Enter me, a girl who loves to create and use her artistic nature for everything coming after these two amazing cooks. I have always felt a great responsibility to carry on this legacy of amazing cooks, but do confess I often give in to easier to prepare meals and recipes over the good ol' fashion way of doing things. On occasion I get the urge to be adventurous and then it almost feels like these women are in the kitchen with me. The other night we did home-made pizzas and I made the dough from scratch using my mother's kitchen aid mixer which we flew over from the states. She got this mixer for her wedding(even what every bride wanted in the '70s, not much has changed). The dough came out great and so did the pizzas. I got the dough recipe from here and have copied it below. I doubled it for three good-sized pizzas just to give you an idea of how much a batch could make; it also will vary on how thin or thick you want your pie, we like ours on the thinner side of life.
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
For thanksgiving this year I will be making my grandmother's awesome turkey and my H'y's pumpkin and pecan pie. These pies are famous and top secret. I cannot wait to indulge.
Anyone have great things their grandmother's passed down to them? Any holiday treats you are making in memory of loved ones? Please share :)
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
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| Jeff's regina (ham & mushroom) |
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| My, little bit of everything creation |
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| Casey's, play it safe pie. |
For thanksgiving this year I will be making my grandmother's awesome turkey and my H'y's pumpkin and pecan pie. These pies are famous and top secret. I cannot wait to indulge.
Anyone have great things their grandmother's passed down to them? Any holiday treats you are making in memory of loved ones? Please share :)
