Mall Pretzels

2 1/4 tsp yeast 2 T brown sugar 1 1/8 tsp salt 1 1/2 cup warm water 3 c AP flour 1 c bread flour 2 cups warm water 2 T baking soda In a large bowl, dissolve yeast, sugar, salt in 1 1/2 c water. Sir in flours, knead on floured surfaced unit smooth and elastic. Let rise for one hour. Combine remaining water and soda in shallow pan. Cut dough and shape into pretzels, dip in soda water and place on parchment paper. Bake 8-10 minutes at 450*

Light Oat Bread

1 1/4 cup water 2 T butter 1 tsp salt 3 c flour 1/2 cup old-fashioned oats 2 T brown sugar 1/2 T dry yeast Use bread machine medium setting

Cheddar Beer Bread

12 oz Beer 2 T butter 2 T milk 4 c flour 2 tsp salt 2 T sugar 4 tsp dry yeast 1 tsp pepper 1 tsp cayenne 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp marjoram 1/2 tsp basil 8 oz cheddar cheese Grease two loaf pans. Warm beer slightly, stir in milk and butter. Mix dry ingredients and spices into a large bowl, slowly add beer mixture and knead until dough is stretchy. Allow to rise until doubled. Punch down and knead in cheddar cheese, divide in half and shape into loaves. Allow to rise until doubled once more, them bake at 350* for 45 minutes.

Zucchini Bread

Zucchini Bread
Makes 2 loaves
 1 pound zucchini (about 2 medium-sized)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup white sugar
1/2 cup brown sugar, packed
3/4 cup olive oil (or canola oil)
2 teaspoons vanilla extract
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips

Heat the oven to 350°F. Grease two 8x4" loaf pans. Trim the stem and root-end from the zucchinis and shred them on a box grater.  Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract. Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans. Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Tres Leches Cheesecake

Ingredients Sponge Cake Layer 1/2 cup sifted cake flour 1 teaspoon baking powder 1 pinch salt 3 large eggs, seperated 1/3 cup sugar 2 tablespoons sugar 1 teaspoon pure vanilla extract 3 drops lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar Cream Cheese Filling 4 (8 ounce) packages cream cheese 1 2/3 cups sugar 1/4 cup cornstarch 1 tablespoon pure vanilla extract 2 large eggs 3/4 cup heavy whipping cream Tres Leches: 1 cup half and half 1 can evaporated milk 1 can sweetened condensed milk Directions Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan. Directions Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain). Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Cream Cheese Filling---------------. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store any leftover cheesecake in the refrigerator.

Cake Batter Pancakes

1 c. flour
1 heaping cup yellow cake mix
1 tsp baking soda
1/4 tsp salt
1 T sugar
2 T oil
1/2 tsp almond extract
2 eggs
2 cups milk

Mix all ingredients and place on a hot skillet until golden brown. Serve with glaze:
1 c. powdered sugar
1 T half & half
1/2 tsp almond extract

Granola Bars

2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup flax seed or flax meal
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup dried blueberries, chopped
1/2 cup chopped dried apricots

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax meal.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the blueberries and apricots and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.