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Pizza Dough

1 package active dry yeast 1 cup warm water (105 degree F to 115 degree F) 1 egg 3 tablespoons olive oil 1/4 teaspoon salt 3-1/2 to 4 cups all-purpose flour

1. In a small bowl, stir yeast into warm water; let stand for 5 minutes. 2. In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes). 4. Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Place in a greased 16x12x1-inch baking pan. Cover with damp towel and let rise for 20 minutes. 5. Add desired toppings and bake as directed. Makes 1 (16x12-inch) izza, 2 (12-inch) pizzas, or 8 (7-inch) pizzas. 6. Thin Crust Pizzas: Prepare as directed, except divide dough in half after Step 3; roll each half into a 12-inch circle. Use two greased 12-inch pizza pans instead of the 16x12-inch rectangular pan. 7. Individual-Size Pizzas: Prepare as directed, except divide dough into 8 portions after Step 3; roll each portion into a 7-inch circle. Place in eight greased individual 7-inch pizza pans or place dough circles on greased baking sheets instead of the 16x12-inch rectangular pan.

Brandy Fruit Cake

By: Anna Olson

For Cake: 1 cup dried apricots, chopped 1 cup candied pineapple, chopped 1/2 cup candied orange peel, diced (recipe follows) 1/2 cup dried cherries 1/2 cup golden raisins 1/2 cup pecan halves 2 cups all purpose flour 1 tsp baking powder 1 cup unsalted butter, room temperature 1 cup sugar 4 eggs 1 Tbsp grated orange zest 1 Tbsp grated lemon zest 1/3 cup brandy For Icing: 3 Tbsp unsalted butter, room temperature 2 cups icing sugar, sifted 4 Tbsp brandy

1. Preheat oven to 300 F and grease an 8-inch square pan and line with two layers of parchment paper. Wrap the outside of the pan with tin foil (this insulates the cake through its slow cooking process). 2. Toss apricots, pineapple, candied orange peel, cherries, raisins and pecan halves with 1/2 cup of flour and set aside. Sift remaining flour with baking powder. 3. In a large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Stir in zests. Add flour alternately with brandy in three additions until evenly incorporated. Stir in fruits and spread into prepared pan. Bake in centre of oven for 1 3/4 to 2 hours, until a tester is inserted in the centre of the cake comes out clean. Allow to cool completely. 4. For icing, beat butter with 1/4 cup of icing sugar until fluffy. Stir in brandy and beat in remaining icing sugar until desired spreadable consistency is achieved. Spread over top of cake. 5. Fruitcake can be stored up to a month (plain) or a week (iced) in an airtight container.