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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STRAWBERRY BREAD

Ingredients:

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.

Ingredients:
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!)

Directions:
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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Eggs

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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.

Ingredients:

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)

Directions:
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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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!!
Winnie

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Remodeling

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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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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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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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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Butterbeer

Ingredients:

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

Directions:

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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Easy Spinach Quiche

• 1 refrigerated pie crust
• 1 (16 oz) package frozen chopped spinach, thawed and drained
• 1 (8 oz) package shredded mozzarella cheese
• 1/2 lb sausage, cooked, crumbled, and drained
• 1 cup milk
• 3 large eggs
• dash of garlic salt
• 1/4 tsp of salt
• dash of pepper
  

Preheat oven to 350 degrees. Unroll pie crust and place in deep-dish pie pan. Scatter a handful of cheese in bottom of pie crust, followed by spinach and sausage. Beat eggs and milk together with salt, garlic salt, and pepper. Pour over spinach and sausage. Top with remaining cheese. Bake quiche for 50-60 minutes or until knife inserted in center comes out clean and cheese is lightly browned.

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Yummy.....

This is a favorite at home. I love helping my mom make it, it makes the whole house smell great.

Potato Soup

Supplies

6 bacon strips, diced

3 cups cubed, peeled potaoes

1 can (14.5oz) chicken broth

1 small carrot, grated

1/2 cup chopped onion

1 tbsp. dried parsley flakes

1/2 tsp. celery seed

1/2 tsp. salt

1/2 tsp. pepper

3tbsp. all-purpose flour

3 cups milk

8 oz process cheese (Velveeta), cubed

In a large saucepan, cook bacon until crisp; drain and dice. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted. Enjoy.

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Spaghetti salad with an asian touch

This is a favorite in our family, looks strange, but always the first salad bowl to be empty during a barbecue...

500 g cooked spaghetties
250 g leek or green onions
250 g ham
6 Tablespoons lemon juice
6 Tablespoons soy sauce
3 Tablespoons asian spice mix

Cut leek/green onions and ham into very small pieces.
Mix lemon juice, soy sauce and asian spice mix to a salad dressing.
Add spaghetti, leek and ham to the dressing and mix everything. Works best when the spaghetties are still warm, they soak up the dressing better then.
Put into fridge for at least one hour, tastes even better when it can sit over night.

I hope you enjoy as much as we do

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Cottage Pie

This, and its relation Shepherd's Pie, are traditional favourites in England, and a regular dish on the Wigworthy table. The only difference is which meat is used. Shepherd's Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.

1lb minced beef

1lb diced carrots

One large onion, chopped

4oz green peas

4oz green beans, sliced

Enough gravy granules to make 1 pint thick gravy

(or 1 pint of stock and a sauce thickening, e.g. cornflour)

2lb mashed potatoes (I mash them with salt, pepper, milk, and cream)

1. In a large pan boil (yes!) the meat in water or stock until cooked through.

2. Add all vegetables and simmer until just tender.

3. Add gravy granules, or sauce thickening mixed with a little water.

Stir to make a thick gravy.

4. Transfer to a casserole dish and cover with the mashed potatoes.

Fluff the topping with a fork.

5. Cook in a hot oven for approximately half an hour until the potato topping has browned.

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Mrs. Wigworthy's Rhubarb and Ginger Jam

This is how I make it. The quantities are approximate - I always do 'roughly a pound' etc... To convert to metric weights note that one pound is approximately half a kilo (so half a pound is approx. 250 grammes etc...)

Makes 3 - 4 lbs

2 1/2 lb trimmed and chopped rhubarb
A few tablespoons of orange juice

2 1/2 lb sugar (preserving sugar with added pectin will aid the set)

Juice of 2 lemons

2 teaspoons ground ginger

4 oz finely chopped preserved or crystallized ginger

1. Cover the base of a jam pan with the orange juice, add the rhubarb and gradually bring to the boil over a gentle heat.

2. When the rhubarb has stewed until it is all soft gradually add the sugar, stirring well to aid dissolving.

3. Add the remaining ingredients and bring the mixture to a full boil, stirring frequently. Keep the mixture boiling hard until it reaches setting point (I use the cold saucer test).

4. Transfer to warm sterilised jars and cover immediately.

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Magic Middles

Makes 26 small cookies or 12 large cookies

Bake 7-9 minutes for small; 9-12 for large

Preheat oven to 375°

Line with parchment or lightly grease 2 baking sheets

Dough

1 1/2 c unbleached all-purpose flour

1/2 c cocoa powder

1/2 t baking soda

1/4 t salt

1/2 c granular sugar (plus more for dipping)

1/2 c brown sugar

1/2 c butter, unsalted (or omit salt from recipe)

1/4 c smooth peanut butter

1 t vanilla extract

1 large egg

Magic Middle

3/4 c smooth peanut butter

3/4 c confectioners’ sugar

To make dough:

In a medium mixing bowl, whisk together the flour, cocoa, baking soda and salt. In another medium bowl, beat together the sugars, butter and peanut butter until light and fluffy. Add the vanilla and egg, beat to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands, rill the filling into 26 on inch balls (or 12 larger balls).

To shape the cookies:

Break off about 1 Tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palm of your hand to smooth it out. repeat with remaining dough and centers.

Dip the top of each cookie in granulated sugar and place on the prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to slightly flatten each cookie.

Bake the cookies for 7-9 minutes (or longer for larger cookies), until they are set. Remove from the oven and let cool for 5 minutes then move to wire rack to cool completely. Store in an airtight container.

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Yule Logs

Here is the recipe that I posted on my blog. It makes a great snack when watching Quidditch Matches or Muggle Football! (Go Pats!)

Yule Logs

2 - 8 oz. tubes of refrigerated crescent rolls
1 - 8 oz. package of cream cheese, softened
1/4 lb. sausage, cooked and crumbled
1/8 tsp. salt
1 egg, beaten
1 - 2 tbs. poppy seeds
Unroll each tube of crescent dough into a rectangle, pressing to seal perforations. Combine cream cheese, sausage and salt; spread evenly over each rectangle of dough. Starting with the long side, roll each rectangle jelly roll style, then pinch seams together.Slice each log into one inch pieces. Place slices on a greased baking sheet, brush with egg wash and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen.

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Two Recipes

Hello all! I'd like to share with you two recipes. One is a new recipe to me and I modified it right out of the gate. The other is an old family recipe that has been passed down for... um... lessee here... 6 generations at least.

To start with, the Hogwarts recipe:

Treacle Tart (yep!)

the recipe I modified can be found HERE.

Ingredients: (This tastes kind of like candied lemon.)

1 refrigerated pie crust (1/2 box)
9 TBSP golden cane syrup (I got mine at Cost Plus World Market)
*note: if you don't have cane syrup, you probably could use a light-in-flavor molasses.
9 TBSP plain breadcrumbs
grated rind and juice of 1 lemon
1/2 tsp ground ginger

Use pie crust to line a 9" pie pan. Cut off all the crust above the top of the pan. I ran a knife along the top, parallel to the counter to do this. Preheat oven to 375 degrees.

Put the syrup in a small saucepan on medium low heat. When the syrup becomes a little more fluid, add the breadcrumbs, lemon rind, 1 TBSP of the lemon juice, and the ginger. Cook for about 5 minutes, just until it's almost bubbly and well mixed. (The cooking step can be ignored, but I found it blended the flavors better) Pour into the pie pan. It won't be very deep.

Use a knife to loosen the edges of the pie crust from the pie pan. Fold the crust over gently, without pushing the crust into the filling or pinching it together. Mine ends up looking like waves of crust. If you want, you can roll out the leftover crust and cut it into strips to make a lattice top. Mine looked kinda stupid.

Bake 25-30 minutes or so. The important thing is the pastry being cooked - the filling will simply follow suit. Let cool a bit and nosh the deliciousness.

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And now, for my family recipe. Not one person I've fed this to has ever not liked this.

Paprikasch (sometimes called Hungarian Goulash, but not in THIS family!!!)

4 TBSP bacon grease (you should ALWAYS save your bacon grease!)
Onion the size of an egg, chopped fine

- saute the above until golden

Add:

1 heaping tsp paprika (yeah right... we usually add 2 TBSP or so, laughing all the way)

1 pound cubed veal, young chicken, or beef (we usually do beef, but that's cause we're a beef packing plant family)

1 tsp salt or more to taste (we actually tend to just do a quick sprinkle)

1 quart water

Simmer VERY slowly for 1.5 hours. 45 minutes before serving, add 1 med potato, diced. Five minutes before serving, you may also add the following:

Spoon Dumplings (often called the best part of Paprikasch)

1 c flour
1 egg
enough water to make the dough the consistency of baking powder biscuits.

Drop by scant teaspoon into the paprikasch. COVER and LEAVE IT ALONE for 5 minutes or until the biscuits are floating. (I hope you have a glass lid!)

Enjoy. Oh so very yummy, and now I think I'll have to cook it this week sometime.

As my great grandmother Weinschrott used to say (and I have no clue what it REALLY means)

Ich wunsch, Ich wunsch
Ich wissen nicht vas
Greifen zei sak
Ein gabe fur alles

Cheers!

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