Pretzels

From: https://smittenkitchen.com/2007/02/knotted-and-stacked-disappearing-acts/

Makes 16 full-sized or 32 miniature - I made a half recipe (see below)

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon (half recipe: .5 tbsp) sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour (half recipe: .5 cup) to yeast, and mix on low until combined. Add salt and 4 cups (half recipe: 2 cups) more flour, and mix until combined, about 30 seconds. 

3. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. 

4. Add another 1/2 cup flour (half recipe: 1/4 cup), and knead on low 1 minute more. If dough is still wet and sticky, add a little more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

5. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

6. Heat oven to 450°F. Lightly spray baking sheet(s) with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Half Recipe:

1 cup warm water (100°F to 110°F)
.5 tablespoon + 2 tablespoons sugar (for the pot of water)
.5 packet active dry yeast
2.5-3 cups all-purpose flour, plus more for dusting
.5 tablespoon salt
1 teaspoon canola oil
2 tablespoons baking soda
1 large egg
Coarse or pretzel salt

Strawberry Shortcake

https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Strawberries
6–7 cups quartered strawberries

Whipped Cream
1 cup whipping cream
and 1 tsp gelatin (only if you want to make in advance and have it hold shape)
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla

Biscuits
3 cups flour
1/4 cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk or regular milk
2 Tablespoons heavy cream (or buttermilk)
coarse sugar, for sprinkling

Directions

1. Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. 
2. Make the biscuits: Preheat oven to 425°F. 
3. Mix the flour, granulated sugar, baking powder, and salt together in a food processor. 
4. Whisk or pulse until combined. 
5. Add the cubed butter and cut into the dry ingredients by pulsing several times in the processor. Pulse until coarse crumbs form. Then pour the mixture into a large bowl.
6. Pour milk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. 
7. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. 
8. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles - DO NOT TWIST the cutter (it prevents biscuits from rising properly). Re-roll any scraps until you have about 12 biscuits. 
9. Arrange close together on a lined baking sheet. (Make sure they’re touching - helps them rise)
10. Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. 
11. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
12. Make the whipped cream (see instructions below)
13. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Stabilized Whipped Cream Topping *this can be done much more quickly/easily without the gelatin if you don't care about it holding its shape perfectly for an extended period of time

• 1 cup whipping cream
• 1 tsp gelatin
• 1 tbsp cold water
• 3 tbsp caster sugar or fine grain sugar or powder sugar
• 1 tsp vanilla

1. Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important.
5. Pour the whipped cream into a mixer bowl.
6. Turn the mixer on medium.
7. After a minute – slowly add in the sugar.
8. Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
9. Now pour the gelatin mixture into the mixer bowl and continue to whip
10. Add the vanilla
11. Do not over beat at this point. You will see the cream will hold stiff peaks.
12. This whipped cream can be used immediately.
13. You can spread it over a cake or pipe as needed.