Cheddar Drop Biscuits

4 C flour

4 t baking powder

1 t baking soda

1 1/2 t salt

3/4 C cold unsalted butter, cut into pieces

2 C grated cheese

1 lg egg

1 3/4 C buttermilk

Combine flour through salt. Use pastry blender to cut in butter. Stir in cheddar until mixed. Add milk and egg, mix until a soft dough forms. Turn onto counter, knead a few times until even, should still be soft and sticky. Divide into 24 muffin tins, which have been greased. (I just pull a ball off of the dough). Bake at 350 for 25-30 minutes.

Dinner Rolls

2 t sugar
2 1/4 tsp dry yeast
1 12 oz can skim milk, warmed (105-115)
4 cups flour
1 large egg
1 t salt

Dissolve sugar and yeast in warm milk, let stand until foamy

put 3 cups flour and egg in kitchen aid, add milk mixture. Mix until combined, then allow to rest for 15 minutes. Add 3/4 cup of flour and salt, and mix until a soft dough forms. Switch to dough hook and knead for about 4 minutes, adding flour as necessary.

Allow to rise for 30 minutes, punch down and let rest for 5 minutes.

Divide dough into 16 portions. roll each one into a snake and tie into a knot. Place on baking sheet coated with cooking spray. Allow to rise another 20 minutes.

Brush with melted butter and sprinkle with kosher salt. Bake at 400 for 20 minutes.

Chocolate Chip Pumpkin Bread

2 C sugar
2 C canned pumpkin
1/2 C canola oil
1/2 plain yogurt
2 eggs
3 C flour
2 t cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 C mini chocolate chips


Combine 1st five ingredients in a bowl. Combine dry ingredients in a separate bowl, then add to wet. Stir until combined, and add chocolate chips

Spoon batter into two loaf pans, bake at 350 for 1 hour and 15 minutes

Super yummy, I've made it 3 times so far this season!

Cornbread with Honey Butter

1 C flour
1 C cornmeal
2 T sugar (or splenda)
1 T baking powder
1/2 t salt
2 beaten eggs
1 C milk
1/4 C canola oil

Mix dry ingredients. Mix wet ingredients in separate bowl, add to dry, mix until just combined. put in 8X8 pan, bake at 425 for 20 to 25 minutes.

Honey butter - 50% honey, 50% butter. Soften butter and whisk together. Awesome with cornbread!

Pizza

Crust:

1/2 cup lukewarm water
1T yeast
2t sugar

Allow to sit at room temp until foamy (5-10 min)

Put 4 C of flour into your stand mixer with the dough hook. Add yeast mixture and another 1 1/2 cups of water (I use the same container yeast was sitting in to rinse all the parts that stuck on the glass in really good). knead, I find a few minutes at a higher speed (like 4) helps it ball faster. Dough should be pretty soft, just barely forming a ball. The softer the dough, the puffier the crust. Trust me:) Add a little flour or water to get it to a nice soft dough, dough should be slightly sticky.

Once it forms a ball, add 1T Kosher salt and knead for 2-3 minutes longer. (can reduce speed to 2)

Allow to rise (in the fridge overnight is best, or you can leave it on the counter for a few hours. I usually make the dough after lunch an leave it until dinner). Cut dough in half, oil your hands, and handling the dough as little as possible (we're talking gently pull into a circle, place on pan, and pat out to the edge... if it's too stiff/elastic, let sit for a minute while you start the other one then gently pull dough to the edges again), spread into two perforated pizza pans, making sure you spray them first. Let rise again (for like half an hour... then longer, the puffier, the yummier). Top with your favorite toppings! (we love fresh motzerella and tomato with pesto sauce, the pepperoni from trader joe's is the BEST!!!!)

Bake pizza at 475 for 10 minutes or so, the middle should be firm and pretty dry.

Sauce:

One can of Trader Joes tomatoes (whole, salted, with basil), drained and pureed
olive oil
crushed garlic (maybe 3 cloves? How much of a garlic fan are you?)
basil (maybe 1/4 cup loosely packed leaves)

Saute garlic in oil, add tomatoes and basil. Simmer.

If I'm really lazy, I puree tomatoes and simmer with a scoop of homemade pesto. Done.