Fruit and Nut Granola

This is the basis granola recipe our family enjoys, however we are constantly trying new additions or combinations which means breakfast is never boring. But don't stop there, granola is great sprinkled on yogurt or even ice cream. One of our favorites however is a fruit and granola parfaits made with layers of yogurt, fresh fruit and granola, and then we repeat the layer.



8 Cups Regular Oats
2 Cups of coconut
1/2 Cup of wheat germ
3 Cups of chopped nuts (almond, walnut, pecan, cashew etc...)
2 Cups dried fruit (raisin, cherry, blueberry, cranberry etc...)
1/2 Teaspoon salt
2 Teaspoons Cinnamon
1/2 Cup Pure Maple Syrup
1/2 Cup Honey
1/4 Cup Canola oil
3 Teaspoons vanilla



Start by mixing all of the dry ingredients together except the fruit.













Mix the wet ingredients stirring well. Pour over dry ingredents and stir well to coat the oatmeal. Pour into a baking dish.

Bake in a 300 degree oven for 30 minutes. Stir half way through.

Add the fruit when the granola has cooled a bit.

Enjoy!!!

One of our favorite granola's is Cherry Almond. I use only almonds for the nuts and dried cherries for the fruit. In place of the 3 teaspoons of vanilla I substitute 1 teaspoon of almond extract and 2 teaspoons of vanilla. I also leave out the cinnamon.

One of the things we love about making our own granola is being able to create what ever we are in the mood for.

This recipe fills up 3 quart sized zip-lock bags and will last about a week, unless Mar-Kell comes to visit and then they all seem to disappear. Love you Mar-Kell!

Honey Whole Wheat Dinner Rolls

The other day I made my favorite dinner rolls, one with White Whole Wheat and the other with Red Whole Wheat. Each had a great texture and rich nutty flavor.

For 18 rolls

• 1 Tablespoon active dry yeast
• 1-1/2 Cup warm water
• 2 Eggs
• 1/4 Cup honey
• 2 Teaspoons salt
• 1/4 Cup shortening
• 3 Cups White or Red freshly ground whole wheat flour
• 3 to 3-1/2 Cups all purpose flour

When working with your yeast, be careful not to get your water hotter than 115 degrees or it will kill it.

In a large mixing bowl dissolve the yeast in the water. Let stand 5 minutes. In the meantime melt the shortening in the microwave and set aside to cool.

Stir in the eggs, honey, salt, and cooled shortening. Add the whole wheat flour. Mix well. Stir in the all purpose flour one cup at a time mixing well after each addition. Continue adding until the dough become too stiff to stir. Turn out on a lightly floured counter top and knead until smooth and elastic, approximately 10 minutes.

Cover and set aside in a draft free area. Let it rise until double about 1-1/2 hours. Punch down. Form into 18 rolls and place into a lightly greased pan. Let it rise again until double in size, about 1 hour.

Bake for 15 to 20 minutes at 375 degrees.

The finished product using White Whole Wheat flour.

The finished product using Red Whole Wheat Flour.

These are the rolls I will serve at Thanksgiving.

Whole Wheat and Grinder's 101

Inquiring minds want to know:

What kind of wheat grinder do you use? What kind do you recommend?

I purchased a Magic Mill over 14 years ago and it is still going strong. I grind wheat every other week and it has never given me any trouble. Knock on Wood :)

About a year ago I was researching grinders and decided that when my grinder gives out this is the one for me.

WONDERMILL

• Motor Size.....1250 Watts
• Approximate Decibels.....49 (One of the quietest on the market)
• Warranty.....Limited Lifetime
• Hopper Capacity.....6 Cups
• Flour Pan Capacity.....15 cups
• Flour Dust During Milling.....None
• Counter Space Used.....7"wide, 7" deep, 11" high
• Weight.....8lbs.
• Grinding Speed.....90 lbs. in an hour
• Coarseness Variations.....Fine to Coarse Flour

When you grind your wheat, that's what you use for flour, correct? You don't have to add anything to it to make it flour?

Yes, once you grind your wheat it is flour and it is ready to use in any recipe. You do not have to add anything to it.

A Few Whole Wheat Flour Basics

• Whole Wheat flour freshly ground is one of the most outstanding fiber foods available. It contains each and every component that is originally found in the wheat kernel. It is a an amazingly nutritious whole food. I bake with whole wheat flour on a daily basis in most all recipes.

• When substituting whole-wheat flour for white flour in yeast breads, use a ratio of about 60 percent whole-wheat flour to 40 percent white flour. For lighter baked goods, start with 25 percent whole-wheat flour and replace no more than half of the white flour called for in the recipe.

• The whole wheat grain flour is a living food that is perishable. When the grain is ground into flour and its outer layer is no longer protecting it from the elements, including air, and therefore in goes rancid from oxidation.

• Fresh ground whole wheat flour shelf life varies according to the temperature of where it is stored. You can store it in a cool dry place but it will last only a short time on your shelf. It is best to make space and store it in your refrigerator or freezer in an airtight container. They say that it will last up to six months in the freezer, but I use mine up within 2 weeks.

Red Wheat...White Wheat...Which Should I Use?

I received a request to explain the difference between Red and White Whole Wheat. I store and use both in my home on a daily basis. Here is a quick run down.

Hard White Wheat

• Was introduced to the US market in 1990
• Was developed by eliminating the genes for bran color while preserving the other traits of red wheat
• Contains the same levels of whole grain fiber that red wheat does
• Is more mild and sweeter in flavor

Hard Red Winter — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

Hard White — Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for breads.

Red Wheat is on the left

White wheat on the right.

As you can see the color

difference is not that pronounced.

• When baking breads I mix my red and white whole wheat flour equally.
• When baking sweet breads, cookies and other desserts I will use white wheat because it tends to be a little lighter.
• When baking cakes, I mix my white wheat flour with all purpose flour for a lighter product.
  
  

When ground you can hardly tell the difference.

The White Wheat is on the right.

When storing your wheat label them so that

you don't get them mixed up.

Make sure you store them in your refrigerator or

freezer until you need to use them they can go rancid.

Now for the big question.

Which wheat should I use?

It is a matter of personal preference. I enjoy the heartier taste of the red wheat, but I also enjoy the ability to disguise the whole wheat in my finished product, while maintaining the health benefits by using white wheat. Therefore at my house we use both.

Which do you prefer using?

One thing I should note is that when baking with white wheat the finished product looks like it was made with white flour. It is really amazing.

SPOOKY Caramel Apples

If you want a "Spooktacular" dessert that everyone will love then this is it! This recipe is also"food storage friendly" and one we have enjoyed over the past few years.

Before you begin gather together your crew and set them to work washing the apples.


Apples purchased from a store have wax applies to them and may keep the caramel from sticking. I just added some baking soda in the water for the girls to scrub clean. Make sure that your apples are completely dry before dipping. Remove the stem and insert a popsicle stick in the center of the apple. Place on a pan that has been lined with wax paper and sprayed with cooking spray to prevent sticking.




After preparing the apples just put them in the fridge until you are ready for them. Cold apples help keep the caramel from sliding off.




It has been years since I purchased sweetened condensed milk because you can make it for pennies.

• 1 Cup powdered milk
• 1 Cup granulated sugar
• 1/2 Cup boiling water
• 1 Tablespoon butter

Put your powdered milk and sugar in blender. Pulse a few times.

Add the boiling water and butter and puree until it is blended completely about 1-2 minutes.

I was amazed the first time I made it how much the

texture was the same as canned.

In a large saucepan add:

• 1 cup butter
• 2 Cups dark brown sugar, packed

Over medium low heat stir constantly until the butter is melted and the mixture is creamy.

Stir in:

• 1 Cup light corn syrup
  
  

Next add:

• Sweetened condensed milk that you made
  
  
  

Stir well. Turn the stove up to medium high heat and stir constantly. Do not leave unattended! It will take approximately 30 minutes for it to reach the "firm ball" stage of candy making. This means that, upon dropping the caramel into cold water, a firm ball will form The ball should not flatten when you remove it from the water, but should still be easily manageable and change shape when you touch it. The best way if you have never made candy before is to use a candy thermometer. The temperature should read between 245-250 degrees F.

When a "firm ball" stage is reached turn off the stove and stir in:

• 1 Teaspoon vanilla

Take your apples out of the refrigerator. Tilt the pan and dip each apple into the caramel. Rotate within the caramel. Pull out and allow excess to drip off. Then turn the apple right-side-up for a moment and let the caramel settle for a few seconds. Place on prepared pan. While the caramel is still warm and soft you can decorate it with a variety of toppings.

For my Spooky Caramel Apples I melted a bag of chocolate chips with a teaspoon of shortening. I put it in a decorator bag, cut the tip and just swirled each apple.

Don't you think the SPIDERS

add just the right

finishing touch?

Other toppings might include:

• Sprinkles
• Nuts
• Chocolate Chips
• White Chocolate Chips
• M&M's
• Oreo Cookie Crumbs
• Crushed Candy Bars
• Candy corn

When it comes to eating caramel apples the best way I found with little children is to slice them up. No mess, No waste!

This recipe made 12 medium apples.

Apple Chicken Wrap

Today on the menu for dinner are Gourmet Apple Tortillas loaded with an Apple Chicken Filling.

• 2 Cups whole wheat flour
• 2 Cups all purpose flour
• 1/4 Cup powdered milk
• 2 Teaspoons salt
• 3 Teaspoons baking powder
• 4 Tablespoons oil
• 1 Cup apple sauce (I used my apple butter for a spicier taste)
• 3/4 Cup warm water

Mix together all of the dry ingredients.
Slowly add the water and the oil Stir until a ball is formed.
Remove from the bowl and knead for 2 minutes.

Return to the bowl, cover and let
rest for 20 minutes.

Divide the dough into 20 balls.
Cover them and let them rest again for 10 minutes.
The dough will be elastic and will not roll out to a
desired thickness if not allowed to rest.


After the dough has rested, lightly flour your surface
and roll into a 9-10 inch circle.
It will be very thin and that is what you want.
Don't over work the dough or it will become stiff.
Keep the rolled tortillas covered until ready to cook.

On a dry skillet, (I prefer a cast iron skillet)
over medium-high heat,
cook the tortilla until bubbles begin to form


Turn and cook on the other side.
Makes 20 tortillas.



Filling:

• 3 Large chicken breasts shredded
• 2 large apples diced
• 1/2 cup chopped walnuts
• 1/2 Cup mayonnaise
• Lettuce shredded
• Avocados sliced

(Make sure you season your chicken well before cooking or it will be bland.)

I have had many many requests by phone, e-mail and in person to write a cook book.

Well, I am almost convinced.

One more apple post and then

on to cooking with Pumpkin!

Menu 12 Whole Wheat Flour Tortillas

My oldest daughter started back to work yesterday. It is not something she ever dreamed of having to do, to work outside of her home and leave her little girls, but sometimes life calls for great sacrifices. I am so grateful to be here for her and the girls. I would not want them anywhere else, however it does make life much more hectic. Don't get me wrong, I love being able to spend time with them, home school them (like I did their mother) and bond with them, but it takes a lot more planning and effort on my part. I have learned to be very organized over the years in order to accomplish all that is expected of me. I say expected of me, but really it is me who puts high expectations on myself. I sometimes feel a little burdened because I often I fall short of these expectations, but I keep pressing forward.

I hope to be able to keep up with my blog as I start a new school year. I have really enjoyed it as an avenue of expression. It has been kind of a 'get away' for me, and I love sharing new ideas and things that I have learned along life's way.

Enough said, Here is Menu 12


Breakfast:

• Oatmeal You would be surprised at the variety of ways you can serve oatmeal. So when your children or husband starts complaining about having oatmeal again, and again, try some of these suggestions.
  
  · Raisins and brown sugar
  · Low-fat granola and skim milk
  · Raisins adn Walnuts
  · Apricot fruit spread and sliced almonds
  · Sliced strawberries
  · Maple flavored pancake syrup and a sprinkle of sunflower seeds
  · Canned crushed pineapple, sliced bananas, and chopped nuts
  · Strawberry nonfat yogurt and sliced kiwi
  · Sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
  · Reduced fat peanut butter and strawberry fruit spread
  · Coarsely chopped canned peaches and ground ginger
  · Diced dried apricots and honey
  · Apple butter and raisins
  · Blueberry fruit spread and vanilla or plain nonfat yogurt
  · Coarsely chopped apple and brown sugar
  · Reduced fat caramel topping and a sprinkle of chopped pecans
  · Warm apple pie filling and skim milk
  · Skim milk and sliced peaches
  · Canned pumpkin and pumpkin pie spice
  · Chunky natural applesauce
  · Sliced bananas and mini-semisweet chocolate morsels
  · Blueberries and sliced strawberries sprinkled with cinnamon-sugar

Lunch:

• Grilled Cheese Sandwiches
• Soup
  
  

Dinner:

• Bean Burritos with Whole Wheat Flour Tortillas
• Mexican Rice
• Salsa
  
  

This is my favorite tortilla recipe. The tortillas are soft and pliable and taste absolutely wonderful. I have always wanted to see if they keep well, but they are so delicious that there are never any leftovers at our house.

WHOLE WHEAT FLOUR TORTILLAS

• 2 Cups whole wheat flour
• 2 Cups all purpose flour
• 1/4 Cup powdered milk
• 2 Teaspoons salt
• 3 Teaspoons baking powder
• 4 Tablespoons oil
• 1 1/2 Cup warm water

Mix together all of the dry ingredients.

Slowly add the water and the oil Stir until a ball is formed.

Remove from the bowl and knead for 2 minutes.

Return to the bowl, cover and let

rest for 20 minutes.

Divide the dough into 20 balls.

Cover them and let them rest again for 10 minutes.

The dough will be elastic and will not roll out to a

desired thickness if not allowed to rest.

After the dough has rested, lightly flour your surface

and roll into a 9-10 inch circle.

It will be very thin and that is what you want.

Don't over work the dough or it will become stiff.

Keep the rolled tortillas covered until ready to cook.

On a dry skillet, (I prefer a cast iron skillet)

over medium-high heat,

cook the tortilla until bubbles begin to form.

Turn and cook on the other side.

Makes 20 tortillas.

They are best served warm, or you can store them in an airtight container until you use them. I will make them up early in the morning before my day gets too busy and just put them in a gallon sized zip-lock bag.

Just for your information, even Kendrick will eat these. That is the best compliment I could ever ask for. :)

Food Storage Class

My life has been unbelievably busy and I have fallen behind in many areas. I still have 3 more menus to post for my two week food storage menu, and while I did cook from it for my family this past week, I was too busy to take pictures or post, so I will get to them soon. In the mean time I just finished teaching a Food Storage class. I am always excited to teach about this subject and am grateful that I was asked to share my knowledge. This class however was unique because my entire audience was men. They say that a way to a man's heart is through his stomach and so I spent countless hours preparing a variety of food to let them sample what food storage takes like. The sample table consisted of:

• Bean Fudge
• Whole Wheat Chocolate Zucchini Sheet Cake *
• Apple Bars Focaccia *
• Sour Dough English Muffins *
• Oatmeal Rolls
• Whole Wheat Bread *
• Chili
• Flour Tortillas
• Wheat Thins
• Hummus

I will try and post some of the recipes throughout the week.

* These recipes have already been featured on my blog. Look them up on the blog archive on the right.

Wheat Thins, Hummus, Foccacia, and

Sour Dough English Muffins.

Apple Dessert, Bean Fudge and

Whole Wheat Chocolate Zucchini Sheet Cake.

I began cooking the night before the class and then that morning I got up at 3:00 AM to continue cooking. I was totally exhausted by the end of the day. Everything was made entirely from food storage, both three month and long term storage.

I will eventually share all of the recipes with you, but today I will feature the Oatmeal Rolls.

OATMEAL BREAD

• 3 Cups uncooked rolled oats
• 3 Teaspoons salt
• 5 Cups water
• 2/3 Cups brown sugar, packed
• 3 Tablespoons butter
• 2 Tablespoons yeast
• 1/2 Cup warm water
• 3 Cups whole wheat flour
• 5-6 Cups all purpose flour

Put water in medium sized saucepan on medium heat. When it begins to boil, add the oatmeal and salt. Stir in sugar and butter. Remove from the heat and pour the oatmeal mixture into a bowl so that it will cool down faster. Let it sit until it has reached 110-115 degrees. (If it is too hot it will kill your yeast.)

Meanwhile, in a large bowl, soften the yeast in the 1/2 cup of warm water. Stir in cooked oat mixture. Gradually stir in the flour to make a stiff dough. Turn out on a floured board and knead until the dough is smooth and elastic. About 10-12 minutes. Keep adding just enough flour to keep the dough from being sticky.

Place the dough into a lightly oiled bowl, turning once. Cover and let it rise until doubled. About 1 hour. Punch down

Shape the dough into 2 large round balls and place in a 9" pie pan. Sprinkle with uncooked oatmeal and let it rise again about 1 hour or until doubled.

Bake at 375 for 40-45 minutes or until the loaf sounds hollow when tapped. Immediately brush tops with melted butter.

This recipe also makes excellent rolls. Shape into rolls and place in pie pans. Makes 32 rolls. Bake until golden brown.

Menu 11

Breakfast

• Oven Pancake
• Apple Topping

Lunch

• Garden Fresh Salad
• Whole Wheat Rolls
• Fruit Grapes from our garden :)

Dinner

• Navajo Tacos

OVEN PANCAKE

• 6 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 2 Tablespoons powdered milk
• 3/4 cup milk
• 2 Tablespoons butter,melted

Crack eggs into the blender. Blend until foamy. Combine dry ingredients. Add to eggs and blend until smooth.

Swirl butter in 10 inch oven proof skillet or pie pan. Make sure you have covered the sides well with the butter. Pour egg mixture in pan.

Bake at 450 degrees for 15-20 minutes until puffed and golden.

I took some of the yogurt I made the other day, added a little honey and vanilla and put a dollop on each serving. The kids loved it with the apple topping

Navajo Tacos are chili beans and your choice of toppings spread over fry bread. We enjoy lettuce, homemade salsa, olives, cheese and sour cream on ours. Whenever I cook chili, I make an extra large batch and freeze the left overs for a quick meal later in the month.

INDIAN FRY BREAD

• 4 Cups flour
• 3 Tablespoons baking powder
• 1/2 Teaspoon salt
• 1/4 Cup oil
• 1/2 Cup powdered milk
• 2 Cups water

Mix dry ingredients in a large bowl. Make a well in flour mixtures and pour in the water and oil. Knead thoroughly to made a stiff dough. Add more flour, if necessary. It should not be sticky. Pinch off fist-sized lumps and pat or roll it into a flat round with a small hole in the center.

Fry in frying pan with at least 1 inch of oil. Bread will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper towel. Makes 12

Menu 10

Breakfast

• Yogurt Shake
• Lemon Muffins
  

Lunch

• Chicken Salad Sandwich
• Fruit
  

Dinner

• Fettichini Alfredo
• Shredded Fried Zucchini
• Sliced Tomatoes
• French Bread

About a year ago I found a recipe for a Magic Mix. It is so versatile and can be used in numerous ways to make anything from Alfredo Sauce to Pudding. Here is the recipe for the Magic Mix followed by the recipe for Alfredo Sauce. I will continue to post other recipes using the Magic Mix throughout the year.

MAGIC MIX

• 2-1/2 Cups powdered milk
• 1 Cup all-purpose flour
• 1 Cup butter
  

In a large bowl, combine dry milk, flour and butter in a food processor until the texture looks like fine crumbs. Store in airtight container in refrigerator. Use within 2 months. Makes 1 quart. MAGIC MIX can be used in many recipes to make food preparation easy and economical. (I love those words!)

ALFREDO SAUCE

• 2/3 Cup Magic Mix
• 1 Cup cold water
• 1/3 Cup Parmesan cheese

In saucepan combine the Magic Mix and water. Stir constantly over medium heat until sauce is thickened and simmering. Stir in Parmesan and continue to cook for a few more minutes. For a richer sauce you may substitute milk for water. Add salt and pepper to taste.

Makes 1 cup

Menu 9

Breakfast

• Buttermilk Oatmeal Corn Waffles
• Blueberries

This is my absolute favorite recipe for waffles.

They are light, with a amazing hearty taste.

BUTTERMILK OATMEAL CORN WAFFLES

• 2 Cups flour
• 1 Cup yellow cornmeal
• 2 Cup rolled oats
• 4 Tablespoons baking powder
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 6 Eggs
• 4 Cups buttermilk
• 1 cup melted butter or oil

Sift the flour, salt, baking soda and powder into a large bowl. Stir in cornmeal and oats. In a separate bowl mix together all of the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir just until dry ingredients are moistened.

Pour into a preheated waffle iron until 2/3 full. Bake until golden. Serve immediately.

Lunch

• Chicken Salad Sandwiches
• Fruit

Dinner *

• Zucchini Pancakes
• Mashed Potatoes
• Grilled Corn on the Cob
• Sliced Tomatoes

*It is a joy to be able to pick fresh produce from our home garden to add variety to our food storage.

This afternoon Tyrone and his family came over to hang out for awhile. I was teaching piano at the time and so they graciously volunteered for dinner duty. It was wonderful to get a break from all of the cooking I have been doing lately. Aimee had decorated the cutest train cake which she brought over to share with us. It was definitely everyone's favorite. We spent the remainder of the evening playing games.

Thanks Tyrone, Aimee and Ty-Kell

for the surprise visit.

It made my day!

Menu 8

My day was almost as long as this post it. I usually only feature one recipe in each menu but today I decided to feature two. I have to admit that it was very time consuming making everything from scratch. I felt like I was in the kitchen for the better half of the day. The plus is that my family is eating healthy.I was devastated when I pulled the last of the bagels out of the oven and called the family over. You spend hours baking away and your hard work is gone in a matter of minutes. I had to scramble to save one for Mar-Kay.

Today's Menu

Breakfast

• Creamy Cracked Wheat
• Strawberries
  

Lunch

• New York Style Bagels
• Yogurt with Blueberries/ Strawberries

Dinner

• Black Bean Cakes
• Vegetable (Zucchini from the garden)
• Rolls
• Salad
  
  

HOMEMADE YOGURT

• 7 1/2 Cups warm water
• 3 1/2 Cups powdered milk
• 1/2 Cup store bought plain yogurt with active cultures

In a large saucepan combine the water and milk. Stir well with a whisk. Let it sit a few minutes and then stir again. Heat the milk on the stove over medium heat until it reaches 180 degrees. Remove from the stove and allow to cool to 110 - 115 degrees. (I was taught by a good friend to fill a large bowl with ice and set the pan in it to help it cool down faster. If it is any hotter than 110-115 degrees it will kill of the live cultures in the yogurt. Once it has reached the proper temperature, take out 1/2 cup of warm milk and stir into the yogurt. Return all to the saucepan and stir well. Let it sit for another minute and stir again.


Pour carefully into a clean thermos and set it on the counter away from drafts to incubate. It will take 6 to 8 hours to set up. Try not to disturb it to ensure good results.




After it has thickened. Pour it out into a container and refrigerate. It is now ready. You can cook with it or just enjoy eating. It will stay fresh for about 2 weeks.

We will often sweeten it with honey

and add a variety of fruits with it.

*Make sure you read the label of the yogurt you are purchasing from the store to see if it contains acidolphilus cultures. This is necessary to make your own yogurt.

*You can use your own homemade yogurt to continue making homemade yogurt, however it will lose it's strength after using if about 3 or 4 times.

NEW YORK STYLE BAGELS

• 1 Large potato, peeled and quartered
• 2 Cups water

Boil the potato in the 2 cups of water for fifteen minutes. Discard the potato from the water (serve it to your family to keep them at bay until the bagels are done) and allow the water to cool to 110 degrees.

• 1/3 Cup potato water
• 1 Tablespoon yeast

Take 1/3 cup of potato water and put it in a small bowl. Sprinkle the yeast over the water, stir and then set aside for 5 minutes until foamy.

In the meantime sift together:

• 4 Cups flour
• 1/2 Tablespoon sugar
• 1/2 Tablespoon salt

Add the yeast mixture to the flour mixture. Stir.

Pour into the mixture

• 2/3 Cup potato water
• 2 Eggs
• 1/2 Cup oil
  
  
  

Stir well to form a dough ball.

Turn out onto a floured surface and knead for 8 to 10 minutes

until the ball is firm and elastic.

Place into a greased bowl.

Cover and place in a warm area.

Let rise until double, about 60 minutes.

Punch down and let rest for a few minutes.

Divide the dough into 12 equal pieces.

The easiest way to form the bagel is to roll the dough into a ball.

Nest, poke a hole in the center of the ball

and then stretch the ball into the doughnut shape.

Place on a lightly floured surface

Cover and let rise for 20 minutes.

In the meantime put 8 cups water in a large saucepan with

1 Tablespoon sugar. Heat to boiling.

Drop the bagels into the boiling water and cook

for about 1-1/2 minutes on each side.

Place on a prepared cookie sheet that has been

lightly greased and dusted with cornmeal.


Brush with an egg white and bake in a

450 degree oven for 15 minutes or until golden brown.

Homemade bagels are amazing.

Make sure you make an extra big batch,

they go quickly!

Someday I will have to share my

Sourdough Bagel Recipe with you.

*I have been asked by some people about the other recipes I use in my menus. It would not be feasible to add all of the recipes in each blog entry, they would go on forever. However, I am willing to share my other recipes upon request.