Soft granola bars take 2

Made these today- they are great- but made some changes. Added wheat germ and flax seed and nuts. Would not use tinfoil again- it really stuck and was hard to get off. Might use more salt and cardamom next time. 

White House Fruit and Oat Bars

Published: May 11, 2010

Adapted from Bill Yosses, White House pastry chef

Related

• The White House Pastry Chef Revamps Sweets (May 12, 2010)

Time: About 50 minutes, plus time for cooling

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan
2 cups rolled oats
1/2 cup mixed seeds, such as pumpkin, sunflower and sesame
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup maple syrup
Pinch of salt
1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)
1 teaspoon ground cardamom or cinnamon.

1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.
Yield: 2 dozen bars.

Super Bowl Soft Pretzels

This is my 3rd time making them- usually for the Super Bowl. Easy and delicious! Recipe from Bobby Flay.

Soft Pretzels:

• 1 1/2 cups warm water
• 2 tablespoons light brown muscovado sugar
• 1 package active dry yeast
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 2 whole eggs, beaten with 1 tablespoon cold water
• Coarse sea salt 

For the Soft Pretzels:

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

Turnip soup part deux

Since my last turnip soup was a bit of an uneaten dud, I decided to try again (we had a bag full of turnips and a snow day!). This was a huge success.

I combined 2 recipes one from A Good Appetite (NYT) and the old one.

1.  Sauteed one small onion.
2. Peeled and cut up about 6 turnips. Added to onion.
3. Added vegetable broth to cover (one bouillion cube).
4. Boiled and cooked til soft (about 15 minutes).
5. Added a touch of smoked paprika and heavy whipping cream. Salt & pepper.



Served with bread and olive oil.