A Few Recipes to Keep You Going
Things have been happening here. Rain and temperatures are both falling, animal populations are shifting and changing, and seasonal decorations are finding their way out of the attic. We also got a nice blog award from our friend, Josi, and we'll be posting about that soon.
But first, a report on some of the fun things happening in the kitchen.
We have an old recipe, a new recipe, a blue recipe, and they're all borrowed. (It kinda works, right?)
Okay, here we go. First up, the old: Gingerbread.
This is an old favorite. We've been making these cookies for years. With the cooler weather, it's now gingerbread season, although in my opinion it's always gingerbread season.
In the interest of typing time, blog space, and giving proper credit, I'll go ahead and link to the recipe. We use the classic Betty Crocker recipe, which can be found here.
Next is the blue: Almond Blueberry Cookies.
These are some cookies Kara recently came up with. They have quickly become a favorite. They taste a lot like blueberry muffins. Yum! The recipe is on the Food Network site, and can be found here.
The new is: Soft Pretzels.
We got this recipe long ago from a friend of ours, Bette Hawley, in a ward cookbook. I've been itching to make soft pretzels for a long time now, and finally did it.
I decided to make sticks instead of twists for several reasons. First, they're easier, and I wanted to focus on the baking rather than the twisting. Second, sticks take up less room on the sheet, so I could bake the whole batch at once. And finally, each serving is smaller - so important when one's delusions involve trying to lose weight. Never mind that I ate six last night after they were done. Ahem.
Anyway, here's the recipe for the pretzels:
1 Tbsp. Yeast
1 1/3 c. warm water
1 Tbsp. sugar
1 tsp salt
3 1/2-4 c. flour
1 egg white + 1 Tbsp water
Dissolve yeast in warm water. Add to remaining ingredients. Knead for 5 minutes. Let rise until double. Roll and shape. Brush with egg white and water mixture. Sprinkle with salt. Bake at 425 for 15 minutes.
Mine went longer than the fifteen minutes, but I didn't time to see exactly how much longer. I got 20 sticks, each 40 grams of dough. (Yes, I weigh as I divide my dough. It's a nerd thing.)
Have a great week, and bake up something yummy!
But first, a report on some of the fun things happening in the kitchen.
We have an old recipe, a new recipe, a blue recipe, and they're all borrowed. (It kinda works, right?)
Okay, here we go. First up, the old: Gingerbread.
This is an old favorite. We've been making these cookies for years. With the cooler weather, it's now gingerbread season, although in my opinion it's always gingerbread season.In the interest of typing time, blog space, and giving proper credit, I'll go ahead and link to the recipe. We use the classic Betty Crocker recipe, which can be found here.
Next is the blue: Almond Blueberry Cookies.
These are some cookies Kara recently came up with. They have quickly become a favorite. They taste a lot like blueberry muffins. Yum! The recipe is on the Food Network site, and can be found here.The new is: Soft Pretzels.
We got this recipe long ago from a friend of ours, Bette Hawley, in a ward cookbook. I've been itching to make soft pretzels for a long time now, and finally did it.I decided to make sticks instead of twists for several reasons. First, they're easier, and I wanted to focus on the baking rather than the twisting. Second, sticks take up less room on the sheet, so I could bake the whole batch at once. And finally, each serving is smaller - so important when one's delusions involve trying to lose weight. Never mind that I ate six last night after they were done. Ahem.
Anyway, here's the recipe for the pretzels:
1 Tbsp. Yeast
1 1/3 c. warm water
1 Tbsp. sugar
1 tsp salt
3 1/2-4 c. flour
1 egg white + 1 Tbsp water
Dissolve yeast in warm water. Add to remaining ingredients. Knead for 5 minutes. Let rise until double. Roll and shape. Brush with egg white and water mixture. Sprinkle with salt. Bake at 425 for 15 minutes.
Mine went longer than the fifteen minutes, but I didn't time to see exactly how much longer. I got 20 sticks, each 40 grams of dough. (Yes, I weigh as I divide my dough. It's a nerd thing.)
Have a great week, and bake up something yummy!
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