RECIPE COOKBOOK » dough

Giant Upside-Down Pecan Rolls

admin — Sat, 08 May 2010 19:23:21 +0000

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice. — posted by Sydney Mike

Zucchini Pizza Dough

admin — Mon, 03 May 2010 11:14:11 +0000

From my e-cookbook collection, this looks yummy and interesting. The only ingredient in here that I changed was to use 3 egg whites instead of 3 whole eggs as originally called for– since you don’t need yolks to bind and all.

Easy 30-Minute Pizza Dough II

admin — Mon, 26 Apr 2010 13:32:03 +0000

Based on my swear-by recipe Recipe #420921 and another dough recipe.

Turkish Noodles With Arugula (Rokali Eriste)

admin — Tue, 20 Apr 2010 19:57:11 +0000

From turkishcookbook.com.

Ny Style Pizza Dough

admin — Mon, 12 Apr 2010 12:21:52 +0000

I’ve tried many different pizza dough recipe’s and none of them give me a dough ball that I can toss and stretch like what you can buy in the store (or what I was used to when I worked at Papa Gino’s). I like my pizza dough thin, but not crunchy.

Mom’s 100% Whole Wheat Air Loaves

admin — Fri, 09 Apr 2010 19:21:22 +0000

This is an adaptation of Recipe#168802, in which I use the ABM to make the dough for the loaves, and then I bake the bread in the oven. — posted by Sweet Baboo

Pizza Crust

admin — Mon, 22 Mar 2010 16:35:18 +0000

This is my standard pizza crust recipe. This has been adapted from a recipe found on www.pizzamaking.com

Thermomix Pizza Dough

admin — Mon, 15 Mar 2010 15:10:05 +0000

This recipe is easy to prepare in the Thermomix. I usually do it early in the day so that the dough has time to rise several times – which leads to a better texture. But if you’re pressed for time, the dough can be made right before use

Asparagus and Curry Chicken Pizza

admin — Mon, 15 Mar 2010 14:49:28 +0000

The crust is from recipe number 13546 – I cut down the salt and added some spices to the dough. The rest is just my own idea of a tasty pizza

Chocolate Chip Scones

admin — Tue, 09 Mar 2010 16:29:32 +0000

It is very important that you mix the dough/batter very gently until just combined and bake them immediately otherwise the scones will get tough.

Cinnamon Swirl Bread

admin — Thu, 04 Mar 2010 18:06:59 +0000

This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. Preparation time does not include the 2 1/2 hours needed for the dough to rise twice. — posted by Sydney Mike

Morah Shoshana’s Hamantashen

admin — Mon, 01 Mar 2010 16:09:22 +0000

We got the original recipe from a marvelous nursery school teacher, Morah Shoshana. The dough is very easy to make and great for little hands to help

Pumpkin French Toast

admin — Fri, 26 Feb 2010 14:54:40 +0000

Another amazing recipe from Vegan Brunch. Who needs raw eggs when you can have a delicious cinnamon pumpkin custard coating on this breakfast favorite. My griddle has enough room to cook all the pieces at one time.

Quinoa, Oatmeal, Fruit and Nut Bread – Abm

admin — Fri, 26 Feb 2010 13:29:03 +0000

Excellent toasted! I used leftover Recipe #414395 in this bread. It has apples, nuts and dried fruit.

Brick Oven Pizza Dough

admin — Mon, 22 Feb 2010 13:45:59 +0000

This is about as simple a recipe you can find for pizza dough.

Chocolate Pumpkin Pie

admin — Sun, 21 Feb 2010 21:37:10 +0000

This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn’t include the time for the pie to cool to room temperature or the time for the finished pie to chill! — posted by Sydney Mike

Olive Garden Pizza Dough

admin — Mon, 15 Feb 2010 15:06:22 +0000

This came from the olive garden website. Since my family likes to use this to make their own individual pizzas, I thought I would just post the dough recipe online

Khachapuri

admin — Mon, 01 Feb 2010 16:45:17 +0000

This is the national dish of Georgia. It is a cheese pie. We got the recipe from my mother in law in Georgia but changed some of the ingredients…

Maggie Beer’s Roasted Mushrooms

admin — Sun, 10 Jan 2010 09:16:28 +0000

Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta. — posted by JustJanS

Light & Flaky Cinnamon Rugelach

admin — Sun, 03 Jan 2010 20:18:14 +0000

The ingredients might look the same as other recipes, but the technique is unique and the “secret” ingredient won Tina Wasserman’s reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product

Vegan No-Chill Gingerbread Cookies

admin — Mon, 28 Dec 2009 21:06:17 +0000

Easy recipe for soft gingerbread cookies for cutting into shapes.This dough does not need to be chilled before rolling and cutting out. — posted by Laundrycrisis

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

admin — Mon, 21 Dec 2009 22:00:16 +0000

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling – omit the nuts and/or raisins, it’s still great.

Viennese Chocolate Pepper Cookies

admin — Sat, 12 Dec 2009 19:41:15 +0000

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap

Gluten-Free Pizza (Hertzberg & Francois Crusty Boule)

admin — Fri, 11 Dec 2009 22:30:59 +0000

As mentioned in my other GF pizza dough recipe (Recipe #402987 #402987), this is from “Healthy Bread in 5 Minutes a Day” by Jeff Hertzberg & Zoe Francois. They seem to favor their olive bread recipe for pizza, but I’ve found both outstanding.

Dkm’s Chicago-Style Deep Dish Pizza

admin — Wed, 09 Dec 2009 20:11:50 +0000

This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months