MK’s Parmesan Baked Potato Wedges

6 medium sized Yukon potatoes, washed, sliced and dried

In a gallon baggie add:

1 stick softened butter (1/2 cup)

¼ cup grated parmesan cheese

½ tsp paprika

1/8 tsp salt (I use a salt substitute)

1/8 tsp freshly ground pepper

Dash each of garlic powder and onion powder (NOT salt)

Squish all the seasonings into the butter and add the potato wedges. Be sure they are dried off well with a paper towel. Zip it up and shake it around to coat all the potatoes well.

Lay them out in a large baking pan with sides.  The pan must have sides or the butter will run off the pan and burn!

Bake at 350 F for 50 – 60 minutes. Check on them often and turn them over about half way through.

MK’s Pizza Dough

MK’s Pizza Dough

Prep time: 1 ½ hours  -  Bake time: 15 – 18 min  -  Makes 2  14” Pizzas *

I adapted this from several recipe’s I’ve tried over time and this is the final result. It is truly the best crust we’ve made from scratch and can be all white flour or partially wheat.

** The amount of wheat flour depends on how dense and chewy you want your crust. Just substitute equal amounts of wheat flour for the white bread flour to your liking. Be sure it is fresh wheat flour and you do not pack it, either sift once or fluff it with a fork before measuring.  Why bread flour? Using bread flour will give you a crisper crust. All-purpose flour which will give you a chewier crust.

Ingredients

3 1/2 cups white bread flour

½ cup wheat flour

1 teaspoon sugar (I use a stevia sweetner)

2 ¼ tsp (1 envelope) dry yeast

2 teaspoons salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil

Use a dough hook on your stand mixer.

Pour into the bowl, the flour(s), sugar, yeast and salt in and mix together with a fork.

With the mixer running on low, add the water and oil and beat on medium until the dough forms into a ball. If the dough is sticky, add 1 T of flour a little at a time, until the dough comes together in a ball. If the dough is too dry, add water, 1 tablespoon at a time until the dough comes together in a ball.

Place the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Do not over knead or it will make the crust tough. *(see below)

Oil a large bowl with 1 T of olive oil, place in the dough, cover with plastic wrap and put it in a warm area to let it double in size, this will take about 1 hour.

Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let rest for 10 minutes before forming into pizza crust.

* If you are not wanting to make 2 pizza’s you can put half of the dough in a quart freezer bag and freeze for up to 1 month. Just remove from freezer and let thaw in the fridge for 2-3 hours, then take it out of the bag and place into an oiled bowl in a warm place to rise. Proceed as usual once raised.

While it is resting, heat oven to 475 degrees F.

Do NOT use a rolling pin to roll out your crust. Use oil on your hands and gently persuade the crust into your pan. Rolling compresses the dough too much and will not be the best result.