PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in ordergiven or as per manufacturer's instructions. Set to 'dough' mode.

Food processor:
machine andPlace water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purpose flour other dry ingredients. Process until a soft ball forms. Remove from allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
covered withdissolve sugar and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, a tea towel about 45 minutes.

Starbucks® Frappuccino®

Here's one that I get requests for all of the time,and that you won't yet find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of Coffee& Milk" that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz. Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.
 Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.

Tidbits

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:

Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for
 canning. You can find it in the supermarket near the canning
 supplies. It is used in this recipe to make the drink thicker
 and creamier, and can be found in the original recipe. It does
 not add to the flavor and can be excluded if you don't care so
 much about duplicating the texture of the real thing.

Vanilla Ice Cream

Ingredients

• 2 quarts half-and-half cream
• 1/2 pint heavy cream
• 1 1/2 cups white sugar
• 4 teaspoons vanilla extract
• 1 pinch salt

Directions

1. Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Footnotes

• Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Nutritional Information

Amount Per Serving  Calories: 142 | Total Fat: 9.7g | Cholesterol: 32mg

Granny's Ice Cream

Ingredients

• 4 egg whites
• 2/3 cup sour cream
• 1/2 cup white sugar
• vanilla

Directions

1. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

Footnotes

• For coffee flavour: 2 teaspoons instant coffee. For rum raisin: Soak a handful of raisins in rum for a few minutes. These are just a few of my favorites. You can really go wild, adding chocolate, fruit, spices... whatever you like. It's VERY versatile.
• Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Nutritional Information

Amount Per Serving  Calories: 195 | Total Fat: 8g | Cholesterol: 17mg

Peanut Butter Ice Cream

 

 

 

 

Ingredients

• 4 cups half-and-half cream
• 3 cups non-fat dry milk
• 3 cups milk
• 1 1/2 cups sugar
• 1 1/2 cups peanut butter
• 4 teaspoons vanilla extract

Directions

1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

Nutritional Information

Amount Per Serving  Calories: 535 | Total Fat: 27g | Cholesterol: 41mg

Biscuit Ice Cream

Ingredients

• 1 cup milk
• 1/2 cup white sugar
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 3/4 cup white cake mix, sifted

Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutritional Information

Amount Per Serving  Calories: 378 | Total Fat: 31.6g | Cholesterol: 180mg

Easy Chocolate Ice Cream

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup chocolate syrup
• 2 cups heavy cream

Directions

1. Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

Nutritional Information

Amount Per Serving  Calories: 288 | Total Fat: 17.7g | Cholesterol: 65mg

Chocolate Velvet Ice Cream

Ingredients

• 2/3 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 3 egg yolks, beaten
• 2 2/3 cups heavy cream
• 1/3 cup semisweet chocolate chips

Directions

1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Nutritional Information

Amount Per Serving  Calories: 399 | Total Fat: 33.6g | Cholesterol: 184mg

Candy Ice Cream

Ingredients

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups candy-coated chocolate pieces
• 1 pinch salt
• 2 cups milk

Directions

1. Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Nutritional Information

Amount Per Serving  Calories: 1223 | Total Fat: 48.7g | Cholesterol: 54mg

Cranberry Orange Oat Cookies

 

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 cup brown sugar
• 1/3 cup applesauce
• 2 eggs
• 2 tablespoons orange juice
• 1 teaspoon grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 2 cups rolled oats
• 1 cup fresh cranberries, roughly chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information

Amount Per Serving  Calories: 98 | Total Fat: 3.2g | Cholesterol: 19mg

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Cranberry Orange Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped cranberries
• 1/2 cup chopped walnuts (optional)
•  
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutritional Information

Amount Per Serving  Calories: 110 | Total Fat: 4.8g | Cholesterol: 15mg

Children's Gingerbread House

Ingredients

• 3/4 cup butter
• 7/8 cup packed light brown sugar
• 1 teaspoon lemon zest
• 1 1/2 tablespoons lemon juice
• 1/2 cup molasses
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon ground ginger
• 2 teaspoons ground allspice
•  
• 6 egg whites
• 4 (16 ounce) packages confectioners' sugar, sifted

Directions

1. First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
2. In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
3. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.
4. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
5. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
6. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

Nutritional Information

Amount Per Serving  Calories: 736 | Total Fat: 10.3g | Cholesterol: 53mg