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1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
1 ½ tablespoons yeast
1 ½ tablespoons kosher salt
6 ½ cups unbleached, all-purpose flour, more for dusting dough
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
1-1/2 cups water
1/4 cup fresh lime juice
1 pkt. CRYSTAL LIGHT PURE On The Go Lemonade Flavor Drink Mix
5 cups seedless watermelon cubes (1 inch)
Blend ingredients in blender until smooth.
Pour through strainer into pitcher. Discard strained solids.
Serve prepared drink over ice.
4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered
2 cups (16oz/450ml ) heavy whipping cream, cold
14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
1 teaspoon Vanilla Extract (optional)
Place sweetened condensed milk in the fridge to keep cold.
Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
Turn off the machine and pour the cold condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors Generally, use two cups ice cream base and add mix ins to create your flavors.
Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas: Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base
1/2 onion, we used red onion
2 cloves of garlic
1/2 red bell pepper
1/2 green bell pepper
1 14-ounce can chopped tomatoes (400 g)
2 tbsp tamari or soy sauce
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp paprika
1/8 tsp ground black pepper
1/8 tsp cayenne powder
1 cup uncooked rice (200 g), we used short grain white rice
3 cups water or vegetable broth (750 ml)
2 tbsp tahini (optional)
1 cup canned or cooked chickpeas (180 g)
1 cup canned or cooked kidney beans (180 g)
Chopped fresh parsley for garnish (optional)
2 tablespoons olive oil
1 onion, chopped
1 (28 ounce) jar spaghetti sauce
1 teaspoon garlic salt
1 teaspoon dried Italian seasoning
1-1/2 pounds boneless, skinless chicken thighs
14 uncooked manicotti shells
1/2 cup water
2 cups shredded mozzarella cheese