Soft Homemade Pretzels

I have Instagram (who doesn't, right?)and so this baking blog of mine has kind of gone by the wayside...until now. I was asked to post a recent recipe I made that involved pretzels, jalapenos and cheese, (Ah-mazing) so here is where we find ourselves. Back on the good'ol blog. and why not? I loved this blog. Gave me an outlet through several years or many ups and downs, grad schools, medical schools, kids and life. So on we go!

 Soft Handmade Pretzels Ingredients: 4.5 cups of flour 2 active dry yeast packages (4.5 tsp) 5 Tbsp unsalted Butter (melted, but not hot) 1 cup water (lukewarm) 1 cup milk (lukewarm) 1.5 Tbsp sugar 1.25 tsp salt

 Pretzel Bath Ingredients: 6 cups water (boiling hot) 2 Tbsp baking soda

 Toppings (OPTIONAL) Jalapenos (i am a wimp and used mild ones) Cheddar cheese Pepperoni


How to: Add Luke warm water, yeast and sugar to the mixing bowl of a Kitchen aide or Bosch. mix together and let sit undisturbed for 10-15 minutes (every mothers dream, am I right??!?) Yeast will be bubbly and amazing. Add four cups of flour, lukewarm milk, salt and melted (though at room temp) butter and mix with paddle attachment until combined. Switch out to dough hook and knead dough for 5 minutes, adding 1 Tbsp of flour until dough gently pulls away from the sides (dough will still be really moist). Remove dough and put into a clean buttered or oiled bowl. Let rise until more than doubled. (1-2 hours) Once doubled punch down and the dough. Transfer to a lightly floured work surface and cut into 16 equal portions. While working on the dough start a deep-wide pan heating with water (6 cups) once boiling add Baking soda (2Tbsp) and stir until combined. Preheat oven at this point to 450 degrees. Take one portion of dough and roll with hands until long and thin (like a snake) grab both ends and make "U" than cross middle and attach both ends to pretzel.

 
 Does that make sense? IDK how else to explain it, maybe watch a YOUTUBE video?? Add completed pretzel to boiling water mixture, let soak for 10 seconds. Remove and add to baking sheet lined with parchment paper. I fit 6 pretzels per baking sheet. DO this to all the pretzels. Before the oven add whatever toppings that are desired. Bake until golden brown. 10-14 minutes. Adapted from Chef De Home

Grandma's Buttery Holiday Rolls

I wanted to try a different roll for the holidays this year, so I found this recipe on Prudence Pennywise's blog. Loved them, they were light and fluffy, perfect for Thanksgiving. (I am typing this and it's in the middle of June in Phoenix, We have a long wait until the next Thanksgiving, but I think I could put these rolls outside on our sidewalk right now and they would bake :) It's so hot here. blah!



Grandma's Buttery Holiday Rolls
Estimated Cost: $2.50 for 32 rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)

Recipe from Prudence Pennywise.

Easy Breadsticks

The last few months in Kingman I made a new friend, Toni Taylor. (yes Toni, I am calling you out :) We had so many things in common, from sewing to cooking, crafting, we were destined to be friends. She is the most amazing baker, trying all sorts of things that just down right scare me. I got this next recipe from her (I really hope she doesn't mind me sharing). She made these breadsticks for our daughters piano recital potluck, it was around Halloween, so she shaped the dough to look like bones. So cute! Anyways, these are easy, SUPER yummy and worth the 20 minutes to make.



1 1/2 cups warm water
1 Tb yeast
2 Tb sugar
1/2 tsp salt
3 cups flour + some
1/4 cups butter, melted to spread on top

Mix dough, roll out ON BAKING SHEET, spread with butter, sprinkle sea salt, parm. and parsley. cut with pizza cuter, then scoot (technical term :) them apart so they can rise and spread during baking.

Bake at 375 for 10-15 minutes.

Recipe from THE Toni Taylor. (love ya girl!)

Zucchini Bread (and muffins)

David made this recipe this afternoon, and it was delicious! Very moist, and the cinnamon was so yummy, try it, you won't be disappointed.


Ingredients
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
Directions
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe is from allrecipes.com (or something like that)

Honey Dusted Cresents

I was at enrichment meeting a few weeks back and they had these babies there. Talk about turning a Ford into a Cadillac. What a simple way to dress up the half stale store bought cresent!



Ingredients:

Melted honey
basting brush.

yup, that's all.

Melt the honey and brush it over the cresents, then stick them under the broiler until browned.


Recipe from Tracy Lake

Olive Garden Breasticks

I made lasagna for dinner on Sunday and while I was at church my hubs found this recipe on line. The bread sticks did taste just like olive garden's. The texture was a bit different, but that didn't stop me from eating....well, I will just keep that to myself :)


Ingredients:

4 cups flour
1 1/3 cups water
4 tsp butter
2 tsp butter
2 Tbsp sugar
2 tsp salt
2 tsp yeast
garlic powder

1. In a stand mixer mix flour, sugar, salt and yeast. Heat 4 tsp butter, water until no hotter than 120 degrees. add to dry ingredients.

2. on floured surface roll and cut into 16 equal portions (long ans skinny, like bread sticks..duh :)

3. cover and let rise until doubled in size, about 45 minutes

4. preheat your oven to 400 Degrees

5. bake for 15 minutes or until golden brown. Brush with remaining melted butter and sprinkle with garlic powder.

I don't know where David got this recipe, but he found them and made them! What a guy!

Garlic-herb braid

I was in the mood to try a new bread recipe when I stumbled across this one in the "taste of home" magazine. I have NEVER, EVER had a bread recipe that called for dill. It was delicious! The bread has such a good flavor. Don't be distracted by my retarded looking braid, the bread really was yum!


Ingredients:

4 to 4 1/2 cups flour
3 Tbsp. sugar
2 pkg (1/4 oz each) quick-rise yeast
2 tsp dried basil
1 3/4 tsp dillweed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tbsp butter, melted

In a large bowl, combine 1 1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just intil moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until sooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Divide dough into thirds. Shape each into a 15-inch rope. Place ropes on greased baking sheet and braid. Pinch ends to seal and tuck them under, cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter, remove from pan to wire rack to cool.

Recipe from Taste of home test kitchen

Pork empanadas with thyme

Ingredients:

1/2 medium Yukon gold potato peeled and diced small
1 Tbsp extra-virgin olive oil
1/2 small yellow onion, diced small
1 clove garlic, minced
1/2 pound ground pork
2 tsp fresh thyme leaves, plus two small sprigs for topping
1 1/2 tsp chopped sage
2 tsp all purpose flour, plus more for working
2 Tbsp golden raisins (optional)
2 Tbsp toasted pine nuts (Optional)
1 Tbsp sherry vinegar (I just used regular)
course salt and ground pepper
Empanada dough (see below)
1 large egg

1. set a steamer basked in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10-15 minutes. In a large skillet, hear oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring until blended, about 30 seconds. Add raisins, if using and 2 Tbsp water, cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (optional) and vinegar. Season filling with salt and pepper and let cool.

2. Preheat oven to 400 degrees, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6 inch cookie cutter or plate as a guide (I used the lid of my shortening can) cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2 inch border. Brush edge with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.

3. Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 Tbsp water. Brish emanadas with egg wash and top with thyme sprigs. Bake until golden about 30-40 minutes, rotating sheets 1/2 way through.


Empanada Dough:

in a food processor, pulse 4 cups all-purpose flour (spooned and leveled). 2 Teaspoons baking powder, and 1 Tbsp coarse salt. Add 2 Tbsp each minced sage and thyme; pulse until combined. Add 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, witha few pea-sized pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup more water, 1 Tbsp at a time, if needed) Turn dough out onto a lightly floured surface and knead just until dough comes together 4 or times.


Recipe from EVERYDAY food by Martha Stewart

Captain Crunch French Toast

I saw this on Diners, Drive-ins and Dives on the Food network and it looked delicious, so away I went to the good ol' web and found TONS of variations. So decided to make my own. They were crunchy and fantastic!


Ingredients:
3 large eggs
2 tablespoons sugar
1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread

1.Pour Cap'n Crunch into a gallon-size zip lock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2.Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3.Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4.Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5.Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6.Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

Enjoy!

Biscuits disguised as cinnamon rolls :)

My kids were requesting cinnamon rolls this past Sunday morning, and since I didn't have any yeast, this seemed like a good option, and I remember my Mom making them the same way when I was younger... YUM!


Ingredients:

2 cups white flour
1/2 tsp cream of tarter
2 tsp sugar
4 tsp baking powder
1 stick margarine
2/3 cup milk

Mix flour, cream of tarter, sugar and baking powder in a bowl. Using a pastry cutter, incorporate the stick of margarine until pebbly. gradually add 2/3 cup milk, knead 5 times on floured surface. Shape into biscuits. Bake at 425F for 7-8 minutes.

Sometimes I add fresh herbs for a yummier taste.

To make these into cinnamon rolls:

roll out dough into a large rectangle. Using a pastry brush, brush on melted butter. Then sprinkle brown sugar and cinnamon. Bake for 7-8 minutes. When they come out of the oven drizzle with a glaze made out of powdered sugar and milk.

Recipe for biscuits is from Lucinda Meyers Milton

White Bread

6 to 6 1/2 cups all purpose flour
3 tablespoons sugar
2 packages FLEISHCHMANN'S active dry or rapid rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tablespoons butter or margarine

in large bowl, combine 2 1/2 cups four, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120F to 130F) Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapidrise yeast, cover kneaded dough and let rest on floured surface 10 minutes)

Cut dough into two, roll dough to 12 x 7inch rectangle. Beginning at short end, roll up tightly as for jelly roil. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2 inch loaf pan. Cover, let rise in warm, draft free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400F for 30 minutes or until done. Remove from pan, let cool on wire rack.

Recipe from FLEISCHMANN's best breads ever book

Parmesan Popovers

6 eggs
1 1/2 all purpose flour
1/4 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp herbes de Provence
1/4 cup chopped fresh flat-leaf parsley
2 cups whole milk
1 1/4 cups grated parmesan cheese

preheat oven to 400F
In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.

Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full, bake until puffed and golden brown, 20-25 minutes.

remove the popovers from the pan and serve hot, or cool on wire rack and serve warm or at room temp.

(editors note: mine didn't puff... not even a little.... the recipe for popovers that I use for a breakfast says to put them in a cold oven, I would try that when making this recipe)

recipe is from the bookEveryday Pasta by Giada De Laurentiis

Whole Wheat Rolls

I am always a little skeptical of wheat rolls, usually they are dense and like rocks, but not these little puppies, they we soft and fluffy!


Whole Wheat Rolls

3 tablespoons warm water
2 and 1/4 teaspoons yeast
1 cup warm milk
4 tablespoons melted butter
3 tablespoons sugar
1 egg
1 teaspoon salt
2 cups wheat flour
2 cups all purpose flour
milk to brush on top
In the bowl of a standing mixer, combine water and yeast. (Make sure the water is baby bottle warm.) Let sit for five minutes. The yeast should be dissolved and starting to puff up. To the same bowl add milk, butter, sugar, egg and salt. Beat for one minute. Add wheat flour, then white flour about 1/2 cup at a time. Knead for about ten minutes. Shape into a ball. Coat the outside of ball with a thin layer of butter and return to bowl. Cover bowl with plastic wrap and let dough rise until doubled, about one hour. Grease a cookie sheet. Shape dough into 12 equal size balls. Place on cookie sheet and cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 375. Brush rolls with milk. Bake for about 10-12 minutes, or until nicely browned.

Recipe from Prudence Pennywise

Burger Buns

Let me tell you... I will NEVER buy store made buns again. These were yummy!


1/2 cup warm water (105F-115F)
2 packages FLEISCHMANN's active dry yeast
3/4 cup warm milk (105F-115F)
1/4 cup sugar
3 Tbsp butter or margarine
1 1/2 Tbsp instant minced onion, optional
2 tsp salt
4 3/4-5 1/4 cups all-purpose flour
3 eggs, divided use

{Left side is before baking, right side is after}

Place warm water in large warm bowl, sprinkle in yeast; stir until disolved. Add warm milk, sugar, butter, 1 1/2 tbsp instant minced onion (if desired), salt and 2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. (I made more like 12) Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds. Cover, let rise in warm, draft-free place until doubled in size, about 20-40 minutes.

Lightly beat remaining egg; brush on rolls. Of desired sprinkle with instant minced onion. Bake at 400F for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.

Recipe fromFleishmann's yeast Best-ever breads

Rosemary Bread

Ingredients:

2 1/2 Tbsp dry yeast
3 Tbsp dugar
4 cups warm water
8 1/2 cups white flour, divided use
4 tsp salt
6 Tbsp chopped fresh rosemary, divided use
4 Tbsp oil (i use olive oil)
1/2 cube butter, melted

Combine yeast, sugar, and warm water and allow mixture to become bubbly.
Add salt, rosemary and flour.
Let dough rise in an oiled bowl & covered until doub;e in size (1 hour). Shape the dough into small rounded oval loaves.
Brush melted butter over the top of the laves.
Sprinkle remaining rosemary over the loaves and press lightly into the surface.
Let laoves rise again until doubled, about 45 minutes.
Sprinkle lightly with coarse salt.
Bake at 450F for 20-25 minutes

{this is what we dip our bread in. Olive oil and balsamic vineager}

Recipe is from Tiffany Hopkinson's kitchen

Dinner Rolls

Grandma’s Dinner Rolls

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.

Recipe from Sister's cafe

Coffee Cake

Ingredients:

Mix together

1/3 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

add to dry mixture

1 egg
2/3 cup and 1 Tbs milk
1/6 cup vegtable oil

Mix together well, batter will be thick like cake batter. Put in greased round cake pan.

Sprinkle over top before baking:

1/4 cup brown sugar
shakes of cinnamon

then drizzle 4 Tbs melted margarine

bake at 375F for 25 minutes

Recipe is called :cuchin from camp: by Eliva Hunt

Indian Fry Bread Tacos

{It is shown with Cheesy Fiesta Rice, that recipe is below}

Ingredients:

5 cups flour
2 tsp baking powder
1 tsp salt
2 1/2 cups warm water

mix dry ingredients, add water. Let sit for 15 minutes. Separate and roll flat, deep fry in vegetable oil on high heat.

For Tacos you will need:

ground beef
refried beans
lettuce
cheese
tomato
green onions

Recipe is from Breanne Street

Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries


1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman

Herb Foccacia

I wanted to try a new bread recipe, I found this one and it didn't disappoint! My family loved it, even the kids.


Herb Foccacia

2 packages active dry yeast (or 2 Tb)
1/4 tsp sugar
1 c warm water
3 c flour
1/4 c finely chopped onion
1/4 c chopped olives
3 Tb olive or canola oil
1 tsp salt
Herb Glaze
1 egg, beaten
1 Tb chopped fresh or 1/2 tsp dried rosemary or basil
1 Tb chopped fresh or 1/2 tsp dried thyme

Mix yeast, sugar and water in small bowl; let stand for 5 minutes. Blend remaining ingredients except herb glaze in large bowl; stir in yeast mixture to form a soft dough. Knead for 5 minutes (I use my Kitchen Aid with dough hook) until smooth and elastic. Place dough in greased bowl; cover and let rise in warm place 1 hour. Grease baking sheet. Punch dough down and divide evenly into 6 pieces. Shape each piece into 5-inch circle; place on baking sheet. Cover and let rise 20 minutes. Heat oven to 400 degrees. Brush tops of each bread with herb glaze and sprinkle lightly with Kosher salt. Bake 15-18 minutes until golden brown.

This recipe is from Sisters Cafe