Monday, March 27, 2006

Thin Pizza Crust

Thanks to Tiata!!! This is REALLY good!!

This makes enough dough for one 12 inch pizza.

.25 oz. active dry yeast (1.5 tsp)
1/4 tsp granulated sugar
3/4 cup 110 degree water (luke warm)
1 3/4 cups all purpose flour (I had to add more!!)
1/2 tsp salt

Disolve yeast and sugar in water and allow to stand for 8 munites
In a seperate bowl combine flour and salt
Pour yeast mixture over flour mixture and mix well with heavy spoon
Turn dough onto floured surface and knead for 2 minutes
Working from the edges to the center press dough into 12 inch circle (I use a rolling pin)
Place on lightly greased pizza pan and strech edges to edge of pan
Spread dough with sauce, cheese and toppings.
Bake at 500 degree oven for 8-12 minutes or until edges are golden brown.

Dessert Pizza

If you don't have time for pizza crust, this can be modified quite well for tortillas!

One recipe for pizza crust (look up to the Thin Crust Pizza post.)

Top with:
Cream Cheese
Brown Sugar
Unsweetened Coconut
Fresh Ground Nutmeg

Bake according to pizza directions.


Tuesday, March 21, 2006

ChanceLee Chicken

Better known as Garlic Brown Sugar Chicken, we affectionately renamed it for a small guest in our home. While everyone else was begging for dessert, little ChanceLee, baby cheeks glowing, begged her mama to get the chicken back out of the fridge so she could have more. Who could resist a request like that?

Making this tonight for a family that's been sick.

Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.

ONE NOTE: This is great done in the oven, but if you use the crock pot, you MUST give it the full amount of time, because it takes a LONG time, and no one wants undercooked chicken!


Saturday, March 18, 2006

Lemon Pound Cake Muffins

Lemon Pound Cake Muffins from Feb/Mar 2006 Taste of Home

These are EXCELLENT, 5 thumbs up from my family.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
1- 3/4 C. flour
1/2 tsp. salt
1/4 tsp baking soda
1/2 C sour cream

2 C. powdered sugar
3 Tbls. lemon juice

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 18-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Wednesday, March 15, 2006

Carmelized Rhubarb Sauce

3 cups chopped rhubarb
2/3 cup sugar
1/4 cup water

boil for about 5 min.

About 2 minutes through, walk away and forget about it. When the smoke detector goes off, run to the stove, and remove from heat. It will be a nice brown/black color, and there will be just the faintest hint of rhubarb smell left.

Cool, realize the fruit is scorched and throw it away. Then realize the pan is ruined with carmelized sugar. Throw it away also.

Serve the ice cream w/o fruit sauce.

It happens to the best of us.