Bread Machine Pizza Dough

Ingredients

  • 1 cup flat beer
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons yeast

Directions

  1. Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
  2. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
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Nui Nui

Ingredients

CINNAMON AND VANILLA SIMPLE SYRUPS

  • 2 (3-in.) cinnamon sticks
  • 2 cups granulated sugar, divided
  • 2 cups water, divided
  • 1/2 vanilla bean, split lengthwise

COCKTAIL

  • 3 tablespoons (1 1/2 oz.) gold rum
  • 1 tablespoon (1/2 oz.) demerara rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca spiced liqueur
  • 1 1/2 teaspoons Cinnamon Simple Syrup
  • 1 1/2 teaspoons Vanilla Simple Syrup
  • 1 dash Angostura bitters Cinnamon stick
  • Lemon peel strip
  • Orange peel strip

Barbecued Pork Chop Supper

Ingredients

  • 6 small red potatoes, cut into quarters
  • 6 medium carrots, cut into 1-inch pieces
  • 8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bottle (28 ounces) barbecue sauce
  • 1 cup ketchup
  • 1 cup cola
  • 2 tablespoons Worcestershire sauce

Directions

  1. Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.
  2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Roasted Butternut Squash and Spinach

Ingredients

  • 1 medium Butternut Squash
  • 2 tbsp. olive oil
  • 1 tsp. olive oil
  • kosher salt
  • Pepper
  • 1/4 c. Sliced almonds
  • 1/4 tsp. ground cinnamon
  • 1 pinch cayenne pepper
  • 4 c. baby spinach

Directions

  1. Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
  2. Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
  3. Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.