Pizza Bread Rolls

Marissa came home from YW's raving about this recipe and wanting to have it again immediately.  Since she hadn't found anything besides this in about a week that she could comfortably eat with her orthodontic expander, I was just thrilled she ate something.  So I haven't tried this yet...but I look forward to doing so soon.  I'm adding the story printed on the top of the recipe.

Every recipe has a story: (recipe given to Linda Hill by Loree and Eric Thorerson while Kent was in grad school at University of Illinois in Champaign...Eric brought this recipe home from his mission in Italy and it was "top secret" for a long time until Loree assured Eric that she wasn't going to open a restaurant...Loree was making quite a bit of money selling these to all of Eric's classmates at the university).  This is a HUGE crowd pleaser...I usually double it.

2 cups hot tap water
1/2 cup sugar
2 1/2 heaping tablespoons instant yeast (my favorite is "Saf Yeast")
1/2 cup oil
1 egg
2 teaspoons salt
3 cups flour at first (plus 3-4 cups that you'll add later)

Mix all of the above ingredients, then gradually add 3-4 more.  Knead for 5 minutes by hand or in a mixer.  Let the mixture sit in the bowl.  Cover with a clean towel and let rise about double in size (about 30 minutes).  Divide dough into about 10-12 balls.  Roll out and place about 5-6 pieces of pepperoni and about 1/4 cup shredded mozarella cheese.  Flip left and right sides of the circle in and then start at one end.  Roll the dough and toppings into a tube shape and secure edges by pinching the dough.  Place seam side down onto pans sprayed with non-stick cooking spray.  Cover and let them rise another 20 minutes or so.  Bake at 350 degrees for 25-30 minutes or until golden brown.

Fool Proof Whole Wheat Bread

Use the above recipe, but substitute whole what for the white flour and olive oil for the vegetable oil.  I also add another tablespoon of yeast and at the following:

4T lecithin
1/4 cup gluten (or substitute one of the cups of what flour with white flour)

Make the dough as usual and then cover and let sit in the bowl to rise for about 20-30 minutes.  Divide in half or thirds (depending on the size of the bread pan).  Form into loaves and place in well-greased bread pan.  Brush with a little olive oil, cover and let rise at least 30 minutes and then bake in 350 degree oven for about 35 minutes or until a darker, golden brown.

Slice and smother with honey butter and watch it disappear.

Note:  Basically, the above two recipes can be altered with wheat, half wheat half white, add a little bean flour, make with oat flour, etc.  Experiment to your heart's content.  It is really quite fail-proof.

Harry Potter Butterbeer Float

Butterbeer Float (for one person)
Ingredients

• Cream Soda (preferably A&W, but you can use any brand), chilled
• Butterscotch ice cream topping (or homemade butterscotch sauce)
• 1 and 1/4 teaspoon Vanilla Butter & Nut flavor (this is truly one of my favorite flavors I use for baking! SO good!) OR 1/2 teaspoon of vanilla and 1/2 a teaspoon imitation butter flavor
• Vanilla Ice Cream (if you want, add some butterscotch ice cream too!)

Directions

1. Put a scoop of ice cream into your mug, and add butterscotch sauce.
2. In another cup, mix cream soda with Vanilla Butter & Nut flavor (or vanilla flavor + butter flavor).
3. Slowly pour cream soda mixture to the mug containing the ice cream.
4. If desired, put more butterscotch sauce on top of your drink.
5. Enjoy!

Harry Potter Butterbeer Cookies

MJ made these last week and they were pretty delicious...

• 3 cups unbleached, all-purpose flour
• 2 tsp baking powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2 sticks butter
• 1 egg
• 1 tsp butter flavoring
• 3/4 tsp pure vanilla extract

1. Preheat oven to 350.
2. Whisk the flour, baking powder, set aside.
3. Cream the sugar and butter. Add the egg, butter flavoring, and vanilla; mix until well-blended.
4. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick…you may need to knead in stray bits of flour from the bottom of the bowl by hand.)
5. Roll on a floured surface to about 1/4″ and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

(or just drop that dough lazily like we did!)

Butterbeer Glaze

• 2/3 cup butterscotch chips
• 1/8 cup evaporated milk
• 1 TBSP light corn syrup
• pinch coarse salt

1. Place all of the ingredients in a glass or metal bowl and heat over a pot of simmering water (or a double boiler).  Stir occasionally, until melted and smooth.
2.  Put the cooled cookies on a wire rack on a baking sheet.  Pour the glaze over the cookies and spread with an offset spatula.

Or do what we did and just throw all that in the microwave and let it melt!  That worked fine too.

Furr's Cafeteria Butter Chess Pie

2 cups sugar

2 tablespoons all-purpose flour

I loved going to Furr's when I was a kid, and this was always my very favorite dessert there. I am so happy to have the recipe. I made it for Easter and it was a big hit.

2 cups sugar

2 T flour

5 large eggs, lightly beaten

2/3 cup buttermilk

1/2 cup butter or margarine, melted

1 teaspoon vanilla extract

1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla extract, and pour into unbaked pastry shell. Bake at 350 degrees F for 45 minutes or until set. Cool in a wire rack. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Heather's Taco Soup

This is one of my all time favorites, and I just realized today that I never posted it...probably because I cook it so often I know the recipe by heart. <3

1 lb. beef

1 onion cut in thin slices

Cook meat with onion first, then add in pot.

3 cans pinto beans

1 can ranch-style beans

1 can original Rotel

3 cans corn

3 cans stewed tomatoes

1 large can tomato sauce

1 can water

1 package ranch powder

1 package taco seasoning mix

salt and pepper

Put in pot about 25 minutes or until warm enough to eat

Add cheese and crushed chips individually as desired

Reeses Krispies

Reeses Krispies

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese's Peanut Butter Cups, chopped
1 Handful Chocolate Chips


In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
Remove from heat.
Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.

Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!