Don’t purchase a bag of those pretzel snacks when you can easily make your own. I just happen to make my own pretzel bites http://www.candysfarmhousepantry.com/?p=685 which you can find here with this link if you want to make your own.
Otherwise just purchase a bag of soft pretzels and you will be all set. Plus you probably already have everything in your pantry ready to throw this snack together. Word of warning the first batch will be gone in no time. Make a double batch, you won’t regret that decision.
Honey Mustard Pretzel Snacks make a great food gift. Make these for sports games, appetizer table and just for snacking in front of the tv.
Honey Mustard Pretzel Snacks
12 cups soft pretzels torn apart
2 Tablespoons butter or margarine
2 Tablespoon yellow mustard
1/4 cup honey
1/2 teaspoon garlic salt
1/2 cup onion powder
Pre-heat oven to 250 degrees.
Spray a large roasting pan with non-stick cooking spray. Place torn pretzels inside.
In a sauce pan combine margarine, mustard, honey, garlic salt and onion powder. Melt margarine and stir everything together.
Pour over pretzels and stir to mix and cover well.
Honestly the old recipes are sometimes the very best. This cake doesn’t take any fancy ingredients, everything is sitting in your pantry already. Takes less than 10 minutes to stir together and 25 minutes to bake.
Makes a 8×8 cake and it is so moist that no frosting is needed. Just dust the top with powdered sugar and call it finished.
Don’t let the title scare you off. Can’t taste the vinegar at all. So what does the vinegar do? Vinegar reacts with the baking soda to create a moist and tender crumb.
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons cocoa
1 Tablespoon vinegar
1 Tablespoon vanilla
1 cup warm water
6 Tablespoon oil
Preheat oven to 350 degrees. Mix flour, sugar, baking soda, salt and cocoa in a medium bowl.
Add vinegar, vanilla, water and oil to the dry mix. Stir everything together. The batter will be runny.
Spray an 8×8 baking dish and pour batter in baking dish.
This flavored packed maple granola delivers on taste and helps to keep your body healthy. With all these healthy ingredients you body can help fight off the winter yuck.
Pure maple syrup is manganese rich for jump starting your immune system. Oats are full of beta-glucan to speed up your body’s protective white blood cell count. Coconut is packed full of auric acid, which is a natural antiviral.
Done in 30 minutes, nothing should be stopping you from throwing together this quick and easy granola.
2 cups rolled oats
1/2 cup unsweetened coconut
1/2 cup pecans
3 Tablespoons olive oil
1/4 cup pur maple syrup
Preheat oven to 350 degrees.
Mix the oats, coconut and pecans together. Add the olive oil and maple syrup. Mix together.
Spread on a cook sheet and bake for 25 minutes. Stir often.
Cool and store in an airtight container up to one week.
Double the batch easily. Be sure to make extra to start giving as gifts to those special friends and family member.
Fall has arrived and the last of my tomatoes have been harvested from the garden. We have canned stewed tomatoes, salsa, spaghetti sauce, chili base, V7 juice, pizza sauce and dehydrated tomatoes into powder.
To celebrate the last of the harvest these heirloom tomatoes will be turned into fresh tomato juice. The process is simple, only requiring some arm muscle.
Using the food press my mother used for so many years, these fresh tomatoes will become juice to be used in making tomato soup and so many other uses. Number one a fresh glass of cold tomato juice.
This photo brings back some fond memories as a kid growing up watching and helping mom every fall make tomato juice. Some people may ask why bother doing it by hand, just get an electric juicer and be done in half the time.
They are correct in the saving of time, but there is something down home, back to the basics and fun about squeezing all those tomatoes with a food press. Plus if the power is ever out or the zombies are coming I can still make fresh tomato juice and all will be good in my small world.
Process of making tomato juice
Cut out the stem and any bad parts
Put in the food press and start pressing. Watch all that wonderful juice start to run out. Make sure you use a big bowl to catch everything.
Just keep adding and pressing tomatoes until there is nothing left but seeds and skins in the food press.
Store in clean quart jars or freezer containers.
Tis the fall season for pumpkin patches, hayrides, scarecrows, apple cider and to top it all of Apple Cider Doughnuts.
Nothing says fall like a warm apple cider doughnuts and a cup of apple cider to finish the goodness off.
Apple Cider Doughnuts
2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each of ground cinnamon, nutmeg, allspice and cardamom
2 large eggs
6 Tablespoons melted butter cooled
Oil for frying
In a saucepan bring cider to a rapid boil, cook over high heat to reduce by half around 13 minutes. Cool.
Whisk together flour, wheat flour, brown sugar, salt, baking soda, cinnamon, nutmeg, allspice and cardamom.
In a separate bowl whisk eggs, melted butter and apple cider. Stir into dry ingredients just until moistened, dough will be sticky. Refrigerate covered for 1 hour or until firm enough to shape.
Divide the dough in half. On a floured surface, pat each portion to 1/2 inch thickness and cut with a floured 3 inch doughnut cutter.
In an electric skillet or a deep fat fryer heat oil to 325 degrees. Fry doughnuts a few at a time until golden brown. Don’t forget to fry the holes. Cook through for 1 minute on each side.
Several people have asked my Why Is My Bread Not Rising? There could be several different answers to this question.
Fall has arrived and winter is around the corner. There is nothing like the aroma of fresh bread hitting you square in the face as you enter the house. I love the whole process of making bread. Combining the yeast and water, adding flour and seeing it form a dough brings me happiness.
What about those times when nothing seems to go correctly, even if you have made the same bread recipe for the last 34 years. Here are some reasons why your bread dough doesn’t rise.
Old Dead Yeast: Inactive dry yeast can live for years. If your yeast is where the temperature fluctuates this can cause your yeast to die. So if you find some yeast hiding in the back of the refrigerator just assume it is dead and buy some new yeast.
Yeast is too hot: Most bread recipes call for the yeast to be added to some type of liquid that has been heated. If the liquid is too hot, it will kill yeast cells. When in doubt use a kitchen thermometer to see how hot your liquid is before adding your yeast.
Room is cold or there is a draft: The room your dough is rising in should be between 75 and 90 degrees. If your dough sits too long in a cold room or in a draft the yeast will go dormant and die.
Rise Time: If your dough is taking forever to rise, it could be a cold room or your yeast has died. Another reason is using whole grain flour which takes longer to rise. Be patient and let your dough rise.
Pan Size: Are you using the correct pan size? Might be your pan is too big for the amount of dough. 8 1/2 x 4 1/2 will hold 3 cups of flour. 9 x 5 pan will hold 4 cups of flour and a 10 x 5 pan will hold 4 1/2 cups of flour.
So your dough didn’t rise. DON’T throw that dough out.
Roll it out and make flat breads.
Roll out, cut into strips and wrap it around a cooking stick over the campfire and cook.
In your cast iron pan roll out your dough. Melt butter and spread on top of the dough. Sprinkle cinnamon and sugar on top of the butter. Cook until done.
Roll out as thin as possible and make some crackers. Add some herbs before baking.
This is an old recipe but one that you will add to the recipe file once you have made these. Making onion rings can be somewhat of a hassle. All that dipping and re-dipping can get very messy. Not a problem when you make these Amish Onion Patties.
Amish Onion Patties
1 cup flour
2 teaspoon sugar (optional)
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoon cornmeal
2 1/2 cups chopped onions
1 cup milk
1/2 cup oil for frying
Whisk flour, sugar, baking powder, salt, black pepper and cornmeal.
Add the onion and mix.
Add the milk and mix.
Drop by spoonful into the hot oil. Cook until golden brown. Turn over and cook the other side.
Pull out your large sheet pan and get ready to throw together a delicious one pan meal that your entire family is going to love. Easy clean up to go along with a fast and delicious meal to put in front of your family.
Use what veggies you have on hand. Great way to clean out the refrigerator. I will share what I used to make this sheet pan meal but remember you can add what you like and what you have on hand.
Brats (I used Johnsonville Brats and boiled them so they were cooked)
Head of broccoli
Package of mushrooms
1 large onion sliced
salt and pepper to taste
If you have all your veggies prepped ahead of time it will save you time and energy and make this meal that much faster.
Spread all the veggies on your sheet pan. Drizzle with olive oil. Salt and pepper to taste. Toss to coat.
In a 400 degree pre-heated oven place your sheet pan. Bake for 30 minutes.
Take out toss and spread out again. Place your brats on top and return to oven to bake for 15 minutes. Take out and turn brats over to brown on second side. Return to oven for 10 more minutes.
Starting your morning off right with some type of breakfast is very important. Honestly I am not a breakfast eater. Here come the but part. If you like your morning coffee, tea or hot chocolate well pair it up with a great tasting Whole Wheat Banana Muffin.
Wonderful thing about muffins are the grab and go. While drinking your hot tea on the way to work or after you get to work, include a muffin.
They are made with whole wheat not that yuck white stuff and no sugar. Honey replaces the sugar. Very healthy and makes a great snack for after school or anytime.
Whole Wheat Banana Muffins/Bread
1 cup mashed bananas (3 medium)
1/3 cup oil or melted butter
1/2 cup honey
1 3/4 cup whole wheat flour ( I grind mine fresh and use it immediately, okay if you can’t)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup hot water
Beat oil and honey together. Add eggs and mix well. Stir in mashed bananas.
Add all the dry ingredients in the order listed and stir couple time.
Add hot water and mix until smooth.
Bake in a greased loaf pan or muffin pan at 325 degrees for 55 minutes or until toothpick comes out clean.
May have to reduce time if making muffins.
Cool on wire rack.
These muffins and bread freezes really well. Make extra now and enjoy later.
Needing a really quick and easy meal when there is no time to cook? This sandwich melt is the perfect solution.
13 x 9 Sandwich Melt
12 rolls split in half ( I used homemade rolls, can us Hawaiian Sweet Rolls)
Cream Cheese with onion and chive
6 Tablespoons melted butter
1 teaspoon Dijon mustard
Fresh parsley chopped
Layer bottom of the rolls with couple of ham slices.
Place provolone cheese on top of ham.
Spread top of the roll with cream cheese onion and chive spread.
Combine the melted butter, parsley and Dijon mustard. Pour over the top of the sandwiches.
Bake covered with aluminum foil on 350 degrees for 15 minutes. Remove the foil and continue baking for 10 to 15 minutes more or until cheese is melted and roll tops are light brown.