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Yeast Free Pizza Dough

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Dave decided tonight that he wants to make pizza - but I am out of yeast. So, I went searching for a pizza recipe that doesn’t contain yeast. I was actually surprised at how hard it is to find one! So, we started looking, and I managed to find a few online. Here is the one we tried today:

Yeast Free Pizza Dough from Cooks.com

1 c. flour
1/3 c. milk
2 tbsp. oil
1 tsp. baking powder
1/2 tsp. salt

Combine all ingredients. Gather in a ball. Knead 10 times. Let stand 15 minutes. Put dough on a greased cookie sheet. Cover with wax paper and roll. Remove paper. Top with favorite toppings. Try it with no sauce, bacon, broccoli, tomato, seasoned with a little garlic and topped with cheese. Bake 20-25 minutes at 425 degrees.

Costumizing:

Dave never does anything by the book. Instead of salt, dave used a touch of seasoning salt, garlic powder, onion powder and basil. We topped each pizza with:

- Mushroom and Romano Cheese Pasta Sauce

- Onions and Humburger fried with garlic powder and seasoning salt

- tomatos

- Shredded Marble Cheese

The Result:

I LOVED it. The crust was a bit dry and crisp: which is how I like it. The flavor was awesome. Dave, who prefers the thick, fluffy, greasy kind of pizza, did not like the crust as much. He said it tastes a bit to flour-y (I know, not a word, lol) The kids apparently took my side - eating WAY more then normal, even for a pizza night, lol. The toppings also tasted absolutely amazing together. I would recommend using a little extra sauce, to downplay the dryness of the crust a little.

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Halloween Cakes – Centerpiece and Dessert

A Halloween cake is not only the perfect dessert for any Halloween party and a must have for someone with a birthday on or around October 31st, but also makes a great center piece for your food table if you are throwing any type of Halloween party. Here are two simple, yet impressive Halloween cakes that you can try this year.

Pumpkin Cake

No, we are not taking about a pumpkin flavored cake, but a light colored cake that looks like a pumpkin when you’re finished decorating it.

You will need 3 box mixes of white or yellow cake mix along with the additional ingredients like oil and eggs the box calls for. Prepare the batter as directed. Pour it into two bunt pans and bake according to the package directions. Allow the cake to cool completely.

Meanwhile, combine two to three cans of vanilla frosting in a bowl. You can probably make do with two cans, but if you prefer being able to work out any unevenness, or fix fingerprints made in there by little hands (what child can resist tasting frosting?), go with three cans.

Add enough red and yellow food coloring to the frosting mixture to turn it bright orange. Spread some of the frosting only on the flat side one of the cooled bunt cakes. Set the other one on top of it flat side down. You have a pumpkin shape. Use the rest of frosting mixture to frost the entire cake.

Use black icing to draw a carved pumpkin design on the cake. Some triangular shapes for the eyes and nose, as well as a large half moon shape will do the trick.

Spider Cake

Start with a boxed mix of devil’s food cake (or your favorite chocolate cake mix). Prepare the batter and bake it in two round pans according to the package instructions. Let it cool on a rack.

Scoop 2 cans of vanilla frosting into a large bowl and add enough green and yellow food coloring to turn it into a nice spooky green color. Spread a layer of frosting in between the two cake rounds. Use the rest to frost the entire outside of the cake.

Use black icing to draw a spider web on the top of the cake. Start by drawing lines across the top. Imagine the top of the cake is a clock. Draw a line from 12 to 6, then one from 9 to 3. Fill in the spaces with two more lines each. Then start working on the circles starting in the center of the cake and working your way out toward the edges of the cake.

Take a chocolate muffin, cut off the bottom and frost the entire top of it with chocolate frosting. Roll it frosted side down in chocolate sprinkles and place it in the center of the spider web on the cake. Add four pieces of black licorice to each side as legs.

Now all you’ll need is a spooky costume and you will be ready for an impressive Halloween party.

Article by:

Would you like to quickly make creative Halloween costumes that you and your children will be proud of — for a fraction of the price of store-bought? Susanne Myers has co-authored a book to show you how — no sewing involved. Visit www.ILoveHalloweenCostumes.com to learn more.

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3 Easy Recipes for Camping Treats

The following recipes are ones you’ll have to make ahead of time to take with you. See below for other recipes you can make while camping.

TRAIL MIX

1 c. granola cereal
1/2 c. salted sunflower kernels
1/2 c. salted roasted soy beans
1/2 c. chopped dates
1/2 c. raisins

You’ll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.

TRAILSIDE OATMEAL TREATS

1/2 c. margarine
1/2 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. oatmeal
1/2 c. chocolate chips
1/2 c. raisins
Walnuts

Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet. Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown, underbake them.

JERKY

3 tbsp. liquid smoke
3 tbsp. honey
1 tbsp. season all
2 tsp. salt
1 tsp. garlic salt
1 tsp. black pepper
1 handful of thinly stripped beef or deer meat

Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat on cookie sheets and dry in oven at 150 to 200 degrees with oven cracked open slightly. Heat until all moisture has gone from meat.

Article Source: http://wahm-articles.com

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About the Author: Kara Kelso is the mother of two, and owner of www.Idea-Queen.com . For more camping recipes, visit: www.idea-queen.com/recipes-for-camping.html

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Homemade No-Fry Doughnuts

Freshly made doughnuts are a delightful snack. Try out this recipe and let your kids help add the toppings after they are baked.

No Fry Doughnuts

2 Packages of active dry yeast

1/4 C Warm water

1 1 /2 C Lukewarm milk (scalded then cooled)

1/2 C Sugar

1 tsp. Salt

1 tsp. Nutmeg

1/4 tsp. Cinnamon

2 Eggs

1/3 C Shortening

4 1/2 C Flour

1/4 C Melted butter

Cinnamon sugar or sugar

In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl as you go. Stir in remaining flour until smooth. Cover; let rise in warm place until dough doubles, about 50-60 minutes.
Turn dough onto well floured board; roll around lightly to coat with flour. With floured rolling pin, gently roll dough about 1/2 inch thick.
Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.
Brush doughnuts with melted butter. Cover and let rise until doubled, about 20 minutes.
Bake at 425 degrees for 8-10 minutes or until golden.
Immediately brush with melted butter and shake on cinnamon sugar or sugar or spread with glaze. Makes 1 1/2 - 2 dozen.

Cinnamon Sugar:

Mix 1/2 cup sugar and 1/2 tsp. cinnamon in a plastic bag.

Glaze:

Melt 1/3 cup butter in saucepan. Blend in 2 cups confectioner’s sugar and 1 1/2 tsp. vanilla. Stir in 4-6 TBS. water, 1 TBS. at a time, until glaze is at proper consistency. Glazes about 1 dozen doughnuts.

Article by:

Erika is the editor of http://www.countryhomemaking.com/. Visit her site for family favorite recipes, cooking and kitchen tips, articles and more! Erika also writes books and articles besides running her website on topics spanning, working from home, Christianity, and everyday issues to do with motherhood and keeping house.

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Broccoli Recipes

If you find it hard to get your family members to eat their broccoli, here are two recipes that will make them ask for a second helping!

Broccoli Salad

Mix together:

2 Bunches of broccoli, chopped small

1 lb. Bacon, fried and chopped

1 lb. Mild cheddar cheese, cut in small julienne strips

1 Medium Onion, chopped

Mix together for dressing and add to salad:

2 C Mayonnaise

1/2 C Sugar

2 TBS. Vinegar

Chill in refrigerator until ready to serve.

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Broccoli Casserole

1 Lg. pkg. Frozen broccoli

1 C celery, chopped

1 C onions, diced

1 C Cheese spread

1 C Instant rice

1 Egg

1 Stick butter

Combine all ingredients except broccoli. Place in oven for a few minutes
until butter and cheese melts. Fold in broccoli gently. Bake at 350
degrees for 30 minutes.

Article by:

Erika is the editor of http://www.countryhomemaking.com/. Visit her site for family favorite recipes, cooking and kitchen tips, articles and more! Erika also writes books and articles besides running her website on topics spanning, working from home, Christianity, and everyday issues to do with motherhood and keeping house.

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