Big Soft Pretzels

First you must make a batch of Hot Roll Mix before making the pretzels.

Hot Roll Mix
5 lbs (20 cups) unbleached flour
1 1/4 white granulated sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combining all ingredients in large bowl. 
Wisk together to distribute evenly. 
Put in a large airtight container. 
Label with date and contents. 
Store in a cool, dry place. 
Use within 6-8 months,
makes about 22 cups Hot Roll Mix.

Big Soft Pretzels

1 Tablespoon Active Dry Yeast
1 1/2 cups Hot (to the touch) Tap Water
2 Eggs, beaten
1/4 cup Vegetable Oil or Melted Butter (tastes better with the butter)
1 Egg, beaten
about 2 Tablespoons Coarse Salt

Directions:
Preheat oven to 350 F. Sprinkle baking sheets with cornmeal.  In a bowl, dissolve yeast in Hot Tap Water.   Let sit for about 5 minutes, then blend in 2 eggs and oil or butter.  Add 5 cups Hot Roll Mix.  Stir well.  Add more Hot Roll Mix to make a soft dough.  Knead about 5 minutes until dough is smooth.  Roll dough into ropes about 1/2" diameter and 18-24" long.  Form into pretzels.  Place on prepared baking sheets.  Brush with beaten egg and sprinkle with salt.  Bake immediately until brown and crips.  Makes 12-15 large pretzels.

Baking with young men is so fun.  They come up with the silliest things.
The boys decided that instead of making traditional pretzel shapes that they would make whatever they wanted and whomever came up with the idea first had the copyright. 

Here are some pictures of our baking adventure.

I.A. and J.G. worked together as a team.

J.G. getting ready to form his pretzel

M. Copyrighting his basketball

M.G. with his pan full of pretzels

J.A. making his pretzel

O.A. just wanted to eat the dough

I.A. making his Mickey Mouse pretzel

Pretzels in the oven

M's pretzels including headphones

J.G. pretzels all lined up ready to be baked

The pretzels puff up to at least twice their size

J.G. made a fight breast cancer pretzel 

J.A. pretzels finished baking.

The pretzels were so fluffy and tasty. 

The boys had a great time making them and I had a blast teaching.

Stuffed Quesadillas

Last night we made Stuffed Quesadillas for our last night of school before Fall Break.
They were super fun to make.


Ingredients
2 Boneless Skinless Chicken Thighs
1 lb thin cut Flank Steak
McCormick's Fiesta Seasoning Packet
Canola Oil
Lime Juice
Water
6 round flour tortillas (Alejandro's are the best, made fresh in Tucson)
Refried Beans
Shredded Cheddar Cheese
Green Onions (snipped into small pieces)
Baby Spinach

Marinade
Place 1/2 package of Fiesta Seasoning Packet in a medium size bowl.  Add 2 Tablespoons Oil, 1/4 cup water and the juice of 2 limes.  Mix to gether and add the Chicken.  Place the rest of the Fiesta Seasoning Packet in another medium size bowl.  Add 2 Tablespoons Oil, 1/4 cup water and the juice of 2 limes.  Add Flank Steak.  Let the meat sit in the marinade for at least 30 minutes, it gets better the longer it sits.

Broiling the Meat
Spray a broiler pan with cooking spray.  Place oven rack on the highest shelf, then turn on the broiler to high.  Place the Flank Steak flat on the broiler pan.  Place under broiler for 4 minutes, then flip over with tongs and broil for another 4 minutes.  Remove from oven, place Flank Steak on a ceramic plate and cover with another plate, let sit for at least ten minutes before cutting into strips.

Spray a broiler pan with cooking spray.  Place chicken flat on the broiler pan. Place under broiler for 8 minutes, then flip over with tongs and broil for another 8 minutes.  Remove from oven, place Chicken on a ceramic plate and cover with another plate, let sit for at least ten minutes before cutting into bite size pieces.

Assembling the Stuffed Quesadilla

On a plate, place 1 Round Flour tortilla.  Spread with refried beans, your choice of Chicken or Steak, Green Onions, Spinach and Shredded Cheddar Cheese.

 Top with another Round Flour Tortilla, press down so it is flat and evenly spaced.

Cooking the Quesadilla
 Place a large Frying Pan on the stove, turn to med-high heat and spray with cooking spray. 

When pan is hot add the prepared Quesadilla, let brown for 1 minute. 

Flip over with a large spatula, and brown for another minute. 

Cover with a lid to melt all of the cheese.

Serving the Quesadilla

 

Place browned Quesadilla on a plate.  Slice into bite sized pieces with a pizza cutter.  You may serve with steamed rice and top with  sour cream and/or salsa.

Apple Pancakes with Cider Syrup

Pancake Mix

2 cups flour

2 Tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

2 Tablespoons Powdered egg

2/3 cup powdered milk

Mix together and store in airtight container.

Recipe from  the Better Homes and Gardens New Cook Book 1989 modified to use only dry ingredients

Apple Pancakes

2 cups pancake mix

1 ½ cups water

¾ cup grated apple

½ teaspoon ground cinnamon

In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.

Pour the batter by ¼ cupfuls on to a greased hot griddle, turn when bubbles form on top.  Cook until second side is golden brown.

Makes 12 pancakes

Cider Syrup

½ cup sugar

1 Tablespoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 cup apple juice
2 Tablespoons butter
1 tablespoon Lemon Juice

Combine the sugar, cornstarch, cinnamon and nutmeg in a small saucepan.  Stir in the juice until smooth.  Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes.  Reduce the heat to low; cook and stir 2 minutes longer.  Stir in butter and lemon juice.  Serve with pancakes.

Makes 1 ¼ cups syrup

Recipe form Taste of Home Good Food for kids! April 23 2012 edition