Brown Sugar and Cinnamon Butter

Brown Sugar and Cinnamon Butter is perfect with homemade breads.

INGREDIENTS:

• 1/2 cup butter, softened
• 4 teaspoons packed brown sugar
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cinnamon

PREPARATION:

Beat all ingredients until fluffy. Store in refrigerator

Basic Biscuit Baking Mix

This mix can be used instead of the store-bought biscuit baking mix.

INGREDIENTS:

• 8 cups flour*
• 1-1/4 cups nonfat dry milk powder
• 1/4 cup baking powder
• 1 tablespoon salt
• 2 cups solid shortening

PREPARATION:

In a food processor** with a large bowl, place dry ingredients. Process to mix. Add shortening a few scoops at a time. Process until mixture resembles small peas. Store in a airtight container in a cool, dry and dark place.

*You may use all white flour, bread flour, unbleached flour, wheat flour or in combination.

Bread Machine Cheddar and Bacon Bread Recipe

This bread machine recipe for Cheddar and Bacon Bread is great for a brunch or with a salad for dinner.

INGREDIENTS:

• 1-1/3 cups water
• 2 tablespoons vegetable oil
• 1-1/4 teaspoon salt
• 2 tablespoons plus 1-1/2 teaspoons sugar
• 4 cups bread flour
• 3 tablespoons nonfat dry milk
• 2 teaspoons dry active yeast
• 2 cups shredded cheddar or swiss cheese
• 8 slices bacon, crumbled
• -or- 3 tablespoons bacon bits*

PREPARATION:

Place ingredients in bread pan in order listed or according to manufacturer's directions. The cheddar cheese and bacon are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.

Irish Soda Bread

This recipe for Irish Soda Bread is made in the bread machine.

INGREDIENTS:

• Ingredient ----- 1-1/2 Pound ----- 2 Pound Loaf
• Buttermilk-----1-1/3 cups ----- 1-3/4 cups
• Honey ----- 2 tablespoons ----- 3 tbl.
• Vanilla ----- 1 teaspoon ----- 1-1/2 tsp.
• Shortening ----- 2 tablespoons ----- 3 tbl.
• Uncooked Oatmeal ----- 1/2 cup ----- 2/3 cup
• Bread Flour ----- 3 cups ----- 4 cups
• Baking Soda ----- 1/2 teaspoon ----- 3/4 tsp.
• Active Dry Yeast ----- 1-1/2 teaspoons ----- 2 tsp.
• Raisins, optional ----- 1/2 cup ----- 3/4 cup

PREPARATION:

Place ingredients in bread pan in order listed or according to manufacturer's directions. The optional raisins are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.

French Bread Recipe

This is one of the easiest bread recipes. It only uses four ingredients, and makes a wonderful loaf of chewy bread.

1 pkg. active dry yeast
1-1/4 cups warm water, 110-115 degrees
2-3/4 to 3 cups bread flour
1 tsp. salt

Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place bread dough in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.

Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place the loaf of bread, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.

Slash top of bread loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool.

Basic Biscuit Recipe

Here is a simple recipe for biscuits.

INGREDIENTS:

• 1/4 cup shortening
• 2 cups self-rising* flour
• 3/4 cup (approx.) milk

PREPARATION:

Preheat oven 450 degrees F. In large bowl, cut shortening into flour until mixture resembles coarse crumbs. With fork, stir in enough milk to form a soft dough or until dough pulls away from the bowl. Turn dough onto floured surface.

With floured hands knead until smooth, 10 - 12 times. Roll dough to 1/2 inch thickness. Cut with floured 2-inch round cutter. Place biscuits, lightly touching, on ungreased baking sheet. Bake for 10 to 12 minutes. Makes 12 to 14 biscuits.

How to Make Hot Chocolate

Hot chocolate can be a delicious and comforting beverage, especially during cold winter months. If chilled, however, you'll have a refreshing drink or possibly a dessert depending on how you dress it up.

But hot chocolate should not to be confused with hot cocoa. The former is made with actual chocolate and is a richer, much more substantial beverage. The latter is produced from cocoa powder or from a manufactured product containing cocoa powder such as hot cocoa mixes available at grocery stores.

This article concentrates on hot chocolate and will serve as a guideline as to how you can prepare it. Experiment with your own recipes and see what you can create. The possibilities are endless!

Ingredients

• Chocolate
• Milk or water
• Flavorings, such as herbs, spices, liqueur, etc.

Steps

1. Obtain some good quality chocolate. This can be milk, dark, or even white chocolate, depending on your preferences and flavors you wish to add.
   
   
   • If you have some unsweetened chocolate lying around, hot chocolate is a great way to use it up. Simply add sugar to sweeten it.
2. 
   
   Chop the chocolate finely on a clean cutting board or counter. Make sure the cutting surface has not been exposed to onions or other strong smelling foods. Residual odors can contaminate the chocolate and impart undesirable flavors.
   
   The amount of chocolate you use depends on how strong and rich you want the beverage to be. A good starting point is 25g of chocolate per cup of liquid. If you need more chocolate, simply add it.
3. Turn the stove top to a medium-low or low setting. Pour milk or water into the pot and gently add the chopped chocolate.
   • Some people prefer milk for a richer flavor, while others favor water. The choice here is yours, but whatever you use, make sure each serving of hot chocolate is at least 4oz (120ml) for a richer beverage and at most 8oz (240ml) for a thinner beverage.
   • This is the point where you can add liqueur if you wish. Doing so now will burn off some of the alcohol and mellow out the flavor.
   • Spices and other flavorings can be added here as well, to increase their flavor presence in the hot chocolate, because they will have the opportunity to steep for a longer period of time. However, if you want a subtler, less pronounced flavor, hold off for now.
4. Stir continuously with a whisk until the liquid and chocolate combine completely. Just when you think the two are incorporated, you might notice black flecks scattered in the chocolaty matrix. These flecks are bits of unmelted chocolate, so you should continue to stir until they disappear.
   • Sometimes, whisking vigorously is necessary to dissolve unmelted chocolate completely.
   • If the mixture becomes too hot, or you feel that it might burn, remove pot from the heat and continue to stir, allowing the temperature to reduce. Put pot back on heat once the mixture has cooled.
5. Add desired flavorings once you have a fully emulsified liquid in the pot. Liqueur can also be added, but if you do so now, you might find the flavor too strong because the alcohol will not have had a chance to evaporate.
6. Turn off the heat and pour in cups immediately afterwards. Garnish with whatever you wish, such as mint leaves, cinnamon sticks, or whipped cream.
7. Enjoy! And have fun with trying out all sorts of variations!

Tips

• The richness of your hot chocolate will usually determine how much you will drink or serve to others. Generally, a richer beverage should be served in 4oz cups such as an espresso cup due to the density of the beverage. A thinner, less chocolaty beverage can be served in more liberal portions, such as coffee cups or mugs.
• The cocoa content of the chocolate will contribute a lot to the flavor and intensity of the beverage. For example, hot chocolate made with 85% chocolate will be strong and not as sweet as most people are familiar with. To balance this out, add sugar, sweeter chocolate, or even milk chocolate for a more rounded flavor.
• Combine different chocolates of various origins, percentages, and even types, such as mixing milk with dark. You can even use flavored bars.
• Feel free to add a tablespoon or two of cream for added richness.
• Store unused portions in the refrigerator to enjoy at another time. Or, refrigerate an entire batch for a cold, refreshing treat.
• Experiment with different herbs and spices, such as basil, fennel, thyme, nutmeg, and ginger. Combine herbs with fruits for added interest.
• Play around with when to add the flavorings. Sometimes, certain herbs and spices will need to "steep" while you prepare the hot chocolate, so their flavor can be fully extracted. Other times, however, you can add them towards the end of the process. See what works for you.

How to Make Chocolate Frosting

Here is an easy homemade chocolate frosting to complement any cake or dessert.

Ingredients

• 6 Tablespoons of butter or margarine (softened)
• 1/2 cup of powdered cocoa
• 2 cups powdered sugar
• 2 egg yolks
• 1/3 cup milk
• 1 Teaspoon of vanilla for flavor (If you have it)

Steps

1. Using an electric mixer, beat butter until it is fluffy.
2. Add cocoa and sugar with milk and egg yolks
3. Beat until the mixture is spreading consistency
4. Add the vanilla and blend

Tips

• The icing should be of a consistency that can be easily spread without tearing the cake.
• If frosting is too thick to spread easily, add a drop or two of additional milk until frosting reaches the desired consistency.
• Raw eggs carry the risk of salmonella.

How to Make Hot Chocolate Mix from Pure Cocoa

Hot chocolate with marshmallows Mmm... hot chocolate. It's a great winter drink, and it's even better when it doesn't come from a mix.

Steps

1. Get a mug. It is traditional that cocoa is drunk from a mug but a cup will do if that's all you have. You need to know the capacity of the mug. Most are 10 oz. but some are 8 and some more than 10.
2. Put one teaspoon of sugar in the mug.
3. Measure out one rounded teaspoon of cocoa powder and put it in the mug. You may want to use more but for the first time, start with one.
4. Add two teaspoons of water. The next step is what paint chemists call "wetting out the pigment." Stir the sugar, water and cocoa until the cocoa is completely wetted out. You can tell this by the appearance of the surface. If it is reflective, you have wetted out the cocoa. If it is not, you need to stir more and possibly add a few more drops of water.
5. Add about one inch of milk and stir to completely mix your cocoa paste and milk. Fill the rest of the mug with milk, up to about 1/2 an inch off the top. The mix will expand about 5% on heating, so don't over-fill.
6. Put the mug in the microwave. For an 8 oz cup, heat (on highest setting) for one minute, 45 seconds. For a 10 oz cup, heat 2 minutes, 10 seconds.
7. Watch the cup for the last 20 seconds. For some reason, the cocoa tends to foam up. Usually this does not happen but, just in case, watch. If it does, open the door and stir. Take out the spoon, close the door and finish heating.
8. Enjoy!

Tips

• If your taste runs to more cocoa, use more.
• Sprinkle with cinnamon or extra cocoa powder over the top if desired.
• A dollop of whipped cream can also be added if desired - but this is getting into the unhealthy side of things!
• Add marshmallows if you like them. If you are a vegetarian, purchase vegetarian marshmallows from your health food store.
• If you make the hot chocolate using a kettle rather than a microwave, some people prefer the hot water to be poured straight onto the cocoa powder and then add the milk; this is to avoid a "scalded" taste to the milk. This is a personal choice, you may or may not detect the difference. Mix well, whichever way you choose to pour your milk (and/or water).
• Leave out the sugar if you like the strong, bitter taste of cocoa. It's an acquired taste but it is really, really good if you get used to it.
• Cocoa still carries the anti-oxidants found in chocolate, so enjoy without guilt.
• Vegetarians and vegans can substitute soy milk, rice milk, oat milk etc. for dairy milk. Vanilla soy milk adds quite a delicious touch if you purchase a good quality brand.

Warnings

• Don't attempt to overheat. Also note item about last 20 seconds of heating (above).
• TAKE THE SPOON OUT BEFORE YOU PUT THE CUP IN THE MICROWAVE!

Things You'll Need

• Mugs
• Spoon
• Milk
• Cocoa
• Microwave
• Water
• Sugar

How to Make a Chocolate Cake

Are you looking to make a delicious chocolate cake? There are so many variations, it might be difficult to choose a single recipe. Here's a simple one to get you started, along with several variations to suit the occasion.

Ingredients

• 1 1/2 c. flour
• 1 c. sugar
• 1/2 tsp. salt
• 1 tsp. baking soda
• 3 tbsp. cocoa
• 1 tsp. vanilla
• 1 c. water

Steps

1. Sift the dry ingredients together (flour, sugar, salt, baking soda and cocoa).
2. Stir in the liquid ingredients (vanilla, water).
3. Pour the mixture into an 8 inch greased and floured round pan.
4. Bake at 350 degrees F. for 30 minutes.
5. Let the cake cool.
6. Frost as desired.

How to Substitute Cocoa for 2 Squares Semisweet Choc

We all love chocolate!

Missing the right chocolate for the recipe? Craving that chocolate cake? Need a quick substitution for chocolate? Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient. If you are in a jam, then hopefully one of these suggestions will work.

Steps

1. Unsweetened baking chocolate: Combine 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil. This will make the equivalent of 1 ounce of unsweetened baking chocolate.
2. Semisweet Chocolate: 9 tablespoons cocoa, 7 tablespoons sugar, 3 tablespoons shortening. This will make the equivalent of 6 ounces of semisweet chocolate. Do not use in chocolate chip cookies as this is not in chip form.
3. Sweet Baking Chocolate: 4 tablespoons + 2 teaspoons sugar, 4 tablespoons cocoa, 2 tablespoons + 2 teaspoons vegetable shortening. Again, do not use in a chocolate chip type cookie as this is not in chip form. This will make the equivalent of 4 ounces of sweet baking chocolate.

How to Sprinkle Sprinkles

Sprinkles are colorful yet tasty shapes, they are delicious but can be hard to control. Follow these simple steps to get a sprinkle free table.

Steps

1. Place a large glass bowl under your food substance that you wish to sprinkle.
2. Flick up the lid which is called "sprinkle" making sure "pour" is firmly closed.
3. Pick the sprinkles up with the hand you would write with for maximum control.
4. Gently shake the tub until food is covered to the desired amount.
5. Remove food from bowl.
6. Replace excess sprinkles back into sprinkle tub.

Tips

• Bowl must be larger than food or plate that its on.

Warnings

• Sprinkles can be unpredictable and end up all over your floor.
• Lids may come loose off tub.
• Bowls are liable to break.

Things You'll Need

• Sprinkles
• Bowl
• Table

How to Scale Ingredients for Baking

Successful baking depends, to some extent, on accurate scaling or measuring of ingredients. Knowing and using proper tools is the key to this task.

Steps

1. Fluff flour first with a spoon.
2. Spoon flour into an appropriate measuring cup.
3. Level flour by sweeping a straight blade object across the top of cup.
4. Pack brown sugar into a dry measuring cup.
5. Use either dipping method or flour measuring method to scale granulated white sugar.
6. Use dry measuring cups to measure dry or liquid ingredients.
7. Do not use fluid measuring cups to measure dry ingredients.

Tips

• If use a dry measuring cup to measure honey, syrup or molasses, coat it first with vegetable oil to prevent sticking.

Warnings

• Do not let brown sugar stand uncovered for a long period of time because a crust will form on the surface

How to Make a Red Velvet Cake

Ingredients

For cake:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa
• 1 1/2 oz red food coloring
• 1 teaspoon salt
• 2 1/2 cups flour
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon soda
• 1 tablespoon vinegar

For Frosting:

• 1 c. sugar
• 1 tsp. vanilla
• 3 tbsp. flour
• 1 c. butter
• 1 c. vitamin D whole milk

Steps

1. Gather all of the ingredients.
2. Cream shortening and gradually add in sugar.
3. Add eggs one at a time, beating well after each egg is added.
4. Make a paste out of the cocoa and food coloring, then add in cream.
5. Add salt, flour, vanilla, and buttermilk, beating well after each ingredient is added.
6. Pour vinegar over the batter.
7. Stir until well mixed.
8. Finally, put the cake in a 30 inch cake pan (can other size if preferred) and bake in a 350 degree oven for 30 minutes.
9. Wait about 20 minutes to cool before frosting.
10. FROSTING RECIPE
11. Cook flour and milk in a double boiler until thick, stirring constantly.
12. Cream sugar, flour, and vanilla until light and fluffy.
13. Blend the cooked mixture with the creamed one and keep refrigerated.
14. Frost the cake and enjoy!

Warnings

• 
  
  Wear oven mitts when handling cakes or any other hot food.
• If you use other than whole milk for the frosting, your frosting may come out too runny.

Things You'll Need

• cake pan
• double boiler

How to Make a Red Velvet Cake

A Red Velvet cake can be a delicious dessert for almost any occasion, and it doesn't have to be a hard cake to make either! Read on to find out how to make this delectable dessert.

Ingredients

For cake:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa
• 1 1/2 oz red food coloring
• 1 teaspoon salt
• 2 1/2 cups flour
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon soda
• 1 tablespoon vinegar

For Frosting:

• 1 c. sugar
• 1 tsp. vanilla
• 3 tbsp. flour
• 1 c. butter
• 1 c. vitamin D whole milk

Steps

1. Gather all of the ingredients.
2. Cream shortening and gradually add in sugar.
3. Add eggs one at a time, beating well after each egg is added.
4. Make a paste out of the cocoa and food coloring, then add in cream.
5. Add salt, flour, vanilla, and buttermilk, beating well after each ingredient is added.
6. Pour vinegar over the batter.
7. Stir until well mixed.
8. Finally, put the cake in a 30 inch cake pan (can other size if preferred) and bake in a 350 degree oven for 30 minutes.
9. Wait about 20 minutes to cool before frosting.
10. FROSTING RECIPE
11. Cook flour and milk in a double boiler until thick, stirring constantly.
12. Cream sugar, flour, and vanilla until light and fluffy.
13. Blend the cooked mixture with the creamed one and keep refrigerated.
14. Frost the cake and enjoy!

Warnings

• Wear oven mitts when handling cakes or any other hot food.
• If you use other than whole milk for the frosting, your frosting may come out too runny.

Things You'll Need

• cake pan
• double boiler

How to Make a Pie Crust in a Food Processor

Pie crust is a hard thing to make, especially by hand. The food processor makes it much easier, but it still can turn out badly. This recipe is for making a double crust (bottom and top) in a 12- or 14- cup processor.

Ingredients

• 2 cups all purpose unbleached white flour
• 1/2 cup whole wheat flower or an additional 1/2 cup of white flour
• 1 teaspoon(ish) salt
• 1 tablespoon(ish) sugar
• 1/2 cup salted butter
• 1/2 cup shortening
• 8-12 tablespoons iced water

Steps

1. Place all your dry ingredients in the food processor, with the multi-purpose blade (the standard metal cutting one) and pulse three to five times for one and a half seconds each pulse.
2. Add the butter, cut into little chunks, and pulse three to five times for one and a half seconds per pulse. Lift the mixture completely by stirring it in an upwards motion, bringing the stuff on bottom to the top.
3. Add shortening in little chunks and pulse three to five times for one and a half seconds per pulse. Lift the mixture again.
4. Add three or four tablespoons of iced water (no chunks of ice should be added) and pulse three to five times for one and a half seconds per pulse. Lift mixture.
5. Add three or four more tablespoons of water. Pulse and lift, as above. Add just enough water that the mixture forms a dough and lifts away from the food processor walls.
6. Squeeze some of the mixture in your hand. It should be lightly sticky but still soft and fluffy.
7. Transfer the mixture into a bowl and shape into two approximately even balls.
8. Set down a large sheet of waxed paper or a pastry cloth with some flour on it. Use your hand to press one of the balls into a disc. Then roll it out, being careful not to rip it, until it's a bit bigger then a pie pan and approximately round.
9. Place your pie pan on the rolled out dough upside down and. Using the wax paper to lift the dough, flip the whole deal over. Tuck your pie dough down into the pan without stretching or ripping it.
10. Use the other dough for the top crust or for a second pie, depending on your recipe.
11. Form the outer crust by pinching with fingers or pressing a fork along the rim. If the pie has a top crust, form both edges together.
12. Trim off any excess with a knife and roll it into the next crust. If you have small scraps left over, you can bake them separately with a little cinnamon and sugar, and just enough butter to make it stick.

Tips

• Learn to get the right amount of water. Too much, and you have a really tough crust; too little and it falls apart when you're making it. It may take quite a few bad crusts to get it figured out right, but once you do, it's like riding a bike.
• Keep the mixing to a minimum. Pulse as little as possible, especially after adding the shortening. The less you mix, the larger the chunks of fat are. The larger the chunks, the flakier and tastier your crust will be. Be careful, though, since you don't want fat chunks larger then about the size of peas.
• The less pressure you apply, the less working and mixing you do, the more tender the crust.
• Make sure you use plenty of flour on your work surface, hands and rolling pin. It will help keep the dough from sticking and tearing.
• If the dough rips and will not go back together by rolling against it or pushing back with hands, use a bit of water to help the sides stick to each other.
• If you don't have a food processor, you can mix pie crust with your hands, two forks or knives, or a pastry mixer. Mix the flour, butter, and shortening until they have a crumbly consistency, a bit like corn meal.

How to Make a Doughnut

This is how to make doughnuts and it might not work for everyone.

Ingredients

• 2 1/2 cup of flour
• 1/4 cup of sugar
• 2/3 cup milk
• 1 1/2 cup oil
• 2 eggs
• 2 tbsp.cinnamon

Steps

1. Mix all ingredients except the oil for about 2 min or until smooth.
2. Make three long, thick dough strips and then make them like a doughnut shape and connect the 2 sides really well.
3. Put the oil in a medium sized pan on the stove set on med or med high.
4. When warm (before the oil starts bubbling) gently place in one doughnut.
5. Keep in for approximately 7 minutes or until gold.
6. Let cool and enjoy!
7. Optional. Put more sugar in a bowl and dip the entire doughnut in it to make it taste sweeter.

Things You'll Need

• Medium pan
• Mixing bowl

How to Make a Cinnamon Pretzel

Ingredients

• For the Pretzels
• 1 loaf frozen white bread dough, thawed
• Flour, for dusting surface
• 1 egg, beaten
• 1/2 cup coarse salt
• For the Topping
• 1/2 cup powdered sugar
• 1 TBS ground cinnamon
• 1/4 honey -sugar glaze

Steps

1. Separate the dough into 14 sections. Lightly sprinkle flour on a large board or counter top. Roll each section of the dough in a 14-16 inch rope and form them into a the shape of a pretzel.
2. Put the dough into the refrigerator until you are ready to boil them.
3. Preheat your oven to 400 degrees F.
4. Add 4 quarts of water to a large pot and bring to a boil. Lower the heat and add the pretzels, three at a time.
5. Cook about 2 minutes until you see them rise to the surface. Carefully remove them and place on a paper towels to drain.
6. Place them on a buttered sheet pan, separating them about 3 inches apart.
7. Brush with a beaten egg. Brush on the cinnamon topping
   
   .
   • Use a small bowl and add the topping ingredients, combining it with 1-2 Tbs water to create a glaze and set aside.
     
     .
8. Brush the pretzels with honey mixture and bake about 15-20 minutes until they are brown.^[1]

Tips

• Soft pretzels are best eaten fresh-baked and salted on top.
• Dip them in a dipping sauce of choice, or mustard for a different taste.
• The thickness is determined by now thin you roll them.

Warnings

• Use a slotted spoon to remove the pretzels from the boiling water. Be careful not to burn yourself.

Things You'll Need

• large pot
• pastry brush
• slotted spoon

How to Make Spider Pretzels

This is a fun, easy and quick snack to make. Great for lunch to bring to your child's school or your child's party, or a nice after school snack.

Ingredients

• Sticky peanut butter (creamy) or Hershey's Chocolate Bars or Ice cream or whipped cream.
• Pretzels in traditional shape
• Pretzel sticks
• Sprinkles (optional)
• M&Ms (optional)

Steps

Peanut Butter

1. Put 3-5 tablespoons of peanut butter in a bowl, depending on how much pretzels you have.
2. Take 8 pretzel sticks.
3. Coat the pretzel sticks in the peanut butter by dipping the whole thing in the bowl. Let it rest on a cookie sheet.
4. Take one regular sized pretzel, and coat the whole thing in peanut butter.
5. Take the legs and put it on each side of the regular pretzel, leaving space in the front.
6. Put M&Ms, sprinkles and other candy on the thing
   • You could use a few m and ms for eyes.
7. Freeze for 10-20 minutes, depending on what you think is best, or until frozen but slightly creamy.

Hershey Chocolate

1. Heat the chocolate or proceed to the next step if it is melted.
2. Pour the melted chocolate into a bowl.
3. Dip the eight pretzel legs in the chocolate and place on the cookie sheet.
4. Take the original shape and then dip it in the chocolate.
5. Connect it together the same way you did in the peanut butter version. Freeze for 20-30 minutes or until frozen.
6. When ready to serve heat in the microwave for 5 to 7 seconds, so it is frozen but still hot.

Ice Cream

1. Melt the ice cream.
2. Pour the melted ice cream into the bowl.
3. Dip eight stick pretzels and one in the original shape in the ice cream.
4. Put it together in a shape of a spider.
5. Freeze for 1 hour.
6. When ready to serve place in microwave for 5 seconds.

Whipped cream

1. Spray a bunch of whipped cream in a bowl.
2. Dip 8 legs and one that is in the original shape in the whipped cream.
3. Put it together to make it in a shape of a spider.
4. Freeze for 10 to 15 minutes.
5. When ready to serve heat in microwave for 5 to 10 seconds.

How to Make Soft Pretzels

Ingredients

• 1 package yeas
• 11/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 4-5 cups flour
• Pretzel salt
• 1 TBSP baking soda
• 1 QT pan of simmering water on stove
• Slotted Wide Spoon
  

Steps

1. Combine water and yeast in a large bowl.
2. Add sugar and salt.
3. Add flour until you have a stiff, pliable dough.
4. Place on floured surface. Knead the dough for about 5 to 8 minutes, this will let the gluten develop and the dough more flexible to work with.
5. Shape the dough in whatever form you want.See the tips to learn how to make a pretzel shape. Have fun with it! When your shape is complete, Let it rest on a greased sheet until the pretzels look raised a bit.
6. Take pan of simmering hot water and mix in baking soda. Stir & Bring to a gentle boil. This mixture makes the distinctive shine and taste of Pennsylvania Dutch pretzels and is the SECRET to great pretzel taste!
7. Place pretzel on slotted spoon. Quickly dip your formed pretzel into the saucepan and lift up after 10 seconds. Do not let it sit there too long. Then place back on the greased sheet. Sprinkle with pretzel salt.
8. Bake at 425ºF for 6-7 minutes, or until golden. Cool on wire racks. May be frozen for future use.

Tips

• Pretzel history is that the shape was created by monks as a token for children who learned their prayers. To make this make a loop , double twist and flip over, press the "arms" into the dough.
• Pretzels are fun to use to teach children how to learn the alphabet and also spell. Some children learn best by touching.

Warnings

• SUPERVISION NEEDED FOR BOILING WATER AND HOT STOVE.
• While soft pretzels are best eaten when warm, be careful while handling the pretzels that come straight out of the oven! Let the pretzels cool first for a couple of minutes. Cooled pretzels may be frozen and reheated.