1. In a 4 qt bowl, mix flour, salt, yeast and water with a dough hook until a coarse ball forms. Let dough rest for 5 mins.

2. Mix again until dough just clears sides of bowl and barely still sticks to bottom. (Add more flour or water at the rate of 1 tablespoon at a time to get this consistency). Let rest 5 more mins.

3. Mix again briefly. Place dough on floured counter and dust with flour to absorb surface moisture. Knead a little, then fold into a ball and place in a bowl brushed with olive oil, turning to coat with oil. Cover with plastic wrap and let stand at room temp 1 1/2 hrs, or longer in the refrigerator. Allow to come to room temp before handling.

Filling Ingredients (substitute as you like!) :
Provolone sliced
Mozzarella, sliced or shredded
Cheddar, shredded
Asiago, grated

Hamburger or Italian Sausage, browned and drained
Pepperoni
Ham
Salami slices

Italian Seasoning
Garlic, minced
Butter, melted

Red onion, sliced, sauteed a little
Bell Pepper, sliced, sauteed a little
Olives, sliced
Scallions, sliced
Tomatoes, chopped, drained
Fresh basil leaves or pesto
Fresh baby spinach leaves

Make your dough as instructed above.

Roll dough out thin in a long rectangle shape. Lay provolone slices down the middle, pile all other desired toppings on. Sprinkle with italian seasoning and minced garlic. On the toppings, add mozzarella and a sprinkle of cheddar for color. Fold dough over on both sides, pinch seam, brush dough with butter, poke with a fork here and there. Let rise 20 mins.

Bake at 375 for 20 or 30 mins until bubbling inside and dough is golden brown. Sprinkle top with asiago just before serving. Cut in generous slices to serve.

Stir all ingredients together, freeze. It stays creamy even though it’s not cooked since there is so much CREAM!

Optional:
*Add 2 tsp peppermint extract, & a few drops of green food coloring to the mix and stir in shaved choc once it’s frozen for mint chip
*Stir in crushed strawberries or other fruit
*Stir in crushed candies

You can basically add whatever you want to make this NOT vanilla!

2 quarts plain yogurt
1 pint cream
3 large lemons, juiced
zest from those 3 lemons
2 cups sugar
2 tsp vanilla

Mix all ingredients in a bowl with a whisk. Freeze in your ice cream maker.
Makes about 5 qts.

*I am sure you can use the same recipe with limes or oranges for different flavors…

3/4 cup sugar
2 1/2 Tablespoons cornstarch
Dash salt
1 cup of juice from cherries
1 Tablespoon butter
1/8 tsp almond extract
1/2 tsp vanilla extract
4 cups thawed, drained, frozen pitted sour cherries
Pastry for a 9 inch pie

Combine sugar, cornstarch, salt and cherry juice in a saucepan. Cook and stir until thick and clear. Add butter and extracts. Cool.

Add cherries to cooled filling mixture. Pour into pastry crust. Brush crust with milk and sprinkle with raw sugar.

Bake at 425 for 40 minutes.

Put all dry ingredients in the pot, add milk, whisk, heat. When it’s really hot and starting to thicken, add some pudding to the egg yolks in a bowl and whisk, then add the yolks back to the mix. Stir and cook until thick.

Remove from heat, add vanilla and butter. It will thicken even more as it cools.

Mix milk, cream, sugar, salt and vanilla in your mixer until the sugar is dissolved. Add lime juice and peel, freeze.

Makes about 5 qts.

Mix together and set aside – line pans with parchment. Then in a saucepan, put:

1 stick butter
2 c. sugar
pinch of salt
1/2 c. milk
1 tsp vanilla

Let come to boil, boil 2 min and pour over dry ingredients. Drop by spoonfuls onto parchment paper to set.

12 eggs or so
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

1. Separate eggs. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.

2. Sift confectioners’ sugar and flour together three times; set aside.

3. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

4. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

1. Put milk in a saucepan with sugar and salt until simmering.

2. Whisk the egg yolks in a medium sized bowl. Slowly pour some heated milk into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, then pour that back into the saucepan.

3. Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. This can take about 10 minutes.

4. Pour through a sieve over the ice bath to stop the cooking and strain out any egg white that sneaks in there. Pour in cream, vanilla and peaches.

5. Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

6. Once the ice cream has been made in the ice cream maker it should still be pretty soft. Put in an airtight container and place in the freezer for at least an hour, preferably several hours.

Makes 3 quarts

1. Put milk in a saucepan with sugar and salt until simmering.

2. Whisk the egg yolks in a medium sized bowl. Slowly pour some heated milk into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, then pour that back into the saucepan.

3. Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. This can take about 10 minutes.

4. Pour through a sieve over the ice bath to stop the cooking and strain out any egg white that sneaks in there. Pour in cream and vanilla.

5. Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

6. Once the ice cream has been made in the ice cream maker it should still be pretty soft. Put in an airtight container and place in the freezer for at least an hour, preferably several hours.

Makes 3 quarts