Italian bread

 Italian bread (Taste of Home)

1 package (2 1/4 t) yeast

2 c warm water

1 t sugar   

2 t salt

5 1/2 c flour

Dissolve yeast in warm water.  Add sugar, salt and half the flour.  Stir in remaining flour (I do this with my hands) to form a soft dough.

Knead until smooth and elastic.  Place in a greased bowl, turning to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Divide in half and form into loaves.  Cover and let rise until doubled, about 30 minutes.

Make 4 shallow slashes across the top of each loaf.  Bake at 400 for 20-25 minutes, or until golden brown.

Sheet pan shortcake with mascarpone cream and pears

Pear shortcake

    From November 2018 Better Homes and Gardens

1/4 cup honey

2 T lemon juice

1/2 teaspoon cardamom

2 pears, cored and sliced

2 3/4 cup flour

1/3 cup sugar

2 t baking powder

1/4 t baking soda

1/4 t salt

1 1/4 cup cold butter, cut in pieces

3/4 cup buttermilk

1 egg

1 1/3 cup heavy cream

1/4 cup mascarpone

3 T honey

1/2 cup pomegranate seeds

Instructions: Combine 1/4 c honey, lemon juice and cardamom.  Add pears and toss.  Let stand 1-2 hours, stirring occasionally.

Combine flour, sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  Mix egg and buttermilk and pour in center.  Stir with a fork just until moistened (will be crumbly).

Press dough in a 15 x 10 baking pan.  Bake at 350 for 25 minutes or until light brown.  Let cool in pan on wire rack.

Beat heavy cream, mascarpone cheese and 3 T honey until stiff peaks form.

Top shortcake with whipped cream, pears in sauce, and pomegranate seeds.

Snickerdoodle donut holes

 Snickerdoodle donut holes (From Southern Living)

1/2 cup sour cream

1/4 cup oil

1 egg

1 t vanilla

1/2 cup sugar

1 cup flour

1/2 t baking soda

1/4 t kosher salt

1/2 teaspoon cinnamon

1/4 t nutmeg

1/2 cup butter, melted

1 cup sugar

1 1/2 t cinnamon

1/2 t nutmeg

Instructions: Stir together sour cream, oil, egg, vanilla and 1/2 c sugar.  Whisk together flour, baking soda, salt, 1/2 t cinnamon and 1/4 t nutmeg.  Whisk liquid into dry ingredients.  Batter is very thick.  Spoon into lightly greased mini muffin pan.

Bake at 350, 10-12 minutes.  Cool in pan 5 minutes.

Coat in melted butter then roll in sugar/cinnamon/nutmeg mixture.

This makes 24 donut holes and they are best warm!!!

Chicago style deep dish pizza

This one's a little work, but not too bad, and so worth it.  Even the carnivore in our house liked it just as is!

3 1/4 cups flour

1/2 cup yellow cornmeal

1 1/2 t salt

2 t  sugar

2 1/4 t yeast

1 1/4 cups warm water

3 T butter, melted

4 T butter, softened

Olive oil

2 T butter

1/4 cup onion, grated

1/4 t oregano

1/2 t salt

2 cloves garlic, minced

28 ounces crushed tomatoes

1/4 t sugar

2 T fresh basil, chopped

1 T olive oil

4 cups mozzarella, shredded

1/4 cup parmesan cheese, grated

Instructions: Dough

Whisk together flour, cornmeal, salt, sugar and yeast.  Add water and melted butter and mix until fully combined.  Knead until glossy and smooth, 4-5 minutes.  Coat dough and bowl with oil, cover tightly with plastic wrap and let rise until doubled (about 1 hour).

While dough is rising:  sauce

Heat butter until melted.  Add onion, oregano and salt.  Cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and sugar, increase heat, and bring to a boil.  Lower heat to medium low and simmer until reduced to about 2 1/2 c, 25-30 minutes.  Take off heat, stir in olive oil, salt and pepper.

Roll dough into a 15 x 12" rectangle.  Spread softened butter to within 1/2" from edges.  Starting at the short end, roll the dough into a tight cylinder.  Seam side down, flatten the cylinder into an 18 x 4" rectangle.  (Cut in half for 2 pies; I made one large).  Fold into thirds, pinch ends, and form a ball.  (Repeat for other half if making two smaller pies.)  Replace in oiled bowl and let rise until doubled, 45-50 minutes.

Transfer dough to dry work surface and roll out to fit pan(s).  Sprinkle with mozzarella cheese.  Cover with tomato sauce.  Top with Parmesan.  Bake at 425, 20-30 minutes.  Let rest 10 minutes before slicing and serving.