Ingredients 1x:
Dough: Water Bath:
1 ½ C. Warm Water Water
1 TBSP Salt 2/3 C. Baking Soda
1TBSP Sugar
2 ¼ tsp. Active Dry Yeast
4 ½ C. Flour
2 TBSP Oil (plus additional for greasing the bowl)
Egg Wash: Topping:
1 Egg 2 TBSP butter
1 tsp Water Kosher or Flaky Salt or Cinnamon Sugar
1/8 tsp Salt
Instructions:
Combine the warm water, sugar, and salt in the bowl of the stand mixer then whisk until dissolved. Add the yeast and let sit for 5 minutes.
Add the flour and olive oil to the mixture and then using the paddle attachment mix until a dough is formed about 4-5 minutes.
When dough is combined and smooth grease a bowl and place it in there, letting it rest in a warm dry area of your kitchen for 1 hour.
When the dough has risen remove it from the bowl and place it on your table, no additional flour needed. Use your bench scraper and cut the dough into 8 even pieces. Roll each piece into a log and then into a long thin strip leaving a section in the middle slightly thicker than either end.
Twist the pretzels into shape or cut them into nuggets using the bench scraper. Place them on a lined baking sheet.
Separately in a large pot bring water to boil and add the baking soda. Cut the heat off and add the pretzels the alkaline bath allowing the pretzels to sit for 30 seconds on each side.
Remove them from the water and place them on a lined baking sheet. Brush them with egg wash and sprinkle with salt or leave plain if they are going to be dusted with sugar.
Bake at 400*F for 12-15 minutes. Brush them with melted butter and additional toppings and serve.
Key Lime Pie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes
Serving: 6
Tools
Hand Mixer
Spatula
9in Spring Form Pan
Ingredients 1x:
Crust:
1 ½ C. Graham cracker crumbs (not chopped too fine or it will harden too much)
5 TBSP Sugar
1/3 C. Melted butter
Filling: Meringue:
½ C. Key lime juice* 3 Egg whites, room temperature
1 (14-oz) Can sweetened condensed milk ¾ C. Superfine sugar
4 Egg yolks ¼ Tsp Cream of tartar
*Pro tip: release some stress before you get started and bang your limes against
the counter this will also release some extra juices.
Instructions:
Preheat oven to 350ºF.
Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this – works great!)
Filling: Whisk together Key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
Meringue: While the pie bakes, in the bowl of an electric mixer, beat egg whites and cream of tartar on HIGH until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on HIGH until stiff peaks form.
Remove pie from oven. Carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Ingredients 1x:
1 pkg Frozen Rhodes dinner rolls
½ C. Melted butter
1 pkg Regular (NOT instant) Jello vanilla pudding
½ C. Brown sugar
1 C. Pecans, or whatever nut you want
Instructions:
Place rolls in a greased bundt pan (1 layer only) you probably will not use the entire package.
Pour the melted butter over the rolls.
Mix the pudding, sugar, and nuts in a separate bowl and then sprinkle the mixture over the rolls. Tap the pan lightly on the counter to let the mixture settle evenly.
Cover loosely with plastic wrap and leave on the counter overnight, 7-9 hours.
