"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, February 12, 2014

Fleischmann's Pretzel Bread Recipe

Fleischmann’s Pretzel Bread Recipe
Makes: 2 (7-inch) loaves or 8 rolls
Prep Time: 20 minutes
Proof Time: 60 minutes
Cook Time: per loaf, 2 minutes
Bake Time: 25 to 27 minutes

Pretzel bread can be shaped as rolls to make the tasty muffuletta sandwich pictured above. Recipe follows below.

1 cup milk
2 tablespoons butter OR margarine
2 tablespoons brown sugar
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
3 to 3-1/2 cups all-purpose flour

Boiling Solution:
3 quarts water
3/4 cup baking soda (add baking soda "before" water is boiling)

Egg Wash:
1 egg
1 teaspoon water

Heat milk and butter until warm (100° to 110°F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour; beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Preheat oven to 400°F.

Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.

Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350°F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure as listed above. Boil, egg wash, score top and bake for the same amount of time.

Chocolate Rolls: Divide dough into 8 equal pieces. Flatten each piece into a disk, place ½-ounce of chocolate in the center of the disk then fold up the edges to seal the chocolate in the roll. Continue with same process for rolls.

Tuesday, February 11, 2014

Hoisin Glazed Salmon

What a great simply recipe.  Husband thought it might be a little sweet for his tastes.  Served with fresh kale/balsamic vinegar and oven fried sweet potatoes.

Simply Recipes

Quick and easy broiled salmon fillets with a hoisin sauce glaze.

Skin-on salmon is fine to use in this recipe. Just marinate it skin-side up, and cook it skin-side down.

Prep time: 35 minutes
Cook time: 10 minutes
Yield: Serves 4.

2 Tbsp hoisin sauce
2 teaspoons soy sauce
1 Tbsp lime juice (can sub rice vinegar)
1-2 teaspoons sugar
1 large garlic clove, smashed and minced
4 6-ounce salmon fillets
Vegetable oil, for greasing the broiler pan

1 Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
2 Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

Simply Recipes 

Sunday, February 9, 2014


8 oz. Mostaciolli Pasta (1/2 box)  cooked per box instructions al dente
1 lb. Ground Hamburger
2/3 cup chopped celery
1/3 cup diced green/red/yellow peppers
1 tablespoon diced garlic
salt and pepper to taste
1/2 cup roughly chopped button mushrooms
1 heaping tablespoon chili power
1 can tomato soup
1 can diced tomatoes (14.5 oz.)
2/3 cup grated Mozzarella Cheese
1 heaping cup of Ricotta Cheese
1/4 cup Parmesan/Romano Cheese
 Brown hamburger add celery and peppers
 Add garlic and chopped mushrooms, stir in chili powder until meat mixture is coated.
 Stir in tomato soup and diced tomatoes bring to boil, add cheese
 Simmer for about 5 minutes.
 Add the al dente pasta, stir until pasta is completely coated.  Pour into a shallow baking dish.
Top with Mozzarella Cheese.
Ready for a 350 degree oven, bake until Mostaccioli bubbles.