• Mini Pizzas
• Marinara Sauce
• Basil Pesto
• Fresh Whipped Cream Icing
• Homemade Chocolate Chip Ice Cream
• Gingerbread (includes: Gingerbread, Royal Icing, Stained Glass)

Mini Pizzas
Makes 6 individual, or 2 medium

INGREDIENTS

Italian Pizza Dough
1 Pkg Dried Yeast
1 Cup + 3 Tbs Warm Water (105-115 degrees F)
1 tsp Sugar
3 Cups + 2 Tbs All-Purpose Flour
1/2 tsp Salt
2 tsp Extra-Virgin Olive Oil

Topping

1 ½ Cups Marinara Sauce (or 1 - 15 oz can Pizza Sauce)
2 Cups Mozzarella Cheese, grated
Optional: ½ tsp Italian Seasoning

Toppings of your choice: Pepperoni, Pineapple Tidbits, Mushrooms, Black Olives, etc.

1. Dough : In a small bowl add yeast, water, and sugar. Stir and set aside to allow the yeast to activate, 5 to 10 minutes. Mixture will start to bubble.
2. Place the remaining ingredients into a large mixing bowl and add the yeast mixture. Using a large spatula, stir until combined.
3. Rub some olive oil on your hands and knead the dough in the bowl until all the flour is mixed in and dough pulls away from the sides of the bowl.
4. Turn onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
5. Place the dough into a large oiled bowl and turn to coat with oil, cover the bowl with a towel and let the dough rise in a warm place until doubled the size, about 25 minutes.
6. Pizza : Preheat oven to 425°F.
7. Punch the dough down once and knead briefly. Shape into 6 individual or 2 medium pizzas with your hands or use a floured rolling pin.
8. Prepare pizza pan with a little olive oil or sprinkle with corn meal.
9. Place dough on pizza pan and make an edge with your fingers. Cover the entire pizza with marinara sauce. Cover with cheese and toppings of your choice.
10. Bake individual pizzas for 10-12 minutes / medium pizza for 12-18 minutes. Enjoy!

Marinara Sauce
Makes 1 Quart of Sauce

INGREDIENTS

2 Tbsp Olive Oil
1/2 Cup Onion, diced
1/2 Cup Carrots, diced fine
1 Qt Diced Tomatoes, or Tomato Puree
2-3 Large Garlic Cloves, minced
1 Whole Bay Leaf
2 tsp Dried Basil or 2 Tbsp Fresh Basil, chopped fine
2 tsp Dried Oregano or 2 Tbsp Fresh Oregano, chopped fine
1/2 tsp Dried Rosemary or 1 tsp Fresh Rosemary, chopped fine
1/4 tsp Fresh Ground Pepper
Sugar or Salt to taste
Optional: 1/4 tsp crushed red pepper flakes or cayenne pepper

1. Place a large pot or frying pan over medium heat; add olive oil; add onion and carrots; sauté until slightly softened but not brown .
2. For Smooth Sauce: Add tomato puree and stir.
3. For Chunky Sauce: Add diced tomatoes with their juice and stir.
4. Bring sauce to a boil; reduce heat to low and add garlic and spices.
5. Cover and simmer 1 ½ to 2 hours or until desired consistency.
6. Remove bay leave; adjust seasoning with salt and a little sugar as needed.

Note: For a Spicy Marinara add additional garlic and a dash of crushed red pepper flakes or cayenne pepper.

Basil Pesto Sauce
Makes 1/2 cup

INGREDIENTS

2 Cups Fresh Basil Leaves, loosely packed
1/3 Cup Pine Nuts
2 Cloves Garlic
½ Cup Parmesan Cheese, grated
½ Cup Olive Oil
Salt & Pepper

1. Use a food processor ; add basil, pine nuts, garlic and cheese. Pulse to make a rough paste, stopping to scrape down sides as needed.
2. With machine running, slowly pour olive oil through the fed tube. Sauce should be a thick paste; if it seems dry add more olive oil.
3. Taste and season with salt & pepper.
4. Use immediately or store in a covered glass jar in the refrigerator for up to a week. May also be frozen in ice cube trays then stored in a plastic bag.

Fresh Whipped Cream Icing
Makes 4 Cups

INGREDIENTS

2 Cups Fresh Whipping Cream
¼ Cup Granulated Sugar
1 tsp Vanilla
½ Box Vanilla Instant Pudding (¼ Cup)
Optional: 2-3 Drops Food Coloring & Sprinkles

1. In a mixing bowl add whipping cream; with mixer on high beat until soft peaks form.
2. Add sugar, vanilla, and ½ box pudding until stiff peaks form (15-20 seconds)
3. Separate into a 2-3 bowls and add 2-3 drops of food coloring to each bowl. Decorate your cake or refrigerate until ready to use.

Chocolate Chip Ice Cream
Makes 1 ½ quarts

INGREDIENTS

1 Cup Milk (not skim), well chilled
¾ Cup Granulated Sugar
2 Cups Heavy Cream, well chilled
1-2 tsp Vanilla Extract
1 Cup Mini Chocolate Chips
Ice Cream Machine

1. In a mixing bowl , use an electric mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved; about 1-2 minutes on low speed.
2. Stir in the heavy cream and vanilla to taste.
3. Remove freeze bowl from your freezer and place onto ice cream machine; turn ice cream machine ON . Pour mixture into freeze bowl through ingredient spout. Do not overfill - leave space for ice cream to increase in volume.
4. Let mix until thickened, about 20 minutes. Add chocolate chips and continue mixing for another 10 minutes.
5. Turn OFF machine; use a rubber scraper to move ice cream to storage container . Ice Cream will be soft so it is best if you cover and freeze it for a minimum of 1 hour.