Wednesday, April 11, 2012

Pretzels and queso...yummy

I love me some pretzels, home made are the best. Let's get this dough on the road

  Dough 1 1/3 cups warm water
1teaspoon white sugar
2 tablespoons warm milk
2 1/4 teaspoons active dry yeast (or one packet)
1/3 cup light brown sugar
2 tablespoons butter , melted
4 cups all-purpose flour
  kosher salt

Boiling Liquid
2 quarts cold water
baking soda (1/2 cup)

In a small bowl, mix   1/3 cup of the warm water (105-115 degrees) with the the white sugar until sugar is dissolved.  Then sprinkle the yeast over the top.  let stand until foamy (5-10 minutes).
    If your yeast mixture does not foam, it's dead, best to start over.

Here's a tip from Nancy:  to test the temperature of your water if you don't happen to have a thermometer to check the temperature of the water:  run your tap water until it is warmer to the touch than your body temperature but not HOT, this should be warm enough to activate the yeast. 

Add the remaining cup of warm water along with milk, brown sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
Move mixture to mixing bowl and flour. Mix  on dough cycle or med-low speed. If using a bread machine, Remove  dough from bread machine once it forms a nice a firm, pliable dough ball.

Add more flour if necessary. Turn dough out onto a lightly floured table and knead for 2 minutes.

Roll into a 2 foot long log and cut into 12 even pieces.

Cover dough with plastic and a damp cloth and let sit for 10 minutes.

Form dough into rolls, knots or bite size balls and arrange on a lightly floured surface.   Cover with lightly oiled plastic wrap.
Let the pretzels rest for 30 minutes.

Preheat the oven to 425°.

 While oven is coming to temperature:  Lightly oil 2 baking sheets. AND In a large stockpot, bring the cold water to a rolling boil and add baking soda.

Next, drop two rolls into the boiling water and boil for no more then 30 seconds (10 seconds for the bite sized), turning once.

Carefully remove with tongs or slotted spoon and hold above pot and let drain.

Sprinkle lightly with salt.

Repeat with the remaining rolls.

Place  rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature. I'll be back later with the cheese dip.~mpr

I'm back...did you miss me?

Here's the run down for some easy peasy home made queso.  So much better than the store bought and it doesn't have any yucky preservatives in it.

1 1/2 cup milk (we used 1%)
2-3 Tbs solid Roux (see post right below this one for directions)

4 ounces cream cheese (cut into small chunks)
4 ounces Monterey Jack cheese
4 ounces Pepper Jack cheese
4 ounces Sharp Cheddar cheese
4 ounces Baby Brick
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp table salt
fresh ground pepper to taste
4 ounces diced green chilis

Heat the milk (do not boil) to just before scalding (bubbles on the edge will do).  Add the roux.
Bring the heat back up.
Mix in the cheeses, a little at a time, til melted.
Add those dry seasonings (adjust to taste)
Add the can of chilis.

You're done! 
This makes about 3 cups...pour it on some broccoli, dip pretzels in, go ahead and use those nacho chips in it too.  Experiment!  Enjoy!

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