Whole Wheat Pizza Crust

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desire size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats or vegetables.

Bake for 16 to 20 minutes, depending on thickness, in the preheated oven until the crust is crisp and golden at the edges, and the cheese is melted on the top.

Fresh Cherry Cobbler

6 ounces unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup rolled oats
2 pounds cherries, stems and pits removed

Cream softened butter with sugars. Sift flour, baking powder, salt, cinnamon and ginger together. Blend into creamed butter. Stir in oats and walnuts. Wrap in plastic and refrigerate until firm, about 1/2 hour. Preheat oven to 375 degrees.

1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 tablespoon ginger, peeled and minced (I will consider omitting this!)
zest of 1 lemon

In a medium saucepan, heat sugar, butter, vanilla, ginger, and lemon zest to a simmer. Add cherries and cook, stirring constantly for two minutes. our into buttered cobbler dish. Cover cherries with crumbled mix from refrigerator.

Chicken Chile

from Julie R.

8 cups cut up chicken (2 roasted chickens)
4 cups chicken stock
1 30 ounce can tomato sauce
2 packages Lawry chile seasoning
2 cans southwest black beans
2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans in chile sauce
3 or 4 cans corn
1 cup shredded cheese

Combine everything in a large pot, except the cheese. Heat and serve with shredded cheese on top of individual servings.

Chocolate Molasses Cake

from Betty Sporrer, wife of Dean "Buck" Sporrer

1 package chocolate cake mix
4 eggs
1/2 cup unsulphered molasses
1 package instant chocolate pudding
1 cup water

Combine ingredients and mix well. Beat on medium speed for 2 minutes or 300 strokes by hand. Pour into greased bundt cake pan. Bake at 350 degrees for 40 to 45 minutes.

Persian Rice Dessert, Sholeh-Zard

from Parvin Bragg

This is a large recipe. I would consider cutting it in half of fourths.

Basmati rice is a recommended rice to use in this recipe.

3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.

Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.

In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.

After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)

Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.

Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)

Chill in refrigerator until set, about 2 hours.
Serve cold.

Pita Bread

1/4 teaspoon sugar
1 1/4 cups warm water
1 package active dry yeast
3 1/2 cups wheat or rye flour
2 tablespoons oil
1 teaspoon salt

Combine sugar and water in bowl, sprinkle yeast over the top and let set for 5 minutes. Add 2 cups flour and beat until smooth. Stir in the oil and salt. Add remaining flour and blend thoroughly until dough is stiff. Knead 5 minutes. Return to bowl, brush lightly with oil, cover and let stand 1 hour. Punch down or divide into 8 equal portions. Shape into balls, set each on a clay tile of heavy foil squares. Cover with a towel and let stand 15 to 20 minutes. With a rolling pin, flatten each ball to a thin round (5 1/2 diameter). Let stand 15 more minutes. Heat oven to 500 degrees (if tiles aren't ready). Place baking sheet on the lowest level and preheat. Slide foil sheet with its bread onto the baking sheet. Bake about 5 - 8 minutes, until brown and puffed up. Remove and repeat with remaining breads.

Cool on a wire rack about 5 minutes, loosen from foil, slide into plastic bag to keep soft. Breads may be wrapped in foil and frozen if desired. Let thaw at room temperature or reheat on 300 degrees for 15 minutes.