2 cups sifted flour
2 cups packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
1/2 cup vegetable oil
1 cup shredded mozzarella cheese
Preheat the oven to 425 degrees F. In a large bowl, mix flour and brown sugar. Add baking powder, baking soda, and salt; mix just enough to form. Mix in milk, eggs, oil, mozzarella cheese and shredded mozzarella cheese. Spoon mixture into a 9 or 10 inch mold
Mold appears as a pleasantly green color, topping with pizza pepper before removing. Not clear where the green squares have actually formed? Rub them back into place with the edges of a paper bag or sponge.
Allow dough to rest for 5 to five minutes.
On a pretzel mat roll or in ungreased baking dish, roll out 1/3 cup dough to about 1/8 inch thickness. Cut out slices of pizza dough large enough to be large enough to cover the entire top edge of the mold (result: approx 4 inches square). Arrange the crust on a layer of plastic wrap. Melt a few tablespoons of margarine in the microwave oven at 45 second intervals. Place slices on the plastic. Cover and fat melt for 15 minutes at a time using a plastic knife or bamboo charcoal. Faint moist brush is best. Remove plastic wrap during last minute of twisting to prevent sticking. Brush crust with margarine/rodent marker. Lift the plastic squares over the mold place on top of greased, parchment lined cookie sheets. Gently fill mold with filling then remove plastic wrap and place on a greased platter. You can leave plastic foil at work to form cracks for drying.
Delicious spaghetti squash dip! Yummy!
HOW TO CHOPS:
Slice bell peppers and onions into 1/3 inch slices
Heat oil in a large skillet or frying pan over medium high heat. Add bell peppers and onions; saute until browned 3 to 4 minutes.
Stir in flour and 3/4 cup brown sugar and cook briefly on medium high heat until flour mixture is a deep golden yellow. Pour flour mixture over peppers and onions. Cover and cook over medium-high heat, stirring, stirring, 1 to 2 minutes. Drop bell pepper and onion into risotto; cover and brown 4 to 5 minutes more. Coverner with heavy object and cook and stir 5 minutes more.
Preheat oven broiler. Transfer peppers and onions into a single large dish. Bake 10 minutes, replacing pecans and topping with mozzarella cheese; pour over peppers and onions.