I’m back!

DSCN0919And I’m finally baking! At my job I’m working with elementary schoolers (its kind of like a day camp, but shorter) and last week a woman from the Cooperative Extension at UAF came in and made pretzels with us. We only had two boys the day she came, and it was super fun and they are super eas, so I decided to make some for myself! I accidentally used too much yeast, and forgot to egg wash the first batch before they went into the oven. But they still tasted fine! My family put butter and cinnamon sugar on them:)

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Here is the recipe for those who are interested:

1 pkg baking yeast (1tbsp) [This is where I went awry. Apparently the package of yeast I had is more like 2 tbsp)
1 3/4 Cups warm water
1 tsp salt
1 tbsp sugar
1 C whole wheat flour
+/- 3 cups white flour [I used around 2 1/2]
1 egg, beaten

Preheat oven to 475. Add yeast to warm water in a mixing bowl. Mix in salt, sugar, and whole wheat flour. Beat until dough is spongy. Mix in 1 cup of white flour and beat. Stir in another cup of white flour. Add the last cup of flour a little at a time, kneading until the dough is soft and smooth. Divide into 8 pieces, roll each piece into a long snake and twist into pretzel shape. Brush with egg and bake for 12-15 minutes on greased cookie sheet.

Then last night I made shortbread. This recipe came from the Cooking Light website, and it can be found here. It was quite delicious, and in my 12 person household (My aunt, uncle and cousins are living with my family) it was devoured by this morning. I used 2 teaspoons of vanilla extract instead of a bean. I thought it still tasted really good, and everyone said it didn’t taste like it was that “light”

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Butter, sugar, flour, corn starch, canola oil and a little bit of salt. YUM.

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One response to “I’m back!

  1. It was a nice surprise today when I visited your blog and saw this post. Wish I’d been around for those shortbread cookies!

    L – N

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