Thursday, December 31, 2009

New Year’s Eve w/Recipes

We will be ringing in the New Year at home with our kiddos as that is our family tradition. Tonight's menu will be homemade pizza (recipe below), homemade ice cream (recipe below) and a variety of snacks. The Wii games have been picked out, controllers are charged and ready to go. Abby has picked out some card and board games. And Haillie has been warned that she will participate. *lol* Teenagers!
Pizza Dough
2-1/4 tsp active dry yeast
1/2 tsp brown sugar
1-1/2 cups warm water (110 ⁰F)
1 tsp salt
2 tbsp olive oil
3-1/3 cups all-purpose flour
You can follow this recipe two different ways, here is my grandmother's way…
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Then there is my lazy man's way…
Throw ingredients into your bread machine in the order suggested by manufacturer and set function to dough setting. ;o)
Cake Batter Ice Cream
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 tsp vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 ⁰F, stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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