Easy Pizza Crust by Kathy Armstrong

This recipe is a favorite of mine that my sister got from her in laws who have a restaurant. This always turns out well, so I thought I would share it. Will include also the Pizza sauce recipe and basic pizza assembly directs.

Aunt Violet's Swedish Rye Bread by Amos Miller

Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration. Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through…

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Lowell’s Best Ever Granola copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Pepperoni & Cashew Pizza by Peter Miller

This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.

Semolina Pizza Dough by Peter Miller

This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas.

Staffordshire oatcakes by harry mc naughton

This recipe featured on the Hairy Bikers TV program I thought it might interest members as it is a regional speciality in the UK and not well known but is very delicious.