MOON PIES

1 1/4 c. sugar
2/3 c. shortening
2 eggs
1 tsp. vanilla
1 c. milk
2 1/4 c. flour
1/2 c. cocoa
1 1/2 tsp. soda
1/4 tsp. cream of tartar
pinch of salt

Combine all ingredients and drop on cookie sheet by
teaspoon. Cook in 350 degrees oven for 12 minutes.

Cream Filling:
3 Tbsp. flour
1 c. milk
1/2 c. Crisco
1/2 c. butter or margarine
1 c. sugar
1 tsp. vanilla
pinch of salt
Combine flour and milk; cook until thick in large pan.
Combine other ingredients. Then add flour mixture and spread
between two cookies. Wrap in wax paper and store in refrigera-
tor or freezer. Great for kid's snacks and dad's late night
snack.

PRETZEL ROLLS

These really do taste like pretzels, but they're shaped like regular dinner
rolls.
Quick-rising yeast makes them a cinch to prepare, and boiling them before baking
is the secret to
their superb texture.

2 3/4 cups bread flour
1 envelope quick-rising yeast

1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)

Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar

1 egg white, beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and
celery seeds in food
processor and blend. With machine running, gradually pour hot water through feed
tube, adding
enough water to form smooth elastic dough. Process 1 minute to knead. Grease
medium bowl. Add
dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let
dough rise in warm
draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface until
smooth. Divide into
8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet,
flattening each
slightly. Using serrated knife, cut X in top center of each dough ball. Cover
with towel and let dough
balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal.
Bring 8 cups water
to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will
foam up). Add 4 rolls
and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared
sheet, arranging X side
up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.
Bake rolls until brown,
about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or
room temperature.
(Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F
oven 10 minutes.)

Makes 8.

Bon Appétit
January 1994