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The leaves are falling and that means it is football season.  This season, bring the tastes of the stadium home with this classic pretzel recipe.  You can pair it with your favorite dipping sauce and game watching beverage!

Ingredients:

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups Swany White Flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit until the mixture begins to foam, usually about 5 minutes.
2. Next, add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Then switch to medium speed and knead until the dough is smooth and pulls away from the side of the bowl.  This will take about 5 minutes.
3. Take the dough from the bowl, clean the bowl and then use the vegetable oil to oil the bowl.
4. Add the dough to back into the bowl and cover with plastic wrap to rise in a warm place for approximately 50 to 55 minutes.   Dough should double in size.
5. Preheat the oven to 450 degrees F. and line 2 half-sheet pans with parchment paper,  lightly brushing with vegetable oil.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
7. While waiting for water to boil, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
8. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
9. Place finished pretzel onto the parchment-lined half sheet pan.
10. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
11. Once removed from the water, return to the half sheet pan.
12. Brush the top of each pretzel with the beaten egg yolk and water mixture, then sprinkle with the pretzel salt.
13. Bake until dark golden brown in color, approximately 12 to 14 minutes.
14. Transfer to a cooling rack for at least 5 minutes before serving.
15. Serve with melted cheese, mustard, or your favorite dipping sauce, and maybe a cold beverage.

This time of year kitchens are full of the smells of pumpkin , cinnamon, nutmeg, and the many spices of the season.  pumpkin can be delicious in breads and cakes, but we think that the sweet potato can also make a “sweet treat”.  This sweet potato muffin is just one example, try these muffins, or try switching the pumpkin in your recipes with sweet potato, and you may be “sweetly” surprised.

Ingredients

 

The idea of making your own pasta, my seem daunting with the many complicated recipes full of specialized ingredients, we have found that making pasta can be easy with this recipe.  You can make this plain or spice it up with some fresh herbs or garlic.

 

Ingredients:

• 2 cups Swany White Flour
• 1/2 teaspoon sea salt
• 3 large eggs

Directions:

1. On a flat surface, combine the flour and salt, make a well in the center of the flour and slat mixture, and add the eggs.
2. Gently mix the eggs, gradually drawing in flour with each stroke, stiff dough will form,  Knead for 8-10 minutes.
   •  _{Note: If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Remember that this dough is not bread dough and it will be much stiffer. The longer you work it, the smoother and more pliable it will become.}
3. Once you reach that nice silky texture, cover dough tightly with plastic wrap, and allow it to rest for around 45 minutes.
4. Once dough has rested, divide the dough into four portions and roll into a small, flat circle.

Now it is time to ROLL.

If you have a pasta machine, or a stand mixer attachement:

• This will require passes, throughout each thickness setting for the best results. Begin with the highest setting and run it through once or twice there. Continue to adjust the settings to be thinner and thinner until you have a nice thin sheet of pasta.
• To help in squaring up the edges and keeping things even, fold dough strip into thirds between each pass.
• When you have desired thickness,  simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.

If you don’t have a pasta machine, that is ok, you can use a rolling pin and knife:

• Roll each portion of dough out on a well-flour surface, keeping in mind you will need to roll it out as thin as you possibly can, as it will plump during the cooking process.
• Cut into thin strips.
  • _{Note that if at any point, your pasta is sticking to the surface of the the machine, or your rolling pin, add more flour.} 

Once your pasta is cut, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.

You know it is fall when everywhere you go, you can get just about anything with pumpkin spice.  The flavors of pumpkin, cinnamon, clove, allspice, and nutmeg are definitely fall flavors and they are bursting in this wonderful pumpkin bread.  Easy to make and delicious to taste!

Ingredients

October 10th is National Angel Food Cake Day in the United Stated.  We devote this day to the delicious fluffy cake that originated in the U.S. and has been popular since the 19th century.

The first recipe for this cake was published in 1871. It was titled “Snow-Drift Cake” and in 1886, the name “Angel Food Cake” was mentioned for the first time most likely because of its airy light texture.

 

Ingredients

These cool fall days call for delicious comfort food to keep us feeling warm and cozy.  With the incredible apple harvest, this easy apple crisp will definitely do the trick.  It is easy to make and even makes a great after school snack.  We love it best served warm, and with a little bit of vanilla ice cream.

INGREDIENTS

It is definitely apple season and many of us have so many that we don’t know what to do with them.  If you have apples left over after making juice and applesauce, try this delicious apple cake!  We love it fresh out of the oven.

 

Rainy fall days call for tasty warm comfort foods like a good harvest soup.  Nothing goes better with soup then fresh baked bread for dipping.  These easy to make wild rice biscuits are perfect for dipping, or just slathering with butter and eating plain.

 

Ingredients:

• 4 cups Swany White Wild Rice Flour
• 2 tbsp baking powder
• 2 tsp salt
• 1/4 cup shortening
• 1 1/2 cups milk

 

Directions:

1. Sift dry ingredients together.
2. Cut shortening in with dry ingredients until the mixture looks like coarse meal.
3. Add milk and combine to a soft dough.
4. Turn lightly onto a floured board and knead slightly.
5. Roll dough out to 1/4 – 1/2 inch thick
6. Bake at 450 degrees for 12-15 minutes whole, or use a biscuit cutter (or glass) to cut into circles.

On these crisp autumn days, there is something about fresh baked tasty treats tat is so comforting.  These wild rice muffins make an awesome breakfast or snack.  With their nutty texture, they are definitely a fall comfort food!

 

Ingredients:

• 1 cup boiling water
• 3/4 cup butter
• 1 1/4 cup sugar
• 2 eggs
• 3 1/4 buttermilk
• 4 cups Swany White Wild Rice Flour
• 5 tsp. baking soda
• 1/2 tsp. salt
• 1 cup cooked wild rice
• 1/4 blueberries, cranberries, raisins or nuts (optional)

Directions:

1. In a mixing bowl combine butter, sugar, and eggs until creamy.
2. Add buttermilk and water; mix well.
3. Mix in flour, soda, and salt.
4. Add rice and other add-ins.  If batter is too thick, add more buttermilk.
5. Fill muffin tins 2/3 full.
6. Bake at 400 degrees for 21 minutes.

**For better muffins set overnight.**