Almond Cookies

Almond Cookies

1 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt

About 3 teaspoons of sugar for topping
3 tablespoons sliced almonds

Directions
1. In a small bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
3. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.

Thin Pizza Crust

Thin Pizza Crust
Makes two 10-inch pizzas

3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon salt

Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast.Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. (Or mix in a mixer with a dough hook)

Let sit for 10 or more minutes - or put in the refrigerator and use within 3 days.

Press dough out on greased pizza pan. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Bake for about 3 - 5 minutes and then top with toppings and bake until bottom is lightly browned

Caramel Pecan Refrigerator Cinnamon Rolls

Cinnamon Rolls - Caramel Pecan Refrigerator

Makes: 24

2 pkg. Yeast

1/2 Cup Warm Water

2 Cup  Lukewarm Milk

1/3 Cup Sugar

1/3 Cup Vegetable Oil or Shortening

3 tsp. Baking Powder

2 tsp. Salt

1 Egg

5-6 Cup Flour

4 Tbsp. Butter

1/2 Cup Sugar

1 Tbsp. + 1 tsp. Cinnamon

Dissolve yeast in water, stir in milk, add 2-3 cups of flour.

Beat until smooth.

Mix in remaining flour.

Knead, let raise until double.

Grease (2) 9x13x2 pans

Caramel Pecan Sauce - for (2) 9x13 pans
Melt 1 Cup of brown sugar and 1/2 Cup of butter
Remove from heat
Stir 2 Tbsp. of Corn Syrup
Pour in pans and sprinkle 1/2 Cup of Pecans per pan

Divide dough in 1/2, Roll out, spread with butter, sprinkle with cinnamon & sugar, Roll up, Cut into 12 slices & place in pans.

Refrigerate 12-48 hours.

Take pans out of refrigerator while oven is preheating. If they need to rise longer, let them.

Preheat oven to 350 degrees F
Bake 30-35 minutes