Tag Archives: Baking

Pizza Crust

We haven’t made homemade pizza in a very long time, but for quite awhile we made this recipe and two pizzas every two Sundays. One would go in the freezer and the we’d have the other tea and a slice or two for breakfast on Monday or Tuesday.  I stumbled into the recipe for the crust last weekend and made a note to add it to online recipes so I won’t lose it again.  I think when we make it again, we might do smaller versions as we’re eating less these days – and this crust is definitely not low calorie or low carb. It is, however VERY thick and tasty.  I’m going to use it as a base for small salmon / garlic mini pizzas today.

Homemade Pizza

 

 

 

 

 

 

Pizza Crust
Author: 
Recipe type: Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 large pizzas
 
A great pizza crust for those who like thick crust.
Ingredients
  • 290 ml (1¼ C) water
  • 3 T Olive Oil
  • 1t Sugar or Splenda
  • 2 t Yeast
  • 500 g (3¾ C) Unbleached Plain Flour
  • ½ t Salt
  • Handful dried onion flakes
  • Herbs to taste - I use about a T each of oregano, basil, mixed Italian seasonings and chilli flakes.
Instructions
  1. If using a bread machine, put the ingredients in the machine in the order recommended. (Usually either all the dry ingredients first or the wet first). Set it for dough and let it do it's thing.
  2. If using a TMX or a Bellini (or any other brand of thermomixer, add the water, oil, sugar, and  yeast, then flour, salt, onion flakes and herbs. Blend on Speed 7 for 5 seconds then knead for 5 minutes (Speed 3 on the Bellini). Let rest for 15 minutes, then punch down and knead to remove the air and gas in the dough then shape into balls and into pizza bases. Allow to rise to double size before adding toppings.
  3. We don't use a tomato based sauce. Instead I spread about a tablespoon of olive oil on the base and then add about 2T finely diced garlic before adding cheese and toppings and ending with more cheese.
  4. Bake in a hot oven (220c or 450f) for about 25 minutes or until the cheese is bubbly all over.

 

White Bread – Bellini

This is the Jumbo 900g White Bread TMX 5 Recipe from the Thermomix site, cut in half so as not to harm the Bellini motor. It’s great bread and makes fantastic bread rolls as well as scrolls.  If you want a 900g jumbo loaf, Mix this recipe twice.  Otherwise, this makes a 450g loaf.

Bread Rolls

White Bread - Bellini
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This is the Jumbo 900g White Bread TMX 5 Recipe from the Thermomix site, cut in half so as not to harm the Bellini motor.
Ingredients
  • 185g water
  • ¾ tsp Sugar
  • 1 tsp dried instant yeast
  • 310g white bakers flour
  • 1 tsp salt
  • 1 tsp bread improver
  • 1½ tsp oil
Instructions
Preparation
  1. Add all ingredients to the bowl in the order listed. Combine 7 seconds on speed 7. Then knead for 6 minutes (Dough Function). On the Bellini this is Speed 3.
  2. Let your dough rest for 15 minutes. You can leave it in the Bellini or TMX bowl or in an oiled bowl (covered).
  3. Place your dough on an oiled bench (I use a sheet of baking paper or an oiled bowl). Punch the dough down and continue punching / kneading until you release all the gas / air from it.
  4. For Dinner Rolls, divide the dough into the size you want (the original recipe suggests 80g each). Roll into nicely shaped balls and place on an oiled tray (I lined mine with baking paper) spaced nicely apart.
  5. For Bread, place all of the dough into a bread pan and be sure to push the bread down to cover the bottom of the pan.
  6. Place in a warm place to proof, until the rolls have doubled in size or the bread has reached the top of the pan.
Baking
  1. Bake in a preheated oven at 180c.
  2. Rolls take about 15-20 minutes or until golden brown.
  3. A bread loaf will take about 25 minutes or until golden brown. Tip out of pan immediately and place on a cooling rack to cool. Note - It will sound hollow when tapped in the centre after removing from the pan.

 

No-Crust Low Cal Pumpkin Pie

 

No Crust Pumpkin Pie

The only pumpkin pie I make at Thanksgiving or Christmas. It’s relatively easy and delicious!

No-Crust Low Cal Pumpkin Pie
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
 
If you don't tell anyone this recipe is 'sugar free', they won't know - it's really delicious and easy to make. Adapted instructions for Australia are included as well.
Ingredients
  • 1 Egg
  • 2 Egg Whites
  • ¾ Cups Splenda (or sugar)
  • ½ Cups Low-fat Baking Mix (see recipes list)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Ground Nutmeg
  • 1 (12oz) can Evaporated Milk (Lite / Low Fat)
  • 2 Cups Pumpkin (or 1 can 15oz solid-pack pumpkin)
Serve With:
  • Whipped Topping (Lite / Low Fat) or Cool Whip
Instructions
  1. Preheat oven to 350f or 200c (forced air fan)
  2. In a large mixing bowl, combine the egg, egg whites, pumpkin, Splenda/sugar, homemade baking mix, vanilla and spices until smooth.
  3. Gradually stir in evaporated milk. Pour into 9in baking pan (I use a deeper flat bottomed baking bowl instead) that’s been coated with non-stick cooking spray.
  4. Bake at 350f / 200c for 35-40 minutes or until knife inserted near the centre comes out clean. Cool on a wire rack. Serve with a dollop of whipped topping. Refrigerate any leftovers.
Notes
If using Butternut Squash, cut the squash lengthwise and scoop out strings and seeds. Hard to get out strings will come out easily after baking. Place on a foil wrapped baking tray (one with sides) with the skin side up and cook at 180c-200c (about 350f-375f) for about an hour or until very soft. Remove from oven and allow to cool. Scoop out any remaining strings, then scoop pumpkin into measuring cup. You need about 2c pumpkin to make the pie. You’ll probably get right around 2c pumpkin from one whole butternut squash. We don’t have ‘Cool Whip’ in Australia but you can buy cans of Reddi / Dream Whip in the shopping market. Enjoy with friends and family!

 

Easy Baking Mix Scones/Biscuits

Scones / Biscuits

Easy Baking Mix Scones/Biscuits
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This recipe makes use of the homemade baking mix recipe or you can use Bisquick instead.
Ingredients
  • 1½ C Baking Mix
  • ⅔ C Milk (170ml)
Instructions
  1. Preheat oven to 450f / 230c
  2. Stir until soft dough forms. Turn onto surface sprinkled with baking mix.
  3. Knead 10x. Roll/pat dough so it is about ½ inch thick.
  4. Cut with 2½in scone/biscuit cutter (or a drinking glass about that size).
  5. Place on ungreased baking sheet.
  6. Bake 8-10min or until golden brown.

Low Fat Baking Mix (homemade ‘Bisquick’)

This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.

Low Fat Baking Mix (homemade ‘Bisquick’)
Author: 
Recipe type: Baking
Prep time: 
Total time: 
 
This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.
Ingredients
  • 4 Cups Flour Plain
  • ⅛ C Baking Powder
  • 1½ tablespoons Splenda (or sugar)
  • ½ tablespoon Salt
  • ⅔ C Powdered Milk
  • ⅓ C Canola Oil
Instructions
  1. In a large bowl combine dry ingredients. Add oil by drizzling over mixture. Cut in with pastry blender until mixture resembles corn meal.
  2. Store in covered container in the refrigerator for up to 3 months.

 

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