Alanaktion

These aren’t as good as the other soft pretzels I posted, but they’re a lot quicker and easier to make.

Ingredients:

• 1¼ tsp yeast
• ½ cup + 2 tbsp + 2 tsp water
• ½ tbsp sugar
• ¼ tsp salt
• 1¾-2 cups flour
• 2 tbsp egg (~1 egg)
• ½ tbsp water
• 1 tbsp course salt

Directions

1. Preheat oven to 425°F
2. Grease one large jelly roll pan
3. In mixer bowl, sprinkle yeast over warm water ’til dissolved
4. Mix in sugar, salt, and ½ cup flour.  Continue to add flour in ¼ cup bits until batter turns to dough.  Blend each ¼ cup thoroughly before adding the next.
   You will know if you have enough flour if:
   1) Mix “cleans” the inside of the bowl
   2) Dough doesn’t stick to fingers
5. When dough is no longer sticky, it can be kneaded in mixer bowl with the dough hook for 3-4 minutes
6. Divide dough into 6 equal parts, roll each piece to about 15″ long and from into a pretzel shape
7. Place pretzels 3″ apart on baking sheet
8. Brush pretzels with an egg wash and sprinkle with course salt if desired
9. Bake 12-15 minutes

These are incredibly delicious!  Please note that this is a pretty complicated recipe compared to most that I post here.  I had a hard time getting it right the first time.

Ingredients:

• ½ cup warm water
  
• 1½ tsp yeast
• 2 tbsp dry milk
• 2 tbsp sugar
• 2 tbsp oil
• 2 tbsp egg
• 1 tsp salt
• 1½ cup flour

Instructions

Day 1

1. Measure water and pour into mixer bowl
2. Sprinkle yeast over warm water, stir to dissolve
3. Add the dry milk, sugar, oil, egg, salt, and ¾ cup flour.  Mix well after every addition.
4. On low speed, gradually add ¾ cup flour, ¼ cup at a time.  Mix well after every addition.
5. If dough is still sticky, knead more flour into the dough by hand.
6. When dough is no longer sticky and there is no flour visible on the outside, put the dough hook on the mixer and knead dough for 3-4 minutes.
7. If time allows, let dough rest for 10 minutes
8. Cut dough into 6 pieces and roll each piece into approximately 15-18″ strips, then shape into pretzels.
9. Place on baking pans and refrigerate overnight.

Day 2

1. Preheat oven to 400°F
2. Fill sauce pan with water, approximately half full.  Add 1½ tsp baking soda.
3. Bring water to a boil.  Using a slotted spoon, boil each pretzel for 45 seconds to 1 minute.  Lift pretzel out of the water and allow water to drain off.
4. Brush the tops of pretzels with an egg wash and sprinkle with course salt if desired.
5. Bake for 15-20 minutes

Ingredients:

• 1 egg
• 1 cup flour
• ¼ cup melted butter or vegetable oil
• ¾ c + 2 tbsp milk
• 1½ tsp sugar
• 2 tsp baking powder
• ¼ tsp salt

Directions:

1. Heat waffle iron
2. Beat eggs with hand beater until fluffy
3. Beat in remaining ingredients just until smooth
4. Pour batter (½ cup) onto center of waffle iron
5. Bake until steaming stops, about 5 minutes
6. Remove waffle carefully

Blueberry waffles: Sprinkle 2 to 4 tbsp fresh (or thawed) blueberries over batter immediately after pouring onto iron.

Ingredients:

• 2 eggs
• 1½ cup solid pack pumpkin
• ¾ cup sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¾ tsp cloves
• 1¼ cup evaporated milk

Directions

1. Preheat oven to 425°F
2. Beat eggs in large bowl
3. Stir in remaining ingredients in order given
4. Pour into unbaked pie crust
5. Bake for 15 minutes at 425°F
6. Reduce to 350°F and bake for ad addition 40-50 minutes or until an inserted knife comes out clean
7. Cool on wire rack

These are incredibly simple and amazingly delicious.

Mix the following ingredients in a bowl:

• 1 18¼ oz. box cake mix
• 2 eggs
• ½ cup of vegetable oil

Bake at 350° for 8-10 minutes.