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

Sweet and Sour Sauce

Some friends had us over for dinner, and she served this with chicken chunks over rice - so good!

1/4 cup packed brown sugar

1 TBS cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 chopped bell pepper

1 TBS soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

Rolling Buns

MY VERSION of GRANDMA's RECIPE... it's a smaller batch, and was adapted to work with a KitchenAid.

My Grandma Hunter always made sure there were fresh-baked cinnamon rolls when our family came to visit. My youngest brother, Carl, when he was just a little squirt, called them "rolling buns", and the name just stuck! I can still picture her standing at the kitchen table kneading that yummy dough.

MAKES 12

(I let the stand mixer do the kneading!):

Dough:

1 pkg active dry yeast (or 1-3/4 tsp Instant Yeast - No need to proof - add directly)

1 cup warm milk

1/2 cup sugar

1 tsp salt

2 eggs, slightly beaten

1/3 cup butter, melted

4 cups all-purpose flour

Dissolve the yeast in warm milk. Add sugar and allow to rest 10 minutes.

Add melted butter and eggs. Mix well and pour into the bowl of a stand mixer.

Sift together flour and salt. Add flour mixture to bowl 1 cup at a time while mixing.

Allow mixer to knead dough for 7 - 10 minutes. Remove dough to a greased pan and allow to rest about 1 hour.

Proceed to assembly step.

Filling:

1 cup firmly packed light brown sugar

2 tsp cinnamon

1/3 cup butter (or margarine), softened

Mix together cinnamon and brown sugar; set aside.

Assembly:

Roll out on a lightly floured surface to a rectangle about 16" X 20", about 1/4" thick.

Spread softened butter evenly across dough.

Sprinkle evenly with cinnamon and brown sugar mixture.

Starting from the top of the long side of rectangle, roll dough down to meet the bottom edge.

Cut into 12 slices.

HINT: To cut rolls, Grandma Hunter always slid a piece of thread under the roll, brought the ends up and crossed them across the top, and pulled to cut. I mark off 12 even slices, then line the thread up and pull it across on the marks. (This method keeps a knife from mashing down the dough!)

Place rolls, evenly spaced, in a PAM-coated 13" X 9" baking dish.

Cover with a towel, and allow to rise until doubled - about 1 - 1 1/2 hours.

Bake at 350 20 - 30 minutes, or until tops are light brown and dough is cooked through.

(MY GAS OVEN COOKS THEM QUICKER THAN MY ELECTRIC OVEN DID!!)

Check an inside roll to make sure they're done.  Do not over-bake.

To Par Bake:

1. Follow cinnamon roll recipe up until it is time to bake
2. Place rolls in a preheated 350 degree oven
3. Bake for 10-12 minutes, You want them to rise and set but not brown
4. Remove them from the oven and cool completely
5. Cover the pans tightly with either the lid provided or plastic wrap
6. Place pans in the freezer
7. When ready to bake place in a preheated 350 degree oven for 15-20 minutes or until golden brown
8. ** If the rolls are defrosted they will take less time to bake... check them after 10 minutes
9. If properly sealed, the rolls should be good in the freezer for 6-8 weeks

Icing:

1 stick (1/2 cup) butter or margarine, softened

1 1/2 cups powdered sugar

1/4 cup cream cheese, softened

1/2 tsp vanilla

1/8 tsp salt

While rolls are baking, mix together icing ingredients with electric mixer. DO NOT add milk or other liquid. Beat until fluffy.

Spread on warm (not hot) rolling buns.

Seems like a lot of steps, but they're all easy-peasy, andsoooooooo worth it!!

Smoked Turkey Wraps

Also made by Donna Land for the luncheon we had with Presiding Bishop David Burton when he visited our stake in June 2011.

8 flour tortillas

12 0z Alouette Garlic and Herbs flavored cream cheese

caramelized onions (recipe follows)

16 slices bacon (about 1 lb.), cooked and crumbled

1 1/2 lbs. sliced deli smoked turkey

4 cups mixed greens (arugula or ruffly lettuce)

Spread tortillas with cream cheese.

Layer other ingredients on top, in order given.

Roll up burrito style and wrap in parchment paper.

(She says she usually makes more bacon and onions than called for)

Caramelized Onions

2 large sweet onions, sliced and separated

1 TBS sugar

2 TBS olive oil

2 tsp Balsamic vinegar

Cook onions, sugar, and oil over medium/high heat for about 20 minutes, stirring often.

Stir in vinegar.

Wonder Salad

Donna Land made this salad when Presiding Bishop David Burton came to visit our stake in June, 2011.

2 bags shredded angel hair coleslaw mix

1 onion, diced

1 green pepper, diced

Dressing

Bring the following to a boil:

1 cup sugar

1/2 cup vegetable oil

1/2 cup vinegar

1 tsp salt

Pour over cabbage mixture while dressing is still hot.

Keeps up to 2 weeks.