Jun 23, 2009

Homemade Pizza

Homemade Pizza

A few friends asked me for this recipe. My SIL and I found this and LOVE it!! I can't remember where we got it from though. Please be sure to read it all the way through BEFORE you start. This is super fun for the kids to do with you!! We like to cut the mounds smaller, like 4 or 5, and then each person can have their own pizza! Oh, and one more lil thing... If you like stuffed crust, all you have to do is use string cheese! Half the strings then roll it in the sides. Try it, you'll love it! Have Fun! ; )

  • 2 3/4 Cups All-Purpose Flour
  • 1 Envelope Active Dry Yeast
  • 1 teaspoon salt
  • 2 Tablespoons Olive Oil
  • 1/4 teaspoon Sugar
  • 1 Cup of Warm Water
  • 1 Can Pizza Sauce(left over spaghetti sauce works too)
  • Shredded Cheese
  • Your Favorite Toppings
Pour warm water, yeast, and sugar into small bowl, stir with fork, set aside. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Mix the dough until it comes together. Add a small handful of flour a bit at a time as needed. Spread flour onto the counter, and dump out the dough. Knead until it doesn't stick to your fingers. Rub a bowl with olive oil. Put dough in and cover securely with plastic wrap. Let it sit in a warm spot for about an hour. Gently punch dough once. Place dough on floured surface. Cut dough into 3 equal pieces. With your palm, roll each piece against the table to form a mound. Cover with a damp towel or plastic, and let rest 5min. Roll out the dough to about the size of a dinner plate and just under 1/4 inch thick. Put on baking sheet. Then with the back of a spoon, spread out about 1/4 Cup of pizza sauce over the inner crust. Then add toppings. Place in a 475 degree oven. Bake until the cheese is melted and gooey, and the crust is nicely browned. About 15 to 18 min.
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1-1/2 Cups fresh strawberries, sliced (about 1 pint with a few left over

1 cup granulated sugar, divided

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

2 eggs

1/2 tsp. vanilla extract

1/2 cup melted butter (1 stick)

Preheat over to 350. Lightly grease and flour a standard glass loaf pan (8x5"). Rinse, core and slice the strawberries, place in a small bowl and sprinkle with 1/2 cup sugar. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat the eggs until foamy, then add the vanilla extract and melted butter. Make sure the melted butter isn't too hot -- just barely melted. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.

Yield: 1 loaf
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Banana Bread

This is my Banana Bread recipe that Camp Director Winnie talked about in the Campfire Chat today. I had written it quickly for a Ravelry post, so excuse the rushed way it's written.

2 lg. eggs
1 cup sugar
1/3 cup veg oil
3 ripe bananas, mashed
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp. nutmeg (or mace if want milder)
2 2/3 cups all-purpose flour
1 cup sour cream
1 cup chopped walnuts (or pecans!)

Preheat to 350
grease/flour 2 loaf pans
sift together baking soda and powder, salt, cinnamon, nutmeg, flour, set aside
in another bowl or mixer, beat eggs, sugar, oil. add vanilla
blend in bananas
add flour mix all at once to wet ingredients
when combined, add sour cream and optional nuts
pour half batter into one pan, half into another (these will be flat loaves that will not spill over) Bake for 40 minutes
Check. The loaves are done when a toothpick inserted in the center comes out clean.

If browning too fast, put tin foil over top for last 10 mins. cool in pan 10 mins, then cool on wire rack.
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Ha Ha!

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Jun 22, 2009


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Jun 20, 2009

Pear Bread

This is the talked-about bread from HSKS7

Pear Bread
Makes 16 adult or 32 kid sized slices.
Can be doubled to make two loaves and freezes well if wrapped tightly.

1 1/2 cups regular white flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon or a bit more cinnamon
1 cup granulated sugar
2 eggs, beaten
9 oz. Gerber, Stage 3 Pears (1 full jar and 1/2 2nd jar)

Preheat oven to 325 degrees
Butter bottom and sides of a standard bread pan
Combine first 5 ingredients in a large bowl
Add eggs to bowl and stir a few times, but not fully mixed
Add pear puree and mix completely
Put batter in the bread pan and bake for 47 minutes or until a toothpick inserted in the center comes out clean.
Let sit for 10 minutes before removing from pan to cool.
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Jun 18, 2009

A New Look!

The HSKS Recipe site has a new look! This blog was started back during HSKS 4 by Cassandra Puddlemere. The blog is a way for us to share some of our favorite recipes. Often I see people requesting a recipe on the rav boards and just knew that we needed to revamp this site and make it a little more navigation friendly.

If you do not have access to this blog, are an HSKS swapper all you have to do is email Miss Wartbobble and she will give you author access to be able to post here.

Please make sure that you tag your post with the appropriate tags:
  • Appetizer
  • Dessert
  • Entree
  • Beverages
This will make it easier for people to find your recipe in the future.
Thank you in advance to all of our contributors!!
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The recipe site is going through a remodeling. The recipes will be linked by category in the images to your right. They can be posted here by HSKS swapees directly or someone can post them from recipes that they see in the HSKS rav boards from other swappers. Be patient while the dust settles. Hope you like the new look!
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Feb 20, 2009

The Snitch, The Snotch, You've Found The Snitch!!!

Congratulations!!! You've found the Snitch!
Please make sure that you comment on the appropriate post of the main HSKS 7 blog the exact url of this post AND the name of the recipe just below.
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Jan 31, 2009

Raspberry and Chocolate Scones

4 cups (560 grams) all purpose flour
2/3 cup (130 grams) granulated white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (150 grams) unsalted butter, cold and cut into pieces
4 ounces dark chocolate chips (about 1 cup) (100 grams)
1 1/2 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoons vanilla extract
2 large eggs, lightly beaten

Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk or cream

Instructions: Preheat oven to 350° and place rack in middle of oven. Line two baking sheets with silpat or parchment paper.

In a food processor bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture by pulsing 15 times. The mixture should look like coarse crumbs. Stir in the chocolate chunks (chips) and raspberries.

In a bowl whisk together the yogurt, vanilla extract, and egg. Add the flour mixture and stir just until the dough comes together. Do not over mix. Using an ice cream scoop (or 1/2 cup measuring cup), place six scones on two baking sheets (12 scones).

Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 20 minutes or until golden brown. Transfer to a wire rack to cool.
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Jan 25, 2009

Pink Dalmatians

From Carma's Cafe

1.75 cups flour
.75 teaspoon baking powder
.5 teaspoon baking soda
.5 teaspoon salt
.75 cup butter, softened (6 ounces)
.75 cup light brown sugar
1/3 cup Sugar
1 teaspoon vanilla
1 large egg
2 cups white chocolate morsels (1 bag)
1 cup dried cranberries (such as Craisins®)
.75 cup chopped macadamia nuts

In a medium size bowl, whisk together flour, baking soda, baking powder and salt. In another bowl (or stand mixer) cream the butter, brown sugar and white sugar until light and fluffy. Beat egg and vanilla into butter/sugar mixture. Add the flour mixture to the butter/sugar mixture about 1/3 at a time being careful not to overmix. Stir in cranberries, white chocolate and macadamia nuts.

Drop by full tablespoons onto silpat or parchement lined cookie sheet about 2 inches apart. Bake at 325° for approx. 11 minutes.

For larger "cafe size" cookies drop ice cream scoop (1/4 cup) mounds of dough and bake for approx. 13 minutes.
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Jan 18, 2009


  • 1 cup (8 oz) club soda or cream soda
  • ½ cup (4 oz) butterscotch syrup (ice cream topping)
  • ½ tablespoon butter


Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
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