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