Buttery Soft Pretzels

Ingredients:

4 tsp. active dry yeast   *   1 tsp. sugar   *    5 cups flour

1 ¼ cups warm water (110 degrees)  

½ cup sugar   *   1 ½ tsp. salt   *   1 Tbsp. vegetable oil   *    ½ cup sugar

4 cups hot water   *   ¼ sup kosher salt, for topping

Directions:

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, ½ cup sugar and salt.  Make a well in the center; add the oil and yeast mixture.  Mix and form into dough.  If the mixture is dry, add one or two tablespoons of water.  Knead the dough until smooth, about 7 to 8 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees.  In a large bowl, dissolve baking soda in hot water. 

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape.   Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.  Sprinkle with kosher salt.

Bake for 8 minutes, until golden brown.

Also good topped with cinnamon and sugar for a sweet treat.

Sheri’s Valentine Cake

Ingredients:

1 white cake mix   *   12 oz. Cool Whip

3 oz. Strawberry Jell-O   *   1 qt. strawberries, sliced

Directions:

Make cake according to instructions on box.  Bake the cakes in one 8-inch round and one 8-inch square baking pan.  Let cakes cool for ten minutes on baking rack and before removing cakes from pans. While cakes are cooling, mix Jell-O with one cup hot water until dissolved.

Using wooden spoon handle, poke holes in the cakes approximately 1 ½ inches apart.  Pour Jell-O over cooled cakes. Place square cake diagonally on a large, parchment lined baking sheet.  Cut round cake in half and place one half on either upper side of square cake, creating the heart shape.

Frost the top and sides of heart with the Cool Whip.  Place strawberries on top and sides of frosted cake.  Refrigerate for one hour before serving.

The Best New York Cheesecake

Ingredients:

5 large eggs, room temperature   *   2 tablespoons cornstarch

2 cups (one pint) sour cream, room temperature   *   1 1/2 cups sugar

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 teaspoons vanilla extract   *     1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Directions:

Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside of the bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water from seeping into the pan while it bakes. Position the baking rack in the center of the oven; preheat to 300* Fahrenheit.

In a large mixing bowl, use an electric mixer to blend the eggs into the sour cream. In a medium-sized bowl, blend the cream cheese into the butter until smooth and creamy. Add this to the egg-sour cream mixture and mix until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly for 2 minutes. Pour into the prepared spring-form pan and place it in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring-form pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Pumpkin Cake Roll

Ingredients:

3 eggs, separated   *   1 cup sugar, divided   *   2/3 cup canned pumpkin   *     1/8 teaspoon salt   ¾ cup all-purpose flour   *   1 teaspoon baking soda   *     ½ teaspoon ground cinnamon

Filling

1 pkg. (8oz.) cream cheese, softened   *   2 Tablespoons butter, softened

1 cup confectioners’ sugar   *   ¾ teaspoon vanilla extract

Additional confectioners’ sugar, optional

Directions:

Line a 15-in. x 10-in. baking pan with waxed paper; grease the paper and set pan aside.  In a large bowl, beat egg yolks at high speed until thick and lemon-colored.  Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form.  Gradually add remaining sugar, beating until stiff peaks form.  Fold into egg yolk mixture.  Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture.  Spread into prepared pan.

Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners’ sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.  Unroll cake; spread filling evenly to within ½ inch of edges.  Roll up again.  Cover and freeze until firm.  Remove from the freezer 15 minutes before cutting.  Dust with confectioners’ sugar if desired.

Peanut Butter Cup Cake

Ingredients:

1 devil’s food cake mix   *   3 eggs   *   1 cup buttermilk

½ cup vegetable oil   *   ½ cup peanut butter

2 cups chopped peanut butter cups (increase for garnishing as desired)    

8 oz. dark chocolate, chopped

1 cup of heavy cream   *   ½ cup peanut butter

Directions:

Cake

Preheat oven to 350 degrees.  Coat two 9-inch cake pans with non-stick cooking spray, line with wax paper and spray again. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds.  Increase speed to medium-high and beat for 2 minutes.  Scrape down sides after 1 minute.  Fold in 2 cups of the chopped peanut butter cups.  Pour batter into pans and bake for about 30 minutes or until toothpick inserted comes out clean.  Cool cakes completely.

Frosting 

Place chopped dark chocolate in a medium bowl.  In a small pan, bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts.  Add peanut butter and whisk until smooth.

Construction

Trim each cake layer so the tops are flat.  Place one layer on a cooling rack and pour 1 cup frosting on top.  Spread evenly with spatula.  Add second layer and pour remaining frosting over top and sides of cake.  Smooth out with spatula.  Allow frosting to set for a minute and gently press chopped peanut butter cup pieces into the top and sides of cake to garnish.  Place in refrigerator for an hour to set.  Remove and serve.

Mountain Apple-Raisin Oatmeal Cookies

Ingredients:

½ cup butter, softened   *   ½ cup sugar

 ¾ cup firmly packed brown sugar   *   2 eggs  

1 tsp. vanilla   *   1 ¾ cups flour  

1 tsp. baking soda   *   1 tsp. cinnamon

½ tsp. salt   *   3 cups oats   *   1 cup raisins     

1 granny smith apple, finely chopped

Directions:

Preheat oven to 350 degrees.  In large bowl, beat warmed butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well (reduce flour by ¼ cup for low altitude).  Add oats, raisins and apple; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Remove to wire rack to cool.  Store tightly covered.

Nantucket Cranberry Tart

Ingredients:

1 pkg. (12 oz.) of fresh or frozen cranberries, thawed

1 cup sugar divided   *   ½ cup sliced almonds   *   2 eggs

¾ cup butter, melted   *   1 teaspoon almond extract

1 cup all-purpose flour   *   1 tablespoon confectioners’ sugar

Directions:

In a small bowl, combine the cranberries, ½ cup sugar and almonds.  Transfer to a greased 11-inch fluted tart pan with a removable bottom.  Place on a baking sheet.

In a small bowl, beat the eggs, butter, extract and remaining sugar.  Beat in flour just until moistened (batter will be thick).  Spread evenly over berries.

Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Dust with confectioners’ sugar.  Refrigerate leftovers