Homemade Pizza Dough

2 tsp. yeast
3c. bread flour (its great with 2-1 wheat to white or 1/2 n 1/2)
1 tsp. salt
1/4 c. olive oil
1 c. water

1. add ingredients in order recommended by your bread machine and set to dough cycle
2. after it's finished, divide dough in half and transfer dough to lightly oiled pans.
3. work with it until it fits the pan and bake at 450F for about 6mins.
4. Heap with toppings of your choice and bake in 450F oven for about 18 mins.

yield 2 pizzas
(my bread machine will handle doubling this recipe)

Sour Cream Cinnamon Buns

Rolls:
1 cup sour cream
2 T. butter
3 T. sugar
1/2 t. salt
1/8 t. baking soda
1 egg lightly beaten
1 pkg active dry yeast
3 c. all-purpose flour

Filling:
2 T butter softened
1/2 c. firmly packed brown sugar
2 t. cinnamon

Directions:

• melt sour cream in microwave then combine with 2 T. butter, 3 T. sugar, salt and baking soda in large mixing bowl.
• add egg and yeast; blend well.
• add 1 1/2 c. flour gradually beating with an electric mixer until well blended. Then STIR in remaining flour to make soft dough.
• Turn dough onto a lightly floured surface and knead lightly 4-5x. Cover and let rest 5 minutes.
• While resting mix together the brown sugar and cinnamon and soften the butter for the filling.
• Roll dough out thinly into a rectangle (roughly 18"x6") and spread softened butter over dough . Sprinkle brown sugar/cinnamon mixture evenly over dough.
  
• Roll up dough, starting with long side pressing firmly to eliminate air pockets, pinch seam to seal.
  
• Slice roll into 18 slices. Place slices into greased muffin pans.
  
• Cover and let rise in a warm place (85*F) free from drafts, 30 mins or until doubled in bulk. (I made these on a cool day and ended up having to warm up the oven and let them rise with the door open and light on, to activate the yeast)
• Bake at 375* for 12-15 mins or until golden. Remove buns from pan and ice with 1 1/2 cups powdered sugar mixed with 2T butter, 1 T cream cheese, 1 T milk. (or you can omit butter and cream cheese and increase milk to 2 T.) YUMM!!!
  

Andrea's Whole Wheat Bread (via MIL Shana Wartes)

In large bowl stir together:
6 1/2 cups ground Wheat flour
2 tsp salt
1 Tbls dough enhancer
4 tsp yeast

In stand-mixer pour:
2 cups warm water from faucet
1/2 cup olive oil
2/3 cup honey
pour into mixer and mix (not long)

Add flour mixture. Mix 5 minutes. Add flour if needed -- dough needs to pull away from the sides of bowl. After 5 minutes Place dough on a greased surface and kneed (not long). Divide into 2 loaves. Place in loaf pans sprayed with Pam. Let rise 2 hours

Bake at 350* for 25 minutes. Place damp towel on top of Bread and let cool in pan 30 minutes. Remove from pan and place towel over bread until completed cooling.

(FYI if you're grinding your own wheat *grin* 6 1/2 cups of Wheat berries will make 5 loaves of bread)

Pumpkin Cake

3 1/3 c. flour

2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

Mix dry ingredients and add:

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Preheat oven to 350F degrees.

Prepare sheet cake pan by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

Frost with Cream Cheese Icing

Cranberry Bread

2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg
1tsp grated orange peel
3/4 cup orange juice
3 cups fresh or frozen cranberries chopped

sift dry . cut in butter, add egg orange peel and juice stir until moist fold in cranberries. Bake in loaf pan 350* for 1hr 10mins

Monkey Bread

3 packages of buttermilk biscuit tubes
½ cup brown sugar
2 teaspoons cinnamon
1 cup butter
1 cup sugar (divided)

Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop & roll pieces into 1cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (don't squish roll pieces when placing them in the Bundt pan). Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan. (Could do with a little less butter.)Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.

Bake at 350°F for 30 minutes. (Bake longer if baking in a bowl without center hole.) Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Basic Craisin Scones

Place rack in center of oven and preheat to 425 degrees.
In a large bowl whisk together:
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt

Drop in:
6 Tablespoons cold unsalted butter
Cut in butter with pastry blender until largest pieces are pea sized.

Stir in:
½ cup dried craisins or currents
Whisk together in a separate bowl, then add all at once:
1 large egg
½ cup heavy cream
1 teaspoon grated orange zest

Mix with wooden spoon or fork just until dry ingredients are moistened. Gather into a ball and knead it gently against the sides, bottom of bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough until ¾” thick. Cut with glass or knife. Brush top with milk or cream.

Bake on stoneware until tops are golden brown, about 10-14 minutes. Cool slightly on rack and serve warm.