Back to the Basics

Wow!  This is my 50th post!  Thank you all so much for reading.  To celebrate, I am planning on posting a list of 50 Things You Shouldn't Forget to Clean for Spring Cleaning This Year.  Stay tuned!

But for right now, I wanted to share with you some of my favorite basic recipes that can be used for a variety of dishes and are very handy to have stocked in the freezer.  They all essentially use the same ingredients which makes them great bases for a variety of different meals.  For additional tips on freezing these and other meal basics, please see my post from yesterday.

Pie Crust

• 2-1/4 c. flour
• 3/4 t. salt
• 2/3 c. shortening or softened butter
• 8 to 10 T. cold water

Stir together flour and salt. Using a pastry blender or your finger tips, cut in shortening until pieces are pea-sized.  Sprinkle 1 tablespoon of water over part of the mixture, tossing with fork, then pushing moistened pastry aside.  Repeat until flour is moistened using 1 tablespoon water at a time.  Divide in half and roll into balls.  On a floured surface, roll dough from center to edges until it is a flat circle (about 12" diameter).  Gently lift and place in pie tin.  Recipe makes 2 pie crusts.

Pizza Dough

• 2-1/2 c. flour
• 1 package active dry yeast (about 2-1/4 t.)
• 1/2 t. salt
• 1 c. warm water
• 2 T. cooking oil

In a large mixing bowl, combine 1-1/2 cups of flour, yeast and salt.  Add warm water and oil.  Beat with electric mixer on low speed for 30 seconds, scraping sides of the bowl.  Beat on high speed for 3 minutes.  Using a spoon, stir in as much remaining flour as you can.  On lightly floured surface, knead in remaining flour, making a stiff, smooth dough (kneading for approximately 6 to 8 minutes).  Cover and let rest for 10 minutes.  Recipe makes two 12 inch pizzas.  This recipe can also be used for the dough-only setting on a bread machine, making sure to add the wet ingredients first and the yeast last.

Tortilla Wraps

• 3 c. flour
• 1 t. salt
• 1/3 c. vegetable oil
• 1 c. water

Stir together flour and salt.  Mix in oil and water until it forms a dough.  Flour surface and pull off 1 to 2 inch balls of dough.  Roll dough from the inside to the edges until very thin.  Cook on stove top on medium heat in an ungreased pan until brown and bubbly on each side (flipping once).  Makes approximately 20 tortillas.