Here is the first of (hopefully) many--Food Fridays! I don't always use recipes or stick to them if I am using one. I am horrible at measuring &/or timing my cooking times, so measurements & such may be approximate. :)
I adapted this recipe for Pizza Dough & it was delish!
1 cup warm water
1 packet dry yeast (roughly 1 tablespoon)
1 tablespoon sugar
2 tablespoons olive oil
1 tablespoon honey
2 1/4 cups flour, sifted
1/2 teaspoon salt
1/2 tsp Italian Seasoning (my addition--approximately, I just did a large pinch)
1/2 cup shredded Italian cheese blend (my addition --I used 1 handful)
In a large bowl add the warm water and yeast and sugar and stir to dissolve the yeast. Wait ten minutes and allow the yeast to activate.Add the olive oil, and honey and stir until the honey dissolves. Add the flour, salt, Italian Seasoning & cheese. Mix together until a dough forms. Remove the dough from the bowl and, on a floured surface, knead and form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean, dampened towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size.
Turn the dough out onto a floured surface and cut it into 5 equal pieces. Shape each into rounds by hand for "artisian" pizza. Heat BBQ on high, oil grates very well with oil, place each personal dough onto grill. Grill for 3-5 minutes, until side 1 is crispy, flip over & add sauce & toppings. Continue grilling until dough is done & toppings are heated through (about 5-7 minutes). (times aren't precise) YUM!
1 1/2 cups of water
1/2 cup of sugar
1/4 tsp of lime zest (I didn't measure this, just zested 2 limes)
1 cup lime juice (I used 8 limes & 1 lemon )
Watermelon, cubed, enough to fill the blender
Place sugar, water, and lime zest in a small saucepan over medium heat. Stir mixture until the sugar is dissolved. Take off heat and add to lime juice and stir. Strain the lime simple syrup into a pitcher through a seive to catch the zest. Purée watermelon cubes in a blender or food processor with 1/2 cup lime simple syrup. Dump the puree into the pitcher, through the sieve lined with cheesecloth, when as much liquid as possible has gone through, gather up the edges & squeeze the watermelon out. Refrigerate for 2 hours to chill. Serve cold.
One of my favorite things that we used to have in the summer at my Granny & Pa's was Homemade Vanilla Ice Cream. It was my job once the freezer started slowing down, to lick the paddle & make sure everything tasted just right (of course it always did--Granny's have a way of doing that) Here is the recipe that she used, I changed a few things, so this will have those things noted.
Vanilla Ice Cream--Granny's Recipe
This is for a 6-quart ice cream freezer
2 1/2 cups sugar
6 cups milk (I used 4 cups milk & 2 cups heavy cream)
4 cups 1/2 & 1/2
2 Tbls vanilla
1/2 tsp salt
In a (very large) bowl, beat eggs until they are frothy, beat in sugar until well dissolved. Add the remaining ingredients & mix well. Pour into freezer & freeze following manufacturers instructions.