I have a recipe for sugar cookies that have sour cream in it do you have this one it is a roll out but you can roll out and cut in in circles if you don't want to do the regular cutouts. It always stays soft there is one for and molasses cookie that everyone enjoys and stays soft Crinkle Molasses Cookies lC. Sugar 3/4 C. shortening 1/4 C. molasses 1 egg 2 C. flour 21/2 tsp soda 1 tsp. each Cinnamon, and ground ginger 1/2 tsp cloves 1/4 tsp cardamon 1/4 tsp salt sugar to roll cookies in combine sugar and shortening,molasses and egg. Beat tell well blended add Flour spices beat at low speed until soft dough forms shape into 1" nalls roll in sugar Bake 135 degrees 8-12 mins when I first got this recipe I doubled checked with my neice as to the amount of soda seems like a lot she said that was what her recipe says so that is what I use good luck do buy a termonater and see what your oven temp actually is. if it reads 325 up the guage 25 degrees so it is what you need. good luck cookies shouldn't be hard....unless you want them to be sheila

Artisanal Pizza Dough posted by Becky 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay. Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough. When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using. Makes two 12"-14" pizza crusts Source: ""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer Here is Weed's Pizza Sauce for Missouri-style pizza - which I now use as "my" pizza sauce for my homemade pizza - my style. Weed's Missouri pizza thread: 1 16 oz. can whole tomatoes, diced fine 6 oz. can tomato paste 1 1/2 TB sugar 1 t. crushed dried basil 1/2 t. salt 1/4 t. dried thyme Mix together, let sit, do not cook. Makes enough sauce for 4 pizzas.

Ok, having recovered from that jump in strokes, I am wondering if I can do any of this in the food processor or with the KA mixer on the dough paddle? 150...geeze, that's daunting.

I've been making soft deep pizza dough using some 'Herman' starter. http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough. 1 cup of the herman starter 1 cup of warmed water 2-3 Tbsp of olive oil about 3 cups flour - add 2 cups to start then add more as needed when mixing has started 1 pkg quick yeast tsp salt or as you like 2 tsp sugar or as you like onion or garlic powder if you like(for a flavored crust) turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle. gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle. After it's shaped set aside while you finish preparing any toppings. a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni anything you like. if toppings will be heavy precook the crust a bit before adding toppings. bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted. let sit a short time to cool a bit before cutting or cheese will run all over. This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it. http://www.bettycrocker.com/ there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you. Here is a link that might be useful: cd kitchen