Pizza Sauce Variations

8 oz. can tomato sauce
1/2t. oregano
1/2t. garlic

Mix together and pour onto pizza crust.

OR

8 oz. can tomato sauce
1/2t. basil
1/2t. marjoram leaves

Mix together and pour onto pizza crust.

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Chocolate Spice Cake

2c. flour
1T. cinnamon
2t. baking soda
1t. nutmeg
1/2t. baking powder
1/2t. salt
1/4t. cloves
6T. butter
1c. sugar
3T. molasses
2 eggs
2c. unsweetened applesauce
1T. shredded orange peel (optional)
2 oz. bittersweet and/or milk chocolate, coarsely chopped  OR  6T. cocoa powder and increase the amount of butter to 8T. (1 cube)
1/2c. chopped nuts (optional)
whipped cream

Combine eggs, butter, sugar, and molasses with electric mixer.  Add cinnamon, baking soda, nutmeg, baking powder, salt, and cloves.  If using cocoa powder, mix it in now.  Then mix in the applesauce.  Stir in the orange peel and the flour.  Pour batter into a greased and floured 9-inch springform pan.  Top with nuts and chopped chocolate pieces (if using chocolate pieces).  Bake at 350℉ for 1 hr.  Cool, then remove from pan.  Serve with whipped cream.

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Stuffed Manicotti

1 jar spaghetti sauce
about 16 manicotti noodles, softened in boiling water & drained
Filling:
8oz. pkg. cream cheese
1c. cottage cheese
1/4 lb. mozzarella cheese, grated
2 eggs
1T. chopped parsley
1/2t. salt
1/8t. pepper
1/8t. nutmeg

In a mixing bowl, combine the cheeses and eggs.  Mix well.  Stir in the parsley, salt, pepper, and nutmeg until well blended.  Place some spaghetti sauce on the bottom of a large baking dish.  Add filling into the softened manicotti noodles by spooning the filling into a large ziploc plastic bag with one of the corners cut out.  Close the bag and squeeze filling out of the cut-out corner and into each manicotti noodle.  Lay stuffed noodles on top of the spaghetti sauce in the baking dish.  After all the noodles have been placed in the baking dish, spread remaining sauce over the top of the noodles.  If desired, may sprinkle parmesan cheese, sliced mushrooms, and black olives over the top.  Cover with foil and bake at 375℉ for 1 hr.

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Perfect White Bread

1 pkg. active dry yeast
5&3/4-6&1/4c. flour
2&1/4c. milk
2T. sugar
1T. shortening
2t. salt

In a large mixer bowl, combine yeast and 2&1/2c. of the flour.  In a saucepan, heat milk, sugar, shortening, and salt just until warm, stirring occasionally to melt shortening.  Add warm liquid mixture to dry mixture in mixing bowl.  Gradually add and mix in the rest of the flour.  Knead bread dough on a flat, lightly floured surface until dough blisters (8-10 min.).  If dough is sticky, knead in more flour.  Place in a greased bowl and let rise for 1&1/4 hrs.  Punch down dough.  Cut into 2 portions and shape into loaves.  Place into 2 greased loaf pans.  Cover and let rise in a warm place until dough has nearly doubled in size (about 30 min.).  Bake at 400℉ for 10 min. then turn oven down to 375℉ and bake 20-30 more min. or until done.

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Pancakes

1c. flour
1T. sugar
2t. baking powder
1/4t. salt
1 beaten egg
1c. milk
2T. cooking oil

In a small mixing bowl, combine the egg, oil, sugar, salt, baking powder, and milk.  Stir in flour until batter is smooth.  Pour 1/4c. batter (may use less batter for smaller pancakes) onto a hot, nonstick or lightly greased griddle or skillet (med. heat on the stove).  Cook 1-2 min. on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.   To make chocolate chip pancakes, sprinkle chocolate chips over pancakes while first side is cooking .  Serve warm and top with syrup (if desired).

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Caramel Topping for Sundaes

2T. butter
1T. karo or corn syrup
1c. brown sugar
1/2c. milk or light cream
1t. vanilla

Melt and cook over medium heat butter, syrup, and sugar--stirring enough not to let it stick.  Let boil briskly for about 1 min., then remove from heat and stir in the milk and vanilla.  If the milk and vanilla don't dissolve, may place back on low heat until dissolved.  Don't boil as it will curdle.  Store in refrigerator.

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Ice Box Chocolate Chip Cookies

1 lb. (4 cubes) margarine
1c. brown sugar
1c. sugar
2 eggs
2t. vanilla
5c. flour
1t. baking soda
1t. baking powder
1c. chopped nuts (optional)

Combine eggs, margarine, and both sugars in a large mixing bowl.  Mix in vanilla, baking soda, and baking powder.  Stir in the nuts and flour, mixing well.  Shape cookie dough into long loaves about 2 inches thick.  Cover cookie dough loaves with plastic wrap and place in the freezer.  When time to bake, pull a loaf of cookie dough out, slice off some cookies and place on an ungreased cookie sheet.  Bake at 375℉ for 8-10 min.   Bake as many cookies as you like and place the uncooked part of the cookie dough loaves back in the freezer.

**Note:  All cookie dough may be stored and baked in this way--following the baking instructions for each recipe. 

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