1 pkg instant yeast 1 ¼ c warm water 2 Tbsp. oil
1 tsp salt 4 c flour
Dissolve yeast in water. Stir in oil. Mix flour & salt together, stir into oil-water mixture. Knead on surface or mix on knead level on mixer until smooth & elastic. By hand about 15 min. with mixer about 2-3 min. Shape in ball, place in greased bowl, brush with oil, cover with damp cloth. Let rise until double about 2 hours. Bake @ 450 degrees 10-15 min.
Portion dough out – 2/3 for savory and 1/3 for dessert
Savory – top with favorite meats and cheeses
Dessert – top with applies tossed with brown sugar, flour and cinnamon. Topping mixture; butter, brown sugar, oatmeal, flour and cinnamon-place on top of apples. Once out of oven top with caramel sauce and powder sugar frosting (powder sugar & apple juice).
Crust: 1 pouch of sugar cookie mix
Mix crust as directed, spread in jelly roll pan and bake at suggested temperature for 8-10 minutes or until golden brown.
½ c. yogurt (I usually use 1 Yoplait container of Kiwi flavor or lemon)
½ c. cool whip (I usually use the whole small container)
½ c. sugar
Mix together and spread on cooled crust. Layer whatever fruit you desire. I usually use kiwi, bananas, mandarin oranges and strawberries or blueberries.
¼ c. water
¼ c. lemon juice
½ c. orange juice (if you don’t have any use the mandarin orange juice)
¼ c. sugar
2 Tbsp. cornstarch
Mix all ingredients together, bring to boil, stirring constantly and let cool for at least 10 minutes. Pour glaze over fruit, especially bananas or peaches this will keep them from turning brown.
Chill for at least one hour.