TRISTAN'S PIZZAS

TRISTAN’S PIZZA
SAUCE
3 T. xtra virgin olive oil
1/2 c. diced onion
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
4 fresh basil leaves, minced
1 T. minced fresh flat-leaf parsely
salt and pepper to taste

Heat olive oil over med-high heat. Saute the onion, celery and carrot until golden brown (4-5 min.). Add garlic and cook til softened (about 2 min.). Stir in the tomatoes and their juice, the basil and parley. Reduce heat to simmer and cook until thickened (15-20 min.) Place in blender until smooth. Season with salt and pepper and set aside to cool.

DOUGH
1 pkg. active dry yeast
2 c. lukewarm water
1 c. pastry flour
4 t. salt
6 cups unbleached all-purpose flour

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast in the lukewarm water until dissolved. Add the pastry flour and salt and mix well. Continue kneading adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky about 10 min.

Shape the dough into a ball and put in a lightly oiled bowl. Turn the ball to coat with oil. Cover with plastic wrap and let rise in a warm (75 degree), draft free place for 1 hour or until doubled in volume.

Punch the dough down and divide it into 6 (6 oz.) balls. Place the balls on parchment paper or lightly floured work surface, cover with a towel and let rise 45 min. or until doubled in volume. Makes enough dough for 6 10” pizzas.

Breads

YUMMY BANANA NUT BREAD
Makes four loaves.
6 large bananas
2 t. soda
1 c. buttermilk
1 c. shortening
4 c. sugar
6 eggs
5 c. flour
1 t. salt
1/2 t. vanilla
2 c. chopped, toasted pecans

Mash bananas and sprinkle soda over them, add buttermilk and use as liquid. Cream shortening then add sugar and eggs. Sift flour and salt, add gradually to sugar mixture. Fold in vanilla and pecans. Place in well greased and floured loaf pans. Bake at 325 degrees for one hour or until done.


WAFFLES AND PANCAKES
Makes 6 waffles.
2 eggs
1 1/4 c. milk
1/2 c. cooking oil
3 t. baking powder
1/2 t. salt
1 3/4 c. all-purpose flour
pinch sugar

Preheat waffle iron or iron griddle. Beat eggs until foamy. Add other ingredients. Mix to creamy, not stiff, batter.


FAVORITE BISCUITS
Makes 12 biscuits.
2 c. sifted all-purpose flour
3 t. baking powder
1/2 t. baking soda
1 t. salt
1/3 c. butter
3/4 c. buttermilk
Sift together dry ingredients; cut in butter until mixture resembles coarse meal. Add the buttermilk and mix until the dry ingredients are moistened. Turn onto a floured board and knead 6-10 times. Roll to 3/4 in. thickness and cut with a 3 in. biscuit cutter (or glass). Place on an ungreased baking sheet and bake in a 450 degree oven for about 15 minutes or until golden.



ANGEL BISCUITS
(West Side cookbook, Erin Grice)
Makes 5 dozens.
1 pkg. dry yeast
1/2 c. warm water
3/4 c. shortening
5 c. self-rising flour
2 c. buttermilk
1 t. soda
3 T. sugar
Dissolve yeast in warm water. Cut shortening into flour. Combine buttermilk and soda. Add buttermilk, sugar and yeast to flour. Place in airtight container in refrigerator. Keeps several days. Bake 15 to 20 minutes in 400 degree oven.



FAVORITE CORNBREAD
Serves 8.
2 c. cornmeal
1/2 c. whole wheat flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
2 large eggs, beaten
2 T. melted butter
2 c. buttermilk
2 T. bacon fat for skillet

Preheat oven to 425 degrees. Put 2 T. bacon grease into a 12” cast iron skillet. Heat skillet in oven. Mix the dry ingredients. In a se[erate bowl mix the rest of the indgredients, add to dry and mix. Pour into hot skillet and bake immediatly. Bake for 20-25 min.


AMY'S PIZZA CRUSTS
I got this from Amy Gibbons.
Makes 8 individual crusts.
1/2 c. shortening or margarine
1 c. water
1 t. salt
2 pkg. active dry yeast
1 t. sugar
3 c. sugar
Mix 2 pkg. yeast in 1/2 c. warm water. Heat 1 c. of water an add shortening and salt. When water, shortening mixture cools, add 1 c. flour and mix.
Then add yeast. Finish with the rest of the flour. Knead dough for 3 min. Oil bowl and place dough in bowl and cover. When double in size, punch down and let rise again until double. Spread in greased pizza pan or roll into individual crusts. Bake at 375 degrees until it begins to brown (less than 10 min.) You may need to break rising bubbles with a knife.
Add topping and bake again, or freeze for later use.


SALLY LUNN MUFFINS
This is a recipe from Mary Baker. This is an English tea bread. It is lightly sweet and really good with a light meal, or just alone as breakfast or a snack.
I think it makes 12 muffins.
1/2 margarine
1/2 c. sugar
2 eggs, well beaten
2 c. flour
3/4 t. salt
4 t. baking powder
1 c. milk
With electric mixer, cream together margarine and sugar. Stir together dry ingredients. Add eggs to sugar mixture, one at a time, beating after each addition. Add dry ingredients and milk alternately to sugar mixture until combined. Bake in greased muffin pans at 375 degrees until lightly browned.