I used pumpkins on our SONday table........they are the cutest pumpkins!!!!!!!
We bought a bushel of peaches..... so I made peach cobbler.......so nummy, plus we are eating them plain and with cream poured over the top.......that is my favorite way to eat them. Do you can or freeze yours? I just did a half a bushel and put them in the freezer on yesterday afternoon. They will be great for smoothies this winter.
OH MY......school is now in session!!!!!!! There are over 200 freshmen and I am right in front when they walk in the door! PIZZA! They are eating me out in about 1 minute and I am trying to be prepared with more after they clean out my station....not! It is a little on the impossible side. Today I will be making some in the regular oven. Then I will be ready to put them out immediately after they come!!!!!!! I hope it works. Glad we have all the kids that we do have.....it makes a difference on our hours!
Here is a recipe like the one we use at the college but smaller proportions. If you would like to try it. It really is a good one!
Olive Oil Dough
From Artisan Bread in Five Minutes a Day
Makes 4-1lb loaves.
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
3/4 tablespoon salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour
Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading. I used my stand mixer with dough hook, but you canuse a spoon.
Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
To bake my pizza (I made a personal size pizza) I took a handful of dough and had to use some extra flour (it was a bit on the sticky side for me) and spread it out. I topped with my toppings and then slid the pizza in the oven that had been pre-heated with the pizza stone in it - to 500 degrees. I baked it for about 15 minutes. While I like this crust, I will be trying my friend Mike's recipe next. The one thing that makes this a good one - is that I was able to have it in my fridge and just pulled it out to make when I needed it. Convenience food at it's best!
From Artisan Bread in Five Minutes a Day
Makes 4-1lb loaves.
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
3/4 tablespoon salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour
Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading. I used my stand mixer with dough hook, but you canuse a spoon.
Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
To bake my pizza (I made a personal size pizza) I took a handful of dough and had to use some extra flour (it was a bit on the sticky side for me) and spread it out. I topped with my toppings and then slid the pizza in the oven that had been pre-heated with the pizza stone in it - to 500 degrees. I baked it for about 15 minutes. While I like this crust, I will be trying my friend Mike's recipe next. The one thing that makes this a good one - is that I was able to have it in my fridge and just pulled it out to make when I needed it. Convenience food at it's best!
Hope all is well with you......miss blogging.....with the wedding preparations........I am coming and going! I hope to get back on a more regular schedule! Miss you and your comments.
Hugs to your day and God bless,
Linda