Friday, September 12, 2008

Auntie Anne's Pretzels


1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 - 4 Tbsp butter (melted)

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 inch or less thick) and shape. (the longer and thinner, the better) Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter.

After you brush with butter try sprinkling with coarse salt OR cinnamon sugar.

Sugar Baked Shrimp

This is a sweet & sour dish. The sugar adds a crunch.

1 cup sugar (that is not a typo)
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/4 tsp allspice
1/4 tsp cumin
1 large clove of garlic, crushed
1 Tbsp minced fresh ginger
24 jumbo shrimp, peeled and deveined with tails on

Fresh lime wedges

Preheat the oven to 500 degrees. Put either parchment paper or a silpat on a cookie sheet.

Stir everything except the shrimp and lime together. A few at a time, roll the shrimp in the sugar mixture and set them on the baking sheet. Bake for 10 minutes, or until the sugar has started to caramelize in spots. take the shrimp out of the oven and turn them over . squeeze the lime juice over them and serve right away.

The Pantry Mustard

1/4 cup course grained mustard
1/4 cup dijon mustard
1/4 cup dried basil
1/2 cup vegetable oil

Blend the mustards and basil in a food processor until smooth. Keep the machine running as you slowly add the oil. Process until the mixture is smooth. The mustard will store indefinately if it is tightly covered.

Used in place of regular mustard, as a marinade, or with ham.

Thursday, September 11, 2008

Easy Key Lime Pie

1 14 oz can sweetened condensed milk
1 6 oz can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6 oz graham cracker pie crust
zest of 1 lime

Beat the milk, limeade, and cream until fluffy and soft peaks form. Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least four hours (and up to overnight.) Sprinkle the pie with lime zest before serving. (Recipe from Real Simple Magazine)