1 refrigerator pie crust
3 tablespoons of pizza sauce (see below)
1/3 C shredded mozzarella cheese
Recipe: Heat oven to 400 degrees.
Lay out pie dough to warm up and set aside
Make pizza sauce by combining 3 tablespoons of tomato sauce, a dash of Basil, Oregano, and Pepper. Stir in cheese.
Cut pie dough into 7 - 3½” circles. Spread 1 teaspoon of sauce and cheese mixture on ½ of the circle. Brush water around edge of pie crust. Fold over pie crust and seal with fork.
Place on Cookie sheet and bake for 12 to 15 minutes. Serve warm.
Mini-Pizza Poppers
Adapted from “Betty Crocker’s Kid’s Cook”
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Thursday, May 22, 2008
Friday, April 11, 2008
MOTHER’S DAY SWEET TREAT
½ Cup Of Flour
½ Teaspoon Plus 1/8 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/8 Teaspoon Of Salt
1/8 Teaspoon Of Sugar
1 ½ Tablespoon Of Butter Cut Into 12 Pieces
3 To 3 1/2 Tablespoons Of Buttermilk
1 Teaspoon of Jam
1 Teaspoon of Sugar
1 Tablespoon of Cream Cheese
Combine first five ingredients. Cut in the butter. Add buttermilk and fluff.
Roll out until dough is ¼” thick. Cut in half.
Place next 3 ingredients in the center of each square. Pull up the corners and seal the edges. Sprinkle sugar over the top.
Bake at 450 degrees for 14 minutes.
½ Teaspoon Plus 1/8 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/8 Teaspoon Of Salt
1/8 Teaspoon Of Sugar
1 ½ Tablespoon Of Butter Cut Into 12 Pieces
3 To 3 1/2 Tablespoons Of Buttermilk
1 Teaspoon of Jam
1 Teaspoon of Sugar
1 Tablespoon of Cream Cheese
Combine first five ingredients. Cut in the butter. Add buttermilk and fluff.
Roll out until dough is ¼” thick. Cut in half.
Place next 3 ingredients in the center of each square. Pull up the corners and seal the edges. Sprinkle sugar over the top.
Bake at 450 degrees for 14 minutes.
Easy pizza calzones
1 (8 ounce) package refrigerated crescent rolls
mozzarella cheese
Parmesan cheese
Spaghetti sauce
Unwind the roll dough, and separate into 4 rectangles. Pinch diagonal lines to seal. Put on enough spaghetti sauce to cover 1/2 of the rectangle. Put approximately 2 Tablespoons of cheese on top. sprinkle Parmesan over the top. Fold rectangle over. Press the edges firmly with a fork to seal. Bake at 350 degrees for 10 to 12 minutes, or until golden brown.
mozzarella cheese
Parmesan cheese
Spaghetti sauce
Unwind the roll dough, and separate into 4 rectangles. Pinch diagonal lines to seal. Put on enough spaghetti sauce to cover 1/2 of the rectangle. Put approximately 2 Tablespoons of cheese on top. sprinkle Parmesan over the top. Fold rectangle over. Press the edges firmly with a fork to seal. Bake at 350 degrees for 10 to 12 minutes, or until golden brown.
Mini Cinnamon Rolls
1 can of crescents
butter
cinnamon
sugar
Open cresent roll can. Pull apart rolls to form rectangles. Seal the diagional cuts. Butter rectangle (like a piece of toast). sprinkle cinnamon over the top and then sprinkle the sugar. Roll up from the long end. Cut into three pieces. Bake at 375 degrees for appoximately 10 minutes. Ice after they are removed from the oven. Makes 12 mini cinnamon roll.
icing: 1/4 c. powdered sugar and enough water to make a semi-thick paste. spread over rolls.
butter
cinnamon
sugar
Open cresent roll can. Pull apart rolls to form rectangles. Seal the diagional cuts. Butter rectangle (like a piece of toast). sprinkle cinnamon over the top and then sprinkle the sugar. Roll up from the long end. Cut into three pieces. Bake at 375 degrees for appoximately 10 minutes. Ice after they are removed from the oven. Makes 12 mini cinnamon roll.
icing: 1/4 c. powdered sugar and enough water to make a semi-thick paste. spread over rolls.
Wednesday, April 2, 2008
Santa Lucia Crown
½ cup warm water
½ cup of warm milk
¼ c butter, soften
½ cup of sugar
1 teaspoon of salt
1/8 teaspoon of tumeric powder or saffron
4 ¼ to 4 ¾ cups all-purpose flour
2 ½ Tablespoon Of dry yeast
3 eggs
Powdered Sugar frosting
Red and green cherry halves, optional
Combine first four ingredients. Set aside
Combine sugar, salt, tumeric, and 1 ½ cups of flour. Add wet ingredients. Blend well.
Add 2 eggs and the remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place dough in a greased bowl. Allow to rise until doubled.
Punch dough down. Divide a 1/3 of the dough off and set aside.
Take remaining dough and divide in thirds. Roll each clump of dough into 25” ropes. Braid together. Pinch ends together to seal. Place on a greased Cookie sheet. Repeat with smaller dough ball.
Allow both braids to raise until double. Brush with egg. Bake in a 375 degree oven.
Small Braid: 15 minutes.
Large Braid: 25 minutes
Let cool. Place smaller braid on top of the larger braid. Drizzle frosting on top and dot with cherry halves.
For frosting, combine:
1 cup powdered sugar,
4 to 5 teaspoons of water or milk
½ teaspoon of vanilla
½ cup of warm milk
¼ c butter, soften
½ cup of sugar
1 teaspoon of salt
1/8 teaspoon of tumeric powder or saffron
4 ¼ to 4 ¾ cups all-purpose flour
2 ½ Tablespoon Of dry yeast
3 eggs
Powdered Sugar frosting
Red and green cherry halves, optional
Combine first four ingredients. Set aside
Combine sugar, salt, tumeric, and 1 ½ cups of flour. Add wet ingredients. Blend well.
Add 2 eggs and the remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place dough in a greased bowl. Allow to rise until doubled.
Punch dough down. Divide a 1/3 of the dough off and set aside.
Take remaining dough and divide in thirds. Roll each clump of dough into 25” ropes. Braid together. Pinch ends together to seal. Place on a greased Cookie sheet. Repeat with smaller dough ball.
Allow both braids to raise until double. Brush with egg. Bake in a 375 degree oven.
Small Braid: 15 minutes.
Large Braid: 25 minutes
Let cool. Place smaller braid on top of the larger braid. Drizzle frosting on top and dot with cherry halves.
For frosting, combine:
1 cup powdered sugar,
4 to 5 teaspoons of water or milk
½ teaspoon of vanilla
Kilbowie Treacle Scones
1 Cup of flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
½ Tablespoon Sugar
1 Tablespoon butter, melted
1 Tablespoon treacle (molasses)
1/3 + Buttermilk
Sift together the flour, baking soda, cream of tartar, salt, cinnamon, cardamom, nutmeg, and sugar.
Combine butter and molasses. Stir into the flour mixture. Add enough buttermilk to make a soft dough.
Turn out the dough on a floured board. Knead lightly for less than a minute. Roll out until the dough is about ½ inch thick. Cut into four pie-shaped wedges.
Place wedges in a lightly oiled or buttered griddle. Bake for 5 to 6 minutes, when the scones will have risen to almost double their size. Turn over and bake for 3 or 4 minutes on the other side, until lightly browned.
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
½ Tablespoon Sugar
1 Tablespoon butter, melted
1 Tablespoon treacle (molasses)
1/3 + Buttermilk
Sift together the flour, baking soda, cream of tartar, salt, cinnamon, cardamom, nutmeg, and sugar.
Combine butter and molasses. Stir into the flour mixture. Add enough buttermilk to make a soft dough.
Turn out the dough on a floured board. Knead lightly for less than a minute. Roll out until the dough is about ½ inch thick. Cut into four pie-shaped wedges.
Place wedges in a lightly oiled or buttered griddle. Bake for 5 to 6 minutes, when the scones will have risen to almost double their size. Turn over and bake for 3 or 4 minutes on the other side, until lightly browned.
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