Shelli's Pretzels

Soft style pretzels
by Shelli Tindall Minton on Monday, October 3, 2011 at 12:04pm

1/2 ounce active dry yeast
2 cups water (105-115 degrees)
1/2 cup sugar
2 tsp salt
1/4 cup softened butter
1 egg
6 1/2 cups all purpose flour

4tbsp baking soda
4 cup water

1 egg
2 tbsp water
coarse salt

 Dissolve the yeast in the water sit aside 10- 15 minutes. Add sugar, butter, salt and 3 cups of the flour mix until smooth. Add remaining flour until a stiff dough is formed may not take the remaining 3 1/2 cups.
Place in an oiled bowl wrap and chill 2-24 hours.
Punch down the dough divide 32 pieces roll out each  section about 20 "
Shape into desired pretzel shapes.
Boil the Water and baking soda. Add pretzel dough boil 30-40 seconds flip boil another 20 place on paper towel to drain and rise again 20-30 minutes
Brush with egg and water mix. Sprinkle with salt. Bake on parchment lined or greased cookies sheets on 400 for 15 minutes.

Crumpets v1.8

1 tsp yeast
1 tsp sugar
1/3 cup warm 105-115° water
Mix together and set in warm place for 15 minutes. Stir occasionally.

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1/3 cup warm 105-115° milk
4 tbsp butter
1 egg
Mix together until butter is soft

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1 1/4 cup cake flour
1/2 tsp salt
1/2 tsp gluten
Mix together, then add yeast mixture and then the milk mixture.

Blend until a batter like texture forms. Cover and put batter in a warm place for 45 minutes.

mix 2 tsp baking powder and 2 tbsp of water together and stir into dough.

Coat oil on a heavy skillet or griddle, set on low. Oil three or four cooking rings, or large mouth mason jar bands, and place on skillet. Ladle just under 1/4 cup of batter into each ring. Cook slowly, covered with lid or aluminum foil. Remove when top of crumpet is solid.  Mine cooked for about 9 minutes.

Note to self:  Cake flour = pancakes.  Try 1/3 c.  cake flour next time

Crumpets v1.7

1 tsp yeast
1 tsp sugar
1/3 cup warm 105-115° water
Mix together and set in warm place for 15 minutes. Stir occasionally.

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1/3 cup warm 105-115° milk
4 tbsp butter
1 egg
Mix together until butter is soft

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1 cup cake flour
1/2 tsp salt
1/2 tsp gluten
Mix together, then add yeast mixture and then the milk mixture.

Blend until a batter like texture forms. Cover and put batter in a warm place for 45 minutes.

mix 2 tsp baking powder and 2 tbsp of water together and stir into dough.

Coat oil on a heavy skillet or griddle, set on medium-low. Oil three or four cooking rings, or large mouth mason jar bands, and place on skillet. Ladle just under 1/4 cup of batter into each ring. Cook slowly, covered with lid or aluminum foil. Remove when top of crumpet is solid.  Mine cooked for about 6 minutes.

Crumpets v1.5

1 tsp yeast
1 tbsp sugar
1/3 cup warm 105-115° water
Mix together and set in warm place for 15 minutes. Stir occasionally.

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1/3 cup warm 105-115° milk
4 tbsp butter
2 eggs
Mix together until butter is soft

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1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp gluten
Mix together, then add yeast mixture and then the milk mixture.

Blend until a batter like texture forms. Cover and put batter in a warm place for 45 minutes.

Coat oil on a heavy skillet or griddle, set on medium-low. Oil three or four cooking rings, or large mouth mason jar bands, and place on skillet. Ladle just under 1/4 cup of batter into each ring. Cook slowly, covered with lid or aluminum foil. Remove when top of crumpet is solid.  Mine cooked for about 6 minutes.

Note to self: next try increasing yeast & sugar.

Pork & Mushroom Savory Pie

2 Pillsbury 9" Deep Dish Pie Crusts

Thaw and bake at 400°F for 12 minutes.  Let crusts cool, then begin adding layers.

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Layer 1:
1 lb ground pork
1 sweet onion
2 cups chopped mushrooms
2 tbsp minced garlic
3 tsp McCormick® Grill Mates® Montreal Chicken Seasoning

Brown the ground pork, then add onions, mushroom and garlic.  Add a bit of oil of the pork is very lean.

1/3 cup of cold water
2 tsp corn starch

Stir corn starch into water until completely dissolved, then pour mixture into pork.  Stir, heat to boil, then remove from head.  Spread pork mixture evenly into both pie shells.

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Layer 2:
16 oz of frozen vegetables:  carrots, peas, carrots, green beans.
3 tbsp unsalted butter
2 tbsp soy sauce
2 tsp McCormick® Ginger

Sauté ingredients until vegetables are fork tender.  Add

1 can of cream of mushroom soup (leave concentrated).

Turn down heat and let cook until mixture is hot.  Spread vegetable mixture as second layer in pie shells.

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Layer 3:
2 pouches of Great Value™ Four Cheese Mashed Potatoes

Make according to directions.  Spread mashed potatoes as top crust for pie shells.

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Set oven to 325°F, and bake pies for 45 minutes or until peaks of mashed potatoes get crispy.

Cinnamon Shrimp Butter

Let the butter and cream cheese soften. Blend all of the ingredients with a mixer and let the mix set for at least 4 hours in the refrigerator to let the flavors mingle.

1 1/2 sticks of unsalted butter (softened)
1 (8 oz) pkg cream cheese (softened)
4 tbs mayonaise
1/4 cup minced shallots
1 1/2 tbs lemon juice
9 oz shrimp
1 tsp fresh minced garlic
3 tsp McCormick® Saigon Cinnamon
2 Tbl sugar

Cheese Pie v1.0

In a greased pie pan or 8" square casserole dish, spread out a layer of crescent roll dough.

2 layers of staggered Velveeta cheese 1/2" thick (from the block). Scramble 5 eggs and pour over cheese.

Cover with another layer of crescent roll dough. Sprinkle top with McCormick® Paprika or Chipotle and LAWRY'S® Salt-Free 17 seasoning.

Bake at 300 for 60 minutes.

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I heard the recipe idea on the podcast Diggnation. Noting specific, no measurements, just the general concept.