Fruit Pizza Variations

Use a graham cracker, gingersnap, or chocolate cookie crust instead (Mix 1/3 to 1/2 cup melted butter, a bit of sugar, and the crumbs together, press into pizza pan or pie plates, and bake for about 5 minutes at 350 degrees).

Fold some whipped cream into the cream cheese mixture before spreading it on pizza.

Pair a chocolate cookie crust with sliced strawberries and bananas layered over the cream. Drizzle with melted chocolate.

Or anything else your tastebuds dream up.

The Usual Fruit Pizza

Crust:
Cream together 1/2 cup butter, 1/4 cup sugar, and one egg. Mix in 1 1/2 cups flour, 1 tsp. cream of tartar, and 1/2 tsp. baking soda.

Press dough into pizza pan (or into two pie plates) and bake at 350 degrees for 10-12 minutes. Cool.

Filling:
Mix well 8 oz. cream cheese, 1/2 cup sugar, and 2 tablespoons lemonade or pineapple juice. Spread over cooled crust.

Arrange fruit of your choice on top of filling.

Glaze:
If the pizza won't be eaten immediately, brush this glaze on top to keep the fruit from browning.
In a saucepan, mix together 3/4 cup pineapple juice and 3/4 lemonade (or 1 1/2 cups lemonade or pineapple juice) with 2 tablespoons corn starch. Bring to a boil while stirring and boil one minute until thickened and clear. Spread glaze over top of pizza and refrigerate until ready to gobble.

Sweet Squash Pickles with Red Pepper

The following quantities only make two pints, so definitely double, triple, quadruple, etc., the recipe. I almost quadrupled it, and had no trouble fitting it all in a large pot.

3 cups yellow squash, cut 1/2 inch thick
1/2 cup chopped onion
1 large sweet, red pepper, sliced in strips

Combine these in a large, non-metal bowl, sprinkle 1 tablespoon of salt over it, and stir. Cover and keep in the refrigerator for one hour, then drain off the juice.

Meanwhile, in a pot combine:
1 cup sugar
3/4 cup white vinegar
3/4 teaspoons mustard seed
3/4 teaspoons celery seed
1/4 teaspoon ground mustard

Heat to boiling, add the veggies to the pot, and reheat to boiling. Spoon into two pint jars and process in a boiling water bath for one minute. Turn off the heat and let stand in the hot water for five more minutes before removing to cool on a rack or towel.

Soft Pretzels

Today I made these to scare some of the chill from our house, but since I haven't made them since long before our move, I only just realized that I may have accidentally discarded my usual recipe for them as I sorted through cookbooks. Oops! This recipe sounds similar, so I gave it a whirl. We gobble up salty, soft pretzels like nobody's business, and I bet eating these will remind John that I haven't made bagels in about as long a time. (Let's hope that recipe hasn't been thrown out.)

2 1/4 teaspoons active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour (may use regular flour; just add 4 tsp. wheat gluten to make a full cup)

4 cups water
2 tablespoons baking soda

one egg yolk
2 tablespoons water
coarse salt, sesame seeds, etc.



In a large mixing bowl, dissolve the yeast, brown sugar, and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in size.

Punch dough down and divide into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape and secure edges, using a bit of water to seal if necessary. Cover pretzels and let rise about 20 minutes, until about doubled in size. Meanwhile, combine 4 cups water and baking soda in a pot and bring to boil. Drop pretzels singly or in pairs into the boiling water and boil for about 30 seconds on each side. Remove immediately with a slotted spoon, drain, and place on a greased cookie sheet. Before baking, brush with the egg/water wash and sprinkle with coarse sea salt, sesame seeds, or pretzel salt.

Bake in 450 degree oven for 8 to 10 minutes or until golden brown.

NOTES:
Best eaten warm and fresh.
If desired, skip the salt, brush with melted butter after baking, and roll in cinnamon sugar or powdered sugar.
Or, keep the salt, and dip in honey mustard. (We just ate some with honey mustard for breakfast. Mmm.)

Chocolate Dessert Cups

These are an easy way to make any dessert fancy, and any type of chocolate may be used (swirls of white and dark look nice). I've even filled them simply with ice cream and fudge sauce for company dessert.

To make 10-12 chocolate cups/baskets/bowls, melt 12 oz. chocolate with 4 tablespoons of butter. Cut out twelve, roughly 6-inch, circles of wax paper. Carefully melt the chocolate with the butter in a double boiler, in a bowl set over a saucepan of simmering water (but not touching the water), or, if you're in a pinch, in the microwave. Stir until smooth, and spoon equal amounts of chocolate over each paper circle, using a teaspoon to spread close to the edges to make chocolate rounds with scalloped edges. Carefully lift each covered paper round and drape it over an upturned glass, curving the edges to create a frilled effect. Let the chocolate set completely, then carefully lift off the chocolate shape and peel away the paper.

Add your chosen filling and eat with delight.

**These are easy to make, but just make sure you spread the chocolate thick enough to ensure easy paper/chocolate separation.

TRUFFLES-- Espresso (or Raspberry or Mint or Orange or....etc.)

 


I'm posting this in response to a request specifically for my Espresso Truffles, but I use this recipe as a base for just about any flavor of truffle. It's the perfect base to play with, and if you make a heavenly variation, please post a comment so I can copy you! See the variations I make by the asterisks below.

INGREDIENTS:
12 oz. chocolate (I just use a bag of chocolate chips, but if you want to splurge, buy chunks of the best quality chocolate you can afford)

1/2 cup heavy cream (if making one of the jam variations below, use a bit less heavy cream, as the melted jam will make the truffles a little softer than usual if you use the same amount of cream)

2 tsp. vanilla extract

1/4 cup roughly ground coffee or espresso beans OR run-of-the-mill ground coffee. (If making these like Martha, add the ground coffee and/or beans to the heavy cream right after it has reached the boiling point. Remove from heat and let steep for 30 minutes. Strain, discarding the solids, and boil cream again before adding to the chocolate. Or, in a hurried pinch, just dump ground coffee into the chocolate mixture, to taste.)

***At this point, for a differently flavored truffle, I omit the vanilla and coffee and add one of the following:
- homemade raspberry jam, melted on the stovetop and seeds strained out, to taste
- any other flavor of jam, prepared similarly
- peppermint extract and/or crushed candy canes
- another extract such as almond or orange (if using orange, I usually grate in a bit of orange zest, also)
- rum extract (or rum!)with a few crushed toffee bits thrown in, if desired
- ....you get the idea


Cocoa powder, chopped nuts, chopped chocolate, crushed mint candies, flavored cappuccino mix, or melted chocolate, for rolling and dipping.

TO MAKE:
Place chocolate in a medium bowl (if using bulk chocolate, break into small pieces first). In a small saucepan, bring the heavy cream to a boil over medium heat. Pour over the chocolate pieces and let sit one minute. Stir until chocolate is incorporated and mixture is smooth (you may need to carefully heat the mixture a bit more to reach this point). Cool a bit and then stir in vanilla, to taste. If you're making them unlike Martha, this is also the point at which you dump in the run-of-the-mill ground coffee. (Add any ingredients for variations at this point instead of the vanilla and coffee.)

Place in refrigerator for several hours until firm enough to shape into balls. Shape into balls and roll or dip in desired coating.

If you want to coat them in chocolate, carefully melt 12 oz. chocolate with 1 tablespoon shortening in a double boiler or in a bowl resting on top of a simmering pan of water without touching the water. (Google "tempering chocolate" for instructions on proper tempering. Untempered chocolate tastes the same but may develop a "bloom.") Using a fork, dip them individually, shake off the excess chocolate, and place on wax-lined cookie sheet to let chocolate set. Dust tops with nuts or candy or whatever your little heart wishes. Squiggles of white chocolate can be squiggled on after the chocolate shell sets.

Truffles make my heart sing! (Okay, okay...that's a lie. I eat so many of the darn things that my heart actually creaks, complains, and then starts beating unevenly. Yes, arrhythmia is totally worth it.)

Brownie Trifle with Raspberry Sauce- Two Ways

I've made this trifle numerous ways with many variations, but first I'll give the standard recipe. Dani, I used the lazy-way on the one you tasted, and I layered individual trifles in the chocolate cups instead of spooning it up from a large bowl.

Benefits to making it from scratch:
healthier
yummier

Benefits to making it the lazy way:
faster
the whipped topping is more stable than real whipped cream, even though it doesn't taste a quarter as nice and clogs your heart in unnatural ways...

The flavor of Brownie Trifle improves the next day, if you can believe it.

MOSTLY FROM SCRATCH BROWNIE TRIFLE

Fudge Brownies:
1 cup + 3 tablespoons butter
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 and 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
*chocolate chips, if desired

Melt butter in a saucepan and remove from heat. Stir in cocoa. Cool. In a mixing bowl, beat eggs and sugar. Combine flour, baking powder, and salt; gradually add to the egg mixture. Stir in vanilla and the cooled chocolate mixture; mix well. Spread into a greased 13x9" pan. If desired, sprinkle 1-2 cups chocolate chips on top and then bake at 350 degrees for 25 to 28 minutes or until a toothpck inserted near the center comes out clean. Be careful not to overbake.

Trifle Cream:
Stir together 2 boxes of vanilla pudding mix with 2 cups milk. Set aside in refrigerator. You can make the equivalent amount of homemade pudding if you've got the time or energy.

Whip as much heavy cream to stiff peaks as you'd like in the pudding (using about 1/2 to 1 pint of heavy cream), sweetening with sugar to taste. Reserve enough whipped cream to use as the top layer and carefully fold the remaining whipped cream into the pudding until combined. Set aside in refrigerator.

Raspberry Sauce:
1 bag frozen raspberries or several cups fresh raspberries
sugar, to taste
about one tablespoon corn starch dissolved in a tiny amount of water.
Puree the berries (if using frozen, you can just smush with spoon), place in small saucepan, and add the sugar and corn starch. Cook over medium heat, stirring frequently, until the sugar dissolves and the sauce thickens.
NOTE: If you want to be proper, the pureed or smushed berries should be strained to remove the seeds BEFORE you put them into the saucepan, but I've always just left them in. Cool and refrigerate.

Cut brownies into generous-sized bite-size pieces and layer on the bottom of a large bowl. Alternately layer whipped cream mixture and brownie mixture until they're used up or you reach the top of the bowl. Top with a layer of freshly whipped cream. Garnish with reserved brownie crumbs and/or chocolate chips and/or fresh raspberries.


MOSTLY FROM BOXES BROWNIE TRIFLE

Lazy Brownies
one box Aldi fudge brownies
one bag chocolate chips

Prepare batter as directed, only before baking, sprinkle an entire bag of chocolate chips on top.

Lazy Trifle Cream
2 boxes of vanilla pudding, prepared as above with two cups milk
2 tubs of whipped topping (fold 1 and 1/2 tubs into the pudding and reserve half of one tub for the top layer of the trifle)

Lazy Raspberry Sauce
Prepare as above, because it's already fast and easy.

Brownie Trifle Variations

Trifle variations are infinite (even more so when you substitute sponge cake or gingerbread cookie pieces for the brownies and use different pudding flavors). Here are some of the brownie variations I've tried.

MOCHA:
Make mocha brownies (your own found recipe or ask for the one I use)
Instead of using two cups milk in the pudding, use 1 and 1/2 to 1 and 3/4, substituting super-strong, brewed, cooled coffee for the remainder.
Garnish with chocolate curls and chocolate-covered coffee beans.

MINT:
Make minty brownies.
add mint extract to the pudding, if desired (whether chocolate or vanilla)
layer in Andes Candies and garnish with the same

Etc, etc., etc.

I haven't tried a peanut butter variation yet, but I bet that would be yummy.

Pesto-- Plus a Bonus of Purdy Family Pesto recipes

Pesto

3 cloves garlic (I use quite a bit more)
1/4 teaspoon salt, or to taste
1/4 cup extra virgin olive oil (plus a splash more, as needed)
2 cups basil leaves, firmly packed (another recipe I have calls for 3-4 cups loosely packed, but I suppose it's about the same amount)
1/4 cup pine nuts (I use walnuts and increase the amount to taste)
1/2 cup parmesan cheese (I sometimes cheat and use a parmesan-romano blend, even though pesto's best if you buy fresh parmesan and grate it yourself, which I have NEVER EVER DONE.)

Place basil leaves in food processor with metal blade. Start machine, drop garlic down. When it is finely chopped, pour in oil. Add nuts with machine running. When nuts are ground, add parmesan. Turn off machine when well blended. Stop machine and scrape sides as needed. Makes about 1 1/4 cup, which generously covers 1 pound pasta.
______________________________________________________________________

To make Pesto Calzones, mix 1 cup of pesto and 1 lb. of ricotta. Use your favorite dough recipe; roll dough out into circles. Fill one half of the circle with filling and fold over. Seal the edges with a fork (using water to moisten the edge for a better seal) and poke a few air holes in the top. Repeat with remaining filling and dough; place on a greased cookie sheet and bake for 20 minutes at 450 degrees. Serve immediately.
______________________________________________________________

To make Pesto Pizza, spread pesto on pizza dough, sprinkle with shredded cheeses, diced, fresh tomatoes, torn basil leaves, if desired, and whatever else your little noggin thinks of.
______________________________________________________________

To make Pesto Lasagna:

2 packages frozen chopped spinach, thawed and drained
2 cups minced onion
2 tablespoons olive oil, divided
salt and pepper, to taste
1 cup grated parmesan cheese
2 cups pesto
4 pounds part-skim ricotta cheese
1/2 cup sunflower seeds, roasted
32 lasagna noodles
2 pounds part skim milk mozzarella cheese, shredded


1. In a large, heavy skillet, saute the onions in 1 tablespoons of the olive oil until the onions are soft (5-8 minutes). Add salt and pepper in moderate quantities. Remover from heat. Add drained, thawed spinach. Transfer to a large bowl.

2. Add half the grated parmesan, the pesto, the ricotta and the sunflower seeds. Grind in some extra black pepper. Mix thoroughly.

3. Meanwhile, boil the lasagna noodles until partially cooked. Drain and rinse under cold water.

4. Coat 2 13 x 9 pans with olive oil. Place a layer of noodles in the bottom of each pan. Spread 1/4 of the filling onto the noodles. Sprinkle 1/4 of the mozzarella over the filling.

5. Repeat with remaining filling and mozzarella. Place a final layer of noodles over that.

6. Sprinkle remaining parmesan over the top. Drizzle with remaining tablespoon of olive oil. Cover with foil and bake at 350º for 35-40 minutes.

Garden Salsa

Makes about 6 quarts salsa.

16 cups tomatoes, chopped/diced to your preference
4 onions, diced
6 green peppers, chopped
jalapeno pepper(s), diced and seeded, to taste (or any other hot pepper; I used hot Portugals from our garden, and it turned out fine)
2 cups lemon juice
two 12 oz. cans tomato paste
1 and 1/2 tablespoons chili powder
2 teaspoons cumin
1/4 tsp. salt.
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup sugar
1/2 bunch cilantro, or to taste (I threw in a vague amount from ours)
shredded carrots
corn
chopped celery

Cook vegetables in a large pot (without added water) until hot. Strain out some of the juice, and then add the rest of the ingredients. Boil for a few minutes. Pour into warm jars, screw on lids, and process in a boiling hot water bath for 15 minutes.

Kosher Dill Pickles

Thanks to Titi for this recipe. (John thanks you, too. These are his favorite pickles.)

You'll need seven pint-size canning jars with lids and tops and a large canning pot (a pressure cooker is not needed). If you want to double the recipe, 7 quart jars will do, and since these pickles are delicious, you may want to triple or quadruple or quintuple or...whatever...just get more jars.

Wash jars and lids in hot water. If you want, you can keep them in warm water until ready to dry and fill.

4 pounds pickling cucumbers, each about 4" long
14 garlic cloves split (I think I used a few more)
1/4 cup pickling salt (a coarse salt sold in grocery stores)
2 and 3/4 cups white vinegar
3 cups water
14 heads fresh dill (I used dill weed because I had it)
28 peppercorns (I used black with a few scattered other colors from our pepper grinder, and I used a few more than 28 because Millie was "helping")
*** I usually dump about 1/4 tsp. mustard seed into each jar, too.

Wash cucumbers and cut in half lengthwise. (I cut some in quarters for easier jar-stuffing.)

Heat garlic, salt, vinegar, and water to boiling. Remove garlic and place 4 halves into each pint or quart jar, reserving the vinegar solution.

Pack cucumbers into jars, adding 2 heads dill, 4 peppercorns, and 1/4 teaspoon mustard seed. (If you're using dill weed, just stuff however much you want into the cracks between pickles. I used a lot, and the pickles were strong and yummy.) Pour hot vinegar solution over cucumbers to within 1/2" of top. Screw on and adjust lids.

Lower temperature sterilization: Place jars in canner half-filled with warm water (120 to 140 degrees).
Add hot water to a level of 1 inch above the jars.

Heat the water to 180-185 degrees F and start a timer. Process for 30 minutes, checking with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F but not much higher. (Temperatures higher than 185F may cause softening of the pickles, but temps. lower than 180 degrees may not kill all the bacteria.)

Immediately remove jars from canning pot at end of processing time. Put jars on a rack or towel so air can move freely around them.

Let pickles ripen in flavor for 6 weeks, or, if you have no willpower, open a jar soon after making them like we do.

Source:
The Encyclopedia of Country Living, p. 332

Yield:
7 pints
NOTES : You can also use regular water bath canning to can the
pickles, but this lower-temperature pasteurization method
results in crunchier pickles. Follow directions
carefully to avoid spoilage.

Indian Flatbread (Naan)

This recipe creates a mild, slightly sweet, buttery, soft, and chewy flatbread, an ideal balance for the spiciness of the dish below. I used a cast iron pan to cook these, which worked perfectly. I haven't tried them in the oven or on the grill, but either could be used, as well.

2/3 cup warm milk
2 cups white flour
1 tsp. yeast
1 tsp. sugar
1 tsp. salt
4 tablespoons ghee (clarified butter; I just used regular, melted butter)
2 tablespoons yogurt
minced garlic, garlic powder, onion seeds or onion powder, if desired
(poppy seeds, raisins, etc., could also be sprinkled on the dough, depending on your tastes)

1. Mix warm milk with yeast and sugar until both are dissolved. Let proof for about ten minutes (until frothy).
2. Sift flour, salt, and spices, if desired, in a bowl, then add the yeast mixture, the yogurt, and half of the butter.
3. Mix into a soft dough and knead on a floured surface until smooth and elastic (you'll probably have to work more flour into the dough for easier handling)
4. Place dough in warm place until doubled.
5. Punch down and knead for five minutes. Divide into 6 pieces, and roll each piece into 8-inch round naans. Cook one at a time (about 30 seconds on each side) in a buttered, cast-iron pan until puffed and just browned OR cover an oven tray with foil, grease the foil, and cook naan on your oven's highest setting for about two minutes on each side until puffed and just browned OR cook on a lightly greased grill for 2-4 minutes on each side.

Spicy Buryani (Chicken and Rice)

After eating some leftovers yesterday (I didn't have more than a few bites the night before), I've concluded that this isn't really super-spicy. It's spicy but not painful, so try it!

-8 medium pieces chicken
-2 cups basmati rice
-4 cups water
-1 cup plain yogurt
-1 tsp. red chilli (I used cayenne powder)
-1 tsp. tumeric powder
-1 tsp. garam marsala (a hot spice blend you can purchase or that you can make if you want)
-1 tablespoon each of garlic and ginger pastes (I made my own; just smush ginger root and garlic cloves in a food processor or in a hand-held garlic press; add a bit of water if needed)
-2 tablespoons butter
-salt
-2 medium onions

Make cuts in chicken pieces. Combine yogurt, chilli powder (or cayenne), garam marsala, half of the ginger/garlic pastes, half of the tumeric, and salt to taste. Rub onto chicken pieces and marinate in refrigerator for at least one hour.

Brown onion rings in butter and set aside.

Heat butter in a heavy-bottomed pan. Add remaining ginger/garlic pastes and tumeric powder and saute for a bit. Add chicken, rice, water, and salt, to taste. Bring to a boil. Cover, reduce heat, and simmer until water has evaporated and chicken is cooked, about 15 minutes. Garnish with brown onions and serve with naan.

The Best Beans and Carrots Medley EVER

This is pretty much the only vegetable medley I make now. We'll probably get tired of it someday, but that day is not yet here.

A bag of baby carrots or sliced large carrots
Cut green beans, fresh or frozen
1 large onion
At least 4 fresh garlic cloves minimum, minced
butter
salt
pepper
basil
sugar

1. In a pan, cook onion and garlic in @ 3 tablespoons butter until somewhat carmelized (A bit golden-brown)
2. Add seasonings, to taste.
3. Cook carrots.
4. Cook beans.
5. Mix everything together into one delicious bundle.

Marinated Chicken #1

This chicken marinade is a rather unusual one, quite unlike the more typical Italian-dressing type marinades. It can be prepared in a crockpot, too, which is cool. (Crockpots rock, and I don't use ours nearly often enough.)

1 whole chicken, about 2 and 1/2 pounds, cut up, or cuts of your choice

1/2 cup canola oil
1 cup white vinegar
1 tablespoon salt
1/4 tsp. pepper
1 and 1/2 tsp. poultry seasoning (or corresponding mixture of sage and thyme)
1 beaten egg
Pinch of garlic powder (or several pinches)
3 tablespoons worcestershire sauce
1/2 cup water

1. Mix above ingredients and then bring to a boil.
2. Add cut chicken and boil until well-done.
3. Broil in oven about 5 minutes until browned.

Munch, munch, munch.

Marinated Chicken #2

I love this marinade, but it's a bit different every time I make it, hence the vague ingredient list.

About 1/2 bottle prepared Italian dressing (can omit this if you want)
White vinegar
Water, enough (but not enough to water it down too much, if you know what I mean)
Canola Oil, enough, but not too much
Lemon juice, several tablespoons
Salt
Pepper
Sugar
1 chopped onion
Lots of minced, fresh garlic
Parsley
Basil
Onion powder
And I usually throw in a bit of thyme and sage, cayenne pepper, and whatever else strikes my fancy of the moment.

Let cut-up chicken of your choice sit in this mixture in the refrigerator for a minimum of 2 days, and longer is even better. Then, when you want to eat it, ovenbroil it in a jellyroll pan (or cookie sheet with edges) or grill it...outdoors.

Savor its savoriness until it's all gone.

Mopsy's Sweet Tomato Pie

We have this in the fullness of summer, when our garden spills over with its bounty. Mmmm.

Spaghetti Crust
1 (7 oz.) package spaghetti, cook al dente and drain
2 tablespoons butter, melted
1/2 cup parmesan cheese
1 egg, beaten

Filling
1 pound sweet Italian sausage
1 clove minced fresh garlic (I use more)
1 small zucchini, peeled and chopped
1/2 cup (4 large) fresh mushrooms
1/4 tsp. ground black pepper
1/2- 1 tsp. Italian seasoning
2 tablespoons chopped parsley (or dried parsley, to taste)
5 medium fresh tomatoes, peeled and finely chopped (can skip the peeling)
1/2 tsp. salt

1 cup mozzerella cheese, grated or cubed (Add LAST)

Cook sausage until browned. Add tomatoes and other filling ingredients; add mozzerella and mix well. Spread over spaghetti and bake in 350 degree oven for @ 25 minutes.

Italian Cheese Bread

This is actually the dough I use for homemade pizza, too, but it makes a delicious flatbread with the addition of a few spices.

When we're not feeling the urge to be healthy, I generally use all-purpose flour, but you can substitute whole wheat for some of the flour, and the addition of a little gluten will increase the chewiness of the crust .
-2 and 1/2 cups flour (*More if desired; see below)
-1 tsp. salt
-1 tsp. sugar
-1 tbsp. yeast
-1 cup warm water
-1 tbsp. oil

1. Combine salt, sugar, yeast, then add water and oil. Let sit for proofing ('til frothy on top).

2. Mix yeast mixture with flour. Turn onto floured surface and knead until smooth and elastic. (*At this point, I usually work more flour--at least 1/2 cup-- into the dough as I knead.)

3. Place in greased bowl, cover, and let rise in warm place until doubled in size. Punch down and pat into a roughly 12" circle on pizza pan or cookie sheet.

4. Add toppings and bake in 425 degree oven for about 15 minutes OR do as I do. At this point, if I've planned ahead of time, I cover the dough with plastic wrap and leave it in the refrigerator for about 6 hours or up to 24 hours. The flavor improves greatly, and I like the texture better, as well. This last step really is the key reason for my liking this dough.

Make this crust and, before baking, top it with 1/4-1/3 cup prepared Italian salad dressing, 1/4 tsp. salt, 1 tsp. garlic powder, 1/4 tsp. oregano, 1/4 tsp. thyme, dash pepper, 1 tbsp. parmesan/romano cheese, and enough shredded mozzerella to satisfy the cheese need.

Raspberry Cream White Chocolate Cake

White Chocolate Cake

4 egg whites
1 and ¾ cups flour
2 teaspoons baking powder
3 oz. white chocolate, chopped or in chip form
¾ cup half-and-half, light cream, or milk
1/3 cup butter
1 cup sugar
1 and ½ teaspoons vanilla
4 egg yolks

Filling and Frosting

Wild raspberry jam, courtesy of my own Mother Johnson
One and a half times normal recipe of Basic Cream Filling (recipe here)
Grated/chopped semisweet chocolate (You can just finely chop some chocolate chips in the food processor or blender.)
One recipe Fluffy Flour Frosting (recipe below)

Garnish
6 oz. semisweet chocolate chips, melted for shape-making
Additional finely grated semisweet chocolate

1. In a mixing bowl allow egg whites to stand at room temperature for 30 minutes. Grease and lightly flour two 8 ½ inch round cake pans. Stir together flour, baking powder, and ¼ teaspoon salt; set aside.

2. In a small pan (or in microwave), melt the white chocolate with ¼ cup of the half-and-half, cream, or milk over very low heat, stirring constantly until chocolate begins to melt. Remove from heat and stir until the baking bar completely melts and the mixture is smooth. Stir in the remaining half-and-half, cream, or milk and cool.

3. In a large mixing bowl, beat the butter on med.-high speed for about 30 seconds. Add the sugar and vanilla and beat until combined. Add egg yolks, one at a time, beating well until combined. Add the dry mixture and the white chocolate mixture alternately to the beaten mixture, beating on low to medium speed after each addition just until combined.

4. Beat the egg whites until stiff peaks form. Gently fold into the cake batter. Spread batter in cake pans.

5. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from pans. Prepare filling and frosting while cakes cool completely.

After the cakes are completely cooled, cut each layer in half lengthwise to make four thin layers. Place one cake layer on platter and spread with a thin layer of raspberry jam. Then spread on a third of the basic cream filling mixture and sprinkle with desired amount of semisweet grated chocolate. Repeat this layering with the second and third cake layers. Top the cake with the last cake layer and frost the top and sides liberally with Fluffy Flour frosting.

Garnish the top and sides with additional grated chocolate, and then make Chocolate Spikes. (For chocolate spikes, carefully melt 6 oz. semisweet chocolate chips in microwave, stir until completely melted and smooth, and, using a spatula, spread melted chocolate onto a large piece of wax paper. Once the chocolate has firmed up, you can cut it into shapes to garnish the cake. I made jagged, porcupine spikes that stuck up all over the top like a crown, and then I lined the sides with a row of chocolate rectangles. A crown-wearing porcupine cake.)

Fluffy Flour Frosting

This is one of my favorite frostings, and its name is a bit misleading as it only has 4 tbsp. of flour in it. It’s fluffy like whipped cream with a delicate sweetness that’s not overpowering—perfect for almost any cake. Plus, this is more stable than whipped cream and can sit out without becoming runny or needing refrigeration. (Just watch out for super-hot days! Like any frosting, this, too, will melt if faced with a sweltering temperature.)

1. Mix one cup cold milk and 4 tablespoons flour until well-combined. Cook over med.-low heat until thick, stirring constantly to prevent scorching. (Cook the mixture to the point at which it's a very thick paste. You should be able to tell when it's reached the point of maximum thickness, because it won't continue to noticeably thicken as you cook and stir. Upon cooling, it will thicken a bit more.) Refrigerate to cool completely.

2. Meanwhile, beat together ½ cup softened margarine and ½ cup shortening. Beat for four minutes.

3. Add 1 cup powdered sugar. Beat four more minutes.

4. Add the thoroughly cooled flour mixture and two teaspoons vanilla. Beat until combined and light and fluffy.