Pretzels

Due to the flooding in Iowa, the dental school was closed this past week and Erin used her extra time to try making homemade pretzels. I was very impressed and thought I'd post this unique recipe. Making these would be a fun family/group activity. Note that this recipe is from a bread machine cookbook (Better Homes and Gardens) and so the dough was made in our bread machine.


Place the following ingredients in your bread machine and select the Dough cycle. Those listed are for 1 1/2 lbs. (those in parenthesis are for 2 lbs.):

• 1 cup (1 1/3 cup) milk
• 2 T. (3 T.) water
• 1 T. (4 tsp.) cooking oil
• 3 cups (4 cups) bread flour
• 2 T. (3 T.) sugar
• 3/4 tsp. (1 tsp.) salt
• 1 1/4 tsp. (1 1/2 tsp.) active dry yeast

When dough cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Grease 2 large baking sheets; set aside.

On a lightly floured surface, roll the 1 1/2 lb. dough into a 12 x 8" rectangle. Cut lengthwise into sixteen 12 x 1/2" strips. (Roll 2 lb. dough into a 12 x 11" rectangle; cut lengthwise into twenty-two 12 x 1/2" strips.) Gently roll the strips into 16" ropes.

Shape each pretzel by crossing 1 end of a rope over the other to form a circle, overlapping about 4 inches from each end. Take 1 end of dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make a pretzel shape; moisten ends and press to seal. Place on the prepared baking sheets. Do not let rise.

Bake in a 475 degree oven for 4 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Meanwhile, generously grease another 2 large baking sheets; set aside. In a large pot bring ~8 cups of water + 2 T. salt to boiling. Add pretzels, 3 or 4 at a time, and boil gently for 2 minutes, turning once. Using a slotted spoon, remove pretzels from water and drain on paper towels. Let stand for a few seconds. Place pretzels, about 1/2" apart, on the prepared baking sheets.

In a small bowl combine 1 slightly beaten egg white and 1 T. of water; brush over pretzels. Sprinkle with coarse (kosher) salt and/or sesame seeds. (Note: I recommend making a few with cinnamon sugar.)

Bake in the 350 degree oven for 20-25 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

Triple Chocolate Torte

I've been in a cake mood lately and was excited to try this recipe that Erin got from her parents. Erin made it mostly on her own (while I helped with some mixing and, of course, sampled the batter and frosting at various times just to make sure it wasn't poisoned). We took it to a dinner party at my parents' house. Served with Breyer's vanilla ice cream, it was a hit.

• 2 eggs, separated
• 1 1/2 cup sugar, divided
• 1 1/4 cup flour
• 1/2 cup cocoa
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup vegetable oil
• 1 cup buttermilk (or sour milk)

Preheat oven to 350 degrees. Grease and flour two 9" round baking pans. In a small bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks form. In a large mixer bowl, stir together remaining 1 cup of sugar. Flour, cocoa, baking soda, salt. Add oil, buttermilk, and egg yolks and beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25-30 minutes or until the cake springs back when touched in the center. Cool for 5 minutes. Remove from pans and place on wire racks. Cool completely.

Filling:

• 2/3 cup sugar
• 1/3 cup cocoa
• 1 1/2 cup cold whipping cream
• 1 1/2 tsp. vanilla extract

In a small mixing bowl, combine sugar and cocoa. Add whipping cream and vanilla. Beat on low until blended, then beat on medium until stiff. Once made, keep the filling chilled.

With long serrated knife, cut each cake layer horizontally in half (to make a total of 4 layers). Spread one layer with 1/3 of the filling. Top with second layer of cake and repeat, ending with a plain layer of cake on top. Prepare chocolate glaze.

Glaze:

• 3 T. butter or margarine
• 3 T. light corn syrup
• 1 T. water
• 1 cup semi-sweet chocolate chips

In a small saucepan, combine butter, corn syrup, and water. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat. Add chocolate chips, stirring until melted. Cool to room temperature.

Spread glaze over cake and be as creative as you like with additional decorating (Erin and I drizzled with white chocolate). As the base of the filling is whipped cream, it is best to keep refrigerated when not serving.