bettersfamilyrecipes.com

Ingredients

* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsalted butter
* 2 eggs
* 1 cup milk
* 2 cups fresh or frozen blueberries
* 1 1/3 cups flaked coconut
* cinnamon and sugar mixture

Directions

1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until crumbly.
2. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Add blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut, cinnamon & sugar.
3. Bake at 375 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Potato-Leek Pizza

Yield: 1 pizza

Ingredients

1/2 recipe for Pizza Crust
extra virgin olive oil
kosher salt
6 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon Gold potatoes, sliced paper thin
1 lb fresh mozzarella cheese, sliced thin
4 oz goat cheese, crumbled
grated Parmesan cheese
freshly ground black pepper

Prepare the pizza crust by drizzling lightly with olive oil and sprinkling lightly with salt.

In a skillet over medium heat, fry the bacon until cooked but not crisp, then remove and set aside. Pour off most of the grease, but do not clean the skillet. Return it to the stove and, over medium-low heat, saute the leeks until soft, about 3 minutes. Remove the leeks from the heat and set aside.

Using a sharp knife or mandoline, slice the potatoes very thin. Be careful not to allow them enough time to oxidize. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Place the leeks on top of the cheese, then sprinkle the fried bacon pieces over the top. Add a generous dose of crumbled goat cheese, grated Parmesan, and a sprinkle of pepper.

In an oven preheated to 500 degrees F, bake the pie for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Slice it into wedges or squares and serve immediately.

1 tsp or 1/2 packet dry active yeast
4 c all purpose flour
1 tsp kosher salt
1/3 c extra virgin olive oil, plus more for drizzling

1. Pour 1 1/2 c warm water into a bowl. Sprinkle the yeast over the water.
2. Combine the flour and salt in a mixing bowl.
3. With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
4. In a separate bowl, gently stir the yeast/water mixture…
5…and drizzle it into the flour/oil mixutre until the dough forms a ball (you can also mix by hand until the dough comes together)
6. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.
7. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
8. To prepare the pizza, preheat the oven to 500.
9. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.
10. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers, the thinner the better.

The surface of the dough should be lumpy from finger marks. All the better to receive and hod toppings my dear.

11. Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes until the edges of the crust are golden brown.

The other half of the dough may be wrapped tightly in plastic prap and refrigerated for up to 3 days or frozen for up to 6 months.

One half of the dough can be divided into 4 small pizzas.

Super good…everyone loved this one! The Pioneer Woman has a ton of great pictures in her book that make it easy to follow but hopefully this will do.:-)

1 cut up fryer chicken (I used 3 bone in chicken breasts instead)
1 pound thin spaghetti broken into 2 inch pieces
1 4 oz jar drained and diced pimentos
1 small onion
1/2 c. finely diced green bell pepper (left it out since I don’t like it:-)
2 cans cream of mushroom soup
2 1/2 c grated cheddar cheese
1 tsp seasoned salt such as Lawry’s
Freshly ground black pepper to taste
1/8 to 1/4 tsp cayenne pepper (also left out)

1. Preheat oven to 350
2. Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.
3. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.
4. Revove 2 c of broth from the pot and set aside.
5. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.
6. Drain the spaghetti, discard the cooking liquid. Set aside. With 2 forks remove the chicken from the bones. Shred or cut the meat into bite size chunks. Drain the pimentos
7. Then dice the vegetables: Finely dice the onion, dice the peppers.
8. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup. Add 2 c. of the cheddar cheese.
9. Then add the onion, green pepper and pimento.
10. Add the seasoned salt, black pepper, and cayenne pepper. Take it easy on the cayenne if you can’t handle the heat. But if you can, it sure adds some interest to the final dish.
11. Finally add the chicken and broth.
12. Stir together well, then taste to check the seasonings.
13. Pour the mixture into a large baking pan, and top with ther remaining 1/2 c of cheddar cheese. Bake for 35 to 45 minutes or until bubbly.

2 c flour
2 TB sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 c buttermilk
1/2 c milk
1/4 c unsalted butter

combine dry ingredients

mix lightly beated eggs with buttermilk, milk, and melted butter

just before you are ready to make mix liquid and dry ingredients and stir just long enough to blend. Batter should be slightly lumpy. Cook on med high griddle

Flip when bubbles appear, 2 min. or longer.

I add chocolate chips or blueberries once they are on the griddle.