Organic Dessert Pizza

Basically, this is a giant sugar cookie, with frosting and fruit...well, and chocolate chips of course. My son despises fruit so I knew he wouldn't get any dessert on Thanksgiving if fruits were included. And since I made the desserts, I made sure he was able to indulge also. His slice was one with chocolate chips. This was a huge hit with all the children, and most of the adults also.

So, begin with a sugar cookie recipe. I used the following from my Better Homes & Gardens cook book:

2/3 C Organic Butter, Softened
3/4 C Organic Sugar
1 t Aluminum Free Baking Powder
1/4 t Sea Salt
1 Range Free Egg
1 T Raw Milk or Coconut Milk
1 T Organic Vanilla
2 C Organic Flour

Beat butter until creamy. Add sugar, baking powder and salt. Beat until combined. Beat in egg, milk and vanilla until smooth. Beat in as much flour as you can with the mixer then stir in any remaining flour.

Lightly flour baking stone and turn dough onto stone. Press down with hands to make a circle and press out as much as possible with your hands. Use a rolling pin to get dough out close to the edges.

Bake at 375 for approximately 15 minutes or until cookie is lightly browned. Let cool completely.

Frosting:
1 - 8 oz Organic Cream Cheese, Softened
1/2 C Organic Powdered Sugar
Blend together well and spread on cookie

Top with whatever kinds of fruits you like. I used strawberries, raspberries, oranges, blueberries and chocolate chips.

Organic Dinner Rolls

 I’ve made these a lot over the years. They work best with organic white flour. A mixture of whole wheat flour works nicely also, but just doesn’t rise as well. One year when I was at my brother-in-law’s home I made these with yeast that hadn’t been refrigerated. Not a good idea. Not my yeast.  No rising involved, yikes! So, instead of making a trip to the store, we kind of shocked them into rising. I remembered that one of my girlfriends doesn’t raise her pizza dough before baking; she just bakes at a very high temperature. So I thought about that and decided it was worth a try. I baked the rolls at 420 or so, and it worked. Not perfectly, but they did rise pretty well and turned out decent. It’s kind of a bummer when you have it all planned out, and, it’s for a big event and then there’s a disaster. Luckily this disaster ended up working out well.

 

 

```Warm the following in a saucepan until butter almost melts:

1/3 C. Organic Butter

1 C. Raw Milk

¼ C. Organic Sugar

Dash of Sea Salt

```In a medium sized bowl stir together:

1-1/4 C. Organic Flour

2 Packages Active Dry Yeast

```Add the warmed mixture and one egg to the flour mixture. Beat on low speed 30 seconds scraping bowl constantly. Beat on high speed for 3 minutes. With a wooden spoon, stir in 2 to 2 ¼ C. more organic flour.

```Turn dough onto a clean surface and knead for a couple minutes till dough has a nice, smooth consistency. Place approximately 1 T. Olive Oil in a bowl and put the dough in it.  Flip it over once and cover in a warm place. Let rise until doubled.

 

```Punch dough down in bowl (my favorite part) and turn out onto floured surface. Cut dough in two equal parts and let rest for ten minutes. Roll out each part into 12 inch circles. Brush with very soft or melted butter. Cut into pizza slices. Roll up each “slice” starting with the wide end.

 

```Place in a greased baking dish, cover and let rise until doubled in size. Bake at 350° for 15 minutes. Cover with tin foil after baking ten minutes so tops don’t burn. Brush tops of rolls with butter after taking out of oven for a soft roll.

```You can make whatever shape roll you like. I usually do the crescents, but you could also do cloverleafs, parker house,  rosettes, etc.