Quick Pickles

Adapted from Rachael Ray's recipe

• 1/2 cup cider vinegar
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1-2 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle (I've used several different types of cucumbers too.)

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Yogurt Pops

2c yogurt - any type you like - we like raspberry fruit on the bottom
2c fruit - either fresh or frozen
1/2c-3/4c confectionary sugar

Mix in blender. Pour into molds (popsicle molds, ice trays with sticks, small paper cups with sticks etc)
Freeze.  Eat.

Fun to make with the kids, yummy, and pretty nutrious - bonus.

Pretzels

Copycat Recipe of Aunt Annie's Pretzels

Ingredients:1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Notes:  Sometimes we'll think outside the box and do some pretzel art - make some beetles by making a body and 6 legs or an octopus, dinosaur etc. Decorating with chocolate chips or other candies.

Churros

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

1.In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

3.Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
 
Notes: It can fill your cravings for the fair food year around. If you don't have a pastry bag, just use a plastic bag with a corner cut off.
 
Recipe from Allrecipes.com.

Caramel Popcorn

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

1.Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2.Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3.Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

4.Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Recipe taken from Allrecipes.

Granola Bars

1/3c oil (olive, canola whatever you prefer)
3/4c brown sugar
2T honey
1t vanilla
1 egg
1c whole wheat flour
1t cinnamon
1/2t baking powder
1/4t salt
1 1/2c oats
2c cereal (form of Cheerios, crisp rice, or granola type)

Optionals: 1-2 cups of: nuts, raisins, chocolate chips, dried fruit, peanut butter chips, etc.

Combine oil, brown sugar, honey, vanilla, and egg.
Add flour, cinnamon, baking powder, and salt. Mix well.
Stir in rest.

Spray a 9x13 pan. Press mixture evenly into the bottom of the pan.
For chewy bars: 350 for 20-30min, until ightly browned on edges.
For crunchy bars: 300 for 40-50min until brown all over.

These can be frozen to be used for later.

Tips:
This is  a great base for granola bars so feel free to experiment and make it even more healthy with flax seed, bananas etc.

Recipe is from 30 Day Gourmet Cooking Manual.