I stole this from the internet. But it’s still my favourite pizza dough recipe!
1 cup warm water
2 Tbs honey
1 tsp salt
1 Tbs sugar
package of yeast
3 cups flour
2 Tbs olive oil
1/4 cup water
Add yeast to 1/4 cup of water.
Mix water, honey, salt and sugar.
Add yeast to mixture.
Add 1 cup of flour and olive oil
Add rest of flour: knead for 1 minute.
Rest 45 minutes in warm spot.
Rest 15 minutes.
Freezes well (add a bit of olive oil to ziploc bag). Makes two pretty good size pizzas.
As I said, I got this one off the internet and basically taught myself the intricacies of dough by trial and error. Actually I still rarely have it turn out the same way twice in a row, but it is very forgiving: that’s why I like the recipe.
An old friend’s recipe
1/2 cup shortening (margarine)
1 cup sugar
1 cup banana (ripe and mashed)
1 teaspoon baking soda
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons hot water
Grease tin. Cream shortening and sugar in bowl. Add egg then banana. Dissolve baking soda in water and add to goop. Add flour and salt — stir until flour is mixed. Don’t overstir!
Bake 20 minutes at 350° F.
Michele and I lived together for a spell and I have a lot of memorable cooking disaster stories (all mine sadly) from that time period. One thing I did learn how to make was her muffins. Still do and probably always will; they are just that good.
Apple Crisp = The Best
Cut up apples and place in a casserole. If apples are tart add a bit of sugar or maple syrup.
1/4 cup brown sugar
1/4 cup rolled oats (oatmeal)
1/4 cup flour
1/4 cup margarine
After mixing well sprinkle over the apples. Bake 35 minutes at 350 degrees F.
You can use this crumb recipe for a variety of different fruit: blueberries, saskatoons, fresh peaches etc. The time may vary if the fruit is denser than apples.
Another recipe I have eaten for years without ever deviating. Why change when the best is right in front of you. Occasionally I make a double batch of crisp…. Mmmmmmmm!
Your standard homemade pudding cake but way more chocolaty.
1 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup sugar
2 Tablespoons cocoa
Mix dry ingredients and add
1/2 cup milk
2 Tablespoons oil
1 cup walnuts (optional and I almost always skip them)
Spread on the bottom of a casserole dish.
1 cup brown sugar
4 Tablespoons cocoa
Mix and sprinkle over the bottom mixture.
Pour 2/14 cups of boiling water over the whole thing. Do Not Mix.
Bake for 45 minutes at 350 degrees F.
The crust will come to the top and the chocolate sauce will be at the bottom. Good served hot.
I loved these as a kid, but I will admit to going for the store bought more often than not these days; mostly for the lemon-flavoured ones. But Zak loves this chocolate recipe and it is his preferred Birthday cake of choice.
This recipe is subtitled Light in Color I have no idea why…
1 1/2 cup flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
Combine these dry ingredient and add:
3/4 cup mashed ripe bananas
1/3 cup melted margarine
1/3 cup milk
Stir but do not overmix. Batter will be lumpy.
Pour into greased loaf pan.
Bake at 350 degrees for 55 minutes.
The loaf is best after it has been left standing for a day. Freezes well.
Yet another recipe that means you never have to look otherwhere. I will admit that I use Michele’s Banana Muffin recipe for muffins but for a loaf, look no farther. I refuse to eat bananas just as an excuse to make this.
Best pancakes ever.
1 1/2 cup flour
3 Tablespoons sugar
2 1/2 teaspoons backing soda
1 teaspoon salt
1 1/2 cup milk
Beat eggs, sugar and milk and to dry ingredients.
Cook in hot skillet
Some people might question pancakes from scratch but I have been making an eating these since I was around 10. They are easy and awesome whether in you kitchen or cooking a the campsite. Eat these and you will, never, ever eat a premade mix again. Ever.
The recipe book my mom gave me when I moved out is falling apart so I thought I would post up my favorites for posterity and for Zak, if he ever needs them…
Laurette’s Crepe Suzette Pancakes
2 cups flour
2 tablespoons sugar
1 3/4 cup milk
pinch of salt
3 tablespoons oil
Batter will be very thin. Pour small amount into a hot skillet and swirl the skillet to cover and make the crepe very thin. Turn.
You eat these by stacking them. One crepe, some butter, some syrup and cover with another crepe. Repeat. After 4 or 5 (or even 6) cut the stack in half and fold into one big pile. No it’s not traditional, no it’s not even very French, but it is delicious. I have been eating these this way all my life and try and convert pretty much everyone I know to eating them this way.
Great meal to make with the kids as you get several pans going. If there are more than 3 of you, you definitely want a double batch.