Welcome to this week’s challenge recipes! All the same rules apply. You have until 8a.m. CST to get your recipes from the last challenge posted. I am a little early with these but we have a slightly busy weekend ahead! As I am sure you do too. Have a LOVELY 4th of July. Be safe. Eat too much. Take a nap.
If you have a sec click on the Madsen Cycles link in my right side bar and help me enter to win that VERY cool bike! You can read all about the contest when you get to their website. Heck, you may want to throw your name in the hat as well.
Oh…and one more thing. BIG Vintage GiveAway will be announced Monday…so stay tuned! This giveaway has nothing to do with the Friday Baking – its a just because giveaway!
First up the savory recipe. Thanks to Rachel I can tell you these are some fine pretzels. Why don’t you mosey over and take a look at her blog while you are at it? Great photos and some awesome recipes.
* 2 1/4 teaspoons dry active yeast (1/4 ounce)
* 1/4 teaspoon coarse salt
* 2 teaspoons sugar
* 1 cup warm water
* 3 cups all-purpose flour, plus more for surface
* 1/8 teaspoon cayenne pepper
* 2 tablespoons unsalted butter, softened
* Vegetable oil, for baking sheets
* 3 tablespoons baking soda
* 1 tablespoon pretzel salt
* Assorted mustards, for serving
1. Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
2. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
3. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
4. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
5. Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.
Now for your yummy sweet recipe…German Chocolate Cake. I picked this because I am constantly amazed at the peeps who only ever use cake mixes. Don’t get me wrong…cake mixes are GREAT and I do use them. I have about 3001 Bundt cake recipes that use cake mix. Plus cookie recipes and cake pops. But you really should have a repertoire of good from scratch cake recipes for special occasions.
This is usually the cake we make for Husband’s birthday. It just maybe his favorite.
* 4 ounces Baker’s German’s Sweet Chocolate, melted and cooled
* 2 1/3 cup cake flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup butter, room temperature
* 1 cup buttermilk, divided
* 1 teaspoon vanilla
* 2 eggs
* Coconut pecan frosting and filling, below
Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.
Coconut Pecan Frosting and Filling
* 3/4 cup evaporated milk
*1 cup sugar
* 1/2 cup butter
* 1 teaspoon vanilla
* 3 egg yolks, slightly beaten
* 1 1/3 cups Baker’s Angel Flake coconut (3-ounce can)
* 1 cup chopped pecans
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
NOTE: The original recipe called for 1/2 cup light brown sugar and 1/2 cup white sugar for the frosting. HOWEVER, Rachel found the frosting gets too hard if you use brown sugar.