Subj : Re: Grocery Getters
To : Ruth Haffly
From : Dave Drum
Date : Tue Feb 04 2025 09:47:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I'm more likely to get bacon fragments or popcorn hulls under a plate.
RH> Whatever, it's something I don't have to worry about yet. Still have
RH> most of my teeth--wisdoms were taken out in my early 20s. Another molar
RH> was being reabsorbed internally, dentist said in his years of practice,
RH> he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
Especially watch out for trhose blackberry seeds.
DD> I did the dental visits. But I had teeth break for no known reason, Or
DD> just loosen and fall out, I was down to about 6 whole teeth and a few
DD> snags when I decided "It's time".
RH> Must be something genetic or from your years as a smoker.
Whatever, it's a fact of life. My niece has horrid teeth that her dentist
blames on my brother's service in Vietnam and exposure to Agent Orange.It
seems that can cause a genetic shift
DD> Here's a recipe I'm going to try with my bread machine. I may add some
DD> ground caraway - as I said I like the flavour. And I might play with
DD> the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=
RH> Don't use any more rye flour as it has no gluten. The bread flour has
RH> more gluten than white or whole wheat so if you use one of those, you
RH> might want to add a tablespoon or so of powdered gluten. Voice of
RH> experience. (G)
DD> Thanks for the head's up.
RH> Glad to pass on knowledge to aspiring bread bakers.
I'm not really a baker. But, every so often I get frisky, Other than the
breakfast toast and burger buns ..... oh, and the cinnamon rolls at the
Golden Corral breakfast buffet.
DD> The other call for gluten substitute is xanthan gum - wjich has, as
DD> with most things culinary, its adherents and its detractors. Mr? I'm
DD> not a celiac sufferer so I don't care. Bv)=
RH> We keep gluten on hand so easy for us to grab some and toss it in
RH> otherwise low gluten baked goods.
DD> Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa
DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06
RH> We baked a pita pizza Friday night--pizza using a pita bread for the
RH> crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch
RH> yesterday) and a salad made a filling meal for us.
Here's an interesting thing I happened upon in my Taste of Home feed.
It look the perfect size for you and Steve.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Yeast Pizza Dough
Categories: Five, Breads
Yield: 4 Slices
2 c A-P flour; more for dusting
2 ts Baking powder
1 ts Salt
2/3 c Milk
1/4 c + 2 tb olive oil; divided
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Pizza sauce
Shredded mozzarella cheese
Sliced pepperoni
Cooked sausage crumbles
Sliced olives
Dresh basil)
In a large bowl, stir together flour, baking powder and
salt. Pour in milk and 1/4 cup of olive oil; stir
ingredients until dough just comes together.
Turn dough onto a lightly floured surface. Knead the
dough 10 times or until smooth and uniform.
To make a pizza, heat oven to 450ºF/232ºC.
On a lightly floured surface, use fingertips to press
dough into an 8" square. (Add more flour to the board if
the dough is sticking.) Brush a 15x10x1-in. baking sheet
lightly with about a tablespoon of olive oil. Place
pizza dough square in the center of the pan. Brush
surface of dough with another tablespoon of olive oil.
Top dough with preferred toppings, such as pizza sauce,
shredded mozzarella cheese, fresh herbs, cooked meats
and veggies. Bake 12-14 minutes, until crust is puffed,
lightly browned and baked through and cheese is melted
and bubbly. Transfer to a cutting board; let slightly
cool.
Slice into four pieces; serve.
Nancy Mock, Southbridge, Massachusetts
Makes: 4 slices
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave
Drum
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
