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The Hoods are here… Mini Strawberry Pretzel Pie

May 25, 2015 · by Carrie Trax ·

Strawberrry in a pretzel pie crust

Strawberry Pretzel Pie

Fresh strawberries are over flowing everywhere here in Oregon.  As I was walking through the farmers market this weekend the question I kept hearing as people were buying strawberries was are they “Hoods”.  The strawberry variety everyone looks for here in Oregon are “Hood” Strawberries, so what are Hood Strawberries? They emerged from Oregon’s Hood River Valley in 1965 and are prized for there bright red color and large size.  Nothing can compare to these Northwest grown sweet and juicy berries. Hoods are a June-bearing strawberry so there is a short window to enjoy them.  Look for these great tasting strawberries at farmers markets, farm stands or grocery stores that sell local produce.  Here is a easy strawberry treat I made with my Fresh From Oregon Hood strawberries.

Mini Strawberry Pretzel PiesStrawberry2
3 1/2 cups pretzels, salted
1 stick (8 tablespoon) butter
1/3 cup brown sugar
2 pints strawberries
1 cup sugar
3 tablespoons cornstarch
juice 1/2 lemon
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 cup cool whip

For the pretzel crust: Preheat the oven to 350 degrees F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into six 5″ mini pie pans and bake for 6 minutes. Remove and set aside to cool.

To prepare the glaze: Wash strawberries and remove the green tops and core.  Take half the strawberries and slice, set aside.  Chop the remaining half of the strawberries in a food processor.  Place the chopped strawberries in a sauce pan and begin to cook over medium heat.  Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries.  Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.  Set aside and cool.  Once cool take remaining sliced strawberries and fold into the glaze mix, set aside.

To prepare cream filling: In stand mixer bowl beat the cream cheese, sugar and milk until combined.  Fold in the cool whip.

To assemble the mini pies spoon the cream cheese mixture among the six pretzel pie crusts and smooth to the edges. Spoon and mound the strawberries that have been glazed over the cream mixture.  Cover and refrigerate until ready to serve.

strawberry 1

 

Filed Under: baking, berries, desserts, family favorites, Fresh From Oregon, fruit · Tagged: cream cheese, dessert, pie, pretzels, strawberries, strawberry

New Year’s Traditions … Bake some Good Luck!

December 30, 2013 · by Carrie Trax ·

2013.12.29@17.39.08._K5I0980

Sweet New Year’s Pretzel with walnuts

Even though I live here in Oregon (8 years) I am originally from a town just south of Pittsburgh, Pennsylvania.  We had many great food traditions that I have not seen here in the Pacific Northwest.  I grew up on Pork & Sauerkraut on New Year’s Day,  Isaly’s chipped ham made into BBQ sandwiches, Holuski (cabbage & noodles), Pierogies, Golabki (Stuffed Cabbage) and many more.   One of the traditions I brought with me is making a New Year’s Pretzel.  This is a large pretzel made with a sweet bread dough and glazed with a confectioners sugar icing.  It is said you need to eat a piece at midnight New Year’s Eve or before breakfast on New Year’s day to bring you good luck for the coming year.  The recipe below makes two pretzels so I decided to make one the traditional way and to start a new tradition by making the second one with Fresh From Oregon flavors and I added cranberries and hazelnuts!  Once you make these pretzels and taste them you will be making them each year and starting your own family tradition.

2013.12.29@11.45.41._K5I0828

Divide dough in half

2013.12.29@11.49.48._K5I0833

Shape into a horseshoe shape with
open ends towards you

2013.12.29@11.51.23._K5I0835

Cross right side over left and
create a circle on the top

New Year’s Sweet Pretzel
1 1/2 cups milk, scalded and skimmed
1/2 cup sugar
4 ounces (1 stick) butter
1/2 teaspoon sugar
1/2 cup warm water
1 tablespoon yeast
6 to 7 cups Bob’s Red Mill flour
1 tablespoon salt
2 eggs
1 pound confectioner’s sugar
1 teaspoon almond extract
5-6 Tablespoons water
1/4 cup ground walnuts

2013.12.29@11.53.52._K5I0838

Cross left side over right

Put the scalded milk, sugar and butter into the bowl of a stand mixer and let stir until the butter and sugar are dissolved. In another small bowl, dissolve the yeast in the warm water with a 1/2 teaspoon of sugar. It should begin to foam in about 5 minutes. Add 5 cups of flour, 1 tablespoon of salt, the yeast mixture and the 2 eggs to the milk mixture. Use a dough hook to mix until it is a soft, even batter. Add more flour 1/2 cup at a time until a soft dough forms. Continue to knead until the dough cleans the sides of the bowl. Take the dough out on a lightly floured board and give it a few turns to form a smooth ball. Put it into a greased bowl and cover. Let rise for 1 hour or until doubled in size. Turn the dough out onto the board and divide in half. Roll each half into a long rope (36″ long) and shape into a pretzel. Lay the pretzel onto a parchment-paper-lined baking sheet and allow to rise for another hour. Bake at 375 degrees for 20 minutes until dark golden-brown.  Allow to cool completely on a wire rack. Make a frosting by mixing the confectioner’s sugar with the almond extract (or vanilla if you prefer) and enough water to make a spreadable icing. Pour the icing over the bread and sprinkle with the walnuts.  I have seen these also decorate with the toasted almond slices and candied cherries.

Shaping a Pretzel
1. Roll into a 36″ rope
2. Shape into a horseshoe shape with open ends towards you
3. Cross right side over left and create a circle on the top
4. Cross left side over right
5. Bring ends up to the top and press into the dough

2013.12.29@11.57.18._K5I0847

Bring ends up to the top and press into the dough

Fresh From Oregon New Year’s Pretzel2013.12.29@11.58.04._K5I0849
To add the Pacific Northwest to this pretzel add about 1/2 cup of dried cranberries and 1/4 cup finely chopped hazelnuts to dough when you divide it in half and before you roll it into a rope.  After you glazed the pretzel sprinkle with with dried cranberries and hazelnuts.

Recipe from: Pittsburgh Magazine

2013.12.29@17.34.30._K5I0976

Filed Under: baking, bread, breakfast, desserts, family favorites, hazelnuts · Tagged: baking, cranberries, German, good luck, hazelnuts, new years, Pittsburgh, pretzels, tradation, walnuts

Honey Pretzel Peanut Butter Buckeyes

May 7, 2013 · by Carrie Trax ·

2013.03.24@15.56.33Here is another great recipe I made using Oregon made Wild Friends Honey Pretzel Peanut Butter.  I used my traditional Peanut Butter Buckeye recipes and gave it a Fresh From Oregon twist.  I transformed their Honey Pretzel Peanut Butter into melt in your mouth little bits of heaven.  Buckeyes are a peanut butter confection crafted to look like the fruit of the Buckeye tree.  In my family these were always in tins at Christmas and on trays at weddings on the cookie table, that’s another blog.

2 cups Wild Friends Honey Pretzel Peanut Butter2013.03.24@11.25.42
5 cups confectioners sugar
2 teaspoons vanilla extract
1 cup butter, room temperature
Chocolate wafers
2 cups pretzels, crushed

In the bowl of a stand mixer combine peanut butter, confectioners sugar, vanilla and butter.  Shape into 1-inch balls and place on a lined baking sheet.  Place in refrigerator for 1 hour.   Melt the chocolate in a bowl set over simmering water.  Using a toothpick dip peanut butter ball half way and then roll in the crushed pretzels.  Place on foil lined baking sheet until the chocolate is set.  Store in airtight containers.2013.03.24@13.10.33

Filed Under: candy, Chocolate, Oregon made products · Tagged: peanut butter, pretzels, Wild Friends

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