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Pizza Dough

Mark Cordes’ Pizza Dough

In a kitchen aid mix together 2 cups of water, 1 tbsp. yeast and 1 tbsp. sugar and let stand for 5 minutes. Then add 6 cups of flour one cup at a time. As the dough is mixing add three cloves of garlic, 2 tbsp. oil and 2 tbsp. sundries tomatoes. Mix well. When dough forms over hooks, remove and begin to knead. Knead 5 – 10 minutes and place dough in an oiled bowl. Let rise until double in size about 1-½ hours. Punch down and rise again. Cut dough in half and make two pizzas. Add toppings and bake at 425* for 20 minutes.

Traditional Topping

Spread olive oil over top of crust. Add pizza sauce, grated cheese, mozzarella cheese, red and yellow peppers, pepperoni, onions and mushrooms.

Greek Topping

Over the dough spread Greek dressing. Add feta cheese, thinly sliced tomatoes, strips of pre-cooked BBQ steak or pre-cooked chicken in Greek dressing, and Greek black olives.

Rose Cordes’ Raspberry Truffle Brownies

In a bowl mix together 1-cup melted butter
¾ cup coco
1 ¾ cup sugar
½ tsp. salt
2/3 cup raspberry jam
1 tsp. raspberry extract
1 cup flour
4 eggs
1 cup chocolate chips
Pour batter into a lightly greased 9x13 pan. Bake at 350* for 28 – 32 minutes. Cool one hour before frosting.