4 Cups Flour
2 tbsp. ( 2 packets) of Quick Rise Yeast
1 tsp. Salt
2 Tsp. White Sugar
2 Cups of Very Warm Water
1/4 Cup of Extra Virgin Olive Oil (do not substitute with any other kind of oil this gives a lot of the flavour to the crust)
1 Can of President's Choice Pizza Sauce
Mix dry ingredients together in a large bowl. Add the wet ingredients and mix thoroughly with hands but do not over kneed. ( Something difficult for needy people haha:) )
Cover with a towel and let rise for 20 minutes while preheating your oven to 375 degrees.
Separate into two portions. Grease a pizza pan and spread out creating a lip around the edge with greased, washed hands.
Add sauce and then toppings. (Putting the toppings on top of the layer of cheese makes it more flavourful)
Cook watching carefully until crust is golden brown. I can't give you an exact time as it depends on your oven. Mine is convection so it tends to cook quickly and evenly.
Enjoy!
Thursday, October 16, 2008
Sunday, October 12, 2008
Best Thanksgiving Stuffing
2 rolls of Maple Leaf pure pork sausage
2 cups of bread crumbs
1 sweet onion
3 stalks of finely sliced celery
1 package of fresh sliced mushrooms
5 medium white potatoes (boiled and mashed)
In pan fry sausage meat and onion, celery, and mushrooms softly, until onion is transparent and celery is translucent.
Drain grease.
In a large bowl fall in mixture along with mashed potatoes and bread crumbs. Stir well and then add poultry seasoning (1 1/2 tsp) and sage (1 1/2 tsp.) Add to salted cavity of bird.
And cook turkey as usual.Handed down through 4 Rankin generations... and it is the best! Enjoy!
2 cups of bread crumbs
1 sweet onion
3 stalks of finely sliced celery
1 package of fresh sliced mushrooms
5 medium white potatoes (boiled and mashed)
In pan fry sausage meat and onion, celery, and mushrooms softly, until onion is transparent and celery is translucent.
Drain grease.
In a large bowl fall in mixture along with mashed potatoes and bread crumbs. Stir well and then add poultry seasoning (1 1/2 tsp) and sage (1 1/2 tsp.) Add to salted cavity of bird.
And cook turkey as usual.Handed down through 4 Rankin generations... and it is the best! Enjoy!
Fairy Cakes
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
*
Coconut Cream Cheese Frosting
Makes about 2 1/2 cups
8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
*
Coconut Cream Cheese Frosting
Makes about 2 1/2 cups
8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.
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