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How can I make jumbo soft pretzels like you get at fairs, carnivals, or baseball games?

March 12, 2010 // Posted in Cooking & Recipes (Tags: , , , ) |  No Comments


I’ve made soft pretzels before, but they never taste like those big, fluffy ones you get at places like that. Last weekend my family drove 2hours to another state just to go to this big market and bought half a dozen to bring home and freeze. We’re big pretzel fans.

The recipes I find on the internet are all the same and none taste like (or even have that same consistency) the big pretzels you get at these places. Any ideas?

Soft focaccia recipe?

February 20, 2010 // Posted in Cooking & Recipes (Tags: , , , ) |  2 Comments


I’ve been making focaccia bread for a while, ever since I got some at a farmer’s market. The difference is that the Farmer’s Market bread was much softer. MIne turns out to be harder–not burnt, definitely not burnt, but not soft either. I’m looking for a recipe that will be soft once it is cooked, but will not be undercooked so there is dough left in the middle.

The recipe I currently use is:
4 cups flour
1/4 cup olive oil
1 1/2 cup water
1 T. yeast (and 1 t. sugar to help the yeast)

And then you have the rising time, and you bake it for 20-25 minutes at 400 degrees after putting all of the toppings on.

Thank you in advance for any help you are able to provide!

Note: I’m vegan, so please try to make sure any recipes you may post have no animal products at all in them.
Oops. I forgot the 1 t. salt that also goes in the recipe, I think.

who decided that a liquid dietary serving is 8 ounces?

January 3, 2010 // Posted in Cooking & Recipes (Tags: , , , ) |  1 Comment


on all soft drink and juice containers I’ve seen, when they list servings per container, if you do the math, it is 8 ounces per serving. Who came up with that and why? is science behind it or marketing?