Artisan Bread in Just 5 Minutes a Day!

This method for this fantastic bread was created by Jeff Hertzberg, a physician from Minneapolis.  He provides a no knead concept and enables even the most noive baker to prepare delicious gourmet bread. If you have not tried your hand at making bread, or you are a bread baking diva and you want to induldge into a better method, you should check out this book: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.


The Master Recipe: Boule Bread

Adapted From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
Yield = Four 1-pound loaves. Recipe can be doubled or halved

3 cups lukewarm water

1½ T. granulated yeasts (1½ packets)
1½ T. kosher or other coarse salt
6½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method

1. Warm the water slightly: It should feel a bit warmer than body temperature, about 100ºF.

2. Add yeast and salt to the water in a five-quart bowl, or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.

3. Mix in the flour: Add all of the flour at once, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon. If necessary, reach into your mixing vessel with very wet hands and press the mixture together. Do not knead, simply make sure all ingredients are uniformly moist, without any dry patches. Dough should be wet and loose enough to conform to the shape of the container.

4. Allow to rise: Cover with a lid that fits well to the container you’re using. Allow the mixture to rise at room temperature until it begins to collapsfor at least 2 hours (or until it flattens on the top).  You can use a portion of the dough any time after this period, but fully refrigerated dough is less sticky and is easier to work with.
 
On the day you choose to bake your Artisan bread:

1. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size), using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds

2. Place the shaped ball on a cornmeal-covered pizza peel. (If you aren’t planning on baking the bread on a pizza stone, just let the dough rest on a cornmeal-covered cutting board. Allow the loaf (uncovered) to rest on the peel for about 40 minutes.


3. Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the lowest rack. (If you don’t have a stone, don’t worry.) Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (This helps to make the crust crispy, but your bread will still be delish if you skip this step.)


4. Dust top of loaf with flour, this allows the slashing knife to pass without sticking. Make several ¼-inch-deep slashes across the bread. Note: If you skip this step, your bread will taste the same.

5. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated stone. (Alternatively, grease a Pyrex dish or baking pan and place the bread in the pan.) Quickly but carefully pour about one cup of hot tap water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow to cool completely, preferably on a wire rack.

Damn Good Peach Pie!!

Well anyone that has ever tried my peach pie seems to consistently say, damn that is a good pie!  Hence the name....LOL!  One bite of this pie will have your taste buds bursting with delight with it's fresh peach taste and just the right amount of sweetness.  With summer peaches in full bounty right now, take advantage of them and ....go make a pie!  One hint: be sure that the butter and water you use in your crust is very cold, this is essential.

Damn Good Peach Pie
Serves 6-8
Pie Crust:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup cold butter, cut in very small pieces
1/4 cup shortening
6 to 8 tbsps ice cold water
Glaze: 1egg mixed with 1 tbsp water
1 tbsp sugar mixed with 1/2 tsp cinnamon, set aside

First, make the pie crust. In a medium bowl, add flour sugar and salt and mix. With a pastry cutter or 2 knives, cut the cold butter pieces into the flour mixture until it resembles small pea sized lumps. Add shortening and do the same, then slowly add ice water a little at a time stirrign with a spatula. Each time you add a little water, check the dough, if you grab a small handful and it sticks together, do not add any more water. If it doesn't stick, add a bit more, just do it carefully.

Now divide the dough into 2 pieces, and on 2 large pieces of saran wrap, shape each into a disk and wrap. Place in the fridge for about 1 hour. When ready to use, roll each crust out on a lightly floured surface starting at the center and gently putting pressure on pastry until you get the desired size that will fit your pan. If the dough splits, you can mend it by wetting your finger and pressing the dough back together. Place one crust in lightly greased pie pan and set other pie crust on a piece of saran wrap until ready for use.  Make glaze by in adding egg and water into 1 small bowl and mixing well.  Then in other bowl, add cinnamon and sugar and stir well.  Set both aside for later use.

Peach Pie Filling
9 ripe peaches, peeled, cored and sliced
3/4 cup plus 1 tbsp sugar
1/4 cup plus 1 tbsp flour
1 tsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter cut into small pieces

Preheat oven to 375 'F.  In a bowl, add peach slices, sugar, flour, lemon juice and stir well.  Then add cinnamon and nutmeg and stir again.  Let mixture sit for about 10 minutes.  Then carefully scoop peach filling into the pie crust and then dot with 2 tbsp butter.  Take the reserved crust and if desired cut shape with cookie cutter ( I cut out stars for mine...I am nerdy like that) or leave whole and carefully place over top of filling in pan.  If you chose to not cut out shapes, at this time, cut about 3 to 4 small slits in the top crust for steam to escape and make a beautiful crust.  Then carefully trim edges of crust where overhanging from pan with a sharp knife.  Then using a fork, press the tines along the edges to krimp them.  Brush top crust with the egg wash and if desired add cutout shapes and brush shapes with egg wash and then generously sprinkle crust with the cinnamon sugar mixture.

Bake at 375'F for about 55-65 minutes until crust is golden and peaches are tender.  I like to put on a foil lined cookie sheet, so if any filling escapes during baking time, it does not make a mess of your oven.  By the way, I learned that the hard way.  Allow the pie cool for about an hour.  I like to serve with a big dollop of fresh whipped cream.....YUM!  Enjoy!

Soft Pretzels

OK, well since, I am originally from Philly, besides pizza, I also love soft pretzels!  Of course, these are both full of carbs and probably should be avoided, however, if I am going to eat either one, I want the real thing!!  There is not a place anywhere near my present home to find any soft pretzels, UNLESS of course, I want to take a 3 hour ride to the mall!  Instead, here is an awesome recipe that tastes great.  My friend Malissa found this recipe in Mary Janes Farm - Sentimental Journeys Magazine, and she passed it onto me (thankfullly).  These pretzels are wonderful.  I have been making them nearly every Sunday afternoon since I've been given the recipe for my hubby & kids to enjoy, and they gobble them up.   To my surprise Mary Janes Farm Magazine is out of Idaho, my current state of residence.

Soft Pretzel Recipe
Makes 8
1 1/2 cups warm water (105-110')
2 1/2 teaspoons dry yeast
1 tablespoon sugar
3 1/2 cups all purpose flour (plus additional)
1 tablespoon salt
1 tablespoon baking soda
1 egg
Course sea salt or kosher salt
Melted butter (optional)

In a bowl, combine the yeast, water and sugar.  Let sit for about 5 minutes until foamy.  In another bowl, combine flour and salt.  Add to yeast mixture with a wooden spoon until dough forms.   With hands, continue to work in flour mixture until a ball forms.

Turn dough onto flour dusted surface and knead to make a smooth sticky dough, about 8 minutes.  Place dough in a greased bowl and cover.  Set in a warm place for about 45 minutes to 1 hour until doubled in size.

Preheat oven to 400' F.  Bring a large pot of water to a boil, then add baking soda to it, stir well.  Turn dough onto floured surface and divide into 8 equal pieces. Roll each piece of dough into a rope about 18 to 20 inches long.  Shape rope into desired pretzel shape and place on a parchment lined baking sheet. 

With a slotted spoon, place 3 pretzels into the boiling water and parboil for 3 minutes, flipping one time.  Drain well and transfer back to baking sheet, repeat for remaining pretzels.  Once finished, add egg with 1 tablespoon water and mix well.  Brush pretzels generously with egg wash and sprinkle with sea or kosher salt, then place in heated oven.  Bake for 25 minutes.  Immediately brush with melted butter (if desired) and serve.  ENJOY!!!

Southern Sweet Tea

This iced tea is a basic southern sweet tea recipe that I've been making for years and it is delicious; especially on a hot summer day! When together with friends, I like to add a shot (or 2...LOL) of golden rum or tequila and lemon slices for a tasty "grown-up" beverage.

Southern Sweet Tea

8 tea bags

8 cups water

Optional: sliced lemon or orange wedges

For simple syrup:

1 cup sugar
1 cup water


First, boil 8 cups of water in a large pot.  When the water comes to a rolling boil, remove pot from stove and add the tea bags.  Cover the pot and set timer for 15 minutes (do not place back on stove).   During this time, make the simple syrup: In a small pot, add 1 cup water and 1 cup sugar and stir well.  Let this mixture come to a boil and then stir again being sure to dissolve all sugar, let it boil for a minute or 2 and remove from heat and set aside.

When the tea bags have set for the full amount of time, carefully remove tea bags and discard.   Add the simple syrup to the tea and stir well to incorporate.  Place in the refrigerator until chilled.  Serve in ice filled glasses.

Cherry Crumb Cake

OMG.....I love crumb cake!  This recipe from Martha Stewart fits the bill for a lovely tender cake made with buttermilk and has the perfect crumb topping.  If your favorite part of crumb cake is the topping, you can double the recipe and make a show stopper, go a step further and dust with powdered sugar.....YUM.  This would make an excellent addition to the menu for your next breakfast or brunch......or if your like me.....cake is good anytime!!  The original recipe calls for sour cherries, however, here I've topped the cake with fresh bing cherry halves, however, you can omit them, or experiment with other fruits of your choice.  Make some coffee and savor this delightful treat.

Cherry Crumb Cake

Crumb Topping:                                                                                                                              2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish

3/4 cup all-purpose flour, plus more for dish

1/4 cup granulated sugar

1/4 cup packed light-brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 ounces (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup buttermilk

2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Preheat oven to 350 degrees. Grease a 9-inch square baking dish with butter and dust lightly with flour. I used a greased and floured 9 inch springform pan, and it came out beautiful. 

First, make the topping: Stir together butter, flour, sugars, salt, and cinnamon, set aside. To make the cake: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries (if desired), and sprinkle with crumb topping.  Bake until golden and a tester inserted into center comes out clean, about 1 hour.  Let cool before cutting and if desired dust with powdered sugar.  Enjoy!

Focaccia Bread

With fresh tomatoes really coming into bounty now, let's talk tomatoes!  What better to top a delicious fluffy focaccia bread with than olive oil and tomatoes!  I found this recipe and I must say, it is delish.  It creates a medium thick, chewy focaccia bread, perfect for dipping or even better to make a prosciutto, tomato and mozzarella panini.......YUM!   My 7 year old thought that this was "the bomb".  I hope you like it too!  It does take a bit of work, but it is well worth it.....at least I think so.  I prefer my focaccia with tomatoes and fresh chopped basil leaves, but you can top with almost anything.  Caramelized onions and roasted peppers also make a delicious combination.

Focaccia Bread

1 cup warm water
1 package yeast
1 teaspoon sugar

2 teaspoons salt ( I use kosher salt)

3 tablespoons olive oil (Additional needed for brushing on before baking)

3 cup bread flour (additional needed for dusting surface to keep from sticking)
Toppings (optional): Fresh herbs such as; basil or chopped fresh rosemary, thinly sliced tomatoes,  caramelized onions, roasted peppers, mozzarella or Parmesan cheese….use your imagination!

Place the water in a large bowl. Add the yeast and sugar, and let sit for 5-8 minutes. Using a wooden spoon, stir in the salt and olive oil and 1 cup of flour.  Gradually add the remaining flour.  Place dough on a floured surface and knead until smooth about 6-8 minutes, (dough should be smooth and pliable) adding more flour as necessary to keep from sticking. Place dough in a greased bowl, then cover with oiled saran wrap and let rise in a warm draft free place for 1-1/2 hours.  Remove cover from bowl and punch down dough.

 Knead for a minute, then let the dough rest covered for 10 minutes.

Grease a 13x9x2 pan with additional olive oil.  Pat dough evenly to cover pan, to form a rectangle.  With the tips of your fingers, make dents in the surface of the dough about one inch apart. Brush or drizzle olive oil over the top of the dough and over the indents you've made, then top or sprinkle on your desired toppings. Allow focaccia to rise for an additional 30 minutes (I don't always cover the dough during this last rise, but you can if you'd like). Preheat oven to 400' F.  Bake for 20 to 25 minutes, or until golden.  Remove from oven and cut into squares with a pizza cutter. 

Beef and Bean Chili

I generally make chili in the winter, as I think it is one of the ultimate comfort foods. But I decided while fresh tomatoes are in season, why not take advantage of them now!

I've been making this recipe for years and I substitute kidney beans on occassion, although my family prefers pinto beans. I also prefer dried beans to canned beans, as they are healthier and personally I think they taste better.  See below for some tips on dried beans especially if you have never used them before. This recipe is versatile because you can choose either canned or fresh ingredients, whichever you have available.
Beef and Bean Chili
1 teaspoon olive oil
1 pound of extra lean ground beef
1 onion, chopped
1 can of green chilies, drained
1/2 green pepper, chopped (optional)
3 cups tomato sauce
1 1/2 cups chopped tomatoes (canned or fresh)
3 cups pinto beans, prepared (see How to Prepare Dried Beans below, or if using canned, rinse and drain well)
4 teaspoons chili seasoning (possibly more depending on your taste)
1 teaspoon garlic powder
Salt and pepper to taste
Cheddar or Monterey Jack cheese freshly shredded (optional)

In a large pot, heat to medium high heat on stove top and add oil to pot, swirl to coat bottom of pot. Add beef, onion and peppers, and stir to break up the ground beef, continue stirring until meat is no longer pink. Add tomato sauce, tomatoes, beans , chili powder, garlic, salt and pepper, and then let it come to a boil. Once chili reaches boil, turn it to simmer, and let it simmer for at least 30 minutes, but can be kept simmering all day for that yummy savory smell throughout the house.

How To Prepare Dried Beans
Dried beans are healthier and more economical than canned beans. If you have never used dried beans before, try them using some of my tips below to make your next bean dish better. Contrary to belief you do not have to soak your beans, and I usually do not; but you will have to soften the beans, so here is the quickest way to do so, and can be done the night before to shorten your time in the kitchen.

F.Y.I. - 1 cup of dry beans yields 3 cups cooked. So keep this measurement in mind when preparing dried beans.

First....Rinse 1 cup of beans well under cold water in a colander.

Second...Place in a pot and fill with 5 cups room temperature water. At this point, I like to add a peeled whole onion and a teaspoon of salt to the pot. (Be sure to discard onion, when finished cooking). This is not necessary, I just like to add it for additional flavor. If I were making a soup base, I would also add a few bouillon cubes to the cooking water also, and you can also add a few sprigs of fresh herbs to the pot too. Use your imagination.

Third....Bring the water to a boil.

Fourth....Cover the pot and reduce the heat to maintain a simmer. The beans re-hydrate while cooking so you will have to check them often and add more water as necessary to keep them fully covered at all times while cooking.

Last....Cooking time for unsoaked beans can vary up to 2 hours. Most beans will be tender in 2 to 3 hours. Check by testing a bean after 2 hours, then decide if they need further time to soften. When beans are done, remove onion and discard, then drain beans and discard cooking water and quickly rinse beans again with warm water.  Place beans in a resealable container and refrigerate until use up to 1 week.  At this point you could also freeze up to 3 months, but fully defrost the beans before using and avoid prying them apart, as you will have alot of mashed beans if you do.

Now, that wasn't too hard was it? Now you have prepared beans for use in any recipe.

One Bowl Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie. I came up with this variation after trying many different recipes. I use one egg white here to keep the cookies lighter tasting, and to mix everything in one bowl, to me is a great time saver. I've been making this recipe since 1994, and these seem to appeal to all.

This cookie recipe produces a medium thickness cookie, with a buttery taste and thinner edges that are crisp, with a thicker chewier center that as far as I am concerned is perfect for a cookie to be. Do I see a glass of milk in the near future?

1 cup butter softened
1/2 cup light brown sugar packed
1/2 cup sugar
1 egg white (room temperature)
1 egg (room temperature)
1/2 teaspoon salt
3/4 teaspoon baking powder
2 1/4 cups flour
1 12 oz. package of semisweet chocolate chips

Preheat oven to 350' F.  In a medium size bowl, add butter, sugar, eggs, salt and baking powder. Mix well with a mixer, until well incorporated and fluffy. Slowly add in flour until well combined and then by hand stir in the chocolate chips.

Using level tablespoons drop onto an ungreased cookie sheet (or you can cover a cookie sheet with foil or parchment paper for easy clean-up, this is what I do, which is also good if your cookie sheets have darkened through usage, as the foil will keep your cookies from burning). Bake in oven for 8-10 minutes or until the center is just set. Remove from oven and let cool on pan for a minute or so, then remove to a rack to complete cooling. When completely cool, store in an airtight container or storage bag.  

Homemade Pumpkin Bread

There is not one person I know that does not love this bread. It is like a vacation in your mouth. The bread is super moist and yummy. My husband really likes it when I add 1 1/2 cups of mini chocolate chips for an extra special treat. This recipe makes 2 loaves.  This recipe is adapted from Family Fun Magazine.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon of nutmeg

Heat oven to 350 degrees.  Grease 2 loaf pans and dust with flour lightly.

In large bowl, add pumpkin, sugar, water, vegetable oil & eggs and beat until well mixed.  In another bowl, add all the remaining dry ingredients and combine well. Slowly add dry ingredients to pumpkin mixture, beating until smooth.

Divide the batter between the 2 pans, and bake for 60-70 minutes or until toothpick comes out clean.

Cool in pans for 10-15 minutes before removing. To remove, invert pan on rack and tap bottom of pans.

This is great with cream cheese or butter spread on slices, or just plain!!!

Iced Ginger Coffee

After a long day of work in the summer time, I appreciate a lovely glass of iced ginger coffee!  If you have not tried it; it's a must!  This is super easy to make, plus it is delicious.  Grab a glass, and make some now!

Iced Ginger Coffee Recipe

Makes 2 servings

16 oz. brewed coffee, divided

1/4 cup vanilla soy milk, divided (or half and half )

4 tsps. ginger syrup, divided

2 cups ice, divided

2 glasses

To make iced ginger coffee:  Into each glass, add 2 tsp of ginger syrup (you can add more to your taste) then add 8 oz. of coffee.  Gently stir and add ice.  Top each with 1/8 cup vanilla soy milk (or half and half) and add a tall spoon, gently stir and enjoy! 

Note: You can buy ginger syrup, or make your own ginger syrup. To make ginger syrup: 1/4 cup ginger root sliced into coins. (Increase ginger to 1/2 cup for a spicier flavor and keep as is for a milder flavor).  Place in a saucepan with 2 cups water and 1 cup sugar. Slowly bring to a boil and let simmer for about 20 minutes. Remove ginger and discard.  Let syrup cool, then place in a jar with a tight fitting lid. Keep refrigerated.

Bakery Style Sticky Buns

I've searched a long time for a really good recipe for these luscious mouth watering buns, and I have had a few recipes here and there that were good, however, these buns are DECADENT! This recipe is adapted from "Oprah magazine", and I must admit these taste identical to what I used to get at a local bakery back in South Jersey that we used to frequent! Thanks to Oprah for such a "sweet" recipe. I like to make these with half pan topped with nuts and the other half raisins. ENJOY!!!

Bakery Style Sticky Buns Dough Recipe

Makes 15 rolls
1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 Tbsp. finely grated orange zest (optional)
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter

Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans (optional)

1 1/2 cups raisins (optional)

To make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top (if using).

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately carefully invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Homemade Pizza - "Neopolitan Style"

I grew up in the suburbs of Philadelphia, home of South Philly, where you could get some of the best Italian food I've ever had. A few years back when my husband and I moved our family from South Jersey to Rural Idaho, I must confess my biggest complaint is I MISS PIZZA.

No one seems to understand what a true pizza is out here. Did I mention that we live in a town that only has 2 pizza places, and neither is anything close to what I consider "real" pizza. Don't get me wrong they are not the worst pizza in the world, just renditioned a great deal different then what I've grown accustomed to since I was a kid.

So in lieu of my "quest" for the perfect pizza that I once knew, I have developed a recipe that is close to what I've been seeking, and it fits the bill when we want our beloved pizza. Plan ahead when using this recipe, as it has to be kept in the fridge for a minimum of 12 hours, preferably 16 to 18 is best. Don't skimp out with the slow rise in the fridge it does something to the dough that makes the crust perfect. Here's the recipe.

Homemade Pizza Dough Recipe

Makes 1- 16 inch pizza

Serves 4-6
1 teaspoon of active dry yeast
1/4 cup very warm water
1 cup cool water
1 teaspoon kosher salt
3 cups bread flour
Olive oil

Pizza Sauce and Topping
1 8 ounce can tomato sauce
1 cup whole tomatoes, chopped ( be sure they well drained and squeezed by hand)
1/4 cup olive oil
Salt, pepper and garlic powder to taste
Handful of fresh basil leaves
4 cups of part skim mozzarella cheese

Toppings of your choice: (optional)

Black olives

Sliced fully cooked italian sausage

Pepperoni

In a large bowl, gently combine warm water with yeast. Let sit for about five minutes. With a wooden spoon, stir in salt and cold water then add flour 1 cup at a time until the dough is stiff enough to knead. Knead dough until smooth and elastic, about 10 minutes. Form into a ball. Using olive oil to lightly grease, have a resealable storage bag or bowl with tight fitting lid ready and place dough ball in the greased bowl or storage bag. Turn dough ball to lightly coat with oil and then cover with lid to keep air out, or seal bag tightly. Let rise in the refrigerator for a minimum of 12 hours and a maximum of 18 hours.

This dough will be delicate and stretch very easily. About 1/2 hour before making your pizzas, take dough out of the fridge and preheat the oven to 500 degrees F. If using pizza stone, place it in the oven now, it needs to heat up for at least 30 minutes.

Meanwhile, hand stretch or pat the dough with floured hands forming a circle (you can decide if you want your crust thick or thin at this time) and place in a lightly greased 14 - 16 inch pizza pan, or if using a pizza stone, stretch dough into circle onto piece of parchment paper. Let round dough set out for about 10 10 15 minutes and prepare pizza sauce.

Now, get your pizza sauce ready by adding sauce, tomatoes, olive oil, seasonings and basil together, stir well. Place sauce on pizza crust, then add cheese over top. Top with toppings of your choice.

Bake for 8 to 15 minutes or until cheese is bubbly and crust is golden, and bottom of crust when lifted, is deep golden brown. (You should be able to lift up the crust with your hand when checking it in the oven, be careful not to burn yourself, though. The crust should lift up easily when it is ready, but the color is the best indicator of when it is done, you don't want a mushy pizza).

If using a pizza stone, carefully lift parchment with dough circle on it and transfer the entire sheet with pizza on it to the pizza stone and bake for 10-15 minutes until done using above indicators. ENJOY!!!

Zucchini Bread

It's a good thing that this recipe makes 2 loaves, because my husband can eat one loaf by himself. This recipe is my own concoction inspired by my Italian neighbor Connie Antonucci, who was like a Grandma to me. Connie gave me my first taste of her delicious zucchini bread as a kid, where she lived across the street from me for 18 years in the suburbs of Philly, where I grew up. Connie and her husband Benny grew a wonderful garden every summer and when the bounty of zucchini rolled in, Connie would start baking!  She sure knew how to get a kid to eat vegetables. This bread is so good and moist. I always think of her whenever I make this and it brings back so many great memories. 

Zucchini Bread Recipe
3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/4 teaspoon baking powder

3 eggs

2 cups sugar

3 teaspoons vanilla extract

1 cup vegetable oil

3 cups grated zucchini

Preheat oven to 350 degrees F. In a bowl add flour, salt, soda, cinnamon, baking powder together then stir with a fork till well blended and set aside.

Beat sugar and oil, then add eggs and vanilla and mix well. Add dry ingredients, stir well to combine. Add shredded zucchini, and stir well again to combine the mixture. Pour into 2 greased and lightly floured loaf pans.Bake at 350 degrees F for 45 -55 minutes or until a toothpick inserted in the center comes out dry.

Homemade Lasagna

I LOVE Lasagna and so does my family. It is so good, all of that cheese seductively oozing through the thin layers of pasta and homemade tomato sauce, OMG, it is just so delicious!!

If you have never made Homemade Lasagna before, do not fret, it is much, much easier than you think, and you don't need a whole day to make it either. You don't even have to cook the noodles, or even buy special "no cook" noodles. Just buy plain old lasagna noodles. Just give yourself, at least 2 hours before you plan to serve, so that you can make and properly cook it, and most importantly let the flavors marinate together. That is why leftover lasagna is so spectacular the next day because it was enabled to meld the flavors overnight.

Well, here we go, let's get making our Lasagna.

Homemade Cheese Lasagna Recipe

Feeds 6-8

1 - package of lasagna noodles (uncooked)

2- 16 oz containers part skim ricotta

2 cups mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
2 eggs (beaten slightly)
2 tablespoon parsley (divided)
Salt and pepper to taste
5 cups of tomato sauce ( I use homemade, but you can use your favorite type)

In a large bowl, add the ricotta cheese, 1 cup of mozzarella, 1/2 cup Parmesan, the eggs, 1 tablespoon parsley & salt & pepper, mix well. Set aside the remaining mozzarella ,Parmesan cheese & parsley.

Lightly grease a 13x9x2 pan with a little vegetable or olive oil, then add 1/2 cup of tomato sauce to the pan and spread it evenly in the bottom of the pan. Then take 3 whole uncooked lasagna noodles & put them over the sauce in a single layer starting from the middle of the pan. (Please note that the noodles will cook and expand during cooking, so they will not touch the edges of the pan at this time - this is normal).

Now, take about 1/3 of the cheese mixture and top the layer of noodles. Cover the cheese layer thoroughly with about 1 1/2 cups of tomato sauce. Repeat the layers 2 more times starting with the noodles, then cheese, then sauce. For the final layer, just add noodles over the sauce, then add the remaining tomato sauce to cover the noodles well.

Cover with foil tightly and bake at 350 degrees F for 1 1/2 hours. Then remove from oven and top with the remaining mozzarella and Parmesan cheeses , place back into oven uncovered for about 10 minutes. Remove and top with remaining parsley.Let sit for about 10 minutes before serving.

Serve with a nice green salad and garlic bread for a delightful dinner. You can also add meat to the sauce, if you'd like; but my family prefers cheese lasagna, and they like me to make homemade meatballs or Italian sausage on the side.

I hope you enjoy making and eating this lasagna. Mangia!!

Welcome to My New Blog

Hello, my name is Michele, welcome to my new blog: Michele Cooks! I am a former personal chef, I love to cook and do alot of it, as my family and friends appreciate a great meal. I hope you will follow my blog to find great recipes that are family friendly, entertainment worthy and easy on the budget as well! Thanks for stopping by and come back often to see what is cooking!