Artisan Bread - Pizza

Using Cold Artisan Bread Dough           

Mix together in a bowl
1/2 c Speghetti sauce or Tomato sauce
1 tsp garlic
1 tsp basil
1 tsp oregano
1 tsp italian season

In a seperate bowl mix
1/4 c oil
1 tsp basil
1 tsp garlic
1 tsp oregano

1/2 - 1 c shredded cheese

Favorite Pizza Toppings
Preheat Oven and Pizza stone or heavy duty baking sheet at 455 degrees

Using cold artisan bread dough, about the size of a grapefruit, roll out with a rolling pin to 1/4-1/2 inch bake on baking stone for 8 minutes. When the timer goes off pull out the crust, spred a layer of sauce, toppings and cheese. Last brush the crust edges with the oil mixture and bake for 15 minutes. Enjoy!

Black Bean Veggie Soup

One of my favorite soups

1-2 ribs diced celery
1 medium onion diced
1-2 cups of diced carrots
1-2 TBSP canola or olive oil

Pour oil in a large pan and add carrots, celery, and onions, until the veggies start to soften. Add

1 pint black beans rinsed
1 cups water
1 can tomatoes either diced, stewed or event with chilies
1-2 bouillon cubes chicken or beef or veggie

(Add one bouillon cube with the water and then after seasoning if it needs more add the other one then.)

Cook on medium low or simmer until veggies are done.

Seasonings amounts are approximate because I season to taste in other words lightly sprinkle across the top and taste to see if it needs more.

2 tsp Garlic powder or mince a couple cloves of garlic
2 tsp cumin
2 tsp chili powder
2 tsp paprika
1 tsp celery salt (only sprinkle like ¼- ½ of the top of the pan a little goes a long way)

Salt as needed

Options: change up seasoning, add a can or frozen corn, 1-2 cups of cubed chicken (optional but fabulous)

(If you are using dry beans cook the beans until tender before adding salt or tomatoes or it will stop the beans from cooking the rest of the way.)

Top with shredded cheese, sour cream, and serve with corn chips I love Fritos.

Cheesecake

One of the best things about using the
powdered milk sweetened condensed milk
for this recipe is....you get a little more
volume in the cheesecake then with the
canned versions....and the best part is....it
really sets up firm!
1 recipe (or 1 can) sweetened condensed milk
1 8 oz yogurt cheese or store bought cream cheese (store bought low fat cream cheese will not work as well)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
1 premade 9” graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like--cherry seemed to be the most popular)

 Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
To low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the
cheesecake at all). Top with premade pie filling and serve. Yum!

 See www.everdayfoodstorage.net

Artisan Bread - Sandwich Pockets

Preheat oven 455 with baking stone or heavy duty baking sheet or use a hot griddle very hot.

Using cold artisan bread dough, pull a golf ball size, smooth and tuck under as you shape the dough into a ball. Let the dough rest just long enough until the oven or griddle are hot. Roll out using a rolling pin or use your fingers to make a circle about 1/4 inch thick. Bake in the oven about 8 minutes then flip over fir about 5 more minutes. Should puff up a little, serve hot. When they are cold use them like english muffins.

Yogurt Cheese/ Cream Cheese

                                                                     Yogurt Cheese

Pour yogurt into a clean non-terry dish cloth or cheese cloth or pieces of muslin fabric, over a colander over a bowl to catch the whey. Cover the yogurt with the excess cloth and leave in a warm place on your counter overnight. You should have a cream cheese looking product scrap off towel into a bowl, salt to taste and refrigerate.

Use like you would cream cheese.

homemade yogurt

1 quart lukewarm water 110-115 degrees (hot tap water is fantastic)
2 c powdered milk
¼ c plain or vanilla yogurt ( must say contains live active cultures)
or 2 tsp yogurt starter (find at health food store)

Mix the dry milk to the water about a ½ cup at a time to avoid lumps until all well mixed.

Mix the yogurt starter warm milk. Stir well. Pour into Jars (with plastic lids) or old yogurt containers with lids. Incubate for 6 – 8 hours.

This should make almost 2 quart of yogurt.

Save about ¼ c of the yogurt to make more yogurt. You will know when you need to start with new starter if your yogurt is not setting up in the 6-8 hours when incubated.

You can also leave a little on your counter top without incubating to get buttermilk like product.

After the yogurt is set scoop out. Do not stir the yogurt unless you want it as a drink.

Incubating Yogurt.

Small lunch box size cooler place jars in and fill with hot tap water. This should stay hot about 110-115 degrees not hotter than 120 degrees and undisturbed for 6-8 hours. After incubating check the yogurt by scooping not stirring.

Place warm jars in oven with a pilot light on 6-8 hours

The water should not be any hotter than 120 degrees.

If you have a week yogurt starter it may take longer to incubate.