Tuesday, March 22, 2011

Egg Dyeing

Brown eggs vs white eggs?

I was always under the assumption that brown eggs would not dye well, if at all. Last year, owning my own chickens that were only brown egg layers, I purchased white eggs from the supermarket just to dye for Easter. For some reason, those eggs didn't cook well nor did they dye well. I had a mess on my hands! Because I needed to have dyed eggs for a breakfast that I was serving, I bit the bullet and tried dyeing my farm raised brown eggs.

The result - gorgeous!!! Rich, gorgeous, "country colored" eggs.You may want to allow them to sit a little longer than you would your white eggs, but well worth the extra few minutes. If you have never dyed brown eggs, I encourage you to try them for youself. I really believe you will absolutely love the results!!!

Tuesday, March 1, 2011


Pizza Crust
2 1/2 to 3 cups flour
(in my fitness class, we mixed 1/2 cup whole wheat flour
with 2 cups all purpose flour to start with)
1 package active dry yeast
1 teaspoon salt
1 cup water (115 to 120 degrees)
2 tablespoons olive oil

In a large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and olive oil. Beat at low speed of your electric mixer for 1/2 minute, (Use your dough hooks if you have some) scraping the bowl. Beat three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Cover and let rest 10 minutes.

Roll dough into a circle and transfer to your greased pizza pan.
Pre-bake your "naked" crust at 425 degrees for 10 to 12 minutes or until lightly browned.

Spread Pizza Sauce over hot crust. Sprinkle meat, vegetables, herbs and shredded cheese on top. Bake 8 to 10 minutes more or until bubbly and golden brown.

(Have you looked at the label on the pepperoni package? Regular pepperonis have 13 g. fat/serving...turkey pepperoni, pictured here, has 4 g. fat/ serving. Try it...you'll like it.)