Easy Recipe

Pour Me Another Pizza Pourable Dough Recipe

September 1, 2020 By Paula 3 Comments

Pour Me Another Pizza
Pourable Pizza Dough Recipe

Mix, let it sit a while, then pour this liquid pizza dough into a pan. Let it have a short rest, top it off, bake to perfection and enjoy.

Makes one 13-by-18-inch pizza or two 12-inch round pizzas

INGREDIENTS

400 grams (2¾ cups plus 2½ tablespoons) bread flour

2 teaspoons white sugar

2 – ¼ ounce packets (4¼ teaspoons) instant yeast

1½ cups water, 100°F to 110°F

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, divided, plus more for oiling your hands

1 pound Campari or cherry tomatoes

6 ounces whole-milk mozzarella cheese, shredded (3 cups)

1 teaspoon dried oregano

Flaky sea salt, for sprinkling (optional)

DIRECTIONS
In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing. Turn off the mixer and let rest 10 minutes. Add 2 teaspoons kosher salt and mix on medium for another 5 minutes. (You can add more salt if you like a more traditional salty pizza crust) The dough will be shiny, wet and elastic.

Coat a large bowl with 1 tablespoon oil. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. Flip the dough with the spatula to oil all sides. Cover tightly with plastic wrap and let rise in warm spot for 4 to 5 hours.

When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes.

Meanwhile, heat the oven to 500°F with a rack in the lowest position. If using Campari tomatoes, cut them into quarters; if using cherry tomatoes, cut them in half. Place the tomatoes in a large bowl and mash gently with a potato masher. Transfer to a fine mesh strainer set over a bowl and set aside to drain until ready to use. I choose to use pizza sauce instead of tomatoes.

After the dough has rested, oil your hands, and, working from the center, gently push the it into an even layer to the edges and into the corners of the baking sheet; be careful not to press out all of the air. It’s fine if the dough does not completely fill the pan, but it should come close.

Drizzle the tomatoes with the remaining 1 tablespoon oil, then toss. Scatter over the dough, leaving a narrow border. Let rest for another 30 minutes. Scatter the cheese over the dough, then sprinkle with oregano, pepper and kosher or flaky salt (if using). Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. Slide the pizza from the pan onto a wire rack and cool for a few minutes before slicing.

To make two 12-inch round pizzas: Follow the recipe to make and rise the dough. When the dough is ready, generously mist two 12-inch round pizza pans with cooking spray, then pour 1 tablespoon oil onto the center of each. Scrape half the dough onto the center of each pan. Continue with the recipe, allowing the dough to rest for 20 minutes before pushing it to the edges of the pans and adding toppings. Bake one at a time, reducing the baking time to 12 to 15 minutes.

TIPS

It will be quite a challenge but this dough can be mixed by hand if you do not have a machine with a dough hook. You can check out King Arthur Baking’s post Kneading Wet Dough By Hand for help.

Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juices from the tomatoes.

If you do not have instant (also called rapid-rise) yeast, it’s fine to use one ¼-ounce packet of active dry yeast. But if so, stir the sugar and yeast into the warmed water, then let stand until the mixture is bubbly, about 5 minutes, before adding it to the flour (if the mixture does not bubble, the yeast is dead so you will need to get a fresh batch).

Don’t go crazy with your pizza toppings. Doing so can leave your pizza weighed down and soggy. Pizza places can do it because they use air impingement ovens.

Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juice from tomatoes and any toppings that are in juice.

Instant Yeast vs Active Dry Yeast: The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. If you are using Active Dry Yeast for this recipe, place it in a bowl or measuring cup with the water and sugar to dissolve it before adding it to the flour If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

I choose to use pizza sauce instead of tomatoes.

Low moisture topping suggestions:

Lunchmeats such as ham, pastrami, canadian bacon, or pancetta
Sliced pepperoni or salami
Black or green olives, pitted and halved
Roasted red peppers, patted dry and cut into strips
Roasted or blanched hard squashes, and root vegetables
Marinated artichoke hearts, patted dry and cut into chunks
Capers, drained and patted dry

Suggestions for adding wet ingredients

Precook bacon, sausage, ground beef, and other meats before adding
Carmalized/sauteed onions or mushrooms
Precooked pineapple

More Great Recipes on Sweet Southern Savings

EASY to Make RECIPE! No Churn Sundae Swirl Butter Pecan & Coffee Flavored ICE CREAM!

August 19, 2020 By Paula 7 Comments

Let me start by telling you about the coffee that inspired this recipe.

You can enjoy a delicious cup of this Sundae Butter Pecan Ice Cream Flavored Coffee anytime. Thanks to the creators of this coffee you can even have dessert for breakfast. No Guilt, No Shame!

About the product:

- Drink your dessert ice cream hot or cold, Just fill your cup (glass not recommended)
  with ice and brew your ice cream flavored coffee on low setting.
- Extra fresh and filter brewed, using only the highest quality 100 percent Arabica beans.
- Sundae coffee Ice cream flavored pods are 2.0 Keurig K-Cup Brewer Compatible.

We found that when we brew up one these pods there is just a hint of the butter pecan with no lingering after taste. With rich and robust coffee as the base, each of these single-serve pods is bursting with the flavor of great coffee. Since we both really love the taste of this coffee, we are pleased that the flavor was not overpowering. However, we know that some are really looking for a strong coffee with a lot of added flavor. If this is you, we suggest brewing these pods on one of the smaller settings.

Not only have they mastered the art of making great tasting flavored coffee, but they’ve created heaven in a cup with this Sundae Ice Cream Flavored Coffee. Each of their flavors; Butter Pecan, Pralines & Cream, Chocolate Caramel, Rocky Road, Dulce de Leche, Mint Chocolate Chip, Peanut Butter Cup, Vanilla Swirl, Maple Walnut, Mocha Chip, Ice Cream Sandwich, and Toffee Crunch flavors; all live up to the high standards set by this brand. Rich and full of flavor, they remind us of fun summers of yesteryear.

Speaking of Summer… Summer is a time when we look forward to being carefree and often get to enjoy a vacation. Whether you have plans to climb a mountain, do a bit of off-roading, play in the surf or just spend time lounging poolside; for most of us, summer also includes some yummy treats. It’s been proven, no time passes faster than the summer months and that which you have your favorite frozen dessert in your hand.

Have you been dreaming about having a cup of coffee with a big bowl of butter pecan coffee swirl ice cream? Yeah, now that I mentioned it, you want ice cream!

Sundae Swirl Butter Pecan Coffee Ice Cream

No need to dig out the ice cream churn. Because, this easy recipe doesn’t need one!

1 Tablespoon instant coffee granules
1/8 cup hot water
2 cups (480ml) heavy cream
1 can (14oz/397g) sweetened condensed milk
1 cup toasted pecans, chopped, chilled
1 1/2 Tablespoons unsalted butter, melted
1/2 Tablespoon pure maple syrup
smidgen of sea salt

Instructions:

First in a small bowl or cup, dissolve the coffee granules in the hot water. Set aside.

Next, toast the pecans. You can do this on the stove or in the oven. To toast them in the oven, add chopped pecans to a baking sheet and toast them in the oven at 400 degrees Fahrenheit for 5-10 minutes. Turn them halfway to avoid browning on one side. When done, immediately remove from the sheet and place in a metal or glass container. You can also toast nuts by placing them in a dry nonstick skillet and cooking them over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately and place in a metal or glass container. Set aside.

For the next step you will need two medium bowls and two spoons/spatulas for stirring. I prefer to use spatulas since I’m going to need them to fold in the heavy cream in the next step.

For the butter pecan flavored ice cream:

In one of the medium bowls, stir together the melted butter, pecans, sea salt, and maple syrup, and the 1/2 the can of sweetened condensed milk, until fully combined. Set aside.

For the coffee flavored ice cream:

In the second medium bowl, stir together the other 1/2 of the can of sweetened condensed milk and the dissolved coffee, until fully combined. Set aside.

To make the ice cream base:

Pour the heavy cream into a large bowl. Using a handheld or stand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Now, place 1/2 the cream into the bowl with the coffee mixture and the other half into the bowl with the pecan mixture.

Next, fold the heavy cream into each mixture.

To swirl the ice cream:

To do this you will spoon the mixtures into a 9×5-inch loaf pan or 2-quart container. Alternate spoonfuls of coffee and butter pecan ice cream into your pan. Once all the ice cream is in the pan, using one continuous motion, drag an offset spatula or butter knife through it from end to end and then side to side to create lines that are both horizontal and vertical.

Cover and place in freezer. Freeze for 6 hours or until firm.

TIPS:

Make sure you are swirling all of your ice cream by having your spatula/knife lightly touch the bottom of the pan.
For a super chunky ice cream you can fold in coarsely chopped dark chocolate into the coffee ice cream. For tips on how to prevent your chocolate from feeling gritty read this post.
A smidgen of something is half a pinch or 1/32 of a teaspoon.
Preparing your toasted pecans and/or chocolate pieces ahead of time and placing them in the freezer to chill before adding will help your ice cream set faster. (Ice creams full of chunks take longer to set, and pre-chilling the chunks makes for faster hardening times, which in turn means slightly smoother, creamier ice cream when it fully freezes.)
Instead of instant coffee and water you can use 1/8 cup of any strong brewed coffee. (However, you will not get as much coffee flavor this way)
I had some ceramic mini loaf pans that I used part of the ice cream to make two individual servings for dessert.

What’s even better than a delicious cup of coffee? Coffee that’s been infused with the flavor of ice cream. Yes, just like all the great tasting ice cream we know and love this coffee delivers the delicious flavor of our favorite ice creams but without the guilt! And, it’s a good thing because, like us, once you enjoy the taste of these incredible ice cream flavors in your favorite coffee mug you’ll be wanting more.

So pick your favorite, brew up a cup or two, and savor the sweetness with someone special.

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How To Make Simple Foolproof Crepes

May 28, 2019 By Paula 65 Comments

Simple Crepes Recipe

You don’t need a crepe maker nor any special ingredients.

What are crepes? Crepes are one of those essential, versatile recipes that every home cook should know. Whether you go savory or sweet mastering these crowd-pleasing thin French pancakes opens up a whole world of delicious meals. Crepes are American pancakes, European cousin. Thanks to a thinner batter that has no leavening agent, they are larger, thinner, and more delicate than pancakes. However, although they look different, they taste very much like pancakes. If you’ve never made them, Fear NOT! You don’t have to be a world class French chef to make a perfect crepe. Crepes are easier to make than you think. These simple foolproof crepes, need just 6 common ingredients.

It’s time to see what you’ve been missing! Let the crepes begin!

INGREDIENTS

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

DIRECTIONS

1. In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Stir for a few seconds before using.

2. Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

3. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using or wrapping in plastic wrap and refrigerating or freezing.

Savory Variation
Add 1/4 cup chopped fresh herbs, spinach, or sun-dried tomatoes to the egg mixture.

These savory crepes are typically filled with fillings like meat, cheese, eggs, vegetables, herbs and other types of savory fillings too. Don’t the chicken breast and herb crepes above just look delicious?

Sweet Variation
Add an extra 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the egg mixture.

Sweet crepes are typically served with sugar, syrup, fruits, chocolate, custards, whipped cream, or ice cream. Or, with Nutella and bananas like the yummy filled crepes pictured above.

TIPS: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. You can also use water, almond milk, cashew milk, soy milk, or any plant based milk to make these crepes. The batter will keep in the refrigerator for up to 48 hours. If not using immediately, stack cooked, cooled crepes and place in resealable plastic bag. You can refrigerate for up to 3 days or freeze for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.

If you mess up the first crepe or two, don’t worry. The two most common problems are cooking temperature and thickness. Adjust your heat or add a bit more liquid, if necessary. If your crepes are rubbery, you are cooking them to slow. If you are having difficulty spreading the batter evenly around the pan, it is to thick. And remember, your technique will get better with each crepe you make.

What are some of your favorite fillings or toppings for crepes?

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY

April 10, 2015 By Paula 3 Comments

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

EASY
3-2-1 Pie Crusts and Biscuits 1-2-3
RECIPES

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

Orblue Professional Stainless Steel Pastry Cutter:

- Superior Quality – The Professional Dough Blender is engineered from stainless steel construction so it will NOT break, bend, or rust.
- Effortless Mixing – This pastry blender with blades quickly cut butter or margarine into dry ingredients such as flour, sugar, or baking powder, combining a set of wet and dry ingredients seamlessly so you can bake your pie crust or cookie like a boss.
- Good Grip – The black soft-grip handle of the dough cutter absorbs pressure and won’t spin or come loose in your hand
- 100% Guarantee – If you have any problems FOR THE LIFETIME OF THE PRODUCT, they will refund your order in full PLUS supply a new item.

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

My Thoughts:
Having used my Mom’s pastry cutter I’ve been wanting one of these for a long time. This one has a nice sized handle design for an easy grip and I found that does a beautiful job of cutting in butter. Your homemade pie crusts will be flaky and your biscuits light and airy when you use this professional quality pastry cutter to make them.

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

1-2-3 Buttermilk Biscuits

Makes about 2 dozen 2-inch biscuits

Ingredients
1/2 cup (1 stick) very cold unsalted butter, cut into 1-inch cubes, plus 2-3 tablespoons butter, melted for drizzling

2 1/2 cups self-rising flour, sifted, plus more for dusting the work surface

1 1/4 cups buttermilk

Instructions
Preheat the oven to 450 F. Lightly grease or line the baking pan(s) with parchment paper. Place 2 1/4 cups flour into a bowl. Using a pastry cutter, cut the cold butter into the flour until it has combined to form a mealy mixture with the largest portions no bigger than a pea. Add the buttermilk to the flour mixture, mixing gently until everything is moistened.

Using a portion of the remaining flour, flour your surface and turn the mixture onto it. Knead a couple of times; if to sticky to handle, sprinkle some flour on top. Pat the dough into an approximately 9×5-inch rectangle, and fold it in thirds, folding each outer side in (like you would a letter). Rotate the dough, pat it again into a 9×5-inch rectangle, and repeat two more times.

Pat the dough to a half-inch thickness on your floured surface. Cut into 2-inch circles using a biscuit cutter or floured rim of a drinking glass. Do not twist the cutter. Tip: Try to get as many biscuits as you can because the rise on biscuits from re-rolled dough is not as good.

Place in the pan so that the biscuits touch one another. Drizzle with the melted butter. Bake for 13-17 minutes, or until lightly browned. If you prefer lighter biscuits, withhold the butter until after baking and drizzle to taste.

Remove from the oven and let cool slightly before serving warm. This recipe was found on Craftsy website.

3-2-1 Pie Crusts

3 parts flour, 2 parts fat, and 1 part water

Makes 1 crust.

Ingredients
1 1/2 cups all-purpose flour

1/4 teaspoon fine salt

1 teaspoon granulated sugar

1 stick cold unsalted butter (8 tbsp), cut into small pieces

4 to 5 tablespoons ice water

Instructions
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie. Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.

Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice. This recipe was found on the Chow website.