Homemade pizza supreme

Directions

1. In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on
medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn
onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rest in a warm place for 10
minutes.

2. Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll
each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges
slightly. 

3. Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with
toppings. Bake for 15-20 minutes or until cheese is melted

Banana crumb Muffins

Direction

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 10 muffin cups with
paper liners.

Prepare muffins: Mix flour, baking soda, baking powder, and salt together in a large bowl.
Beat bananas, white sugar, melted butter, and egg together in a separate bowl; stir the banana
mixture into the flour mixture just until combined. Spoon batter into prepared muffin cups,
filling each about 3/4 full.
Prepare crumb topping: Mix brown sugar, flour, and cinnamon together in a small bowl. Use a
fork to mix in 1 tablespoon butter until mixture is crumbly; sprinkle topping over muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20
minutes.

Cinnamon roll
Instructions
1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe
bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer
warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg,
egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a
wooden spoon until a dough begins to form.
1. SPlace dough hook on stand mixer and knead dough on medium speed for 8 minutes.
Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's
 sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t
want to use an electric mixer, you can use your hands to knead the dough for 8-10
minutes on a well-floured surface.
2. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel.
Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or
less time depending the humidity and temperature in your home.
3. After dough has doubled in size, transfer dough to a well-floured surface and roll out into
a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the
far side of the dough.
4. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle
mixture over the buttered dough, then rub the brown sugar mixture into the butter.
5. Tightly roll dough up, starting from the 9-inch side and place seam side down making
sure to seal the edges of the dough as best you can. You will probably need to cut off
about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as
we’d want it to be. 
6. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
7. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also
recommend lining the pan with parchment paper as well, in case any of the filling ends
up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45
minutes.
8. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls
for 20-25 minutes or until just slightly golden brown on the edges. You want to
underbake them a little so they stay soft in the middle, that’s why we want them just
slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9
cinnamon rolls.

COOKIES
BAGGED

How to Make Butter Cookies

 Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the
paddle attachment cream together butter, sugar and salt until combined. Mix in
egg yolks and vanilla. Add flour and mix until crumbly then add in milk and
continue to mix while adding in a little more milk if needed for a pipe-able
consistency. Transfer to a 16-inch piping bag fitted with a large open star tip (I
like the Ateco 826 or 827 here). Pipe dough into rounds onto two ungreased
baking sheets. Bake one sheet at a time in preheated oven until golden brown on
bottom, about 12 – 15 minutes. Let cool on baking sheet 5 minutes then transfer
to a wire rack to cool completely. Store in an airtight container. If you’d like to dip
in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I
like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50%
power in 20 second intervals until melted and smooth. Dip half of cookies into
chocolate let excess run off (while also brushing some off bottom across bowl)
then transfer to a sheet of parchment paper. Immediately add sprinkles then let
set.
CHEESE AND HERB SCONES

INSTRUCTIONS
1. Preheat oven to 200C/400F. Line your large baking tray with
parchment paper.
2. Add the flour, salt, pepper and sugar to a large bowl and stir. Add the
cubed butter, and use your fingertips to rub the butter into the flour
until it resembles breadcrumbs. This should take around 8-10
minutes.
3. Make a well in the centre of the flour, then add in the milk, cheese
and chives. Use a knife to 'cut' the mixture, combining it together
well.
4. Dust a clean surface with flour, then turn out the dough to knead.
Continue to add flour if the dough gets too sticky. Shape the dough
into a disc measuring a height of 4cm/2 inches. Dip your mason jar or
cookie cutter into flour, then cut out round discs of dough. Place the
dough discs in your prepared baking tray. It doesn't matter if they
touch. You should make around 12 scones. Place in oven and bake
for 15-20 minutes, checking every so often to ensure they're cooking
evenly. 
5. Remove from oven and serve immediately with butter.
Gather the ingredients.
Simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the
cooked apples. Remove from the heat and add the butter and leave to cool. Roll out half the pastry and line a 7-inch
(18-centimeter) pie dish. Put the cooled, cooked apple mixture into the pastry case. Roll out the remaining pastry to
make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the
edges firmly together and crimp to decorate. Brush the top of the pie with milk and bake in the middle of a hot oven
for 20 to 25 minutes. Serve hot or cold with cream, ice cream or custard sauce

Quiche
1. Preheat oven to 375°F.
2. Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
3. In a large bowl, whisk together eggs, milk, salt and pepper.
4. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top.
Sprinkle remaining ½ cup cheese on top of egg mixture.
5. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and
serving.

Vanilla cake recipe (high fat cake)

1. For the Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease
three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you
don’t have 3 pans, it’s okay to bake the cakes in stages, the batter will keep at room temperature until
needed.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and
butter. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light,
about 5 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.
With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next, then
dribble in the vanilla. Reduce speed to low and sprinkle in about 1/3 of the flour, then drizzle in 1/3 of the milk.
Repeat with remaining flour and milk, working in thirds as before.

1. Scrape the bowl and beater with a flexible spatula, and resume mixing on medium speed for about 3
seconds to ensure everything is well combined. The batter should look creamy and thick, registering
between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients
were too warm or too cold, which can lead to textural problems with the cake.)
2. Fold batter once or twice from the bottom up with a flexible spatula, then divide evenly between prepared
cake pans (about 20 ounces or 565g if you have a scale). Stagger pans together on the oven rack, and bake
until puffed, firm, and pale gold, about 32 minutes. If your oven has very uneven heat, pause to rotate the
pans after about 20 minutes. Alternatively, bake 2 layers at once and finish the third when they’re done.

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto
a wire rack, peel off the parchment, and return cakes right-side-up (covered in plastic, the cakes can be
left at room temperature for a few hours). Prepare the buttercream.

CHIFFON CAKE ( LOW FAT)

Instructions
1. Position an oven rack to the lowest level and preheat the oven to 325F.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium
bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30
seconds. Add egg yolk mixture to flour mixture, whisking until well combined.
3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and
cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold
one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in
the remaining egg whites. Spoon batter into an ungreased 10-inch tube pan. Run a
butter knife gently through the batter to release any potential air pockets.
4. Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes
out clean. (Take should spring back when gently poked with your finger.) Immediately
invert the pan onto a wire rack and let the cake cool completely in the pan. When
cooled, gently run a knife around the edges of the pan to release the cake. Place the
cake on a cake stand and garnish with confectioners’ sugar, if desired.

CHOCOLATE DROP COOKIE

Instructions

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
2. Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda till well combined
and lightened in color.
3. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
4. Add the flour, mixing it in completely.
5. If you're making cookies using chips, nuts, etc, beat in the milk, then the add-ins.
6. If you're making plain cookies, without add-ins, omit the milk.
7. Drop the cookies by the generous tablespoon onto the prepared baking sheets, spacing them about
2" apart. A tablespoon cookie scoopworks well here.
 8. Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary). The cookies should
be a light golden brown, and a bit darker around the edges. For softer cookies, bake the shorter
amount of time; for crunchy cookies, bake longer.
9. Remove the cookies from the oven, and cool right on the baking sheets.
10. Store these basic chocolate chip cookies airtight at room temperature for several days. Freeze for
longer storage.

VANILLA CUPCAKE

Instructions

1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt.
Set flour mix aside.
3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until
thick and fluffy, scraping down the bowl as needed.
4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2
tsp vanilla and beat to combine. 
5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the
buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and
beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-
count lined muffin or cupcake pan, filling 2/3 full. 
6. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room
temperature before frosting.
Frosting
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in
vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too
thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of
powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Dinner rolls
Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.
Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).

Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer,
scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high speed. Stir in enough
remaining flour to make soft dough.

Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest
for 10 minutes.
Divide dough into 12 equal pieces
Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free
place until doubled in size, about 30 minutes.

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Bake rolls in the preheated oven until golden brown on top, about 20 minutes.

SWISS ROLL

1. Preheat oven to 400°F. Spray a half sheet baking pan (17x12-inches) with nonstick spray
and line it with parchment paper. Spray the parchment paper with nonstick spray.

2. In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt. Set aside.

3. Use a stand mixer or hand mixer to combine egg yolks, all but 2 tablespoons of sugar
(set aside to be used with the egg whites), and vanilla in a large bowl. Beat together
mixer on high speed until thick, fluffy and very pale yellow, about 4-5 minutes.

4. Sift in half the dry ingredients into the bowl, and fold it in with a silicone spatula until just
incorporated. Repeat with the remaining half of dry ingredients.

5. In a medium bowl, beat egg whites on medium speed until soft peaks form, about 1-2
minutes. Gradually add in the remaining 2 tablespoons of sugar and beat on high speed until
stiff peaks form, about 3-4 minutes.

6. Fold the egg whites into the batter using a silicone spatula, until just incorporated. Avoid
overmixing and deflating the egg whites.

7. Carefully pour the batter into the prepared half sheet baking pan and gently spread it out
using a small icing spatula. Bake for 8-10 minutes. The cake is done when it springs back
when lightly poked with your finger and a toothpick comes out clean. The cake is quite thin
so keep a close eye on it. Take it out as soon as it is done. If you overbake it, it will be dry
and crack as it rolls.

1. Once the cake is done, it will look a little puffed up and bubbly on the top. It will shrink
down within a minute. Let it sit for a minute or two, then immediately run a small icing
spatulaor knife around the edges of the pan to loosen the cake. Sift some confectioners' sugar
on top to cover the cake. Flip the cake over onto a clean kitchen towel placed on the counter.
Remove the parchment paper which was originally lining the baking pan. Sift the newly
exposed side of the cake with confectioners' sugar. This will help prevent the cake from
sticking to the towel when rolled.

2. Slowly and gently roll the cake from the narrow end with the towel until the entire cake is
rolled and completely covered in the towel. The cake will be warm when first rolled. Allow
the rolled up cake to cool completely in the towel, about one hour.

Make the Whipped Cream:

1. Use a stand mixer or hand mixer to whip the heavy cream with confectionary sugar and
vanilla on medium speed until medium peaks form, about 2-3 minutes. Store in the
refrigerator until ready to use.
Fill the Yule Log Cake with Whipped Cream:

1. When the cake has cooled down completely, gently and very slowly unroll the cake.

2. Using a small icing spatula, carefully spread the whipped cream evenly on top of the cake,
leaving a 1-inch border uncovered around the cake.

3. Carefully and slowly roll the cake back up without the dish towel. Cover tightly with plastic
cling wrap and refrigerate for at least 1 hour, up to overnight, to firm up before adding the
whipped ganache topping.

Make the Whipped Chocolate Ganache Topping:

1. Place chopped chocolate into a medium bowl.

2. Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove
from heat before it begins to boil.

3. Pour hot cream over top of the chopped chocolate, and let it sit for 5 minutes to allow it to
soften the chocolate. Then use a spoon to slowly stir until completely combined. Allow the
ganache to cool down and thicken uncovered in the refrigerator for 20 minutes.

4. Once the ganache has cooled down and is firm (but still soft), use a hand mixer to whip it on
medium-high speed until fluffy, about 3-4 minutes.

Decorate the Cake with Whipped Chocolate Ganache:

1. Remove the cake from the refrigerator and carefully remove the plastic cling wrap.

2. Leave the yule log cake in tact and cut ½-inch from each side to make the edges even. You
can also cut 4-inches off of one end of the yule log cake on angle and place it on the side of
the roll to look like a tree branch.

3. Cover the cake with the whipped ganache and spread evenly using a small icing spatula.
Draw lines using a fork to give it a wooden texture look like tree bark.