Mix water, sugar, yeast and oil together and let set.  In a large bowl, or on the counter sift out flour and salt.  Make a well in the middle.  Slowly mix flour into liquid.  Once dough is cohesive, knead until dough is smooth and elastic.  Cover, let rise in a warm place for one hour or until double in size.  Knead briefly, cut into 6-8 pieces, depending on what size pizza you want.

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I’ve tried this recipe a million times, and it always works best for me when I use the 00 flour with the semolina.  This recipe makes a ton of dough, but I like making large pizzas, so I usually only get four pizzas out of it, six if I roll them super thin.  I usually roll out the pizzas about 15 minutes before they will be going in, and I cook them at 450 for about 15 minutes, on a pizza stone or the back of a baking sheet if I am making a huge one.  Sprinkle some corn meal or semolina on whatever surface you are cooking them on and they will slip right off.  You can freeze this dough really well, just take it out of the freezer and toss it in the fridge the night before you want to make pizza.

Combine flour, sugar, salt.  Add sour cream.  Beat until smooth.  Stir in apples, put in pie crust.  Mix sugar and cinnamon and sprinkle on top.  Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.

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I am assuming this is a two crust pie.  Please let me know if you have ever made a one crust Sour Cream Apple Pie.

• 1 c. soft margarine
• 2 eggs
• 1 1/2 c. sugar

Stir in:

• 2 3/4 c. flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 1/2 tsp. salt

Chill dough overnight.  Roll into balls the size of small walnuts, roll in mixture of 2 T. sugar and 2 tsp. cinnamon.  Bake at 400 for 8-10 mins.

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My favorite cookies ever.

Preheat oven to 325.  In large bowl or food processor combine the flours;  sugar and salt.  Cut the margarine into the flour until mixture looks like coarse meal.  Blend in milk slowly, adding only enough to form cohesive ball.  Divide dough into 2 equal parts for rolling.  On a floured surface, roll the crackers thin, 1/16th to 1/8th inch.  If desired, lightly sprinkle tops with salt and gently roll in with rolling pin.  With a sharp knife, cut into 2 inch squares.  Transfer to an ungreased baking sheet, prick each cracker 2-3 times with a fork. Bake 20-25 minutes.  Cool on rack

Mix together and pour on top of 1 quart hot fruit.  Bake at 350 until done.  Makes thin crust.

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My Grandma made a mean cobbler.  It is the perfect season for peach cobbler.  mmmm.

• 1/2 c. margarine/butter
• 2/3 c. sugar

Add and beat well:

• 2 eggs
• 1 tsp. vanilla

Combine separately:

• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp salt

Add dry ingredients alternating with 1/3 c. orange juice

Fold in

• 1 c. chopped apples
• 1/3 c. chopped nuts

Bake in greased 9 x 5″ pan at 350 degrees for 55 minutes.

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This makes for a great brunch offering.

Mix boiling water and dates.  Cool stir into batter.

9″ loaves 55-65 minutes

8″ loaves 55-60 minutes

Cool slightly and remove from pan.

Grease bottom of pan only.  Bake at 350.

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I am not a fan of fruit or nut breads.  My poor husband had only had bananna bread once in the whole time we were married, and he had to make it all by himself.

In a saucepan, melt chocolate with water over low heat.  Mixture will begin to harden.  Cream butter and sugar.  Add eggs, one a time, beating well after each addition.  Blend in the vanilla and chocolate mixture.  Stir together flour, salt and soda; add alternately with buttermilk to batter.  Fold in nuts, if desired.  Pour into a greased and floured 10 in tue pan or fluted tube pan.  Bake at 325 for about 1 1/2 hours or until cake tests done when a toothpick inserted in the center  comes out clean.  Allow cake to stand 10 minutes before removing from pan.   Cool on wire rack.  Sprinkle with confectioners sugar, if desired.

• 1 8 oz. pkg of cream cheese (room temp)
• 1 stick of butter (room temp)
• 4 c. powdered sugar
• 3/4 c. jif peanut butter

Mix the cream cheese and butter together, add the sugar a cup at a time (you may want to use more, I actually really like how unsweet this frosting is)  Beat until fluffy, about two minutes.  Add peanut butter and blend until smooth.

I made half a batch of this with crunchy peanut butter and half with smooth.  Both were fantastic.  The crunchy was much harder  to pipe obviously.

I frosted 31 cupcakes generously with one batch of this.

Originally from Sky High: Irresistible Triple Layer Cakes, and featured on the Smitten Kitchen site (check out the cake it was originally intended for….sexy! Adapted to work for cupcakes.

Technorati Tags: frosting, peanut butter, baking, cupcakes

Mix and drop on greased cookie sheet. Bake in 400 degree oven until brown.

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This recipe is super stained and has lots of ancient bits of crushed pineapple on it.  It is always my belief that if a recipe is well-stained, it must be good.  I don’t know how I feel about pineapple cookies though.  I am not a big fan of the pineapple, unless it is soaked in tequila or on a ham pizza, but I would be willing to try this stained recipe out on my guinea pig friends.