Giant Bavarian Pretzels

Giant Bavarian Pretzels

10047

Source: Everyday with Rachael Ray. October 2009 issue.

Ingredients:
1 1/2 C. lukewarm water
1 package active dry yeast (2 1/4 tsps.)
4 1/2 C. flour
2 T. light brown sugar
2 tsps. table salt
1 large egg, seperated
4 T. unsalted butter, melted
2 T. baking soda
Course salt, for sprinkling

Preparation: 
Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes. 

Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes. 

In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel. 

In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes. 

Biscuits and Gravy

Biscuits and Gravy

10036

Source (biscuits): Mel. 19 May 2011. The Best Drop Biscuits.  Mel's Kitchen Cafe. Reprinted from The America's Test Kitchen. 
Source (gravy): Irma S. Rombauer. The Joy of Cooking. 2006. Pg. 547

Ingredients:
Biscuits

2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled (or 1 cup milk with 1 tablespoon of vinegar or lemon juice)
8 tablespoons butter, melted and slightly cooled

Gravy

8 ounces sausage

2 tablespoons butter

2 tablespoons flour

2 cups milk

1/2 teaspoon salt

1 teaspoon pepper

2 dashes hot pepper sauce

Preparation:

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients for the biscuits.  In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. If you do not have buttermilk, you can make your own by combining 1 cup milk and 1 tablespoon lemon juice or vinegar and let sit for 5 minutes  Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. 

In a large skillet brown the sausage, breaking up the meat as it cooks. Using a slotted spoon remove the sausage to a paper towel lined plate. Pour off all but 2 tablespoons of the drippings from the pan. If necessary, add enough butter to make 2 tablespoons of fat.  Stir in 2 tablespoons of flour and whisk until the roux is combined and smooth. Stirring constantly add 2 cups of milk. Simmer whisking dor 5 minutes, or until thickened. Season with salt, pepper, and hot sauce to taste. 

Banana Walnut Bread

10028

Banana Walnut Bread

Source: Food Network Kitchens

Ingredients:
1 1/4 C. unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. fine salt
1/2 tsp. vanilla
1/2 C. unsalted butter, room temperature
2 large eggs, room temperature
1 C. sugar
3 ripe bananas
1/2 C. toasted walnut pieces

Preparation:
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.