Keith & Gracie’s Thai Tea

 13 tea bags Thai tea (ChaTraMue from World Market is our favorite

8 cups boiling water

1 can sweetened condensed milk

3/4 cup 2% milk

Pinch of salt

In a large mixing bowl, steep tea bags in boiling water for 10 minutes. Discard tea bags. Whisk sweetened milk, milk, & salt into tea. Serve warm or iced (or with a couple of shots of rum if you’re Keith)

Pizza Dough

https://sugarspunrun.com/the-best-pizza-dough-recipe/

The original recipe on the website makes 1 large pizza~since we're a family of 4, I always double it.  So below, the recipe is doubled to make 2 large pizzas (or 4 smaller ones if everyone wants to make their own toppings)

Ingredients

• Approx. 4 (to 4 2/3) cups all-purpose flour OR bread flour¹ divided (250-295g)
• 2 packet yeast² (1 1/2 Tbs yeast)
• 3 teaspoons sugar or honey 
• 2 teaspoon salt
• 1 Tbs garlic powder and/or dried Italian seasoning (we use TJs soffrito seasoning & garlic salt instead of the regular salt above)
• 4 Tablespoons olive oil 

1 1/2 cups warm water

Instructions

• Combine 2 cup (125g) of flour, instant yeast, sugar, and salt in a large bow (we use our mixer & dough hook) If desired, add garlic powder and herbs at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Cut dough in half to make 2 pizza crusts
• Use either your hands or a rolling pin to work the dough into 12" circle.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon) with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. 

Gracie's Meatball Pie

https://www.bettycrocker.com/recipes/italian-meatball-pie/1d49d8bb-2040-411d-ac39-3f0439a2225a

We made a few substitutions.  Click on link above for original recipe

Ingredients:
9 oz Spaghetti noodles
1 egg

1 Tbs butter, melted
1 1/2 cups shredded mozzarella cheese
1 1/2 cups spaghetti sauce
32 frozen bitesized meatballs, thawed
1 can olives, sliced
1/2 cup grated parmesan cheese

• 1

  Heat oven to 350°F. Spray a large, round, high sided casserole dish with cooking spray. Cook and drain spaghetti as directed on package.
• 2

  Beat egg and butter in large bowl with fork or wire whisk. Stir in fettuccine and 1 cup of the mozzarella cheese. Spoon mixture into casserole dish, press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
• 3

  Toss spaghetti sauce, meatballs and olives in large bowl. Spoon meatball mixture into fettuccine crust.
• 4

  Cover with aluminum foil and bake 45 minutes. Sprinkle with remaining 1/2 cup mozzarella & paremesan cheeses. Bake uncovered about 5 minutes longer or until cheese is melted.

Chocolate Mug Cake

https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/

Gracie likes mini M&Ms in hers
Kenny likes butterscotch chips
Keith like chocolate chips
Sarah likes a spoon of peanut butter

INGREDIENTS

• 1/4 cup all-purpose flour
• 2 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
• 1/8 teaspoon salt
• 1/4 cup + 1 tbsp. milk
• 2 tablespoon oil
• 1 tablespoon mix in of choice

INSTRUCTIONS

• In a medium bowl, whisk together dry ingredients.
• Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
• Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
• Add mix in of choice in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
• Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
• Microwave mug cake for 70 seconds on high (microwaves vary~start with 60 seconds, but it may take up to 90 seconds for cake to puff)

Fresh Strawberry Pie

https://www.tasteofhome.com/recipes/easy-fresh-strawberry-pie/

A family favorite.  We've subbed lemon jello to make strawberry lemonade pie~its tasty too.

Ingredients

• 1 sheet refrigerated pie crust
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package (3 ounces) strawberry gelatin
• 4 cups sliced fresh strawberries
• Whipped cream, optional

Directions

• Unroll crust into 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
• Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Easy Sandwich Rolls

https://www.handletheheat.com/sandwich-rolls/

These are great, basic rolls.  We've used them as hotdog rolls.  Can punch up the flavor with dried onion, herbs, garlic, dill, etc.  Could even add grated cheddar cheese to the dough.

Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 2 tablespoons unsalted butter
• 3/4 cup water

Directions

Manual Method:

1.  In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “gnarly;” adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour.

Shaping:

1.  Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.  Dip tops in milk and coat with poppy or sesame seeds, if desired.
2. Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.

Easy Basic Bread

https://gatherforbread.com/easy-perfect-yeast-bread/

Makes 2 loaves
This is such an easy, versatile bread.  We've done a few different variations (our favorite so far is to add rosemary, minced garlic, and grated parmesan cheese to the dough and brush it with melted butter and a sprinkle of kosher salt just before baking. 
I prefer the alternate method where the risen dough is punched down, formed into loaves, rested for 45 minutes while the oven heats to 500*, roasting pan of hot water in the bottom of the oven.  Bake for 10 min at 500*, then 400* for 10 min.

INGREDIENTS

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water not over 110°F
• 5 1/2 to 6 cups All-Purpose Flour
• cornmeal or flour for dusting
• boiling water

INSTRUCTIONS

• In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
• Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
• Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
• Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

• Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
• Place an aluminum roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

• For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
• * If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.

Pavlova with Berries

• https://www.kroger.com/r/french-pavlova-with-strawberries-recipe/5e4446839da07c3705310c0a
• 
  
• 4 large egg whites, room temperature
• 1 cup + 4 Tbsp. sugar, divided
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1 pound strawberries, quartered
• 1/4 cup strawberry jam
• 1 cup heavy cream

• Step 1
  Preheat oven to 250°F. On parchment paper, draw 9” circle. Place paper ink-side down on baking sheet.
• Step 2
  In bowl of stand mixer fitted with whisk attachment, whisk egg whites at high speed 1 minute, until frothy. Slowly add 1 cup sugar; continue whisking until meringue reaches glossy, stiff peaks, about 3 minutes. Using rubber spatula, fold in vinegar, cornstarch and vanilla.
• Step 3
  In center of parchment circle, mound meringue; use spatula to evenly spread out toward edges, forming large disk.
• Step 4
  Bake 90 minutes. Turn oven off; allow meringue to cool completely in oven, about 1 hour.
• Step 5
  Meanwhile, in bowl, combine strawberries, jam and 2 tablespoons sugar. In separate bowl, whip heavy cream with remaining 2 tablespoons sugar until firm peaks form.
• Step 6
  Gently transfer cooled meringue to serving plate; top with whipped cream and strawberries.