Strawberry Pie Filling

Strawberry Pie Filling:

6 quarts( 24 cups) strawberries

5-6 cups sugar (I used 6 when I made it but would try for 5 next time)

2 1/4 cups clear jel

7 cups cold water

1/2 cup lemon juice

Wash fruit and drain. Slice or cut in half if so desired; you may choose to leave them whole. Set aside. Combine sugar and clear jel in a large pot. Stir. Add water and mix well with a whisk. Cook on medium heat until mixture starts to boil. Add lemon juice and continue to boil for 1-2 minutes stirring continually. Fold in berries. Fill jars with strawberry mixture. Leaving 1 inch head space. Process in water bath for 30 minutes at a full rolling boil. Remove jars from water. Set on counter top to cool. Refrigerate any jars that do not seal properly. 

I absolutely love this recipe! There are so many ways to use it. Pies, ice cream topping, on top of a cheesecake...

I like to replace some of the sugar with coconut sugar or xylitol. When I made mine I used 4 cups sugar, 1 cup xylitol and 1 cup coconut sugar. The coconut sugar will give your clear jel mixture a brown tint but once it is processed with the strawberries it will turn red.

Chicken Alfredo Pizza

Chicken Alfredo Pizza:

1 large pizza crust (homemade recipe below)

2 cups cooked or grilled chicken, shredded or cut into small pieces

1 1/2 - 2 cups Alfredo Sauce (homemade recipe below)

1 1/2 -2 cups shredded mozzarella cheese

8 slices bacon, cooked and crumbled

2 tbsp chopped green onions

1/4 cup sliced mushrooms(optional)

Spread at least half of the Alfredo sauce onto the pizza crust. Sprinkle shredded chicken evenly over sauce layer then pour remaining sauce over the chicken. Sprinkle evenly with shredded cheese then sprinkle with bacon, mushrooms and green onions. Bake in a pre-heated oven for 14-16 minutes or until cheese and crust are nicely golden. Cut into slices and serve warm.

Crust:

1 cup water

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Pre-heat oven to 350 or 375. Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled. Put dough onto a lightly greased counter top. Roll or stretch gently with hands into the shape of your pan .Place dough onto a greased 15 " pizza pan or a 11 x 18 cookie sheet. Pre-bake the  crust for about 8 minutes.

Alfredo Sauce:

2 tbsp butter

1/4 tsp garlic powder

1/8 tsp onion powder

1 tbsp flour

1/2 cup + 2 tbsp heavy cream

1/2 cup + 2 tbsp milk

1/2 cup Parmesan cheese

1/2 tsp chicken soup base

salt & pepper to taste

Melt butter along with the garlic and onion powder in a medium saucepan. Whisk in flour. While whisking vigorously, slowly pour in cream and milk. Bring to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese. Season with chicken soup base and salt & pepper to taste. Return to warm heat and stir occasionally until ready to use. 

Light & High Buns

Light & High Buns:

1 cup warm water

4 tbsp yeast

2 tsp sugar

5 cups warm water

5 beaten eggs

1 cup oil

3/4 sugar

2 tbsp salt

*12-14 cups flour (you may choose to add some whole wheat or multi-grain flour)

This recipe will work perfectly for any Bosch users!

Put first 3 ingredients in a bowl. Put aside. Put next 5 ingredients in your mixing bowl. Beat in 5 cups flour. Add yeast mixture. Add remaining flour in 1 cup at a time until you have a soft but not too sticky dough. This is the tricky part. 

*The amount of flour you use may vary from one time till the next-or at least it does for me. I usually have to use the full 14 cups or even more sometimes. Every flour is different. The key is to keep trying. The more often you make buns you will learn the feel to perfect bun dough!

 Put dough  into a large greased bowl. Cover with a tea towel and place it in a place where it is free from any drafts. I like to put mine in the micro wave or in the oven. Let rise until doubled. This varies as well, usually anywhere from 30-60 minutes.

I like to put my dough onto a greased counter top and then put into pans. By put into pans I mean roll dough into small balls and place into your greased cookie sheet. I usually opt out of greasing the pan and choose to use parchment paper instead. Remember your dough will need to rise again and it keeps rising as it bakes as well. For an 11 x 18 cookie sheet I like to put mine in 5 rows of 4. Cover and let rise again until doubled in size.

Pre-heat oven to 375. Some people like to bake buns at a higher temperature such as 400. This will depend on your oven. Again, you will learn from trial and error as to what works for you and your oven. Bake for about 15 minutes or until golden brown. Remove from pans to wire or wooden  racks to cool. 

Yield: Approximately 6 dozen buns

I consider this my all purpose dough. I usually make a few dozen buns with it and use the rest for making bread, sub buns, ham & cheese sticks or even cinnamon rolls.