Recipes I Plan On Trying


2 large eggs,
2 cups flour,
1 ¾ cups milk,
½ cup of veg. oil or melted butter/margarine,
1 tbsp sugar,
4 tsp baking powder,
¼ tsp salt.

Heat waffle iron,
In large bowl beat eggs with wire whisk or hand beater until fluffy.
Beat in remaining ingredients.
Pour slightly less than ¾ cup of batter onto center of waffle iron. Check manufacturer's directions for recommended amount of batter.
Close iron.

Bake for about 5 minutes or until steaming stops.

Batter makes about 6 seven inch waffles.

French Toast

3 large eggs,
¾ cup milk,
1 tbsp sugar,
½ tsp vanilla,
8 slices of sandwich bread or 1 inch thick french bread.
From the looks of other recipes it looks like ¼cup milk/egg and that sugar and vanilla are optional.

In medium bowl beat eggs, milk, sugar, vanilla, and salt with wire whisk or hand beater until well mixed.
Heat griddle or skillet to 375°F.
To test griddle sprinkle a couple of drops of water and if bubbles jump around heat is just right.
Dip bread into batter and place on griddle.
Cook for about 4 minutes each side until golden brown.


Preheat oven to 500°F.
Generously butter 15"x10"x1" pan. Heat pan in oven for one minute.
Put dipped bread in pan. Drizzle remaining mix over bread.
Bake for 5 to 8 minutes or until bottoms are golden brown.
Turn bread over.
Bake for another 2 to 4 minutes until bottoms are golden brown.


Generously butter 15"x10"x1" pan.
Put dipped bread in pan. Drizzle remaining mix over bread.
Let rest overnight and turned the bread over after a couple of hours.
Preheat oven to 350°F.
Bake in oven (might take 30 to 40 min.) and when the top has gone a crunchy brown (not too dark) turn all the bread over and pop back in for about 15 minutes.
This then allowed the egg mixture to puff up in the oven and dry out slightly.


1 large egg,
1 cup flour,
¾ cup milk,
1 tbsp sugar,
2 tbsp veg. oil,
3 tsp of baking powder,
¼ tsp salt.

In medium bowl beat eggs with wire whisk or hand beater until fluffy.
Beat in remaining ingredients until smooth.
Heat griddle or skillet to 375°F.
To test griddle sprinkle a couple of drops of water and if bubbles jump around heat is just right.
For each pancake use slightly less than ¼ cup batter.
Cook pancakes until they are bubbly on top, puffed and dry around the edges.
The second never browns as easily as the first.


1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Other steps same as above.


Oat Bran Pancakes

1½ cups milk
1 cup Quaker oats ¾ cup sifted all purpose flour
¼ cup oat flour or oat bran
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
¼ cup melted butter or margarine

Pour milk over oats and let stand for 5 minutes. Sift together flour, sugar, baking powder and salt.
Lightly stir eggs into oats mixture. Add dry ingredients and butter, stirring until combined.
Other steps same as above.

Corn Bread

1 cup milk
¼ butter melted (can I use oil?)
1 large egg
1 ¼ cups cornmeal
1 cup flour
½ cup sugar
1 tbsp baking powder
½ tsp salt

Preheat oven to 400°F.
Grease 9" round pan or 8" square pan.
In large bowl beat milk, egg, butter (maybe until smooth) with hand beater or whisk.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Pour into pan.
Bake 20 to 25 minutes until golden brown and toothpick comes out clean.


1 ½ cups cornmeal
½ cup flour
1 ½ cups buttermilk
¼ cup veg. oil
2 tsps baking powder
1 tsp sugar
1 tsp salt
½ tsp baking soda
2 large eggs

Directions same as above.


1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
½ cup vegetable oil

Preheat oven to 400°F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth (beat for 5 min.). Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
If your bread is too dense try beating the batter longer next time.

Yeast Dough Tips

Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.
To knead fold dough toward you. With heals of your hand push the dough away from you with a short rocking motion. Move dough a quarter turn and repeat.
Place dough in a large greased bowl turning dough to grease all sides. Dough should rise until double in size. Press fingertips about ½ inch into dough. If indentations remain dough has risen enough.
Gently push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.

How to shape loaves.
Flatten dough with hands or rolling pin into 18x9 inch rectangle.
Tightly roll dough towards you beginning at the 9inch side.
Pinch edge of dough into roll to seal.

Cinnamon Raisin Walnut Wheat Bread

2 cups whole wheat flour
1 package of yeast
2 cups water (120°F to 130°F)
2 tbsp brown sugar
2 tbsp veg. oil
2 tsp cinnamon
2 tsp salt
2 to 2 ½ cups bread flour
1 cup chopped walnuts
1 cup raisins

In large bowl mix whole wheat flour and yeast. Add the warm water. Beat for 1 minute scraping bowl frequently.
Cover bowl with plastic and let stand for 15 minutes.
Stir in brown sugar, oil, cinnamon, salt, and 1 cup of bread flour. Beat until smooth.
Stir in enough remaining bread flour ½ cup at a time until a soft smooth dough forms.
Knead 5 to 10 minutes or until dough is smooth and springy.
Knead in walnuts and raisins.
Let rise for about one hour in a greased bowl.
Deflate dough, shape, and put in pan to rise until double in size.
Put pan in oven preheated to 400°F for 30 minutes (or 375°F for 35 to 40 minutes).

Bread Rolls

3 ½ cups flour
¼ cup sugar
¼ softened butter
1 tsp salt
1 package of yeast
½ cup water (120°F to 130°F)
½ cup milk (120°F to 130°F)
1 large egg

In large bowl stir 2 cups flour, sugar, butter, salt, and yeast until well mixed.
Add water, milk, and egg. Beat with mixer at low speed for 2 minutes scraping bowl frequently.
Stir in enough remaining flour to make dough easy to handle.
Grease 13x9inch pan.
Deflate dough and divide into 15 pieces and place into pan.
Let rise 30 minutes or until double in size.
Put pan in oven preheated to 375°F for 12 to 15 minutes or until golden brown.

Cresent Rolls

Same as Bread Rolls but after first rise flatten dough into a circle shape and cut into 16 wedges.
Roll up each wedge beginning at rounded end (widest end).
Place each roll on cookie sheet with points underneath.
Let rise 30 minutes or until double in size.
Put pan in oven preheated to 375°F for 12 to 15 minutes or until golden brown.


4 tsp active dry yeast (another recipe suggests 2 ¼ tsp)
1 tsp white sugar
1 ¼ cups warm water (105°F - 115 F)
4 cups all-purpose flour
½ cup white sugar (another recipe suggests 1 tbsp)
1 ½ tsp salt (another recipe suggests ½ tsp)
1 tbsp vegetable oil (another recipe suggests 2 tbsp)

½ cup baking soda (another recipe suggests 2 tbsp + 1tsp)
4 cups hot water

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450°F (230°C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned. (or 400°F for 15 minutes).


1 tsp (5 mL) granulated sugar
1-½ cups (375 mL) warm water
1 pkg active dry yeast
2 tsp (10 mL) vegetable oil
4 cups (1 L) all-purpose flour
1 tsp (5 mL) salt
2 tbsp Baking soda

1. In large bowl, dissolve sugar in ¼ cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough.
Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough.
2. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends.
3. Pick up ends and cross left end over right end again.
4. Bring ends over and down to bottom of circle, overlapping by ¼ inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper lined baking sheets. Cover and let rise for 15 minutes.
5. Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool.
6. Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool.


1 tablespoon sugar
1 (¼-oz) package active dry yeast (2 ½ teaspoons)
3 ¾ to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt

Special equipment: parchment paper

Stir together sugar, yeast, and 1 ½ cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Whisk together 3 ½ cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 ½ inches apart.
Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.


1-½ cups warm water (100°F to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
1 tablespoon sugar
1 tablespoon salt
4 to 4-½ cups bread flour
1 tablespoon sugar
2 teaspoons salt
2 quarts boiling water

Place ½ cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt and 1- ½ cups flour. Beat 2 minutes at medium speed of electric mixer, scraping dough occasionally. Add ½ cup flour and beat at high speed 2 minutes. Stir in enough remaining flour to make a stiff dough. Turn out onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place, about 40 minutes. Dough will not be doubled in size.
Punch dough down. Let rest 10 minutes. Turn out onto lightly floured board. Cut dough into 12 equal pieces. Form each piece into a smooth ball by gently kneading. Poke your thumb through the center, twirl to enlarge the hole until it is about 1- ½ inches in diameter. Place shaped bagels on greased baking sheet, cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes. Dissolve 1 tablespoon sugar and 2 teaspoons salt in 2 quarts boiling water. Lower heat, drop bagels into water, one at a time. Do not crowd. Simmer 30 seconds, turn, and simmer another 30 seconds. Remove with slotted spoon; place on towel to absorb excess moisture. Place on greased baking sheet. Mix egg white and 1 tablespoon water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seeds if desired.
Bake at 425°F for 25 to 30 minutes or until done. Remove from baking sheet and cool on wire rack.

Boiled Bagels

4 ¼ cups all-purpose flour
½ package active dry yeast (not sure if asking for 1 package or ½)
1 ½ cups warm water (110°F/45°C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar (a few reviews suggested adding 1 tbsp of molasses added to the boiling water instead)

In large bowl, combine 1-½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients (a review suggested doing yeast the normal way then add the rest of the ingredients). Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes (reviews suggest letting rise for 1 hour).
Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375°F (190°C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-½ minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Suggestions for the above recipe based on the reviews I saw.

Some notes: Proofing the bagels - After I shaped the bagels (forming the dough into a small ball and poking a hole in the middle is genius!), I put them on a cookie sheet, let them rise a bit (about 15mins or so) and placed them in the refrigerator for about 45mins. This allows them to proof the rest of the way and helps them retain their shape once you put the bagel into the boiling water. Boiling the bagels - Depending on how you like the texture will determine how long you let the bagel boil. For mine, I only let the bagel boil for about 30-45 seconds which will give it a thin crispy crust and a softer texture inside. I've never heard of letting a bagel boil in water for 7mins., from my experience (baking bagels at 3am - sometimes hungover and having this happen), boiling bagels too long causes them to become water-logged and hard to handle (but if you had success, then I've learned something new!). Also, it's important to keep the water at a very high boil. I dropped one bagel in at a time so the temp wouldn't drop.

Broil your bagels before you boil them for a few minutes, or until puffed and slightly golden brown. This ensures they won't deflate and also makes baking quicker.


Bagel 2
2 cups warm water (110°F/45°C)
½ (.25 ounce) package active dry yeast (not sure if asking for 1 package or ½)
2 tablespoons white sugar
1 tablespoon vegetable oil
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar

In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about ½" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Bake with steam in a preheated 500 degree F (260°C) oven until well-browned, about 15 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.


Bagel 1
4 ½ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons salt
1 (.25 ounce) package active dry yeast (not sure if asking for 1 package or ½)
1 2/3 cups warm water
2 tablespoons margarine
1 tablespoon white sugar
2 teaspoons salt

Mix together the unsifted flour, 3 tablespoons sugar, 1-½ teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
OR, mix 1-½ cup flour, 3 tablespoons sugar, 1-½ teaspoons salt, and yeast. Heat water and butter to 120-130°F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add ½ cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes.
Remove from bread machine.
Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased cookie sheet.
Bake at 375°F (190°C) for 20-25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

Suggestions for above recipe

The minor differences: I only used 1 tbsp sugar to bloom the yeast, I used cooking oil instead of margarine.
I used these instructions, but the ingredients/measurements from Bagels 2 and it worked out perfect.
I suggest using high gluten flour/bread flour in place of the all-purpose flour.
The key is the salt and sugar in the water at the boiling process.


1 teaspoon active dry yeast 1 ¼ cups warm milk (110 to 115°F) ¼ cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon salt 1 egg yolk 3 ¾ cups all-purpose flour

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400°F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Suggestions for above recipe

6-Star Bagels, 4-Star Recipe ** Sharing Some Tips -- Read for First Time Users ** It made amazing bagels, the only problem was they weren't amazingly presentable. Here's some little tips to fill in the gaps that the recipe leaves. - in a small bowl, microwave milk for 1:40mins, then add to yeast in your larger, mixing bowl. - dissolve the butter in the milk while its still warm, just my stirring it around. - lightly whip up the yolk (just enough to break it, and it's sac) before adding to bowl. - knead it really well ('over-knead' if you have to). - when leaving the dough to sit, cover the bowl (tin-foil or plastic wrap) and put it in your still-warm microwave to sit. - you could shape it into 12 balls, but I suspect you'd end up with mini-donut-sized bagels. 9 worked okay for me, but they were still very small. SO, unless your dough rose really, really well, I'd make about 6: this would make a usual-sized bagel. - when making the holes, poke your finger through each, but then repeat and stratch the holes to about 1.5in. When baking, the holes will close in anyway, so a larger hole now ensures you'll still have one when baked. - I didn't flatten them once they were shaped, I don't know how this affects them. - I boiled about three at a time, but remember to give them a poke as they will sometimes stick to the bottom of the pan. - line sheets with tin-foil, it bakes more evenly. - for soft bagels: bake about 15-18min, crusty ones about 20+min. Good luck.


1 teaspoon instant yeast
4 cups bread flour
2 ½ cups water

½ teaspoon instant yeast
3 ¾ cups bread flour
2 ¾ teaspoons salt
2 teaspoons malt powder
1 tablespoon malt syrup, honey, or brown sugar

Finishing touches:
1 tablespoon baking soda for the water
Cornmeal for dusting the pan

The Night Before
Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder (the one unusual ingredient, which I was able to find at the local health food store), and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional ¾ cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
Immediately after kneading, split the dough into a dozen small pieces around 4 ½ ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.
Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic (I put mine into a small plastic garbage bag) and allow the dough to rise for about 20 minutes.
The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. I didn't bother doing this, instead counting on it taking about 20 minutes to get my son's teeth brushed and get him to take a bath. In the quick interval between bath time and story time, I placed the pan into the refrigerator for the night.

Baking Day
Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor. I went ahead and did this, though I have no idea if it made any difference.
When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.
Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.
Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool for as long as you can without succumbing to temptation.

One-Crust Pie 9inch Pastry For Pies And Tarts

1 cup flour
½ tsp salt
1/3 cup + 1 tbsp shortening
2 to 3 tbsp cold water

In medium bowl mix flour and salt.
Cut in shortening using pastry blender or cutting with 2 knives in opposite directions at the same time until particles are the size of small peas.
Sprinkle with cold water 1 tbsp at a time tossing with fork until all flour is moistened and pastry almost leaves sides of bowl.
Shape pastry into a ball.
Shape into flatten round on lightly floured surface.
Wrap in plastic and refridgerate for 45 minutes.
Flatten into circle shape 2 inches larger than upside-down 9 inch glass pie plate.
Fold pastry into fourths and unfold once in pie plate pressing firmly against bottom and side and being careful not to stretch pastry which will cause it to shrink when baked.
This is also the same recipe for the top crust.

To prevent pie crust from becoming soggy
partially bake pie crust when adding filling. Carefully line pastry with double layered tinfoil by gently pressing foil to bottom and sides. Let foil overhang edges.
Bake in an oven preheated to 425°F for 10 minutes then carefully remove tinfoil and bake for 2 to 4 minutes until pastry just begins to brown and has become set.
If crust bubbles gently push bubbles down with back of spoon.

For completely baked crusts (for liquid pie fillings like coconut cream)
Bake in preheated oven to 475°F for 8 to 10 minutes.

Apple Pie Filling

½ cup sugar
¼ cup flour
¾ tsp cinnamon
¼ tsp nutmeg
dash of salt
6 cups of thinly sliced apples (about 6 medium)
2 tsps of water (for top of crust)
1 tbsp sugar (for top of crust)

Make bottom crust and top crust and put aside.
In large bowl mix sugar, flour, cinnamon, nutmeg, and salt.
Stir in apples.
Put bottom unbaked crust into pie plate and add filling.
Put top crust on with slits.
Brush top with water and sugar.
Bake in oven preheated to 425°F for 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits.
Let cool on a wire rack for at least 2 hours.

Pumpkin Pie Filling

2 large eggs
½ cup sugar
1 tsp cinnamon
½ tsp salt
½ tsp ginger or nutmeg
1 can (15oz) of canned pumpkin (not pie filling)
1 can (12oz) evaporated milk

In medium bowl beat eggs slightly by hand then add remaining ingredients.
Make bottom partially baked crust. Don't take out of oven. Pour pie filling into hot pie crust and bake for 15 minutes.
Reduce temperature to 350°F and continue to bake for 45 minutes or until knife inserted into center comes out clean.
Let cool on a wire rack for at least 2 hours.

Pecan Pie Filling

2/3 cup sugar
1/3 cup melted butter
1 cup corn syrup
½ tsp salt
3 eggs
1 cup pecan halves or broken pecans

Make bottom crust and top crust and put aside.
In medium bowl beat sugar, butter, corn syrup, salt, and eggs by hand until well blended.
Stir in pecans.
Pour in to pie crust.
Bake in oven preheated to 375°F for 40 to 50 minutes or until center is set.
Let cool on a wire rack for at least 2 hours.

Baked Apples

4 large cooking apples (ie. Granny Smith)
2 to 4 tbsp sugar
4 tsp of butter
½ tsp cinnamon

Core apples to with in ½ inch of bottom.
Peel 1 inch of skin from middle of apple to prevent splitting.
Put ¼ of each ingredient into each apple and put apples in baking dish.
Pour ¼ inch of water into baking dish.
Bake in oven preheated to 375°F for 30 to 40 minutes or until apples are tender when pierced with a fork.

Apple Butter
Apple butter

Drying Fruit Leathers

Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit product. Fruit leathers are made by pouring pureéd fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name "leather" from the fact that when pureéd fruit is dried, it is shiny and has the texture of leather.

The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and made into fruit rolls.

Directions follow for making fruit leathers. Fresh, frozen or drained canned fruit can be used. Leathers From Fresh Fruit

Select ripe or slightly overripe fruit.
Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
Cut fruit into chunks. Use 2 cups of fruit for each 13" x 15" inch fruit leather. Pureé fruit until smooth.
Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.
Leathers From Canned or Frozen Fruit
Home preserved or store-bought canned or frozen fruit can be used.
Drain fruit, save liquid.
Use 1 pint of fruit for each 13" X 15" leather.
Purée fruit until smooth. If thick, add liquid.
Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.
Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable.

Preparing the Trays

To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.

Pouring the Leather

Fruit leathers can be poured into a single large sheet (13" X 15") or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator.

Drying the Leather

Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

Vegetable Leathers

Vegetable leathers are made similar to fruit leathers. Common vegetable leathers are pumpkin, mixed vegetable and tomato. Purée cooked vegetables and strain. Spices can be added for flavoring.

Mixed Vegetable Leather

2 cups cored, cut-up tomatoes
1 small onion, chopped
1/4 cup chopped celery
salt to taste

Cook over low heat in a covered saucepan 15 to 20 minutes.
Purée or force through a sieve or colander.
Cook until thickened.
Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140F.


4 cups water
1 lb shrimp

Heat water to boiling in a 3 liter (3 quart) saucepan. Add shrimp.
Cover and bring back to a boil then reduce heat and simmer uncovered 3 to 5 minutes or until shrimp are pink and firm.
Peel shrimp and make a shallow cut lengthwise down the back of each shrimp and wash out the vein.
1 serving is ¼ pound cooked headless, peeled and deveined.

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