Auntie Anne's Pretzels

Auntie Anne's Pretzels

Servings Size: 1

Ingredients :

•1 1/2 tsp Yeast

•1/2 tsp Brown sugar

•1 tsp Salt

•1 1/2 c Water
•4 c Bread flour
•2 tsp Baking soda
•2 c Warm water
•1/2 lb Butter
•2 Tbsp Honey
•White sugar Brown sugar.


Cooking Dirrections :

Preparation Instructions: Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

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7 gables inn creamy banana tiramisu recipe | restaurant recipes

Source: 7 Gables Inn - Fairbanks, Alaska
1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish
Stir together milk and coffee crystals until coffee is almost dissolved.
With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.

103 West Crab Cakes a la 103 West

Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January 18, 2001
A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the first classically trained chef that 103 West chef Gary Donlick worked for, taught him this recipe. The secret is to have everything cold.
6 ounces grouper, diced
2 tablespoons butter
1/2 bunch green onion, sliced thinly
1 large egg
1 teaspoon salt, or more to taste
1 tablespoon Dijon mustard
5 dashes Tabasco sauce
5 dashes Worcestershire sauce
1 cup heavy cream
1 pound jumbo lump crab meat, cleaned
    of all shell and cartilage
Place grouper and blade and bowl of food processor, in the freezer to chill for 20 minutes.
Meanwhile, in a small skillet, melt butter over medium heat and cook the green onions until just wilted. Set aside to cool to room temperature.
Remove grouper and food processor pieces from freezer. Place grouper in the processor bowl and puree on high about 1 minute. Scrape down the bowl with a rubber spatula. Add egg and process the mixture until smooth and shiny. Scrape down the bowl again and add salt, Dijon mustard, Tabasco and Worcestershire. Process until incorporated. With the machine running, add heavy cream in a slow, steady stream until incorporated. The mixture should be light and fluffy.
Preheat oven to 425 degrees F.
Fold crab and green onions into the fish mousse. Place four 3-inch metal ring molds on a lightly oiled nonstick ovenproof pan and fill with the crab mixture. Saut? cakes over medium heat until lightly browned on each side, about 3 minutes per side. Remove rings and place pan in oven. Bake for 12 to 16 minutes, until springy to the touch.
The restaurant serves these appetizers with lobster sauce and seasonal lettuces.
Per serving: 431 calories (percent of calories from fat, 65), 35 grams protein, 3 grams carbohydrates, 1 gram fiber, 32 grams fat, 246 milligrams cholesterol, 1,213 milligrams sodium