blueberry muffins

this recipe will make 1/2 dozen

1 cup fresh blueberries (if frozen, fold as is to avoid coloring your batter)
1 cup AP flour
1/4 t baking soda
1/2 T baking powder
1/2 cup baking splenda or sugar
1/4 t salt
1 jumbo egg
1/4 cup rice milk
1 T vegetable oil
1/2 stick of butter softened
1/2 cup sour cream

Soften butter, then cream sugar with butter. Add oil, sour cream, milk, and egg. Combine dry ingredients then gradually add to wet ingredients. Fold in blueberries. Fill six paper lined muffin tins. Bake at 375 degrees for 30 minutes.

Yummy!

Blueberry Muffins

vegetarian pizza

Vegetarian Covered Skillet Pizza

Crust: Yeast Prep.

1 pkg. yeast, 1 T olive oil, 1 T of sugar, onion/garlic powder, 1 cup of warm water. Mix. Let Stand. Foam will rise, so watch. You want this. The sugar feeds the yeast!

3 cups of flour

Olive Oil

2 cups of ice water ( you may not need all of it, you may need more...but use gradually)

Combine flour and yeast prep. Add ice water. Mix and knead. Sprinkle oil. Cover for 2 hours. Rise!

Sauce:

Pasta sauce. Make your own...to your pleasure!

Toppings: tomato, spinach, pepper rings, vegan meatballs, onion, red/yellow/green/orange peppers, mushrooms, and zucchini, mozzarella cheese, oil. Saute. Let rest.

Vegetarian Covered Skillet Pizza

This dough will make four 10 inch skillet pizza's.

Cut the portion of dough you'll need to press into a dark (anodized or iron) pizza skillet or pan that has a lid. Lightly brush with Olive Oil, press dough to cover pan. Cover for an hour. Bake off dough for 5-10 minutes @ 350 degrees. Remove from oven. Build pizza with sauce, then toppings to your desire. Bake @ 500 degrees F 15-20 minutes. Rest for 5 minutes. Slice, eat, enjoy!

*Remaining dough should be portioned for future use by moistening with olive oil and sealed in a freezer bag.