Friday, October 30, 2015

Pretzel Dogs (aka: Yummy Mummy Fingers)

When homemade pretzel dogs show up on the menu board in my kitchen, there is much rejoicing. Once you try these delicious darlings, you will never go back to eating those overpriced, overcooked, heat lamp tragedies from the mall food court again. Yes, they are that good. Because this recipe heats up the kitchen quite a bit, pretzel dogs have become more of a Fall/Winter treat for my family. Our favorite time to make them is Halloween... Yummy mummy fingers :) Enjoy!


Pretzel Dogs

8 Tablespoons butter
1 1/4 cups milk
1/2 cup sugar
2 Tablespoons yeast
3 1/2 cups flour
8 hot dogs
1/4 cup melted butter
Kosher salt

Melt butter in a saucepan.
Add milk and heat until it reaches 115 degrees on a candy thermometer.  Pour into a large mixing bowl or Kitchen Aid with dough hook attached.
Add sugar and yeast.  Let sit until dissolved. 
Mix in flour, knead until soft and elastic. 
Roll pieces into long strips & wrap around hot dog (I prefer Ball Park all beef). Place on a parchment lined baking sheet. Cover and let rise 30 minutes.
Brush with melted butter and sprinkle with kosher salt. 
Bake @ 475 degrees for 10 minutes. (Do not undercook... they should be nice & browned.)
Makes 8 pretzel dogs, with enough leftover dough to make a couple regular soft pretzels. (Cook soft pretzels for 5 minutes.)

Saturday, October 17, 2015

Apple Crunch Muffins

Thought I'd post my Apple Crunch Muffin recipe today really quick. I slept in (I heart you Fall Break), so it's a little late in the day to call this Muffin Saturday Morning... How's about you make them for Saturday Night Breakfast instead :) This is a lovely Autumn recipe featuring apples, cinnamon, and nuts. My house smells like heaven... I'd invite you over, but my kitchen is a wreck. Because I'm blogging instead of cleaning. I'm also still in pajamas... Did I mention I heart Fall Break? 


Apple Crunch Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup vegetable shortening
1 large egg, slightly beaten
1/2 cup milk
1 cup tart apple (Apples need to be washed and cored. Shred the unpeeled apples for recipe.)
Nut crunch topping

1.  Combine flour, sugar, baking powder, salt and cinnamon into mixing bowl.
2.  Cut in shortening with pastry blender until fine crumbs form.
3.  Combine egg and milk.
4.  Add to dry ingredients all at once, stirring just enough to moisten.
5.  Stir in apples.
6.  Spoon batter into greased muffin-pan cups, filling 2/3 full.
7.  Sprinkle with nut crunch topping.
8.  Bake in 375 degree oven 15 minutes or until golden brown.
9.  Serve hot 

NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar, 1/4 c chopped pecans or almonds and 1/2 teaspoon cinnamon in small bowl.