No Knead Artisan Bread Recipe

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Prep time

3 hours

Cook time

25 mins

Total time

3 hours 25 mins

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost To Make: $4-$5

Serving: 8-10

Ingredients

• 1  ½ cup warm water 100˚ F.
• ½ tbsp salt
• ¾ tbsp yeast
• 3¼ cups better for bread flour OR unbleached, all-purpose flour
• plus extra flour for dusting

What you will need:

• Parchment paper
• 2 Tbsp Cornmeal

Instructions

1. Add water and salt to a large bowl. Sprinkle yeast over the top and let it sit 1-2 minutes, then stir.
2. Measure out exactly 3¼ cups of flour (fill the measuring cup and scrape off the top with the back of a knife) and add flour to the bowl.
3. Using a spatula, stir the mixture until it all comes together and is well blended.
4. Cover dough with plastic wrap or lid and let it rise at room temperature 2 hours (It rises about 2-3 times in volume).
5. Line a cutting board with parchment paper and generously dust with flour.
6. Scrape dough out of the bowl with spatula onto the floured surface.
7. With well-floured hands, fold the dough in half, then fold the dough in half again. Dust the dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with corn meal extending about 1″ past the border of the dough since it will expand. Place the dough over the cornmeal, seam side down.
8. Let it rise on the counter uncovered for 40 minutes. It will look like this when it’s ready to bake:
9. You will need two shelves in the oven. The middle rack will hold the bread and the bottom rack will hold the water pan. For the bread, use a rimless cookie sheet in the center of the oven. You can also use a regular cookie sheet and turn it upside down.  About 10 min before the dough has finished rising, preheat the oven and the cookie sheet to 450˚ F.
10. Once dough is ready to bake, dust the top with flour and cut three strips across the top with a serrated or very sharp knife.
11. Once the oven is preheated, put baking dish on bottom rack and pour 1 cup hot water to that baking dish.
12. Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 20-25 minutes or until golden brown.
13. Remove from oven and let it cool down a little before cutting into it.

Shrimp Gumbo with Andouille Sausage

1 pound medium shrimp in the shell

• Salt and pepper

• 2 teaspoons chopped fresh thyme

• 6 garlic cloves, minced

• 4 tablespoons olive oil

• 1 1/2 cups diced onion

• 1 cup diced red or green bell pepper

• 1/2 cup diced celery

• 4 tablespoons all-purpose flour

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/4 teaspoon cayenne

• 1 cup diced ripe tomato, fresh or canned

• 6 ounces smoked andouille sausage, in 1-inch-thick slices

• 6 cups shrimp broth or chicken broth

• 2 cups chopped okra

• 1 tablespoon filé powder

• 1/2 cup chopped scallions for garnish

PREPARATION
1. Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.

2.Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.

3. Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)

4. Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

YIELD
4 to 6 servings

Vodka Pie Dough

Making your own pie dough is, well, easy as pie. The ingredients couldn't be simpler: flour, salt, butter or shortening, and ice water plus vodka.

Using vodka for part of the liquid is a method we picked up years ago from the folks at Cook's Illustrated. It's our stand-by method in the Free Press Test Kitchen. It makes a dough that rolls out easily and perfectly. Why? Vodka, which is 40% ethanol and 60% water, allows you to add enough liquid to make the dough easier to roll out without tearing. Plus, but the gluten does not form in ethanol. (If you don't have vodka, increase the water a tablespoon at a time when mixing the ingredients.)

Follow these steps and techniques for that flaky crust folks crave:

• Start out with all cold ingredients: Cut the butter and, if using, the shortening into about quarter-inch cubes. Put them in a bowl and chill in the freezer. If you use all shortening, the crust will be the flakier. Using all butter adds flavor and strengthens the dough. It's still flaky, but not as much as using all shortening. Chill the flour.

• Have ice water ready. If using vodka, chill it in the freezer.

• Plan on using a food processor. It's easy and forgiving because you're not handling the mixture as much. Overworking the dough will toughen it.

• After adding fat (butter/shortening) to the food processor, wrap plastic wrap over the work bowl before putting the top on. This prevents the flour from flying all over. Remove plastic wrap once the mixture resembles pea-size pieces.

If mixing by hand, cut in the butter and shortening using a pastry blender or two knives in a crisscross motion.

• Slowly add liquids and just enough so the dough comes together and doesn't crumble. Press some of the mixture between your thumb and forefinger. If it holds together, it's ready. Don't process it too much.

• Shape the dough into a half -inch-thick disk and wrap it in plastic wrap. Refrigerate it at least 2 hours. The dough should be cool but not so cold that it is hard to roll out. You can also freeze it for 2 months.

• For a two-crust pie, roll out the bottom crust first and keep the other portion of dough in the refrigerator. When you roll it out, you should see uneven spots of fat (the butter/shortening).

• Roll dough on a lightly floured work surface to 1/8-inch thickness. Roll from the center out in a clock-like fashion. Or roll between pieces of wax paper or plastic wrap to make transferring it to the pie pan easier.

• Once the bottom crust is rolled out, place it in the pan and give the dough a second chill while you roll out the top crust.

Jewish Apple Cake

16 servings

MAKE AHEAD: The cake can be made a day or two in advance. It freezes well.

3 cups unsifted flour, plus more for dusting the pan

5 medium apples of your choice, preferably those that are good for baking

2 teaspoons ground cinnamon

2 cups sugar

4 large eggs

1 cup vegetable oil

1/2 cup orange juice

1 teaspoon vanilla extract

3 teaspoons baking powder

1/2 teaspoon salt

Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 5 tablespoons of the sugar, tossing to coat evenly.

Beat the eggs in the bowl of a stand mixer or hand-held electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract.

Sift together the flour, baking powder and salt on a piece of waxed or parchment paper. Stop to scrape down the sides of the bowl. On low speed, gradually add the flour mixture to the egg mixture to form a smooth batter.

Pour one-third of the batter into the pan. Create a second layer using one-third of the apples. Repeat to create a total of 6 layers, ending with apples on top. Bake for 1 1/2 hours or as needed; the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.

Let the cake sit for at least 20 minutes before unmolding.

Pickled Shriimp

2¾ cups water
1½ cups white vinegar
1 cup apple cider vinegar
1 large yellow onion, thinly sliced
1 garlic clove, peeled
2 jalapeños, sliced crosswise into ½-inch rings
8 baby carrots, each sliced into quarters crosswise
2 lemons, sliced into thin rings
1¾ cups granulated sugar
1 tablespoon celery seeds
½ teaspoon yellow mustard seeds
1½ tablespoons kosher salt
1 pound 16-20 count peeled and veined shrimp

DIRECTIONS

1. Fill a large bowl with ice and water and set aside. In a large pot, combine the water, white vinegar, apple cider vinegar, onion, garlic, jalapeños, carrots, lemons, sugar, celery seeds, mustard seeds and salt. Bring to a boil, and then pour three-quarters of the brine into a large bowl and set into the ice water bath to cool. Once thoroughly cooled, refrigerate.

2. Place the shrimp in a large bowl and pour the remaining hot brine over the shrimp. Set aside until the shrimp start to turn pink, about 30 seconds. Strain the shrimp (discard the brine) and add the shrimp to the bowl of the chilled brine. Cover with plastic wrap and refrigerate overnight.

3. Drain the shrimp and vegetables and serve them in small bowls or mason jars.

Royal Seafood Bake

NORTHERN ATLANTIC

ROYAL SEAFOOD BAKE

INGREDIENTS 3 cups cooked Royal Blend ½ lb shrimp, peeled and deveined 6 ounces fresh or canned crab meat 1 (4 oz) jar chopped pimiento, drained 1 (4 oz) can sliced mushrooms, drained 1 can mushroom soup 2 tablespoons butter 1 onion, chopped ½ cup celery 1 green pepper, chopped 1 cup slivered almonds Sauté onions, celery and pepper in butter, add to cooked Royal Blend with shrimp, crab, pimiento and mushrooms. Place in greased casserole and season with salt and pepper. Stir in mushroom soup. Cover and bake 35 minutes at 350 degrees F. During the last 10 minutes of baking, sprinkle almonds on top and leave uncovered the remaining time. Serves six.

Biscuits

YIELD

4 servings (2 biscuits per person)

INGREDIENTS

Biscuits
Cold unsalted butter, 1½ sticks (cut into ½-inch cubes)
All-purpose flour, 3 cups plus extra for rolling
Baking powder, 1 tablespoon
Baking soda, ¾ teaspoon
Salt, 1 teaspoon
Granulated sugar, 1½ teaspoons
Buttermilk, 1½ cups
Melted unsalted butter, 2 tablespoons
Thick-cut ham steaks, 2 (about ¾ pound)
Extra-virgin olive oil, 2 teaspoons

DIRECTIONS

1. Make the biscuits: Preheat the oven to 450°. On a small plate set the

• Unsalted butter cubes

Place in the freezer for 15 minutes. Set the fine-mesh sieve (or use a flour sifter) over a large metal bowl and add the

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar

Freeze for 15 minutes. Remove both the butter and flour mixture from the freezer and use your fingers to pinch the butter into the flour mixture, working quickly, until most of the butter is worked in and there is a variety of small and large pieces of butter within the flour mixture. Make a well in the center of the mixture and add

• 1¼ cups buttermilk

Use the wooden spoon to stir the mixture together until it becomes hard to stir, then switch to using your hands to gently toss and turn the mixture until only a few dry spots remain, drizzling in the remaining ¼ cup of buttermilk a little at a time as needed.
2. Sprinkle a cutting board with some

• All-purpose flour

Turn the dough out onto the floured board and press it into a rough rectangle shape. Lightly flour the top and use a rolling pin to roll it into a 12-inch by 14-inch rectangle that’s about ½-inch thick. Fold the dough into thirds like a business letter. Turn the dough so the long edge is parallel to the long side of the cutting board. Roll the dough into a ½-inch thick rectangle and repeat the folding. Roll again, this time rolling the dough only slightly into a 10-inch by 12-inch rectangle about 1-inch thick. Use a 3-inch biscuit cutter to cut out as many biscuits as you can (you can gently push the dough back together and flatten it by hand, then cut out more biscuits. Discard the remaining dough. Place the biscuits on a nonstick baking sheet (or a parchment paper-lined baking sheet) and refrigerate for 10 minutes.
3. Remove the biscuits from the refrigerator and use the pastry brush to coat the tops with the

• Melted unsalted butter

Place the biscuits in the oven and immediately reduce the heat to 425°. Bake until golden brown on top, about 15 minutes, rotating the baking sheet midway through baking. Remove from the oven and use the metal spatula to transfer the biscuits to a wire rack to cool.

Orange-Scented Chocolate Zucchini Cake

ugust 10, 2012 at 1:00 am

Plentiful zucchini put to sweet use

• 
  

Purchase Image

OOrange-Scented Chocolate Zucchini Cake

Recipe from reneesgarden.com. The zucchini ensures this cake is very moist. Baking time will vary depending on the moisture of the zucchini. If zucchini seems too wet, slightly pat dry with paper towel before adding. 

2 cups sifted unbleached all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 teaspoon cinnamon 

1/3 cup unsweetened cocoa 

13/4 cups sugar 

1/2 cup vegetable oil 

2 teaspoons freshly grated orange zest 

1 whole egg, slightly beaten 

3 egg whites, slightly beaten 

2 cups finely shredded, unpeeled zucchini 

1/3 cup buttermilk 

1 teaspoon vanilla 

1/2 cup chocolate chips 

Sifted powdered sugar for topping
Preheat oven to 350 degrees. Lightly grease and flour a round 10-inch springform baking pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa two times. In a large separate bowl, combine the sugar, oil and orange zest, mixing well. Add the whole egg and egg whites, one at a time, mixing well after each addition. Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.
Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition. Stir in the chocolate chips until just combined. Pour into prepared pan and bake 30 to 45 minutes, or until a wooden pick inserted in center comes out clean.
Let the cake cool on a wire rack for about 20 minutes, then run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with powdered sugar. Serves 10.

From The Detroit News: http://www.detroitnews.com/article/20120810/OPINION03/208100314#ixzz23dsvP0XC

Kicked-Up Pickled Tomatoes

The Washington Post, August 15, 2012

Top Tomato 2012

• Course: Condiment, Side Dish

Summary:

Try these tangy, fresh, quick pickles on burgers or in salads, to brighten a sandwich or to serve as a side dish.

They're best made with summer tomatoes, but Audrey Genova suggests using this recipe year-round to rescue hothouse tomatoes from blandness. She says that substituting rosemary for the dill turns the tomatoes into a nice accompaniment for pork or lamb. She also recommends making the pickles with a quart of sweet cherry tomatoes, to be served with salami and cheese as an appetizer or tossed into a salad.

The recipe can be easily cut in half.

MAKE AHEAD: The pickles can be refrigerated for 2 to 4 days, depending on the firmness and ripeness of the tomatoes. The softer and riper they are, the more their texture will suffer with longer storage.

Makes about 3 cups

Ingredients:

• 3 to 4 large tomatoes (20 to 24 ounces total)
• 1 small to medium red onion, sliced very thin
• 1/4 cup chopped dill
• 1 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups white balsamic vinegar
• 4 bay leaves, preferably fresh
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon crushed red pepper flakes (may substitute 1 small whole chili pepper)

Directions:

Core the tomatoes and cut them into 1/4-inch-thick slices. Layer the tomatoes, onion and dill in a heat-resistant (preferably glass) 24-ounce or larger container with a tight-fitting lid, or in 2 smaller containers.

Combine the salt, sugar, vinegar, bay leaves, peppercorns and crushed red pepper flakes or chili pepper in a small saucepan over medium heat, stirring until the sugar has completely dissolved. Pour the mixture evenly over the tomatoes and allow it to cool at room temperature for 20 minutes.

Serve immediately, or cover and refrigerate for 2 to 4 days.

Chipotle Shrimp With Tomato Corn Salsa

The Washington Post, August 15, 2012

• • Course: Main Course
• • Features: Fast

Summary:

Barbara Brynelson invented this recipe after coming home from the Rockville farmers market with tomatoes, corn, onions and chili peppers. She also had a bottle of chipotle powder she had been wanting to use. A winner was born.
Because she's usually pressed for time, Brynelson says, she uses frozen (uncooked) shrimp that has been peeled and deveined; if you prefer, you can buy 24 ounces of shell-on shrimp to peel and clean yourself. She also doesn't peel or seed the tomatoes but wouldn't object if you choose to.
If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don't like cilantro, she gives you the option of not adding it.
This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.

4 servings

Ingredients:

• • 4 tablespoons (1/2 stick) unsalted butter
• • 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
• • Kernels from 1 or 2 ears of fresh corn (1 cup)
• • 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
• • 3 large Roma tomatoes, chopped (peeled and seeded if desired)
• • Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
• • 2 large cloves garlic, minced or crushed
• • 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
• • 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
• • 1/4 cup chopped cilantro leaves (optional)

Directions:

Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.
Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.
Stir in the cilantro, if using, and serve.

Julia Child's Clafouti

Julia Child's Clafouti
serves 6-8
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugarpowdered sugar

Preparation:
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Buddy's Pizza

WJBK) -

Buddy's Pizza uses what's called a lean dough to make its famous 2-3 inch thick Detroit-style pizza crust. No oil or sugar is added. They proof it, or let it sit at room temperature for 1-2 hours until it rises, before it hits the oven.

Unlike most pizzas, Buddy's signature sauce sits on top of the cheese, not below it. Here is the recipe for the Lake Huron pizza from the Made in Michigan Great Lakes Pizza Collection, which features the Motor City Cheese Blend and the spinach artichoke blend:

Toppings

Motor City Cheese Blend (Fontinella, Asiago and brick cheeses)

Spinach artichoke blend (recipe below)

Roasted tomatoes

Fresh spinach

How to make the spinach artichoke blend

Ingredients

1 lb. artichoke hearts

1 ¼ cups mayonnaise

1 ¼ cups light mayonnaise

2 ½ oz. breadcrumbs

1/3 cup asiago cheese

2 tsp minced garlic

2 tsp minced Spanish onion

1 ½ tbls kosher salt

2 tsp white pepper

6 oz. fresh baby spinach

Step 1: Drain artichoke hearts and roughly chop. 

Step 2: Blanch the spinach by placing it in boiling water for 3 minutes.  Drain and cool by placing under cold running water.  Strain under all excess water has been removed. 

Step 3: Chop the drained spinach, making sure the stems have been thoroughly chopped.

Step 4: Combine all ingredients and mix thoroughly.  Refrigerate until ready to use.

How to re-create the Lake Huron pizza at home

Step 1: Make a lean dough – don't use oil or sugar. Weigh the dough into 10-16 ounce portions depending on your preference and roll each portion into a round ball.

Step 2: Place the dough ball in the square pan and press evenly until it covers the complete bottom of the pan completely, making sure that the sides are slightly pushed up around the perimeter.

Step 3: Spread shredded or ground cheese on the dough. Proof the cheesed pizza at room temperature for 1-2 hours, depending on preference.

Step 4: Lightly sauce the pizza with the spinach artichoke blend, on top of the cheese (not on the dough as traditional pizzas are usually made). Place pizza in a pre-heated oven at 450 degrees and bake to desired doneness. It will take approximately 20-30 minutes.

Step 5: Remove the pizza from the oven. Take a spatula and run along the inside of the pan to loosen the pizza from the sides.  Lift pizza out of the pan and cut to desired size pieces and serve. Enjoy!

Mint Icebox Pie

Mint Icebox Pie

Recipe adapted from Tiffany MacIsaac, Birch and Barley, Washington, D.C.

Yield: One 9-inch pie

Cook Time: 20 minutes plus 4 hours in the refrigerator

·                                 INGREDIENTS

Chocolate crust

2¼ cups finely ground Oreo cookies (about 34 cookies), divided

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted and cooled to room temperature

Chocolate pudding

⅓ cup granulated sugar

1½ tablespoons natural cocoa powder

1½ tablespoons cornstarch

¾ cup heavy cream

¾ cup whole milk

1 large egg

1½ tablespoons unsalted butter, cut into small pieces

½ cup coarsely chopped bittersweet chocolate

¼ teaspoon kosher salt

Mint Mousse

2 tablespoons green crème de menthe

1¼ teaspoons granulated gelatin

3 large egg yolks

¼ cup plus 2 tablespoons granulated sugar

3 tablespoons water

1 tablespoon mint extract

⅛ teaspoon vanilla extract

1 cup heavy cream

Whipped cream

1 cup heavy cream

2 tablespoons confectioners’ sugar

⅛ teaspoon vanilla extract

DIRECTIONS

1. Make the crust: In a medium bowl, mix together 2 cups of the cookie crumbs and the sugar. Add the melted butter and use a fork to combine. Press into a 9-inch pie plate and refrigerate.

2. Make the pudding: In a medium bowl, whisk together the sugar, cocoa powder and cornstarch. In a medium saucepan set over medium heat, combine the cream, milk and egg and whisk to combine. Bring to a gentle simmer (until a bubble or two breaks on the surface), remove the pan from the heat and whisk in the sugar-cocoa mixture. Return the pan to the heat and cook, stirring constantly until it returns to a simmer, about 5 minutes. Remove the pan from the heat and whisk in the butter, chocolate and salt. Pour into a medium bowl, press plastic wrap directly onto the surface of the pudding, then refrigerate until cold, about 30 minutes. (The pudding can be made up 3 days in advance.)

3. Make the mint mousse: In the bowl of a standing mixer fixed with the whisk attachment, add the crème de menthe. Sprinkle the gelatin over it and set aside for 5 minutes. Add the egg yolks to a blender jar and pulse to mix.

4. In a medium saucepan, combine the sugar and water. Place over medium heat and cook until a candy thermometer reads 248°. Turn on the blender and slowly pour the hot sugar mixture down the side of the blender into the eggs.  Once all of the sugar is added, turn off the blender and transfer the sugar-yolk mixture to the mixing bowl with the crème de menthe-gelatin mixture; add the mint and vanilla extracts. Using the whisk attachment, whip the mixture on high speed until it is fluffy and cooled, 4 to 6 minutes. Transfer to a large bowl, clean the mixer bowl and add the heavy cream to the clean bowl. Whip the heavy cream on medium-high speed until stiff peaks form, then carefully fold the whipped cream into the mousse in two parts.

5. Build the pie: Remove the pudding from the refrigerator. Discard the plastic wrap and use a whisk to aerate the pudding. Scrape the pudding into the chilled cookie crust and use a rubber or offset spatula to spread evenly. Top with an even layer of the mint mousse and smooth the top. Place the pie in the refrigerator until set, 3 to 4 hours.

6. Make the whipped cream: In the bowl of a standing mixer fitted with the whisk attachment, add the cream, confectioners’ sugar and vanilla extract. Whip until the cream forms medium-stiff peaks.

7. Finish making the pie: Remove the pie from the refrigerator and top with the whipped cream. Sprinkle with the remaining ¼ cup cookie crumbs. Slice and serve, or refrigerate for up to 3 days.

Salty Soft Pretzels

Salty Soft Pretzels
Recipe provided courtesy of King Arthur Flour

For the dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon melted butter
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

For the topping
1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional (use a meat pounder on coarse salt for finer granules)
3 tablespoons unsalted butter, melted

1) To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

2) To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press START. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

3) To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process for another 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

4) While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

5) Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

6) Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).

7) Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.

8) Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.

9) Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

10) Bake the pretzels for 8 to 9 minutes, or until they're golden brown.

11) Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Yield: 8 large pretzels.