Pizza Sauce

We used this recipe for our pizza party up north. I believe tomato sauce as a general rule should not cook for hours, as some recipes suggest. The freshness is lost in my opinion. So I suggest you simmer it for just 30 minutes.

4 Tbsp olive oil

2 Tbsp butter

1 c onions, chopped

1/2 tsp celery salt

3-4 clove garlic, minced

28 oz tomato puree

4 Tbsp grated Parmesan cheese

2 tsp dried basil

2 tsp dried oregano

1 tsp kosher salt

1/2 tsp brown sugar

1/2 tsp black pepper

2 small bay leaves

2 tsp fennel seeds

1/3 c dry white wine

In a large skillet, melt butter with the oil. Add onion and garlic; sauté until soft and transparent. Add tomato puree and stir until smooth. Add remaining ingredients and simmer, 30-60 minutes. Remove bay leaves and spread sauce on your prepared pizza dough.

Dream Whip Topping

If your recipe just calls for the dry Dream Whip mix, as in my Italian Lemon Cake, simply omit the water, and use vanilla powder. Just stir to combine the ingredients, and continue with your recipe as if you had the original product.

This recipe is the equivalent of one entire box (or 2 packets) of the product no longer in production.

½ cup dry powdered milk

½ cup cold water

3 Tbs sugar

½ tsp vanilla or vanilla powder

Combine powdered milk and cold water. Whip until soft peaks form, about 4 minutes on med-high. Add vanilla. Mix again until stiff peaks form, about 5 minutes. Gradually add the sugar (2 Tbs) and beat another minute.