Carrot Molasses Whole Wheat Pretzels Food

CARROT MOLASSES WHOLE WHEAT PRETZELS

Steps:

• In large bowl combine first eight ingredients.
• Add flour to make soft dough, turn out on floured surface, knead in enough flour to make moderately stiff dough knead 6-8 minutes.
• Place in greased bowl, grease top cover.
• Let raise til doubled in size about 1 hour.
• Punch down, divide into four parts.
• Let rest 10 minutes.
• Divide each part into 6 pieces, roll each into 10 inch rope, Shape into pretzels.
• place on greased baking sheets, Cover, let raise 30 minutes.
• Combine egg white with water, brush pretzels, bake 15 minutes or til golden brown.

SHERRY VINEGAR AND MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

WHOLE WHEAT PRETZELS

Steps:

• Dissolve yeast, sugar and salt in warm water: let yeast mixture stand 5 minutes, or until foamy.
• Combine flours and cheese in large mixing bowl.
• Add yeast mixture; beat at low speed until well-blended.
• Turn dough out onto lightly floured surface, and knead until smooth.
• Cut dough into 32 pieces, using kitchen shears dipped in flour, or a floured dough slicer.
• Shape each piece into a ball.
• Roll each ball on a lightly floured surface to form a rope about 14" long.
• Twist each one into a pretzel shape; place on baking sheets coated with cooking spray.
• Combine egg white and water; mix well.
• Brush each pretzel with egg white mixture.
• You may also sprinkle sesame seeds on top.
• Bake at 425° for 12- 15 minutes, or until lightly browned.