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I started making soft pretzels almost 2 years ago. These have been a hit at holidays, football parties and other family events. My first batch (pictured below) I did a combination of the traditional pretzel and a bite sized one. I would say the bit size have been a lot easier to make for me and have been more popular with the family.
The recipe below is from http://www.thefreshloaf.com/recipes/pretzels
I’m giving the shorter version along with how to make the bite sized ones. If you want to see how to make the full sized please visit the link above.
Makes 6 large pretzels or a lot of bite-sized pretzels
1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)
Combine ingredients in a stand-up mixer leaving out 1 cup flour. Once it’s all combine, slowly add in the remaining cup of flour till a dough ball can be formed.
Knead the dough till it’s smooth, then let rise for 30 minutes.
Once done rising, beat down the dough then place it on a floured cutting board. Cut the dough in half then each section in half. Continue doing this till they are the wanted size.
Preheat oven to 425 degrees
At this point bring water to a boil in a pan and boil each piece for about 5 to 10 seconds. It really isn’t much just long enough to see the shape expand a little. I moved them for a minute or two to a wire cooling rack to allow excess water to drip off then move them to a baking sheet, brush them with an eggwash then sprinkle on a coarse salt.
These then cook for about 8-12 minutes till the tops are brown.
To continue with the recipes for the holidays from the DiscountRamps.com staff, Dawnee (the Executive Assistant) and I (Jacci the IT Manager) wanted to share our favorite recipe for frosting.
A few months back, Dawnee and I took a cake decorating class at our local craft store. One of the first things we learned was how to make our own frosting. We could not believe how easy it was to make. Below is the recipe for the basic buttercream frosting we learned, along with a couple of cakes we shared with the DiscountRamps.Com staff.
1 cup vegetable shortening (I preferred butter flavored shortening )
1 teaspoon vanilla extract
4 cups confectioner’s sugar (aka powdered sugar–about 1lb)
2 tablespoons milk or water
In a large bowl cream the vegetable shortening, add in vanilla. Slowly add in the sugar (I like using a flexible cutting board or paper plate for this) with your mixer at medium speed. Scrape the sides of the bowl to make sure all sugar is mixed in. Add in the water/milk and continue to mix at a medium speed until it’s light and fluffy. This is for a stiffer consistency which works well for flowers and other decorations on the cake. If you are using it to frost a cake, add in 2 more tablespoons of water/milk to give it a thinner consistency.
Now to show off our cakes!
First up is Dawnee’s cake–she made a chocolate cake with raspberry filling and mint frosting. She did a cherry blossom design for her cake.
To make a mint frosting replace the vanilla extract with a mint extract.
Next is my cake–I made a red velvet cake with orange frosting filling and the same frosting was used on the outside. I made a basic flower design with peanut butter chips in the middle.
To make the orange frosting, replace the vanilla extract with the orange extract. I actually used 2 teaspoons for my frosting because I didn’t think it was orangey enough with 1.
Thanks for taking the time to look, if you have any questions, tips or comments please leave them in the comments below, we’d love to hear from you!
For the holiday season we will be featuring favorite recipes to share around the office from the Discount Ramps.com staff.
Here is a post from our Customer Service Department!
Hi my name is Peggy Leasum and I am the Customer Service Manager with Discount Ramps. I have been with the company for over 7 years and really enjoy what I do.
I would like to share a recipe with you , that is a family favorite. We first experienced Banana Split Torte about 6 years ago at a family reunion in Sturgeon Bay. This recipe has also been a favorite with the Discount Ramps team. I’ve made it for our company picnics for the past few summers.
Banana Split Torte
1 ½ cups Graham Cracker crumbs (approx. 1 pack of graham crackers)
1 cup Sugar , divided
1/3 cup Butter , melted
2 pkg. 8oz. Each Cream Cheese , softened
1 can 20oz. Crushed Pineapple , drained
6 medium Bananas , divided
3 cups cold Milk
3 pkg (4 serving size each) Vanilla Instant Pudding
2 cups Cool Whip , divided
1 cup chopped Pecans
Chocolate Syrup and Maraschino Cherries
Mix Graham Cracker crumbs, ¼ cup Sugar and 1/3 cup Butter. Press into 13×9 pan and freeze for 20 minutes. Beat Cream Cheese and ¾ cup of Sugar. Spread over frozen crust (works best if you do this step as soon as you take the crust out of the freezer), top with drained Pineapple and 4 sliced Bananas. Beat Milk and pudding mixes, stir in 1 cup Cool Whip and spread over Banana layer. Top with remaining Cool Whip (you may need to add a little depending on your preference). Sprinkle with nuts (if you choose), drizzle with Chocolate Syrup and add Maraschino Cherries as a finishing touch. Although the original recipe is very good, we have tweaked it over the years. If you like a little more pudding like we do, use 1 large box of Vanilla Instant Pudding and 2 small boxes of French Vanilla Instant Pudding with the 3 cups of Milk. We also added the Chocolate Syrup and Maraschino Cherries because we felt that reflected a true Banana Split. I also changed the recipe a little bit to save a few calories by using low fat Cream Cheese, 1% lowfat Milk and light Cool Whip. This recipe makes approx. 16 generous pieces – Enjoy!
Thanks for the yummy recipe Peggy!
Watch for more recipes this holiday season from other Discount Ramps departments!