For Pretzel Dough
2 1/2 teaspoons yeast or 1 packet rapid rise yeast
1 Tablespoon salt (I like pink himalayan salt)
2 Tablespoons Honey
4 1/2 cups flour
2 Tablespoons olive oil
1 1/2 cup warm water
Add the above ingredients to your bread machine pot in the order recommended by your manufacturer. Mine are listed the way I place them in my Breadman machine. Set your machine to 2 lb. dough setting. Let run and raise in bread machine approx. 1 1/2 hours.
For Dunking Rolled And Shaped Pretzels Into (To give them a darker color and pretzel taste)
2/3 cup baking soda
large pasta pot boiling water
When the dough has raised put the 2/3 cup baking soda in large pasta pot of boiling water. Stir and it will dissolve and cool while you shape your pretzels. On a lightly floured surface dump out your dough and separate it into 8 parts. Roll out into 8 snake like pieces than shape your pretzel. I found that my longer thinner links turned out into better pretzel shapes. Take the shaped pretzel and dunk it into the baking soda water. Place on your oiled (cooking sprayed) baking sheet. Use a stick of butter at room temperature to rub the top of your pretzels add salt to the top if you desire. Preheat oven to 450* and when you have them all shaped, dunked, buttered, and salted bake for 10- 15 minutes.
* My husband and son helped me roll out the pretzels and they had a tough time rolling the dough into snakes or long links but no matter what they looked like they tasted great. P.S- It was much easier rolling them out after my hands were a little wet from dunking the one before in the soda water.
2 1/2 teaspoon rapid rise yeast
4 1/2 cups bread flour
2 teaspoons sea salt
2 Tablespoons honey
2 Tablespoons Olive oil
1 1/2 cup warm water
Place ingredients in you bread machine in the order recommended by your bread machine manufacturer. I listed my ingredients how I added mine with the yeast first. Press the dough button, and for the 2 pound size. My Breadman machine completes the dough in about 1 1/2 hours. You can use the dough as soon as it finishes, refrigerate it up to 3 days or freeze and defrost in the refrigerator. I have tried defrosting in the microwave but only for very short times at 3 power level. The microwave did make a few dry areas in my crust so I wouldn’t recommend using the microwave to defrost unless for super short time to finish defrosting after defrosting for most of the time in the refrigerator.
Mickey Egg Toast:
Spray small iron skillet with cooking spray.
Use a Mickey cookie cutter to cut out your bread.
Add egg in the middle of the cut out area and place the head on the side of the bread.
Bake at 325* for 10 to 12 minutes or until your egg white turns white and is cooked through.
Honey Oat Bread Machine Bread
This is a combination of the best of 2 recipes. One from Electric Bread and one from King Arthur Flour.
Large Loaf Size “Ingredients are listed in the order I add them to my bread machine pan.”
3 teaspoons saf-instant yeast (fast rise)
3 cups Unbleached All Purpose Flour
1 cup rolled oats (not quick oats)
2 Tablespoons Dry Milk
1 1/2 teaspoons salt (I like sea salt in mine.)
4 Tablespoons butter melted
3 Tablespoons honey
1 cup plus 2 Tablespoons warm water
Add all ingredients in the order of your bread machine’s manufacturer. My ingredients are listed with the yeast going in first, but check your directions. I set my machine for the rapid rise cycle and for the largest loaf size. My machine is a “Breadman.” I love how this loaf turned out, it has the goodness of the oats with a heartier denseness and the sweetness of the honey. If you want to make it from scratch without a bread machine see the King Arthur Four recipe at: www.kingauthurflour.com “Honey-Oat Pain de Mie.”
*** I haven’t tried it without the bread machine.
4 Inch Wide Double Sided Satin Ribbon
1 pie crust or see food processor crust below
1/3 cup cream
2 TBS. olive oil
1/2 teaspoon parsley
salt and pepper
1/2 cup Swiss cheese & cheddar cheese
1/4 cup grated parmesan cheese
mushrooms fresh or canned
This quiche can be made in the oven or a De’Longhi. Oven pre-heat to 375* spray pan with cooking spray, put crust in bottom, whisk eggs and cream, add onion, mushrooms, parsley, and cheese. Top with foil and bake at 375* for 30 min. Remove foil and bake an additional 10 to 15 min if needed. If you add more veg. or bacon increase until quiche is only slightly jiggly when done.
Rustic Pie Crust 18″ by 3″ Made in Food Processor
2 1/2 cups all purpose flour
1/2 teaspoon fine sea salt
1 cup butter, chilled chunked
2 large egg yolks
3 TBS. ice water
In food processor with metal or dough blade combine flour and salt. Pulse 5 times. Add the butter chunks around the bowl making sure it is evenly distributed pulse 20 times until blended. With the moter running add the egg yolks and the water through the feed tube. When the dough starts to gather and looks like tiny bread crumbs turn it out into your De’Longhi pan. Smash dough down and use the back side of your fist to press it around the pan and up the sides. You can also make a prettier crust by forming it into a ball chilling for 10 minutes and rolling it out. I wanted to finish quickly so pressing it out was much easier. The quiche can be mixed in the food processor too just rinse the dough off the blade and from the bowl. Use the egg whites left over from the crust and have 7 eggs and 2 whites in the filling. Quiches are very forgiving and you can change the filling ingredients to suit what you like and what you have available.
I am running a 10% off sale for messaging me at my Etsy shop the name of my dolls. For clues look at the flickr pictures to the left of this website. Click one and find the picture of all the dolls. It is super easy for parents and family and you can make it more challenging for your girls by looking on AG site, Gotz, and A Life of Faith dolls. Curly hair comes from WDW. I would love for you to follow me on Flickr or Facebook and thanks so much for stopping by.
Strawberry Lime Aide Font
These are some examples of my fonts. I can digitize any true type font. Not shown Strawberry Limeaide and a few others.
My children attended Tec Tots Preschool part time and had their godmother as their teacher we affectingly nicknamed her Gigi. This recipe is like the one Miss. Shirley the preschool cook made for the children. Bethanie and Zachary had many happy memories there and so did I. My kids are age 21 and 18 now, sadly Miss Shirley died not too long after the kids graduated preschool. She was a wonderful cook and all the children loved her very much. Zachary’s favorite food she made them he called chicken divine and he still asks me to make it. Mine isn’t as good as he remembers Miss Shirley’s. Gillian their godmother is still a great friend and wonderful influence for them and we share many happy memories and still have a great time getting our families together.
1 box Trader Joes Vanilla Cake Mix
1 cup Oats old fashioned type
2 teaspoons cinnamon
1/4 teaspoon baking powder
1/4 cup honey
1/3 cup butter
2 eggs beaten
1 single serving of vanilla yogurt (5.03 oz.)
1 single serving 4oz. of apple sauce (2 single servings or 8oz. divided 4oz. for cake & 4oz. for glaze)
1 teaspoon vanilla
juice of 1/2 lemon (whole lemon, half for cake and half for glaze)
1 large apple
1 large pear
In a large serving bowl add the applesauce and lemon juice. Cut and peal the apple and pear into 1/4″ cubes and add to the serving bowl. Add yogurt, beaten eggs, honey, vanilla, and butter.
Put your 1 cup of whole oats into the food processor and process until almost flour like. If your processor is large enough combine all the other dry ingredients and mix. Than slowly add the wet ingredients into the dry & process until dry all becomes mixed. Pour into large greased cake pan and bake at 350′ for approximately 40 minutes. Let cool While the cake bakes clean out the food processor so you can mix the glaze in it.
1 serving of apple sauce
juice of the other half of lemon
1 cup brown sugar
Add to processor bowl and process until sugar dissolves into a thin glaze. It will thicken but stay slightly sticky. Wonderful flavor and will keep cake from drying out.
** My 2nd. picture doesn’t show the pear, I tested the recipe with a large apple and pear last weekend. The kids ate the last one so my cake today is only apples.