Tempura Pretzel Bread With Ice Cream

Tempura Pretzel Bread With Ice Cream
 
Author:
Ingredients
  • 8-10 pcs. Labriola Pretzel Bread, cut into 1 -2” pieces
  • ¾ cup beer (do not use a dark beer!)
  • ¾ cup rice flour
  • ¾ teaspoon salt
  • ¼-1/2 teaspoon scichimi togarashi (optional)
  • 1 teaspoon garlic powder (optional or to taste)
  • vegetable oil (for deep frying)
  • 1 cup chocolate sauce
  • 1 cup caramel sauce
  • powdered sugar
Instructions
  1. In a bowl whisk beer with the rice flour until very smooth.
  2. Add in salt and garlic powder and chili pepper (if using).
  3. Let sit out at room temperature for 10 minutes.
  4. Heat oil to 375 degrees.
  5. Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
  6. Deep-fry turning once until golden (about 3 minutes).
  7. Transfer to a plate lined with paper towels.
  8. Place tempura pretzel bread in a bowl, add your favorite ice cream.
  9. Top with chocolate sauce, caramel sauce and powdered sugar.

 

Peanut Butter Carmel Corn

Peanut Butter Caramel Corn
 
Author:
Recipe type: Snack
Serves: 20 (serving size: about ¾ cup).
Ingredients
  • Cooking spray
  • 2 tablespoons canola oil
  • ½ cup unpopped popcorn
  • kernels
  • ½ cup sliced almonds
  • ? cup packed brown sugar
  • ? cup light-colored corn syrup
  • 2. tablespoons butter
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 250.
  2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
  4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla, and stir until smooth. Drizzle over popcorn; toss well. Spread mixture into prepared pan. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely.
Notes
Used with permission from Cooking Light The New Way to Cook Light http://www.cookinglight.com/nwtcl