Basic Pretzels

Ingredients
1 Tbs sugar
1 tsp salt
1 package, 2 1/4 tsp instant yeast
22 oz flour, ~4 1/2 cups
1 3/4 cups warm water
1 egg plus 1 Tbs water, whisked
sea salt or pretzel salt for dusting

Procedure
Combine dry ingredients in a medium mixing bowl. Add water and knead for approximately 10 minutes. Place dough in a lightly oiled bowl to rise for 45-75 minutes.

Bring a large bowl half filled with water to boil. Preheat oven to 350 degrees. Turn out dough onto a lightly floured surface. Keep dough moist with a damp towel when its not being handled. Divide the dough into approximately 32 1 oz pieces. Shape into desired forms. Line two baking sheets with parchment paper. Carefully drop 4-5 pretzels at a time into the boiling water for 30ish seconds. Carefully remove and place on lined sheets. A spatula works well for removing the slippery dough from the boiling water. Brush the egg water wash on the pretzels and sprinkle with salt. Bake for 45-90 minutes or until pretzels have reached desired hardness. Feel free to eat them right out of the oven...delicious.

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Adapted from Alton Brown

Chloe's Chocolate Pecan Pie

Ingredients

For Crust
1 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled butter, sliced

For Filling

3/4 cup white sugar

1/4 cup brown sugar (unpacked)

3 large eggs

1/2 cup dark corn syrup

3 Tbs butter, melted

2 tsp vanilla

1 1/4 cups pecans, chopped

1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. Combine sugar, flour, salt, and cinnamon in a food processor and pulse until combined. Add butter and pulse until dough resembles coarse sand. Press into a greased 9 inch pie pan. Bake for 10 minutes. In a large mixing bowl combine sugars, eggs, corn syrup, butter and vanilla. Mix well. Add pecans and chocolate chips. Pour filling into crust. Bake for 65-75 minutes.

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A Hamann/Verdick Family recipe

Hamann Manicotti

Ingredients

1 egg, beaten

15 oz Ricotta cheese

1/4 lb. mozzarella cheese grated

3 Tbs of Parmesan Cheese

1 Tbs of sugar

1 Tbs of parsley, dried or fresh

1 8 oz box of manicotti shells
26-36 oz pasta sauce

Procedure
Pre-heat oven to 350 degrees. In a large mixing bowl combine egg, cheeses, sugar and parsley. Fill the uncooked manicotti shells with filling. Pour enough pasta sauce to cover the bottom of a 9 x 13 baking pan. Lay the filled manicotti shells on top of the pasta sauce. Pour enough pasta sauce to cover the shells. Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake for an additional 10 minutes. If desired, sprinkle some grated mozzarella over the pan before returning it to the oven for the last 10 minutes.

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A Hamann Family Recipe

Sattler Dresdner Christstollen

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar



Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

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A Sattler Family Recipe

Healthful Cookie Drops

Ingredients
2 large bananas, mashed
1 Tbs honey
1/4 cup olive oil
2 cups oats
2/3 cup almond meal
1/3 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a large mixing bowl combine bananas, honey, and oil. Mix well. Add dry ingredients. Mix. Fold in chocolate chips. Spoon out onto lined cookie sheet. Bake for 14-17 minutes.

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Adapted from here.

Engagement Chocolate Tart

Ingredients

For the crust
1 1/4 cups flour
1/2 tsp salt
2 tsp cocoa powder
1/2 cup butter, cold and cubed
~1/4 cups ice cold water

For the filling
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped
2 eggs
1 tsp vanilla
1/4 tsp salt

For the glaze
2 Tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tbs warm water

Procedure

Preheat oven to 350 degrees. To make the crust, combine flour, salt and cocoa. Mix until well combined. Rub in butter with hands until mixture resembles coarse crumbs. Add cold water a little bit at a time, mixing with hands until dough just holds together. Don't let dough become too wet or sticky. Press dough into a 9-inch tart or pie pan. Using a fork, poke a few holes in the dough on the bottom of the pan. Bake for 10 minutes, then let cool about 10 -15 minutes.

To prepare the filling, bring cream to a boil, then pour over chocolate in a medium bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Decorate with powdered sugar if you wish!

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Tongue-hugging Coffee Chocolate Bundt

Ingredients

For cake
1 cup water, boiling
1/2 cup unsweetened cocoa powder
2 tsp instant espresso or instant coffee powder
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups brown sugar
1 cup vegetable oil
1 Tbs vanilla
2 eggs
1 cup chocolate chips

For Frosting
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
1 tsp vanilla
1+ cups powdered sugar

Procedure
Preheat oven to 35o degrees. Whisk together boiling water, cocoa powder, and 2 tsp espresso powder in a small bowl or glass measuring cup. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil and vanilla until blended. Add eggs and beat well, until smooth. Beat in half of flour mixture, then add cocoa mixture, beat. Mix in remaining flour mixture, then fold in the chocolate chips. Pour batter into well-greased bundt pan. Bake for about 50 minutes, or until a toothpick comes out nearly clean. Cool 10-15 minutes, then transfer to a cooling rack. As cake cools, make frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with vanilla and mix until coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Drizzle frosting over cake, add a few chocolate chips on top for decoration if desired.

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cake recipe from epicurious.