Some recent comments from friends on Facebook inspired me to post a couple of recipes for pizza dough. The first is for a whole wheat dough. My favorite pizza using this dough is a The Veggie. Ricotta cheese(with oregano and garlic stirred in) instead of tomato sauce, green peppers, red onions, mushrooms, cherry tomatoes cut in half, black olives, mozzarella and fontina cheese.

The second recipe is for regular pizza dough. My favorite pizza with this dough is The Heater. Red sauce with a little red pepper flakes sprinkled on the sauce. Then spicy italian sausage, pepperoni, jalapeños and shredded pepper jack cheese.

Whole Wheat Pizza Dough

1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons)
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling
.3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500°F or highest setting. Roll and top the pizza as desired
(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
and golden, 10 to 14 minutes. Serve immediately.

Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Have you seen how expensive dog treats are? Some more expensive than human treats. So why not make them yourself and save some money? A friend sent me a recipe for these dog biscuits which I am sure my puppy Bailey is going to love. Try it out and let me know if your pooch may have been Elvis in a former life.

Ingredients:

Directions:

1. Preheat oven to 300 degrees F  Lightly grease a baking sheet.
2. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
3. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

Bailey

Do you have a recipe you would like to share? How about shring it with the Monroe County History Center? They are going to publish another awesome cookbook. You can visit their web page for directions on submitting your recipes, either online or using a form available at the site. http://www.monroehistory.org/cookbook2.htm

If you have not visited the Monroe County History Center, you should. While you are there, stop in the gift store and pick up the first recipe book!

I received an email with a good recipe. Recent events seemed to coincide and the recipe seemed fitting.

A po’ boy or poor boy is like a submarine sandwich from Louisiana. I have heard that the sandwich is called a “po’ boy” because the sandwich was given to striking workers for free, the workers were referred to as “poor boys”. Money problems?

I am not sure what makes this mayonnaise angry. With such tasty ingredients, you would think it would be happy.

This recipe says it makes 12 po’ boys.

Shrimp Po’Boys with Angry Mayonnaise

Angry Mayo:
1/2 cup extra-virgin olive oil
12 cloves garlic, thinly sliced
1 serrano chili pepper, thinly sliced
1 cup basil leaves, torn in smaller pieces
2 cups mayonnaise
1 lemon, juiced
1 1/2 tablespoons orange zest
Gray salt
Freshly ground black pepper

2 cups instant flour
1 tablespoon chili powder
2 tablespoon gray salt
2 teaspoons freshly ground black pepper
5 1/2 pound peeled and de-veined (16 to 20 count) shrimp with the tail removed
1/2 cup extra-virgin olive oil
12 soft rolls
2 head Bibb or leaf lettuce
8 tomatoes-sliced

For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.

To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.

Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

I decided to add thinly sliced smoked gouda to my po’ boy, YUMMY.

Currently listening to Use Me by Bill Withers

I apologize that it has been awhile since I posted a recipe. I have been busy with work and family. I got some blueberries from a friend so I decided to make a Blueberry Crisp. I have a lot of blueberries os be sure to check back for more recipes soon.

Blueberry Crisp

Ingredients:

• 6 cups fresh blueberries, washed
• 1/4 cup instant tapioca
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 1/2 cup flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3/4 cup butter or margarine, melted
• 2/3 cup light brown sugar
• 1/3 cup granulated sugar

Preparation:

Preheat oven to 350°. Combine the blueberries, tapioca and lemon juice in a large casserole dish. Mix well and let stand for at least 15 minutes. In a separate bowl combine the remaining ingredients. Smooth the mixture over top of the berries, covering completely. Bake at 350° for 45 minutes.