76. Gourmet Treats

CHOCOLATE COVERED PRETZELS

MATERIALS

10 ounces pretzel sticks (Pretzel RODS)
12 ounces milk chocolate chips (or melting disks)
1/2 cup white chocolate chips (optional)
candy sprinkles (optional)
miniature M&M chocolate candies (optional)
mini Reese's pieces (optional)
chopped peanuts (optional)
Waxed Paper
Baking sheets
Double Boiler

INSTRUCTIONS

1. Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
   
2. If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
   
3. Dip each pretzel rod about 2/3 of the way up in chocolate.
   
4. Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
   
5. Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
   
6. Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
   
7. Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
   
8. Lay back on wax paper to set completely.
   These look great displayed in, or given in, a unique glass or mug.
   

Resource: Recipe Zaar

CHOCOLATE COVERED CARAMEL CORN

MATERIALS

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
7 quarts popped corn
1 Roasting pan
Waxed Paper

1 cup Hershey's semi-sweet chocolate chips
12 large marshmallows, cut in quarters
2 tablespoons butter
2 tablespoons warm water
1 cup peanuts (optional)

INSTRUCTIONS

Prepare Caramel Corn:

1. Combine brown sugar, butter, syrup and salt in a saucepan.
   
2. Boil 5 minutes.
   
3. Remove from heat and add the baking soda and vanilla.
   
4. Stir well and then pour over popped corn in a large roaster. (If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.)
   
5. Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
   
6. Pour onto waxed paper and cool.
   
7. Break up into pieces.

Chocolate Coating:.

1. Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth. (You can do this on the stove top too, just melt until very smooth.)
   
2. Place the cooled caramel corn and peanuts, if using, in a large roasting pan.
   
3. Toss chocolate over the caramel corn and toss well.
   
4. Spread out again onto the waxed paper to cool, separating the pieces.
   

Resource: Recipe Zaar

38. Flavored Vinegars

MATERIALS

Knife
Funnel
Decorative bottles with corks or sealable tops

INGREDIENTS

TARRAGON VINEGAR

4 cups apple cider vinegar
3 large sprigs fresh tarragon


RASPBERRY VINEGAR

4 cups white wine vinegar
1-1/2 cups fresh or frozen raspberries


ROSERMARY GARLIC VINEGAR

1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary

INSTRUCTIONS

The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool, dark place for at least three weeks. If you don't have that much time, you can speed the process up somewhat by heating the vinegar till it's lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new "whole" ingredients.

Make your own labels by cutting strips of white or colored paper and writing the vinegar flavor on it. Attach with glue or rubber cement. Make a paper strip that can fold over the top of the bottle as well (see image).

Resources: about.com, FabulousFoods.com

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22. Clay Pot (or Tin Can) Quickbreads

MATERIALS

Clay pot or tin can
aluminum foil (if using clay pot)
Butter, margarine, or vegetable oil
Quickbread mix (such as cornbread or muffin mixes)

INSTRUCTIONS

1. Wash clay pot (or can) with warm water only. towel dry. Cover drain hole w/ small piece of aluminum foil. Grease inside of pot & lip with butter, margarine, or oil.
   
2. Preheat oven 375 F. and bake according to the times below:
   
   • cornbread for 45 min,
     
   • all others 60 min. Use any quickbread recipe.
   
   
3. Spoon batter into Pot or Can, bake immediately.
   
4. bread is done when topcrust is lightly browned.
   
   If keeping for yourself: Cool bread IN pot for 10 min.Loosen w/ knife, remove to a rack, let stand 10 min Serve warm
   If giving as a gift, allow to cool, then wrap with cellophane or waxed paper.

From RecipeTips.com:

Other Baking Containers: almost any other type of oven-safe and food-safe container can be used to bake bread, such as a stoneware baking dish or terra-cotta pots or even coffee cans as is the case when making Boston brown bread.

When using a terra-cotta flowerpot, it must be thoroughly dry. It is best to place it in a warm, sunny location for several hours. After drying, the pot should be well greased with cooking oil, placed in a 375ºF oven for about an hour, and then cooled. This process can be repeated several times until oil has thoroughly soaked the terra-cotta. The seasoned flowerpot should not be washed after use because washing will have an adverse effect on the seasoned surfaces - simply wipe the pot clean.

Also an option: Create a quick bread gift basket:

• Clean Clay Pot
  
  you can pre-season as suggested above, or enclose seasoning instructions
  
  
• Quick Bread Mix
  
  provide in original packaging, or buy a cellophane bag & empty the contents into it - provide a label telling what kind of quick bread it is
  
  
• Dish Towel
  
• Wooden mixing spoon
  
• Baking Instructions

If you liked this...
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