Last Friday was my first bake/make day this year. I’m out of so many things that my list of things to bake and make was too long for me to handle. I did only spend about few hours making things but I just couldn’t do any more and function the rest of the day/night.

I thought I’d share the few things I made with you today.

I started by making my sourdough pizza dough so that it would be ready for dinner time. From here it went into a slightly greased bowl with a lid on it and put inside my gas oven which keeps at about 90º, so it is nice and warm for it to rise.

I wish I’d have taken a picture of the finished pizza because it was soooo delicious!!! I use the recipe from Glenda Goff’s cookbook, Around the Family Table, for the dough and then add toppings as per THM’s Sprouted Pizza Crust directions from  the February 2015 ezine. I use finely shredded part-skim mozzarella, some fat-free cottage cheese, some turkey pepperoni, and veggies (on mine and hubby’s). I also serve it with a side salad to ensure we are not hungry again in 5 minutes.

Here is a version of Glenda’s recipe on her blog, which I may just have to do for Super Bowl Sunday with my extended family . . . love cheese stuffed crust pizza, but it’s not for weekly pizza night and losing weight.

I then fed my sourdough starter in preparation for bread baking day. Bread baking didn’t actually happen until yesterday when Tiffany made it.

Then I made a batch of Briana’s thick pancake syrup from her second cookbook.

I like thick syrup but this one was a bit too thick for me. I think I’ll decrease the amount of gluccie next time.

Next up was the FP Trimmy Thousand Island. I made a double batch, as I usually do.

I wrote about how I make this here. For a simple recipe, it sure does take me a while to make this. But I love having it though.

My onion has been very strong the last several times I’ve made this. So I may cut back on the onion next time. At least I like Vidalia onion dressing too.

The final thing I made at that time was a loaf of Swiss bread from the Trim Healthy Mama Cookbook.

It’s a really easy recipe where the hardest thing to do was separate the eggs. Although I think I may beat the whites in my KitchenAid mixer next time instead of the food processor and then just fold in the remaining ingredients in an effort to get a higher loaf next time.

I used this for a grilled cheese and pepperoni sandwich for lunch the next day.

I also processed into crumbs for a chicken cordon bleu casserole and will use some in a meatloaf skillet tonight.

Well, that was my baking day. What do you prep bake/make?

Until next time,

Michele ºÜº