all purpose flour

Pretzel balls / buns ……

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These pretzel Rolls were so easy to make.
These pretzel rolls add another layer of flavor to you burger. The dough takes a dip in a water & baking soda solution before going into the oven. This gives a nice dark brown color to the Rolls . These rolls have very little salt in them so salt generously on top to capture the pretzel taste .
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Dough:

1 cup milk ( you can replace with water )
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope RapidRise Yeast ( or 1Tbs dry active yeast )
1 teaspoon salt
3 cups all-purpose flour, or as needed + some more for dusting

Boiling Solution:

8 cups water
1/4 cup baking soda

Directions
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. { If using dry active Yeast & water then put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom.}

Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Line a baking sheet with foil/ parchment paper or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 8 pieces. Form each dough piece into ball .

Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

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Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

Try these rolls on their own, dipped in Mustard, or toasted with cheese .

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Black Forest cake

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I made this Black Forest cake for my Son’s birthday . It was my first attempt at making this cake and I must say it really turned out well . This recipe was shared with me by who is famous for Black Forest cake .

For the cake we need :

2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the cherries:

1 can (20 ounces) cherries, drained

For the whipped cream:

1½ cups heavy cream, chilled
½ cup powdered sugar
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.

2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.

3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Reserve a few cherries for decorating.

5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.

6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries . Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings.)

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