Combine bread crumbs, parmesan, seasoning salt, garlic powder and pepper in a bowl; stir.
Spray an ovenproof wire rack with cooking spray.
Pour milk in a shallow dish.
Dip zucchini slices in milk, and then dredge in breadcrumb mixture.
Place coated slices on the rack. Bake for 30 minutes or until browned and crisp.
1/2 Cup Warm Water
2 tbs. baking soda
1 tbs. kosher or sea salt
1.) In large bowl combine 1-1/2 cups of warm water, yeast and sugar. Stir to dissolve. Let stand till foamy (about 5 minutes.) Then add 1 tsp table salt and 2 cups of flour. Beat well with a wooden spoon. Gradually stir in 1 and 1/2 cups of flour to make a soft dough.
2.) Turn dough onto a floured surface and knead until smooth and elastic. (About 6 minutes.) Knead in just enough of the remaining 1/2 cup of flour to keep dough from sticking. (If you have a kitchenaid mixer, use the dough attachment instead.)
3.) Shape dough into a ball and place in a greased bowl, turning once to coat. Cover brown with plastic wrap and let rise in a warm place (80 to 85 deg) until double in volume. About 30 minutes.
4.) Meanwhile, preheat oven to 400 deg. Grease two cookie sheets, or use silpat mats, or parchment paper. Punch down dough and cut into 12 equal pieces. (More or less, depending on how large you want your pretzels to be!) Roll each piece into a rope about 24 inches long. Shape into looped pretzel shape. (Or hearts or spirals….whatever.)
5.) In a small bowl, whisk remaining 1/2 cup of warm water and baking soda until the soda has dissolved.
6.) Dip pretzels in baking soda mixture then place 1-2 inches apart on prepared cookie sheets. Sprinkle with kosher salt (or if you are Max, cinnamon+sugar!). Bake until lightly browned, 16 to 18 minutes, rotating cookie sheets between upper and lower racks for even browning. Serve pretzels warm or transfer to wire rack to cool (and have your pink, strawberry milk ready!)
PREPARATION:
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
REVIEW:
I have now tasted the muffins and they are delicious!!!
A soft homemade flour tortilla with spinach
9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.
2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.
3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.
4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).
5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won't need oil (although you can use a little if you wish).
7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.
I usually start cooking the tortillas while I'm still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)
These homemade tortillas are a beautiful green color and have a great spinach flavor. They're hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.
3-4 each of the following: red or yellow potatoes, sweet potatoes, beets and/or turnips (you can use yucca and parsnips too)
olive oil in a sprayer (Pam would work fine too)
coarse salt (any salt will do really)
Preheat your oven to 400 degrees. Slice each of the vegetables 1/8 of an inch thick, or as thinly as you can. A mandolin or a veggie slicer would work well for this, although I just used a very sharp knife. Spray the bottom of a cookie sheet with the olive oil and place the potatoes, sweet potatoes and turnips on the sheet. Salt them to taste before popping them in the oven. Bake for 20-25 minutes until lightly brown and crispy.
The beets cook much faster, so I would suggest doing a batch of beets all to their own. (either that or leave enough room on the potato and turnip cookie sheet for the beets and then add them half way through cooking) Salt and cook the beets for only 10-15 minutes until dark and crispy.
Cooking time may vary, so watch them closely toward the end of cooking. Enjoy!1 cup butter
1/2 cup corn syrup
1/2 tsp baking soda
2 cups brown sugar
1 tsp salt
1 tsp vanilla
6 quarts of Popped corn(use the kind labeled Mushroom popcorn)
Heat your oven to 250F. Melt the butter, stir in the corn syrup, sugar and salt. Bring the misture to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from the heat, stir in the soda and vanilla (Careful! it foams!). Pour over the popped corn and mix well. Spread the coated corn into large cake pans and bake for 40 minutes, stirring every 10 minutes. Let it cool and eat! You can add peanuts or any other nuts if you like.
