Potato Crisps

Potato Crisps
 
Ingredients:

potatoes
olive oil
salt & pepper


Directions:

Pre-heat the oven to 400 degrees.  Line a cookie sheet with some aluminum foil  Peel and slice the potatoes about 1/8th of an inch thick.  Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet.  Place the sliced potatoes side by side – without overlapping.  Brush more olive oil on top of the potatoes.  Sprinkle generously with salt and pepper.  Bake in the oven until they turn brown and crisp – around 10-15 minutes.  Keep checking them to make sure they don’t get too brown.  Remove from the oven, and serve!

Rice Balls

Rice Balls

Rice balls #1

Ingredients:

2-3 large Shitaki mushrooms chopped, about 1C

1/2 carrot finely chopped, about 1/4C

1t garlic finely chopped

1t ginger finely chopped

1T chicken stock

salt, pepper, sesame seeds, sesame oil(1/2t) to season

1t olive oil

2C cooked rice, heated

Directions:

Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock to soften the carrot. Season with salt, pepper, sesame seeds, and sesame oil. 

Mix with rice in a bowl and shape them into balls about the size of golf ball.

Serve in room temperature.

Rice balls #2

Ingredients:

4 strips of bacon

1/3C chopped green onion

salt, pepper, sesame seeds, sesame oil (1/4t) to season

2C cooked rice, heated

Directions:

Fry the bacon and chop into small chunks.

Saute the green onion with a tiny bit of bacon grease until they are slightly wilted. 5 seconds.

In a mixing bowl combine bacon, green onions, and rice. 

Season with salt, pepper, sesame seeds, and sesame oil. 

Shape them into small balls. Serve in the room temperature.

Tip: Serve with Korean chili bean paste and lettuce if you wish.

       Cover the balls with slightly damp towel to keep them from drying out. 

serves 3-4 as lunch or crowds as snack

Peanut Butter Balls

Peanut Butter Balls 

Ingredients:

 

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Directions:

Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.Place in freezer to keep.

Homemade Kettle Corn

Homemade Kettle Corn

Ingredients:

1/4 cup vegtable oil
1/4 cup white sugar
1/3 cup unpopped popcorn kernals
salt to taste.


Directions:

1) Heat a 1/4 cup of oil over medium heat in a large pot with a wide base.  Make sure the pot had a tight fitting lid or you’ll have caramel shrapnel all over your kitchen (not to mention neck).  It’s best to use a pot with a thick bottom so the heat is more even.  Be sure to use vegtable oil or some other oil with a high smoking point.  Don’t use olive oil or butter, they will burn.  As a rule.  If the oil is smoking, its too HOT!

2)  Toss a couple of kernels into the oil and put the lid on.  Listen until you hear them pop and you’ll know the oil is ready.  Add the rest of the kernels to the oil and shake the pot to make sure the kernels are sitting in an even single layer.  Wait about 30 seconds then evenly sprinkle the sugar over the top of the kernels and give the pot another shake.  If the kernels start popping while you are applying the sugar, dump the rest of the sugar in quickly and CLOSE THE LID!  You’re about to get boiling oil exploding all over you.  It is VERY important that from here on out you open the lid away from you and only open it as little as possible.

3)  Depending on the temperature of your oil you’ll have about a minute before the kernals start popping.  I usually reduce my heat at this point to between medium and medium low.  For the first minute or so just giving the pot a good shake will keep the kernals from burning.  And once the popping starts, you’ll want to shake the pot frequently back and forth every 10 seconds or so.  The actual technique of the shaking will vary depending on your pot and the stove you use…but with practice you’ll get the feel for it.  As the popping starts to slow I like to slip in some large cooking chopsticks under the lid and give it a stir.  You could use the handle of a long wooden spoon.  Don’t use anything plastic.  The oil is super hot and will melt it!

4)  As the popping starts to wind down I stir the popcorn and check the bottom to see if I’ve got most of the kernels popped.  If not, back on th heat it goes.  If it looks mostly done I take it off the heat and give it a sprinkling of salt.  I like to use kosher salt because I find its a bit sweeter and softer than iodized salt.  The popcorn will stick together a bit, but as you stir it will cools and break apart.  Pour it in a bowl and watch it disapear before your movies opening credits finish rolling.

Trouble shooting:
1)  My popcorn burns:  Your oil is too hot and you need to stir the kernels on the bottom a little bit more.
2)  The corn won’t pop or is small when it pops:  Your corn is old.  Popcorn has to have a certain internal humidity to work.  If it’s old, throw it out and get some fresh stuff from the store.

Mini Apple Pies

Mini Apple Pies

Ingredients:

For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies

For the icing:
1 1/2 cups confectioner’s sugar
dash of milk


Directions:

1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.

makes about 16 or so

*You can either make your own pie dough, or buy a box of pre-made dough from the store.
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.

Chocolate Covered Apple Bites

Chocolate Covered Apple Bites
 
Ingredients:

4 inch lollipop sticks
granny smith apples
chocolate of your choice
chopped nuts, nonpareils, sprinkles, toffee bits (optional)


Directions:

1. With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles, nonpareils or toffee bits, if desired. Place on parchment paper until set.

Roasted Cinnamon Almonds

Roasted Cinnamon Almonds

Ingredients:

2 tablespoons butter
1/4 cup honey
1 cup granulated sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds


Directions:

1. Spread the almonds out on a baking sheet and roast in a 350 degree oven for 10-15 minutes or until lightly roasted. Keep a close eye on them to make sure they do not burn. Stir occasionally.
2. In a medium saucepan, bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly.
3. In a large bowl, mix the sugar and cinnamon until well combined. Using a slotted spoon, transfer the almonds from the saucepan to the sugar mixture. Mix until the almonds are well coated.
4. Transfer the almonds to a baking sheet lined with parchment paper and put under the broiler for just a few minutes, just until sugar melts and caramelizes.
5. Let cool and break apart if necessary.

Mini Apple or Peach Crostatas

Mini Apple Crostatas
 
Ingredients:

1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping

 

 

Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.

Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

Mini Peach Crostatas

Ingredients:
 

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large peach, peeled, pitted and thinly sliced (about 2 cups)
2 tablespoons brown sugar
1 teaspoon flour
1/4 teaspoon ground cinnamon 


Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar, flour and cinnamon; lightly toss peach slices into sugar mixture. Divide peach slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on peaches.

Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.

Easy Biscuit Fruit Pies

Easy Biscuit Fruit Pies

Ingredients:

peaches (or other pie appropriate fruit)
refrigerator biscuits
cinnamon sugar



Directions:

Preheat oven to 350 degrees.

Open biscuits and roll out the dough. If you don't have a rolling pin, you can just stretch the dough out to make each about 5 inches in diameter. While dough is being rolled out, cut up the fruit into small pieces.

As the dough is rolled, put it on the cookie sheet. No need to grease. Then place the cut up fruit on top of half of each biscuit. If it is more in the middle than one side, that doesn't really matter.

Sprinkle cinnamon sugar on the inside. Fold the biscuits over and sprinkle a little more on the outside. The recipe said to bake for 20 minutes, but ours were done after 10. Let them cool and eat.

Oreo Turkey Cookies

Oreo Turkey Cookies

Ingredients:

Double Stuff Oreos
Candy Corn
Whoppers
PB Cups
Chocolate frosting
Yellow Frosting
Red frosting
black non-pariels

Directions:

First step:  Grab a cookie.  Squeeze some chocolate frosting inside on one side. Stuff in your candy corn. Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the "base" cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups. Take a sharp knife and cut a sliver off of one end. It helps to gently cut in a sawing motion so you don't break the PB cup

Once those are ready, flip your cookies over, but you may find it's easy to keep them next to the wall. Place a dab of frosting on the pb cup, and place it on the cookie. Now glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.

While they're still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I've used. A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble.

Ranch Pretzels

Ranch Pretzels 

Ingredients:

12 oz bottle Orville Reddenbacher's Popping Topping Buttery Flavor Popcorn Oil
Hidden Valley Ranch Mix Packet (Dry), 1 packet
1 teaspoon onion powder
2-3 teaspoons garlic powder

Directions:

Mix 2-3 pounds of pretzels in a large bowl with most of 1 bottle of Orville Butter popping oil (I always use most of the bottle, but stop when the butter is at the bottom of the label (about 1 inch left in bottle). Pour the contents of Ranch Dressing Mix. And garlic powder, onion powder.

Stir. Cover, (or transfer to large plastic bags with extra room and shake) and mix every so often (every hour or so, it doesn't have to be exact) for 24 hours until oil is absorbed.


Variation 1:

1 Packet of ranch dressing mix 20 ounces of mini-twist pretzels
3/4 Cup of vegetable/canola oil
1 tablespoon of dill weed
1/2 teaspoon of garlic salt
1/2 teaspoon of onion powder
1/4 teaspoon of ground cayenne pepper
1/2 teaspoon of kosher salt

Directions:

Preheat oven to 250. Line a sheet pan with parchment paper for easy clean up. Gently pour pretzels into a large bowl and add remaining ingredients. Stir very gently to mix well, being careful not to break pretzels into little pieces. Pour pretzels onto the sheet pan and spread into an even layer. Place pretzels into the oven and stir every five to six minutes, baking for a total of 25 minutes. Remove from oven and cool.  Store in an air tight container


Variation 2:

3/4 c. popcorn oil
1 (1 oz.) envelope Hidden Valley Ranch dressing mix
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp. garlic powder
1 1/2 lb. pretzels, broken sm.

Directions:

Bake at 250 degrees for 40 minutes, turn over in 10 minutes.For oyster crackers, use 12-16 oz. plain oyster crackers. Bake at 275 degrees for 15-20 minutes. Place on baking sheets and bake. Drain on a brown bag to cool.

Ice Cream Jell-O

Ice Cream Jell-O

Ingredients:

2 large packages (6 oz each) Jell-o (any flavor)
1 packet of unflavored Knox gelatin
4 cups boiling water
half of a container of vanilla ice cream about 3/4 quart

Directions:

In a large bowl combine the Jell-o, unflavored gelatin and the boiling water. Whisk until dissolved.

Now you want to quickly add the ice cream until it is melted and combined. I’ve found that exactly half of a container works well. Now, they’ve changed the size of these things, believe it or not, so one container of ice cream is now actually 1.5 quarts, it is no longer a half gallon!


Once mixed well, pour into a 9″ x 13″ pan. Refrigerate overnight, cut into squares and serve. If you are doing this for a party, I suggest putting the cut pieces into cupcake liners.
The ice cream will magically float to the top of the jello and you will have a creamy+jello concoction that looks like it took a lot of prep work.

Homemade Microwave Popcorn

Homemade Microwave Popcorn

Ingredients:

1/4 cup popcorn kernels

1 teaspoon olive oil

1/2 teaspoon salt

Directions:

Pour 1/4 cup popcorn kernels into a brown paper lunch sack. Add olive oil and salt. Fold over and staple top of bag. Smooth bag to get rid of air, and rub kernels through bag to distribute oil. Pop for about 2 minutes, or until there are 3 seconds between pops. Pour into bowl and serve. 

Note: The tiny staple will NOT cause sparks in the microwave. Be sure to remove it before you pour out the popcorn.

Variation:

Add 1 teaspoon fresh rosemary to bag. Toss popped popcorn with butter, parmesan and garlic powder.

Peanut Butter and Honey Popcorn

Peanut Butter and Honey Popcorn

Ingredients:

8 cups popped lightly salted popcorn (low-fat microwave popcorn is fine)

1/2 cup sugar

1/2 cup honey

1/2 cup peanut butter

1/2 teaspoon vanilla (optional)

 

Directions:

Place popcorn in a large bowl. In a small saucepan, combine sugar and honey. Bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla, if using. Pour peanut butter syrup over popcorn. Stir and serve. (You can place the popped popcorn in a large paper bag, then pour over the syrup and shake.)

Cinnamon Honey Brie Bites

Cinnamon Honey Brie Bites

Ingredients:

Multigrain crackers
Brie
thinly sliced Apple
Walnut halves
cinnamon
honey


Directions:

1. Place thin brie slice and an apple on cracker.
2. Top with walnut half.
3. Sprinkle with cinnamon and drizzle with honey.

Baked Kale Chips

Baked Kale Chips

Ingredients:

1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste

Directions:

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Seven Wives Inn Granola

Seven Wives Inn Granola

Ingredients:

8 cups oats, not instant
1 1/2 cups brown sugar
1 1/2 cup wheat germ (optional)
8 oz. almonds
8 oz cashews
8 oz coconut, unsweetened large ribbon
3 oz sunflower seeds
1/2 cup water
1/2 cup oil
1/2 cup honey
1/2 cup peanut butter
2 teaspoons vanilla
1 cup raisins

Directions:

Mix first seven ingredients in a large bowl. Heat water, oil, honey, and peanut butter until it begins to bubble. Add vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container

Brown Sugar-Cinnamon Oatmeal Pop-Tarts

Brown Sugar-Cinnamon Oatmeal Pop-Tarts

Ingredients:

1/2 cup quick-cooking oats (not instant or old-fashioned)

1/2 cup white whole wheat flour (milder and better for pastry than regular whole wheat)

1 cup all-purpose, unbleached flour

1 teaspoon salt

1 teaspoon sugar

1/3 cup cold or frozen shortening (if you are averse to shortening, butter may be substituted. Pop-tarts should be frozen before baking, however.)

2 tablespoons cold butter (chopped)

1 egg

1/3 cup buttermilk or plain fat-free yogurt

Filling:

1/3 cup brown sugar

1 1/2 teaspoons flour

1 1/2 teaspoons cinnamon

1 generous tablespoon raisins (optional)

Directions:

First: Add all ingredients for filling to food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into small bowl and set aside.

Second: Combine oatmeal and flours in bowl of food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. Mixture should be coarse. Don’t go too far with this. You should have small but visible fat lumps throughout. In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade.  Use hands or spatula to press dough together.  All crumbs should come together into a ball.

Third: Divide dough in half and place each in a separate gallon-size zippered plastic bag.   Place dough ball at the center of the bag. Begin to roll out with dough remaining in plastic bag. Roll dough evenly to all four corners. Open bag and re-close to remove air or wrinkles. Flip bag and roll on reverse side to help with wrinkles. Try to roll it as evenly as possible. Holding the bag up to a window or light will show you where the dough may be too thin or thick.  Place flat dough in freezer. Repeat process with second dough ball.

Fourth: When  frozen hard, remove one bag of dough from freezer. Let warm 2 minutes , + or -. Dough should not be so hard it breaks, but also not soft. Use kitchen shears to trim all 4 edges of zippered bag.  Use pizza cutter or knife to  lightly mark cutting lines for 12 equal rectangular pieces. Without removing from bag, cut apart with kitchen shears. Do in this order:

# Cut bag in half.

# Cut each of those halves in half length-wise so you now have 4 long strips.

# Cut each of the 4 long strips into 3 equal lengths.

Place squares in freezer and repeat Step 4 with second bag. Place those squares back in the freezer for a few minutes until completely hard.

Fifth: When squares are frozen hard, take from freezer. Remove plastic from 12 squares and divide between 2 cookie sheets that have been covered with parchment paper. Place spoonful of filling in the middle of each square. Remove plastic from remaining 12 squares. and place one on top of each square with filling. If at any point, dough becomes unmanageable, return it to the freezer until hard.  Seal squares with a fork.

At this point you can bake them or freeze them.  If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard.  Cut paper around each pop tart and place in plastic container or bag with paper still attached. When ready to bake, place pop-tart with attached parchment paper on a cookie sheet and bake immediately.

Sixth: Bake in oven preheated to 425 degrees F for 15-20 minutes. If you plan to toast later, bake only until very lightly browned. Otherwise, bake until golden brown. Frost if desired when cooled.

Frosting:

Mix 1/2 cup powdered sugar, 1 teaspoon butter or margarine and 1 tablespoon coffee (for brown color, but does not really taste like coffee) or milk. Do not try to toast frosted pop-tarts in a vertical toaster. Frosting will melt and make a mess. Kinda makes you wonder what they put in commercial pop-tarts to keep them from melting.

Filling Variations: Try thick jelly or preserves–but expect it to leak a bit during baking. Check out the picture below for an awesome filling using a slice of cold cream cheese and a spoonful of blueberry preserves or lemon curd. You might call them “Cheesecake Pop-Tarts.”

Makes 12 Pop-Tarts

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

Ingredients:

4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup flaked coconut
3/4 cup butter, melted
3/4 cup orange marmalade

Directions:

In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack. Yield: about 2-1/2 dozen.

Waffled soft pretzels

Waffled soft pretzels

Ingredients:

 

1-1/2 cups warm water
2 teaspoons instant yeast
1 tablespoon sugar
4-1/2 cups all-purpose flour
2 teaspoons kosher salt
2 ounces unsalted butter, melted
Baking soda (for boiling)

Directions:

1. In the bowl of a stand mixer, combine all ingredients (except baking soda). Mix with the dough hook until thoroughly combined, and then until the dough comes together and is smooth — but not sticky — to the touch, 7-8 minutes.
2. Cover the dough with a towel and let it rise in a warm place for about an hour, or until it has doubled in bulk. (Gently poke your finger into the dough. If the indentation stays, it's ready for the next step.)
3. Punch down the dough to deflate it and turn it out onto a lightly floured surface.
4. Line two sheetpans with parchment paper.
5. Cut the dough into 6 pieces, roughly 5 ounces [140 grams] each.
6. To shape the dough, first roll the pieces into cylinders about the length of your hand. Then let the dough relax about five minutes, so that it's easier to work with.
7. Take one piece of dough and form a rope, rolling it against the counter and stretching gently until it reaches about 30 inches [76 centimeters] long. Yes, this looks ludicrously long. It's not. Repeat with remaining dough. You may find that wetting the counter with a few drops of water makes it easier to roll out the dough.
8. To shape the pretzels, form a U with the two ends of the rope pointing away from you. Then curve one strand toward you, bringing the end down and across to rest on the other side of the pretzel. Repeat with the other end, as shown in the photo above. (If this takes you a few attempts, you're in good company; I have very little spatial intelligence. We won't get in to how many times it took me to get it down, but once I did I was able to duplicate the results pretty easily.) Keep in mind, you want the loops to be fairly large in order to compensate for the rising of the dough and the eventual flattening of the waffled pretzel.
9. Place the shaped pretzels on the prepared sheetpans, leaving an inch or so between each pretzel.
10. Let rise in a warm place for 30 minutes until doubled.
11. Preheat your waffle iron. In a medium saucepan, bring 2 quarts [2 liters) of water to a low boil. Add about three tablespoons of baking soda and lower heat to a simmer.
12. Slip a pretzel into the liquid. You may wish to place all but one of the remaining pretzels in the refrigerator to stop their rising, as the rest of this may take a while unless you have six waffle irons.
13. Poach the pretzel for 30 seconds then carefully turn it over in the liquid. (Meanwhile, lightly coat the waffle iron with cooking spray.)
14. Poach the other side of the pretzel for 30 seconds, then remove with a spider or slotted spoon, allowing it to drain over the pan before putting it into the waffle iron.
15. Close the lid and waffle the pretzel.
16. The pretzel will be waffled when it's a sandy brown color, about 8-10 minutes later. They can be tricky to remove from the waffle iron; an offset spatula, silicone spatula and patience are your friends. Allow the waffled pretzel to cool on a rack.
17. Toward the end of the first pretzel's waffling time, begin poaching the next pretzel and remove another pretzel from the refrigerator to lose its chill and be ready for poaching.
18. Repeat with remaining pretzels. Makes about six.