Soft Pretzels
Adapted from williams-sonoma.com
Yay yay yay. I really am more proud of these pretzels then any other item I have made in the kitchen. It was my first experience with yeast and I am glad to say it went fabulously. I hope you are able to enjoy them as much as I have.
Ingredients:
3 cups of all purpous flour, plus extra for kneading
1 package of rapid rise yeast
1 tablespoon of sugar
1 teaspoon of salt
1 cup of warm water
3 tablespoons plus 3 teaspoons of vegetable oil
2 tablespoons of baking soda
2 tablespoons of coarse salt
Directions:
Preparing the dough
1. In a large bowl, using a wooden spoon, stir together the flour, yeast, sugar and salt.
2. The warm water must be between 115-125 degrees. Use an instant read thermometer to check the temperature.
3. Pour the water and the 3 tablespoons of vegetable oil into the flour misture. Stir with the wooden spoon until rough, shaggy dough forms.
Kneading the dough
1. Sprinkle a work surface with some flour. Dump the dough onto the surface.
2. Knead the dough until it is smooth and no longer sticky, about 10 minutes. Flour your hands and the surface with more flour as needed to prevent sticking.
Letting the dough rise
1. Gather the dough into a ball. Cover the inside of the bowl with 1 teaspoon of oil.
2. Put the dough into the bowl and turn the ball to coat it with oil. Cover the bowl tightly with plastic wrap.
3. Set the bowl in a warm place and let the dough rise until doubled in size, about 45 minutes.
4. Poke the dough with your finger to be sure it is ready.
Forming the ropes
1. Oil 2 baking sheets with the remaining 2 teaspoons of oil (1 teaspoon per sheet).
2. Dump out the risen dough onto a clean work surface and press gently to deflate.
3. Cut the dough into 10 equal pieces with a knife.
4. Work with one piece of dough at a time and keep the remaining pieces loosely covered with plastic wrap while you work. Using the palms of your hands, roll the dough into a rope about 20 inches long, adding flour only if needed to prevent sticking.
5. Repeat with the remaining dough pieces.
Twisting the ropes (I did differently then as posted from williams-sonoma.com I will list my method)
1. Place the rope in a U shape with the open ends at the top. Spin them around one another twice and then fold down towards the bottom of the U. Pushing to attach.
Forming the pretzels
1. Divide the pretzels evenly between the 2 prepared baking sheets. Cover the pretzels loosely with plastic wrap. Set the baking sheets in a warm place and let the pretzels rise until puffed in double their size, about 20 minutes.
2. While the pretzels are rising preheat the oven to 450 degrees.
Boiling the pretzels
1. Fill a large saucepan two-thirds full of water and stir in the baking soda with a slotted spoon. Bring the water to a rolling boil over medium high heat.
2. Remove the plastic wrap from the pretzels Using the slotted spoon, lift a pretzel from the baking sheet and carefully slip it into the boiling water.
3. Boil the pretzel on both sides for 30 seconds each.
4. Using the slotted spoon, remove the pretzel and return it to the baking sheet. Repeat with the remaining pretzels.
5. Place them 2 inches apart on the baking sheet.
Salting and baking pretzels
1. Sprinkle each pretzel with a pinch of coarse salt.
2. Place 1 baking sheet in the oven and bake the pretzels until they are a deep golden brown, about 15 minutes. (I left my pretzels in for only 12)
3. Using oven mits, remove the baking sheet from the oven, set on wire cooling rack and let cool completely.
4. Repeat with remaining pretzels.
Makes 10 pretzels.
Ahhh the infamous BBFCCCC's. They definitly lived up to their blog and forum board reputation!
* Adapted from allrecipes.com
Ingredients:
2 cups of all purpouse flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of unsalted butter, melted
1 cup of packed brown sugar
1/2 cup of white sugar
1 tablespoon of vanilla extract
1 egg
1 egg yolk
2 cups of semisweet chocolate chips
Directions:
1. Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; Set aside.
3. IN a medium bowl, cream together the melted butter, brown sugar and white sugar, until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
4. Drop cookie dough, 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The ULTIMATE melt in your mouth pancakes. Fluffy and delicious.
Ingredients:
2 cups of Bisquick
1 cup of milk
1 tablespoon of sugar (I used Splenda)
2 tablespoons of lemon juice (omitted)
2 teaspoons of baking powder
2 eggs
Directions:
1. Heat skillet over medium high heat. Grease with spray.
2. Stir all ingredients until blended. Pour onto skillet (appx. 1/4 cup for each pancake).
3. Cook until edges are dry. Turn and cook until golden.
Side Note:
* To keep warm - cover with foil and place in 200 degree oven for up to 10 minutes.
... all your hugs and kisses too!
What a fun and easy recipe. I can't wait to make them for Valentines Day!
Ingredients:
2 cups of Bisquick
1/3 cup of milk
2 tablespoons of granulated sugar
1 egg
1/4 cup of butter (melted)
Granulated sugar and or colored sugar to top
Directions:
1. Heat oven to 400 degrees. Stir Bisquick, milk, 2 tablepoons of sugar and egg in medium bowl until dough forms.
2. Place dough on surface dusted with Bisquick mix. Gently roll in mix to coat. Shape in to a ball and knead 5 times.
3. Roll in to 6 1/2 inch square 1/2 inch thick. Cut dough into 12 strips. Shape 6 in to O's, pinching the ends to secure. Cut remaining 6 strips in half, length wise, and cross to form X's. Place on ungreased cookie sheet.
4. Bake for 8-10 minutes or until light brown. Immediatley brush with melted butter and sprinkle with sugar.
5. Serve warm.
I love mexican and how fun is this?!
Ingredients:
2 packages of crescent rolls (large)
1 lb. of ground beef
1 envelope of taco seasoning
1 cup of grated cheddar cheese
Shredded lettuce
Chopped tomatoes
Green Onions
1 cup of sour cream
Salsa
Directions:
1. Brown ground beef in a skillet. Drain off grease. Add the contents of the taco seasoning and follow listed directions on package.
2. Unroll the 2 packages of crescent rolls. On a baking sheet, place the crescent rolls in a circle with the wide edge side towards the middle. Pointed end out.
3. Add the cheese to the ground beef and stir it in.
4. Place the ground beef on the crescent rolls and wrap the edges of the roll around the meat to form a ring.
5. Bake at 375 degrees for 12 minutes.
6. When baked, remove from the baking sheet and place on a platter. On the inside of the ring place the lettuce, tomatoes, and green onions. Serve the sour cream and salsa on the side.
7. Cut in to wedges and serve.
My grandmother always made the most amazing sour cream doughnut holes. She passed along this recipe for similar bread to me and I can't wait to give it a try!
Ingredients:
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of baking powder
1/2 teaspoon salt
2 eggs
1/2 cup of butter
1 cup of white sugar
1/2 tsp of vanilla
1 cup of sour cream
Filling:
1/2 cup of packed brown sugar
1 tsp of cinnamon
- mix well in bowl
Streusel Topping:
1/2 cup of sugar
2 tablespoons of flour
3/4 teaspoon of cinnamon
2 tablespoons of cold butter
- mix all ingredients together and cut in the butter
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
2. In a small bowl mix together flour, baking powder, baking soda and salt.
3. In a large bowl cream together sugar, eggs, butter and vanilla. Slowly beat in the flour mixture and sour cream (little flour, little sour cream, little flour ... etc.)
4. Spoon half of the batter into the pan.
5. Sprinkle the mixed up filling ingredients on top.
6. Then spoon the remaining batter over the filling.
7. Sprinkle the streusel topping evenly over the batter.
8. Bake for 35-45 minutes. Until the toothpick test comes out clean.
I am NOTORIOUS for never having what I need when I need it. So I found this list very, very helpful and figured I would share it with all of you! :)
1 tsp. Allspice = ½ tsp. cinnamon and ½ tsp. ground cloves
1 tsp. Apple Pie Spice = ½ tsp. cinnamon, ¼ tsp. nutmeg and 1/8 tsp. cardamom
1 1/5 tsp. Arrowroot Starch = 1 Tbsp. flour OR 1 ½ tsp. cornstarch
1 tsp. Baking Powder = 1/3 tsp. baking soda and ½ tsp. cream of tartar OR ¼ tsp. baking soda and ½ cup sour milk or buttermilk (decrease liquid called for in recipe by ½ cup).
1 cup Buttermilk = 1 cup plain yogurt or add 1 Tbsp. vinegar or lemon juice to regular milk to make 1 cup OR cup sweet milk and 1 ¾ tsp. cream of tartar.
2 tsp. Chives = 2 tsp. green onion tops, chopped fine
1 cup Corn Syrup = 1 cup sugar and ¼ cup liquid (use whatever liquid is called for in recipe OR 1 cup honey.
1 Tbsp. Cornstarch = 2 Tbsp. all-purpose flour OR 2 Tbsp. granular tapioca.
¾ cup Cracker Crumbs = 1 cup dry bread crumbs.
1 cup Cream or Half-and-Half = 7 /8 cup milk and ½ Tbsp. butter or margarine (For cooking or baking).
1 cup Cream, Heavy = ¾ cup milk and 1/3 cup butter or margarine. (For cooking or baking).
Cream, Whipped = Chill a 13 oz. can of evaporated milk for at least 12 hours. Add 1 tsp. lemon juice and whip until stiff.
1 Egg (for baking) = 1 Tbsp. vinegar, 1 Tbsp. water, and 1 tsp baking powder OR 1 Tbsp apricot puree OR 2 Tbsp potato starch OR 2 Tbsp. corn starch OR mashed banana OR 2 Tbsp arrowroot flour. **Depending on recipe results will vary.
1 Tbsp. Flour, all-purpose (for thickening) = 1 ½ tsp. cornstarch, arrowroot starch, potato starch or rice starch OR 1 Tbsp. granular tapioca, 1 ½ tsp. whole wheat flour.
1 cup Honey = 1 ¼ cups sugar and ¼ cup liquid (that is called for in the recipe).
1 cup Ketchup = 1 cup tomato sauce and ½ packet of sugar substitute or 1 tsp. of sugar and 1 Tbsp. Vinegar and a dash each of ground cloves and allspice.
1 cup Mayonnaise (for use in salad dressing) = ½ cup plain yogurt and ½ cup mayonnaise OR 1 cup sour cream, or 1 cup cottage cheese pureed in blender.
1 tsp. Pumpkin Pie Spice = ½ tsp. cinnamon, ¼ tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg.
Salt, table = Many people are switching from using table salt to sea salt for the health benefits. Also, soy sauce, which is high in sodium can be substituted for salt in some recipes.
1 cup Shortening, solid = 1 cup minus 2 Tbsp. lard OR 1 1/8 cups butter (decrease salt called for in recipe by ½ tsp.) OR 1 ¼ cups margarine (decrease salt called for in recipe by ½ tsp.).
1 cup Sour Cream = ¾ cup sour milk and 1/3 cup butter or margarine OR ¾ cup buttermilk and 1/3 cup butter or margarine OR Blend until smooth: 1/3 cup buttermilk, 1 Tbsp. lemon juice and 1 cup cottage cheese. OR 1 cup plain yogurt, OR ¾ cup milk, ¼ tsp. lemon juice and 1/3 cup butter or margarine.
1 cup Sugar, Brown = 1 cup minus 1 Tbsp. white sugar mixed with 2 Tbsp of molasses.
½ cup Tartar Sauce = ½ cup minus 1 Tbsp. mayonnaise and 2 Tbsp. dill pickle relish or chopped dill pickle with ½ tsp. pickle juice.
1 cup Tomato juice = ½ cup tomato sauce and ½ cup water.
1 cup Vegetable juice = ½ cup tomato sauce, ½ cup water, ½ tsp. celery salt.
1 cup Vinaigrette Dressing = In its basic form vinaigrette is made with 3 parts oil (usually olive oil) to1 part vinegar (usually cider vinegar, balsamic vinegar, red wine vinegar, etc..., not distilled). Additional seasonings such as salt, pepper, onion powder, dried herbs can also be added to taste.
1 cup Yogurt, plain = 1 cup buttermilk OR 1 cup cottage cheese blended until smooth OR 1 cup sour cream.
So I have tried this recipe and in fact it won me a gift card from my office at the Holiday Potluck! So it is tried and true ... and totally addicting. I served the dip with Nilla Wafers however I also snuck a bite at home with grahm crackers which was equally delicious!
Ingredients:
1/2 cup (1 stick) of butter
1/3 cup of brown sugar
1 tsp. of vanilla extract
1 (8ounce) package of cream cheese
1/2 cup of confectioners sugar
3/4 cup of semisweet mini chocolate chips
Directions:
1. In a small saucepan melt the butter with the brown sugar over medium heat. Stir continuously until brown sugar dissolves.
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioners sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips if you choose.
Side Note:
* After refrigeration the dip will be fairly hard and up-dippable. So make sure you remove it and leave at room temperature for about 15-30 minutes before serving so it has time to soften.
I already know this is going to be a favorite and I haven't even made it yet! I love macaroni & cheese and almost all variations - it's worth a shot!
Ingredients:
1/2 pound of elbow macaroni
1 1/2 tablespoons of unsalted butter (plus more for brushing)
1/4 cup of freshly grated parmigiano cheese
2 tablespoons of all purpous flour
3/4 cup of milk
4 ounces of shredded cheddar cheese
4 ounces of american cheese
1 large egg yolk
1/4 teaspoon of paprika
* Please note that all cheese may be changed or substituted to your liking.
Directions:
1. Preheat oven to 425 degrees.
2. In a large saucepan of boiling and salted water cook the macaroni to al dente - about 5 minutes. Drain.
3. Brush 12 non-stick muffin pans with butter and sprinkle with 2 tablespoons of parmagiano.
4. In a large saucepan melt 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking until boiling, about 5 minutes.
5. Add cheddar and american cheeses and whisk until melted.
6. Remove from heat and whisk in egg yolk paprika. Fold in the macaroni.
7. Spoon slightly rounded tablespoons of macaroni into the prepared muffin tins, packing them gently.
8. Sprinkle the remaining 2 tablespoons of parmagiano on top.
9. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling.
10. Let cool for 5 minutes. Using a small spoon loosen the mini macs, transfer to a platter and serve.
Their really is no greater thing then a quick and easy dinner which manages to be delicious as well!
Ingredients:
2 boneless skinless chicken breasts
1 tsp. of Italian seasoning
1/2 teaspoon of garlic powder
Salt and pepper to taste
3 red potatoes
1/4 cup of marinara
1/4 of Italian cheese blend - or just mozzerella
Directions:
1. Preheat oven to 400 degrees.
2. Lay two pieces of aluminum foil on a flat surface and spray the middle of each with a non-stick cooking spray.
3. Wash and slice potatoes into very thin slices. Arrange the potatoes into an oval shape in the middle of the foil and about the size of your chicken breast. Sprinkle with salt and pepper to taste.
4. Mix all of the seasonings in one bowl and spread over both sides of the chicken and on top of the potatoes.
5. Top each chicken breast with 1/8 of a cup of marinara and an 1/8 of a cup of cheese.
6. Raise up the long sides of the foil and fold down twice. Do so on all sides of the foil, creating an air tight seal.
7. Transfer packets to baking sheet.
8. Bake for 30-35 minutes or until chicken is 170 degrees.
9. Remove chicken from oven and let sit for a minute before poking hold in top of foil to release steam before opening.
