Yield: 4 Servings
1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce
Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.
Monday, September 14, 2009
Benihana Ginger Sauce
Yield: 6 Servings
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c Rice wine vinegar
Combine all ingredients in blender container and process until
smooth . Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c Rice wine vinegar
Combine all ingredients in blender container and process until
smooth . Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.
Benihana Ginger Salad Dressing
Yield: 1 Servings
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Ben & Jerry's Heath Bar Ice Cream
Yield: 1 Servings
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.
Ben & Jerry's Fresh Georgia Peach Ice Cream
Yield: 1 Servings
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.
Belgian Fries
Yield: 1 Servings
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Bbq Sauce Like Kenny Rogers
Yield: 3 Servings
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
Baskin Robbins Ice Cream Cake
--cake--
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
Baskin Robbins B.R. Blast
Yield: 1 Servings
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
Baked Beans Like Boston Chicken
Yield: 6 Servings
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
Bake And Baste Chicken
Yield: 4 Servings
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.
Bailey's Original Irish Cream
Yield: 1 Servings
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds
Baby Ruth Candy Bar (Nestle)
**Centers**
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.
Auntie Anne's Pretzels
1 1/4 c water,Warm
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.
Aunt Pajama's Pancake Mix
Yield: 8 Servings
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .
Aunt Jemima Maple Syrup
Yield: 1 Servings
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.
Arthur Treacher's Fish Batter
Yield: 1 Servings
3 lb Fish Fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 T Onion powder
1 T Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes.
Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. beat in the onion powder
and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat
thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fired.
3 lb Fish Fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 T Onion powder
1 T Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes.
Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. beat in the onion powder
and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat
thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fired.
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