I like to use the sourdough pizza crust but when I need a crust at the last minute and don’t have time to do the sourdough version, I use this recipe.
Tuesday, February 16, 2010
Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Monday, February 15, 2010
Our sourdough starter has been in the family since the mid 1950’s. We use it to make pancakes, pizza, biscuits, calzones and more!
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Tuesday, January 19, 2010
Our sourdough starter has been in the family since the mid 1950’s. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
Monday, January 11, 2010
Pumpkin seeds are a perfect healthy snack. They are also great for baking. It’s simple and easy to roast your own and then you can control the amount of sodium in them! So next time you are carving Jack-o-lanterns or have pumpkin or squash around the house, don’t throw out the seeds!
Sunday, January 10, 2010
In my mind, homemade berry jam is in another league than store-bought variations. And I love how fresh the freezer versions taste compared to the cooked and canned jellies. Each bite transports me to the berry patch as I taste the freshly-picked berries and remember all of the fun berry-picking excursions with my grandma and mom when I was little.
Sunday, January 10, 2010
Let each person add the ingredients of choice to a Ziploc bag. Place the bags into rolling, boiling water for 8-13 minutes. Open the bags and the omelets will roll out easily. Be prepared for everyone to be amazed. Everyone gets involved in the meal process and breakfast becomes a great conversation piece!
Saturday, January 9, 2010
In my family, we always have these cinnamon rolls at least twice a year – on Christmas morning and on Santa Lucia Day. I love to warm the iced cinnamon rolls in the oven right before serving them so that the icing melts into the rolls, making a gooey cinnamon treat!
Tuesday, January 5, 2010
Canned pumpkin works in a pinch but there is nothing like using homemade pumpkin purée! If you end up with more than you can use, freeze it in 1 or 2 cup quantities for future use.
Monday, February 22, 2010
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