Saturday, April 27, 2013
2 cloves garlic, minced
4 tbsps butter
1/2 lb. beef sausage
1/4 lb. mushrooms, chopped
2 tsps vegetable
1/2 lb. fresh spinach
pinch salt to taste
2 lbs. pizza dough (I use this pizza dough recipe)
6 oz. mozzarella, cut into 48 pieces
2 cups pizza sauce for dipping
Place the garlic and butter in a small saucepan over medium heat. When the garlic
begins to brown, remove the pan from the heat. Brush a bundt or tube pan with some of
the garlic butter and set aside. Brown the beef sausage in a sauté pan. Add the
mushrooms and sauté until cooked (if the sausage is lean, then you can add a little
vegetable oil to help cook the mushrooms). Remove the sausage and mushrooms to a
bowl. Heat the vegetable oil in the same sauté pan that you used for the sausage and
mushrooms. Add the spinach when the oil is hot. Sprinkle salt to taste over the spinach
and sauté until the spinach is wilted. Add the spinach to the sausage and mushrooms
and mix together.
Pinch off 2/3-ounce lobes of pizza dough which should give you 48 balls of dough. You
can do this as you go or you can pinch them all off in one go. If you do the latter, cover
the dough balls with a damp cloth or paper towel to prevent them from drying out.
Flatten a dough ball into a 3-inch diameter round. Place a tablespoon of filling and a
piece of the mozzarella in the center of the dough (or less if it won’t all fit). Wrap the
dough around the filling, pinching the ends together to seal the ball. Brush the ball with
the garlic butter and place it in the bundt pan. Repeat for all of the balls of dough,
distributing the balls evenly in the pan. Cover the pan and let rise for 30 minutes.
Preheat the oven to 400°F about 10 minutes before the rise is done. Bake for 35
minutes. Remove the pan from the oven and let sit for 10 minutes. Invert the monkey
bread onto a plate. Serve with heated pizza sauce for dipping. Makes 48 delectable
Adapted from recipe at: http://userealbutter.com/2013/04/24/italian-sausage-pizza-monkey-bread-recipe/
Serves: 10, Yield: 1 pizza crust Prep Time: 15 mins Total Time: 35 mins
1 tablespoon fast rising yeast
2 1/2 cups spelt flour
1 teaspoon salt
1 cup hot water
1/4 cup oil
Preheat oven to 400 degrees. Set aside 1 cup of flour from total amount.
Mix 1 1/2 cup flour, yeast and salt.
Put oil in the hot water & add it to the flour mixture. Stir well.
Add the cup of flour you previously set aside.
Knead. Pay attention to the consistency of the dough. Sometimes with Spelt flour you need to add a bit extra to get the doughy consistency you need.
Let rest for 10 minutes.
Press dough into greased pizza pan, & top with favorite "Type-O compliant" pizza toppings.
Bake for 20 minutes.
Serves: 4 Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
1/4 cup fresh lemon juice
4 cloves garlic, finely chopped
1 tablespoon olive oil
kosher salt and black pepper
16 ounces boneless, skinless chicken breast
Heat a large skillet set to medium-high.
In a medium bowl, whisk together the lemon juice, garlic, 1 tablespoon olive oil, salt and pepper.
Transfer half the dressing to a small bowl; set aside.
Add the chicken to the remaining dressing and turn to coat.
Grill the chicken for about 4 to 6 minutes per side.
Remove from heat
Pour remaining marinade on top of cooked chicken, & serve.
2 cups sugar
1-3/4 cups spelt flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup almond milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together all dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with 8 to 10 servings.
Adapted from recipe at: https://www.hersheys.com/recipes/recipe-details.aspx?id=4608