PITA BREAD

adapted from  (PHOENICIAN BREAD from Story of the World V 1 , by Susan Wise Bauer pgs. 58-59)

Ingredients:

6 cups flour

2 teaspoons salt

1 tablespoon yeast

2 cups warm water

1 - 6 tablespoon honey (depending on how sweet you want your bread)

½ cup sugar

Some butter and extra flour for preparation

¼ cup melted butter

½ cup cornmeal

Directions:

Let the yeast dissolve in the warm water.  Stir the honey in the water and yeast mixture,  then add the salt, sugar and flour, slowly stir until it becomes tough to mix.

Put the dough on a surface lightly covered with flour (a pastry mat).

Knead for about 10 minutes.  Then, place the dough in a buttered bowl (make sure all the sides are buttered).  Spray the dough with cooking spray.  Cover the bowl with plastic wrap or a damp dishtowel.  Let Rise for 1 to 2 hours or until it doubles in size.

After punching down the dough, shape it into 8 – 10 balls and place on a baking sheet or baking stone that has been sprinkled with cornmeal.  Brush tops with melted butter and sprinkle with cornmeal

Set them aside for about 15 minutes  - then put them into the preheated oven.

(To make into pita pockets, shape them into 6” or 7” round shapes (like mini pizza crusts).)

Preheat the oven to 450 degrees F.  Place dough on a cookie sheet (baking stone).  Bake for 10 to 12 minutes on the lowest rack in the oven.  Makes about 8 – 10 pita bread rounds.

Remove from oven (test to see if they are done by tapping them with your knuckle.  If they sound hollow, they are done) . For Pita Pockets, Using a bread knife, make a horizontal cut partway in the bread to make a pocket.  Stuff with butter, cheese, bacon, broccoli, etc.  Enjoy.

CHOCOLATE MOUSSE WITH ULTRA GEL

Ingredients:

14 oz. can of sweetened condensed

8 oz. milk chocolate, premium chocolate, chopped

1 teaspoon vanilla

2 cups heavy whipping cream, whipped

7 tablespoons Ultra Gel (for Cold Recipes)

Link to Amazon listing of Cornaby's Ultra Gel

Cornaby's Ultra Gel

Directions:

In a heavy sauce pan, heat the sweetened condensed milk just until it boils (continually stirring).  Turn it to low and add the chocolate.  Let the chocolate melt, stirring while it melts.  Remove from heat and set aside and let cool to room temperature (approximately 2 hours).  Whip the Heavy Whipping Cream with the Ultra Gel and the vanilla.    Whip it just until it is SUPER THICK.  In a blender, blend the chocolate into the whipping cream.  Pour into serving containers and refrigerate for at least 4 hours.  Serve with sliced strawberries, raspberries or peppermint whipping cream and candy cane chips. Enjoy.  

SLUSHY LEMONADE PUNCH

INGREDIENTS:

1 container Simply Raspberry Lemonade

Approximately ½ container Simply Limeade

1 cup frozen strawberries

½ cup frozen pineapple

½ cup Country Time strawberry lemonade crystals

DIRECTIONS:

Pour 1 container Simply Raspberry Lemonade into a gallon pitcher.  Add ½  container Simply Limeade.  Stir.  Just before serving, blend frozen strawberries, frozen pineapple and country time lemonade crystals together in a blender.  Pour into the pitcher and stir.  Serve well chilled.

CARAMEL APPLE DUMP CAKE

Ingredients:

6 – 8 apples, peeled and thinly sliced (I use Granny Smith and Honey Crisp for a tart and sweet combo)

Or 1 can of apple pie filling

1 teaspoon lemon juice

1 tablespoon Cornaby’s Thick Gel, or corn starch

½ teaspoon apple pie spice

½ teaspoon cinnamon

1 cake mix (I used a Caramel Apple Cake Mix, but a spice cake mix or a yellow cake mix would work)

1 cube butter (1/2 cup), cut into very thin squares.

7 squares of caramel, cut in pieces

Directions:

As you peel and slice the apples, place them in a large bowl with lemon juice, stirring as you add more.  Once you are finished slicing the apples, add 1 tablespoon Thick Gel or 1 tablespoon cornstarch, ½ teaspoon apple pie spice and ½ teaspoon cinnamon.  Mix well. 

Pour apple mixture into a 13X9 inch baking dish.  Cover  apples with the dry cake mix.    Place the thin squares of the butter evenly over the cake mix.  Toss the pieces of caramel over the butter.  Bake for approximately 45 – 50 minutes or until golden brown.  If you are using the apple pie filling, your baking time will be approximately 35 – 40 minutes.  Remove from oven and let cool.  Serve warm with vanilla ice cream.

Ingredients

Apples in Baking Pan

Covered in Caramel Apple Cake Mix, Butter and Caramel Pieces

Just Out of the Oven

Piece Missing

Ready to Eat

FROZEN SOUR PEAR PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Pear Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  LorAnn Oils

 Neon green food coloring , 4 - 6 drops (optional)

1 ¼ cups whipping cream, whipped

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, pear flavoring and tart and sour.  Mix well.  Add a few drops of green food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of green.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape mixture; fold in remaining whipped cream.   Spoon about 1/8 cup into a small bowl.  Add a few drops of green food coloring and stir. Set aside.  Pour the remaining mixture into the crust.  With a teaspoon drop dollops of the brighter green mixture on top of the pie.  Using a knife, make swirling motions to make a swirled texture of greens in your pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

OREO COOKIE DOUGH BITES

Adapted from http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Ingredients:

1 cup salted butter, softened

¾ cups packed light brown sugar

¾ cup granulated sugar
1 teaspoon vanilla paste or extract

¼ teaspoon salt
2 cups flour

7 Oreo Cookies, crushed

Directions:

Using a mixer, Cream butter and sugar together.

Add remaining ingredients and mix well .

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes.

Store in the refrigerator.

OREO COOKIES & CREAM ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon vanilla paste or extract

½ of a 14.3 oz. package of Oreo Cookies, crushed

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and vanilla paste (or extract) then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo Cookies. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.