Soft Pretzels

I've made these ONCE and was marginally successful... they tasted great, but looked awful. I have tweaked the recipe a little, and will try again when I get the chance. In other words, go ahead and give it a whirl, but I think it takes practice!

1 TBS yeast

1/2 tsp granulated sugar

1/3 cup warm water

1 cup warm water

1/3 cup brown sugar, lightly packed

4 cups flour

1 tsp salt

Dissolve yeast in 1/3 cup water + 1/2 tsp sugar.

Add yeast mixture with remaining ingredients to stand mixer.

Mix on slow/medium speed until smooth.

Knead in mixer with dough hook about 5 minutes.

Divide dough into 12 pieces.

Roll into ropes and twist into pretzel shapes.

Place on greased cookie sheet and allow to rest about 30 minutes.

Bring the following to a boil:

4 cups water

3 TBS baking soda

3 tsp sugar

Using a slotted spatula, carefully transfer pretzels to boiling water (do this one at a time).

Boil for about 20 seconds on each side.

Transfer to greased baking sheet.

**Sprinkle with desired topping - course sea salt, sesame seeds, parmesan cheese, etc.

Bake at 400 9 - 11 minutes or until golden brown.

**If you leave the pretzels plain, you may brush with butter and sprinkle with a cinnamon and sugar mixture after baking, if desired.

Cucumber Sandwiches

from Kaylene Frost

1 8-oz cream cheese, softened

1/2 cup mayonnaise

1 7-oz pkg dry Italian salad dressing mix (or Ranch)

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dry dill weed

Mix together the cream cheese, mayonnaise, and dry dressing mix.

Refrigerate at least 6 hours, preferably overnight.

Spread the cream cheese mixture onto sliced bread and top with sliced cucumber.

Sprinkle with dill.

Mr. Pete's Chocolate Fudge Sauce

Ingredients

1 3/4 cups heavy cream

• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Makes 4 cups