Pizza Dough

We've experimented with a few difference pizza dough recipes around here.  This is now my go to.  I adapted Bobby Flay's recipe just a titch.  Enjoy!

2 1/2 to 3 c bread flour (King Arthur is the best, seriously)
1 c cake flour
1 tsp sugar
1 1/2 tbsp. yeast
2 tsp kosher salt
1 1/2 c. warm water
2 tbsp. olive oil

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.  Add the water and the oil while the mixer is running.  If the dough is stick, add more flour, one tablespoon at a time.  If too dry, add 1 tbsp. of  water at a time.  It should form a soft ball.  Allow to rise one hour (I often skip this step with pizza dough, and it still turns out, but letting it rise is best).

Divide dough into to equal pieces.  Roll out and top with your favorite pizza sauce, cheese and toppings.  I usually make and freeze one of the pizzas on a cardboard cake plate.  Bake at 425 degrees for 12-15 minutes.

Porcupine Meatballs

1/2 c uncooked riced
1/2 c water
1 tsp onion powder
1 tsp salt
1/2 tsp celery salt
dash of pepper
1/4 tsp garlic powder
1 lb ground beef

Sauce:
1 can (15 oz) tomato sauce
1 c water
2 tbsp. brown sugar
2 tsp Worcestershire sauce

Combine the rice, water, onion powder, celery salt, pepper, and garlic powder.  Add the beef and mix together.  Form into 1 to 1 1/2 inch balls.  Heat 2 tbsp. oil in a skillet and brown the meatballs.  Drain off any oil.  Combine the ingredients for the sauce and pour over the meatballs.  Cover and simmer for 1 hour. 

(Adapted from Taste of Home Porcupine Meatballs recipe.)

English Almond Toffee

English toffee is one of my favorite candies to make and eat at Christmas time.  I've been known to buy the big containers of the stuff from Costco and then hide them and sneak one (or two) every now and then.  Don't judge.  :)   Anyway, the candy is not that hard to make.  Here is my mother-in-law's recipe.

2/3 c. butter

½ c. sugar
1/3 c. water 
½ tsp salt
2/3 c. raw chopped almonds
¼ tsp baking soda
½ c. chocolate chips
¼ c. chopped roasted almonds

Add butter,sugar, water, and salt to a heavy sauce pan. Cook over low to medium heat,stirring constantly until it boils.  Cookwithout stirring to 236° F.  Add 2/3 cup raw almonds.  Cook to 290° F stirring constantly.  Stir in ¼ tsp baking soda.  Pour onto cookie sheet ¼” thick.  Immediately put ½ cup chocolate chips on topand spread as chocolate melts.  Sprinklewith chopped almonds.

Cinnamon Rolls

My husband grew up having cinnamon rolls and hot cocoa for breakfast 3 times a year--the first Sunday in April, the first Sunday in October (General Conference Sunday mornings), and Christmas morning.  We have carried on the tradition in our family.  This recipe comes from my mother-in-law, Lorinda Hymas.

One key ingredient we use is King Arthur Bread Flour.  We started using it about a year ago in all our breads, and I still can't believe what a difference it makes.  The bread has a soft and light texture that it never had when I used all-purpose garden variety flour.  It also rises like gang busters when you combine it with a good yeast (SAF or Red Star are my favorite).  The flour costs a little more, but it is worth every penny, I promise.  I just found it at Wal-Mart for $4 for 5 lbs.  Bon Appetit!

Cinnamon Rolls

2 tbsp yeast

1 tsp sugar
1 c. lukewarm water
2 c. milk, scalded
⅔ c. melted shortening (no substitutions)
1 c. sugar
4 tsp salt
2 beaten eggs
7-10 c. flour

2 cubes butter

brown sugar

cinnamon

 

Dissolve sugar and yeast in water; add milk cooled to lukewarm, shortening, sugar, and salt.  Add eggs; beat well.  Add flour to make soft, slightly sticky dough; be careful not to add too much.  Let stand 10 minutes; knead on lightly floured surface until smooth and elastic.   Place in greased bowl, cover.  Let rise until doubled in bulk.

Divide dough in two.  Roll dough out ½” thick rectangle and spread 1/2 cube melted butter over top.  Sprinkle generously with cinnamon and brown sugar.  Roll up and slice into 1” thick pieces.  Place on a greased cookie sheet.  Repeat with the other half of the dough.  Allow rolls to rise until about double in size.  (Tip: You can speed this process by preheating the oven to 170° F, turning it off, and placing the rolls inside).

When the rolls have doubled, preheat oven to 400° F, and bake in hot oven for 12-18 minutes until slightly golden brown on top. Add your favorite frosting.  We use simple butter cream.