Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume

From M. Egan via S. Camfield

2 sticks (1c) butter, softened
2c flour
1.5 cups sharp cheddar, shredded and at room temperature
1/2 t cayenne
1/2 t salt
2c rice krispies

Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

Mold small pices, place on ungreased cookie sheet.

Bake at 350F for 45 minutes

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.