Hard Pretzel Bites

From the Kitchen of: Emily Balling

Ingredients:

1 ¾ cups warm water (105-110 degrees F)

2 tsp. of active dry yeast

1 Tbs. sugar

4 ½ cups flour

2 tsp. salt

2 Tbs. baking soda

1 egg

Directions:

1.      In a large bowl, combine water with yeast and sugar and let sit for 5 minutes till foamy.

2.      In a medium bowl, stir together the flour and salt.  Add to the yeast mixture with a wooden spoon till dough forms (Personally I just add the flour and salt to the yeast mixture.)

3.      Turn dough out onto a flour-dusted work surface and knead for about 5 minutes until elastic.  (I just knead in the bowl to save on mess.)

4.      Place dough in oiled bowl and cover tightly with plastic wrap and let sit in a warm spot for 30 minutes till doubled in size.  (I add oil to the bottom of my used bowl.)

5.      Preheat oven to 350 degrees.

6.      Bring a large pot of water to a boil and add the baking soda to it, stirring well.

7.      Pinch off walnut sizes of dough (we do a tad smaller) and roll in your hands.  Lightly oiled hands help.  About 75 pieces, unless you are making the traditional shaped pretzel for some of your pretzels.

8.      Using a slotted spoon, transfer pieces into boiling water,(you will have to do a few batches for all 75.) and parboil till they float, about 30 seconds.  If they float right away still parboil 30 seconds.

9.      Make an egg wash by beating 1 egg with 1 T water.  Brush the egg wash over each bite and sprinkle with coarse salt.

10.  Lay the pretzels on an oiled baking sheet or parchment-paper covered baking sheet.  Bake 55-60 minutes until golden and brown and hard.  If they aren’t as crunchy as you like turn off the oven and let them sit in a while more…but watch that they don’t burn.

11.  Cool for 15 minutes and store in an air tight container for up till a week, if they last that long!

*** We make pretzels as a tradition for the fourth of July.  We learned from Mary Jane Farm Girl’s magazine, that the twisted pretzel originally symbolized folded arms, so this tradition reminds us of our lovely rite to worship as we may in this country.  Since they are some work, it’s a one time a year ordeal, and Riley my husband helps to boil them and the children all roll balls for the bites and snakes for the pretzels.  It’s a fun family activity!

Easy Soft Rolls

From the Kitchen of: Kristie Kano

Ingredients:

2 Tbs. yeast

½ cup sugar

3 cups water (warm)

½ cup oil

3 eggs

2 ½ tsp. Salt

5-8 cups flour – enough to be workable

Directions:

1.    Mix the yeast, sugar, and water in mixing bowl and let proof.

2.    Then add oil, eggs, and 2 cups of flour.  Mix until moistened.

3.    Add salt and rest of flour, adding 1 cup at a time until a soft dough.

4.    Put into a greased bowl and let rise (approx. 1 hour).  Then roll out and cut into preferred roll shape.  Let rise again.

5.    Bake at 400 Degrees for 10 min, or until lightly browned.  (My oven burns pretty hot so I cooked them at 350 degrees for 8 minutes.  Just do what you think works best)

**I make the whole batch of dough, but then you can do different things with it. They make great scones and fabulous cinnamon rolls.  It really is what you prefer to make. Plus they are extremely easy to make!!!

Pecan Rolls

From the Kitchen of:  Heather Godfrey

Ingredients:

½ cup chopped pecans

18-20 Rhodes Rolls

3 oz. package of regular (not instant) butterscotch pudding

6 Tbs. melted butter

½ cup brown sugar

¾ tsp. cinnamon

Directions:

1.      Layer in a grease Bundt pan pecans, then rolls.

2.    Squish the rolls together in the Bundt pan.

3.    Generously sprinkle butterscotch pudding on top.

4.    Combine butter, brown sugar, and cinnamon, then drizzle over pudding.

5.    Let rise on counter (This may take 3-5 hours)

6.    Bake at 375 for 15 minutes

7.    Cover with foil then return to the oven for 15 more minutes. (Total baking time is 30 minutes).  When done baking, flip into a platter so pecans are on top. Serve warm.

Monkey Bread

From the Kitchen of:  Allie olsen

Ingredients:

18 frozen rolls (thaw until you can cut them in half)

1/3 cup cinnamon-sugar (1/4 cup sugar + 1 tsp. cinnamon)

1/3 cup brown sugar

2/3 square melted margarine

Directions:

1.     Place rolls that are cut in half in a well-greased bunt pan

2.    Sprinkle with cinnamon-sugar

3.    Sprinkle with brown sugar

4.    Drizzle margarine over top

5.    Put in the fridge over-night.  Take out in the morning and let rise 1 hour.

6.    Bake at 350 for 30-35 minutes. 

7.    When done, remove from oven and let stand 10 minutes.  Dump it onto a plate.  Drizzle icing over the top.

Icing:  (makes enough for 2 pans)

9 oz. cream cheese

2 tsp. vanilla

¾ cup margarine (or butter)

6 cups powdered sugar

Stace Face's Breadsticks

*This is my favorite dough recipe.  I usually don’t make breadsticks but make pizza rolls instead.  But the bread sticks are really good!

Pizza Rolls:

1.     Take risen dough, and roll it out to about a square pan size.

2.    Take melted butter and spread out onto rolled dough (about half a stick)

3.    Spread shredded cheddar or mozzarella cheese all over dough leaving about half an inch uncovered around the entire edge.

4.    Top with pepperoni’s.  (and more cheese if you them to be really cheesy)

5.    Roll dough like you would cinnamon rolls. Make sure it is tight. Some toppings might fall out, just stuff it back in.

6.    Slice dough about two inches thick (Easy to do with string or dental floss),

7.    Place rolls on greased cookie sheet and let rolls rise (Rising is not necessary)

8.    Bake at 400 for 12-15 minutes.