Auntie Anne's Pretzel Recipe

Aunt Annie's Soft Pretzels
CDKitchen http://www.cdkitchen.com

Category: A - Copy Cat Restaurant Recipes
Serves/Makes: 12 | Difficulty Level: 4 | Ready In: 30-60 minutes

Ingredients:

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)




Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

PAVLOVA

Pavlova

Ingredients:
6 large eggs whites (at room temperature)
1/2 teaspoon cream of tartar
1 1/2 teaspoon cream of tartar
1 1/2 cups granulates sugar
1/2 teaspoon lemon juice
2 tablespoons of powdered sugar
1 banana
2 kiwi
2 peaches (or peeled oranges)
1 pint strawberries
4-6 cups low fat (or no fat) frozen whipped dairy product
2 cups fruit purees (see below) and fresh mint for garnish

Directions:
Preheat the oven to 200 degrees. Line a baking sheet with parchment. Trace 10 inch circle onto parchment. Turn parchment over and you will still be able to see the circle through the paper.

In a very clean large mixer bowl, beat the egg white until foamy. Add the cream of tartar and continue beating until soft peaks form. On high speed, very slowly add the granulated sugar continue beating until stiff peaks form. Beat in lemon juice. Turn off the mixer. Sift the powdered sugar over egg whites and fold in with a rubber spatula.

Using 1/3 of the meringue, form a disc over the 10 inch circle on the parchment paper. Place the remaining meringue in a large pastry bag fitted with a large star tip. Using the pastry bag, pipe up a 1 ½ inch border around the edge of the meringue disc to form the "dish" to hold the whip cream and fresh fruit.

Bake in the preheated oven for 2 ½ hours. Turn the oven off and leave meringue in the oven until oven is completely cool. Remove from oven and continue to cool until meringue is at room temperature. May be wrapped with plastic wrap and left at room temperature for up to two days before filling.

Slice fruit into pretty slices. Starting with the bananas, layer fruit with low-fat whipped cream product. Garnish top with whole strawberry. Serve with fruit puree. Dessert may be assembled and refrigerated up to three hours before serving.

Raspberry Puree...Thaw a 12 ounce package of frozen raspberries. In a blender or food processor, puree raspberries with 1/4 cup sugar and 1 teaspoon lemon juice. Press puree through a fine sieve, or colander with cheesecloth set over a bowl, to remove seeds. Makes 1 cup.

Mango Puree...Peel and chunk 1 large mango. In a blender or food processor, puree mango with 2 tablespoon of sugar and 1 tablespoon of lime juice. Pass through fine sieve if needed. Make 1 cups.





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