HOME MADE HOT SOFT PRETZELS

kmi1399

Ingredients

1 pkg yeast
1 1/2 cups warm water
1 teaspoon salt (course grind)
1 tablespoon sugar
4 cups flour +more if needed

Directions:

Pre-heat oven to 425 degrees F

Dissolve yeast in warm water in mixing bowl.

Add remaining ingredients.

Mix and knead until smooth. Add additional flour if sticky. Add up to 1 more cup of flour if necessary.

Take dough and make marble sized balls. Roll the balls into 10 inch ropes. Shape and place on cookie sheet.

Brush with water or milk and sprinkle with coarse salt such as canning salt, Kosher salt or Sea Salt.
Bake for 15- 18 minutes.

Old Time Oven Peach Cobbler

kmi1398

Ingredients

1 large can of sliced peaches
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
vanilla Ice Cream, optional

Oven 375

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream

Homemade King Hawaiian Rolls & Loaf

kmi1397

Ingredients

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted

Instructions
1.In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2.Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3.Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4.Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm

ANYTIME APPLE CRISP

kmi1396

Ingredients

3 pounds (6-7 large) apples, peeled, cored and sliced
2 tablespoons lemon juice
1/3 cup sugar
1 teaspoon cinnamon, divided
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup old fashioned oats
2/3 cup firmly packed light brown sugar
1/2 cup butter, cut into 1/2 inch chunks
1/2 cup flour
1/8 teaspoon salt
1/2 cup slivered almonds

Directions

Preheat oven to 375 degrees.

Place sliced apples in a large bowl. Toss with lemon juice, sugar, 1/2 teaspoon of the cinnamon, ginger and nutmeg. Turn into an 8-inch square buttered baking pan.

In a medium sized bowl, combine remaining ingredients; mix with your hands, using your fingers to incorporate the butter pieces until you have a crumbly mixture.

Sprinkle evenly over the apples. Bake 45 minutes or until golden brown and apples are tender.

Cool slightly. Serve warm with vanilla ice cream or whipped cream. This is also wonderful served cold for breakfast.

Cracker Barrel chicken and dumplins

kmi1395

Ingredients

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Baked Oatmeal To Go

kmi1394

Ingredients

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips

Instructions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)

Servings: 18