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Home Town: Michigan, USA
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Member Since: Apr. 2011
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Summer Squash Pizza Crust
I really enjoyed my version of this crust! For over a decade I've been making pizza every Sunday for my family using an oven stone and pizza peel. Usually I use my bread machines dough setting for the homemade crust but this was even easier. Straining the shredded, salted, squash through cheese cloth seems essential. I started this around noon and squeezed it well several times throughout the day. If you want to cut calories here are a few things that worked well: 1) Limit the flour and the Parmesan to a 1/2 C each (I use King Arthur's white whole wheat and fresh grated Parm). 2) Skip the mozzarella entirely. And 3) Add 3 egg whites and no yolks. Mine made this way bound together nicely and I was able to easily to roll it out in a free form circle between two pieces of parchment paper. I left the bottom parchment in place and baked it on my preheated pizza stone at 450* for just a couple minutes until I could see that it had dried enough to handle. I then pulled it out, removed the parchment and sprayed both sides with PAM before continuing to brown them on the hot stone. This substantially cut the recipe's cooking time and resulting in a nice crisp crust. Once the crust was finished I simply added toppings and heated/browned everything under the broiler. Nice Recipe Dawn Davis. Thank you.

1 user found this review helpful
Reviewed On: Jan. 12, 2014
Caramel Pound Cake
The cake could in fact use 3/4 C less sugar and a bit of salt but I'm happy with it anyway. The caramel icing is incredible! Just remember that you're dealing with the science of sugar crystals when making it. Time your ROLLING boil exactly, pour it out of the hot pan into a mixing bowl afterwards and leave it alone while it cools. Mine is setting up exactly like caramel along the sides of the cooling bowl as I type. I doubt it will need much beating at all. YUM!

2 users found this review helpful
Reviewed On: Sep. 6, 2013
Roasted Beets with Feta
I loved this recipe! Made it exactly as written (but carmelized the shallot in the evoo) and used fat-free President brand feta. This one is going in our regular rotation. Bravo!

1 user found this review helpful
Reviewed On: Jun. 1, 2012

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