Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 131, July 25, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

* Exported from MasterCook *

Gift Sized Oatmeal-Raisin Cookie Mix

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Cookie                  Mixes In Jars Cookies
Gifts                             O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mix:
3/4 cup Brown Sugar, packed
1/2 cup Sugar
3/4 cup Raisins
2 cups Rolled Oats
1 cup Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
Add to Mix later:
3/4 cup Butter or Margarine
1 Egg
1 teaspoon Vanilla

Layer mix ingredients in order given in a 1 quart canning jar. It is helpful to tap jar
lightly on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:

Oatmeal Raisin Spice Cookies

Empty jar of cookie mix into large mixing bowl. Stir mix with large wooden spoon
to evenly distribute ingredients. Add 3/4 cup softened butter or margarine. Stir in
one egg and 1 teaspoon of vanilla. Mix until completely blended. Mixture will be
thick, so you may need to use a wooden spoon to finish mixing. Shape into
walnut sized balls and place onto a greased
cookie sheet 2 inches apart. Bake at 350 degrees F for 10 to 12 minutes until
edges are lightly browned. Cool 5 minutes on cookie sheet and then place
cookies on baking racks to finish cooling.

Source: "Volume 2, Gift Sized Mixes"
Copyright: "1999-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; 4g Fat (36.6% calories from
fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 108mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : For more free recipes like this one, send a blank email to:
vol2@realfood4realpeople.com

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.
 

I would like a fresh tomato salsa recipe. Can anyone share something tried and true and not too hot. Thanks,

Rene

Could anyone give me pointers on the chocolate dipped strawberries? How do you prepare the berries? What kind of chocolate works best? Do you need to mix some paraffin in with the melted chocolate? How long can you store them?  Overnight? Do you refrigerate them after preparing them? Has anyone done them so that they look like tuxedos? Thanks for the help.

Katy

Thanks to everyone who has responded to my other requests. This request is for canning recipes for cucumbers. Last year, I tried several pickle recipes from cookbooks but they just didn’t turn out right. Any recipes for pickles or relish would be great or any other ideas what to do with the surplus of cucumbers I’m going to be getting from my garden this year would be greatly appreciated.

Liza

Hi,

Just had to submit this for Mary who was looking for the “Surprise Carrot Cake”
recipe. I think I’ll make it tonight! Soooo yummy!

Surprise Carrot Cake

One 8 ounce package of Philadelphia Brand cream cheese, softened
1/4 cup of sugar
1 egg, beaten
2 cups of flour
1 3/4 cup of sugar
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 cup of oil
3 eggs, beaten
3 cups of shredded carrots
1/2 cup of nuts, chopped

Combine the cream cheese, sugar and egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined oil and eggs, mixing just until moistened.
Fold in carrots and nuts. Reserve 2 cups of batter; pour remaining batter into
greased and floured 9 inch Bundt pan. Pour cream cheese mixture over batter;
carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350ºF. for 55 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered
sugar, if desired. Serves 12.

Cindy Mazurco                cindy_mazurco@wycliffe.org

Dairy Queen Style Hard Chocolate Sauce (copycat)

1 cup (6 oz) chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil

In a double boiler melt chips and butter together. When melted add oil. Pour over
ice cream and it will harden.

Jessie MacDonald             jemacdona@shaw.ca

Pizza Dough recipe for Toni:

This is the recipe that my daughter uses. They have Pizza Night every Friday night. Make sure you have seasoned your pizza stone well, otherwise it will stick.

30 Minute Bread from LeannTitus

1 1/8 cup warm water (110 F)
1/3 cup oil
1/2 tsp. salt (opt.)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour (Or part whole wheat flour)

Combine water, oil, sugar, and yeast. Let rest 15 minutes. Add salt and egg. Mix well. Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls, buns, pizza crust, cinnamon rolls, etc. Let rest for about 10 minutes. Bake at 425 F. for about 15 minutes or until brown.

For pizza crust use olive oil. I usually bake a little longer. Take half the dough and stretch or roll it out on your pizza stone. Add white or red sauce, toppings you like and bake about 12 minutes. Carefully remove from oven, sprinkle generously with cheese and return to over for another 3 to 5 minutes or until edges of pizza begin to brown and cheese melts and bubbles.

These are some of the things I've seen her put on pizza.

Mushroom Pizza - Cream of mushroom soup, lightly sautéed onions and sliced mushrooms and cooked sausage, jack cheese, Cream of mushroom soup, black olives, sliced hot dogs and onions, cheddar cheese

Red Pizza-
Spaghetti sauce, pepperoni, onions, mushrooms, tomatoes, Colby jack cheese, Diced tomatoes drained and mixed with Italian seasoning, hot dogs, cheddar cheese, Spaghetti sauce, hamburger, onions, artichoke hearts, mushrooms, black olives, Colby jack or mozzarella, Diced tomatoes, drained and mixed with Italian seasoning, cooked Italian sausage, mushrooms, onions, mozzarella

Dessert Pizza-
Brown sugar, butter and cinnamon mixed well together and spread over the pizza crust. When baked drizzle powder sugar frosting over it all. Spread pizza dough with apple pie filling (or other fruit filling). Top with a mixture of oatmeal, brown sugar cinnamon and butter. When baked drizzle with powdered sugar frosting over it all (optional). Cut Dessert Pizza into small squares.

Anyway, you get the idea. Put whatever you and your family like on a pizza.

Mary             D_bnight@yahoo.com

"Toni" asked for "a" pizza dough recipe. That's like asking for "a" salad recipe.  Here's some that I have. All came from the internet but, if the name isn't below the recipe name, I don't remember which site I got it from. Kaylin, yours will, of course, be first.

Larry       spaceforfood@aol.com

Basic Pizza Dough 1
RF4RP
Serving Size : 18

2 packages Active Dry Yeast -- (1 1/2Tbsp)
1 1/2 cups Warm Water -- (105-110 degrees)
3 3/4 cups Flour -- more or less
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 10 minutes or until smooth and elastic. Place in greased bowl, and turn, greased side up. Cover and let rise in warm place for 20 minutes. Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.) To freeze for later use: Wrap the partially baked pizzas (cooled), label and freeze no longer than two months.
To use frozen pizzas: Heat oven to 375 degrees F. Bake a thin-crust pizza on a greased cookie sheet uncovered about 25 minutes and a thick-crust pizza about 55 minutes

BASIC PIZZA DOUGH 2
Daily Recipe (I think)

1 teaspoon active dry yeast
2/3 cup warm water (105° to 115° F)
2 cups unbleached all-purpose flour
1 teaspoon salt
olive oil for the bowl

Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours. Flatten the dough

Basic Pizza Dough 3

1 tbsp. honey
3/8 oz active dry yeast
1 1/2 cups water
2 1/2 cups bread flour, as needed
2 1/4 cups semolina flour
1/2 tsp. kosher salt
1 tbsp. olive oil, as needed
3 1/2 tbsp. yellow cornmeal, as needed

1 Mix the honey, yeast, one-third of the water, and enough of the bread flour to make a thin batter.
2 Cover the batter and place in a warm location. Let the batter proof about 1 hour, or until a sponge develops (batter will become frothy and increase in volume).
3 Add the remaining water, bread and semolina flour, and salt to the sponge and knead with a dough hook or by hand until a smooth elastic dough develops (about 5 minutes). Add more flour, as needed. The dough should pull cleanly away from the sides of the bowl.
4 Divide the dough into 10 equal pieces, round into balls, and allow to double in  volume.
5 Roll the dough into 7-1/2-inch-wide circles. Oil and dust parchment sheets with olive oil
and cornmeal. Place the dough circles on the parchment sheets and refrigerate until needed.

Bisquick Pizza Dough
Bisquick website

2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable oil

1. Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan.
2. Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim
OR
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Need not let stand.

Easy Pizza Dough 1
Recipe Du Jour

1 pkg regular yeast (1 1/2 Tbsp loose yeast)
1 cup lukewarm water
1 1/2 tsp salt
2 Tbsp oil or melted shortening
3 cups sifted flour

Sprinkle yeast on water and let sit for 5 minutes in large bowl. When bubbly, add oil and salt and mix in about half the flour and beat until smooth. Add remaining flour and mix/knead until smooth and not sticky. Let rest for approximately 5 minutes to allow dough to relax so it will spread more easily. This dough will cover a 17 x 11 (jelly-roll) pan. Alternatively, it can be used for two smaller pans, either rectangular or circular. Pat gently to the edges which are slightly thicker to retain filling. Let rise in a warm place until about double in thickness. Arrange fillings of choice on top and bake at 450 deg. F. for 25-30 minutes or until crust is golden brown. Notes: I find that raw onions make the toppings rather watery, so I suggest pre-cooking in the microwave oven or frying them

HOMEMADE PIZZA DOUGH
Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use. Freeze any dough just after dividing. This can be later thawed at room temperature, then it is ready to use.

1 packet active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until  creamy; about 10 minutes. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 20 minutes or until the crust and cheese are golden brown.

NEAPOLITAN PIZZA DOUGH
Plan ahead and make the dough the day before you'll need it, allowing it to rise slowly in the refrigerator. When you come home, take the dough out of the fridge and allow it to reach room temperature while you preheat the oven and prepare the toppings.

1 tsp active dry Yeast
1 1/4 Cup Warm Water (105-115 degrees F)
1 Cup Cake Flour (Not self rising)
2 1/2 to 3 Cups All-purpose Flour
2 tsp Salt
Olive Oil, to grease the bowl

1. Sprinkle the Yeast over the Warm Water. Let stand one minute or until the yeast is creamy. Stir until the Yeast dissolves.
2. In a large bowl combine the Cake Flour, 2 1/2 cups of the All-purpose Flour and the Salt. Add the Yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, working it until smooth and elastic, about 10 minutes.
3. Lightly coat a large bowl with Olive Oil. Place the dough in a bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours or let it rise slowly overnight in the refrigerator (see tip below).
4. Flatten the dough with your fist. Cut dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour.
5. Place the balls on a floured work surface and cover each with plastic wrap allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.
6. Thirty to sixty minutes (ideally while dough is in it's final rise, step 5) before baking pizzas place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to its maximum temperature, 500-550 degrees F.
7. Shape, then bake each pizza for 6 to 7 minutes. Yield : Four 9 to 10" pizzas

Pizza Dough
from Tightwad Gazette

1/2 to 6/4 cup warm water
1 pkg. or 2 1/4 teaspoons dry yeast
1 teaspoon sugar
2 cups flour
1 tablespoon oil
1/2 teaspoon salt

Combine 1/2 cup of the water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly about 5 minutes. Put the flour, oil, and salt into a food processor, and process about 5 seconds with a steel blade. Add the yeast mixture to the flour mixture and process about 10 seconds or until blended. Turn on the processor and drizzle just enough water through the tube so that the dough forms a ball that cleans the sides of the bowl. Process about 25 times around.  Place dough ball on greased pizza pan and cover with a bowl or plastic wrap letting stand for 10 minutes. Pat out dough so that it covers the pan. Top as desired. Bake at 425 degrees for 15 to 20 minutes.

Wolfgang Puck's Pizza Dough

1/4 cup warm water (110-115 degrees)
1 package active dry yeast
1/2 teaspoon sugar

Stir above together in small bowl until dissolved. Let stand until foamy - about 10 minutes. Put into food processor and mix in

3 cups all purpose flour
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt

Add 3/4 cup cool water in a steady stream as the mixture is processing. Process until mixture forms a ball. Add a little more flour if dough is sticky. Turn out onto lightly floured board or cloth and knead dough for 7 minutes until smooth. Place dough in greased bowl, cover and let rise until doubled. Punch down and, if desired, divide into 4 balls. Coat each ball with shortening and refrigerate at least 2 hours or overnight. (We found that for very thin crust it is best to leave in refrigerator overnight) Remove from refrigerator 1 hour before baking. Roll out dough as desired, add your toppings and bake. *I found that an easy way to coat the balls of dough with shortening is to rub a generous amount of shortening around the inside of a bowl, place the ball of dough in bowl and using the bowl, roll the dough around until well coated, you may have to turn the dough over once, but it does a great job of coating the dough without a huge mess.

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Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.