My friend Shayna gave me the BEST BEST BEST recipe for pizza dough (or rolls). I've tried a lot out over the past year since we have homemade pizza almost every Friday night. THIS one is by far the BEST! It swells up so thick even though it only is allowed 15 min to rise. AND it tastes so incredibly good. Matt loved it as well and voted it the best too. So there you have it.
Pizza Dough (2: Lg. pizza crusts) or Rolls
1 1/2 Cups pretty warm water 2 eggs
1 1/2 Tbsp. dry active yeast 1/2 Tbsp salt
1/4 Cup white sugar (1/2 cup if rolls) 5 Cups flour
1/4 Cup olive oil (1/2 cup if rolls)
Stir: water and yeast. Let sit for 5 min. Add sugar and oil. Add eggs. Add 2 cups flour. Add salt (and basil, oregano, and garlic salt if wanted). Add rest of flour. Might need more or less flour depending on texture. Should not really be sticky. Knead for 5 min. Let rest for 15 min.
After knead then it differs for rolls and dough:
Dough: Let rest for 15 min with towel covering. Separate into 2 equal parts. Roll out and top.
Cook at 350 degrees for 15-20 min.
Rolls: After kneading roll out into 2 " balls and set on cooking sheet, cover for 45-50 min. Can make croussant (sp?) rolls by rolling out into pizza shape and cutting with pizza roller into triangles. Roll largest side into point.
Cook at 375 degrees for 12-15 min.
Another EXTREMELY GOOD recipe I have found lately is one for Whole Wheat Chocolate Chip Banana Muffins. They are TO DIE FOR! I was skeptical about using the whole wheat but that's all I had yesterday and I'm so glad for it. Try
these! Seriously.
"Healthified" Banana-Chocolate Chip Muffins
85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!
Prep Time: 15 min
Total Time: 40 min
Makes: 12 muffins
|
| 1 2/3 | cups Gold Medal® whole wheat flour |
| 2/3 | cup sugar |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1 | cup mashed very ripe bananas (2 to 3 medium) |
| 3 | egg whites |
| 1/4 | cup canola oil |
| 1/4 | cup fat-free (skim) milk |
| 1 | teaspoon vanilla |
| 1/3 | cup miniature semisweet chocolate chips |
|
| 1 | tablespoon sugar |
| 1/8 | teaspoon ground cinnamon |
| 1. | Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups. |
| 2. | In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt. |
| 3. | In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups. |
| 4. | In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups. |
| 5. | Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. |
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
|
| One of the secrets to tender muffins is to not overmix the batter. Stir just until the dry ingredients are moistened. |
|
| Bananas that are too ripe for eating are perfect for baking. If you can't use them right away, just freeze. They'll turn dark brown on the outside, but be soft and ready for baking (when thawed) under the peel. |
|
| Wrap cooled muffins individually and freeze. You can grab just one for breakfast on the go. |
210 (
60);
6g (
1g,
0g);
0mg;
160mg;
33g (
3g,
18g);
3g
0%;
0%;
4%;
6%
1 ;
1 1/2 ;
0 ;
1 2
