Ingredients:

• 1 1/2 c. water
• 2 c. all-purpose flour
• 1 pkg. active dry yeast
• 1 1/2 tsp. sugar
• 3/4 tsp. salt
• 2-2 1/2 c. flour
• 1 egg yolk
• 1 tbsp. water
• Coarse salt

Directions:

Preheat oven to 400 degrees. Heat water to 120 degrees. In large bowl, combine 2 cups flour and yeast, sugar, salt and warmed water. Mix for 3 minutes. Add 2 cups flour and continue kneading for 3 minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a soft dough.

Shape into a ball. On a floured surface, cut into 16 pieces and roll with hands into approximately 12 inch ropes. Shape as pretzels and put on foil covered cookie sheets. Beat egg yolks and 1 tablespoon water until well blended. Coat dough with egg mixture and sprinkle with salt. Bake in preheated 400 degree oven for 20 minutes. Remove from cookie sheets and cool on wire racks. Store no longer than 2 days.

Labels: dough, pretzels

A perfect dipping sauce for grilled Chicken or Shrimp, Japenese Steakhouse style...

Ingredients:

1-1/4 cup Hellmann's mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper

Directions:

Blend all ingredients together thoroughly until sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight.

Ingredients:

• 3 cups all-purpose flour
• 1 package active dry yeast
• 1 tsp salt
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 egg white
• 1 tsp water

Directions:

In a large bowl, combine 1 cup flour, yeast and salt. Stir in 1 cup warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place for 1 hour or until doubled.

Punch dough down, and turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll into large rectangle Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet and sprinkle with cornmeal. Place loaf seam side down on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Labels: bread, dough

I used a bread machine on the the dough seeting kneed it, so alter it if you need to.

• 4 cups flour
• 2 tsp salt
• 2 tsp yeast
• 1 cup warm milk
• 1 tbs, margerine or butter
• 1 tbs sugar

Place the warm milk, yeast and sugar in the bread machine pan and let rest for a few minutes. Get the remaining ingredients together and place in bread machine pan. Begin the mixing cycle.
When the cycle is complete, leave dough in the bread machine pan to rise for an hour.

After an hour, remove the dough from the bread pan and shape into a loaf, then place into a well greased loaf pan. Cover and let rise another hour or so. It should rise well over the top of the pan, if not, let it rise a bit more.

Preheat oven to 375 degrees and bake 45 minutes. Remove from pan to cool the loaf. The crust will soften after it cools.

Labels: bread, dough

The secret to making great potato chips is to soak the potato chips in water to wash away the excess starch. You can even soak them overnight. Soak for 30-60 minutes in cold water, or place in the refrigerator. Be sure to drain the potato slices super dry, as water + oil = flying splatter = burnt spot on arm and face (Maggie).

Chips
1 large russet potato
oil for deep frying
salt

Slice very thin using a knife or slicer. Put all slices in a big bowl of water. Let sit for 30- 60 minutes. Heat fryer to 375. Drain as much water as you can from the slices. Use paper towels to absorb any additional water. Place a batch of slices into the fryer (batch size really depends on how big your fryer or pot is - just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.

Ingredients:

• 5 cups thinly sliced apples
• 3 teaspoons lemon juice
• 1-1/2 cups white sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3 cups water

Directions:

In a large bowl, toss apples with lemon juice and set aside. Add water into a large pot over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Place into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze, can be stored for up to 12 months.