Page 36 - FLIPBOOK NEW

PRETZELS

Ingredients
MIX: 1 cup water 1 package dry yeast
MIX: 3 cups f lour 1 tablespoon sugar 1 teaspoon salt

Instructions
Add f lour mixture to yeast and knead. Roll into pretzel shapes. Brush with beaten
egg and sprinkle with kosher salt. Bake 20 minutes at 425 degrees.

This recipe was used by Ron Wright with his students in his classroom.

SCONES

Ingredients
1 ½ cup f lour 1/4 cup sugar
1½ teaspoon baking powder 1/2 teaspoon salt
1/2 cup cold butter 1/2 cup raisins
1/4 cup sour cream 1/4 cup milk

Instructions
Combine f lour, sugar, baking powder and salt. Cut butter into small pieces and put
into mixer and add f lour mixture until mixture resembles coarse crumbs. Stir in
raisins, sour cream and milk. Turn dough out into lightly f loured surface. Roll out
to a 1/4 inch thickness. Using a 3 inch cookie cutter or biscuit cutter, cut out into
desired shapes and place on greased baking sheet. Bake 12-15 minutes at 400
degrees or until lightly browned. Sprinkle with additional sugar and serve warm.

APPLE MUFFINS

Ingredients
2 cups f lour

1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
3/4 cup apple juice
1 medium apple peeled and chopped fine

Instructions
Combine f lour, sugar, baking powder, cinnamon and salt. Mix egg and juice together and
then add to dry ingredients. Pour into 12 inch greased mu n tin or a 24 mini-mu ns
about 3/4 full. Bake at 400 degrees for 12-15 minutes.

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