72 cup cookie dough Recipes

roll refrigerated sugar cookie dough, coarse sugar, sweetened condensed milk, dairy sour cream or light, shredded lemon or lime peel, lemon or lime juice, fresh blueberries or blackberries, fresh red raspberries or 3 cups fresh strawberry halves

refrigerated sugar cookie dough, fat-free sweetened condensed milk, light sour cream, lemon zest, lemon juice or 1/3 cup lime juice, blueberries, raspberries or 2 cups strawberries, halved, coarse sugar (plain or colored) (optional)

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, beaten, milk, powdered sugar , for rolling out dough, unsweetened chocolate, melted, vanilla extract, egg yolk, peppermint extract, crushed candy canes or 1/2 cup peppermint candy

refrigerated peanut butter cookie dough, peanut butter cup candies, granola cereal

refrigerated peanut butter cookie dough, creamy peanut butter, cream cheese, softened, powdered sugar, vanilla, topping (cool whip ), chocolate chips or 1 cup peanut butter chips (or any combination)

refrigerated peanut butter cookie dough, peanut butter cup candies, chopped peanuts

peanut butter cookie dough, cream cheese, softened, cold milk, instant chocolate pudding mix, semi-sweet chocolate chips or 1/4 cup peanut butter chips

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

phyllo dough 1/2 package 8 half sheet (6x17), pecans toasted 1. cups finely chopped, banana 2, powdered sugar 1 cup, butter 5 tbsp (unsalted ), honey, parchment paper, cookie sheets

pillsbury pizza dough (sold in tubes in refrigerator section with biscuits and ready to bake cookies), ground beef, onion powder , to taste, garlic powder , to taste, black pepper , to taste, frozen spinach, thawed, shredded mozzarella cheese or 1 cup cheddar cheese, tomato sauce (i recommend classico brand)