Pizza Rollups

Ingredients

2 (1/4 ounce) packages fast rising yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

4 tablespoons olive oil

1/2 cup canola oil

1/3 cup grated parmigiano cheese

6 cups flour (can use a mix of whole wheat and white)

Directions

In a medium bowl combine water, yeast, sugar, and salt. Let sit until foam appears on the top.

In the bowl of a stand up mixer combine the yeast mixture with the olive oil, canola oil, and 3 cups of the flour. With the whip attachment, beat for 10 minutes. Clean and remove the whip attachment. Add the remaining flour and cheese. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides. Transfer the dough to a large, oiled bowl and cover with plastic wrap.

Place in a warm location and allow to rise for one hour or until doubled in size. Punch down dough and allow to rise a second time. After the second rise the dough is ready to be divided and rolled into 2 large rectangles. Sprinkle your favourite pizza toppings (we like chopped pepperoni and honey maple ham) on top of each rectangle, leaving about 2 inches on one long side for rolling up. Top with your favourite cheese (we like parmesan and mozzarella - and provolone if we have it) and Italian seasoning. Roll up like a cinnamon bun, cut with thread, and bake until golden. Serve with dipping sauces.

I like this one:

Favourite Marinara

• 
  
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 2 teaspoons kosher salt
• 3 tablespoons chili powder
• 1/2 cup granulated sugar
• 2 tablespoons cider vinegar
• 4 bay leaves2 tsp Italian Seasoning
• 1 large onions, chopped finely
  Combine all ingredients and simmer over a slow boil for three hours. (I use my slow cooker!) Remove bay leaves before serving.

Rhubarb Muffins

- 1 cup buttermilk

- 1/2 cup vegetable oil

- 1 egg

- 2 1/2 cups flour

- 2 1/2 cups diced rhubarb

- 1 1/4 cup brown sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 tsp vanilla

Streusel:

- 1 cup flour

- 1/2 cup butter

- 1 cup brown sugar

- 1 tsp cinnamon (optional)

Combine wet ingredients.  In another bowl combine dry ingredients.  Combine wet and dry ingredients and stir in rhubarb.  Fill muffin tins about 2/3rds full.  Combine streusel ingredients until crumbly and divide between filled muffin cups.  Bake at 350 for 25 minutes.

Mango Pavlova

I made this as a gluten free option for my daughter's middle school girl's book club. The book selection was A Mango Shaped Space by Wendy Mass.

Base:

Beat 4 egg whites with an electric mixer until soft peaks form. Add 3/4 cup sugar, a bit at a time, until it is completely mixed in. Add 1/2 tsp cream of tartar and mix well.

Spread tin foil over the baking pan you plan to use and grease well. Spread egg mixture on top in an even layer. Bake at 225 degrees for 1 hour and then turn off oven and let sit overnight. The next morning, peel back foil and set back on to the baking sheet. 

Topping

Whip 2 cups whipping cream and add 1 tsp of vanilla. Melt 1 cup white chocolate in the microwave on "defrost" setting. Fold the melted chocolate into whipped cream. 

Chop 2-3 mangos into small pieces. Add sugar to pieces if mango is not sweet enough. 

To assemble:

Spread whipped cream/white chocolate on to base. Sprinkle with chopped mangoes and serve. Yum!

(*Note* Only assemble pavlova right before serving or meringue will go soft.)

Japanese Chicken

I think all my favorite recipes come from friends!  This one is from my friend Colleen - a high school buddy, a room mate when we both "left home" and my maid of honor at my wedding.  This recipe has somewhat of a chinese take out flavor to it.  Delicious!

- Chicken (breasts or pieces)

- 1 egg

- flour

- oil

- 1 cup sugar

- 1/2 cup vinegar

- 3 tbsp soya sauce

- 3 tbsp water

- 1/2 tsp baking soda

Dip chicken (I like to cut up my chicken breasts into smaller pieces, but you can leave them whole as well) into beaten egg, then flour.  Fry in small amount of oil until golden brown and transfer to casserole dish.  Mix sugar, vinegar, soya sauce and water and pour over chicken.  Bake at 350 for an hour (less if you're using chicken breasts).  Right before serving, stir baking soda into the sauce and stir it around.

*I tried this recipe with half the amount of sugar and while it was ok, it wasn't as tasty as the full sugar version.  Surprise, surprise.  ;)

Restaurant Hotcakes

After years of feeding my family pancakes from a bought mix, I tried this homemade pancake recipe and have never looked back.  I also didn't realize how bad the other ones were until we tried these!  Another great recipe from my friend Claudette.  ;)

• 5 eggs, beaten
• 3 cups milk
• 4 cups flour
• 1 cup sugar
• 6 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 2/3 cup oil
• 1/3 tsp vanilla

Beat eggs and milk together.  Add dry ingredients.  Add oil and vanilla.  Beat until smooth.  Keeps several days in the fridge.  Half recipes can be done using 3 eggs.  (And yes, it's a BIG recipe!).

Loaded Biscuits

I love biscuits! And I love all the extra things added to make these biscuits extra tasty. A recipe from my hubby's Mom.
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/4 cups grated cheddar cheese
- 3 tbsp finely chopped green onion
- 2 tbsp finally chopped green pepper (I used orange as that's what I had on hand)
- 1/3 cup oil
- 3/4 cup cold milk

Mix the flour, sugar, baking powder, salt, cheese, onion and pepper in a large bowl. Add oil and milk. Using a fork, toss the ingredients together until the mixture forms a ball or mass, which will stick together, adding more milk if necessary. Excess liquid makes a sticky dough that is hard to handle and too little makes a dough that will crumble and crack. Turn out onto a lightly floured board; knead lightly two or three times. Roll untili 3/4 inch thick. Cut into biscuit rounds with a biscuit cutter or drinking glass. Place on greased baking sheet and bake at 400 degrees C for 15 to 20 minutes or until browned.

* I think I rolled these a little too thin. Still tasted good, but wouldn't roll it quite so thin next time. Yummmmmmmmmmmmm!!

Whole Wheat Ham and Cheese Calzones

Ingredients

CRUST

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 2 tablespoons canola oil
• 1 tablespoon molasses

FILLING

• 3 tablespoons boiling water
• 2 tablespoons bulgur (buy as much as you need from a bulk food store)
• 1/2 cup pizza sauce1 tsp oregano
• 1 cup diced deli ham (honey maple is my favourite!)
• 2 cups grated mozzarella cheese

Directions

1. For the Crust: Measure the first 6 ingredients into a large bowl. Stir. Make small indentation in the middle.
2. Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
3. For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
4. Add remaining 3 ingredients. Stir. Divide into 8-12 equal portions.
5. Shape portions into balls. Roll out 1 portion to form an 3-4 inch diameter circle. Place about 3 tbsp of filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
   
   6. Press edges to seal.
   7. Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
   8. Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
   9. Makes 8-12 calzones.
   10. To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.