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In a pie dish place 1 pie crust. I used 1 1/2 jars of Orchard Cherry Pie in a jar by Heritage Foods. I then topped the pie with a crumb topping. For crumb topping in a bowl 1/2 C flour, 1/2 C brown sugar, 1/4 C oatmeal, cut in 3T cold butter, sprinkle on top of the pie. Top the pie with 1/4C sliced almonds. Bake in a preheated 375 degree oven for 60 minutes or until bubbly. These are excellent cherries!
In a cast iron Dutch oven melt 2 T butter and 2T olive oil. Heat to medium and brown a 6-8lb. boneless veal roast on all sides. Keep the roast in the pan and surround it with 1 medium onion, sliced and 8 red skinned potatoes, sliced, 4 carrots, sliced, 1 18 oz. can of mushrooms, some dried oregano, dried rosemary, salt and pepper to taste, garlic, 1 C white wine, 2 1/2-3 C chicken broth. Simmer on low for 6 hours. Stir in 2 C frozen peas right before serving so they do not get too mushy.
These new cinnamon rolls were on sale the other day at Bj's plus I had a coupon so i figured we would try them out. Here is a list of ingredients:
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean and/or Cottonseed Oil, Sugar, Dextrose, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Wheat Starch, Salt, Corn Starch, Cocoa Processed with Alkali, Corn Syrup Solids, Cinnamon, Mono and Diglycerides, Vital Wheat Gluten, Datem, Xanthan Gum, Whey, Citric Acid, Polysorbate 60, Potassium Sorbate (Preservative), Artificial Flavor, Colored with Yellow 5, Red 40, and Other Color Added.
Overall the rolls were simple to prepare:
Heat oven to 350 degrees F. Spray or grease cookie sheet. Separate dough into 8 rounds, unroll into strips. Make a loop in center of strip as shown. Crisscross ends of strip twice, pinch ends together to secure. Bake 11 to 15 minutes or until golden brown. Cool 2 minutes. Spread with icing. Super simple but the flavor was a little pasty and almost lard like. I liked the flakyness of the pastry, quick and easy, and great for presentation with company. I also liked the fact that you are given 2 other reipes to try, that were printed on the box. One recipe was with peanut butter and the other recipe was almond and cherry. I do not think I will be trying the product anytime soon due to the overall flavor of the pastry. The frosting was tasty but the pastry needs improvement.
2 lb. 80% ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 homemade pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
Spread pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.Brush with an eggg wash and sprinkle with sesame seeds.
BAKE 20 to 25 min. or until golden brown.
1. Cut a piece of tissue paper to be about in half.
2. Fold the piece of tissue paper in half, long sides together. Open it out and cut along the fold.
3. Fold one of the pieces in half, long sides together together. You don't need the other piece (but can use it for anotherpom pom ).
4. Fold the paper in half, with the short sides together this time. Then fold it in half again.
5. Make lots of long cuts from the top edge (not the creased edge). Cut through all of the layers of paper, but don't cut all the way up to the top.
6. Open out the paper carefully. Lay it flat with the cut edge at the top.
7. Tape one end onto a straw. Then roll the paper tightly around the straw.
8. Fasten the loose end with tape. Pull down all the cut ends to make the pom pom. .
You can see detailed photos and directions here.http://abigcupoftea.blogspot.com/2008/05/may-basket.html
3 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 1/3 cups (320 ml) milk, divided
1 tablespoon (12 grams) pure vanilla extract
4 cups (400 grams) sifted cake flour
2 cups (400 grams) granulated white sugar
3 tsp. baking powder
1 teaspoon (5 grams) salt
1 cup (227 grams) unsalted butter
Preheat oven to 350 degrees F (177 degrees C). Grease, or spray with a non-stick vegetable spray, a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again. Set aside.
Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.
In a separate bowl whisk together the 4 large eggs, 1/3 cup (80 ml) of milk, and 1 tablespoon pure vanilla extract. Set aside.
In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt and beat to combine. Add the butter and remaining 1 cup (240 ml) milk and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about 2 minutes. Scrape down the sides. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter). Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined. Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.
Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using the back of a spoon, smooth the batter. Now carefully lift out the divider. Wash the divider before placing in the next pan. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with the chocolate. Pipe batter into the third pan exactly like the first pan. (Note: You will end up with two pans having the same color pattern and one the opposite.)
Bake about 20 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Be sure that you do not over bake this cake or it will be dry.
Let the cakes cool in the pans on a wire rack for about 10 minutes. Loosen the sides with a knife or spatula and invert onto a greased wire rack. To prevent splitting, reinvert so that the tops are up and cool completely before covering with frosting.
3 oz. baking chocolate
6 T milk
3 c sifted confectioners' sugar
6 T butter
dash of salt
1 T vanilla
Measure all ingredients. Melt chocolate. Heat milk to boiling, remove from heat, add conf. sugar all at once and beat until smooth. Add melted chocolate and beat until smooth. Add melted chocolate and cool to lukewarm. Beat butter until creamy. Add salt, vanilla and cooled chocolate mixture and beat vigorously. Spread at once.
Note: When stacking the layers of the cake, make sure the bottom and top layer are the same pattern so you end up with the checkerboard pattern when you cut the cake.
Place one layer on a cake circle (top side of cake down on the cake circle so you get a nice flat top) and put on a wire rack. Spread with a thin layer of frosting(you want a very thin layer of frosting so it does not interfere with the checkerboard pattern). Place the second layer (top side down) on top of the first and spread with another thin layer of frosting. Top with the last cake layer (top side down).
For the chicken: spray a 9"X13" pan. On the bottom of the pan, layer 1 lb. boneless skinless chicken breasts. In a separate bowl mix:1C mayonnaise, 1 1/2 C artichoke hearts in water , chopped,2 C shredded cheddar cheese, 1 C Romano cheese, grated, 1 clove garlic, diced, 1 tsp. dried onion flakes, stir together and spoon onto the chicken. Place extra artichoke hearts on top, if desired. Bake in a preheated 350 degree oven for 1 hour or until cooked through and bubbly.
For the penne: Prepare 1 lb. of pasta as direction on package state. In a skillet heat 2 T olive oil, sautee 4 cloves of garlic, add 1 can of sliced mushrooms, 1 c sun dried tomatoes in oil and 1/2 C green olives. Sautee for a few minutes. Now add 1 C chicken broth, 2/3 C white wine, salt and pepper to taste and 1/2 tsp. thyme. Simmer for 10 minutes. Toss with cooked pasta and grated cheese.
We made these on Friday
All directions can be found here: http://www.purlbee.com/patterned-jewelry-pouch/
2 egg whites
1 pinch salt
1/3 cup white sugar
2 tablespoons all-purpose flour
1 3/4 cups flaked coconut
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup vegetable oil
Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
1 cup rolled oats
1/2 cup molasses
1/3 cup vegetable oil
1 teaspoon salt
1 1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water
1 cup whole wheat flour
5 cups bread flour
2 eggs
Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
Proof the yeast. Add to oat mixture and stir well. Add whole wheat flour, 2 cups white flour and the eggs. Beat well.
Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place in a well greased tupperware bowl with a lid on it. Put into the fridge and leave over night.
Punch down and form into loaves and let rise until doubled. Bake at 375 degrees F (190 degrees C) for 45-55 minutes or until golden brown. I got 2 loaves with this recipe.
I was inspired by Michelle at : http://abigcupoftea.blogspot.com/2008/10/decorative-plates.html This was a fun and easy project.
Fill orange mini craft bags with candy. Twist the top of the bag up into a stem. Pull floral tape off roll and stretch it so it becomes sticky. Wrap floral tape around stem, starting at the top and moving downward. Rip off take, leaving 3 to 4 extra inches hanging on the bottom. Twist extra tape into tendril, wrapping it around finger until it curls.
1 tube crescent roll dough
50 small hot dogs
1/2 C potato sticks
ketchup and mustard
Separate dough into strips. Unroll and cut into small pieces to cover hot dogs. Bake for 15-17 minutes in a 350 degree oven. Place potato sticks into dough immediately to create feet and antennae. Decorate with ketchup and mustard.
We made 5 of these blankets on Friday. Detailed instructions can be found at:
http://abigcupoftea.blogspot.com/2008/09/cozy-tie-fleece-blanket.html
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum ( I used mini pumpkins)
Directions:
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.
2 ripe avocados
1 green onion
1 tomato
1T lemon juice
1 tsp. granulated garlic
Slice onion and tomato. Scoop the insides of the avocado into the bowl of a food processor. Add onion, tomato and remainder of ingredients to food processor. Pulse a few times to combine. Serve.
Rub the rim of each glass with a half of a lemon. Dip each glass in colored sanding sugar. Pour equal amounts of cranberry juice and sparkling apple juice in each glass. Garnish toothpicks with apple slices and cranberries.
2 cups Original Bisquick® mix
1 cup milk
2 eggs
2 chocolate chips per piggy
1. Heat griddle or skillet over medium-high heat or to 375°F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
2. Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
3. Cook pancakes until edges are dry. Turn; cook until golden.
4. To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use chocolate chips for eyes.
20 Peperoncini (pickled tuscan 2 tb Minced shallot
4 oz Cream cheese, softened 2 ts Fresh lemon juice
2 tb Unsalted butter, softened 3 oz Thinly sliced smoked salmon,
2 tb Minced fresh dill
Instructions for Peperoncini Stuffed with Smoked Salmon and Dill Cream
Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, a nd the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.
Circus peanuts
Green gumdrops
Granulated sugar
Skewer or toothpick
1. For each pumpkin, cut one circus peanut in half. Cut a small piece from a green gumdrop and trim away the sugar coating so you have a dot of the sticky inside. Use this piece as glue to stick the two halves of the peanut together, bottom to bottom.
2. Roll the pumpkin in the palms of your hands to make it round. Press lightly; you don't want to compress the candy too much.
3. Use a skewer or toothpick to poke a hole in the top of the pumpkin and draw lines down the sides. Cut another small piece from the green gumdrop and roll it in granulated sugar, molding it into a slightly conical stem shape with your fingers. Insert the stem into the hole on the top of the pumpkin.
14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
2 1/2 cups sugar
2/3 cup canola oil
2/3 cup Vermont pear beer
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
3. Combine 1/2 cup water and flaxseed.
4. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. For glaze, heat 4 oz. beer, 2 T butter and 1 1/2 C granulated sugar to boiling. Drizzle on and serve.
1 box Pepperidge Farms Puff pastrt
6 thin slices deli ham
1 round of brie
Wrap 1 sheet of pastry around the brie. Place ham on top. place other sheet of puff pastry on top of the brie, cut off excess for decoating. Brush with an egg wash and bake at 400 degrees F for 30-35 minutes. Serve.
3 3/4 cups flour, plus more for sprinkling
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/4 cup milk
1/4 cup honey
1/2 cup fresh pureed pumpkin
1 egg
1/2 cup warm water
1/2 cup butter
In a large bowl mix together the flour, yeast and salt, and set aside.
Pour the milk into a microwave safe bowl (or 4cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for atleast 1 hour.
Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (atleast 70 deg) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake the rolls until golden, about 15-17 minutes.
This months challenge“Pizza Napoletana” from Peter Reinhart's “The Bread Baker's Apprentice” was chosen by Rosa @ http://www.rosas-yummy-yums.blogspot.com/ . Who does not love a good pizza. The crust recipe was very similar to my usual recipe, except for the amount of oil. The increase in olive oil produced an even cruchier crust. I baked my pizzas at 550 degrees F for 12-13 minutes. Excellent flavor. The recipe stated 6 small pizza so i made 4 good size pizza. i made 3 pizzas with a cheese blend and homemade sauce and 1 pizza was the same but I added caped and Kalamta olives. We all loved this challenge. I will used this recipe again in the future. Here is the recipe for regular and gluten free.
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
DAY ONE
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
Or
2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
Or
8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
Or
10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).
NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
Or
11. FOR GF: Lightly top it with sweet or savory toppings of your choice.
12. Lightly top it with sweet or savory toppings of your choice.
Or
12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
Or
13. FOR GF: Follow the notes for this step.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving
adapted from: http://abigcupoftea.blogspot.com/
In a saucepan melt 1cup butter. Stir in:1 cup brown sugar,3 cups quick cooking (not instant) oatmeal,1/2 cup corn syrup and 1 cup flour.
Spread this mixture into a greased 9X13 pan and bake at 350° for 18 minutes. Don't over bake.let cool for 1 hour. In a saucepan stir together 1 C smooth peanut butter, 1/2 C crunchy peanut butter ,1 1/2 semisweet chocolate chips. mix until smooth.Spread this on top and sprinkle with 1/2-3/4 cup of crushed peanuts. Refrigerate overnight. 1 hour prior to serve take out of the refrigerator and slice before serving.
1 (18.25 ounce) package spice cake
1 (16 ounce) container prepared cream cheese frosting
1 (3 ounce) bar white chocolate flavored confectioners coating
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. At this point you can roll in sprinkles or decorations. Place on waxed paper to set.
