Homemade Pizza Crust

Thin Crust

• 1 cup of warm water (105° - 115°)
• 2 tablespoons of oil
• 2 teaspoons of sugar
• 1/2 teaspoon of salt
• 1 package of yeast
• 3 cups of flour

Combine first four ingredients in a mixing bowl; sprinkle yeast over mixture, stirring until dissolved.  Gradually add flour, mixing well after each addition.

Turn dough out onto a lightly floured surface and knead until smooth and elastic.  Shape into a ball and place in a greased bowl, turning to grease top.  Cover and let rise in a warm place (85°) free from drafts, 1 hour or until doubled.  

Punch dough down and divide in half.  Lightly grease hands and pat dough evenly into two lightly greased 12-inch pizza pans.  Bake at 450° for 5 minutes.  

Yield: two12-inch pizza crusts

Top with your favorite pizza ingredients and bake at 450° for 11-14 minutes.

My Favorite Boston Cream Pie

Cake

Baking spray with flour to grease pan
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg 

Cream Filling

2 large eggs 

1 1/2 cups milk

1/3 cup granulated sugar
2 tablespoons cornstarch

1/8 teaspoon salt
2 teaspoons vanilla

Chocolate Icing

3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Directions

• Pudding Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Cake
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• Glaze
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.--Recipe from Betty Crocker

Best Buttermilk Pancakes

1  egg
1  cup all-purpose flour
1  tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon sugar

Pinch of salt
1  cup buttermilk
2  tablespoons vegetable oil

  Beat egg.  Combine flour, baking powder, baking soda, salt, and sugar; add to egg.  Add buttermilk and oil.  beating until mixture is smooth.

  Pour 1/4 cup of batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles.  Serve.  Makes 8 4-inch pancakes.