GOLDEN 86 BAGELS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Honey
1 pk Regular long-acting yeast
1 t Salt
1 ea Large pot of boiling water
1 tb Sugar
1 ea Eggwash
1 1/2 c Water, 110 deg f.
5 c Whole wheat flour

Dissolve honey in the water. Add the yeast and proof.
Mix in salt and flour. Knead until gluten is formed.
Place dough in covered bowl and let rise until almost
doubled in bulk. Punch down dough and let rest five
minutes. Now the fun begins ! Divide the dough into
16-32 balls. Roll ball until smooth. Poke your index
finger through the dough’s pudgy middle and twirl
around your finger until the hole is ~ 1 1/2″ across.
Place formed bagel on a cookie sheet and let rise
while you form the remaining bagels. Add the 1 T sugar
to the kettle of simmering water. Gently lower the
bagel and turn, turn, turn, for ~ 5 minutes. Simmer
each bagel until it is fully cooked (otherwise bagel
will “fall”). Place poached bagels on cookie sheet.
Brush bagels with eggwash. Bake at ~375 degrees for
10-20 minutes, or until golden brown.

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Popularity: 3% [?]

Title: Pecan Cheese Salad *
Categories: Salads, Fruits
Yield: 10 servings

MMMMM———————-PATTI – VDRJ67A—————————
2 tb Knox gelatin
1/4 c Water; cold
1 lg Pineapple in chunks; drained
– reserve 1/2 cup juice
1 c Celery; sliced thin
1 c Pecans; chopped
2 c Cottage cheese
1 c Whipped cream
1/2 c Sour cream
1/4 c Mayonnaise
1/4 c Sugar
1 c Mini marshmallows
Juice of 1 lemon

Dissolve Knox gelatin in cold water. Add 1/2 cup pineapple juice
which has been heated. Mix all remaining ingredients together. Add
gelatin mixture. Mix well. Pour into container of choice. Chill until
set.

Mom Anderson.

MMMMM

Popularity: 12% [?]

HERE’S A BAGEL RECIPE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c (to 8c) bread (high-gluten)
-flour
4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey
-is good)
2 ts Salt
3 c Hot water
A bit of vegetable oil
1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s
-dough blade
Clean, dry surface for
-kneading
3 clean, dry kitchen towels
Warm, but not hot, place to
-set dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing
bowl. The water should be hot, but not so hot that
you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it
with your fingers (a good way to make sure the water
is not too hot) or with a wire whisk to dissolve.
Sprinkle the yeast over the surface of the water, and
stir to dissolve.

Wait about ten minutes for the yeast to begin to
revive and grow. This is known as “proofing” the
yeast, which simply means that you’re checking to make
sure your yeast is viable. Skipping this step could
result in your trying to make bagels with dead yeast,
which results in bagels so hard and potentially
dangerous that they are banned under the terms of the
Geneva Convention. You will know that the yeast is
okay if it begins to foam and exude a sweetish,
slightly beery smell.

At this point, add about three cups of flour as well
as the 2 tsp of salt to the water and yeast and begin
mixing it in. Some people subscribe to the theory
that it is easier to tell what’s going on with the
dough if you use your hands rather than a spoon to mix
things into the dough, but others prefer the less
physically direct spoon. As an advocate of the
bare-knuckles school of baking, I proffer the
following advice: clip your fingernails, take off your
rings and wristwatch, and wash your hands thoroughly
to the elbows, like a surgeon. Then you may dive into
the dough with impunity. I generally use my right
hand to mix, so that my left is free to add flour and
other ingredients and to hold the bowl steady.
Left-handed people might find that the reverse works
better for them. Having one hand clean and free to
perform various tasks works best.

When you have incorporated the first three cups of
flour, the dough should begin to become thick-ish.
Add more flour, a half-cup or so at a time, and mix
each addition thoroughly before adding more flour. As
the dough gets thicker, add less and less flour at a
time. Soon you will begin to knead it by hand (if
you’re using your hands to mix the dough in the first
place, this segue is hardly noticeable). If you have
a big enough and shallow enough bowl, use it as the
kneading bowl, otherwise use that clean, dry, flat
countertop or tabletop mentioned in the “Equipment”
list above. Sprinkle your work surface or bowl with a
handful of flour, put your dough on top, and start
kneading. Add bits of flour if necessary to keep the
dough from sticking (to your hands, to the bowl or
countertop, etc….). Soon you should have a nice
stiff dough. It will be quite elastic, but heavy and
stiffer than a normal bread dough. Do not make it too
dry, however… it should still give easily and
stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover
with one of your clean kitchen towels, dampened
somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the
bowl, you can get the whole ball of dough covered with
a very thin fil of oil, which will keep it from drying
out.

Place the bowl with the dough in it in a dry, warm
(but not hot)pace, free from drafts. Allow it to rise
until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven,
where the pilot lights keep the temperature slightly
elevated. If it’s cold in your kitchen, you can try
this, but remember to leave the oven door open or it
may become too hot and begin to kill the yeast and
cook the dough. An ambient temperature of about 80
degrees Farenheit (25 centigrades) is ideal for rising
dough.

While the dough is rising, fill your stockpot with
about a gallon of water and set it on the fire to
boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just
barely simmers; the surface of the water should hardly
move. Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC
HUNT) On 15 MAR 1995 064641 -0700

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Popularity: 4% [?]

Here’s a Bagel recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups (to 8c) bread (high-gluten) — flour
4 tablespoons Dry baking yeast
6 tablespoons Granulated white sugar or — light honey (clover
good)
2 teaspoons Salt
3 cups Hot water
A bit of vegetable oil
1 Gallon water
5 tablespoons Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s — dough blade
Clean — dry surface for

3 clean — dry kitchen towels
Warm, but not hot — place to
dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing bowl. The water should be
hot, but not so hot that you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it with your fingers (a
good way to make sure the water is not too hot) or with a wire whisk to
dissolve. Sprinkle the yeast over the surface of the water, and stir to
dissolve.

Wait about ten minutes for the yeast to begin to revive and grow.
This is known as “proofing” the yeast, which simply means that you’re checking
to make sure your yeast is viable. Skipping this step could result in your
trying to make bagels with dead yeast, which results in bagels so hard and
potentially dangerous that they are banned under the terms of the Geneva
Convention. You will know that the yeast is okay if it begins to foam and
exude a sweetish, slightly beery smell.

At this point, add about three cups of flour as well as the 2 tsp of salt to
the water and yeast and begin mixing it in. Some people subscribe to the
theory that it is easier to tell what’s going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon. As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off
your rings and wristwatch, and wash your hands thoroughly to the elbows, like
a surgeon. Then you may dive into the dough with impunity. I generally use
my right hand to mix, so that my left is free to add flour and other
ingredients and to hold the bowl steady. Left-handed people might find that
the reverse works better for them. Having one hand clean and free to perform
various tasks works best.

When you have incorporated the first three cups of flour, the dough should
begin to become thick-ish. Add more flour, a half-cup or so at a time, and
mix each addition thoroughly before adding more flour.
As the dough gets thicker, add less and less flour at a time. Soon you will
begin to knead it by hand (if you’re using your hands to mix the dough in the
first place, this segue is hardly noticeable). If you have a big enough and
shallow enough bowl, use it as the kneading bowl, otherwise use that clean,
dry, flat countertop or tabletop mentioned in the “Equipment” list above.
Sprinkle your work surface or bowl with a handful of flour, put your dough on
top, and start kneading. Add bits of flour if necessary to keep the dough from
sticking (to your hands, to the bowl or countertop, etc….). Soon you should
have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a
normal bread dough. Do not make it too dry, however… it should still give
easily and stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover with one of your clean
kitchen towels, dampened somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the bowl, you can get the whole
ball of dough covered with a very thin fil of oil, which will keep it from
drying out.

Place the bowl with the dough in it in a dry, warm (but not hot)pace, free
from drafts. Allow it to rise until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated. If it’s cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot
and begin to kill the yeast and cook the dough. An ambient temperature of
about 80 degrees Farenheit (25 centigrades) is ideal for rising dough.

While the dough is rising, fill your stockpot with about a gallon of water
and set it on the fire to boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just barely simmers; the surface
of the water should hardly move.

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Popularity: 14% [?]

Title: Impossible peaches cream pie
Categories: Fruits, Pies
Yield: 8 servings

3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream

———————————-STREUSEL———————————-
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds

*3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease
10″ pie plate. Pat peach slices dry; place in plate. Sprinkle with
cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred.
except Streusel and sweetened whipped cream until smooth, 15 sec. in
blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife
inserted in center comes out clean, 40-45 min. Top each serving with
whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly;
stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour.
Bake about 50 min.
Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —

From: SUSAN BRUMER Conf: (1668) L-CUISINE

—–

Popularity: 10% [?]

TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

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Popularity: 5% [?]

Title: KRUMKAKER (CURLED CAKES)
Categories: Desserts
Yield: 12 servings

1/2 c Dairy sour cream, whipped
1 ea Egg yolk
2 tb Sugar
1 dr Lemon extract
1/2 c All-purpose flour

Combine all ingredients in order given. Put 1
teaspoon of batter in the center of a preheated
krumkake pan. Close the lid and cook for a few
minutes, turning the pan once to brown on both sides.
Roll the cake while still hot around the handle of a
wooden cooking spoon. Makes 12 to 16.
Note: These pans can be bought in specialty hardware
stores. Source: Woman’s Day Encyclopedia of Cookery,
Vol. 8:

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Popularity: 11% [?]

PASSOVER BAGEL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Oil
2 c Matzo meal
4 Eggs
2 tb Sugar
Salt

Boil water and oil together and pour hot mixture into
matzo meal. Add sugar and salt and let stand until
cool. Beat the eggs and pour over mixture. Mix well
and let stand until hardened. Make round balls in
hand. Bress finger into center to make hole. Bake on
greased tin in moderate oven about 350 F. until light
brown.

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Popularity: 38% [?]

THE BASIC BAGEL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

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Popularity: 4% [?]

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

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Popularity: 6% [?]