Cookbook 4-25-22

Tender beef brisket recipe:
1 fresh beef brisket 2.5 pounds cut in half
1 tablespoon vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup beef broth
1/2 cup tomato sauce
1/4 cup water
1/4 cup sugar (brown)
2 tablespoons onion soup mix
1 tablespoon cider vinegar

In large skillet brown brisket in oil on both sides. Transfer to slow cooker. Saute celery and onions until transparent. Gradually add broth, tomato sauce, and water, loosen brown bits. Add sugar, soup mix, and vinegar, bring to boil, than pour over brisket. Cover and cook on low 7 to 8 hours, sit 5 minutes before slicing.

Zucchini Bread (from: https://www.onceuponachef.com/recipes/zucchini-bread.html)

Servings: Two 8×4-inch loaves
Total Time: 1 Hour 30 Minutes
Ingredients

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 large eggs
1¾ cup granulated sugar
2 cups grated zucchini (you’ll need two medium zucchinis; do not wring out the liquid)
2 sticks (1 cup) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 cup chopped walnuts, lightly toasted if desired
½ cup currants or raisins (optional)

Instructions

Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Soft Pretzel (from: https://preppykitchen.com/soft-pretzels-recipe/)

Prep Time 30 minutes
Cook Time 15 minutes
Proving time 40 minutes
Total Time 1 hour 25 minutes
Servings 8 pretzels
Ingredients
For the Pretzels

1 1/2 cups warm water (360mL) at 110F
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 Tablespoon granulated sugar
1 teaspoon salt
2 Tablespoons unsalted butter melted and slightly cool
4 cups all-purpose flour, plus more for sprinkling on counter (480g)
coarse sea salt for sprinkling flaked or coarse

For the Boiling:

2/3 cup baking soda
10 cups water

Instructions

Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.
Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.
Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.
Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.
Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.
Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.
Preheat oven to 450F
Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.
Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.