Pizza Dough

Makes 2 medium pizzas, serving approximately 4 people.

1 1/2 c. very warm water
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 c.) bread flour (I add 1 tsp of gluten per cup of flour for more elasticity)
3 1/2 oz (1/2 c.) semolina flour (Bob's Red Mill makes this or order thru Amazon)
1 tsp salt

Place very warm water, yeast and sugar in food processor and plus once or twice to mix. (start with very warm water so it's better than luke warm by the time you measure, pour, and add the yeast and sugar) Let sit while you measure out the dry ingredients.

After 2-3 minutes you'll see small bubbles forming in the liquid in the processor, which indicates your yeast is working. Dump in the combined dry ingredients and turn on the processor. The machine will do all the work, including the kneading. After about a minute the dough should form into a ball going 'round and 'round. Add a little more flour or water, 1 Tbsp at a time, as needed to make a soft dough.

Place 1 Tbsp olive oil in a large bowl. Form dough into a ball (oil on hands will help prevent sticking) and place in bowl, turn to lightly coat all sides. Cover with a clean towel and let dough rise in warm, draft free place for about an hour or until doubled. Better to stretch the dough with hands and fingers, like in a pizzeria, than roll it. Prebake directly on a pre-heated stone in a very hot oven (450° to 550°) for about 8-10 minutes (beginning to puff and slightly color), or form on sheet pan and place pan on stone. Add toppings (less is more) and complete baking. (a 18x18x1/2" Travertine floor tile from Home Depot works just fine as a stone)

You can also use a KitchenAid mixer with dough hook to mix and knead the dough.

Make Ahead
Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). Let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.

Check here for comments and variations: http://www.fabulousfoods.com/recipes/article/46/28295

The Best Chocolate Chip Cookies

From my friend, Patti, who calls these one bowl cookies, and they are! So easy, so good.

1 stick butter
1/2 c. firmly pressed brown sugar
1/2 c. sugar
1 egg
1 tsp vanilla

mix together the above then add to the mix:

1 c. flour
1 c. quick oats
1/2 tsp baking soda
1/2 c. chopped walnuts
12 oz semisweet chocolate chips (you could skimp here but don't!)
1/2 c. shredded coconut (optional)(if adding coconut maybe a tiny bit more liquid)
1/4 c. raisins (optional)

Bake at 375° for 10 minutes

Hope's Chocolate Tofu Pie

1 1/2 c. mac nuts (raw, chopped)
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)

16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract

Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess

Whipped cream , crumbs of crust

Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.

Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.

Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.

Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.

Hope's Perfect Quiche

Book Group Quiche

Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water

Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.

Preheat oven to 375°

Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.

In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.

Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.