26 November 2020

 Cream Cheese Crêpe Filling

4oz softened cream cheese

4T powdered sugar

1T milk

1/4tsp vanilla bean paste

Enough for 6-8 larger crêpes, maybe more with other fillings. This was most excellent combined with lemon curd or cranberry curd. Sugar can be cut a bit, especially if not combining with a tart curd.

Carpet Pizza

Spice Blend (use 3 1/4tsp per half sheet recipe)

1 1/2tsp pepper

1tsp salt

1 1/2tsp parsley

2tsp basil

2tsp oregano

1/2tsp marjoram

1/2tsp thyme

1T fennel seed

1tsp sage

1/4tsp red pepper

Pourable Crust (halved, for half sheet pan)

2 1/4tsp active dry yeast (5g instant)

210g whole wheat flour (100g winter wheat, 100g white wheat)

200g bread flour

70g dry milk

40g sugar

1/3tsp salt

Mix w/dough hook 2 minutes. Add 2 1/2c water and 1/2T oil. Mix 5 minutes on medium. Pou into heavily greased 1/2 sheet pan. Let rest 20 minutes. Parbake 475*F 10 minutes (425*F convection 7 minutes)

Topping (quartered, for half sheet pan)

1# ground pork-brown and drain. Add:

1.25oz chopped onion

5/8tsp granulated garlic--cook til onions are soft. Add:

7oz tomato paste (Ha!--6oz)

3 1/4tsp above spice blend 

1 3/4c water & simmer 15 minutes.

Sprinkle 4oz grated mozzarella over parbaked crust. Spread 1# 12oz meat mixture on cheese, & top with 6oz cheese. Bake 475*F 15-18 minutes (450*F convection 15 minutes.

Ahhh, memories...