William Watson's Recipe Page

I've just formatted the few recipes that I'd previously typed up. I'll type up some more of the recipes I most often use or like best Real Soon Now.

Bread - Easy Artisan Bread
Bread - Grandmother Glad's Yorkshire Pudding
Bread - Very Dense Irish Brown Bread
Bread - Swedish Rye
Breakfast - Mark Fulton's Whole Wheat Vanilla/Cinnamon Pancakes
Breakfast - The Omelettetry West's Gingerbread Pancakes
Cookies - Grandmother Watson's "Oatmeal Tollhouse Cookies"
Cookies - "Old Salem Ginger Cookies"
Entree - Baked Chicken & Vegetables
Entree - Manicotti & Lasanga
Entree - Jennifer's All-Purpose Pizza Crust
Entree - Spaghetti Sauce


Grandmother Glad's Yorkshire Pudding

~1 teaspoonShortning (Crisco)
2 largeEggs
1 CupWhole milk
1/2 CupAll-purpose flour
1 dashSalt (~1/8 teaspoon)
1 dashCold Water (~2 teaspoons)
  1. Preheat oven to 400 degrees F.
  2. Grease a 12 muffin tin lightly with the shortning.
  3. Beat the eggs
  4. Add the milk, flour, and salt.
  5. Beat thoroughly to form a very thin batter.
  6. Pour into muffin tins, about 1/2 to 2/3 full
  7. Bake for about 20 minutes, until puffed up, and golden brown.
  8. Serve immediately with butter or gravy.

Very Dense Irish Brown Bread

11 oz.Cold water
1/4 CupDark brown sugar
1/2 teaspoonSalt
2 CupsBread flour
1 1/2 CupsWhole wheat flour
2/3 CupRolled oats (uncooked)
1/4 CupWheat gluten
1/4 CupButtermilk powder
2 teaspoonsinstant yeast
  1. Pour water into bread machine.
  2. Add sugar and salt, so that they can dissolve.
  3. Add flours, oats, and gluten. I usually mix them together somewhat to help the bread machine. This ensures a more uniform loaf.
  4. Add buttermilk powder and yeast on top of the dry ingredients. Don't let them touch the water if you plan to use a delayed cycle. I will sometimes add some spices (like 1/2 teaspoon of cinnamon) to the recipe for a different flavor.
  5. Set the bread machine for a regular cycle.
  6. Take the bread out when it's done, allow it to cool & dry slightly, and enjoy.

Swedish Rye Bread

8 oz.Cold water
2 TbspGranulated sugar
1 TbspOil
2 TbspMolasses (not blackstrap)
1 TbspGrated orange zest
1 TspAnise seed
1 TspCaraway seed
1 TspFennel seed
1/2 teaspoonSalt
1 1/2 CupsBread flour (divided)
1 1/2 CupsRye flour
1/3 CupRaisins
2 TbspWheat gluten
2 teaspoonsinstant yeast
  1. Pour water into bread machine.
  2. Add sugar and salt.
  3. Add oil, then molasses
  4. Mix the raisins with about 1/4 cup of flour to keep them from sticking together.
  5. Add remaining flours, gluten, and raisin/flour mixture. I usually stir them together somewhat to help the bread machine. This ensures a more uniform loaf.
  6. Set the bread machine for a regular cycle.
  7. Take the bread out when it's done, allow it to cool & dry slightly, and enjoy.


Pancakes - Mark Fulton's Whole Wheat Vanilla/Cinnamon

1 1/4 cup whole wheat pastry flour
2 Tbsp. sugar
2 tsp. double-acting baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 egg
1 1/3 cups whole milk
1/3 stick melted butter/margarine
1 tsp. vanilla extract
  1. Combine dry ingredients in large bowl
  2. Combine wet ingredients in small bowl
  3. Add wet to dry and mix in a few quick strokes
  4. Cook on medium heat on a griddle with a bit of butter, flip when bubbles are mostly broken on top or when the bottoms are light brown.

Feeds 2-3 hungry people quite adequately.

Pancakes - The Omelettetry West's Gingerbread

[This recipe appeared in Ellie Rucker's "help" column in the Austin American-Statesman, and was reprinted in a recipe collection book.]

This recipe is from Patricia Cole Smith at the Omelettry West [now the Magnolia Cafe], which is separate from the Omelettry on Burnett Road [both here in Austin, TX] and serves a different version. This must be good, the recipe was requested by Gormet Magazine, and Texas Monthly calls them the best pancakes in Texas.
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water or milk
1/4 cup brewed coffee
2.5 cup unbleached flour
1/2 tsp salt
1 tsp baking powder
1.5 tsp baking soda
1 tsp ground cloves
1 Tbsp cinnamon
1 Tbsp ginger
1 Tbsp nutmeg
4 Tbsp melted butter or margarine

  1. Cream eggs and brown sugar together
  2. Add buttermilk, water, and coffee and mix well.
  3. In separate container, sift together dry ingredients.
  4. Combine first and second mixture and add melted butter.

This makes about 3 1/2 cups batter or 8-10 pancakes. Cook on griddle as you would any other pancake, serve with maple syrup, honey, or molasses.


Grandmother Watson's "Oatmeal Tollhouse Cookies"

(aka Chocolate chip cookies)

1.5 cups flour (see note)
1 teaspoon baking soda (bicarbonate)
1 cup butter or margarine (2 sticks)
0.75 cup brown sugar, packed firmly
0.75 cup granulated sugar
2 eggs, unbeaten
1 teaspoon hot water
1 teaspoon vanilla extract
2 cups "old fashioned" oats (*Not* instant!)
12 ounces chocolate drops (large package)
(1 cup) chopped nuts (optional)

  1. Sift flour with soda and set aside. (Sifting is a myth these days, right?)
  2. Cream butter till soft.
  3. Gradually add sugars to butter, creaming until light and fluffy
  4. Add eggs one at a time, beating after each addition.
  5. Blend in hot water and vanilla.
  6. Add flour and remaining dry ingredients and blend well. (I usually do this by hand, instead of using the old sunbeam mixer, as it makes less of a mess, it's easy to do, and mixing the cookie dough is a bit hard on the mixer.)
  7. Drop large spoonfuls onto cookie sheets and bake at 375 F for 8 minutes. Note that the cookies tend to spread quite a bit.

Note that leaving the butter out of the refrigerator to warm up beforehand makes creaming it easier for the mixer.

This recipe could easily be made with raisins instead of chocolate drops.

Note on flour quantity: I use 1.75 cups of flour, rather than the 1.5 that the recipe calls for. This recipe seems to be quite sensitive to variations in the quantity of flour. I keep my flour in a large jar and pour it into the measure, while my mother (and grandmother, I suspect) keeps hers in a large tub and measures it by scooping it out. This seems to make quite a large difference in the amount of air in the flour. If you haven't enough flour, the cookies tend to be very flat, while too much flour makes for cake-ier cookies that burn on the bottom before cooking through. It's easier to add flour if you have too little, so you might want to err in that direction.


Pizza - Jennifer's All-Purpose Pizza Crust

This crust is fairly simple. The other deep-dish crust recipes I've seen expect you to spend all day making the pizza. With this recipe, you can be eating about an hour after you start on dinner. You may want to change it to make it more interesting. I was originally told (in 1982!) that you can make two thin crust pizzas from this same recipe, but I've never tried. If you come up with a better variation, let me know. One deep-dish pizza made like this feeds four normal adults or two starving college students.

Jennifer's all-purpose pizza crust:

3+ cups flour (for whole wheat crust use half whole wheat, half all-purpose)
2 Tbsp. shortening or oil
1 egg
1 cup warm water
1 packet yeast (rapid-rising works well)

I tend to follow the "rapid rise" directions even when using normal yeast.

  1. Mix yeast with most of the flour (set aside maybe 1/2 cup).
  2. Add hot water and shortening and mixe thoroughly (with fork).
  3. Add the egg and mix together.
  4. Add more flour until you get an nice sticky dough.
  5. Turn the dough out onto a floured work surface and knead for about two minutes.
  6. Put the dough in a warm place and let rise about 20-30 minutes. When the dough has risen "enough", it will have about doubled in size, and have a consistency very different from the unrisen dough when you dig at it with a fork.
  7. Spread the dough in a greased 15 (?) inch pan.
  8. Top with your favorite ingredients and bake at 375 F for about 20-30 minutes. The cheese on the top should be turning golden brown.
  9. Let the pizza stand for a few minutes before you cut it.


If you knead much more than two minutes, the crust will turn out rather tough. You can actually skip the kneading if you wish. It just gives you a crust that holds together better. This is more important when you reheat left-over pizza.

When letting the dough rise, I usually put about a tablespoon of oil in the bowl that I used for mixing the dough, roll the dough around in it to cover it, and then cover the whole thing with a damp cloth.

It's much better to let the dough rise too much rather than too little. Too much rising makes for a very thick but light crust, while too little leaves you with a crust that doesn't cook all the way through.

As you can tell, I no longer use a recipe for this. I usually let the dough rise while I grate cheese and cut up vegetables. I use a 15 oz. can of tomato sauce, either with added spices or already spiced. I top with about 12 oz. of cheese (half mozzarella and half provolone), a small onion, a green (bell) pepper, a small can of sliced black olives, and sometimes mushrooms. I put the tomato sauce on top of the dough, followed by all of the toppings, the provolone, the mozzarella, and then a shaking of parmesean on top. Sometimes, I'll use a small can of pineapple or a package of sliced pepperoni.

When reheating the pizza, I usually start by warming it for 30 seconds or so upside-down! This dries off the bottom, so that you don't have soggy pizza slices.

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This page last updated Wed Apr 22 17:36:29 CDT 1998 by William J. Watson.

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