This year’s wheat fields were beautiful! The dry weather actually agreed with the wheat…corn-not so much! This is the first time in the 39 years I have lived “on the farm” that wheat harvest was completed the middle of June!!!
This picture reminds me of an inspiring video of The Harvest–a modern-day parable. You can order it at http.//www.theharvest.com
Fields of Gold–not really!:) But these bales of straw will be appreciated by cows and calves as bedding when snow and ice replace the fields of gold!
Here is a simple recipe of Pretzels from the July/August issue of Southern Lady:
1. Lightly spray 3 baking sheets with non-stick cooking spray.
2. Working with one loaf at a time, roll each loaf of dough into a 14×3 inch rectangle on a lightly floured surface. Using a pastry knife, cut dough rectangle into 6 equal pieces, and shape into 6 (14×1/4-inch) ropes. Twist ropes into pretzel shapes, and place on prepared baking sheets. Spray tops of pretzels with non-stick cooking spray, and cover with plastic wrap. Let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in size.
3. Preheat oven to 425*. In a small bowl, whisk together egg and water until well combined. In a separate bowl, combine Parmesan cheese, sesame seeds, poppy seeds, dried minced onion, salt, and pepper. Brush pretzels with egg wash, and sprinkle with parmesan mixture.
4. Bake for 10 to 12 minutes or until golden brown. Serve pretzels with Mustard Dipping Sauce.
Mustard Dipping Sauce
(makes about 2 ½ cups)
2 cups whole-grain mustard
½ cup yellow mustard
¼ cup Worcestershire sauce
In a small bowl, combine whole-grain mustard, yellow mustard, and Worcestershire sauce.
Note: For a touch of sweetness, stir in 2 tablespoons honey.
*Note from the “Editor”: Mom made these for our Father’s Day/Mom’s Birthday trip to St. Louis weekend before last and they were AMAZING! Enjoy!! 🙂