MORE FUN FOODS!!!

(photo- google+)

CHURROS

*Fun Food Collection- Another name is Mexican Fritters!  Definately a Fun Food!!!

1 cup water
1/2 cup butter or margarine
1/3 cup plus 1 tsp sugar, divided
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
4 eggs
1/2 tsp vanilla extract
Vegetable oil

1. Combine water,butter, 1 tsp sugar,salt and nutmeg in 2-quart saucepan. Heat over medium-high heat until butter is melted, stirring occasionally. Increase heat to high. Bring to a full rolling boil.

2. Add flour all at once to saucepan; remove from heat. Beat with wooden spoon until mixture forms smooth, thick paste. Cook and stir over medium-high heat 1-2 minutes until mixture pulls away from side of pan and forms a ball and a film forms on bottom of pan.

3. Add eggs, 1 at a time, beating vigorously after each addition until dough is smooth and shiny. Stir in vanilla. Let dough stand at room temperature 15 minutes.

4. Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375 degrees, adjust heat to maintain temperature. Line baking sheet with paper towels.

5. Spoon dough into pastry bag or cookie press fitted with large star tip (about 1/2 inch).

6. Carefully press dough directly into hot oil in 6-inch-long strips, cutting strips with scissors to detach. Fry strips, 3 or 4 at a time, 5-7 minutes until brown, turning once. Gently remove with tongs or slotted spoon; drain well on paper towels. Repeat until all dough has been fried.

7. Roll warm strips in remaining 1/3 cup sugar to coat lightly.

Makes about 18 strips

(Source: Publications International & google+ photo)

SOFT PRETZELS

*Fun Food Collection- MAKES ABOUT 15  PRETZELS

Pretzel Dough
2 tsps sugar
1 pkg (1/4 oz) active dry yeast
2 cups warm water
2 tsps salt
2 TB peanut oil
1-1/2 cups whole wheat flour
1-3/4 cups bread flour

Poaching Liquid
6 cups water
One 12-ounce bottle amber beer, such as Samuel Adams, at room temperature
3 TB baking soda
2 TB malt (see Note)

1 large egg beaten with 2 TB water for egg wash
Kosher or coarse sea salt
Spicy brown mustard for serving

Preheat the oven to 350 degrees. Lightly oil a baking sheet. In a large bowl, combine the sugar, yeast, and warm water. Let stand for about 10 minutes, until the mixture foams and swells. Add the salt and oil.

In a bowl of an electric mixer fitted with a dough hook, combine the flours. Add the yeast mixture 1 cup at a time, mixing well after addition. With the mixer on low, knead the dough until it pulls away from the sides of the bowl and is smooth and elastic.

Turn the dough out onto a lightly floured surface. Roll into an 8- by 15-inch rectangle about 1/4-inch thick. Cut into fifteen 6- to 8-inch- long strips about 1 inch wide and twist each into a pretzel shape.

In a large pot, combine the water,beer, baking soda, and malt, and bring to a simmer over medium heat. Using a slotted spoon, lower the pretzels into the liquid, without crowding. Poach for 30 seconds, then remove from the liquid with the slotted spoon and put seam side down on the baking sheet.

Lightly brush each pretzel with the egg wash and sprinkle with kosher or coarse salt. Bake for about 10 minutes, or until golden brown. Serve the pretzels hot with spicy brown mustard.

NOTE; Malt is available at health food stores.

(Source: An American Place-Larry Forigone & photo google+)

FUN FOODS ON THE WAY!!!!

MY 2 YEAR BLOG ANNIVERSARY!!!!

IT'S BEEN 2 YEARS!!! -THANKS TO ALL OF YOU FOR TUNING IN!!!

ANY OF YOU WITH RECIPE REQUESTS -PLEASE EMAIL ME-kathygreer48@gmail .com

IT'S TIME FOR A CELEBRATION!!!!

(Source: photos- google+ and kaboom wallpapers)

BACK TO SCHOOL TIP

*5. Have your child write three questions on a note card to give to his or her teacher-What is your favorite meal? Do you have pets?-to develop a personal connection.

(Source: dash magazine & kaboom wallpaper)

Peanut Butter and Jelly Whoopie Pies

*Back To School Collection-HANDS-ON: 1 hr *TOTAL: 1 hr (plus cooling) *MAKES: 15

FOR CAKES:
1-1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
2/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk

FOR FROSTING:
3 large egg whites
1/2 cup sugar
1/4 tsp salt
2 sticks (1 cup) butter, cut into bits, at room temperature
1/2 cup Concord grape jelly, plus more for spreading

1. Position a rack in center of oven and preheat to 350 degrees.
2. For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.
3. Drop 1 heaping TB batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.
4. For Frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn't be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add 1/2 cup jelly and beat until incorporated.
5. Spread 1 heaping TB frosting on flat sides of the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

(Source: dash magazine & photo also)