By Kevin Williams
Ah, a rite of autumn for me...I love the little Pretzel Festival in Germantown, Ohio. The festival features a wonderful small-town flavor, plenty of hand-rolled pretzels, good music, and fun for the kids. And the festival isn't monstrously crowded like some fall festivals. It's just an enjoyable family festival that I go to every autumn and for a few hours simply absorb myself in the change of seasons and get my fill of one of my favorite foods: pretzels.
And while we are on the topic of pretzels (there is a little bit of everything pretzel to eat at the festival), try this recipe from New Holland, Pennsylvania for "pretzel pudding." Didn't see it in on the menu at the festival, maybe next year! Yum!
3C pretzels, crushed
1C brown sugar
1⁄2C margarine, melted
1 pack cream cheese
1T vanilla extract
2 – 3.4 oz. boxes orange gelatin
1⁄2C water, boiling
2C whipped cream
In one mixing bowl, combine the crushed pretzels, brown sugar and margarine. Line the bottom of the baking dish with the mixture, reserving 1⁄2C for the top.
In another mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
In a third mixing bowl, whisk together the gelatin and the boiling water until dissolved.
Add the dissolved gelatin to the cream cheese, mixing until smooth.
Fold the whipped cream into the cream cheese/gelatin mixture.
Pour the mixture carefully into the dish over the crust, spreading to the corners. Sprinkle the reserved crust on top and refrigerate until set.