Auntie Anne's Pretzel's Copycat Recipe. Mall pretzels that you can now enjoy in the comfort of your home for a fraction of the price with countless dipping sauce options, yes please! I found this recipe over at one of my favorite food blogs, Yammie’s Noshery. It’s such a great blog to follow, so if you’re not yet following I suggest you do it now =). She takes amazing photos, creates many of her own recipes and she has great taste in food. This recipe she posted is one example of her great taste in food. I mean, who doesn’t love a fresh, warm Auntie Anne’s pretzel? And with Yammie’s homemade garlic cheese sauce you’ve got a match made in heaven. Save a few for dessert and you can try them with a warm glaze, caramel or chocolate sauce for dunking. Auntie Anne’s Pretzel’s Copycat Recipe Ingredients Directions Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power.
Spicy Pretzels. These are like crack! 1 1/2 bags of the Rold Gold Brand. My recipe calls for 1 cup oil, 1 pkg Hidden Valley Ranch Mix, 1 tsp cayenne, 1 tsp garlic salt- Mix, pour over pretzels, stir Bake at 200 for 2 hrs. Stir every 30 minutes. These are. Buttery Soft Pretzels Recipe. How to Make Mustard. “Oh yes mustard! That’ll do … Mustard? Don’t let’s be silly.
Now lemon, that’s different.” —Mad Hatter, Alice in Wonderland Tangy or sweet, subtle or potent or super spicy, mustard is a lot of things, but even made with limes (or lemons, if you rather), it’s hardly silly. There are three types of mustard seeds generally used for cooking: black, brown and white (sometimes called yellow), which you can find at your local grocery store. Using any type of mustard seed, the flavor is most potent when the prepared mustard is fresh, and becomes less intense over time. Lime Mustard with Coriander From Mustards, Ketchups & Vinegars, by Carol W. Ingredients 2-1/8 cups white mustard seeds, ground2 tbsp mustard powder1/2 cup water2/3 cup white wine vinegar1/4 cup honey1/4 cup sugar2 tsp salt2 tsp ground coriander seedsGrated zest (rind) of 1 lime2-1/4 tbsp lime juice Directions In a bowl, combine the ground mustard seeds and mustard powder with the water.
Hotter Than Hot Mustard Cranberry Honey Mustard. Hot Pretzel Bites Recipe from Betty Crocker. We love soft pretzels! Elsie and I always loved going to the mall with our mom growing up, even before we loved fashion. Our mom would always get us a soft pretzel at Auntie Ann's to share and it was always a fun treat. I still sometimes get a soft pretzel when I'm at the mall, as it reminds me of all those trips with our mom. Plus, soft pretzels are AWESOME! So we thought it would be fun to try and make our own at home. We made original and cinnamon sugar soft pretzels plus two kinds of sweet buttery dipping sauces. Delicious! Soft Pretzels makes 8-12. Needed: 1 1/2 cups warm water, 1 1/8 teaspoon active dry yeast, 2 tablespoon sugar, 1 1/8 teaspoon salt, 1 cup bread flour, 3 cups (all-purpose) flour, 3-4 tablespoon melted butter, course sea salt, cinnamon and sugar, 1 cup warm water, 1 tablespoon baking soda. Dissolve the yeast in the 1 1/2 cups warm water. For the sweet butters: Combine 1 stick of softened (nearly melted) butter with either honey + nuts or raspberry jam.
How to Make Mustard - Making Homemade Mustard. Photo by Hank Shaw “What do you mean you can make mustard at home?” It was all I could do to say, “Well no shit, Sherlock! How did you think it was made? By mustard elves under a tree?” I had this conversation with another blogger at the annual BlogHer Food conference in San Francisco last week.
But I gotta tell ya folks, it ain’t mysterious. Photo by Holly A. Mustard is a condiment of a thousand faces. Mustard is one of Europe’s few native spices, although a mustard also has been used in Chinese cooking for around 2,500 years as well. Ancient Rome was quite the hotbed of mustard-making, and it is Rome that gives us our name for mustard: It is a contraction of mustum ardens, or “hot must;” the Romans often added crushed mustard seeds to unfermented crushed grapes. The basic idea behind making mustard is this: Grind seeds and add cool liquid. First, you need cold liquid. This reaction is volatile, too. Once made, mustard is nearly invulnerable to deterioration.
So there you have it.