Gluten Free Pizza Mix

Combine the following in a bowl, blending well and then pour into a jar:

3/4 cup Gluten Free Flour Mix
2/3 cup tapioca flour
1/4 cup instant milk
3 teaspoon Xanthan Gum (prevents crumbly dough)
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unflavored gelatin
1/2 teaspoon basil
1/4 teaspoon  oregano

Measure the following into a small baggie and place on top of the mix:
1 Tablespoon Dry Yeast

Attach a Tag
Combine the mix & yeast in a bowl with the following:
3/4 cup lukewarm water (not hot)
2 tsp oil
1 tsp apple cider vinegar (other vinegars *may* have wheat)

Knead the dough well, Preheat oven to 425F. Gently oil a pizza pan, spread the dough, bake for 8-10 minutes, remove from oven and add toppings.

Bake for an additional 15-20 minutes.

Cherry Scone Mix

Cherry Scone Mix

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons shortening
1/4 cup chopped pecans -- toasted

Combine first 5 ingredients until mix resembles cornmeal. Add pecans, seal and attach directions:

Attach:

1/2 cup dried  cherries
1 each bottle brandy or apricot nectar -- 2 oz

Directions:

Combine dried cherries & 2 tablespoons brandy or apricot nectar in bowl. Let set 15 minutes.

In a mixing bowl combine:

* 1 pkg Mix

* 1 beaten egg

* 1/3 cup half- and-half

Blend to make soft dough, Knead for 12 to 15 strokes. Roll dough into a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 tablespoon half-and-half. Sprinkle with 2 teaspoons sugar. bake in a 400 degree oven 12 to 15 minutes. Cool on a wire rack 5 minutes.

Beer Pretzels

Beer Pretzels

What You'll Need:
3 1/3 cup whole wheat flour
1 tbs. sugar
1 package active dry yeast
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tbs. dried minced onion
3/4   cup grated parmesan cheese

Combine all the ingredients together until well combined, Divide ingredients equally among two 16 ounce beer bottles or jars.


Beer Pretzels

Empty the contents of 1 jar into a medium mixing bowl.
Add 6 oz of Regular (not lite) beer (3/4 cup) to the mix, Stirring to combine. Overturn the soft dough on a lightly floured surface & knead until smooth. Cover and let rest in a warm area until doubled. (About 45 min.)

Roll out on lightly floured surface into a 10'x6' rectangle and cut lengthwise into 6 strips. (Shape if desired or leave as is.) Cover and let rise again until nearly doubled; about 30 min.

(If desired you can brush the tops with beaten egg white to achieve the glossy pretzel look and then sprinkle with Kosher Salt!)

Bake on the top rack of a 400 degrees F oven for about 8 minutes or until lightly golden. Transfer to wire rack to cool.

Seasoning Packets for Pilaf Rice

Each recipe makes one flavor packet to be used with Pilaf Rice recipe here. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper

Beef: 
3 beef bouillon cubes, crushed 
3 dashes pepper 

Onion: 
3 onion or beef bouillon cubes, crushed 
2 teaspoons dried minced or chopped onion 
3 dashes pepper 

Mushroom: 
3 chicken or beef bouillon cubes, crushed 
2 tablespoons dried mushroom slices, in bits 
3 dashes pepper 
Celery:

3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper

Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water

Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
* add 2 tablespoons tomato paste to cooking water 

Pilaf Rice Mix

 Pilaf Rice Mix

1 cup long-grain, converted rice
Flavor Packet (pick one from here)
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.

Mama J's Pizza Mix

Mama J's Pizza Mix

2 3/4 cups bread flour 
1 package (1 tablespoon) active dry yeast 
2 teaspoons salt

Combine all ingredients. Place in an airtight jar.
Attach these instructions on a gift tag:
Pizza
Makes two 12-inch pizzas
Contents of Pizza Dough Mix jar
2 tablespoons olive oil 
1 cup warm water 
1 cup tomato sauce 
1/2 cup grated mozzarella cheese 
1/3 cup freshly grated Parmesan 
1 teaspoon crushed oregano

Place the Pizza Dough Mix in a large bowl and add the olive oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. 

Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. 

Top the pizza dough with tomato sauce, cheeses of your choice and crushed oregano. Drizzle olive oil over the pizzas.

Preheat oven to 425 degrees F, and bake for 20 to 25 minutes. Let stand 5 minutes before serving. 

Onion Soup Mix

Onion Soup Mix


3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.

To use:
Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provalone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.

Onion Dip:
Mix one package onion soup mix with 2 cups sour cream. Chill before serving