Manual with recipes 
https://biz.regalware.com/pub/docs/Breadmaker_Books/K6774_Breadmaker_Guide_Cookbook.PDF

Prep time 20 min.
Bake time 10–15 min.
Yield 12 pretzels.
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• 2 tablespoons Active dry yeast
• 1 1/2 cup warm water
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 2 cups bread flour
• 1 1/4 cup all purpose flour

Baking soda mixture

• 3/4 cup water
• 1 tablespoon baking soda

Toppings

• 1/4 cup butter melted
• Pretzel salt or coarse sea salt

Preheat oven to 400.

1. Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt.
2. Transfer bowl to a stand mixer. Add 1 cup bread flour, mix for a few minutes until well incorporated then continue one cup at a time, with the next 2 cups, reserving the last 1/4 cup.
3. Sprinkle reserved flour onto a counter top then remove the dough from the mixer and knead, incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable return it to a bowl, lightly greased with a butter wrapper or a teaspoon of olive oil, and cover with a tea towel. Allow the dough to rise for 30 minutes.
4. Remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips then shape them into pretzels. Take 3/4 cup water and 1 Tablespoon baking soda and whisk them together is a large flat bottomed bowl (a 9 in. pie plate works as well). Dunk the soft pretzels in the baking soda mixture then transfer to greased cookie sheets and sprinkle with sea salt.
5. Bake for ten-15 minutes in preheated oven, or until tops and bottoms are golden brown, then remove and brush tops with butter.

Ingredients

• Sugar
• Butter
• Milk
• Unsweetened cocoa powder
• Vanilla
• Quick oats
• Peanut butter

How to Make No Bake CookiesFirst line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.
Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.

Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.

Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.

Drop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons).
Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. Store the cookies at room temp in an airtight container.

Tips for No Bake Oatmeal CookiesAfter 20 some odd years of making these I’ve learned a few things along the way.

• Don’t just bring the mixture to a simmer (where the edges of the mixture bubbles up) it needs to start fully boiling (bubbling up in the middle) before counting down those 60 seconds.
• Don’t use old fashioned oats, I think quick oats are a must. The cookies won’t set up quite the same and they won’t be as tender.
• The recipe should hopefully turn out perfect for you but if they’re a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under. The amount of time the liquid is boiled will determine the way the cookies set up and also determines how moist they’ll be.
• I prefer creamy peanut butter but if you like the crunch of crunchy peanut butter you can use that here, just add an extra 1/4 cup so the consistency isn’t effected.
• Use real butter, never margarine. It has a bad flavor which will effect the flavor of the cookies and it has added water so your end result won’t be as good.
• Then as listed in the recipe stick with the bit of extra cocoa and peanut butter, it makes them a bit richer than you remember. I also cut back on the sugar by 1/4 cup as is listed in the recipe.