Buddy's Pizza

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Buddy's Pizza uses what's called a lean dough to make its famous 2-3 inch thick Detroit-style pizza crust. No oil or sugar is added. They proof it, or let it sit at room temperature for 1-2 hours until it rises, before it hits the oven.

Unlike most pizzas, Buddy's signature sauce sits on top of the cheese, not below it. Here is the recipe for the Lake Huron pizza from the Made in Michigan Great Lakes Pizza Collection, which features the Motor City Cheese Blend and the spinach artichoke blend:

Toppings

Motor City Cheese Blend (Fontinella, Asiago and brick cheeses)

Spinach artichoke blend (recipe below)

Roasted tomatoes

Fresh spinach

How to make the spinach artichoke blend

Ingredients

1 lb. artichoke hearts

1 ¼ cups mayonnaise

1 ¼ cups light mayonnaise

2 ½ oz. breadcrumbs

1/3 cup asiago cheese

2 tsp minced garlic

2 tsp minced Spanish onion

1 ½ tbls kosher salt

2 tsp white pepper

6 oz. fresh baby spinach

Step 1: Drain artichoke hearts and roughly chop. 

Step 2: Blanch the spinach by placing it in boiling water for 3 minutes.  Drain and cool by placing under cold running water.  Strain under all excess water has been removed. 

Step 3: Chop the drained spinach, making sure the stems have been thoroughly chopped.

Step 4: Combine all ingredients and mix thoroughly.  Refrigerate until ready to use.

How to re-create the Lake Huron pizza at home

Step 1: Make a lean dough – don't use oil or sugar. Weigh the dough into 10-16 ounce portions depending on your preference and roll each portion into a round ball.

Step 2: Place the dough ball in the square pan and press evenly until it covers the complete bottom of the pan completely, making sure that the sides are slightly pushed up around the perimeter.

Step 3: Spread shredded or ground cheese on the dough. Proof the cheesed pizza at room temperature for 1-2 hours, depending on preference.

Step 4: Lightly sauce the pizza with the spinach artichoke blend, on top of the cheese (not on the dough as traditional pizzas are usually made). Place pizza in a pre-heated oven at 450 degrees and bake to desired doneness. It will take approximately 20-30 minutes.

Step 5: Remove the pizza from the oven. Take a spatula and run along the inside of the pan to loosen the pizza from the sides.  Lift pizza out of the pan and cut to desired size pieces and serve. Enjoy!

Mint Icebox Pie

Mint Icebox Pie

Recipe adapted from Tiffany MacIsaac, Birch and Barley, Washington, D.C.

Yield: One 9-inch pie

Cook Time: 20 minutes plus 4 hours in the refrigerator

·                                 INGREDIENTS

Chocolate crust

2¼ cups finely ground Oreo cookies (about 34 cookies), divided

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted and cooled to room temperature

Chocolate pudding

⅓ cup granulated sugar

1½ tablespoons natural cocoa powder

1½ tablespoons cornstarch

¾ cup heavy cream

¾ cup whole milk

1 large egg

1½ tablespoons unsalted butter, cut into small pieces

½ cup coarsely chopped bittersweet chocolate

¼ teaspoon kosher salt

Mint Mousse

2 tablespoons green crème de menthe

1¼ teaspoons granulated gelatin

3 large egg yolks

¼ cup plus 2 tablespoons granulated sugar

3 tablespoons water

1 tablespoon mint extract

⅛ teaspoon vanilla extract

1 cup heavy cream

Whipped cream

1 cup heavy cream

2 tablespoons confectioners’ sugar

⅛ teaspoon vanilla extract

DIRECTIONS

1. Make the crust: In a medium bowl, mix together 2 cups of the cookie crumbs and the sugar. Add the melted butter and use a fork to combine. Press into a 9-inch pie plate and refrigerate.

2. Make the pudding: In a medium bowl, whisk together the sugar, cocoa powder and cornstarch. In a medium saucepan set over medium heat, combine the cream, milk and egg and whisk to combine. Bring to a gentle simmer (until a bubble or two breaks on the surface), remove the pan from the heat and whisk in the sugar-cocoa mixture. Return the pan to the heat and cook, stirring constantly until it returns to a simmer, about 5 minutes. Remove the pan from the heat and whisk in the butter, chocolate and salt. Pour into a medium bowl, press plastic wrap directly onto the surface of the pudding, then refrigerate until cold, about 30 minutes. (The pudding can be made up 3 days in advance.)

3. Make the mint mousse: In the bowl of a standing mixer fixed with the whisk attachment, add the crème de menthe. Sprinkle the gelatin over it and set aside for 5 minutes. Add the egg yolks to a blender jar and pulse to mix.

4. In a medium saucepan, combine the sugar and water. Place over medium heat and cook until a candy thermometer reads 248°. Turn on the blender and slowly pour the hot sugar mixture down the side of the blender into the eggs.  Once all of the sugar is added, turn off the blender and transfer the sugar-yolk mixture to the mixing bowl with the crème de menthe-gelatin mixture; add the mint and vanilla extracts. Using the whisk attachment, whip the mixture on high speed until it is fluffy and cooled, 4 to 6 minutes. Transfer to a large bowl, clean the mixer bowl and add the heavy cream to the clean bowl. Whip the heavy cream on medium-high speed until stiff peaks form, then carefully fold the whipped cream into the mousse in two parts.

5. Build the pie: Remove the pudding from the refrigerator. Discard the plastic wrap and use a whisk to aerate the pudding. Scrape the pudding into the chilled cookie crust and use a rubber or offset spatula to spread evenly. Top with an even layer of the mint mousse and smooth the top. Place the pie in the refrigerator until set, 3 to 4 hours.

6. Make the whipped cream: In the bowl of a standing mixer fitted with the whisk attachment, add the cream, confectioners’ sugar and vanilla extract. Whip until the cream forms medium-stiff peaks.

7. Finish making the pie: Remove the pie from the refrigerator and top with the whipped cream. Sprinkle with the remaining ¼ cup cookie crumbs. Slice and serve, or refrigerate for up to 3 days.

Salty Soft Pretzels

Salty Soft Pretzels
Recipe provided courtesy of King Arthur Flour

For the dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon melted butter
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

For the topping
1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional (use a meat pounder on coarse salt for finer granules)
3 tablespoons unsalted butter, melted

1) To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

2) To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press START. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

3) To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process for another 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

4) While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

5) Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

6) Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).

7) Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.

8) Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.

9) Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

10) Bake the pretzels for 8 to 9 minutes, or until they're golden brown.

11) Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Yield: 8 large pretzels.

Apple Pie

Recipe: All-Purpose Pie Dough

2 1/2 cups all-purpose flour

6 tablespoons unsalted butter, cold, cut into 1/2-inch cubes

2 tablespoons vegetable shortening, cold

3/4 teaspoon of kosher salt

Yolk of 1 egg, beaten

1 teaspoon cider vinegar

1/4 cup water, from 3/4 cup ice water.

1. Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.

2. Add egg yolk and vinegar to ¾ cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.

3. Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.

4. Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.

Recipe: Apple Pie

2 tablespoons unsalted butter

2 1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2/3 cup plus 1 tablespoon sugar

2 tablespoons all-purpose flour

2 teaspoons cornstarch

1 tablespoon apple cider vinegar

1 recipe all-purpose pie dough

1 egg, lightly beaten.

1. Melt butter in a large sauté pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 2/3 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)

2. Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer.

3. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.

4. Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

5. Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Ham and Broccoli Breakfast Casserole

From the kitchen of Erin Chase

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Servings:Over 8

Difficulty: Easy

Cook Time: 30-60 min

The perfect no-fuss make-ahead breakfast casserole for a holiday morning. Let this delicious breakfast casserole sit in the fridge overnight...and just pop it in and let it bake as you open presents and celebrate the holidays. This casserole has the perfect blend of flavors and textures, and will not disappoint your family and guests.The extra-sharp cheddar cheese gives this egg casserole a flavor boost you'll love.

For more great recipes from Erin Chase, take a look at her website, 5dollardinners.com.

Ingredients

4 whole wheat English muffins, cut into bite size pieces

2 cups broccoli florets

2 cups leftover ham, diced

8 oz. block extra sharp cheddar cheese, shredded, divided

12 eggs

1 cup milk

1 teaspoon paprika

1/4 teaspoon crushed red pepper

salt and pepper

Cooking Directions

Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.

In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.

In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.

Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.

In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.

Serve warm to hungry women at church brunch, or to your own hungry brood!

Sugar Cookies

Ingredients

For the sugar cookies:

¾ cup butter

1 cup sugar

2 eggs

½ tsp vanilla extract

2.5 cups flour

1 tsp baking powder

1 tsp salt

For the icing:

1 cup powdered sugar

¼ tsp salt

½ tsp vanilla

1 tablespoon water or 1.5 tablespoons cream

Cooking Directions

Sift together the dry ingredients. Cream the butter, sugar, eggs, and vanilla.

Mix these two components together and chill for at least 1 hour.

Roll out to 1/8" thick with a rolling pin.

Cut the dough with cookie cutters.

Place on ungreased baking sheet. Bake for 6-8 min at 375 degrees F.

Cake Balls

1 cake mix (18 1/2 ounces), any flavor
12-ounce container cream cheese icing
6 ounces of flavored confectioners’ coating (available in discs or as a bar, in white, dark or milk chocolate or whatever flavor or color desired)

Prepare a 9-by-13-inch cake using the directions on the package. After cake cools, shred it in a big bowl with two forks, making it like fine bread crumbs. Add cream cheese frosting and mix until well blended. Even in a chocolate cake, the frosting disappears into the crumbs and makes them sticky. Use your hands to roll the mixture into balls and chill them (You can put them in the freezer to speed up the process).

While cake balls are chilling, melt coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Dip the balls in melted coating using a toothpick or fork to hold them. Decorate the balls with sprinkles or extra melted coating, which has been put in a bottle with a tip. Place on waxed paper to set.

Makes 36 servings.