Alpha Cooking Page

Adapted from a recipe by Jill Brand, UK.
This goes well with vanilla frozen yogurt or can be eaten on its own. I have served this at an Alpha dinner and at OAPC meetings.

Honey Apple Cake

Ingredients

• 1½ cups apples, peeled, cored and diced (I’ve used Mackintosh, empire, Ida and russet - all work well)
• 1 tsp. mixed spice (mace, cinnamon, cloves)
• ¼ cup honey (or a bit more if you like it really honey tasting)
• ½ cup softened butter (you can use a butter stick, unwrap it, and soften it in the microwave at 2 minutes on low)
• ½ cup packed brown sugar
• 2 eggs
• 1 cup flour sifted
• 3 tsp. baking soda
• 1 dash of salt (optional)
• ¼ cup ground almonds
• 1 red apple, cored and sliced
• 1 tbsp. of honey for glaze

Directions

1. Lightly grease (I use olive oil in a cooking spray container) a 2 lb. loaf tin.
2. Place prepared apples in a saucepan with spices and honey, and simmer gently for ten minutes.
3. Cream together the butter and sugar.
4. Add the eggs and beat well.
5. Fold in flour and almonds, and mix the stewed apples in carefully.
6. Spoon mixture into tin and level the top with a blunt knife.
7. Arrange apple slices over the top of the mixture (showing the red skin for colour).
8. Bake for 50 - 60 minutes at 325°F/160°C.
9. Remove the loaf from the oven and brush honey on top.
10. Allow to cool completely before removing from the pan.

From Shirley Wright, Kanata, Ontario

Hawaiian Trifle (Non-dairy)

Ingredients

• 2 pkgs. (6 serving size) vanilla pudding & pie filling (to cook)
• 4 cups soy milk
• 3 cups pineapple juice
• 1 litre size light Cool Whip (thawed)
• 2 medium pound cakes, 9"x4"
• ¼ c. cream sherry & ¼ c. pineapple juice, combined
• 1 c. raspberry jam, melted
• 1 20 oz. can crushed pineapple in juice
• 2 cans mandarin oranges, drained
• 4 bananas, sliced
• ¼ cup flaked coconut, toasted

Directions

1. Prepare pudding according to package directions, using soy milk and pineapple juice as liquid.
2. Cool pudding, stirring often.
3. In medium bowl, fold 1½ cup Cool Whip into cooled pudding.
4. Cut pound cake in half lengthways.
5. Drizzle sherry/pineapple mixture over cake; cut into chunks.
6. Spoon 1 cup pudding into bottom of 4 quart glass trifle bowl.
7. Top with half the cake and half the jam.
8. Reserve ½ cup undrained pineapple for topping.
9. Spoon half the remaining pineapple on top of jam in bowl.
10. Next, a layer of mandarin oranges (about ½ cup) and 2 bananas, sliced.
11. Spoon half the remaining pudding on top.
12. Repeat layering with remaining ingredients, ending with pudding.
13. Refrigerate overnight.
14. In medium bowl, fold reserved pineapple, lightly drained, into remaining Cool Whip: spread over top of trifle.
15. Garnish with remaining oranges and toasted coconut with a maraschino cherry in centre.

Laurie-Ann's Moroccan Meatballs

Ingredients

• 4 lb. lean ground beef (1 lb per batch)
• 4 lb. lean ground lamb (1 lb per batch)
• 8 eggs (2 for each 'batch of two pounds')
• 4 tbs. President's Choice mint sauce (1 for each batch)
• 4 tsp. ground cumin (1 tsp per batch)
• 2 tsp. ground mint (½ tsp. per batch)
• 2 cups breadcrumbs (½ cup per batch)
• 12 shakes of Club House Roasted Garlic and Peppers (3 - 4 shakes per batch)
• 12 shakes of garlic salt (3 - 4 shakes per batch)

Directions

1. Heat oven to 275°F.
2. Prepare 2 large baking sheets to place meatballs on by spraying with a non-stick spray.
3. For each batch combine in a large bowl: 2 eggs, 1 tbs. PC mint sauce, ground cumin, ground mint, roasted garlic and salt and whisk together.
4. Add ground beef and lamb, mix ingredients knead with your fingers.
5. Add breadcrumbs and knead again.
6. Create small balls of meat by rolling meat in your hands.
7. Space the balls apart from each other on the baking sheets.
8. Bake for approx. 15 - 20 minutes (depending on how fast your oven is).
9. Carefully take meat balls off pan and store in a large 4 qt. casserole dish with cover.
10. When dinner is almost ready to be served, microwave the meatballs for 4 minutes.

Moroccan Vegetable Stew

Ingredients

• ¼ cup vegetable broth (use McCormick's cubes with no MSG) for sauteing
• 1 cup of vegetable broth for stewing (more if needed)
• Two Spanish onions, chopped
• Four cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp. tumeric
• ½ tsp. cinnamon
• ¼ tsp. cayenne
• ½ tsp. paprika
• 2 diced sweet potatoes
• 2 diced zucchini
• 2 diced summer squash (also called yellow zucchini)
• 1 diced carrot
• 2 diced tomatoes
• 1 diced bell (green) pepper
• 1 - 19- oz can of chickpeas (also called garbanzo beans)
• 1 cup Sunmaid raisins

Directions

1. Saute onions, garlic and spices in vegetable broth in a big pot.
2. Add sweet potatoes, zucchini, summer squash, and carrots.
3. Let stew for awhile. Add water if necessary, but keep stirring every once and a while so it does not stick to the bottom of the pot.
4. Add tomatoes, green pepper and chickpeas.
5. Let stew for awhile.
6. Add raisins and keep warm to serve at your convenience.
7. Serve over couscous or rice.

I originally learned this recipe at the New Orleans School of Cooking, but I adapted it almost immediately, and you can too. In Louisiana, this recipe is like Canada's spaghetti - plentiful, nutritious and inexpensive. Picture of this dish is on top of the page.

Red beans and rice

Ingredients

• 10 stalks green onions, chopped (you can use white onions as well)
• 2 cups chopped celery
• 3 tsp. sprayed olive or canola oil
• 4 garlic cloves, minced
• 4 tbsp creole seasoning or cajun seasoning (if you can get Joe's Stuff at New Orleans School of Cooking, this is best)
• 6 cans of kidney beans
• 1½ cups of chicken stock (can use McCormick's vegetarian cubes with no MSG)
• 1 lb. of cajun smoked sausage (if you can get andouille, use it! Vegetarian Option - if you can get smoked vegetarian sausage, but must be a firm consistency so it doesn't break apart)
• 2 bay leaves
• 1 cup parsley
• Enough cooked rice for 15 (follow directions on your rice package)

Directions

1. Drain canned beans into a big pot and add chicken stock, heat slowly.
2. Spray a skillet with oil and saute the onions, celery and sausage for ten minutes.
3. Empty the contents of the skillet into a pot of beans and bring to a boil.
4. Add garlic, bay leaves and seasoning.
5. Reduce to a simmer for 40 minutes.
6. With a big spoon, crush some of the beans so the sauce is creamier.
7. You can also add more stock so the beans do not become dry.
8. Stir in parsley, and serve over cooked rice.

This recipe makes two loaves - which can be used the same night if you have a larger Alpha group. Otherwise they do freeze very well

Zucchini Bread

Ingredients

• 3 cups all purpose flour
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• 4 tsp. baking soda
• 1 tsp. salt (optional)
• 1 cup chopped walnuts
• 1½ cups sugar
• 3 eggs
• 1 cup vegetable oil
• 2 tsp. real vanilla extract
• 2 cups grated zucchini
• Some Lyle’s Golden Syrup (or corn syrup will do in a pinch)

Directions

1. Preheat oven to 350°F/180°C.
2. Stir the dry ingredients together.
3. Add the eggs, oil, vanilla and grated zucchini and blend well.
4. Pour batter into 2 well greased bread or loaf pans.
5. Bake for 1 hour or less if you have a fast oven.
6. Cool cakes on a wire baking rack, and brush Lyle’s syrup on the top of the cakes to seal them.
7. After dry and cool, wrap them in plastic wrap and store in the fridge.

[This recipe can also be used with ground turkey]
 
I served this entree at an Alpha night and there were NO leftovers (although leftovers make a good sandwich)

Low Fat Chicken Loaf

Ingredients

• 1½ lb. lean ground chicken (white meat only)
• ½ cup bread crumbs
• 1 egg white
• 1 small onion, finely chopped (about ¼ cup)
• 1 tbsp. hot mustard (ie: cajun) or dijon mustard
• 1 tbsp. worcestershire sauce
• 1 tbsp. paprika
• 1 tsp. salt
• ½ tsp. white pepper

Directions

1. In a large bowl, combine ground chicken with bread crumbs, egg white, onion, garlic, mustard, worcestershire sauce, paprika, salt and pepper.
2. Mix together well.
3. Shape chicken mixture into a loaf shape that resembles a fat sausage.
4. Place inside a meatloaf pan that has a metal barrier to hold the meat (the fat drips down to the bottom of the pan while the meat is supported by the teflon coated metal bar).
5. Place the meatloaf pan in a glass dish the size of a lasagna pan.
6. Pour about two cups of hot water in the dish so that the meat will heat evenly.
7. Do not let the water touch the meat.
8. Bake in a preheated oven at 325°F for about 1¼ hours until lightly browned and thoroughly cooked.

Skor Toffee Chocolate Bars

Ingredients

• ¼ cup margarine
• ¼ cup packed brown sugar
• 1 to 1½ cups all purpose flour
• 1 can (300 ml) sweetened condensed milk
• 2 tsp. margarine
• 1 package of milk chocolate chips
• 1 package (225 g) of Chipits Skor Toffee bits

Directions

1. Cream first three ingredients until well blended and mixture comes together.
2. Press evenly in a 13 x 9 cake pan.
3. Bake at 350°F (180°C) for 20 - 25 minutes or until light golden.
4. Cool on wire rack while preparing filling.
5. Heat sweetened condensed milk and 2 tbsp. margarine in heavy saucepan, stirring constantly over medium heat for 5 - 10 minutes, or until thickened.
6. Spread over baked base.
7. Bake 12 - 15 minutes longer, or until golden.
8. Sprinkle milk chocolate chips evenly over top.
9. Bake 2 minutes or until chocolate is shiny and soft.
10. Spread chocolate evenly with a knife.
11. Sprinkle Skor Toffee bits on top, pressingly lightly into chocolate.
12. Cool completely before cutting into bars.
13. Store at room temperature. In cold weather, I keep them in a tin in the garage and let them slightly thaw before serving.

Recipe by Laurie-Ann Copple and Peggy Kelly Served at Kanata mini-Alpha conference, Sept. 23, 2000

Elderberry Loaf

Ingredients

• ½ cup softened margarine
• 2¼ to 2½ cup white sugar
• 1 lemon squeezed
• ½ tsp. dried lemon peel
• 4 large eggs, frothed (beaten until frothy)
• 3 to 3½ cups all purpose flour
• 3 tsp. baking powder
• 2 tsp. baking soda
• ½ tsp. salt (less if on a sodium restricted diet)
• 3 cups elderberries, washed, stems removed (as much as possible)
• Lyle’s Golden Syrup to brush on baked loaf (sugar cane syrup)

Directions

1. Beat eggs in a small bowl until frothy.
2. Cream margarine, lemon juice, lemon peel and sugar in a large separate bowl.
3. Add ½ of the egg mixture and beat to mix.
4. Add second half eggs to mixture.
5. Add flour, baking powder, baking soda and stir to moisten.
6. Add elderberries and stir gently.
7. Spoon into 2 large loaf pans that have been sprayed with non-stick cooking spray.
8. Bake at 350°F/180°C for approx. 50 minutes until a wooden pick inserted in the centre becomes clean.
9. As loaves cool on a baking tray, brush tops with Lyle’s syrup.
10. When loaves are cool enough, gently remove loaves and serve on a plate or cutting board.

When I served this to our vegetarian, there was some left over for the meat-eaters. They liked it so much they ate it right up!
 
Can be served with garlic bread or fresh french loaf

Lentil - Orzo Stew (Vegetarian)

Ingredients

• 1 tbsp. canola oil
• 2 cups chopped onions
• 1 cup finely chopped carrots (use the ready to eat baby carrots)
• 1¼ cups dry green lentils, rinsed (or 1 small can of lentils if you’re in a hurry)
• 1 tbsp. chopped thyme (or 1 tsp. dried thyme)
• 6 cups vegetable broth (I use 3 McCormick’s low fat vegetable cubes and 6 cups hot water as the cubes contain no MSG)
• ½ cup water for dry lentils
• 1¼ cups orzo (rice-like pasta)
• 1 - 28 oz can of diced tomatoes, undrained
• 1 tsp. salt
• ¼ tsp white pepper
• 3 tbsp. lemon juice
• 2 tsp. butter
• 1/3 cup chopped fresh parsley

Directions

1. Heat oil in a large heavy pot or dutch oven over medium heat until hot.
2. Add onions and carrots, cook 4 - 6 minutes until softened, stirring frequently.
3. Add garlic, cook and stir one minute.
4. Stir in lentils (if the dry kind) and thyme.
5. Add broth (and if using dry lentils, water).
6. Bring to a boil, then reduce heat, cover and simmer.
7. If using dry lentils, simmer 20 minutes.
8. Add orzo, cover and simmer 15 minutes until lentils and orzo are almost tender, stirring occasionally.
9. Add tomatoes, cover and simmer another 10 - 15 minutes, stirring occasionally.
10. If you are using canned lentils, add these now.
11. If not, add ½ cup water if stew begins to stick to the bottom of the pot.
12. Stir in salt and pepper.
13. Stir in lemon juice, butter and parsley and serve.

Recipe provided by Tim Parris

Ritz® Blitz

Ingredients

• 450g Ritz® Crackers
• 300mL Sweetened Condensed Milk
• 225g Skor® Chipettes®
• 340 mL Frosting

Directions

1. Crush Crackers.
2. Mix with milk and chipettes.
3. Pat into pan and chill.
4. Frost & serve.
5. Small squares are best (about 1.5 cm by 1.5 cm.)

Recipe provided by Tim ParrisModification of original recipes by Crust:Margaret Cowan (1962), Filling: Joy of Cooking (1962 Edition)
 
The secret to good pumpkin pie is fresh ingredients throughout.

Pumpkin Pie

Pumpkin Puree

1. Take a cooking pumpkin (under no circumstances do you use a Jack-O-Lantern as it is too large and watery. No flavour.)
2. Remove all the seeds, placing them in a salt water bath overnight.
3. Cut the remainder of the pumpkin into eight parts and place on a cookie or jelly roll sheet.
4. The instructions I have is shell side up but I cook in a convection oven, shell side down.
5. Cook at 325°F for 1 hour or more, until tender and begins to fall apart.
6. Scrape all pulp off and mash it.
7. Discard the shell and dried pumpkin for compost.
8. Bag puree in lots of 2 cups each, freezing if not needed immediately.

Crust

• 5 cups flour
• 1 tsp baking powder
• 3 tsp brown sugar
• ¾ tsp salt
• 1 lb. shortening
• 2 tbsp vinegar
• 1 egg

Directions

1. Measure sifted flour, add baking powder and salt.
2. Resift.
3. Chop shortening fine.
4. Beat egg slightly.
5. Add water to make ¾ cup, then add vinegar.
6. Cut mixture, do not stir.
7. Just put in fridge if using soon, otherwise freeze.
8. Do not handle pastry crust more than necessary as it will become unworkable.
9. Roll pastry at most twice.
10. With pastry in pie plate, pick all around and bottom to prevent bubbles forming when cooked.
11. Cook pie shell in oven for about 10 minutes.

Pie Filling

• 3 large eggs
• 2 cups pumpkin puree
• 1½ cups condensed milk or light cream
• ½ cup white sugar
• 1/3 cup brown sugar
• ½ tsp salt
• 1 tsp freshly ground cinnamon
• ½ tsp ground ginger
• ½ tsp finely chopped fresh ginger
• ½ tsp freshly ground nutmeg (I grind directly over the ingredients)
• ¼ tsp ground cloves or allspice

Directions

1. Preheat oven to 375°F.
2. Mix ingredients throughly.
3. Pour into baked pie shell, ensuring that pie plate is on a baking tray.
4. Bake until center of the filling seems to be set like jello, about 35 to 45 minutes.
5. Let cool completely.
6. Refridgerate up to a day.
7. Serve with whipped topping of your choice.

Our fourth Alpha course (Fall 2000) included a vegetarian. I became the cook for them, since the other cook didn’t cook meatless meals.

L-A's Ratatouille

Ingredients

• 1 medium eggplant, peeled and diced
• 2 tbsp. red pepper flavoured oil (or chili oil if available)
• 2 large onions, chopped
• 2 green peppers, diced
• 3 cloves garlic, minced
• 2 zucchini, diced
• 1- 28 oz. can of tomatoes, diced (you can do this quickly with a sharp knife in the stock pot)
• 3 tbsp. chopped parsley (2 tsp. will do if dry)
• salt or salt substitute to taste
• white pepper to taste
• 2 dashes garlic powder
• 3 dashes dried basil
• 2 dashes dried oregano
• 2 dashes dried rosemary
• 2 dashes dried marjoram
• 1 dash dried sage
• 1 good dash cayenne pepper

Directions

1. Use a pot with a lid that has a vent for this recipe.
2. Sauté eggplant in flavoured oil, add and sauté onions, peppers and garlic.
3. When vegetables begin to soften, add all remaining ingredients, including the spices listed above.
4. Cover and simmer for 20 minutes, then remove the cover and simmer 10 minutes more to reduce liquid.
5. Serve over no-yolks noodles (egg noodles made with egg whites).

Recipe by Donna Burlock
Tip: The cake freezes well if you do not glaze it

Sunny Citrus Pound Cake

Ingredients

• 3 cups all purpose flour
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup softened butter
• 2¼ cups granulated sugar
• 4 eggs
• 1/3 cup orange juice
• 1 tbsp grated orange rind
• 2 tsp grated lemon rind
• ¾ cup 2 per cent or no fat plain or lemon yogurt

Directions

1. Combine flour, salt, baking powder, and baking soda. Set aside.
2. Cream butter and sugar on medium speed or electric mixer until well blended.
3. Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until think and creamy - about 5 minutes.
4. Add rinds. Add dry ingredients alternatively with yogurt and orange juice, beating on low speed until blended. Spread batter in greased and floured 10 inch tube or bundt pan.
5. Bake at 350°F for 65 - 75 minutes or until toothpick inserted in centre comes out clean.
6. Cool 10 minutes in pan, then remove to wire rack.
7. Optional Glaze: Heat 1/3 cup granulated sugar and ¼ cup lemon juice together, stirring to dissolve sugar. Poke holes with a fork in surface of warm cake. Brush glaze over cake, letting it soak in. Cool cake before slicing
8. If not using glaze, a simple dusting of icing sugar is a nice finish

Originally in Land o Lakes Treasury Cookbook

Creamy Spinach & Carrot Soup

Ingredients

• 3 tbsp Margarine
• 1 cup Onions, chopped
• 2 tbsp Flour
• 1 cup Half and Half Cream
• 1 can (10¾ oz) Chicken Broth
• 1 cup Carrots, shredded
• 1 package (300g) Spinach
• ¼ tsp Salt
• ¼ tsp Pepper
• Pinch Nutmeg
• Zesting of Orange Peel

Directions

1. Melt margerine, then cook onions until tender (5-6 minutes).
2. Stir in flour until smooth and bubbly (1 minute).
3. Stir in cream and chicken broth.
4. Add all remaining except orange peel.
5. Continue cooking over low heat until heated (12 to 15 minutes).
6. Garnish with zesting of orange peels.

Originally in Land o Lakes Treasury Cookbook

Bacon Crackle Corn Bake

Ingredients

• 6 pieces of Bacon, cut into 1 inch pieces
• ½ Onion, chopped
• 2 tbsp Flour
• ½ tsp Salt
• ½ tsp Pepper
• ½ tsp Garlic, minced
• 1 cup Sour Cream
• 1—500g package Corn, frozen kernel
• 1 tbsp Parsley, fresh, chopped
• 1 tbsp Chives, fresh, chopped

Directions

1. Cook bacon in pan until partially cooked.
2. Add onion, continue cooking until bacon is browned.
3. Drain all fat except 1 tbsp.
4. Set bacon and onion aside.
5. Stir four, salt, pepper and garlic in to reserved fat.
6. Cook over med heat, stirring constantly until smooth and bubbly.
7. Stir in sour cream, corn and 1/3 of bacon and onion mixture.
8. Pour in to 1.5 qt casserole.
9. Sprinkle with remaining bacon and onion mixture.
10. Bake 25 to 30 minutes.
11. Sprinkle with parsley and chives.

Recipe by Carol Beck

Chicken Broccolli Curry

Ingredients

• 2 - 3 lbs chicken breasts (I use a whole chicken, both white and dark meat)
• 2 - 3 bunches fresh broccoli
• 2 cans cream of chicken soup
• 1/3 cup mayonnaise
• 1-2 tablespoons curry powder (more or less depending on your taste)
• parmesan cheese

Directions

1. Cook chicken breasts and cut into bite size pieces
2. Cut broccoli into pieces and partially cook
3. Mix cream of chicken soup, mayonnaise and curry powder together. Blend well.
4. In a casserole dish, layer the chicken, then broccoli, then chicken soup/mayonnaise/curry powder mixture. Layer as many times as you have ingredients for.
5. Sprinkle with parmesan cheese to taste.
6. Cook in oven for 40 minutes at 350 degrees. Do not overcook or the sauce will curdle.
7. Serve over basmati rice or pasta.

Recipe by Lynn Fagan

Cocoa-Nutmeg Snickerdoodles

This is a deliciously lightened version of the old-fashioned cookies with the familiar crinkled tops.

Ingredients

• 1 c. sugar
• 1/3 c. butter or margarine, softened
• 1/3 c. fat-free sour cream
• 1 slightly beaten egg
• 1 tsp. vanilla
• 2 c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. ground nutmeg
• ¼ tsp. baking soda
• 2 tbsp. sugar
• 1½ tsp. unsweetened cocoa powder

Nutrition facts per cookie: 51 cal., 1 g total fat (1g sat. fat), 8 mg cholesterol, 30 mg sodium, 9 g carbo., 0 g dietary fiber, 1 g pro.

Directions

1. Lightly grease a cookie sheet.
2. Beat the 1 c. sugar and butter or margarine with an electric mixer on medium to high speed for 30 seconds.
3. Add sour cream, egg and vanilla.
4. Beat until just combined.
5. Combine flour, baking powder, nutmeg, and baking soda in a small bowl.
6. Gradually add flour mixture to sour cream mixture, beating until just combined.
7. Cover and chill for 4 to 24 hours or until easy to handle.
8. Shape dough into 1-inch balls.
9. Combine the 2 tbsp sugar and cocoa powder.
10. Roll balls in sugar-cocoa mixture.
11. Place 2 inches apart on prepared cookie sheet.
12. Bake in a 375°F oven for 10-11 minutes or until edges are golden.
13. Cool cookies on a wire rack.

Cheese Puff Pastry Torte — Torta della Vecchia Suocera

Recipe by Mary Wennerstrom
I call this an elastic and forgiving recipe since measurements are approximate. A little more of this or less of that and your recipe will still work. Don't use strong salty cheese, such as feta or you will regreta…

Filling

• 1 package frozen chopped spinach, thawed, wrung out and drained
• 200 g mozzarella, grated
• 200 g cheddar, grated

Bechamel Sauce

• ¼ cup butter
• ¼ cup all purpose flour
• 2 cups milk

Pastry

• One package of frozen puff pastry - thawed and kept chilled in refrigerator.

Making the Bechamel Sauce (thick)

1. Melt butter in pan.
2. Add flour to the melted butter and cook briefly but do not brown.
3. Slowly add the milk, stirring constantly to prevent lumps.
4. Once the mixture becomes thick enough that you see the bottom of the pan when you stir it, remove from heat.
5. Add grated cheese and spinach.
6. Start rollin' onto the puff pastry part!

Preparing Pastry

1. Roll out ½ of the puff pastry and put base into greased pie plate (glass works best as you can see the browning of the crust underneath.)
2. Spoon prepared mixture into crust.
3. Roll out top and place over pie, pinch together and trim edges.
4. Poke holes in top centre of crust.

Baking

1. Bake in preheated 375°F oven for 30—45 minutes or until all over golden brown.
2. Let pie rest for at least 20 minutes before serving as the filling will be piping oozin' hot! The taste is wonderful but the filling will run out to meet your guests when if it is served right out of the oven.
3. This recipe reheats in the microwave on high for a great slice at lunch. Somehow, oven reheating makes for a soggy crust.