2nd Annual Amish Country Retreat June19-22 2013

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Susie replied on Wed, Jul 10 2013 8:53 AM

Sheila--you crack me up!  Just so you know...I embrace my inability to be scrappy!

The retreat was so much fun.  Linda is a GREAT hostess!  And the prezzies that kept appearing are so awesome! 

Chicagoland, Illinois

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Sheila replied on Wed, Jul 10 2013 9:38 AM

Susie:

Sheila--you crack me up!  Just so you know...I embrace my inability to be scrappy!

The retreat was so much fun.  Linda is a GREAT hostess!  And the prezzies that kept appearing are so awesome! 

I KNOW you do! That's part of the reason it's sew much fun! There's absolutely nothing wrong with being a fussy scrappy person (I kind of am, too!) LOL!

 

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Sheila replied on Wed, Jul 10 2013 9:39 AM

I second Ginny's sentiment, Barbara! We really missed you & Elaine this year!

 

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Marie replied on Wed, Jul 10 2013 11:11 AM

Sheila, thanks for sharing the pictures, looks like a good time was had by all.  Great projects came out of that retreat, good work ladies!

Millbury, MA

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Sheila replied on Sun, Jul 21 2013 6:19 PM

For those of you who wanted the 30-minute pizza recipe, I finally dug it out!

 

Dough:

1 pkg fast-rising dry yeast

3 c all-purpose flour (like the white whole wheat - although regular whole wheat and even rye is good!)

1 c hot tap water (120-130 degrees)

1/2 tsp salt

Preheat oven to 450. Lightly coat a pizza pan with olive oil and sprinkle lightly with coarsely ground yellow cornmeal ( if desired).

In mixing bowl, mix the yeast with 1 c of the flour. Add the hot tap water and blend until no raw flour shows. Stir in 1 c of the flour and the salt and mix quickly until the dough comes away from the sides of the bowl. The dough is now ready for kneading. Dust a cutting board or other clean surface of your choice. Turn the dough out onto the kneading surface. Knead in the remaining flour a bit at a time, using a dough scraper to help prevent sticking. Knead firmly until the dough is no longer sticky. Dough should be smooth and elastic and spring back slightly when pressed with forefinger. Press or roll the dough into a size to fit your pan (I can fix an 18 inch pizza with this recipe) and place the dough in the prepared pan. Drizzle lightly with olive oil and top with your choice of toppings. If desired, you can drizzle a bit more olive oil over all of the toppings when assembled. Bake until the crust is golden and the topping bubbly (15-20 minutes).

 

Recipe was published in Military Lifestyle Magazine (March 1987) and is called "Evelyne Slomon's 30 Minute Pizza". This is tonight's dinner! Excuse me while I eat.

 

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