Thursday, September 29, 2016
I made a simple sauce by using 2 large cans of crushed Muir Glen Fire Roasted Tomatoes and 1 large can of tomato paste. I added some granulated garlic and onion (2 T. each), 1 T. black pepper, 2 T. dried oregano, 1 T. sugar and 2 T. Italian seasoning. Not need to cook this.
Split the dough into whichever size pizzas you like. Top with sauce with cheese and toppings and bake at 475. I bake them on a pizza stone.
Simple to make and better than the local delivery!
Wednesday, September 28, 2016
|I made dinner for some friends recently and made them these rolls. This was the first time for me making these and they are really good and would be perfect for sandwiches.|
5 cups flour
1 package dry active yeast
1 pinch of salt
2 teaspoons sugar
3 tablespoons butter
1 teaspoon shortening like crisco
2 cups lukewarm water
1 tablespoon flour to cover
1) Dissolve the yeast in a bowl with the 1/2 cup of the lukewarm water and 2 teaspoons sugar. Let it sit for 5 minutes.
2) Add 1 cup flour to the bowl and mix well. Cover with a cloth and let it sit for about an hour until it has doubled in size.
3) Once ready, remove the cloth and add in your remaining ingredients. Mix well.
4) Flour the surface of a pan and knead the dough on top until it reaches a smooth and even consistency.
5) Place in a bowl to let rise for about an hour.
6) Once done, break off 10 to 12 portions of dough.
7) On a floured surface, roll each portion into a smooth ball. Press down on the dough pieces with your hands and twist the opposite ends of each side of the rolls in order to maintain their shape.
8) Sprinkle them with tablespoon of flour.
9) Cover the pieces of dough and let them sit in a warm, dry place for about 45 minutes to completely finish rising.
10) Pre-heat the oven to 475 degrees.
11) Place the rolls on a lightly greased and floured baking sheet.
12) Bake in the oven for about 15 minutes until the bread rolls are golden brown.
13) Once done, remove from the oven and let them cool for 5 to 10 minutes.
Tuesday, September 27, 2016
|What a pair these two are.|
Monday, September 26, 2016
|Bake it at 375 degrees for about 40 minutes.|
Sunday, September 25, 2016
|Autumn finally arrived yesterday....it was a long time coming. I got my JOL chiminea out and lit a fire in it.|
|I was able to open all of my windows and doors.|
|This is a new type of pumpkin I found yesterday.|
Friday, September 23, 2016
|The alpaca asks for more food.|
|Antiques and crafts.|
Thursday, September 22, 2016
|It's that time of year again. Time to make mabon cakes. I always say this is not the most attractive cake but the flavors will blow you away.|
|This topping tastes like a rich caramel.|
|I made one with a parchment liner and one without. It's better without the parchment. Make sure to pierce the cake all over with a skewer to allow the caramel to soak in.|
Store these in the fridge but serve the cake at room temp.