Shortbread

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/4 cup sugar

Dash of salt

5 tablespoons butter, softened

2 tablespoons fat-free milk

1 teaspoon vanilla extract

Cooking spray

Instructions:

1) Lightly spoon the flour into a measuring cup, and level with a knife. Combine flour, sugar, and salt in a bowl, stirring with a whisk.

2) Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended. Pat the dough into a 4-inch circle; wrap in plastic wrap, and chill 30 minutes.

3) Preheat oven to 350 degrees.

4) Unwrap and place dough on plastic wrap. Cover dough with an additional sheet of plastic wrap. Roll dough, still covered, into an 8-inch circle. Place dough on a baking sheet coated with cooking spray. Cut dough into 16 wedges, cutting into, but not through, dough. Pierce dough several times with a fork. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on pan 5 minutes. Cut into wedges. Cool complete on a wire rack.

*Makes 16 servings* (Serving size: 1 wedge)

Toast with Raspberry and Rhubarb Jam

Ingredients:

2 cups fresh raspberries

3 1/2 cups chopped rhubarb (about 1 pound)

1/2 cup sugar

1/2 teaspoon vanilla extract

10 (1 1/2-ounce) slices sturdy rustic bread, toasted

1 1/4 cups fresh whole milk ricotta cheese

Instructions:

1) Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

*Makes 10 servings* (Serving size: 1/4 cup jam, 1 toast piece, and 2 tablespoons cheese)

Tomato & Garlic Toast

Ingredients:

6 (1-ounce) slices rustic bread

1 tablespoon extravirgin olive oil

2 large garlic cloves, halved

1 ripe, soft tomato, halved

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions:

1) Preheat broiler.

2) Arrange bread slices on a baking sheet; brush with extravirgin olive oil. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic over each bread slice; discard garlic. Rub cut sides of tomato over bread (Tomato pulp will rub off onto bread); discard tomato. Sprinkle evenly with salt and black pepper.

*Makes 6 servings* (Serving size: 1 slice)

Pizza Crust/Dough

The next recipe is a Vegetable Pizza, so this time around I thought why not try making my own pizza crust...this recipe makes enough dough for two 12-inch pizzas. And if you have extra dough left over, you can shape it into a ball and freeze it by placing in a zip-lock plastic bag that is coated with cooking spray; can be frozen for upto 1 month.

Ingredients:

1/4 cup warm water (100 degrees to 110 degrees)

1 package dry yeast (about 2 1/4 teaspoons)

4 cups all-purpose flour, divided (about 18 ounces)

3/4 cup water

3 tablespoons olive oil

1/2 teaspoon salt

Cooking spray

Instructions:

1) Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.

2) Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.

*Makes 2 (12-inch) crusts, 12 servings*