“Soft Pretzel Recipe,” compiled by Aileen and Stephen Block, Recipes from a German Grandma, last updated 19 June 2005, http://www.kitchenproject.com/german/recipes/soft_pretzel_recipe_print.htm.

A recipe for German pretzels, which were a hit. Note, remember to grease the pan and the butter. Live and learn, I guess. Or, at any rate, I live. 🙂

It was still a hit… and if it tastes good with an incompetent cook like me, imagine if the chef knows what he’s doing!

Ingredients

(6 large 12 small)
3 ½ C of flour
4 T brown sugar
2 tsp. salt (sea salt preferably)
1 Tblsp yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.

2 t baking soda mixed with 1 Cup hot water (in a small bowl)

1 egg beaten with 1 teasp. water
(in a small bowl)

(plus butter)

Directions
Mix water/yeast,brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refridgerator.)

Divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape on your table. Bring the ends together and twist them. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel. Place on a greased cookie sheet.
Now let the pretzels raise for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution. Sprinkle with;

Coarse salt,
sesame seeds, and/or parmesan cheese, or
Cinnamon sugar
Bake in hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!

If all goes well, it should look like:

Photo Courtesy IPI Fundraising through Google Images

German Pretzel recipe courtesy of Recipes from a German Grandma, a kitchen project.

A delicious recipe for home-made pizza:

• Thaw out and let raise a package of frozen bread down (will take a few hours, but can be spead up by putting the bread down in plastic bag and in hot water.)
  
• Once raised spread it like a crust on a pan – like a cookie sheet.
  
• Let set for 20 or 30 minutes and bake for 10 min at 350.
  
• Then put on some pizza (or spaghetti sauce) browned hamberger, mozarella cheese or anything you like.

Kind of like bread sticks with sauce on them.

Enjoy!

1 package (regular size) yellow or white cake mix
1/4 Cup cooking oil
2 eggs
1/2 Cup water
1 Can pie filling (20-23 oz. size)

Pour oil into a 13 x 9 x 2 inch pan; tilt pan to cover bottom. Put cake mix, eggs and water into pan; stir with a fork or spoon until blended (about 2 minutes) Scrape sides and spread batter evenly in pan. Spoon pie filling onto batter; use a fork to fold into batter just enough to creat a marbled effect. Bake at 350 degrees for 35 – 45 minutes (until toothpick (or a thin knife) inserted near center comes out clean) . Let cool a little bit before serving.

Suggestions for pie mix: cherry, apple, blueberry, peach

tdaxp comment: Half gone in half-an-hour. Two-thirds gone shortly thereafter.

1 Cup Butter or Margarine (if margarine use Fleischman or Blue Bonnet Brand which also says something specific about ‘for baking’)

1 1/4 Cup Sugar

4 eggs

1 1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

3 Cups flour

1 can cherry pie mix (blueberry is good too)

Cream butter and sugar. Add eggs one at a time. Blend in remaining ingredients. Put 2/3 of the batter in a 10 x 15″ pan or larger. Spread 1 can pie mix over the batter. Drop the remaining dough by teaspoons. Spread over the top of the pie mix. Bake at 350 degrees 25 – 30 minutes. Drizzle glaze over bars while hot.

Glaze

1 Cup power sugar

1 Tablespoon butter

2 Tablespoons milk

From mother-of-tdaxp

The receipe calls for you to melt 1/2 cup peanut butter with 1/4 cup brown sugar on stove top (keep stirring takes only a minute or two) and then you just stir that into about a quart of softening icecream – not runny soft though. Actually I have adapted and used much less of the concotion and it tastes just as good and is healthier – you could go the same amount of p. butter and brown suger to a whole half gallon of vanilla ice cream. Then pour it into a graham cracker pie shell and freeze hard – or just pour it into glasses and drink like a blizzard. After freezing the pie you drizzle on some fudge topping (might have to warm the fudge topping in microwave to make it soft enough)