Favourite Pizza

Hope you haven’t put away that yeast yet. Thought I’d take a small break from the “sweeter side” of life and make something that isn’t classified as a dessert.

Can’t seem to get away from that rolling pin though, maybe next time.

I don’t even remember how long I’ve been using this recipe but do remember clipping it out of a little Robin Hood Flour pamphlet I picked up in a grocery store. A few of my best recipes have come to me this way as opposed to expensive cook books or magazines.

This dough has literally made hundreds of pizzas and mini focaccia over the past years.

While recycle bins filled with empty pizza boxes line the streets, we are doing our part in saving the environment and a lot of dough………… I mean money.
And best of all, not one complaint has ever been heard about never ordering takeout pizza.

Once a batch of dough is prepared and tucked away in the fridge, you can bake a pizza in about 20 minutes whenever the craving strikes, for up to five days.

I’m not sure but I don’t think delivery pizza comes to your door that fast and the aroma that fills your kitchen while it bakes is definitely not on the take out menu!

 

 

Pizza

4 ½ to 5 cups all purpose flour
1 tablespoon salt
1 tablespoon active dry yeast
1 teaspoon sugar
2 cups warm water
¼ cup vegetable oil
Mozzarella
Tomato sauce
Favourite toppings

1. Dissolve yeast and sugar in the warm water. In a medium bowl mix together 2 cups of the flour, salt and oil. Add yeast mixture and beat with wooden spoon until smooth.
2. Add enough of the remaining flour to make a soft dough and knead until smooth, about 5 minutes.
3. Cover with a clean tea towel and let rest 20 minutes. Roll dough out, add toppings and bake in a preheated 500 degree oven for 15 to 20 minutes or until edges are golden.
4. Makes four 12 inch thin pizzas, three 12 inch thicker pizzas, or two 10x15 inch rectangular pizzas.

Notes, Tips and Suggestions

• After kneading, the dough can be placed in clean plastic food bags and refrigerated up to 5 days.
• Before refrigerating, cut dough into desired portion sizes and wrap individually instead of one large portion of dough. When ready to bake, remove only the amount of dough you need from fridge.
• Dough can be used to make six 8 inch focaccia. Use dark metal pie pans. Prepare pans by putting 2 tablespoons vegetable oil on bottom. Place ball of dough in center of pan, brush with oil then with fingers push down on dough forming indentations on the surface of the dough until it spreads to size of pan. Top with a few tablespoons of tomato sauce. Sprinkle some dried oregano and coarse salt over top and bake at 500 degrees for 15 to 20 minutes.
• I make the focaccia at least once a week to pack for lunches so I’ve designated a few of those dark pans to bake focaccia only. Over time, they have become seasoned like a cast iron fry pan. After each use I wipe them out with paper towel. No soap and water should be used to clean these pans. The more you use them the tastier your focaccia will turn out.   

Cinnamon Rolls

I fondly remember a time when our family enjoyed weekend breakfasts together, though it didn’t last for very long. These memorable occasions became few and far between until they disappeared and entered the realm of wonderful memories.

As the kids got older, different work schedules, late Friday and Saturday nights and a total lack of a good reason to get up early made together breakfasts a thing of the past.

It wasn’t unusual to wake up to the inviting aroma of Cinnamon Rolls on any given weekend in our house. The sweet fragrance seemed to find its way to every room.
The huge pan held eighteen delightful little bundles of sweetness but it was that one smack in the middle that was coveted by all.

It soon became clear to all concerned that the first one out of bed would be able to claim the prize!

Even though most of the kids have moved out I still love to bake these. The great thing about this recipe is that you can prepare the night before and bake the next morning.
My son Daniel who still lives with us, now has a permanent claim on the middle one and the rest get wrapped and frozen to be picked up by the others when they visit.
This recipe makes memories involving all senses. The inviting aroma will lure you to the kitchen. The sight of them will invite you to reach and get your fingers all sticky then at the first bite you will savour the amazing taste.

With any luck, "someone" will be in the kitchen to hear the praises on how good they are!

Cinnamon Rolls
2 teaspoons sugar
2/3 cup warm water
2 packages active dry yeast
1 cup lukewarm milk
½ cup granulated sugar
¼ cup soft butter or shortening
2 eggs (slightly beaten)
5 cups all-purpose flour
vegetable oil
1 ½ teaspoons salt
Filling
1 cup brown sugar
1/3 cup melted butter
2 teaspoons cinnamon (or as much as you want)
2/3 cup raisins (optional)

1. In a large mixing bowl dissolve the 2 teaspoons of sugar in the warm water then add the yeast, stir and let stand until frothy.
2. Add lukewarm milk, sugar, salt, butter and eggs.
3. Add 3 cups of the flour and beat with an electric mixer until everything is well blended.
4. Gradually stir in remaining flour to make a soft dough.
5. Turn onto a floured board and knead for 5 to 10 minutes until smooth and springy.
6. Cover with plastic wrap then a tea towel and let rest for 20 minutes.
7. Divide dough in half and roll each half into 9x12 inch rectangles and brush with melted butter, sprinkle brown sugar cinnamon mixture and raisins.
8. Starting at the widest end of the dough, roll tightly and pinch edge to seal.
9. Cut each roll into 9 equal pieces and place almost touching into two greased 9-inch square pans.
10. Brush tops of rolls with vegetable oil or melted butter.
11. Cover and let rise until doubled (1 to 1½ hours.) Then bake in a preheated 375 degree oven for 20 to 25 minutes or until golden.
12. When cool, drizzle with icing that is made from mixing 1 cup of confectioners’ sugar with enough milk or water to make a smooth, runny glaze.

(Click on the photos for a larger view)

Notes, Tips and Suggestions

• For all those out there with a phobia of yeast this thought may put some of your fears to rest. Just remember that yeast and people enjoy the same environment. A warm place and plenty to eat and drink seem to make both happy. It’s amazing how some warm water and sugar will bring out the best in those little granules of yeast that are just waiting to wake up and start living.
• After arranging buns in pans, cover with plastic wrap and refrigerate 4 to 24 hours .They will slow rise in the fridge. When ready to bake, remove from fridge, uncover and let stand at room temperature for 20 minutes before baking.
• If you choose to bake the cinnamon buns after the 1 ½ hour rising, a good place to allow rising is in your oven. Preheat on the lowest setting possible for a few minutes then turn oven off. It should feel barely warm when you put your hand in. Cover with a clean towel and go find something else to do while the yeast does its work.
• Bake in one larger pan instead of two smaller ones. Buns must not be touching when you arrange them in the pan.
• During last minutes of baking, cover loosely with foil if buns are over browning.
• If there are any left over, these freeze very well. Enjoy!

Chiffon Ice Cream Cake Roll

I believe that at one time or another we have been encouraged to "think outside of the box" Well, today I'm going to inspire you to perhaps "think outside of the pan".

I'm well aware that most recipes warn you to bake in the size of pan they recommend and I realize that substituting different pan shapes and sizes can't always be done. But who's stopping anyone from experimenting?

I must caution you however, that casualties may include disappointment, inedible results, wasted ingredients, all of the above, or something "new and fantastic!!"

This simple recipe for Chiffon Cake Roll holds possibilities as far as your imagination can take you and yet the cake roll filled with simple vanilla ice cream can satisfy like nothing else.

Most people are impressed with complex tasting well decorated cake creations for their birthday.

It was not long after Daniel became my son-in-law that he shared his philosophy on the perfect birthday cake. He didn't actually put it into words but I heard it loud and clear.

Something like "Skip the frills; frosting, decorations and the such and give me cake and ice cream!! Decorations? Okay, a mound of raspberries on top of a slice won't hurt."

This has now become Daniel's signature birthday cake. (I know it's not your birthday yet but it's all yours Daniel, "after" I take a picture to put on my blog.) I guess you deserve it considering all the questions I ask you on how to use this computer.

I have, with much success, used this recipe to make theme cakes for birthdays and showers and it really worked well when I made wedding cupcakes for Elizabeth and Daniel.

I've posted a few pictures below to give you some ideas.

Go ahead, you might be surprised at what you can come up with!

Chiffon Cake Roll

1 cup plus 2 tablespoons sifted cake flour (sift before measuring)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup vegetable oil

3 large eggs (separated)
1/2 teaspoon vanilla

1/4 teaspoon cream of tartar1/3 cup of water

1. Beat the 3 egg whites with the cream of tartar until very stiff peaks form, set aside.
2. In a large bowl sift together the flour, baking powder, salt and sugar.
3. Make a well in the center of the dry ingredients and add in order oil, yolks, water and vanilla and beat until smooth.
4. Gently fold egg yolk batter into egg whites until well blended.
5. Grease a 15 1/2 x 10 1/2 x 1 inch pan, line with a sheet of wax paper then grease paper.
6. Spread batter evenly and bake at 350F for about 20 minutes or until cake is golden and springs back when top is lightly pressed down.
7. Immediately turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.
8. Peel off wax paper and starting at narrow end, roll cake and towel together; cool completely on rack.
9. Unroll cake and fill as you wish then roll again. Yields approximately 12 servings.

(Click on the photos for a larger view)

Notes, Tips and Suggestions

• For best results use extra large or jumbo eggs
• Roll cake immediately after removing from oven while still hot (peel wax paper off first)
• Any flavour ice cream works well as a filling. Slice ice cream into 1 inch slices and place on cooled unrolled cake. Allow ice cream to soften for a few minutes for easier rolling. Roll, wrap and freeze.
• Sweetened and flavoured whipped cream also makes a delicious filling.
• Makes a great large rectangular layer cake, just don't roll the cake. Fill and frost 3 layers for a cake that will feed approximately 35 to 40 people.
• Make cake layers and cut out your favourite pattern for a theme cake as I did for the bear and butterfly cakes. May I suggest not to rent a cake pan from baking supply stores unless you are extremely artistic and can turn that blob of cake that comes out of the pan into a masterpiece with your expert decorating skills! Look around, it's just incredible how many patterns are just waiting to be used within your own home.
• This recipe makes about 18 cupcakes. Fill cups only 3/4 full, you don't want large caps on these.
• Your cake may develop some surface cracks upon rolling. Not to worry. Nothing that a little sprinkling of confectioners' sugar over the the top of the filled roll won't hide. Also remember that this dessert is usually served already sliced, no one will notice!

(Click on the photos for a larger view)

That's all for now, I believe I've given you enough inspiration to get you started!

Pinwheel Cookies

I wonder if it's the spiral pattern in these cookies that made them such a favourite with my kids while growing up. It might just be the chocolate vanilla combination along with their crisp texture.

Whatever the reason, many years later, everyone's face still lights up when they discover a batch cooling on the counter. One family member still opts for a cookie jar full of pinwheel cookies in lieu of a birthday cake.

This cookie dough is tasty and inexpensive to make but yields great results.

It's the perfect dough for any cut out cookie because it retains its shape very well. In other words, you don't cut out a gingerbread man shape and end up with a grizzly bear after baking.

This dough works so well in this respect that I've expirimented beyond the familiar pinwheel shape.

Let this simple dough and an assortment of interesting cookie cutters spark your immagination. See some of my ideas below.

(Click on the photos for a larger view)

But I think the original pinwheel cookie will always have a special place in the memories of those who have enjoyed them.

Pinwheel Cookies

1/2 cup margarine softened to room temperature
3/4 cup granulated sugar
2 teaspoons vanilla
1 extra large egg
1 3/4 cups flour
1/2 teaspoon baking powder
1 (one ounce square) unsweetened chocolate, melted
1/2 teaspoon salt
Milk to brush between layers of dough

1. In a medium bowl cream margarine, sugar and vanilla until fluffy, beat in egg.
2. In a separate bowl sift together flour, baking powder and salt. Blend dry ingredients into creamed mixture with wooden spoon or spatula.
3. Divide dough in half. Blend melted chocolate into one half of the dough.
4. Between two sheets of wax paper, roll each half into a 12x 10 inch rectangle. (approximate size)
5. Brush chocolate layer with some milk then place white layer on top of the chocolate one.
6. Brush white layer with milk then starting at the widest end roll tightly like a jelly roll.
7. Wrap in plastic wrap, refrigerate until thoroughly chilled.
8. Cut into 1/4 inch slices and bake on ungreased cookie sheets in a preheated 375 F oven for 8 to 10 minutes. Cool on rack. Makes 4 to 5 dozen cookies.

Notes, Tips and Suggestions

• If you don't have any chocolate baking squares on hand, substitute 3 heaping full tablespoons of semisweet chocolate chips melted.
• Once you have formed the roll, you can freeze it for later baking. When ready to bake, remove.
• from freezer and let defrost about 10 minutes, slice and bake as directed in recipe.
• To retain round shape of cookie dough use the cardboard cente of a paper towel roll. Cut it open along it's length and place prepared dough inside. Then chill or freeze.
• To maintain uniform thickness of dough while rolling out, use large size clean plastic food bags like Glad bags (not ziplock). Place dough inside and roll with rolling pin right to the edges of bag. Fold over open end of bag and roll dough right to the fold. Then cut open bag along the edges and peel off. This works well for any cut out cookie recipie as well as the pinwheel dough layers.
• You can add a few drops of food colour to the white dough and replace the vanilla extract with any extract of your choice for a different flavour. For the red hearts, I mixed some cinnamon and red food colouring and added it to the white dough. Worked well for Valentine's Day cookies.

(Click on the photos for a larger view)

Cream Puffs: The Story of Sweet Success

Had to think a while about my first entry. There’s so much I want to share, but first things first. I’ve decided to honour the person who encouraged me to start this blog and provided the technical support needed to actually set it up and get it going.

So Elizabeth, a big thanks as I feature your favourite dessert.

I’ve always believed that food experiences make for some of the best memories and hopefully not too many bad ones. Cream puffs and sweet success are a combination of words that can only bring a huge smile to Elizabeth’s face for years to come.

During her university years, each time she passed a set of exams or graduated, actually after any notable accomplishment a white pastry box would appear in the fridge.

It was tied up with pretty ribbon and had a tag attached on which was written “sweet success”. Actually, those were the words written on the first tag. Subsequent tags read “more sweet success and more and more sweet success etc.” Needless to say, I’ve made a lot of cream puffs. I think she’s working on something else as I write this so she can get more cream puffs.

My childhood recollection of cream puffs is quite different but just as memorable.

In those days, you could buy a prepackaged box of ingredients. You actually got two sticks of a shortening and flour mix, they were about the size of two sticks of butter. You would crumble them into a bowl and then beat in four eggs one at a time.

We didn’t own an electric mixer. The next best thing on hand was a sturdy wooden spoon.

So we only baked cream puffs when we could talk my father into providing the manpower needed to incorporate those eggs into the ingredients from the box. Most times he would comply but I do remember a few disappointing occasions.

My recipe for cream puffs is simple and I’ve used it for many years. How could four simple ingredients that are actually staples in most kitchens be transformed into such delightful morsels you might ask? You’re going to have to find out for yourself. I’m going to the kitchen to bake a batch so that I can post a picture for you.

Yes Elizabeth, I’ll save you some but this time the “sweet success” is all mine!

Cream Puffs Recipe

1 cup all purpose flour
1 cup water
6 tablespoons corn oil
¼ teaspoon of salt
4 large eggs

1. Bring the water, oil and salt to a boil. Remove from heat and add the flour all at once.
2. Stir until it forms a ball. Transfer batter to a clean bowl and cool for a minute or two then with mixer beat in eggs one at a time making sure that each egg is well mixed in before adding the next one.
3. Place batter into a pastry bag fitted with a large star tip or plain round tip and pipe onto a greased and floured cookie sheet. (either cream puff shape or small éclairs)
4. Bake in a preheated 425 F oven for 15 minutes then reduce the heat to 350 degrees and continue baking for 30 to 35 more minutes or until golden brown.
5. Remove from oven and immediately make a slit in each puff to let steam escape (don’t cut it right through)
6. Cool completely on a rack. Fill with sweetened, vanilla flavoured whipping cream (35% cream)
7. Sift icing sugar or melted chocolate over the tops. Makes about 24 to 30 depending on the size you make.

Notes, Tips and Suggestions

• Instead of greasing and flouring pans, parchment paper works very well, also less cleanup.
• Remember that cooking times given are approximate since oven temperatures and size of puffs vary.
• Fill with your favourite custard or even ice cream instead.
• No piping bag? Drop batter from a tablespoon instead in the shape you want.
• These are more like 2 or 3 bite cream puffs, you can make larger ones if you want. The good news about this size is that you can actually eat 2 of these before you start counting the calorie intake .
• When refrigerating leftovers, do not close in airtight container, cover loosely with wax paper to prevent puffs from getting soggy.
• After making a slit in them ,while they are still on the cooling rack, return them to the warm oven for 15 to 20 minutes (oven must be turned off.) This will give you a drier crisper shell that will resist getting soggy as fast.

Now enjoy your “sweet success”