSO: How to Freeze Summer Squash and Zucchini

 

 

Tips & Notes

Optional: Garnish with finely chopped fresh chives, or try ourrecipe for Cajun Honey Mustard Sauce as a dip.

 

 

Instructions

1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.


2. In a skillet, heat ½-inch oil over medium-high heat.


3. Drop batter by tablespoonfuls into oil.


4. Cook about 3 minutes per side or until golden brown, turning once.


5. Drain croquettes on paper towels.

Nutrition Facts (per serving): Calories – 100, Total Fat – 5.5g, Protein – 2.7g, Vitamin C – 14%.

http://farmflavor.com/squash-croquettes/

Chocolate Chip Coconut Oatmeal Cookies

INGREDIENTS

• 2 sticks butter, room temperature
• 1 1/4 cups packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 2 cups semisweet chocolate chips
• 1 cup shredded unsweetened coconut

DIRECTIONS

Preheat oven to 375 degrees.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs 1 at a time, and then stir in the milk and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Mix the flour mixture into the sugar mixture just until combined. Stir in the oats, chocolate chips, and coconut. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly on the pan before transferring to a cooling rack to cool completely. 

Refrigerator Pickles

Refrigerator Pickles ~from Savoring Time in the Kitchen's Mom 1 cup white vinegar 1 cup granulated sugar 1 cup water 1-2 teaspoons celery seed (I use 2) 1 teaspoon salt 3 cups sliced cucumber 3 small onions, thinly sliced Place sliced cucumber and onions in a large container or bowl.  In a separate bowl, stir vinegar, sugar, water and salt together until dissolved.  Add celery seed.  Pour mixture over cucumber and onions and refrigerate. Keeps for 2-3 months.

Rosemary Butter Cookies

INGREDIENTS

·         1 cup (2 sticks) unsalted butter, softened

·         3/4 cup granulated sugar

·         1 large egg

·         1 egg white, beaten

·         1 teaspoon pure vanilla extract

·         2 1/2 cups sifted all-purpose flour

·         1 tablespoon finely chopped fresh rosemary

·         3/4 teaspoon coarse salt

·         1/2 cup fine sanding sugar

1.  STEP 1

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

2.  STEP 2

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

3.  STEP 3

Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

  Martha Stewart

Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000

Olive Garden Chicken Gnocchi Soup

Author: CopyKat Recipes
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8
You can make Olive Garden Chicken Gnocchi soup just like the Olive Garden does. Just a few ingredients and you can enjoy this famous soup at home.

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery (used zucchini)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half (used whole milk)
• 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
• Salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast (you can use a rotisserie chicken)
• 1 (16-ounce/500g) package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

This delicious recipe brought to you by CopyKat Recipes | Restaurant Recipes
Olive Garden Chicken and Gnocchi Soup

Apple Oat Scones

Apple Oat Scones from Cindy Woodsmall

This recipe is adapted from a Martha Stewart recipe. It makes 12 scones that are best enjoyed within 2 days of baking them.

Ingredients:

1 2/3 cup all-purpose flour, plus some for rolling

1 1/3 cup old-fashioned rolled oats, plus some for topping

1/2 cup brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks cold unsalted butter, cut into pieces

1 1/2 cups diced granny smith apple (about two apples)

2/3 cup cold buttermilk

Raw turbinado sugar for sprinkling over scones

(Note from Cindy: Turbinado sugar is simply raw sugar. It’s supposed to be a little better for us, but plain sugar can be used in its stead. I’ve shown an image of it below, and I’ve always found it in the sugar aisle.)

Directions:

Preheat oven to 400 degrees. Combine all dry ingredients in a large mixing bowl with a whisk. (Flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt.) Cut in cold butter with a pastry blender, or by using your fingers until the mixture resembles course crumbs. Add the apples and buttermilk, stirring until the dough just comes together.

Turn dough out onto lightly floured surface. Pat dough into two circles, about two inches in thickness. Cut each circle into six wedges. (Twelve scones total) Using a spatula, gently lift scones onto baking sheets, leaving about two inches in between each one. Sprinkle the tops with oats and raw turbinado sugar.

Bake 20-23 minutes, or until golden brown. After removing from the oven, let the scones cool on the sheets for 10 minutes. Serve warm or at room temperature.

Slow Cooker Recipe: Teriyaki Chicken

Slow Cooker Teriyaki Chicken

Ingredients

• 1 1/2lbs boneless, skinless chicken breasts
• 1 tablespoon molasses
• 1/2 cup soy sauce
• 3 tablespoons apple cider vinegar
• 1 teaspoon ground ginger
• 1 clove minced garlic
• 1/8 teaspoon fresh black pepper
• 2 teaspoons cornstarch
• 2 teaspoons chicken stock

Directions

1. In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
2. Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
3. Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
4. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
5. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
6. In a small bowl, whisk together cornstarch and chicken stock until combined.
7. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
8. Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
9. Toss to coat the chicken with the sauce, and let heat through.
10. Serve over rice with vegetables.
11. Enjoy!

Recipe adapted from The Comfort of Cooking

 

Quiche My Style

Pillsbury Crescent rolls
16 ounces all whites 100% liquid egg whites equals 10 eggs
8 whole eggs
2 cups shredded Colby Monterey Jack cheese
1 cup 2% milk
2 cups torn kale 
8 ounce fresh mushrooms sliced 
Bacon Oscar Meyer fully cooked bacon 7 slices, crumbled
4-5 sweet mini peppers, sliced 

In a lasagna pan spread the dough from the Crescent rolls on the bottom of the pan and bake for 10 minutes until barely brown.

Mix liquid egg whites and 8 white eggs with 1 cup 2% milk. Set aside.Sprinkle cheese over cooked dough. Pour egg mixture over cheese. Layer kale, mushrooms, peppers, sliced onions, bacon. 

Cook in a 375 degrees oven for 35-45 minutes.  Let set for 15 minutes the eggs will continue to cook. Don't let the bottom get too brown.

Veggie Pizza

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1  packet hidden valley ranch dressing mix
2 tablespoons mayonnaise
1 (12 ounce) package cheddar cheese
vegetables (such as green peppers, broccoli, carrots, cauliflower, and green onions)

Directions:

1 Preheat oven to 350 degrees.
2 Spread the crescent rolls out on cookie sheets to make large rectangles.
3 Cook for 10 minutes or until golden brown and then cool.
4 Mix the cream cheese, sour cream, dressing mix, and mayonnaise together.
5 Spread on top of the cooled crescent rolls.
6 Chop your veggies
7 Spread your veggies on top of the mixture on the crescent rolls.
8 Sprinkle the Cheddar Cheese on the top.
9 With sharp knife cut in half and enjoy.

Read more: <a href="http://www.food.com/recipe/veggie-pizza-10101?oc=linkback">http://www.food.com/recipe/veggie-pizza-10101?oc=linkback</a>

Squash Casserole

Ingredients

• 2 lbs. diced yellow squash
• 1 large chopped onion
• 10 ozs. cream of chicken soup
•  8 oz. sour cream
• salt
• pepper
• Herb stuffing mix

Cook squash and onions in a small amount of water. Drain and add to a 2 qt. buttered casserole dish with soup and sour cream and ½ cup of herb dressing. Salt and pepper to taste.

Cook at 375 for 20 minutes until bubbling. Sprinkle herb mix over squash. Return to oven for 5 min. to brown topping

Robin Roberts

Meatball Sandwich Casserole

1 bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

From Facebook

Quick and Easy Homemade Cinnamon Rolls with No Yeast!

Ingredients for Rolls:
2 1/2 cups all purpose flour (Plus you will need some extra for when you roll out dough)
3 tbs white granulated sugar
1 1/4 cup buttermilk (if you don’t have buttermilk make your own, recipe here)
6 tbs melted butter
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients for Cinnamon Filling:
1/2 cup packed brown sugar
3tsp cinnamon
1/8 tsp salt
1/4 cup white granulated sugar


Ingredients for Icing:
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)

How to make:
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and grease.
In a small bowl mix up all the cinnamon filling ingredients and set aside for later.

Then it is time to make the dough, mix the flour, white sugar, baking powder, baking soda, and salt. Next slowly whisk in the buttermilk and then only 2 tbs of the melted butter. Once it is mixed – the dough will look a bit sticky.

Take the dough and put it on a counter with some flour sprinkled out. Then you will need to knead the dough for like a minute or two until it is smooth and then press dough out into a 9 by 12 inch rectangle. Now this doesn’t have to be exact, just so you have a good size of dough!

Once you have it laid out, take another 2 tbs of melted butter and rub around on the dough covering it all. Then take your cinnamon mix and sprinkle it all over the dough.

Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into 7-8 even pieces. Place them in the greased pan. Take the remaining melted butter (2 tbs) and brush each roll with it. This will help make them look golden brown.
Put in oven and bake for 20-25 minutes!

How to Make the Icing:
Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each .

----
No yeast dough is much more firm and cooperative than sticky, yeast-required dough – which makes it much easier to handle, roll out and cut.
The texture of a baked no yeast roll is more dense than a yeast-required roll. Not better or worse, just different.

Southern Praline Sweet Potato Casserole

6 large sweet potatoes (about 5 1/2 pounds)
3/4 cup milk
1/2 cup unsalted butter
3 eggs, lightly beaten
3/4 cup dark brown sugar, packed
For the Praline Topping
4 tablespoons unsalted butter
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup heavy cream
1 1/2 cups coarsely chopped pecans
2 teaspoons vanilla
Directions:

1  Preheat oven to 350 degrees F.
2  Pierce potatoes several times with a fork or ice pick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
3  In a small pan, heat milk and butter until hot but not boiling; keep warm.
4  Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
5 Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
6  Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
7  Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
8  Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
9  Add pecans.
10  Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
11  Remove from heat and stir in vanilla.
12  Pour topping over potatoes in dish, spreading with spatula.
13  Bake in preheated oven for 30 minutes, or until slightly crusty and set.
14  Serve immediately.

Read more: <a href="http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback">http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback</a>