Thursday, May 20, 2010

Posted by Sweet 2ooth Treats at 2:09 PM 0 comments
Best Summer Strawberry Pie Glaze:
Adapted from recipe off of the pie council site

1 Cup sugar
2 Tablespoons of Corn Syrup
3 Tablespoons of Cornstarch
1 Cup water
1/4 tsp salt

3 Tablespoons of Strawberry Jello

Cook till thick, then add 3 T.Strawberry Jello mix and cool.
Dip strawberries individually in gel and set upright on a cooled pie crust (home made or store bought shortbread crust)

Monday, May 17, 2010

Posted by Sweet 2ooth Treats at 2:23 PM 0 comments













Cinnamon Sugar Pretzels

Ingredients

* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 4 1/2 cups all-purpose flour
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 tbsp water
* 1 Egg yolk
* Cinnamon and sugar 1/4 cup

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 25 to 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel lightly or will be very dark) with the beaten egg yolk and water mixture and sprinkle with the cinnamon sugar. Bake until golden brown in color, approximately 10 to 14 minutes (I baked them for 10 min and were done) . Transfer to a cooling rack for at least 5 minutes before serving.
 

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