Pita Bread

I got this recipe from Living Without.  It is not your typical Pita Bread where you can stuff it inside.  Mine looked nothing like their's did.  Still...it made for a nice flat piece of bread that I could put toppings on and enjoy!  It is really good plain too. I opted for the egg free version.

1 package yeast or quick-rising yeast (2 1/4 teaspoons)
½ cup warm water
1 teaspoon granulated sugar
1½ cups brown rice flour
½ cup tapioca flour
1 cup sorghum flour
2 teaspoons xanthan gum
1¼ teaspoons salt
1 cup lukewarm water
1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water

1. Dissolve yeast in ½ cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.

2. Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.

3. Slowly add ½ to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.

4. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.

5. Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.

6. Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.

7. Roll each piece into a circle, about 5 to 6 inches across and ¼-inch thick, with a rolling pin.

8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.

9. Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.

TIP  You can freeze pita bread (use freezer bags) for up to a month.

Krispy Kreme Doughnut

Makes 10!

Ingredients
3/4 cup warm water (100 to 110 degrees F)
1 pkg (2 1/4 tsp.) active dry yeast
2 tsp. granulated sugar
1 cup all-purpose flour
1/2 tsp. vanilla extract
3/4 cup + 1 Tbsp. cake flour
3/4 tsp. salt
1 egg yolk
1 Tbsp. nonfat milk

Glaze
1/3 cup water
3/4 cup granulated sugar
1/2 cup powdered sugar
1/4 tsp. meringue powder
Pinch salt

6 to 10 cups vegetable shortening (as required by your fryer)

Instructions
1-Dissolve the yeast and sugar in the warm water. Let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot to avoid killing the yeast.
2-Sift the flour and salt together into a large bowl. Beat egg yolk in a small bowl, then stir in the milk and vanilla. Pour the yeast solution into the bowl with the egg and milk, and stir. Make a well in the center of the flour, then pour the yeast solution into that well. Stir by hand gently with a wooden spoon from the middle, slowly bringing in more flour until all ingredients come together into a ball -- the dough will still be too sticky to handle at this point. Cover the bowl and let it sit in a warm place for 30 to 45 minutes or until the dough doubles in size.
3-While the dough is rising, cut 10 4 x 4-inch squares of wax paper and arrange them on two rimmed baking sheets. Each doughnut will rise on its own square of wax paper, and the rimmed baking sheet will allow you to wrap a large sheet of foil over the doughnuts without the foil touching the doughnuts. Sprinkle a little flour on each of the squares of wax paper.
4-Use flour on your hands to transfer the dough to a floured surface. Sprinkle a little flour on top of the dough, and then gently roll out the dough until it's about 1/2-inch thick. Use only the amount of flour needed to allow you to handle the dough. Use a 3-inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8-inch diameter) to cut the holes. Carefully place each doughnut on a square of wax paper with the most floured side of the doughnut down on the wax paper. Cover the doughnuts with large sheets of foil and let them sit for 45 minutes in a warm place until the doughnuts have puffed up to at least twice their original size.
5-While the doughnuts rest, make the glaze by combining water and granulated sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat and simmer for 1 minute, or until the solution is clear. Pour hot sugar solution into a medium mixing bowl, add the powdered sugar, meringue powder and a pinch of salt, then use an electric mixture and mix for 2 minutes on high speed. Cover this bowl with plastic wrap until you need it.
6-As the doughnuts rise, heat vegetable shortening in a fryer to 375 degrees F.
When the doughnuts have doubled in size, carefully transfer 2 or 3 doughnuts at a time to the hot shortening. Turn each doughnut over onto the palm of your hand, carefully remove the wax paper and then drop it into the oil. Fry for 1 minute, flip the doughnut with the handle of a wooden spoon, and continue frying for an additional minute. Remove donuts to a cooling rack for one minute.
7-After a minute on the cooking rack, spoon the glaze over the top of each doughnut so that it runs down the sides and off onto the plate below the cooling rack. In between each glazing stir the glaze so that it stays smooth. If the glaze begins to thicken, stir in just a little bit of hot water to thin it out. Let the glazed doughnuts cool for at least 5 minutes before eating. Don't store doughnuts in a sealed container or moisture from the doughnuts will melt the glaze. Instead store them covered loosely with aluminum foil. Stored this way the doughnuts will be good for about 1 day.
Makes 10 doughnuts

Lemon Bread

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 fl.-oz. can) Evaporated Milk
1/3 cup olive or vegetable oil
1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use)

LEMON SYRUP (pour on after bread comes out of the oven):
COMBINE 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.

Directions:
PREHEAT oven to 350° F. Grease and flour 8 x 4-inch baking pan.

COMBINE flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.

BAKE for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.

Mimi's Carrot Raisin Bread

Make a double batch! This one will go fast. You can substitute the nuts for pecans if you would like to as well.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots

Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

Christmas Tree Pull-Apart

We had this every Christmas Morning. You don't need to do it in a Christmas Tree pan, but it add's to the Christmas Morning Festivities!

1 bag of Frozen bread rolls (or 1 recipe of bread dough) You need at least 30 rolls.
maraschino cherries
cinnamon/sugar mixture
oil

1- Spray your pan liberally.

2- Place 10-15 cherries around the bottom of the pan.

3-Put oil in one bowl and cinnamon/sugar in second bowl

4-Take your frozen bread dough and roll it in the oil and then roll it around in the cinnamon/sugar mixture.

5- Place the dough balls in the pan close together. (see picture)

6- Let dough double in size. You can put this in the fridge for overnight to thaw. Pull it out the next morning and continue with next step.

7- Bake at 350 for 45 - 55 minutes. Check the middle dough balls for doneness. Rolls should look like bread, not dough when you try to pull it and look inbetween.

8- Let cool 5 minutes before taking out. Flip onto a board that has been covered in foil or wrapping paper.

9- This needs to cool before you put frosting on top!



Frosting Recipe:

Easy Way- get a can of white frosting, put in a ziploc bag, snip the end and drizzle over the top.

Harder Way-

2 cups powdered sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk



Mix until frosting consistency, put in a ziploc bag, snip the end and drizzle over the top.

Cinnamon/Sugar Mixture

See the cherries under there?

How close you should place the rolls.

Easy Morning Glory Muffins

See the notes at the end! Thanks Stephanie for posting this on your blog!

2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

NOTES: You can replace the 1 c of oil with 1/4 c oil and 3/4 c applesauce to lower the fat content.

You could also add 1/4 c raisins or 1/4 craisins. (I would boil them in some water beforehand to plump them up a little bit.)

Pumpkin Rolls

These look so yummy!

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)

10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I'd recommend going about 1/3 whole-wheat to 2/3 white flour.)

7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don't ask me why, but that's how it always works for me!)

Yield: 4 dozen rolls (If you're not expecting a large crowd for Thanksgiving, I'd recommend halfing the recipe. I often do this for smaller groups and it works great!)

Grandma's Gumdrop Cake

I have very fond memories of this each Christmas! (this recipe is tripled)

9 c flour
3 tsp baking soda
3 tsp salt
3 tsp cinnamon
3 c shortening
3 c brown sugar
6 eggs- well beaten
6 c raisins
3 lbs gumdrops
(extra flour)

Cut gumdrops (not spicedrops) into quarters and coat with flour to keep from sticking.
Sift together four, baking soda, salt and cinnamon in a bowl. Beat together until smooth shortening and brown sugar. Add eggs and applesauce. Stir in raisins and gumdrops.

Bake 275 in small loaf pans for approx 1 hour.

Grandma's Garlic Cheese Biscuits

2 C Bisquick
1/2 c shredded cheese
2/3 c milk
2 Tbs butter (melted)
1/4 tsp garlic powder

Mix first three ingredients together
Heat oven to 400
Drop by spoonfuls onto ungreased cookie sheet
Bake 8-10 minutes until golden brown. Mix butter and garlic powder, brush over warm biscuits.

Crumb Cake

Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.Serves 8 to 10
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting
1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Blueberry Boy Bait

If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color. Serves 12
Cake:
2 cups all-purpose flour plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk
1/2 cup blueberries , fresh or frozen, (see note above)

Topping:
1/2 cup blueberries , fresh or frozen (see note above)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
2. Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
3. For the topping: Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Foccacia Bread

1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes.
Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 − 25 min, until lightly browned.

Homemade Rolls!

1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.

Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.
This recipe yields about 2 dozen rolls.

Biscuits

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)

Stir together the flour, baking powder & 10x sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch thickness. Be careful not to work dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3− inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.

Pretzels

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Cinnamon Rolls

John made cinnamon rolls with his dad growing up. We found this recipe and it is a definite keeper! To see our day making rolls see here!




2 cups warm milk (110 degrees F/45 degrees C)
4 eggs, room temperature
2/3 cup margarine, melted
9 cups bread flour
2 teaspoons salt
1 cup white sugar
1 tablespoon and 2 teaspoons bread machine yeast

2 cups brown sugar, packed
1/4 cup and 1 tablespoon ground cinnamon
1/2 cup butter, softened

2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Breadmaker recipe:Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Hand recipe: Use an 8 gram pack of dry active yeast instead of the bread machine yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 200 degrees and then TURN IT OFF. COVER the dough with a moist paper towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

If you want to make these for breakfast, you can make them up to the point of just rolling them out and making the cinnamon roll part. Place them in your pan, cover with plastic wrap and place in fridge. The next morning take out and bring to room temperature then bake.

Rolls

These rolls are REALLY good...





1 package of frozen bread dough

Place bread dough on greased cookie sheet. I can get 30 on one. Let rise until double. This will take at least 3-4 hours.

Bake 350 for 20-25 minutes until golden brown. When they come out of the oven brush with butter and serve!

White Bread

This was John's mom recipe:

2 1/2 c dry powdered milk
12 cups flour
2 quarts warm water
1 tsp salt
1 1/2 c vegetable oil
2 pkg yeast

Mix water, yeast and oil. Set aside. Let rise. Add the rest of ingredients. Knead for 10 minutes. Place in bread pans, and let rise covered with a towel. Bake for 1 hour at 350. If you are doing rolls, bake 20 minutes after being raised.

Navajo Fry Bread

Recipe from a Navajo Indian:

2 c flour
4 tsp baking powder
1 tsp salt
1 c water

Early in the day mix dough. (It needs to rest a minimun of 2 hours. Can be left all day or mixed the night before. Will not change in appearance.) Stir together and cover. Heat lard in a pot in yard, or use an electric fry pan set to 450. Four hands, pinch off golf size ball of dough and stretch, don't roll, about 7 inches. Don't worry about holes. Drop slowly into hot fat and brown 1-2 minutes. Turn with a long stick or tongs. Brown second side.

Good with butter, honey, powdered sugar, stew, beans or tacos. Makes about 6-7 rounds.

Pan Pizza

John and I LOVE pan pizza. We are not big pepporoni fans though so we put ham and pineapple or olives and mushrooms on our pizza.
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt

Toppings or your choice
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.

5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.