Pizza Buns

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Pizza Buns

Ingredients

For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil

For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese

Instructions

1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.

2.Get two baking sheets ready

3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.

4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).

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5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.

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6.Top with a generous amount of cheese. Repeat with all the buns.

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6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.

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Nana’s Fadgies

Nana's Fadgies

 

Nana’s Fadgies

 

For my Nana-she always had warm fadgies waiting for us after school

Wet Ingredients:
1 c hotish tap water (not boiling)
1 tsp white sugar
1 tbsp yeast

½ c scalded milk (not boiling hot)
¼ c white sugar
¼ c melted lard or vegetable oil

Dry ingredients:
4¼ c white flour
1 Tsp Salt.

Wet ingredients: Using a 2 cup measure, add sugar to hotish water and stir and then add the yeast but do not stir until risen ( about 15 to 20 minutes) and then thoroughly stir until dissolved. Then add milk, extra sugar and melted lard (or oil) and stir. I scald milk and melt lard in microwave at the same time.

Dry ingredients: Put the flour and salt into then Cuisinart, add the Wet Ingredients a little at a time, cover and lock and turn machine on (knead) and when the dough is soft and very elastic, but not sticky. If it is sticky add more flour ¼ cup at a time and knead some more. Form into a ball of dough.

Lightly grease a bowl, place ball of dough in the bowl, cover with a clean tea towel and leave in a warm place to rise, the dough needs to at least double in size, this should take 40 to 50 minutes.

Remove the dough from the bowl and on a floured surface roll the dough out as pastry to 1 inch depth and cut into squares/triangles or take small amounts and make into balls. Place onto ungreased (or very, very little greased) baking trays and again cover with clean tea towels, place in a warm area and leave to rise for 30 to 40 minutes, the bread should again double in size.

Preheat oven bake 425 degrees and bake for approx 10 to 14 minutes and then place on a wire tray to cool.

For pizza crust:
1.5c luke warm water
1 tsp white sugar
1 tbsp yeast

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Nana’s Fadgies

Nana's Fadgies

For my Nana-she always had warm fadgies waiting for us after school

Wet Ingredients:
1 c hotish tap water (not boiling)
1 tsp white sugar
1 tbsp yeast

½ c scalded milk (not boiling hot)
¼ c white sugar
¼ c melted lard or vegetable oil

Dry ingredients:
4¼ c white flour
1 Tsp Salt.

Wet ingredients: Using a 2 cup measure, add sugar to hotish water and stir and then add the yeast but do not stir until risen ( about 15 to 20 minutes) and then thoroughly stir until dissolved. Then add milk, extra sugar and melted lard (or oil) and stir. I scald milk and melt lard in microwave at the same time.

Dry ingredients: Put the flour and salt into then Cuisinart, add the Wet Ingredients a little at a time, cover and lock and turn machine on (knead) and when the dough is soft and very elastic, but not sticky. If it is sticky add more flour ¼ cup at a time and knead some more. Form into a ball of dough.

Lightly grease a bowl, place ball of dough in the bowl, cover with a clean tea towel and leave in a warm place to rise, the dough needs to at least double in size, this should take 40 to 50 minutes.

Remove the dough from the bowl and on a floured surface roll the dough out as pastry to 1 inch depth and cut into squares/triangles or take small amounts and make into balls. Place onto ungreased (or very, very little greased) baking trays and again cover with clean tea towels, place in a warm area and leave to rise for 30 to 40 minutes, the bread should again double in size.

Preheat oven bake 425 degrees and bake for approx 10 to 14 minutes and then place on a wire tray to cool.

For pizza crust:
1.5c luke warm water
1 tsp white sugar
1 tbsp yeast

This slideshow requires JavaScript.

Apple Coleslaw

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Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Pizza Buns

20140914-200149-72109666.jpg

Ingredients
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil

For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese

Instructions
1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.

2.Get two baking sheets ready

3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.

4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).

20140914-200026-72026367.jpg

5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.

20140914-200048-72048953.jpg

6.Top with a generous amount of cheese. Repeat with all the buns.

20140914-200106-72066470.jpg

6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.

20140914-200110-72070281.jpg

Nana’s Fadgies

20140930-175610-64570600.jpg

For my Nana-she always had warm fadgies waiting for us after school

Wet Ingredients:
1 c hotish tap water (not boiling)
1 tsp white sugar
1 tbsp yeast

½ c scalded milk (not boiling hot)
¼ c white sugar
¼ c melted lard or vegetable oil

Dry ingredients:
4¼ c white flour
1 Tsp Salt.

Wet ingredients: Using a 2 cup measure, add sugar to hotish water and stir and then add the yeast but do not stir until risen ( about 15 to 20 minutes) and then thoroughly stir until dissolved. Then add milk, extra sugar and melted lard (or oil) and stir. I scald milk and melt lard in microwave at the same time.

Dry ingredients: Put the flour and salt into then Cuisinart, add the Wet Ingredients a little at a time, cover and lock and turn machine on (knead) and when the dough is soft and very elastic, but not sticky. If it is sticky add more flour ¼ cup at a time and knead some more. Form into a ball of dough.

Lightly grease a bowl, place ball of dough in the bowl, cover with a clean tea towel and leave in a warm place to rise, the dough needs to at least double in size, this should take 40 to 50 minutes.

Remove the dough from the bowl and on a floured surface roll the dough out as pastry to 1 inch depth and cut into squares/triangles or take small amounts and make into balls. Place onto ungreased (or very, very little greased) baking trays and again cover with clean tea towels, place in a warm area and leave to rise for 30 to 40 minutes, the bread should again double in size.

Preheat oven bake 425 degrees and bake for approx 10 to 14 minutes and then place on a wire tray to cool.

For pizza crust:
1.5c luke warm water
1 tsp white sugar
1 tbsp yeast

4 c flour
1 tsp salt
3 tbsp veg oil

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Baked Kale Chips

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OK , part of the New Year Resolution is weight loss!! I’m on the bandwagon…..I am really enjoying this superfood snack! Try it, I was surprised how much we enjoy this superfood! So far I have lost 7lbs! Just needed to brag a little.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 6
INGREDIENTS:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
DIRECTIONS:
1. Preheat an oven to 350 degrees F  
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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