The Village of Casanova, VA

10/31/2025

10/31/2025

10/31/2025

10/31/2025

The School Pizza Recipe- Don't Lose This Recipe

Ingredients

Crust:

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling:

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I make the day before):

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

Steps

Crust:

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

10/31/2025

Gooey Pumpkin Crumble Cake

Ingredients:

For the Cake Base:

1 box yellow cake mix

1 egg

1/2 cup unsalted butter, melted

For the Pumpkin Filling:

1 (15 oz) can pumpkin purée

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Crumble Topping:

1 cup yellow cake mix (reserved from base)

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Make the cake base: In a medium bowl, combine the yellow cake mix (reserving 1 cup for the topping), egg, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even layer.

Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined. Pour the filling over the cake base.

Make the crumble topping: In a separate bowl, combine the reserved 1 cup of cake mix, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to mix until the topping becomes crumbly. Sprinkle the crumble evenly over the pumpkin layer.

Bake: Bake for 40-45 minutes, or until the edges are set and the center is slightly gooey. Let the cake cool for 20 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 380 kcal | Servings: 12

Tips:

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.

Store leftovers in the refrigerator for up to 3 days and reheat before serving.

10/31/2025

Throwed Rolls (Lambert’s Cafe) They got started throwing rolls by simply being too busy one day in the late 1970’s at noon to serve rolls so someone said “Throw It”, it took off from there and has been going on since then.