(as seen on bags of Ambrosia chocolate chips)
1 tsp. baking soda
1) Preheat oven to 375 F.
2) In a medium bowl, combine flour, baking soda, and salt. Set aside.
3) In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and egg. Beat well. Add dry ingredients and combine well. Stir in chocolate chips.
4) Roll a tablespoon of dough into a ball. Place on ungreased cookie sheet covered in parchment paper.
5) Bake for 10 to 15 minutes (in all our ovens, it's been much closer to 10, so keep an eye on these guys). Remove from oven and transfer cookies to a cooling rack.
Do you remember the pizza and lime pie I wrote about a few weeks ago? Ian and Mom K were both gracious enough to divulge their recipes, so many thanks to them.
(for the sauce -- a variation on marinara created by Colleen Feldner)
2 cups bread flour (we use King Arthur European artisan bread flour)
2 cups durham flour (can be replaced by bread flour, whole wheat flour, or semolina)
1 1/2 tsp. salt
2 Tbl. olive oil
1 1/3 cups warm water
pinch of sugar
1 envelope active dry yeast (not instant)
all-purpose flour, for kneading
1 cup basil, chopped
Penzeys Pizza Sprinkle, to taste (he uses about 1/4 tsp. per pizza)
your choice of toppings (at least try one plain cheese, though!)
(for the sauce -- can be made ahead of time and refrigerated or frozen)
2) Add balsamic vinegar, stirring until liquid evaporates, about 30 seconds.
3) Add garlic, tomato paste, and anchovy paste, stirring until aromatic, about 20 seconds.
4) Add tomatoes and reserved puree, scraping up any browned bits on the bottom of the sauce pan. Add basil, sugar, crushed red pepper, and black pepper (about 8 cranks).
5) After mixture has been heated for 3 minutes, use a potato masher to combine all ingredients and crush tomatoes until only small chunks remain.
6) Simmer for 20 to 30 minutes, until reduced by 1/4. After the sauce has been simmering for 10 minutes, add salt and any additional spices to taste.
7) Add a dash more olive oil and stir well after removing from heat, and allow to cool.
8) Puree in a food processor (optional, if you like your sauce to be chunky).
(for the dough)
1) In a small bowl, combine 1/2 cup warm water, a pinch of sugar, and yeast. Allow to proof, about 10 minutes, while preparing remaining dry ingredients.
2) In a large bowl, combine flour and salt. Stir together and create a well for wet ingredients. Add olive oil, remaining 1 1/4 cups water, and proofed yeast mixture. Combine until a wet dough forms.
3) Scrape dough onto a floured work surface. Knead by hand to form a smooth ball, adding flour as needed, about 10 to 15 minutes, using a dough scraper to assist in keeping the dough from sticking to the work surface. (For a more bubbly crust, the dough should remain slightly wet and sticky. For a flatter, chewier crust, add more flour and work to the consistency of bread dough.)
4) Place dough in buttered bowl, cover with a towel, and allow to rise until doubled in bulk, about 1 hour.
5) Punch the dough down and allow for a second rise, approximately 45 minutes.
6) Divide dough into 4 equal pieces and form into balls. Allow to rest for 5-15 minutes before making pizzas.
(for the pizza)
1) Preheat oven to 500 F, placing baking stone or perforated pizza pan on middle rack to heat.
2) For each pizza: On a sheet of parchment paper that has been very lightly dusted with flour, flatten the dough. Lightly flour the dough and a rolling pin; roll out into a roundish shape with a thickness of 1/8-inch (don't worry -- it doesn't have to be perfect).
3) Spread 1/4 of the sauce over the pizza with the back of a ladle, starting in the middle and working your way out, within about 1/4 inch of the edge.
4) Sprinkle pizza seasoning and 1/4 cup basil over the sauce. Top with 1/4 of the mozzarella and any other toppings you choose.
5) With a flat cookie sheet or pizza peel, move pizza (with parchment) into oven and place directly on heated pizza stone or pan. Cook for 8 to 15 minutes, until edge of crust is golden brown and cheese is bubbly and beginning to brown.
6) Remove pizza from oven; allow to rest 3 to 5 minutes. Slice, serve, and gobble.
sublime lime pie
makes 1 pie; serves 12