Category: Recipes

Posted on » by Dana & Nancy » Theme:

Pete’s Pizza Dough

I got this recipe from my future brother-in-law’s father. After talking with Michael, we only used 1 packet of yeast.

From Pete:
This recipe is an adaptation from a pizza recipe we took from Romanogli’s Table receipe book when were at Fort Devens many years ago

I’ve tweaked it over the years to our taste

Basic receipe

1 Large Bowl – The dough will rise in here

5 cups UNBLEACHED all purpose Flour

2 Cups warm water

2 packets Yeast (Dry Yeast)

2 Teaspoon salt

EVOO (Extra Virgin Olive Oil) about 2 Tablespoons

Directions:
In the large bowl add the EVOO

On the table place the 5 Cups of Flour and make a small well in the middle – you will be slowly adding the yeast water in here

In the WARM (not HOT) water dissolve the yeast make the water about skin temp as anything hotter will kill the yeast

slowly pour some yeast water into the well of flour and using a fork mix the water and flour, add more water mix with the fork. As you mix with the fork make the well larger. When the water is all gone into the flour you’ll have a slurry type paste and more flour left.

Roll up your sleeves, flour your hands well and mix the remainng flour into the slurry by hand. As it starts to come together add the SALTS and continue kneading the dough with the heel of your hand, pushing away from you and rolling it back on top of itself

Keep kneading the dough until the flour is all gone. It should be smooth and not sticky you should be able to push your finger in it and it will slightly rebound. If the dough is sticky add more flour and continue kneading

Once you get the right consistency plop the ball of dough in the bowl and coat it the olive oil that should already be in the bottom

Put a dish cloth on top bowl and move it to a warm (not hot) place to rise – let rise for an hour – if you did nt kill the yeast with the warm water it should double in size

Once the rising is done knock down the dough and break off a piece and work it on to your pizza plate for cooking. Turn the plate and work the dough from the center out trying to keep the thickness consistent from center to edge. I use alot of different pans but for first timers a glass pyrex works best coated with non slick or crisco

The size you tear off will determine whether the pie is thin crust or thick crust

once you get it to size on the cooking platter splash some more olive oil on the dough and use your hands to coat the dough

Put on your toppings and cook at 400- 425 turning every 5 minutes till done to your likeness

Posted on » by Michael » Theme:

Dessert Pizza

Dessert Pizza
Dough (makes more than you need)
* 3 cups King Arthur Unbleached All-Purpose Flour (I used 3.5 cups)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter
* 1 1/4 cups sugar
* 1/4 cup cream cheese
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 large egg
* 2 tablespoons (1 3/8 ounces) corn syrup.

Streusel (sausage) (makes more than you need)
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch table salt
4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool

Toppings (approximates)
2/3 cup seedless rasberry jelly (to coat pizza)
4 oz white chocolate shreaded
streusel (about a cup)

Directions

For the Streusel
1. Turn oven on the 350F
2. In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl.
3. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over parchment. Bake until deep golden brown (15 minutes) Cool on parchment before removing.

For the Pizza Dough
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
1) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2) In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
3) Beat in the vanilla and almond extracts, the egg and corn syrup; scrape the sides and bottom of the bowl.
4) Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
5) place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out. I’m not sure how much the recipe makes but the ball I used for the pizza was 1 lb 4 oz. I rolled it to a little thicker than 1/8 inch (with a slightly thicker rim. Bake the cookie for 8-12 minutes, until golden brown at the edges.

Assembly
1. As soon as it comes out, spread jelly on it and put it back in the oven for about 4 minutes.
2. As soon as it comes out spread on the white chocolate and streusel

Posted on » by Michael » Theme:

Gourmet’s Rainbow Cookies

| December 1999

Yield: Makes about 7 dozen diamonds
Active Time: 2 3/4 hours
Total Time: 3 hours

ingredients

7 ounces marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar black raspberry jam (preferably seedless) – I made due with a 10oz jar
6 ounces semisweet chocolate chips

preparation

Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)

Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.

Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until almost set (don’t wait until chocolate hardens or it will crack), about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows), wetting knife if crumb starts to break.

Cooks’ note:
Do not make this dough ahead.