Dissolve yeast in water and add sugar. Wait a few minutes then add oil and salt and garlic. Mix in 3 cups flour and mix about 10 min till it leaves the side of the mixer bowl. Add remaining flour with dough hook or by hand. Knead until smooth. Section and place in freezer bags (if desired).

To BAKE OPTION #1:  Remove from freezer and place dough into greased bowl.  Cover with towel and allow to thaw and rise for 3 - 6 hours. Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers press out to edges.

Makes 2 pizzas, cookie sheet size. Let rise a bit and top. Bake at 425* for 20 min.

This is the BEST DOUGH!  I also used it to make a loaf of bread (accidentally) and it was great with spaghetti!

This makes 2 cookie sheet sized or 12 after school snack size.

To BAKE OPTION #2: You can form the dough in the bottom of cheap pie tins, top and bake completely and put them in zip bags for a quick snack or meal.

Mom's Christmas Coffee Cake

1 - 3 oz. Package cream cheese
¼ c. margarine or butter
2 c. biscuit mix or Bisquick
¼ c. milk
½ can pie filling of your choice
¼ - ½ c. chopped pecans (optional)

Cut cream cheese and margarine into biscuit mix till crumbly.  Add milk; stir until mixed. On lightly floured surface, knead dough 10 - 12 strokes.  On waxed paper, roll or pat dough into a 12 x 8 inch rectangle.  Invert onto greased baking sheet; remove paper.  Spread filling down center of dough.  Make 2 ½ inch cuts from long sides toward center at 1 inch intervals.  Fold strips over filling and pinch in center.  Bake at 375 degrees for 20 to 25 minutes or until golden.  FREEZE at this point.  When thawed, drizzle with Powdered Sugar Glaze.  Serves 12.

Powdered Sugar Glaze
In a bowl stir together ½ c. sifter powdered sugar, ¼ tsp. Vanilla and enough milk to make of drizzling consistency (1 - 2 teaspoons).  If using peach filling, add ¼ tsp. Almond flavoring to glaze mix and a little less milk.

Biscuit Mix
(Cheap and easy substitute for Bisquick!)

10 c. all-purpose flour
1/3 c. baking powder
¼ c. sugar
2 tsp. salt
2 c. shortening

In a bowl, stir together flour, baking powder, sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  Store in an airtight container for up to six weeks at room temperature or for up to six months in the freezer.

Cookie Dough
To freeze cookie dough (I did this with chocolate chip cookies, and it turned out GREAT!):

• Use margarine or shortening instead of butter.
• I dropped the dough into ice cube trays to freeze, and then placed the dough into a bag in the freezer. The dough will still be semi-soft, but won't stick to itself when loosely placed in the bag.
• To cook, go by the recipe directions.  You might want to watch the first batch to see if you need extra cooking time.  Mine worked well at 8 minutes at 350 degrees.