|oooh the home made charm of burnt pans|
1 cup all purpose flour
1 cup whole wheat flour
1 8-gram package of quick rise instant yeast
1 tbsp olive oil
3/4 tsp salt
1 to 2 tbsp dried herbs (I used an Italian blend)
1 cup warm water (not hot but warmer than body temp but not much...)
How to make:
Stir 2 tbsp flour (I used white first) with 1/2 cup warm water and yeast package in a large glass bowl. Let stand until cloudy and bubbly, about 5 min. Stir in remaining flour, 1/2 cup warm water, oil and salt and herbs. Stir until dough starts to come together. Transfer to well floured surface and knead until dough is smooth (about 2 min) Lightly spray the same bowl with cooking oil and return dough, loosely cover and let rise for an hour. Dough should double in size. Divide dough in half and roll out onto pizza pans, Bake at 425 degrees for 15 minutes.
**baking note: grease you pizza pan! I make this every 2 weeks and I always forget if I grease the pan or not well yes, yes you should! Also don't be afraid of the yeast in this recipe I cannot make bread or anything else with yeast and I have never messed up this dough.
Lemon and Cranberry Butter Tarts makes 6 to 8 tarts
1/2 cup brown sugar
1/2 cup Craisins (I used the cherry flavour) any dried cranberry would work
1 tbsp butter (then melted)
1/2 tsp lemon juice or 1/4 tsp lemon extract (I used lemon juice)
1/8 tsp salt
mini pie tart shells (the no name version from Super Store are excellent)
How to make:
Beat egg, gradually add brown sugar, salt and lemon. Beat until full of bubbles. Fold in cranberries and melted butter. Fill pastry shells and bake at 400 degrees for 12 minutes or until filling is set and crust has browned.