Pizza Dough

3/4 c. plus 3 T. warm water

3 c. flour

2 T. powdered milk

3 1/2 T. sugar

1 t. salt

2 T. dried herbs of your choice (optional)

3 T. butter, cut into 4 pieces

2 t. yeast

Layer ingredients into bread maker in order. Select dough cycle. When done, place dough on lightly oiled surface and let sit for 15 minutes. Roll out or press into pizza pan. Add toppings. Bake at 400 degrees for 15-20 minutes. For thicker crust, let rise before baking.

Golden Harvest Muffins

2 c. flour

2 c. whole wheat flour

2 c. sugar

4 t. baking soda

4 t. cinnamon

1 t. salt

1/2 t. cloves

4 cups shredded apples or zucchini

1 c. shredded carrots or apples

1 c. coconut

1 c. raisins

1 c. applesauce

1/2 c. oil

1/2 c. milk

2 t. vanilla

3 eggs, beaten

Combine first 7 ingredients. Add next 4. Mix well. Add applesauce, oil, milk, vanilla and eggs. Stir just until moist. Fill greased muffins cups 3/4 full. Bake at 350 degrees for 20 minutes. Remove to wire rack immediately. Makes a lot.

Mormon Muffins

2 c. boiling water

1 T. plus 2 t. baking soda

1 c. Crisco

2 c. sugar

4 eggs

1 qt. buttermilk

5 c. flour

1 t. salt

4 c. 100% bran buds

2 c. 40% bran flakes

1 c. chopped walnuts or pecans (optional)

Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add eggs slowly; mix well. Add buttermilk, flour and salt; mix well. Add soda water very slowly. Fold cereals into mixture. Spoon into greased muffin tins. Bake at 350 degrees for 18 minutes.

Focaccia Bread

1 loaf frozen bread dough

2 cloves garlic, minced

1 1/2 c. shredded mozzarella

4 oz. romano cheese

2-3 roma tomatoes, sliced

dried oregano

Defrost dough. Roll into circle on pizza stone. Spread garlic over the top; sprinkle with oregano. Top with sliced tomatoes. Mix romano with mozzarella and spread over tomatoes. Bake at 425 degrees for 15-20 minutes or until dough is cooked through.

Strawberry shortcake trifle

1 pint fresh strawberries, sliced
4 tbs sugar, divided
2 packages instant vanilla pudding
1 3 oz. pkg cream cheese, softened
1 c heavy cream
2 c (1/2 inch cubes) shortcake or poundcake

Add 2 tbs sugar to strawberries and mix. Prepare pudding as directed, then add cream cheese and blend with mixer. Whip heavy cream with 2 tbs sugar. Place half of cake cubes in bottom of glass bowl, cover with pudding mixture, then alternate layers ending with whipped cream on top. Chill overnight, garnish before serving.

Spicy lemon edamame (from the SouthBeach cookbook

3 large garlic cloves, peeled and mashed
2 tsp. coarse sea salt
2 large strips lemon zest, cut into slivers
1/2 tsp. red pepper flakes
1 16 oz. bag frozen edamame, in the pod
2 tsp. fresh lemon juice.

In med saucepan combine 6 cups water, garlic, 1 1/2 tsp of teh sea salt, lemon zest and pepper flakes. Bring to boil, and cook 3 minutes to blend flavors. Add edamame, cook uncovered for 3 minutes. Drain well and put in bowl, discarding garlic. Toss with lemon juice and remaining salt. Serve warm.

Crispy Garlic Potatoes

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1 T. olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick (I just used what potatoes I had on hand)


Preheat oven to 475 degrees. Finely mince garlic, and sprinkle with salt. Stir together. Transfer to a small bowl; stir in thyme, pepper and 1 tablespoon olive oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.