PUMPERNICKEL BAGELS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar + 1 tsp.
1/4 c Boiling water
1 c Warm (110 F.) water
2 pk Dry yeast
1 tb Salt
2 tb Melted butter
1 c Skim milk,scalded cooled>>
To room temp.
1 c Pumpernickel flour
1 1/2 c Med. rye flour.
4 c A/P flour, or as needed
—–EGG WASH—–
1 Egg beaten with 1 tb. water

In very small skillet, bring 3 tb. sugar to boil,
stirring it over moerate heat. Should melt to rich,
dark brown. CAREFULLY add the boiling water and stir
to dissolve the caramel. Pour into dish to cool.

Combine warm water, yeast and remaining tsp. sugar and
let stand til foamy. Abt. 10 min.

In lge mixing bowl, combine salt, shortening (butter),
cooled milk, and liquid caramel. Add yeast mixture.
Stir in the pumpernickel and rye flours, then 2 cups
of the A/P flour. Spread 1 cup of the remaining A/P
flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much
more as necessary to make a fairly stiff dough. Knead
well until the dough is no longer sticky.

Form dough into ball and place in greased bowl,
turning once or twice. Cover with plastic and place in
not too warm place. Let proof until double. Punch
dough down, halve it, and roll it into 2 10″
cylinders. Cover with towel and let rest for 10 min.

Cut each cylinder into 10 pcs. Cover with dry towel,
then damp one, and let rest another 10 min.

Roll each pc. into “snake” abt. 8″ long, tapered at
ends. Wet both ends, overlap abt. 1 inch, and gently
pinch ends together. Place finished bagels on 2
baking sheets covered with parchment, cover with towel
and let proof until not quite doubled. When ready,
brush tops with egg wash and place in 425 F. oven on 2
racks centered in oven. Bake 10 min. Switch pans and
bake 5 to 10 min. more until well browned. Cool on
racks. Store in plastic bags up to 2 days.
Longer–freeze.

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Popularity: 6% [?]

HERE’S A BAGEL RECIPE #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Once the dough has risen, turn it onto your work
surface, punch it down, and divide immediately into as
many hunks as you want to make bagels. For this
recipe, you will probably end up with about 15 bagels,
so you will divide the dough into 15 roughly
even-sized hunks. Begin forming the bagels. There are
two schools of thought on this. One method of bagel
formation involves shaping the dough into a rough
sphere, then poking a hole through the middle with a
finger and then pulling at the dough around the hole
to make the bagel. This is the hole-centric method.
The dough-centric method involves making a long
cylindrical “snake” of dough and wrapping it around
your hand into a loop and mashing the ends together.
Whatever you like to do is fine. DO NOT, however, give
in to the temptation of using a doughnut or cookie
cutter to shape your bagels. This will pusht them out
of the realm of Jewish Bagel Authenticity and give
them a distinctly Protestant air. The bagels will not
be perfectly shaped. They will not be symmetrical.
This is normal. This is okay. Enjoy the diversity.
Just like snowflakes, no two genuine bagels are
exactly alike.

Begin to preheat the oven to 400 degrees Farenheit.

Once the bagels are formed, let them sit for about 10
minutes. They will begin to rise slightly. Ideally,
they will rise by about one-fourth volume… a
technique called “half-proofing” the dough. At the end
of the half-proofing, drop the bagels into the
simmering water one by one. You don’t want to crowd
them, and so there should only be two or three bagels
simmering at any given time. The bagels should sink
first, then gracefully float to the top of the
simmering water. If they float, it’s not a big deal,
but it does mean that you’ll have a somewhat more
bready (and less bagely) texture. Let the bagel
simmer for about three minutes, then turn them over
with a skimmer or a slotted spoon. Simmer another
three minutes, and then lift the bagels out of the
water and set them on a clean kitchen towel that has
been spread on the countertop for this purpose. The
bagels should be pretty and shiny, thanks to the malt
syrup or sugar in the boiling water.

Once all the bagels have been boiled, prepare your
baking sheets by sprinkling them with cornmeal. Then
arrange the bagels on the prepared baking sheets and
put them in the oven. Let them bake for about 25
mintues, then remove from the oven, turn them over and
put them back in the oven to finish baking for about
ten minutes more. This will help to prevent
flat-bottomed bagels.

Remove from the oven and cool on wire racks, or on a
dry clean towels if you have no racks. Do not attempt
to cut them until they are cool… hot bagels slice
abominably and you’ll end up with a wadded mass of
bagel pulp. Don’t do it.

Serve with good cream cheese.

TO CUSTOMIZE BAGELS: After boiling but before baking,
brush the bagels with a wash made of 1 egg white and 3
tablespoons ice water beaten together. Sprinkle with
the topping of your choice: poppy, sesame, or caraway
seeds, toasted onion or raw garlic bits, salt or
whatever you like. Just remember that bagels are
essentially a savory baked good, not a sweet one, and
so things like fruit and sweet spices are really
rather out of place. Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995
064641 ~0700

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Popularity: 9% [?]

Mongolian Barbecued Lamb or Beef

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef
Lamb Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Boneless lamb or beef
2 Or 3 leeks or scallions
2 Or 3 stalks Chinese parsley — (coriander)
3 tablespoons Light soy sauce
2 teaspoons Sugar
2 tablespoons Mashed fermented bean cake
2 tablespoons Sherry

Slice meat into very thin slices about 4 inches long. Mix all ingredients and
marinate for 6 hours. Cook on grill for 3 to 5 minutes, turning frequently.

Posted by Stephen Ceideburg; February 20 1991.

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Popularity: 9% [?]

Title: PICADILLO (SPICY BEEF)
Categories: Texmex, Meats, Main dish
Yield: 4 servings

1 lb Lean beef, chopped coarse
1 Med. onion,chopped fine
2 lg Fresh tomatoes,peel,chop
1 Clove garlic, crushed
2 tb Vinegar
1 ts Sugar
1 ts Ground cinnamon
1 pn Cloves
1/4 ts Cumin, ground
1 ts Salt
1/2 c Seedless raisins
1/2 c Almonds, blanched, slivered

Brown meat over med. heat. After meat begins to cook
and some he fat begins to cook out, add the onion.
Cook until onion is translucent. Drain off excess fat,
if any.

Add all remaining ingreds. except almonds. Simmer for
abt. 30 min. Add the almonds just before serving; use
as garnish for top of dish.

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Popularity: 10% [?]

BLACK BOTTOM PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HELEN CORBITT—–
—–BOTTON LAYER—–
1 Gingersnap crust
1 tablespoon Unflavored gelatin
4 tablespoons Cold water
2 cups Milk
1/2 cup Sugar
1 tablespoon Cornstarch
1/4 teaspoon Salt
4 Egg yolks — beaten
2 ounces Unsweetened chocolate — melt
1 teaspoon Vanilla
—–CREAM LAYER—–
4 Egg whites
1/8 teaspoon Cream of tartar
1/2 cup Sugar
1 tablespoon Rum
1 teaspoon Sherry
3/4 cup Heavy cream
1 tablespoon Unsweetened chocolate — shave

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,
cornstarch, and salt together, stir slowly into milk, and cook until think. Add
gradually to beaten egg yolks. Return to double boiler and cook 3 minutes
longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and
vanilla to one half of the mixture to make chocolate layer. Pour carefully into
Gingersnap crust.2. For cream layer, let reamining half of custard cool. Beat
egg whites until frothy; add cream of tartar; continue beating to a soft peak.,
and gradually add sugar. Fold meringue into cooled custard; add flavorings.
Pour carefully over chocolate layer. Chill in refirgerator until set. When
ready to serve, whip cream, spread on top of pie, and sprinkle with shaved
chocolate.

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Popularity: 6% [?]