| Foods 2 and Nutrition |
| Caramel Popcorn 1. Put into a skillet or a large pan 2 T. Vegetable oil 2 kernels popcorn turn range to medium heat. Cover pan and wait until the 2 kernels pop 2. Now add � cup popcorn cover pan again. Shake pan on burner until corn is almost finished popping. Remove from heat. Spread popped corn on a cookie sheet 3. Combine in a medium saucepan � cup brown sugar, packed 2 T. Light corn syrup 4. Add � stick margarine � teaspoon baking soda � teaspoon salt Bring mixture to a boil over medium heat. Stirring constantly, boil about 5 minutes. Remove from heat. Pour caramel coating at onc3e over the popcorn. Stir gently until all kernels are coated Beef and Vegetable Barley Soups Ingredients: 1 � T. Butter � C. chopped onions � C. chopped carrots � C. chopped celery � pound sliced mushrooms 1 tsp. garlic, minced 1 � quarts chicken broth or beef bouillon 1 tsp. Thyme � C. pearl barley 2 T. Chopped parsley 1 tsp. Dill 1 LB. Cubed beef (chuck or flank will do) Directions: In soup pot melt butter. Add onions, carrots, celery, and garlic. Saute until tender. Add mushrooms. Cook until soft. Add broth, seasonings, and barley. Cube meat and add to pot. Boil with simmer at least 1 � hours. Add fresh parsley at end. Funnel Cake Ingredients 3 large eggs 2 � cup milk � teaspoon pure vanilla extract 4 cups flour 1 cup light brown sugar 1 T. Baking powder � teaspoon salt oil for frying cinnamon powdered sugar for dusting Directions Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with � cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used. Banana Walnut Muffins Ingredients 3 bananas � C. sugar � C. brown sugar 2 eggs � C. margarine, melted 1 C. all purpose flour 1 C. whole wheat flour 1 � tsp. Baking soda 3 T. Buttermilk � C. walnuts, chopped Directions Preheat over to 300 degrees. Spray 12 muffin tin with not stick spray. Mash bananas in a medium mixing bowl. Add sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour, buttermilk, and walnuts. Mix until moistened. Spoon into muffin pans. Bake until muffins are brown and done, about 20 minutes. Banana Chocolate Chip Bread Ingredients � C. sugar 3 large bananas � C. veggie oil 2 eggs 2 C. flour 1 tsp. Baking soda 2 tsp. Vanilla � tsp. Baking powder � C. chocolate chips Directions Heat oven to 325 degrees. Grease two loaf size pans, or use cooking spray. Mix bananas, sugar, oil and eggs. Add remaining ingredients and mix well. Pour into pans 2/3 full and bake for 1 hour, or until done. Cool before slicing. French Toast Ingredients � C. maple syrup 1 C. milk pinch of nutmeg (optional) 6 slices multi grain bread 4 eggs 1 tsp. Vanilla extract salt to taste 4-6 T. Butter Directions Beat together � C. maple syrup, 4 eggs, 1 C. milk, 1 tsp. Vanilla extract, and a pinch each of nutmeg and salt if desired. Soak the slices of bread in the custard until it has all been absorbed. HINT: if you are doubling the recipe for a crowd you may keep the toast warm in a 200 degree oven for up to a � hour Brown in batches over moderate heat in the butter. Serve with powdered sugar or maple syrup. Rapid Mix Cool Rise White Bread 3 � 3 � C. all purpose flour 1 T. Sugar 3 � tsp. Salt 1 T. And 1 � tsp. Active dry yeast 2 T. Margarine 1 C. very warm water (120 � 130 degrees) Directions place 2 � C. flour, sugar, yeast, salt, and margarine in the bowl of the standing mixer. Attach the dough hook to the mixer. Turn it to the second speed and mix 15 seconds. Gradually add the warm water and mix for 1 � minutes continue to mix, adding more flour until the dough clings to the hook and cleans the bowl. Continue to knead it in the machine for 2 more minutes let the dough rest for 20 minutes. Place the dough in a greased 9x5x3� baking pan. Brush the loaf with melted margarine and cover loosely with a clean kitchen towel. Refrigerate 2-12 hours. When ready to bake: uncover dough carefully. Let stand at room temp for 10 minutes. Puncture any gas bubbles that may have formed Bake at 400degrees for 35-40 minutes. Remove from pan immediately. Scandinnavian Apple Cake Ingredients: 4 large tart apples 1 � c. sugar 1 c. chopped nuts 2/3 c. melted butter 2 eggs, beaten 2 tsp. Vanilla 2 c. flour 2 tsp. Baking soda 2 tsp. Cinnamon 2 tsp. Allspice � tsp. Cardamon � tsp. Salt � c. white raisins Directions: Preheat oven to 350 degrees Stir all ingredients until just blended Cook in a buttered and floured bundt pan or 2 (8 inch) square pans Test with a cake tester after 45 minutes Cool on a rack Serve at room temp Pumpkin Bread Ingredients: 2 C. sugar 1 (29 oz. Can) pumpkin pie mix 3 eggs 1 c. oil 5 c. flour 2 tsp. Cinnamon 1 tsp. Salt 2 c. raisins or dates 2 c. walnuts 2 tsp. Baking soda Directions: Preheat the oven to 350 degrees Grease 2 coffee cans or 2 (8x4) loaf pans Combine sugar and eggs in standing mixer Alternate oil with dry ingredients Stir in raisins (dates) and nuts Fill pans � full Bake 1 hour Cheddar Cheese Pepper Bread Ingredients: 2 � C. flour 1 stick butter 2 � tsp. Baking powder 1 to 1 � tsp. Black pepper � tsp. Baking soda � tsp. Salt 2 c. shredded sharp cheddar cheese 2 eggs 8 oz. Container of yogurt or sour cream Directions: preheat oven to 375 degrees butter and flour a 9x5x3 inch loaf pan melt butter and set aside to cool combine all dry ingredients in a bowl and stir in cheddar cheese in a medium bowl, beat eggs and yogurt and melted butter stir into flour mix and spoon into pan bake 35 minutes until brown cool for 10 minutes Cranberry Walnut Bread Ingredients: 2 C. flour 2 tsp. Baking powder salt 4 eggs � c. orange or cranberry juice 2 c. sugar 1 bag cranberries 2 tsp. Vanilla 1 c. soft butter 1 c. walnuts powdered sugar Directions: butter and flour a bundt pan preheat oven to 350 wash and drain cranberries mix flour, baking powder, and salt, and set aside mix orange juice and vanilla and set aside cream butter with sugar till light and fluffy. Add eggs one at a time add dry mix to batter alternating with liquid mix fold in cranberries pour into pan and bake 1 hour and 30 minutes cool 10 minutes before turning out to finish cooling dust with powdered sugar Raspberry Chocolate Chip Muffins Sift 2 cups flour with 2 tsp. Baking powder Mix in 1 cup semisweet chocolate mini-morsels set aside With an electric mixer, beat � pound softened butter with � cup sugar until pale and fluffy. Add 1 tsp. Vanilla extract and 1 T. Finely grated orange zest. Mix in dry ingredients in 2 additions, alternating with � c. milk Fold in 2 cups raspberries. Spoon into prepared muffin tin and bake at 375 degrees for 30 minutes. Cool for 10 minutes before unmolding Date Nut Muffins Sift 2 cups flour, 2 teaspoons baking powder, and � teaspoon ground allspice. Mix in 1 cup chopped pitted dates and 1 cup chopped walnut pieces. Set aside With an electric mixer, beat � pound softened butter with 1/3 cup granulated sugar and 1/3 cup brown sugar until pale and fluffy Add 1 teaspoon vanilla extract and 1 tablespoon finely grated orange zest. Beat in 2 eggs, 1 at a time Add the dry ingredients in 2 additions alternating with � cup milk Spoon into prepared muffin tin and bake at 375 for 25 minutes. Cool for 10 minutes before unmolding. Brown Sugar Pecan Muffins Follow preceding recipe substituting cardamom for the allspice and 2 cups pecan pieces for the dates and walnuts. Substitute lemon zest for orange. Sour Cream Banana Muffins Sift 2 cups flour, � teaspoon baking powder, and � teaspoon baking soda. Set aside In a food processor or blender, process 3 ripe bananas with � cup sour cream until smooth. With an electric mixer, beat � pound softened butter with 1 up sugar and 1 teaspoon vanilla extract until light and fluffy. Beat in 2 eggs, 1 at a time Add dry ingredients in 3 additions, alternating with banana mixture in 2 additions, beating only until blended. Fold in � cup chopped walnuts. Spoon into prepared muffin tin and bake at 350 degrees for 20 minutes. Banana Bran Muffins Follow preceding recipe, substituting mixture of � cup all purpose flour and � cup whole wheat flour for the 2 cups flour. After sifting dry ingredients, add � cup bran cereal. Banana Oat Bran Raisin Muffins Follow recipe for sour cream banana muffins (above), substituting mixture of � cup all purpose flour and � cup whole wheat flour for the 2 cups flour. After sifting dry ingredients, add � cup oat bran. Replace walnuts with � cup chopped raisins. Wheat Bran Raisin Muffins Ingredients: 1 C. raisin bran cereal soaked in 1/3 C. boiling water 1 2/3 C. whole wheat flour � C. buttermilk or add 1 tsp. White vinegar to regular milk to make � C. 1 tsp. Baking soda dash of salt 1 C. sugar � C. oil 1 whole egg Directions: Alternate wet and dry ingredients. Do not over-mix or over-bake. Follow baking instructions above. West African Yellow Rice Ingredients: 1 � cups water � cup orange juice 1 cup long grain rice 1/3 cup seedless raisins 2 T. Sugar 1 tsp. Ground turmeric � tsp. Salt 1 T. Margarine Directions: Get a 1 quart saucepan Combine water and orange juice in saucepan. Bring to a boil Add rice, raisins, sugar, turmeric, salt, and margarine. Stir to combine. Cover and bring to a boil again Reduce heat. Simmer, covered, until liquid is absorbed and rice is cooked, about 15 minutes Fluff with fork. Serve hot Herbed Rice Ingredients: 2 T. Butter 1 small onion, or � medium onion 1 cup rice 1 � cup chicken stock or orange juice 1 � tsp. Each chopped fresh thyme, tarragon, and marjoram (or � tsp. Dried) 1 � tsp. Chopped fresh parsley salt and pepper Directions: Heat the butter in a saucepan. Add the onion and saute for a few minutes, until golden. Add herbs now while hot Add the rice and stir to coat well with butter. Pour in the chicken stock and bring the liquid to a boil. Add the herbs to the pan and stir well. Cover the rice and place into a 375 degree oven for 20 minutes. Remove and allow to rest for five minutes before removing the lid. Mix with a fork to fluff up the rice. Add salt and pepper to taste, if needed, serve! Buttermilk Doughnuts Ingredients: 3 1/3 C. gold medal flour 1 C. sugar 2 tsp. Baking powder 1 tsp. Baking Soda � tsp. Salt � tsp. Cinnamon � tsp. Nutmeg 2 T. Shortening 2 eggs � C. buttermilk Directions: Heat fat or oil (3 to 4 inches) to 375 degrees in a deep fat fryer or kettle. Measure 1 � cups flour and the remaining ingredients into large mixer bowl. Blend � minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen Best Braided Bread Ingredients: 2 cups flour + 1 cup flour 1 package yeast 2 T. Sugar 1 tsp. Salt � C. water � C. milk 2 T. Butter or margarine Directions: in large bowl, mix 2 cups flour, yeast, sugar, and salt in the microwave, heat water, milk and butter until 120 to 130 degrees. Note: use 4 cup glass measuring cup, cover with plastic wrap, and heat 1 minute at high power. Check the temperature with a thermometer. If not at 120-130 degrees, continue to heat at 30 second intervals until desired temperature is achieved. Stir the liquid ingredients into dry ingredients. Mix well with a wooden spoon Add additional 1 cup of flour from the total amount of flour that you measured and make a soft dough. Note: you may not use all of the flour... Some of the flour may be used to flour the surface when you knead the dough. Remember, very stiff dough may result in dry bread. Measure carefully! Knead the dough on a floured surface for 7 � 10 minutes. Everyone should help to knead the dough. Form the dough into a ball; lightly cover with plastic wrap and let rest 10 minutes Divide the dough into three equal sections. Roll each section into a 12 inch long rope. Pinch the ends of the three ropes together. Braid. Press ends together. Form ring and pinch ends together. Place seam side down onto a greased, foil-lined cookie sheet. Dough may be frozen at this point, or continue with step 9. Cover with plastic wrap and let rise overnight in the refrigerator. Note: if you are baking on the same day, let dough rise in a warm place for 30 � 60 minutes until it doubles in size. Bake at 400 degrees for 30 minutes. Remove from pan to cool. Cinnamon Swirl Breakfast Cake Ingredients: 1 � stick butter, melted and cooled 1 C. sugar 3 eggs 3 C. flour 3 tsp. baking powder 1 � C. milk 1 tsp. Vanilla 1 � c. sugar 3 tsp. Cinnamon Directions: Preheat over to 350 degrees. Butter a 9x13 pan. In a large bowl add cooled melted butter, sugar and eggs and beat well. Add flour, baking powder, and vanilla and mix well. Pour into buttered pan. In a small bowl; 1 � cup sugar and 3 tsp. Cinnamon. Mix well. Sprinkle over batter with spoon and marble into batter. Bake at 350 degrees for 35 � 45 minutes. Check with a toothpick. When cooled, sprinkle with powdered sugar and serve. Bran Muffins Ingredients: 1/3 C. margarine � C. firmly packed dark brown sugar 1 egg white 1 C. unsifted white flour 1 tsp. Baking powder 1 tsp. Salt � tsp. Baking powder 1 C. raisins 2 C. bran cereal 1 C. skim milk Directions: Preheat to 400 degrees. Spray the muffin tins with pam or the equivalent. Cream together the oil and sugar on low in a standing mixer. Add the egg white and then the flour. Alternate the dry ingredients with the milk. Place on a rack in the top of the oven. Bake for 10-12 minutes for mini muffins and 15-20 minutes for regular. Muddie Buddies Ingredients: 9 C. chex mix (anyone or variety) 3 � wheat 3 � corn 3 � rice 1 C. semi sweet choc. Chips � C. margarine or butter � C. peanut butter 1 tsp. Vanilla 1 � C. powdered sugar Measure cereal into a large bowl and set aside. Microwave chips, and margarine and peanut butter in a microwave safe bowl, uncovered on high 1 minute. Stir. Microwave 30 seconds more or until mix can be stirred smooth. Stir in vanilla,. Then pour all chocolate mix over cereal. Stir until coated. Pour into large storage bag. Add sugar. Shake the sealed bag. Cool on wax paper. Soft Pretzels Ingredients: � oz. Pkg. Active dry yeast � C. brown sugar 1 � C. warm water, about 85 degrees 5 C. all purpose flour 4 C. water 1 � T. Baking soda Coarse or kosher salt (optional) Directions: Large saucepan or Dutch oven; baking sheets Preheat oven to 475 degrees. Grease baking sheets Combine yeast and brown sugar in large bowl. Gradually add 1 � C. warm water, stirring until yeast is dissolved. Let stand 5 minutes. Stir in flour, blend well Turn dough out onto lightly floured surface. Knead until smooth and elastic, 5 to 10 minutes Pinch or slice off enough dough to form a 1 � inch ball. On lightly floured surface, roll ball into a rope and shape into a pretzel. Combine 4 cups water and baking soda in saucepan; bring to a boil. Lift pretzels with spatula and drop into boiling water, a few at a time. Boil until pretzels rise to the surface, about 1 minute Place pretzels on greased baking sheets. Sprinkle with salt, if desired. Bake at 475 degrees for 8 minutes. Serve warm Muffins Ingredients: 1 egg � C. milk 2 T. Salad oil � C. flour � C. sugar 1 tsp. Baking powder � tsp. Salt Directions: Heat oven to 400 degrees. Put muffin cups or grease 6 muffin cups. Beat egg and stir in milk and oil. Mix remaining ingredients just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full and bake 20 � 25 minutes. Variations: Surprise Muffins � fill muffin cups only � full drop 1 tsp. Of jelly in the center � add batter on top to fill to 2/3 full Apple Muffins � stir in 1 C. grated apple with the oil and add � tsp. Cinnamon with the flow. Bake 25 minutes. Apple Muffins with Topping � Follow directions for apple muffins but before baking, sprinkle top with 1/3 C. of brown sugar and � C. cinnamon mixed together. Blueberry Muffins � Stir in � C. drained blueberries into batter Wheat Bran Raisin Muffins Ingredients: 1 C. raisin bran cereal soaked in 1/3 C. boiling water 1 2/3 C. whole wheat flour � C. buttermilk or add 1 tsp. White vinegar to regular milk to make � C. 1 tsp. Baking soda dash of salt 1 C. sugar � C. oil 1 whole egg Directions: Alternate wet and dry ingredients. Do not over-mix or over-bake. Follow baking instructions abov Kasha Ingredients: 1 C. Kasha (buckwheat groats) 1 egg, beaten 2 C. chicken broth 2 T. Margarine � tsp. Salt � tsp. Pepper Directions: toast kasha in skillet over low heat, stirring frequently. Quickly stir in egg. Cook, stirring and chopping mixture, until egg is cooked and kernels have separated, about 3 minutes. Combine broth, margarine, salt, and pepper in saucepan. Bring to a boil. Stir both mixture into kasha. Simmer, covered, until kernels are fluff tender, about 15 minutes. Fluff with fork and serve Russian Black Bread Ingredients: 1 C. water 2 T. Cider vinegar 2 T. Molasses � C. vegetable oil 1 oz. Unsweetened chocolate � oz. Pkg. Active dry yeast � tsp. Sugar � C. very warm water, about 110 degrees 2 C. rye flour 1 � C. all purpose flour 1 C/ 100% bran cereal 1 T. Carawa seed 1 � tsp. Salt 1 tsp. Instant coffee granules 1 tsp. Minced onion � tsp. Fennel seed vegetable oil Directions: One 8� round cake pan combine 1 cup water, cider vinegar, molasses, � C. vegetable oil, and chocolate in saucepan. Bring to a boil. Remove from heat and let cool to lukewarm. Meanwhile, in small bowl, dissolve yeast and sugar in � cup very warm water. Let stand 10 minutes. In large bowl, combine rye and all purpose flours; mix well. Reserve 2 cups for later use. To remaining flour mixture, add bran cereal, caraway seed, salt, coffee granules, onion, and fennel seed. Stir in lukewarm, chocolate mixture into flour mixture Add yeast mixture. Beat until smooth. Stir in enough of reserved flour mixture to make a soft dough Golden Yellow Corn Bread Ingredients: 1 C. Indian head yellow corn meal 1 C. sifted flour � C. sugar 3 tsp. Baking powder 1 tsp. Salt � C. soft shortening creamed corn 1 egg, beaten Directions: Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Cut in shortening. Mix egg and milk together and add to dry ingredients with a few swift strokes. Bake in greases 9x9x2 inch pan for 20 to 25 minutes. Muffins Using corn bread batter, fill muffin cups 2/3�s full. Bake for 20 minutes. Makes 12 muffins Corn Sticks Pour corn bread batter into hot, greased corn stick pans. Bake 15 to 20 minutes. Makes 14 corn sticks Muffin Variation Add 1 tsp. Grated orange peel and � C. chopped pecans to muffin batter. While muffins are baking, prepare a topping of 1 tsp. Grated orange peel and � C. sugar. Dip hot muffins into � C. melted butter and then into orange-sugar mixture. Serve piping hot Pumpkin Bread - microwave Ingredients: 1 (16 oz.) can pumpkin 1 2/3 C. sugar 2/3 C. vegetable oil 2 tsp. Vanilla 4 eggs 3 C. all purpose flour, or whole wheat flour 2 tsp. Baking soda 1 tsp. Salt 1 tsp. Ground cinnamon � tsp. Ground cloves � tsp. Baking powder � C. coarsely, chopped nuts � C. raisins, if desired ***If using self rising flour, omit baking soda, salt and baking powder*** Directions: Grease 12 cup microwavable bundt cake dish generously. Mix pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into dish. Microwave uncovered on high 11 to 14 minutes, rotating dish � turn every 4 minutes, until top springs back when touched lightly. Let stand on heatproof surface (not wire rack) 10 minutes. Remove from dish; cool. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days Conventional Directions: heat oven to 350 degrees. Grease bottoms of 2 loaf pans, 8 � x 4 � x 2 � or 9x5x3 inches. Mix pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days Basic Zucchini Mixture (BZM)used in the following 4 recipes Cook 1 finely chopped onion and 1 clove minced garlic in 1 T. Butter and 1 T. Oil until soft. Add 5 pounds grated zucchini and stir over heat for 4 to 5 minutes. Let cool and drain. Squeeze in a clean kitchen towel to remove most moisture before using in any of the following recipes. Makes 8 cups. Zucchini Bread Beat 3 eggs, 1 C. granulated sugar, and 1 C. light brown sugar until fluffy. Slowly add 2 C. peanut oil in a steady stream and 2 tsp. Vanilla extract, mixing constantly. Sift 3 C. flour, � tsp. Salt, 1 tsp. Ground cinnamon, 1 tsp. Baking soda, and � tsp. Baking powder. Mix into the batter alternately with 2 C. BZM. Fold in 1 � C. walnut pieces. Pour into 2 greased and floured 8x4 inch pans and bake in preheated 325 degree oven for 1 hour 15 minutes or until a tester comes out with crumbs clinging to it. Unmold while warm. Serves 12. Zucchini Muffins Follow preceding recipe, but bake in greased and floured 12 cup muffin tin, filling each cup about 2/3 full, for 30 minutes at 350 degrees. Lemon Zucchini Muffins Add the finely grated zest and juice of 1 large lemon to recipe for Zucchini Bread (above), and replace baking powder with baking soda. Bake in 12 cup greased and floured muffin tin for 30 minutes at 350 degrees. Gingered Pecan Zucchini Bread Follow recipe for zucchini bread (above), substituting 2 tsp. Ground ginger for half the cinnamon. Use pecans instead of walnuts and add � C. minced candied ginger with the nuts. Zucchini Fruit Cake Follow recipe for zucchini bread (above), replacing � C. BZM with 2 C. chopped dried fruit marinated overnight in 1 C. brandy, then drained. |
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| Caramel Popcorn Beef and Vegetable Barley Soups Funnel Cake Banana Walnut Muffins Banana Chocolate Chip Bread French Toast Rapid Mix Cool Rise White Bread Scandinnavian Apple Cake Pumpkin Bread Cheddar Cheese Pepper Bread Cranberry Walnut Bread Raspberry Chocolate Chip Muffins Date Nut Muffins Brown Sugar Pecan Muffins Sour Cream Banana Muffins Banana Bran Muffins Banana Oat Bran Raisin Muffins West African Yellow Rice Herbed Rice Buttermilk Doughnuts Best Braided Bread Cinnamon Swirl Breakfast Cake Bran Muffins Muddie Buddies Soft Pretzels Muffins Wheat Bran Raisin Muffins Surprise Muffins Apple Muffins Apple Muffins with Topping . Blueberry Muffins Kasha Russian Black Bread Golden Yellow Corn Bread Corn Sticks Pumpkin Bread - microwave Basic Zucchini Mixture Zucchini Bread Zucchini Muffins Lemon Zucchini Muffins Gingered Pecan Zucchini Bread Zucchini Fruit Cake Bagels |
| The Following Recipes are in the order that follows |
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| Bagels Ingredients: 6 � C. high gluten flour 2 tsp. Sugar 2 � tsp. Salt 2 � C. water � oz. Yeast sesame seeds, poppy seeds, or any other toppings you desire Directions: 1. in a small bowl, mix � oz. Of yeast, � C. of warm water, and 2 tsp. Of sugar. Let stand for 5 minutes. 2. After that, take a large bowl and ix 2 C. of water with 2 � tsp. of salt. Then add in the contents of the smaller bowl. 3. Now, begin adding the 6 � C. of flour, one cup at a time. When the mixture reaches a doughy consistency, place on a kneading surface with a light covering of flour. 4. Knead dough for 15 minutes. Knead it hard! If the dough feels wet to touch, add small amounts of flour to stiffen the dough. 5. After kneading, use your hands to roll the dough so that it looks like a loaf of French bread. 6. Dip a sharp knife in flour and then cut the dough into 12 equal sections. 7. Using your hands, roll each section of dough. Start with both hands in the middle and then push out towards the ends until the dough looks like a long, thin sausage. Then taking both ends, form the dough into a circle and connect the ends by squeezing them together. 8. Now place the bagels on a no-stick cookie sheet or wooden board. Cover with a towel and let stand for 30 � 45 minutes. This process activates the yeast and allows the bagels to �proof� (become larger, blow-up, fill out, etc.) the longer you let them sit, the bigger the bagels. 9. Next, remove the towel and place bagels in the refrigerator for 1 hour. 10. While bagels are in refrigerator, preheat oven to 400 degrees and bring 3 quarts of water to a boil. 11. Remove bagels from refrigerator and place in boiling water (a few at a time) for about 2 minutes. While bagels are in boiling water, turn a few times with a spoon. After removing from water, place bagels on dry towel to drain. Then place them on a cookie sheet and add the toppings of your choice. Bake for 35 minutes or until browned. 12. Sit back and enjoy the �fruits� of your labor: fresh from the oven, homemade bagels!! |
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