Ingredients
1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
To taste, coarse salt
2 - 4 tbsp butter (melted)
Preparation Instructions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2" or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again.
Bake in oven at 450°F for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
Thursday, August 28, 2008
Armadillo Eggs
Ingredients
1 1/2 pounds pork sausage
10 medium to large jalepenos
1 pound cheddar cheese
10 biscuits in a can (like Hungry Jack or similar)
Cooking Instructions
Cut the stem off of pepper and scoop out the seeds and membranes, unless you like them HOTHOTHOT!! Slice the cheese in strips to fit into the pepper, stuff inside. Pat out a patty of sausage and pat it around the pepperand seal as best you can.. Bake at 350°F til sausage is done, can't remember how long. Take out of oven and let cool. Roll biscuit out flat and wrap around pepper. Seal by pinching with fingers. Bake at whatever temperature it says on the biscuit can. (I do the sausage part the night before, and just finish up by doing the biscuit part right before the party) ENJOY!
1 1/2 pounds pork sausage
10 medium to large jalepenos
1 pound cheddar cheese
10 biscuits in a can (like Hungry Jack or similar)
Cooking Instructions
Cut the stem off of pepper and scoop out the seeds and membranes, unless you like them HOTHOTHOT!! Slice the cheese in strips to fit into the pepper, stuff inside. Pat out a patty of sausage and pat it around the pepperand seal as best you can.. Bake at 350°F til sausage is done, can't remember how long. Take out of oven and let cool. Roll biscuit out flat and wrap around pepper. Seal by pinching with fingers. Bake at whatever temperature it says on the biscuit can. (I do the sausage part the night before, and just finish up by doing the biscuit part right before the party) ENJOY!
Anchovy, Chicken And Tomato Canapes
Ingredients
- 10 slices french style bread 1/4" Thick
- Mayo
- 20 anchovy filets
- 2 pimientos
- 4 tbsps tomato sauce
- Dash cayenne
- 4 tbsps finely chopped boiled chicken
- Choppedparsley for garnish
Cooking Instructions
- Toast bread slices in a 450°F oven for 5 minutes.
- Spread them with mayo.
- Top with anchovy.
- Spread on another layer of mayo & Cover with a piece of pimiento cut to fit the toast.
- Mix the tomato sauce with the cayenne.
- Spread 1 tsp of the tomato sauce on each canape, sprinkle with the chicken & Garnish with parsley.
Texas Trash
Ingredients
6 Tablespoons melted butter
1 Tablespoon tobasco sauce
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups each: Corn, Wheat, and Rice Chex, mixed equally
2 cups peanuts (red skin)
1 cup pretzels
Cooking Instructions
Pour melted butter into shallow baking pan. Stir in Worcestershire sauce, Tabasco and garlic powder. Add cereals, nuts and pretzels and coat well. Preheat oven to 250°F. Spread mix on cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Dry on absorbent towels. Store in airtight container. Yield 9 cups.
6 Tablespoons melted butter
1 Tablespoon tobasco sauce
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups each: Corn, Wheat, and Rice Chex, mixed equally
2 cups peanuts (red skin)
1 cup pretzels
Cooking Instructions
Pour melted butter into shallow baking pan. Stir in Worcestershire sauce, Tabasco and garlic powder. Add cereals, nuts and pretzels and coat well. Preheat oven to 250°F. Spread mix on cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Dry on absorbent towels. Store in airtight container. Yield 9 cups.
Deluxe Deviled Eggs
Ingredients
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Cooking Instructions
Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Cooking Instructions
Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
Cook eggs hard
Cooking Instructions
* 8 to 12 eggs
Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.
* 8 to 12 eggs
Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.
Anchovy And Pimiento Canapes
Ingredients
* 1-1/2 2oz cans flat filet of anchovey drained & Finely chopped
* 2 pimientos finely chopped
* 1/2 cup finely chopped onion
* 1 tbsp minced parsley
* Pepper
* 1 tbsp olive oil
* 1-1/4 tsps red wine vinegar
* Sandwichbread crusts removed
Directions
1. Mix in a bowl the anchovy, pimiento, onion, parsley & Pepper.
2. Add olive oil & Vinegar.
3. Refrigerate.
4. To serve, spread on the bread & Cut into triangles.
* 1-1/2 2oz cans flat filet of anchovey drained & Finely chopped
* 2 pimientos finely chopped
* 1/2 cup finely chopped onion
* 1 tbsp minced parsley
* Pepper
* 1 tbsp olive oil
* 1-1/4 tsps red wine vinegar
* Sandwichbread crusts removed
Directions
1. Mix in a bowl the anchovy, pimiento, onion, parsley & Pepper.
2. Add olive oil & Vinegar.
3. Refrigerate.
4. To serve, spread on the bread & Cut into triangles.
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