recipes

• Sprinkle yeast on lukewarm water in a mixing bowl; stir to dissolve.
• Add brown sugar and salt, and stir to dissolve; add the bread flour and regular flour and knead the dough until smooth and elastic.
• Let the dough rise for at least 30 minutes.
• While the dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp. baking soda.
• Stir often.
• After the dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape into pretzels.
• Dip each pretzel into the soda solution and place on a greased baking sheet.
• Allow the pretzels to rise again.
• Bake in a 450°F oven for about 10 minutes or until golden brown.
• Brush with melted butter and enjoy!

Toppings:

• For classic salted pretzels, sprinkle with coarse salt after brushing with butter.
• For Auntie Anne’s famous cinnamon sugar pretzels, melt a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously, then dip again into the cinnamon mixture.

• Dip moistened fish pieces evenly but lightly in the flour.
• Dust off any excess flour and allow pieces to air dry on waxed paper for about 5 minutes.
• In a mixing bowl, whip the pancake mix with the club soda to the consistency of buttermilk—pourable, but not too thin and not too thick.
• Beat in the onion powder and seasoned salt.
• Dip the floured fillets into the batter, ensuring they are well-coated.
• Heat the oil in a heavy saucepan to 425°F, using a meat thermometer to monitor the temperature.
• Drop the battered fish fillets into the hot oil.
• Brown each side for about 4 minutes, or until golden and crispy.
• Arrange the fried fish fillets on a cookie sheet and keep warm in a 325°F oven until all pieces have been fried.

• In a mixing bowl, combine the mayonnaise, bottled horseradish cream, and sugar.
• Mix all ingredients until well combined.
• Chill in the refrigerator before serving.

Storage:

• Keeps for a week in the refrigerator.

• Combine all the ingredients in a small saucepan.
• Cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
• Remove the sauce from the heat.
• Cover and allow to cool.
• Pour into a covered container for storage in your refrigerator.
• Storage:
• Keeps for a month or two in the refrigerator.

• Preheat oil in deep fryer or deep pan over medium heat.
• You want the temperature of the oil to be around 350 degrees.
• Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad
• In a small, shallow bowl beat egg, add milk, and mix well.
• In another bowl, combine flour with corn flake crumbs, salt and pepper.
• Cut chicken breast into 4 or 5 long strips.
• Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
• Fry each chicken finger for 5 minutes or until coating has darkened to brown.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
• Sprinkle sliced green onion on top of the lettuce.
• Sprinkle almonds over the salad, then the chow mein noodles.
• Cut the chicken into small bite-size chunks.
• Place the chicken onto the salad forming a pile in the middle.
• Serve with salad dressing on the side.
• Makes 1 dinner-size salad.

• Line two large cookie sheets with waxed paper.
• Set large wire cooling rack on paper; set aside.
• Place coconut in large bowl; set aside.
• Place corn syrup in a 1-cup glass measure.
• Microwave on high (100%) 1 minute or until syrup boils.
• Immediately pour over coconut.
• Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
• This takes a little time, and yes, there is enough syrup.
• Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
• Place 2 inches apart on wire racks.
• Let dry 10 minutes.
• Reroll coconut balls so there are no loose ends of coconut sticking up.
• Place milk chocolate and shortening in a 4-cup glass measure or 1½ quart microwave-safe bowl.
• Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• While chocolate coating is still soft, lightly press whole almond on top of each.
• Let stand to set or place in refrigerator.
• Store in a single layer in airtight container.
• Keeps best if refrigerated.