Sourdough Bread

500 grams of bread flour

325 grams filtered water

10 grams salt

100 grams active sourdough starter (fed in the last 12 hours)

Mix and cover. (Saran wrap or towel. Not a tight seal. ) Let it rest for 1 hour. Dough will be sticky.  Do not add extra flour.  

After an hour

Stretch and fold the sourdough without ripping the dough.  Fold it over to the middle of bowl.  Repeat this process on all sides  Cover and let rest for 45 minutes. 

Do three sets of stretch and folds.

After the last stretch and fold, cover and let rest for another 45 minutes.  

Do not dust any flour on the countertop or on silicone mat. Fold over each side and roll into a ball.  Tuck in sides. Dust with rice flour. Put in a parchment lined bowl or banneton and cover tightly.  Put in fridge.  The unbaked loaf can proof in the fridge for a week.

Place Dutch oven into the oven with lid closed and preheat the oven to 500 degrees

While oven is heating, take the loaf out of the fridge and gently flip the dough onto parchment paper. 

Score the bread so it controls where you want the bread to expand. 

Take out dutch oven and carefully place the dough and parchment paper in it.  Close lid.

Bake 30 minutes at 500 degrees.

After 30 minutes remove the lid from the Dutch oven and lower the heat to 450 degrees for an additional 3-10 minutes till the preferred toasted color. 

Let cool on rack. 

This recipe can be easily doubled for 2 loaves.  I included everything bagel seasoning and parmesan cheese during stretch and fold in the above loaf of bread.  It was very good.  Pairs well with homemade tomato soup. :)

Carol

Pumpkin Bread

Ingredients

2/3 cup shortening (I use butter)

2 2/3 cups sugar

4 eggs

    (use flax for egg substitute-1 Tbsp ground flax and 3 Tbsp warm water for each egg. Let set 15 minutes)

1 can (1 lb) pumpkin

2/3 cup water

3 1/3 cups all purpose flour

2 tsp soda

1 1/2 tsp salt

1/2 tsp baking powder

1 tsp cinnamon

1 tsp cloves

Optional:

2/3 cups chopped nuts

2/3 cup raisins

 Heat oven to 350 degrees

 Grease two 9x5 loaf pans.

Cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Pour into pans.

 Bake about 70 minutes or until knife or tooth pick comes out clean from center

Burger Buns...So Good!

 

Buns

3/4 to 1 cup warm water 

2 Tbsp butter room tempurature

1 large egg

3 1/2 cups all purpose flour or bread flour

1/4 cup sugar

1 1/4 tsp salt

1 Tbsp instant yeast

Combine yeast, sugar, warm water and let sit for 10 minutes.  Add remaining ingredients and knead until smooth.  Cover the dough and let it rise till doubled about 1-2 hours. 

Shape the buns.  This full recipe will make 8 large buns.  Recipe can be cut in half keeping the same amount of yeast (or a little less if preferred) and egg. The pic above is 1/2 recipe.

Place on parchment lined baking sheet and let raise 1 hour.  

Preheat oven to 375F

Butter glaze

3 Tbsp butter melted

Brush on buns before baking

Seed topping optional

1 large egg white whisked with 2 Tbsp water *

Sesame seeds or any seeds of choice

Brush on buns before baking

*You can add the egg yoke to the bun ingredients for added richness and color.

This bun is the perfect softness for a bean burger bun.  It was so good smothered with sautéed onions. :)

Carol

Red Lentil Sweet Potato Soup

1 cup onion

3 medium gloves of garlic or 3 teaspoons of minced garlic

1/8-1/4 dried ginger

pinch of salt and pepper

4 cups peeled, cubed sweet potato cut into small cubes

3/4 cup red lentils

2 cups vegetable broth

1 cup water

1/4 tsp ground turmeric

1/4 tsp ground cinnamon

1 small pinch ground clove

1 large pinch of cayenne

1/4 tsp salt or to taste

1/2 cup milk

1-2 tsp maple syrup (optional)

Instant Pot

Saute onion, garlic, ginger, salt and pepper in oil.  Saute for 3-5 minutes, stirring frequently.  Add a little water as needed to prevent sticking.

Add sweet potato and stir.  Saute for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking.  Sweet potato should be slightly tender.

Turn off saute. Then add red lentils, vegetable broth, water, turmeric, cinnamon, clove, cayenne, and salt.  Stir.

Put on lid and pressure cook on high for 5 minutes.  Let the steam release naturally (15 minutes)

Open the lid and add milk and puree with an immersion blender until smooth.

Garnish with toasted pepitas. (Optional)

Adding lentil to this soup gave it that protein punch.  So yummy and smooth. :)

Carol

Chickpea and Pasta Soup

2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 onion, chopped
1 teaspoon dried thyme
1 teaspoon salt
ground black pepper to taste
6 cups vegetable stock
2 cups cooked chickpeas
1 cup uncooked orzo
1 tablespoon lemon juice

In a large pot, heat oil over medium heat.  Add carrots, onion, thyme, salt, and pepper.  Saute for 10 minutes.  Add stock and chickpeas: bring to a boil, reduce to a simmer, cover, and cook for 5 minutes. 

Return to a boil, stir in orzo and lemon juice, reduce to a simmer, cover, and cook for 8010 minutes or until pasta is cooked. 

Cinnamon Rolls

4 1/2 teaspoons of yeast or 2 packages
1/2 cup warm water 105 degrees
1/2 cup milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 egg
1/2 cup unsalted butter (melted)
4 1/2 to 5 cups all purpose flour

Dissolve the yeast in the warm water.  Wait 5-10 minutes to make sure the yeast is active.  Stir in milk, sugar, salt, eggs, butter and 2 1/2 cups of the flour.  Beat until smooth.   After adding enough remaining flour till dough is easy to handle, transfer to counter to knead by hand. Knead for 5 minutes. Place in a bowl (tablespoon of oil on the bottom of bowl) Then turn greased side up.  Cover and let raise for 1 1/2 hours.  Punch down dough.  

At this point I divided the dough in half and made cinnamon rolls and fried buns.  Or you can make the whole batch of dough into cinnamon rolls.  

For the cinnamon rolls, let rise an hour then use a rolling pin to flatten.  Add some melted butter on the dough then sprinkle with brown sugar and cinnamon.  Roll up and cut and place in greased pan.  Let rise for about 30 minutes, then bake for 20 minutes or so at 375 degrees.  Make icing of powered sugar (a cup or more), a little bit of vanilla and a little bit of milk till you get the consistency you want. (Add the milk a tablespoon at a time)  Stir and pour on when the cinnamon rolls come out of the oven.  

Cinnamon rolls or fried buns?  They are both so good.  :)

Carol

Salmon Cakes

 2 - 6 oz cans of skinless, boneless pink salmon packed in water, drained and flaked.  I use the Costco Wild caught Salmon.

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped onion

1 teaspoon dried cilantro

1/2 cup dry bread crumbs.  I use Italian seasoned bread crumbs but any kind would be good.

1/3 cup fat free mayonnaise.  I use miracle whip.

1 egg

Mix all together and make patties.  Cook salmon cakes 6-8 minutes in skillet (with a little olive oil to coat) until brown, turning once. 

*I've also made the patties on a portabella mushroom and baked in the oven at 400 degrees for 25-35 minutes.

These are a favorite for everyone.  It's especially good on homemade buns with a little tarter sauce. :)

~ Carol ~

Instant Pot Sweet Potato Soup

 

• 3 sweet potatoes, peeled and cut into 1-inch chunks (to equal about 5 cups of chunks or 30 oz)
• 2 cups chopped 1-inch pieces sweet onion 
• 2 - 2 1/2 medium carrots, peeled and chopped into 1-inch pieces (to equal about 1 1/4 cups)
• 2 stalks celery, cut into 1-inch pieces (to equal 1 - 1 1/4 cups)
• 4 1/4  cups fat-free, reduced-sodium chicken broth (or vegetable broth for a vegetarian option).  I used water and 4 teaspoons of chicken Better Than Bouillon 
• 1 (12-ounce) can (to equal 1 1/2 cups) evaporated fat free milk (NOT sweetened condensed milk)
• 1 - 1 1/2 teaspoons coarse kosher salt or salt to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg

Instructions

Combine all ingredients in your Instant Pot stirring to combine. Close Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Select Manual, High Pressure 20 minutes, When cook time is completed, manually vent the steam via the steam release knob.  Blend soup until silky smooth using an immersion blender

Enjoy!

~Carol~

Homemade Italian Bread

I served this bread with homemade veggie marinara sauce over spaghetti squash. :)

 2  1/4 teaspoons yeast or 1 active dry packet
1/4 cup warm water
1/4 teaspoon sugar
1 cup water 104 degrees
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup vegetable oil
2 1/2 -3 cups flour
1 egg white

Dissolve yeast, 1/4 cup warm water, and 1/4 teaspoon granulated sugar in a small bowl.

In a large bowl, combine 1 cup hot water, 1 1/2 tablespoons sugar, salt and oil.  Add 1 1/2 cups flour and mix.  Stir in yeast mixture.

Add 1-1 1/2 cups more flour and knead till the desired texture.

Cover and let rise 1 hour.

Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll.  

Put on a greased cookie sheet, sealed side down, and tuck the ends under.  Slash the top diagonally across the top every couple of inches with a sharp knife.

Cover and let rise 30 minutes.

Preheat oven to 400 degrees

Whisk the egg white and brush over the top of loaves.

Bake for 25-30 minutes.

This recipe can be doubled easily for 2 loafs of bread.  This is an excellent tasting Italian bread that is awesome in dipping oil.  :)

~Carol~

Cheesy Potato Soup

 

3 Tbsp. butter
1 cup onions, finely diced
celery, 1 rib, finely diced
1 tsp. minced garlic
1/4 cup flour
30 oz. chicken or vegetable broth
1 tsp. thyme
Salt and pepper to taste
1 1/2 lbs. new potatoes, quartered
1 1/2 cups 2% milk
1 cup sharp cheddar cheese, grated
2 Tbsp. green onion, chopped (optional)

 

1. Melt butter in a large saucepan. Add the onions and celery and sauté. Next in goes the garlic and it is sautéed for another minute. Then, add the flour and cook for 1 min. stirring. Add in the broth slowly and whisk constantly until all is incorporated and smooth.
2. Add in the potatoes, thyme, salt, and pepper, bring to a simmer and cover. Cook for 15 min. or until potatoes are fork-tender.
3. Add in the milk and bring back up to a simmer. Add in the cheese and stir. Season again if needed with salt and pepper. Serve, topping each bowl with some green onion.

This is a quick soup at about 35 minutes or so.  Delicious  :)

~Carol~

Quinoa Chili

2 tablespoons extra virgin olive oil

1 onion, chopped

4 garlic cloves, chopped

2 red bell peppers, chopped

2 medium sweet potatoes, peeled/chopped (about 1 lb)

2 tablespoons chili powder

2 teaspoons ground cumin

1 28 ounce can whole or diced tomatoes

1 15oz can kidney beans, drained and rinsed or  (1 1/2 cups of home cooked beans)

1 15oz can cannellini beans, drained and rinsed or (1 1/2 cups of home cooked beans)

1 tablespoon cider vinegar or red wine vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground pepper

1/2 cup quinoa

1/4 cup chopped fr3esh parsley or 6 teaspoons of dried parsley

2 cups water

In a large pot, heat oil and sauté onion and garlic until softened.  Add bell peppers and sweet potatoes and cook for 2 minutes.  Add the chili powder and cumin and stir for 1 minute.  Add the tomatoes and break them up with a spoon.  Add the beans, vinegar, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally for 10 minutes.  Stir in the quinoa and simmer, stirring often for about 15 minutes or until the quinoa and sweet potatoes are tender.  You can add 1/2 cup or so of water if it becomes too thick.  Stir in the parsley and serve. 

serves 4-6

This is a tasty and favorite chili of mine any time of the year.  For the vegetarian and vegan lovers, you won't be disappointed. Even the meat eaters of the family eat this.  :) 

~Carol~
 

Energy Balls

1 cup old fashioned oats

2/3 cup toasted shredded coconut (I use sweetened)

1/2 cup creamy peanut butter

1/2 cup ground flaxseed

1/2 cup craisins (or you can use chocolate chips or raisins)

1/3 cup honey

1 teaspoon vanilla extract

1 Tablespoon chia seeds

Stir everything together and mix well. Roll into balls and chill in refrigerator. Enjoy!

I've taken these energy balls with craisins on hiking and kayak trips and they hold up well for a few days without being refrigerated.

Carol :

Makes 18 balls (2 Tbsp each)

Each ball:
Calories: 156.6
Fiber: 3.10 gr
Protein 4.7 gr

Vegetable Broth using scraps

 I have been making this broth for some time now.  Recently I started using the Instant Pot. It's so easy.  

Keep a gallon bag or container in the freezer and every time you have vegetable scraps, put them in there.  I use carrot peelings, mushroom stems, celery ends or tops, ends of bell peppers, onions, garlic. When the bag is full, fill the Instant Pot, and cover with water to the line. Or, you could use around 5 cups of scraps to 9 cups of water. Add some salt, pepper and bay leaves if you have them.  I pressure cook it for 30 minutes on high and slow release or simmer uncovered for an hour or so on the stove.  Strain out the veggies and there you have it.  Delicious vegetable broth to start your soup!

Carol :)

(Christmas) Peanut Brittle

...flat pieces of hard sugar embedded with nuts...'tis the season.  :)

1 1/2 teaspoons soda

1 teaspoon water

1 teaspoon vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 lb peanuts (I use salted/roasted but any peanut works)

Butter 2 baking sheets 15 x 10 inch. Keep warm in 200 degree oven.

In a small bowl, mix baking soda, 1 teaspoon water and the vanilla and set aside.  In a 3 quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat for about 25 minutes, stirring occasionally to 240 degrees on candy thermometer.  (or until a small amount forms a soft ball in cold water)

Stir in butter and peanuts.  Cook over medium heat about 13 minutes stirring constantly to 300 degrees. (or until a small amount forms hard brittle threads) Quickly stir in baking soda mixture until light and foamy.

Pour half of the candy onto each cookie sheet and quickly spread about 1/4 inch thick with a a buttered spatula.  Cool completely at least 1 hour.  Break into pieces, Store in airtight container.

Peanut Brittle will work perfectly if a candy thermometer is used. 

This brittle is absolutely delicious. 

Carol :)

Barley-Stuffed Peppers

 

2 Tablespoons olive oil

1/2 onion, chopped

2 ribs celery, chopped

1 carrot, chopped

3 to 4 cloves garlic, minced

2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

1 cup pearled barley

1 tomato, chopped (about 1/2 cup)

2 tablespoons sherry vinegar or red wine vinegar

2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 bell peppers, any color

1 1/2 cups cooked kidney or white beans (or one 15 oz can)

1/4 cup chopped fresh parsley

In a medium pot, heat the oil over medium heat.  Add the onion and cook until it starts turning golden, about 3 minutes.  Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes.  Add the barley, tomato, and vinegar and stir.  Add the broth, salt, and pepper and let it come to a low simmer.  Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes. 

While the barley is simmering, heat oven to 375 degrees.  Cut the tops off the bell peppers and scrape out any seeds.  Place them in an oiled pan.  I use a loaf pan so they don't slide around.

When the barley is done, fold in the beans and turn off the heat.  Fill the bell peppers, cover tightly with foil and bake until the peppers are tender, 45 minutes - 1 hour.  Let them rest for 5 minutes.  Top with parsley.

This filling is quite good on its own as a side dish.  It's also good with homemade tomato soup poured over it. It can be made ahead of time and stores well in the refrigerator. 

~Carol ~

Spanish Cake

2 cups water

1 cups raisins

1/2 cup unsalted butter

1 cup granulated sugar

1 teaspoons baking soda

2 cups all-purpose flour

1/2 teaspoon ground cloves

1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 large egg, beaten

1/2 cup chopped walnuts 

FOR THE FROSTING

2 1/4 cups powered sugar
1/4 cup butter, at room temperature
1/2 teaspoon pure vanilla
1 to 2 tablespoons milk, more if needed

Instructions

1. Heat the oven to 325 degrees. Grease a 9x13 baking pan and line it with parchment paper.
2. Add the water and raisins to a saucepan. Bring to a gentle boil and simmer for 10 minutes.
3. Add the shortening to the boiled mixture. Allow the mixture to cool to room temperature.
4. Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.
5. Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them.
6. Fold gently until the flour is just incorporated into the batter. Do not over mix.
7. Pour the batter evenly into the prepared pan and Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. 

TO PREPARE THE FROSTING

1. Beat together the icing sugar, butter, vanilla and a tablespoon of milk until smooth.
2. If necessary, add more milk until the frosting is a good spreadable consistency.
3. Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines.

This Spanish Bar Cake is a simple raisin spice cake that is moist and so very delicious. It's a great addition to my "best tasting" cake list! 

I made this cake for my mom's birthday and it came out great! :)

~Carol~

Cinnamon Raisin Sourdough Bread

             

DOUGH:               

White whole wheat flour  225g   (1 1/2 cups)
White flour  175 g   (1 1/4 cups)
Sourdough starter  250 g  (1 cup)
Water (warm)  200 g  (1 cup)
Salt  7g  (1.4 tsp)

FILLING:

1/4 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons white flour
1 large egg, beaten with 1 tablespoon water
1/2 cup raisins (74g)

Make the dough and let raise for 2 hours.
Roll the dough into a rectangle.
Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins.  Leave a 1" wide strip along one short edge so the dough will stick after rolling.
Put in a 9"x 5" loaf pan that was lightly greased and cover with cloth.
Let raise 3 hours.

Bake 400 degrees 40  minutes.  Check after 30 minutes and add extra 10 if needed.
This loaf pictured was baked 40 minutes.
Cool completely.

This recipe is a combination of my Rosemary Parmesan Sourdough and the filling from a King Arthur bread recipe. 

Makes excellent french toast.  :)

Carol  :)

Chia Pudding

As I sit here typing up this recipe, I am enjoying my daily after lunch chia pudding. It's a nice refreshing snack especially when berries are in season.  :)

Chia seeds are unprocessed and a whole grain food. They are an edible seed of Salvia hispanica, which is a flowering plant in the mint family native to central and southern Mexico.

I have found that for my taste buds, the vanilla soy milk is the best and an added sweetener is not needed.  When I only have regular soy milk on hand, then honey drizzled on the pudding also gives it a great taste.

The half pint mason jars are the perfect size for this simple recipe.  I usually make 5 at a time to have them ready in the fridge for that chia pudding craving. Enjoy :)

2 Tablespoons Chia Seeds

1/2 cup Vanilla Soy, regular Soy, Almond Milk or Milk

1 teaspoon Honey or sweetener of your choice

Fruit 

Pour vanilla soy or milk of choice in jar.  Add 2 Tablespoons of chia seeds and stir.  Let sit for about 5 minutes and stir again so the seeds evenly distribute in the milk. Repeat to make sure there are no clumps of seeds.  Now is the time to add honey if you need a sweeter taste.  Just stir it in. You can add frozen or fresh fruit at this time. (You can also add the fruit when you are ready to eat it.)  Refrigerate overnight or for at least 2 hours.  

Protein  7.5 grams

Fiber 12 grams

(using vanilla soy with chia seeds)

Carol :)

Best Chocolate Chip Cookies

1 stick butter (1/2 cup)
1/2 cup brown sugar 
1/2 cup white sugar 
1 egg
1/2 tablespoon vanilla 
1 and 1/4 cup rolled oats (blended in blender until looks like flour)
1 cup flour 
1/4 teaspoon salt 
1/2 teaspoon baking powder
1/2 teaspoon baking soda 
Guittard milk chocolate baking chips 

1. preheat oven to 350 degrees 
2. Mix butter, sugars, egg, vanilla. 
3. add dry ingredients
4. add chocolate chips. 
5. roll into balls and bake for 8-10 minutes. Don't over bake! 

These are by far the best chocolate chip cookies I have ever made.  they are on repeat at our house as they are Sophia's favorite to make! 

Kelly

Lemon Pound Cake

1.5 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened 
1 cup sugar
3 large eggs, room temperature
1/4 cup sour cream
Juice of one lemon 
zest of 1 lemon (approximately.  add more or less depending how how lemony you like it)
1 teaspoon vanilla extract 

1. heat oven to 350 degrees 
2. grease a 9 x 5 loaf pan 
3. beat butter until creamy. 
4. Add sugar and beat on high speed for 2 minutes. 
5. add egg one at a time. 
6. add sour cream, lemon zest, lemon juice and vanilla and beat until combined. (this mixture looks like it is curdled. It's not--and it will blend once other ingredients are added. 
7. add flour, baking powder, salt and blend just until combined. 
8. pour into loaf pan. 
9. bake 45-50 mins. (tent with foil towards the end to avoid overly browning.) 
10. remove and let cool for 1 hour.  
11. frost! 

Frosting: 
1.5 c powdered sugar
1 tablespoon milk 
1 tablespoon lemon juice   (adjust as necessary for desired consistency) 

Yum Yum Yum! 

Bagels

DOUGH

1 tablespoon yeast

4 cups flour

2 teaspoons salt

1 tablespoon brown sugar

1 1/3 cups lukewarm water (100-105 degrees)

WATER BATH

2 quarts water

2 tablespoons brown sugar

1 tablespoon sugar

1. Combine all of the dough ingredients and knead for 10 minutes with a dough hook or up to 15 minutes by hand to create gluten.  The dough will be stiff.
2. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
3. Use silicone mats, lightly grease two baking sheets, or line them with parchment and grease the parchment. Divide it into eight pieces. 
4. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
5. While the dough is resting, prepare the water bath by heating the water and sugar to a very gentle boil in a large, wide-diameter pan.  I used my 5 1/2 qt dutch oven.
6. Preheat oven to 425 degrees.
7. 
   
   
8. Poke a hole through the center of each ball using your finger. You can twirl the dough on your finger to stretch the hole.  
9. Transfer the bagels, four at a time to the simmering water.  Increase the heat under the pan to bring the water back up to a gently simmering boil if necessary.  
10. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more.  Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
11. Bake the bagels for 20-25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round).  I usually don't flip them because I have seeds on them.
12. Remove the bagels from the oven and cool completely on a rack.
13. Variations: To make sesame seed or any other seeded bagel, brush each bagel just before baking with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water.  Glaze each bagel and sprinkle heavily with seeds.
14. *recipe from King Arthur Flour 
15. I was craving an everything bagel and this recipe did not disappoint. I feel that it was the best bagel I ever had!  Not sure if it was because I made it or because it really was!  lol  It tasted like a true water bagel in texture and taste.  My love of baking bread of all kinds continue to expand. When I think about it, I've been making homemade bread for over 40 years! 
    
    
    "Happiness is the smell of freshly baked bread!"
16. Carol

The McNavish Pierogi

PIEROGI DOUGH

2 cups flour

2 eggs

1/2 tsp salt

1/3 cup water

1 tsp melted butter

Mound flour on a bread board and make a well in center.  Drop eggs & salt in well.  Add water working from center to outside of flour.  Mix flour into liquid in center with one hand & keep flour mounded with other hand.  Knead until dough is firm.  Cover dough with a warm towel.  Rest 10 minutes.  Divide dough in halves.  Roll dough as thin as possible on floured surface.  Place a small spoonful of filling on each round.  Fold over & press firmly together.  Drop into boiling salted water.  Cook 3-5 minutes until pierogi floats.  Lift out of water with perforated spoon.

POTATO FILLING

2 cups mashed potatoes

1/2 tsp salt

2 tbsp butter

sharp cheddar

SAUERKRAUT FILLING

1 tbsp butter

1 1/2 cup sauerkraut - rinsed

Fry together - add to potato mixture (half/half)

My notes after making this recipe over the years:

1 recipe = about 25 pierogi

use teaspoon-tablespoon scoop for mixture

pasta machine setting 2 & 3-4

Red potatoes & 8 oz sharp cheddar have a very good taste

A 3 quart pot with a good 3/4 full of potatoes = 2 batches

Saute onions in butter before adding pierogi

Flash freeze on flat pan and than store in freezer bags.

When removed from freezer, thaw out, put in boiling water till they warm through, and then saute.

Keep calm and make pierogi.  lol

Carol  :)

Tuscan Apple Cake

1. 4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g)
2. 1/2 cup unbleached all-purpose flour
3. 2 teaspoons baking powder
4. pinch sea salt
5. 2 extra large eggs – at room temperature
6. 1 cup sugar
7. 1 teaspoon vanilla extract
8. 1/2 cup milk
9. 7 tablespoons unsalted butter – melted and slightly cooled

1. powdered sugar as garnish
2. 1 –10 inch round spring form pan – buttered and floured

Preheat oven to 375°F (190°C).
1. 
   
2. Peel, core, and quarter the apples then cut crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
3.  Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
4. Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.
5.  Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

1. This Apple Cake was delicious and different than any apple desert I've made before. It's almost flan like.  I made this dessert because I saw that it first bakes on the floor of the oven to caramelize the base. I've never heard of doing that before so I gave it a try!  I'm glad I did as it was very tasty. Everyone enjoyed it!  :)
   ~Carol~ 

New Years Soft Pretzel

1 1/2 cups warm (110) water
1 tablespoon sugar
2 teaspoons salt
1 package active dry yeast
4 1/2 cups flour
2 ounces unsalted butter
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and salt and yeast. Sit for 5 minutes.
Add the flour and butter and mix on low speed with dough hook until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover and sit in a warm place for approximately an hour or until doubled.

Preheat the oven to 450 degrees.
Use a silicone sheet or parchment paper on a sheet pan. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.  In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U shape with the rope, holding the ends of the rope, cross them over each other to form the shape of a pretzel.  Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Put them on the sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and top with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to cool on a rack.

~ These pretzels tasted excellent! The tradition of pretzels eaten on New Years Day are said to bring good luck to the coming year. ~
Carol  :)

Cheesy Grits and Shrimp

2 cups chicken stock/broth divided
2 cups whole milk
3 tablespoons butter divided
3/4 cup stone-ground grits
1/2 to 1 cup sharp cheddar cheese shredded
Jumbo shrimp peeled and deveined
Salt & black pepper to taste

1. Bring the chicken broth, the milk, 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking as it cooks.
 2. Rinse the shrimp with cold water and pat dry. Season with salt and pepper.
When grits are finished cooking, remove from heat and stir in the cheese until melted.
Serve the shrimp mixture over the grits.

~Carol~

Dave's Granola

Above granola was made with sliced almonds, sweetened
coconut & craisins

3 cups old-fashioned oats
1 cup chopped pecans (or sliced almonds)
1/2 cup unsweetened shredded coconut
      (or sweetened coconut if preferred)
3 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup assorted dried fruit
1 egg white (makes it crispy)


Preheat oven to 300 degrees
Line rimmed baking sheet with parchment paper.  Mix first 7 ingredients in large bowl. Add egg white and toss thoroughly.
Stir honey and oil in saucepan over  medium-low heat until smooth.  Pour honey mixture over oat mixture; toss.  Spread on prepared sheet.
Bake until golden, stirring every 10 minutes, about 40 minutes.  Place sheet on rack. Stir granola; cool. Mix in fruit.

~Carol~

Fermented Sauerkraut (Thanks Dave!)

Fermented sauerkraut is easy to make, plus it is cheaper and tastes way better than anything you can buy in the store. ~Dave~

Ingredients:

- 6lb cabbage sliced

- 60g salt*

- 2 tsp mustard seed

- 2 tsp caraway seed

- 4 cloves of garlic, minced

* The amount of salt to use is determined by the amount of cabbage you use. We are aiming for a salinity of 2%, which means the ratio needs to be 10g of salt per pound of cabbage

Directions:

1. In a large bowl, add cabbage and slowly add in salt while mixing with your hands.

2. crush and massage the cabbage with your hands. At first you will see water start to form, massage a little longer until more water forms.

3. let sit 15 - 30 minutes

4. add seeds and garlic

5. mix and massage a little more

6. let sit 30 minutes

7. transfer everything to a large jar, or multiple mason jars. Push the cabbage down so that it is just under the liquid. It should be submerged. If you need more liquid (this usually means you didn't massage it enough during step 2), add a 2% salt brine (add 4.5g salt and 1 cup water to a pot and heat while stirring until salt is dissolved).

8 let sit 1 -2 weeks**, testing after the first week and then putting it in the fridge when it is the texture that you like. The longer you let it sit, the softer it will get. I have left it sit for a month or more in the closet without any problems. When it is done fermenting (you are happy with the taste), move it to the fridge. 

** While the sauerkraut is fermenting, the cabbage will rise on its own, every so often push it down so that it is submerged in the liquid. Don't add any additional liquid.