Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Valentine Diner Fare . . . as featured in KANSAS! magazine

 In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita  I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas. 

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes). 

 After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future. 

As always, recipes were included with the Taste feature . . .  

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

 

LoMar Drive In MARSHMALLOW NUT CUP

Yield:  1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème 

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

 

DIRECTIONS

1.   Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup. 

2.   Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème. 

3.   Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla). 

4.   Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle. 

5.   Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap. 

6.   Top with the remaining peanuts. 

7.   Add a spoon and serve immediately!

 

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving 

INGREDIENTS 

3 small (5 –ounce) cans water-packed tuna, drained  

10  ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

 

INSTRUCTIONS

1.     Combine all ingredients and lightly mix. 

2.     Serve on Italian sub rolls with lettuce. 

 

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)   

1.     Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512. 

2.     Eureka — LoMar Drive In, 916 East River, (620) 583-7810. 

3.     Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752.  Opening later in 2024.

4.     Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039. 

5.     Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T 

6.     Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862. 

7.     Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424. 

8.     Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N 

9.     Parsons  — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.   

10.  Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11.  Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789. 

12.  Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223. 

13.  St. John  — The Diner, 106 N. Main. In the process of a major renovation. 

14.  Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15.  Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only. 

16.  Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019. 

17.  Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679. 

Crock Pot Peanut Clusters

Using the crock pot, is an easy way to make peanut clusters and this recipe includes tips for tempering and ways to prevent condensation from ruining these yummy treats that contain three types of chocolate.

 

Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
   
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
   
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Recipe without photos . . . Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Naturally Sweet Treats - Chocolate Covered Dates

Tasty, easy, festive and healthy, too! Chocolate Covered Dates (stuffed with nuts) met this year's criteria for adding some healthy holiday treats to our usual fare.

Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
   
2. Fill the cavity with a small spoonful of nut butter.
   
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set.
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Recipe without photos . . . Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
2. Fill the cavity with a small spoonful of nut butter.
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Grandma Porting’s Babe Ruth Bar

These simple-to-make bars were featured on the dessert table at the wedding of Audrey and Samuel Caldwell. Tucked in among the elegant cake and fancy cupcakes they were a nod to a traditional dessert offering that started when Audrey’s grandmother, Darlene Porting, began making them years ago. A part of every family holiday and get-together, they were a must at the Caldwell wedding. Audrey said, “My mom (Susan Stewart) made many of these over the years but Grandma Porting made those that were served for our wedding.”  While Barry loves wedding cake, he was drawn to these bars. I gave up keeping  track of how many he ate!!!                                                                                                         It  seemed appropriate to mix up a batch for yesterday’s K-State tailgate. From weddings to tailgating, these candy bar-like cookies are a welcome addition. 

Dessert table at Audrey & Samuel's wedding.

Barry enjoys a Babe Ruth Bar at the K-State game! 

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
   
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
   
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.

   

   Pan lined with overhanging parchment that was sprayed with pan release)

   
   
   
4. Top with melted chocolate chips and spread evenly over the top.
   
   
   
5. Cover with foil and let set at room temperature for at least 6 hours.

   

   Once the bars were set, I just lifted them out of the pan and they were ready to cut. 

Recipe without photos . . .

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.
4. Top with melted chocolate chips and spread evenly over the top.
5. Cover with foil and let set at room temperature for at least 6 hours.

Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners. 

No-Bake Crispy Rice & Oat Granola Bars

Soft and crunchy, these oatmeal and rice bars are full of honey, dark chocolate and peanuts. The bars are a sweet treat without additives and fillers. 

No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

   
3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
   
4. Stir in the peanut butter and vanilla until well combined.

   
5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
   
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
   
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
   
10. Serve. Refrigerate leftovers.
    

Recipe without photos . . . No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
4. Stir in the peanut butter and vanilla until well combined.

5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
10. Serve. Refrigerate leftovers.

Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .

Suzy Neal's Peanut Butter Pretzel Rolls — 2019 National Festival of Breads Finalist

Barry and I attended the National Festival of Breads in Manhattan last year. I vowed I would make most, if not all, of the recipes that made it to the national competition. It’s been almost a year and  finally tried a recipe today. Better late than never!

Suzy Neal, Sautee Nacoochee, Georgia created Peanut Butter Pretzel Rolls for the event, and had this to say on the festival's website, "I created my recipe as a nod to childhood. My favorite lunchbox was one that included a peanut butter and jelly sandwich, pretzels, and banana lovingly packed by my mom." She was the Food Blogger Division Finalist, just one of eight finalists from all over the United State.

The recipe is as it appears on the National Festival of Breads website with a few of my additional explanations in parenthesis. Two of the festival sponsors included RED STAR® and KING ARTHUR®.

Above: My take on Peanut Butter Pretzel Rolls
Below: National Festival of Breads photo of Susy Neal's completed rolls made on-site in Manhattan, KS.

For information about the next festival to be held on Saturday, June 12, 2021, click on National Festival of Breads.

Peanut Butter Pretzel Rolls   Yield: 14 rolls

Suzy Neal, Food Blogger Division Finalist / 2019 National Festival of Breads

Yield: 14 rolls 

Ingredients

Dough

2 cups warm water (110°F – 115°F)

2 tablespoons honey

1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast®

1/2 cup powdered peanut butter - Suzy uses PB2 Powdered Peanut Butter.

1 tablespoon vegetable oil, plus 2 teaspoons (for oiling the proofing bowl)

1 tablespoon unsalted butter, melted

2 teaspoons kosher salt

5 – 5 1/4 cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

10 cups water

½ cup baking soda

Topping

1 large egg yolk plus 2 teaspoons water

¼ cup coarsely chopped roasted salted peanuts

1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
   
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
   
   
   
   
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 

   

   Dough is oiled and ready to begin rising. 

4. Preheat oven to 400°F. 
5. Deflate dough and turn out on floured work surface. 
6. Scale 3-ounce pieces of dough; shape into smooth rolls. 
   
   
   
   
   
   
   
7. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. (I used 2 baking sheets.)
8. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. (I did place rolls on a cooling rack and allowed them to dry slighty/)
   
9. Using a sharp knife, cut ¼” deep “X” in the top of rolls. (Since my rolls were drying on a rack, I moved them to silicon-lined baking sheet at this point.) Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. 
   
10. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F.  (I rotated rolls halfway through the baking + also moved the rolls on upper rack to bottom and vice versa.)
    
11. Remove rolls to a rack and cool. 
    
12. Serve with butter and jam. (I made a simple peanut butter dipping sauce to go with our pretzels; recipe follows.)
    

Nutritional Information Per Serving (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.

Peanut Butter Dipping Sauce 

1/2 cup peanut butter

3/4 cup powdered sugar

About 1/4 cup whole milk.

1. Place peanut butter and powdered sugar. 
2. Slowly add milk, stirring and adding more under it is dipping sauce consisntency—not too thin but not too thick. 

Recipe without photos . . .
Peanut Butter Pretzel Rolls   Yield: 14 rolls

Suzy Neal, Food Blogger Division Finalist / 2019 National Festival of Breads

Yield: 14 rolls 

Ingredients

Dough

2 cups warm water (110°F – 115°F)

2 tablespoons honey

1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast®

1/2 cup powdered peanut butter - Suzy uses PB2 Powdered Peanut Butter.

1 tablespoon vegetable oil, plus 2 teaspoons (for oiling the proofing bowl)

1 tablespoon unsalted butter, melted

2 teaspoons kosher salt

5 – 5 1/4 cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

10 cups water

½ cup baking soda

Topping

1 large egg yolk plus 2 teaspoons water

¼ cup coarsely chopped roasted salted peanuts

1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 
4. Preheat oven to 400°F. 
5. Deflate dough and turn out on floured work surface. 
6. Scale 3-ounce pieces of dough; shape into smooth rolls. 
7. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. (I used 2 baking sheets.)
8. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. (I did place rolls on a cooling rack and allowed them to dry slighty.)
9. Using a sharp knife, cut ¼” deep “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. (Since my rolls were drying on a rack, I moved them to silicon-lined baking sheet at this point.)
10. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F.  (I rotated rolls halfway through the baking + also moved the rolls on upper rack to bottom and vice versa.)
11. Remove rolls to a rack and cool. 
12. Serve with butter and jam. (I made a simple peanut butter dipping sauce to go with our pretzels; recipe follows.)

Nutritional Information Per Serving (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.

Peanut Butter Dipping Sauce 

1/2 cup peanut butter

3/4 cup powdered sugar

About 1/4 cup whole milk.

1. Place peanut butter and powdered sugar. 
2. Slowly add milk, stirring and adding more under it is dipping sauce consisntency—not too thin but not too thick.