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11  COOKING / Recipes and Cooking Tips / amaaazing homemade pizza on: September 01, 2009 08:36:44 PM

My dinner.  Cheesy

I used this recipe for the dough, using mixer, but I bet you could do it by hand as well. http://www.recipezaar.com/Soft-Italian-Bread-Sticks-Abm-104628


    * 1 cup warm water (70 to 80)
    * 3 tablespoons soft butter
    * 1 1/2 teaspoons salt
    * 3 cups bread flour (All purpose works well also)
    * 2 tablespoons sugar
    * 1 teaspoon italian seasoning
    * 1 teaspoon garlic powder
    * 2 1/4 teaspoons active dry yeast (about 1 packet)

 Pour the warm water into your mixing bowl. Add the sugar, and let dissolve. Add the yeast and let sit for a few minutes, until dissolved. (This is 'blooming' your yeast, to make sure it's good.) Then add the salt and seasonings, if you decide to use real, minced garlic, then it would be extra good. Add in the butter and mix best you can. Dump in a bit of the flour (about half) and mix in stand mixer with dough hook. Continue to add the flour until the dough is ready. (If you need help on this, find a recipe that makes bread dough with a mixer. You want the dough to take just enough flour until it's not sticky anymore.) When the dough is ready, pull it off the hook and leave it in the bowl with a towel covering it for about 30 mins. (You can let it sit longer if you need to)

This made three pizza balls. I stretched it out- I've found the easiest way to do this is to start to pull it apart, then once it's about as big as your open hand, hold it by the edges and rotate, letting it stretch to the floor until it is as big and as thin as you'd like.

Spread a bit of olive oil on a foil covered cookie sheet, and lay out your dough. Brush the edges of the dough with some olive oil, then add your toppings!

On mine, I used Hunts Garlic and Onion spaghetti sauce, reduced down a little bit. If I had planned it out, I would have made some sauce from scratch, but this was very good.

Next I put on some basil leaves, then covered with mozzarella cheese.

Then my actual toppings were:
  • olives
  • mushrooms
  • sundried tomatoes (I won't use these again, they were kinda weird. But I tried it, and expanded my taste bud horizons)
  • italian sausage

It was really good.

*note* I am not a professional baker. I don't really know what I'm talking about with bread. But this is how it works for me. If I explained the yeast or the dough making wrong, please let the rest of us know! lol
12  OCCASIONS AND HOLIDAYS / Weddings and Bridal Showers / Re: Alternative Guestbook Ideas on: February 15, 2009 01:12:27 PM
We absolutely want to do a photobooth- I figured that we'd build a little room or maybe get a tent and set up a digital camera, laptop and instant printer- let ppl pick their favorite photo and print out two copies- one to take home and one to put in the photo book and they could write around their page. Oh, and we'd absolutely have a trunk of props and costumes and hats and such, and maybe get one of the younger teens to man it, make sure that people don't go deleting pictures that they are embarrassed of! And, since we'd have digital copies of everything, we can frame them later and use them as artwork in the new house.

I'm excited.
13  California / California: Central / Re: Bakersfield???? on: January 02, 2009 11:58:33 AM
I'm interested... I sent you an email
14  COOKING / Dessert / Re: buttercream frosting? which is right? on: December 23, 2008 08:30:17 PM
the extra vanilla will just give it more flavor- whichever you pick, keep the vanilla at 1 tsp, if not a tiny bit more
15  COOKING / Dessert / Re: Cheapest/Easiest Last min gift ever-Chocolate Toffee Pieces; "Christmas Crack!" on: December 23, 2008 08:28:13 PM
Margarine will work- you just need to boil it a little bit longer to get more of the water out. This stuff is really good, but I've never put it in the oven before, I just boil the sugar mixture to 300 degrees and then pour over the crackers and let it set. Yum- I've got some cooling on the stove right now!
16  COOKING / Dessert / Re: Cookie issues - with sad little pictures. on: November 03, 2008 03:25:18 PM

Use half baking powder and half baking soda- instead of the full amount of powder

??  Isn't the tollhouse recipe the one that's all baking SODA?  Maybe it's different in different countries?

Just wondering, not trying to be nitpicky.  Smiley

ahh... just caught that. soda, not powder. Idk which one is usually is, just that I use half and half. One is supposed to have it rise right away, and the other makes it rise in the oven. Or something like that. Idk the science, but it works for me! Smiley
17  COOKING / Dessert / Re: Cookie issues - with sad little pictures. on: November 03, 2008 07:14:11 AM
Those are my changes to the tollhouse recipe. Smiley
18  COOKING / Recipes and Cooking Tips / Re: What's for supper? on: November 02, 2008 05:33:36 PM
We're having oven-fried garlic chicken http://www.recipezaar.com/83561, potatoes au gratin http://thepioneerwoman.com/cooking/2008/10/creamy-herbed-potatoes/, and garlic steamed veggies. Yum yum.
19  COOKING / Dessert / Re: Cookie issues - with sad little pictures. on: November 02, 2008 12:39:20 PM
this website http://www.well.com/~vard/cookies.html is where I got all my tips from. They've got some good pointers.
20  COOKING / Dessert / Re: Cookie issues - with sad little pictures. on: November 01, 2008 09:31:20 PM
Oh- I also use 1 cup brown sugar and 1/2 cup white and I always microwave the butter to liquid form, and let it cool a bit- just so that it won't cook the eggs!
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