Instructions

1. Preheat oven to 425°F. In a bowl combine the cup of warm water, yeast and ½ tsp sugar. Whisk to dissolve, then allow to rest for about 10 minutes. (The mixture should start foaming – if not, the yeast is probably dead and the dough will not rise.) See pictures #1 and #2.

   

   

2. Either with an electric mixer or by hand, mix in remaining sugar, brown sugar, oil, and bread flour, mixing until well blended. Then add regular flour and salt. Knead on low speed until smooth and elastic. Add additional ¼ c. flour or more as needed until the dough is only slightly sticky. Place dough in a greased bowl, cover with plastic wrap and let rise for about 1½ hours or until doubled. See pictures #3-#6.

   

   

   

   

3. After the dough has risen, punch it down and form into 6-8 balls. Put flour down on your work surface and roll out each ball into a long rope 24-28 inches long. Turn the ends in to form a pretzel. Forming the perfect pretzel may take practice! See pictures #7 and #8. Alternatively, you can cut the dough into bite size pieces to make pretzel bites.

   

   

4. Pour 3 c. water (plus a bit extra to allow for evaporation) into a pot, boil, then remove from heat and slowly add the ¼ c. baking soda. Stir until well combined and all the baking soda is dissolved. Using a slotted spoon, dip each pretzel into the soda water. Lift and allow excess water to fall off. Place on a greased cooking sheet. Repeat the process until all the dough has been dipped.

5. Bake in the preheated oven at 425° for 8-10 minutes or until the tops of the pretzels are golden brown.

6. Remove pretzels from the oven and brush or dip each with butter. Then either sprinkle each with coarse salt, or dip in cinnamon sugar. See pictures #9 and #10.

   

   

Serve warm and enjoy! This is one of the Sisters’ favorite snacks on feast days!

Instructions

1. In a medium pot melt the butter on medium to low heat. Add marshmallows, stirring constantly. When the marshmallows are almost melted, whisk to make creamy. Do not overcook or boil because this will make the nest hard. Stir in vanilla, add cornflakes and stir until well coated. See pictures #1-#4.

   

   

   

   

2. Drop the cornflake mixture in large mounds onto the parchment-lined cookie sheet. Spray your hand with cooking spray (the mixture is very sticky) and form each mound into a nest shape. Let cool, then fill with 3-4 pastel colored peanut M&M’s. See pictures #5, #6, and #7.

   

   

   

Enjoy a delicious treat for Easter!

Make the Pastry Puffs

1. Preheat oven to 400°F.

2. In a medium pot melt butter, then add water and salt. As soon as the mixture comes to a boil, reduce the heat and add flour. Stir until thick but still able to be stirred. See pictures #1, #2, and #3. Pour into mixing bowl and let cool for 5-7 minutes.

   

   

   

3. Beat eggs one at a time into the flour mixture. (Be sure the mixture is no longer hot or the eggs will scramble.) The dough will become smooth as you add the last egg. See picture #4.

   

4. Put the dough in a pastry bag and pipe onto a cookie sheet lined with parchment. Make the puffs small to moderate size according to preference. Bake them at 400° for 24-27 minutes. Be sure they are golden brown or they will sink in. Let cool completely. See pictures #5 and #6.

   

   

Make the Pastry Cream

1. In a medium bowl mix together egg yolks and sugar. Add cornstarch and whisk until smooth. See pictures #7 and #8.

   

   

2. In a medium pot heat milk and butter until butter is melted, but do not boil. Turn heat to low and add in egg mixture, beating with a whisk to help make the cream smooth. Keep stirring continually because mixture thickens fast and will stick. Be careful not to overcook the cream, as it will burn easily. Remove from heat and add vanilla. Set aside, cover the pot, and let cool. See pictures #9, #10, #11, and #12.

   

   

   

   

Make the Ganache

1. In a small pot heat cream until warm but not boiling. Remove from heat and stir in chocolate chips until smooth. Let cool slightly. See pictures #13, #14, and #15.

   

   

   

Assembly

1. Cut open the pastries and pipe in the pastry cream (you may use a spoon if you prefer). Fill all of the pastries and reserve a little cream for garnish. Place tops on the pastries and drizzle with ganache (if desired). Top with a dot of pastry cream and a cherry. Sprinkle with powdered sugar and serve. These are best if eaten the same day they are made. See pictures #16, #17, #18, and #19.

   

   

   

   

Enjoy a delicious treat in honor of St. Joseph!

These are delicious cookies that melt in your mouth. You can serve them frosted, or plain with just a sprinkle of sugar.

Make the Cookies

1. In a large mixing bowl cream the butter, beating well until very soft and fluffy. Add the sugar and beat until smooth. See picture #1.

   

2. In a separate bowl combine the flour, salt and baking powder. Add slowly to the butter mixture. When all is incorporated, form into a ball. Refrigerate if desired. See pictures #2, #3, and #4.

   

   

   

3. Divide the ball of dough in half. Sprinkle your work surface with flour. Working with one half of the dough at a time, roll to about ½ – ¾ inch thickness, and cut with a shamrock-shaped cookie cutter. Repeat until all the dough is used. Place cookies on a cookie sheet lined with parchment paper. See pictures #5, #6, and #7.

   

   

   

   Note: If you prefer, instead of using a cookie cutter, form dough into 1½” balls and place on lined cookie sheet. Press balls flat to about ½” – ¾” thickness, using the bottom of a drinking glass.

   If you will not be frosting the cookies, prick them with a fork and sprinkle with granulated sugar.

4. Bake at 350°F for 20-25 minutes or until golden brown around the edges. See picture #8. Remove from cookie sheet and let cool.

   

Make the Frosting

1. In small mixing bowl cream butter until soft. Add sugar, salt and vanilla. Add milk a little at a time until the frosting reaches the desired consistency. Color as desired with food coloring. See pictures #9 and #10.

   

   

Glaze & Decorate

1. In a small bowl combine sugar, corn syrup and vanilla. With a whisk add milk a little at a time until glaze is the desired consistency. Add food dye as desired. See pictures #11, #12 and #13.

   

   

   

2. Dip cookies in glaze or spread glaze with a knife. Let sit until glaze sets, about 20 minutes. Then put frosting into a piping bag with decorating tip and pipe edges as desired. If you prefer, simply frost the cookie and sprinkle with colored sugar. See pictures #14 and #15.

   

   

Enjoy your cookies, and Happy St. Patrick’s Day!

Instructions

1. Preheat oven to 375°.

2. Melt butter and set aside.

3. Combine sugar and cinnamon in dish and stir together.

4. Separate rolls into 8 triangles.

   

5. Dip marshmallow in butter then roll in cinnamon sugar, place in center of croissant dough and wrap well. Make sure there are no cracks.

   

   

   

6. Dip dough into melted butter, roll in cinnamon sugar and place in greased muffin tin.

7. Repeat until all the triangles are used.

   

   

8. Bake in oven 375° for 10 to 15 minutes or until golden brown. Allow to cool slightly and eat warm.