HOMEMADE SOFT PRETZELS RECIPE BY TASTY
Here's what you need: water, salt, sugar, active dry yeast, flour, oil, baking soda, eggs, coarse salt
Provided by Hannah Williams
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: dark chocolate cake mix, condensed milk, caramel, whipped cream, pretzel, caramel
Provided by Quinton Washington
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Prepare and bake chocolate cake according to package instructions.
- Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
- Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
- Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
- Slice cake into even rectangles and sprinkle chopped pretzels on top.
- Serve with a drizzle of caramel topping.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 107 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 75 grams
PRETZEL DESSERT
Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,
Nutrition Facts : Calories 314 calories, Fat 16g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 290mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
PRETZEL DESSERT
This is a festive, crunchy, and fruity dessert. The pretzels in this recipe provide a crust for the filling of gelatin and pineapple.
Provided by chris
Categories Desserts
Time 30m
Yield 11
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
- Bake for 8 to 10 minutes. Let cool.
- In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
- In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 52.7 g, Cholesterol 22.4 mg, Fat 28.7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 11.8 g, Sodium 331.2 mg, Sugar 50.4 g
FRUIT PRETZEL CAKE RECIPE BY TASTY
Here's what you need: pretzel, unsalted butter, dark brown sugar, cream cheese, granulated sugar, sour cream, whipped cream, lemon juice, boiling water, cold water, raspberry, strawberry, grape, blueberry, mango
Provided by Kyle Richmond
Categories Desserts
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (190°C).
- Make the crust: grind the pretzels in a food processor until mostly broken down into fine crumbs, about 30 seconds. You should get 1⅓ cup of crumbs, but this could differ depending on the brand of pretzels. Adjust as needed.
- Add the melted butter and brown sugar to the pretzel crumbs and continue to process until combined, about 30 seconds.
- Transfer the crumb mixture to an 8x8-inch ungreased baking dish and spread it out evenly across the bottom, then take a flat-bottomed measuring cup and lightly pack the mixture down. (This helps the crust stay together, although you want to avoid packing it too much or the crust will be hard to cut.)
- Bake until fragrant and the edges are just starting to brown, about 10 minutes. Remove from oven and let cool for 20 minutes.
- Make the middle layer: beat the cream cheese, sugar, and sour cream in a medium bowl with electric beaters on high until the mixture is fluffy and the sugar dissolves, about 2 min.
- Add the whipping cream and mix on low until just combined, then turn the beaters up to high and continue beating until soft peaks form, about 30 to 45 seconds.
- Spread the cream mixture evenly over the cooled crust and refrigerate to set, about 30 minutes.
- Make the top layer: dissolve the jello in the boiling water. Stir in the cold water and chill the mixture in the fridge or freezer until it thickens slightly and resembles unbeaten egg whites, about 60 - 90 minutes in the fridge and 20 - 40 minutes in the freezer.
- Mix the fruit into the thickened jello and pour the mixture evenly over the cream layer, using a spatula to level it out.
- Refrigerate until jello is fully set, about 2 hours or overnight.
- Enjoy!
FRUIT MILLE CREPE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together eggs, sugar and salt.
- Sift in flour and mix. Add melted butter and mix.
- Then gradually add the milk until no clumps remain.
- In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
- Repeat until all of the crepe batter is used. Cool crepes.
- Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
- Add whipped cream and mix well.
- Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
- Wrap cake in plastic. Refrigerate for 4 hours.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams
PRETZEL FRUIT PIZZA
I created this recipe while working as an independent kitchen consultant for a national company. It's wonderful! -Bethany Perry, Beverly, Massachusetts
Provided by Taste of Home
Categories Appetizers Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes. , In a large bowl, mix milk, lime juice and lime zest. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit.
Nutrition Facts : Calories 760 calories, Fat 38g fat (24g saturated fat), Cholesterol 99mg cholesterol, Sodium 870mg sodium, Carbohydrate 100g carbohydrate (70g sugars, Fiber 3g fiber), Protein 10g protein.
APPLE PRETZEL DESSERT
I love this recipe you can switch out the fruit and jello to suit your taste. Very easy and simple to make! My family loves this.
Provided by Pat Duran
Categories Other Desserts
Time 15m
Number Of Ingredients 14
Steps:
- 1. Mix pretzels, oleo and sugar and press into bottom of a 9x13-inch baking pan. Bake in 325^ oven for 8 minutes. Cool completely. Combine cornflakes, brown sugar,oleo and nuts, being sure to coat flakes evenly. Place on baking sheet and bake 3 to 5 minutes in a 40^ oven till crisp, do not burn. Set aside to cool and get crunchy.
- 2. Cream cheese and sugar together; fold in Cool Whip and spread on cooled pretzel crust.
- 3. Dissolve jello in water. Add cinnamon and nutmeg to the pie filling and stir mixture into the jello mixture. Chill until at the jiggly stage, pour over cheese layer. Chill until set. Before serving- sprinkle cornflakes on top of each piece.
ICE CREAM PRETZEL CAKE
"Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party," explains Monica Rush of Reading, Pennsylvania. "It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. , Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 320 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 277mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
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