Fruit Yogurt Parfait

I saw this recipe ages ago on a Yoplait ad. I forgot all about it and then went thru the drafts on this blog and found it again. Sooo now that I've made it frequently for months, I'm sharing it!

This is what the original post said: 

"This Spiced Pear Yogurt Parfait with crunchy granola layers and a little bit of cinnamon is exactly what we need to bring in the holiday season.

To make: Layer a glass with your favorite granola (we used Nature Valley) and spoon Yoplait Greek 100 Vanilla yogurt on top. Sprinkle in chopped pear and repeat. Top with a little extra granola, cinnamon and pear then break out the spoons!"

So when I make it, I have used vanilla yogurt and I've used vanilla greek yogurt- whichever I get works fine. I have used Nature Valley granola, Cascade Farms granola and Kashi Go Lean. I like all of them. Most of the time I use chopped up bottled pears, but you can see I've used raspberries, peaches, and blueberries. I'm guessing any fruit will work great! When I use pears or peaches I add a dash of cinnamon.
Personally, I scoop up some yogurt, add the fruit and sprinkle on the granola, then I stir it up!
And it is delicious! I eat it anywhere from 3-7 times a week, sometimes as breakfast or lunch, sometimes as a snack! 

Buttermilk Pancakes from Martha Stewart

This one is a keeper. Posting it here in case the recipe disappears from the website I got it from. Here's the original link in case anyone is wondering.

http://www.marthastewart.com/318689/best-buttermilk-pancakes

I have made these a few times and they have become a staple for pancakes in our house. Yes use real buttermilk. I have started keeping buttermilk on hand for various recipes especially pancakes, waffles, and southern style biscuits. I have done the soured milk thing when I have to, but I am finding that just keeping buttermilk on hand is the way to go. My experience is that you never have to throw the stuff away. I have kept it way past the expiration date even after it goes "sour" and used it in my cooking with no noticeable in flavor. Sometimes, I kidd you not, up to two or three months after it expired. It just seems to be thicker than when it was fresh from the store. If I need to, in those instances, I just thin it out a little bit with milk.

I like to make them smaller in diameter than the recipe recommends below, but to each their own.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.

Homemade Pizza Dough and Sauce

Pizza Dough

2 1/2 Cups All Purpose Flour
2 Tbsp Vital Wheat Gluten
2 Tbsp Sugar
1 Tbsp Active Dry Yeast
2 Tbsp Dry Milk Powder
2 Tsp Salt or Onion Salt
2 Tsp Dough Enhancer
1 Cup Warm Water
2 Tbsp Olive Oil

Combine all ingredients (except sugar, yeast, and water) into bread maker and run on the dough setting. Proof yeast in water with the sugar. Water should be no more than 103 degrees. Let bread maker mix and knead the dough, but pull it out of the machine before it starts it's rising cycle. Continue to knead on the counter to create a strong gluten structure that can be stretched thin without tearing, about another 5 to 10 minutes. Dough should be sticky to the touch by not so sticky that its impossible to knead on an unfloured counter. After kneading put in an oiled bowl and cover with plastic wrap. Put it in the fridge to do a cold rise for at least 5 hours, but it could stay in there all day. Leaving it in the fridge to rise very slowly develops great flavor in the dough.

Makes 4 dough balls that can be turned into four 8" round pizzas.

Cook at 425 degrees for 15 mins for 8" pizzas, preferably on a pizza stone that was preheated in the oven. I haven't done a larger size pizza yet, but 15 to 20 minutes should do it in general.

Pizza Sauce

1 14.5 oz can of diced tomatoes
1 8 oz can of tomato sauce
4 oz of water (use water to rinse out tomato sauce can then add to the sauce)
1 Tsp of dried Sweet Basil
1 Tsp of dried Oregano
1 Tsp of dried Parsley
2 Tsp Salt or Onion Salt
1 Tsp of Onion Powder (leave out if using onion salt)
2 Tsp of Granulated Garlic or 1 Tbsp of Minced Garlic
2 Bay Leaves
1 Tbsp Olive Oil

Dump all of the ingredients except bay leaves into blender and puree until smooth. Pour contents into sauce pot on stove and add bay leaves.  Bring to a near boil then reduce heat, cover and simmer until the sauce reduces by a bit and looks all saucy. About 10 to 15 minutes should do it. Cool down or refrigerate until needed. Sauce stores well in the fridge. Makes enough sauce for about 12 8" pizzas. Use within about 30 to 60 days or divide into thirds and freeze.