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Patrick's Perfect Pizza Dough

A recipe I updated based on the recipe found in Joy of Cooking
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 4 hours
Course Main Course
Cuisine American
Servings 2 Pizzas

Equipment

  • Bowl
  • Stand mixer
  • Measuring Spoons and Cups
  • Large mixing bowl
  • Plastic wrap

Ingredients
  

  • 3 c. White Flour The higher the protein, the better. Bread flour is a great option.
  • ¾ c. Whole Wheat Flour
  • 3 T. Olive Oil
  • ½ T. Lawry's Season Salt Because everything is better with Lawry's
  • ½ T. Kosher salt
  • ¼ c. Honey If you don't want to use honey, use 1-2 T. of white sugar.
  • 1⅓ c. Water Filtered water is best (no residual chlorine). Warm it in the microwave for ~20 sec. so that it is a little warm. Make it too hot and it will kill the yeast.
  • 1 pkg Yeast I prefer the Fleischmann's Pizza Crust Yeast.

Instructions
 

  • Mix the dry ingredients
    3 c. White Flour, ¾ c. Whole Wheat Flour, ½ T. Lawry's Season Salt, ¼ c. Honey
  • After heating the water, add the yeast packet. Stir and let sit for 5-10 minutes.
    1⅓ c. Water, 1 pkg Yeast
  • Add the olive oil to the dry ingredient mix. Pour the yeast slurry on top of the olive oil.
    3 T. Olive Oil
  • Mix on a slow setting ~3 on Cuisinart with a dough hook and mix for 10 minutes.
  • Alternate: If you do not have a stand mixer, then mix by hand until it combines. Turn the dough out onto a clean counter. Knead, knead, and knead again until the dough is smooth. The dough should be slightly tacky.
  • Oil a large bowl. Add dough to bowl, turning once to coat. Cover with plastic wrap and place in the oven. Prop the door of your oven open with a rolled towel so that the oven light stays on. Let rise for ideally 3-4 hours or until double.
  • Ideally, divide the dough in half and shape it into balls. Cover and let rest for about 20 minutes. If you skip this step it will not be the end of the world.
  • Shape pizza by hand or with a rolling pin. If using a rolling pin, you may want to set it on the cooking pan for 10-20 minutes after shaping it to let it rise.
  • Add sauce and ingredients to your pizza. Place in a 500° F oven for 8 minutes and then check on the progress. For my personal gas oven, it is exactly 9:30.
Keyword Italian, Pizza

Banana Pudding

A homemade, custard-based banana pudding...from scratch
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 4 People

Equipment

  • 1 Medium - Large sauce pan
  • 1 Whisk
  • 1 Rolling Pin Used to smash vanilla wafers
  • 1 Small mixing bowl
  • 1 Medium mixing bowl Used for final pudding, use decorative dish if you desire.

Ingredients
  

  • 2 c Milk It's better with 2% or greater fat content
  • ⅓ c Flour
  • ½-¾ c Sugar
  • 1 pinch Salt
  • 2 Eggs Whip/beat before adding
  • 1 tsp Vanilla
  • 4-5 Bananas Sliced no larger then ¼ inch. Amount of banana depends on your preference.
  • 1 box Vanilla Wafers Crushed

Instructions
 

Preparation

  • Open package of Vanilla Wafers to let air escape. Close the top and hold with your hand while smashing the vanilla wafers into little pieces. Set aside.
  • Mix flour, sugar and salt in a small mixing bowl and set aside.
  • Whip or beat the two eggs and set aside.

Cooking

  • Heat milk in a medium sauce pan over medium to medium high heat until near bubbling.
  • Add the the flour mixture a little at a time while stirring constantly with the whisk.
  • Add the eggs, a little at a time, while stirring constantly. Be sure to scrape the bottom of the pan as this will be the first place that the pudding starts to solidify.
    Stir until the pudding is fairly thick.
  • Remove pan from heat and mix in vanilla.

Assembly

  • Add a small layer of crushed vanilla wafers to the bottom of the medium bowl.
  • Add slices of banana as if you were making a pepperoni pizza.
  • Add a layer of pudding mixture to cover the bananas and wafer
  • Repeat layers and end with a layer of pudding with wafer crumbs on top (No bananas)
  • While it can be eaten warm, I would recommend putting it in the fridge for several hours or overnight.

Notes

Favorite Recipes of Home Economics Teachers, Favorite Recipes Press, Inc.
Keyword Banana, Dessert, Pudding

Cheesy Poofs (AKA Sausage bombs)

Quick and easy appetizers or breakfast
Print Recipe
Prep Time 22 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 6 people

Equipment

  • 1 Large skillet
  • 1 Plate with several layers of paper towels
  • 1 Cookie sheet
  • 1 Large mixing bowl

Ingredients
  

  • 1 lb. Ground sausage browned and drained
  • 3 c. Biscuits/baking mix Bisquick
  • 4 c. Cheddar Cheese
  • ½-¾ c. Water

Instructions
 

  • Brown the sausage and put on paper towel to drain.
  • Mix together the cheese and the baking mix in a large bowl.
  • Add sausage to the cheese mix.
  • Add just enough water to moisten the mix and allow the formation of small balls. Usually about 1/2 c. - 3/4 c.
  • Drop by the fork full on ungreased baking sheet.
  • Bake for 12-15 minutes at 400 ℉.
Keyword breakfast, cheese, meat