Italian Pizza Dough

This is my adaptation of the delectable "Tammy's Italian Cheese Bread" recipe. It's so good! Make sure to try the Cheese Bread when having spaghetti.

Italian Pizza Dough

10 cups bread flour (will not work with AP flour)
4 tsp salt
4 tsp sugar
1 Tbsp yeast
1 Tbsp Italian seasoning
1 tsp garlic powder
4 cups warm water
1/4 cup olive oil

In your mixer bowl with dough hook, combine first 6 ingredients, mix well. Add liquid ingredients and, once dough is combined, allow to knead 4-5 minutes. Let rest, covered, for 20 minutes (can be skipped if in a great hurry). Form into pizzas. Top as desired. This makes three large, thin pizzas or two thick ones.

2010 Canning Inventory

With the year wrapped up, I can post all that I canned this year. Keeping track helps me know what I need to make more of and what I can skip in 2011.

11 quarts strawberry-lemonade concentrate
28 pints strawberry jam
9 pints strawberry-blueberry jam
10 pints pizza sauce
5 pints banana-strawberry jam
9 pints spiced peach jam
6 pints vanilla peach jam
10 pints peach plum jam
5 pints peach strawberry jam
14 pints zucchini salsa
6 pints hot El-Pato sauce
12 pints apricot-strawberry jam
9 quarts picante sauce
12 pints picante sauce
18 quarts mexican tomato sauce
5 quarts apple pear sauce
27 quarts applesauce
37 quarts pickles
8 pints lemon juice
10 half-pints lemon juice
21 quarts apple pie filling
5 quarts pinto beans
9 quarts turkey meat and broth

I canned many more beans in 2009. I found that I was using them almost as fast as I was canning them, though, so I forced myself to stop and get in the habit of cooking beans on a regular basis. In 2011, I plan to get about 20 quarts on the shelf and leave them there for needful meals, not for convenience. I also need to make more meals-in-a-jar. We depleted them when Polly was hospitalized last year. I have chili canning as I type this, for my first entry on the 2011 canning inventory. Several soups are on my to-do list for the coming weeks.

I *miss* having canned green beans. I was not able to make a bulk purchase at the farmer's market at all last year. Spring can't come fast enough! We do have a small number of strawberry based jams left, but they are almost gone. I used our last bag of frozen berries in smoothies last month. I should increase the strawberry jams by a batch or two.

Buckeye Candy

This is going on my Christmas dessert table. Yum! I found it at Plain Pam's Blog.

Buckeye Candy

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet or milk chocolate chips
2 tablespoons coconut oil

Directions
1.Line a baking sheet with waxed paper; set aside.
2.In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3.Melt coconut oil and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4.Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Apple Farina Pudding

Apple Farina Pudding

Pour the left-over breakfast porridge into a 8x8 and stand it aside. When cooled, cut this into thin slices, cover the bottom of a 9x 13 baking-dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a cup of milk and a teaspoon of salt, then stir in a cup of flour. When smooth pour this over the apples and bake in a quick oven a half hour or so.

Jackie Clay's Canned Beef or Venison Stew

This is from Jackie Clay's blog. She's the very best source of canning wisdom.
Beef (or venison) Stew

5 pounds stew meat
1 Tbsp cooking oil
3 quarts cubed potatoes
2 quarts sliced or cut carrots
3 cups chopped celery
3 cups chopped onions
1 quart or more tomato sauce or stewed tomatoes (optional; may use water)
1½ Tbsp. salt
½ tsp. black pepper
Cut meat into 1-inch cubes; brown in oil. Combine meat, vegetables, and seasonings in large stockpot and cover with tomato sauce, tomatoes, or water and bring to a boil. Do not cook. Ladle hot stew into hot jars, leaving 1 inch of headroom. Remove any air bubbles. Wipe jar rim clean, put hot, previously simmered lid on jar and screw down ring firmly tight. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure.

*Note to self, thicken this after opening and reheating. Use arrowroot, flour or cornstarch.

Oat Dinner Rolls

I found these at Enola Gay's blog Paratus Familia.

Oat Dinner Rolls

5 cups water (divided)
2 cups oats, freshly rolled, if possible
1 1/3 cup brown sugar
6 Tbsp butter
3 tsp salt
1/4 cup yeast
10-12 cups flour

Boil 4 cups of water. Stir in oats and simmer. Add sugar, butter, salt and rest of water. Cool.

Stir in yeast - let sponge.

Add flour, 1 cup at a time. Put dough in lightly greased bowl. Cover with a towel and let rise in a warm place. Punch down, let rise until almost double. Punch down again. Shape into rolls. Let rise until almost double.

Bake for 15-20 minutes at 350 degrees.

Harvest Cookies

I found these at Enola Gay's blog Paratus Familia. They sound SO good!

Harvest Cookies

1 cup butter
3 cups packed brown sugar
2 tsp baking soda
2 tsp salt
2 tsp ground cinnamon
2 tsp ground cloves
1 tsp ground nutmeg
2 eggs
2 cups chopped peeled apples
2 cups chopped walnuts
1/2 cup milk (or apple juice)
2 C all-purpose Flour

Vanilla Glaze:
3 cups confectioners' Sugar
2 Tbsp butter
1/2 tsp vanilla
1/4 tsp salt
5 Tbsp milk

In a large mixing bowl, cream butter, sugar, baking soda, salt, spices and egg. Stir in apples, nuts, milk and half of the flour; mix well. Blend in remaining flour. Drop by heaping tablespoons onto greased baking sheets. Bake at 400 degrees for 10 - 12 minutes. Remove to wire racks. Combine glaze ingredients and spread over cookies while warm. Yield: about 6 dozen.

Coating Mix for Meats

This breading mix can be used on a variety of meats. You can alter any of the spices to your liking, as well.

Coating Mix For Meats

2 cups dry bread crumbs
1 1/2 tsp salt
1 1/2 tsp paprika
1 tsp celery salt
1 tsp onion salt
1/4 tsp pepper
1 tsp poultry seasoning
1/4 cup oil

Blend all ingredients with a fork. If using a shelf stable oil, you can make this ahead of time and keep it stored in your cupboard in an airtight container. I prefer to use coconut oil and make it as I need it.

To use, place spice mix in a baggie or a pie plate. Moisten meat with egg, water or milk. and shake or press, one piece at a time, till covered well. Bake or fry meat as desired.

All Butter Pie Crust

I made two cherry pies and one pumpkin pie for our Thanksgiving gathering. My sister-in-law requested that I make a piecrust pie next time; she loved this crust so much! My father-in-law ate pie for breakfast the following day, with a sad remark about there being no more for the afternoon. Head to Simply Recipes for the full version of the recipe. I'm sure it's even better than the way I did it! Here's the shortcut method I adapted:

All Butter Pie Crust

2 1/2 cups unbleached flour
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into chunks
1 teaspoon kosher salt
1 teaspoon granulated sugar
6 to 8 Tbsp ice water

Cut the sticks of butter into chunks and place in the freezer for 15 minutes to an hour.

Combine flour, salt, and sugar in the Bosch bowl with whisks. Change to cookie paddles. Add butter and blend until mixture resembles coarse meal. Add ice water 1 Tbsp at a time, mixing until mixture just begins to clump together.

Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a butter knife or kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie.

Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Applesauce Cake with Maple Frosting

This delicious creation was featured at CakeWalk. It sounds SO good!

Spanish Bar Cake (a.k.a. Applesauce Cake)
one 9x13 pan

2 1/2 c. white flour
2 c. sugar, raw or granulated
1/4 t. baking powder
1 1/2 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1/2 c. oil
1/2 c. water or apple cider
1 pint applesauce
2 eggs
1 c. raisins
1/2 c. walnuts, chopped (or more)

Preheat oven to 350.

Sift or mix the dry ingredients in a large bowl. Mix the wet ingredients in a medium bowl. Add wet ingredients to dry, and stir until well incorporated but do not over mix. Fold in the raisins and walnuts.

Spread into a 9x13 inch pan and bake for 25-35 minutes. Cake is done when tester comes out clean, and the top is lightly browned. (Time varies depending on the size and variety of your pan.)

Cool completely, and frost with Maple Cream Cheese Frosting.


Maple Cream Cheese Frosting:

4 oz. cream cheese, softened
powdered sugar (3-4 cups more for thicker frosting layer)
milk (2-3 T.)
1/2 t. (or more) Mapleine (maple flavoring)
(optional 1-2 T. butter)

Beat the cream cheese and optional butter until well mixed. Add Mapleine and enough powdered sugar to create a thick frosting. Thin with a bit of milk, and correct with additional powdered sugar should it get too runny.

Fresh Hot Cocoa #2

Here's another version of fresh hot cocoa, this time a bit healthier. I found this one at mommyx12's beautiful blog.

Healthy Fresh Hot Cocoa

10 Tbsp unsweetened cocoa
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch of salt
2/3 cup of honey
1 cup hot water
8 cups milk
2 tsp vanilla

Combine the cocoa, cinnamon, nutmeg, salt, and honey in a large saucepan and mix well. Stir in the hot water. Heat until it just begins to boil. Quickly turn down the heat so the mixture barely simmers for about 30 seconds. Add milk to the saucepan. Stir constantly over medium heat for 1-2 minutes just to heat it.

Stir in vanilla. Use a wire whisk to beat the hot chocolate until is is frothy.

Old Fashioned Lemon Sugar Cookies

This is a Food.com recipe.

Old Fashioned Lemon Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup light brown sugar, packed
Zest from one lemon
Juice of one lemon juice
1 cup unsalted butter, softened
2 large whole eggs

Preheat oven to 350°.
Sift flour, baking soda, and salt into a bowl and set aside.
Put sugars and lemon zest in your mixer and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
Reduce speed and gradually add flour mixture. Mix until just combined.

Chill mixture for at least 15 minutes.

Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with colored sugar and brush lightly with wet pastry brush. Sprinkle with more sugar to taste.

Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Makes about 4 dozen cookies.

Lemon Shortbread Cookies with Frosting Options

I have an abundance of lemons right now, so I will be adding some of the lemon recipes that we enjoy. This cookie is wonderful!

Lemon Shortbread Cookies

2 cups softened butter
1 1/2 cup light brown sugar
6 tsp fresh lemon juice (you can use more, too)
1 tsp vanilla extract
zest from 2 lemons (or more, depending on your taste)
4 cups all purpose flour

Preheat over to 325. Cream butter and sugar. Add lemon juice, vanilla, zest and flour and mix well. Shape level tablespoonfuls into logs or balls and place on ungreased cookie sheets or press into a jelly roll pan for bars. Bake 15-20 minutes till cookie spreads and is very light brown in color. Cool. You can dip cookies into melted chocolate or soft lemon frosting when cooled, or drizzle with a lemony powdered sugar glaze.

Lemon Buttercream Frosting

1/4 cup butter
1/2 pound powdered sugar
1/4 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 Tbsp milk
dash of salt

Beat butter till soft. Add powdered sugar alternatively with combined zest, juice, salt and milk. Beat till smooth. Add more zest if not lemony enough for your taste. Add a drop or two more milk if it's too thick. You can tint with yellow food coloring, if desired.


Lemon Glaze

1 cup powdered sugar
2 Tbsp melted butter
2 Tbsp lemon juice

Mix well. Drizzle or pour over cookies. This works without the butter, as well.

The Best Browned Beef Stew

This is a Recipezaar (now called Food.com) recipe. We adapted it for our family and have it at least monthly through the fall and winter. It is SO good!

The Best Browned Beef Stew EVER!

3 -4 1/2 lbs cubed beef stew meat
1 1/2 cups flour
4 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 cup vegetable oil
1 onion, chopped fine
3 carrots, chopped fine
3/4 cup finely chopped celery with a few minced leaves
3 tablespoons dried parsley
3 pinches thyme
10 1/2 cups beef broth (chicken broth works, too)
6 medium potatoes, diced
6 carrots, diced

1. Put flour, salt and pepper in a large zippy bag.
2. Heat oil over medium heat in a large dutch oven.
3. Place meat in bag with the flour and shake until well coated.
4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
5. Stir until well browned.
6. Add finely chopped carrot and next 4 ingredients.
7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
8. Add diced potatoes, carrots and cook for another 45 minutes or until potatoes are tender.

I always cook this in my large cast iron Dutch Oven. It imparts a flavor that is missing when it's cooked in a stainless steel pot. I pair this with French Bread, either in roll or loaf form.

Sour Pickles

Another pickle possibility. I found this one at Everyday Finesse.

Sour Pickles

Wash cucumbers and put them in a gallon or larger jar, barrel or another container.

To make the brine:
2 1/4 cups white vinegar
1/2 cup salt
8 1/2 cups water
6 teaspoons dill seed
3 cloves of garlic
3 teaspoons mustard seed

Put garlic into jar with the cucumbers. Put all other ingredients in a large saucepan and bring to a boil. Pour over cucumbers until jar is full. Weight down the pickles (you can use a plate). Let set in cool, dark place for up to six weeks.

To can: Put cucumbers in wide mouth quart jars and pour over the brine until full. Cap and process in a boiling water bath for 15 minutes.

Canned Dill Pickle Relish

Found on Life123.com

Canning Garlic Dill Pickle Relish

Ingredients You Will Need:
5 pounds pickling cucumbers (about 14 cups chopped)
2 cups red bell pepper, chopped
5 ½ cups cider vinegar
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling salt

Prepare jars by sterilizing them. Jars should be kept hot until filled and processed. Lids and rings should also be sterilized.

Wash vegetables, discard stems and chop. Measure the vegetables and place them into a large bowl. Set aside. In a large, heavy-bottomed kettle, combine the remaining ingredients, stirring until the salt dissolves.

Add the vegetables to the vinegar mix and bring to a boil. Reduce the heat and simmer for ten minutes.

Using a canning funnel, fill the sterilized pint jars, leaving a ½ inch of headspace. Remove any air bubbles with the sterilized handle of a wooden spoon. Adjust hot lids and rings and process the jars in a hot water bath for 15 minutes. A hot water bath means the jars will be covered with water by one to two inches and that the water will be at a full rolling boil for the entire 15 minutes.

Remove the jars from the heat and place them on a rack to cool. Leave the relish undisturbed for about 12 hours. Jars that did not seal must be refrigerated.

Canned Dill Pickles

These are my project for this week.

Canned Dill Pickles

Measurements are for 1 quart. Multiply as desired.

1-1 1/2 pounds of pickling cucumbers
2 Tbsp pickling salt
1 cup vinegar
1 cup water
1 tsp pickling spice
6 peppercorns
1 Tbsp dill weed
1/4 tsp Pickle Crisp
half a clove of garlic (optional)

Sterilize jars and keep hot.

Wash cucumbers, cut into slices or wedges as desired.

Combine salt, water and vinegar. Bring to a boil. Dissolve the salt, then turn reduce heat. Keep warm.

Pack cucumbers into jars. Add spices, including Pickle Crisp. Ladle hot liquid into jars to 1/2" headspace. Arrange cukes until they are all under the brine.

Clean jar rims, sterilize lids and rings, and process in a boiling water bath for 15 minutes. Cure for 3 weeks to 3 months before eating.


This recipe is adapted from the refrigerator pickle recipe we like so much. This makes 8 quarts.

Claussen Kosher Dill Pickle Clone ~ Canned Recipe

1 gallon pickling cucumbers
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill or 8 Tbsp dill weed
1 1/2 quarts water
2 cups apple cider vinegar
1/2 cup canning salt

1. Slice cucumbers lengthwise into quarters, or slice into rounds, and add to sterilized jars along with the dill.
2. Boil liquids and seasonings to dissolve the salt. Pour over pickles to 1/2" headspace. Properly prepare lids and rings. Process in a boiling water bath for 15 minutes.
   

Homemade Fresh Hot Chocolate

Homemade Fresh Hot Chocolate

1/2 cup dutch cocoa powder
1 cup sugar
1 cup water
8 cups milk
a bit of vanilla, if desired

Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

You can put this in a thermos or crockpot to take with you on picnics or potlucks.

This post is shared at The Common Room's Potluck Saturday.

Caramelized Spicy Pumpkin Seeds

We have lots of pumpkin seeds this time of year, so we like to make tasty snacks with them. Here's one from AllRecipes.

Caramelized Spicy Pumpkin Seeds

3 tablespoons white sugar

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

2 cups raw whole pumpkin seeds,

washed and dried

cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons white sugar

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.

Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.

Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

Homemade Pumpkin Pie Spice

Here's an easy fix if you run out of pumpkin pie spice. I read it at The Common Room.

Just mix 1/4 cup of cinnamon with 4 tsp of ground ginger, 2 tsp of nutmeg, 2 tsp allspice, 1 tsp freshly ground cloves.

How simple is that?