Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 cups lemon yogurt
Pan spray or butter (for greasing loaf pans)

Directions

Preheat the oven to 325 degrees F. Grease two loaf pans with either pan spray or butter.

In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, lightly beat the eggs together. Add the oil and sugar; mix well. Add the yogurt, lemon juice and dry ingredients, mixing well.

Pour into the prepared pans. Bake for one hour. Cool on a wire rack.

Ingredients

-2 tablespoons butter
-1 small onion, chopped
-1 green bell pepper, chopped
-4 eggs
-2 tablespoons milk
-3/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-2 ounces shredded Swiss cheese

Directions

Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
Shred the cheese into a small bowl and set it aside.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Ingredients

Makes about 10-12 biscuits
-2 cups (250g) flour
-2 1/2 tsp (10g) baking powder
-1 tbsp (15g) sugar
-1/4 tsp salt
-1 1/2 tsp garlic powder
-5 tbsp (70 g) cold unsalted butter, cut into small cubes
-3/4 cup (200g) buttermilk, cold
-1 cup (100g) matured cheddar cheese, grated

For brushing the tops
-2 tbsp (30g) melted butter
-1 clove garlic, minced
-1 tsp chopped fresh parsley
-1/4 tsp salt

Directions

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
Bake for about 15-18 minutes until golden brown.
While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
Brush the tops of the biscuits with butter mixture and serve hot.

Ingredients

-1 1/2 teaspoons active dry yeast
-1/4 cup lukewarm water (105 degrees F)
-1 1/2 tablespoons olive oil
-1/2 cup cold water
-1 2/3 cups unbleached all-purpose flour, plus flour for kneading
-3/4 teaspoon salt

Directons

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Ingredients

-1/2 recipe Neapolitan pizza dough, completed through the second rising
-All-purpose flour for dusting
-1/4 pound mozzarella cheese, sliced
-1 ripe plum (Roma) tomato, cut in half lengthwise and then into slices 1/4 inch thick
-1/2 large, meaty yellow bell pepper, seeded, deribbed and cut lengthwise into narrow strips
-1 teaspoon capers, rinsed and drained
-Salt and freshly ground pepper
-Extra-virgin olive oil for drizzling
-1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipe : Neapoltan Pizza Dough

Directions

Place a pizza stone or unglazed terracotta tiles on the lowest rack of an oven. Preheat to

500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about

1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the mozzarella evenly on the pizza dough. Top with the tomato slices, pepper strips and capers. Season to taste with salt and pepper and drizzle with a little olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp,

8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle with the parsley, drizzle with additional olive oil, if desired, and serve at once.

Ingredients

-1/4 cup plus 2 tablespoons warm water (100 degrees to 110 degrees)
-0.6 ounces (17 grams) fresh yeast
-2 tablespoons sugar
-1 tablespoon salt
-1 1/3 cups lukewarm milk
-3 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed
-1/4 cup vegetable oil
-14 ounces European-style unsalted butter

Directions

1-In a small bowl, mix together warm water, yeast, and 2 teaspoons sugar; let stand until yeast and sugar have dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a small bowl and add warm milk; stir to combine and let stand until dissolved.


2-Place 3 1/2 cups flour in a large bowl. Add yeast mixture, milk mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough. Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times.


3-Place dough in large bowl; cover with plastic wrap, pressing directly on surface. Cover bowl with a second piece of plastic wrap. Let stand in a slightly warm (70 to 72 degrees) place until dough is triple in size and is light and springy when touched, 3 to 4 hours.


4-Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-by-12-inch rectangle; fold dough into thirds like a letter. Return dough to bowl and place a layer of plastic wrap directly over dough. Cover bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 1/2 hours. Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size.


5-Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.


6-Pat dough lightly and thoroughly in bowl to deflate air bubbles. Transfer dough to a lightly floured work surface and, using floured hands or a floured rolling pin, push, pat, or roll dough into an 11-by-16-inch rectangle. If air bubbles form on dough at any point during rolling, gently pop with a clean pushpin. Arrange dough so that one of the short ends is facing you. Spread butter mixture evenly over 2/3 of dough, leaving a 1/4-inch border all around.


7-Fold the bottom third of the dough up toward the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners. This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill for 1 hour.


8-Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book. Quickly roll dough in even strokes, working from middle toward top, then middle toward bottom, into a 20-by-9-inch rectangle. Starting with the end closest to you, fold dough into thirds like a letter; you should have three even layers. Wrap dough with plastic wrap. This is called turn 2. Transfer to refrigerator; refrigerate 1 1/2 hours.


9-Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, tap dough lightly several times to deflate. If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. Uncover and roll dough into a 20-by-9-inch rectangle, making sure that bottom and tops of dough are lightly dusted with flour so dough doesn't stick. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom portions of dough toward the center, leaving one inch between ends. Fold in half so that top half covers the bottom; you should have four even layers. This is called turn 3 and is the final turn. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired.

Ingredients

-2 tablespoons butter
-1 onion, finely chopped
-3/4 cup refrigerated diced potatoes
-1 carrot, finely chopped
-1 cup chicken broth
-1/4 cup milk
-2 tablespoons all-purpose flour
-1 cup cooked diced turkey breast
-1/2 cup frozen peas
-3/4 teaspoon salt
-1/2 package (17.3-ounce) frozen puff pastry sheets, thawed (1 sheet)
-1 large egg
-1 tablespoon water

Directions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.

Melt the butter in a large skillet over medium heat. Add the onion, potatoes, and carrot and cook, stirring, 5 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 15 minutes.

Whisk together the milk and flour in a small bowl until blended and smooth. Stir the milk mixture into the vegetable mixture and cook, stirring often, until the mixture bubbles and thickens, about 2 minutes. Add the turkey, peas and salt; remove from the heat and set aside.

On a lightly floured surface with a floured rolling pin, roll the pastry into a 12-inch square. Cut the pastry into 4 squares.

Place the squares, one at a time, on the baking sheet. Spoon one-fourth of the turkey mixture on half of each square. Whisk together the egg and 1 tablespoon of water in a small bowl. Lightly brush the edges of each square with some of the egg mixture. Fold the dough diagonally over the filling. Crimp the edges with a fork to seal. Cut three 1/2-inch slits in the top of each turnover to allow steam to escape. Brush the remaining egg mixture over the top of each turnover. Bake until puffed and golden, 20 to 25 minutes. Let cool at least 10 minutes before serving.

Ingredients

-2 1/2 cups all-purpose flour
-1 rounded tablespoon sugar
-1 rounded teaspoon salt
-1/2 cup chilled unsalted butter, cut into pieces
-2/3 cup frozen vegetable shortening, cut into pieces
-4-6 tablespoons ice water
-2 teaspoons apple cider vinegar

Directions

Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using pulse button. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.

Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill for 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.

Ingredients

-1 granny smith apple, peeled, cored and diced into small pieces (about 1 1/4 cup)
-1 teaspoon lemon juice
-1/4 teaspoon cinnamon
-2 1/2 tablespoons sugar
-1 teaspoon flour
-8 soft caramel candy squares, chopped into bits
-Salt, approximately 1 teaspoon
-1 tube crescent roll dough (8 ounces)

Directions

Preheat oven to 350 degrees F. Place diced apple into small bowl and sprinkle with lemon juice. Stir to coat apples. Add sugar, cinnamon and flour and stir until apples are evenly coated. Set aside.

Line baking sheet with parchment to keep melting caramel from sticking during baking. Separate dough into triangles, gently stretching shortest side then cutting each into two roughly even triangles. Place one tablespoon of apple filling in center of each triangle. Top with caramel bits (about half a square) and a pinch or two of salt.

Bring corner of longest side across edge about 2/3 of way and pinch together. Bring opposite corner across then final corner and pinch edges together to create a small pouch. Filling will seem like a lot, but dough will stretch as you pinch together.

Bake for 15-17 minutes or until golden and filling is bubbly. Cool on tray for a couple of minutes for caramel to firm. Serve warm.

Ingredients

-1 pound prepared whole-wheat pizza dough, thawed if frozen
-1 cup canned unseasoned pumpkin puree
-1/2 cup canned no-salt tomato sauce
-1/2 teaspoon garlic powder
-1 cup shredded part-skim mozzarella
-1/2 cup grated Parmesan cheese
-2 ounces turkey pepperoni (1/2 cup)

Directions

Place the oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

Roll out the dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8-10 minutes.

Whisk the pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Spread the sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Ingredients

-1 package (48 ounces) frozen dinner roll dough, thawed
-1 can (15 ounces) pizza sauce
-2 cups (8 ounces) shredded mozzarella cheese
-1/2 cup finely chopped green pepper
-1/3 cup chopped ripe olives
-32 pepperoni slices
-Vegetable oil

Directions

For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6 x 3 1/2-inch oval. Spread 1/4 cup sauce to within 1/2 inch of edge. Top with 1/4 cup cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives and 4 pepperoni slices.

Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal.

Cut another roll in half and roll out to 1/8 inch. thickness. Cut a 3 x 1/4-inch strip. Place lengthwise down center of calzone.


To form laces, cut four 1 x 1/8-inch strips; place across center strip. Cut two 4 x 1/4-inch pieces of dough.

Bake, uncovered, at 375 degrees F for 16 to 17 minutes or until golden brown. Cut calzones in half before serving.

Ingredients

For Filling:
-1 1/2 cups sweetened dried cranberries
-1 cup cranberries, fresh or frozen, thawed
-1/2 cup honey

-2 teaspoons freshly grated orange zest
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cardamom or allspice
For Dough:
-2 1/3 cups all-purpose flour
-1 cup whole-wheat flour
-1 1/4 teaspoons baking powder
-Scant 1/2 teaspoon salt
-1/4 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cardamom or allspice
-1/3 cup canola oil
-3 1/2 tablespoons butter, melted and cooled
-1 cup sugar
-1/3 cup honey
-2 large eggs
-3 tablespoons low-fat milk, plus more as needed
-2 1/2 teaspoons freshly grated orange zest
-2 teaspoons vanilla extract
-1/2 teaspoon almond extract

Directions

For Filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Kitchen Note that follows) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

For Dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

Turn the dough out onto a work surface and divide in half. Shape each half into a 6 inch-long log. Working with one log at a time, center it on a 16 inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12 x 15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

To Prepare Pinwheel Rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15 inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip that follows). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

To Bake Cookies: Position racks in the upper third and center of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4 inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

Kitchen Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Ingredients

Savory pastry dough
-2 pounds Golden Delicious, Gravenstein or Granny Smith apples, peeled, cored and cut into -slices 1/3 inch thick
-1 1/4 cups sugar
-1 1/2 teaspoons fresh lemon juice
-1 teaspoon vanilla extract
-1/4 teaspoon freshly grated nutmeg
-1/4 teaspoon ground cinnamon
-1/8 teaspoon salt
-2 1/2 tablespoons all-purpose flour
-5 tablespoons chilled unsalted butter, cut into pieces
-1 egg
-1 tablespoon water

Directions

Prepare the pastry dough as directed and refrigerate for 1 hour.

In a bowl, combine the apples, sugar, lemon juice, vanilla, nutmeg, cinnamon and salt. Toss until the apples are evenly coated. Add the flour and toss again to coat evenly. Cover and refrigerate until needed.

Preheat an oven to 375 degrees F. Lightly butter and flour a 9-inch pie pan and tap out the excess flour.

On a lightly floured work surface, divide the dough into thirds. Combine 2 of the pieces into 1 and, using a heavy rolling pin, roll out into a round 12 inches in diameter and about 1/8 inch thick. Carefully transfer the round to the prepared pan and press gently into the bottom and sides.

Turn out the apple mixture in the pastry-lined pan. Dot the top with the butter pieces.

Roll out the remaining pastry into a round about 10 inches in diameter. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the edge of the bottom pastry shell with a light coating of the egg mixture. Lay the second round on top and, using scissors, trim away all but about 1/2 inch of the overhanging dough. Then crimp the top and bottom edges to form a decorative rim. Cut a small slit in the top of the pie to act as a steam vent. Brush the top lightly with the egg mixture and place the pie on a baking sheet.

Bake until the crust is a rich golden brown, about 40-50 minutes. Remove from the oven, transfer to a rack and let cool slightly. Serve warm.

Ingredients

-1 kg strong white bread flour, (or 800g strong bread flour mixed with 200g semolina flour)
-1 level teaspoon fine sea salt
-2 x 7g sachets of dried yeast
-1 tablespoon golden caster sugar
-4 tablespoons extra-virgin olive oil

For the tomato sauce:
-4 cloves of garlic
-olive oil
-1 bunch of fresh basil
-3 x 400g tins of whole plum tomatoes
-sea salt
-freshly ground black pepper

For the topping: