Homemade Bagels

I tried something new today: made homemade bagels from scratch. I love bagels but always thought they were too difficult to make yourself. Well, think again! I found a recipe at my favorite recipe website (allrecipes.com) and thought I'd try them. The part that made them "easy" is you make the dough in a bread machine! Yes, please. I HATE kneading bread, waiting for it to rise, punching it down and repeat. So when I found a "Bread Machine Bagel" recipe, I thought even I could do this.

  

Homemade Bagels (courtesy of allrecipes.com)

Prep Time: 30 Min
Cook Time: 3 Hrs 25 Min
Ready In: 3 Hrs 55 Min
Yield: 8 bagels

Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg
1 tsp water
3 tablespoons poppy seeds

Directions

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 8 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each. Twirl the dough on your finger to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Dip in cornmeal and arrange boiled bagels on baking sheet. Beat egg and water. Glaze tops with egg mixture, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

The original recipe said to separate dough into 9, yes NINE, equal pieces. Hmmm, unless you weigh that out, I don't think I can even separate by 9. So I changed it to 8, but they make somewhat large bagels (maybe sandwich sized). I would like to try making them in a "mini" size by separating into 12.

Also, I thought it would be better dip the bagels in the cornmeal instead of spreading it on the baking sheet. I spread it and it burned while in the oven and smelled up the house. My bagels also turned out just a little flat, so I would probably let them rise just a bit longer next time (after poking the whole in them).

After they cooled, I decided to make a turkey sandwich with one of the bagels. Super yumm-O, if I do say so myself!

I can't wait until next time to try some different flavors. Cinnamon and sugar. Herbs. Onion. Lots of options!

Mixed Rhubarb Pie

I've never understood why people make their own pie crust. I mean, you can easily buy it pre-made at the store, for pretty cheap and it tastes fine. I have tasted homemade crusts before, but the superior flavor was not worth the hassle.

In my attempt to use up the rhubarb that my mom brought me, I decided to make my very first 100% from scratch pie (recipe adapted from allrecipes.com). I again went to my go-to recipe website and found a recipe for a pie with rhubarb. The crust was a pain to roll out AND my pie plate was too big, so it didn't fit exactly, but I have been converted to homemade crusts! I will for sure make pie again, probably this one because it was AWESOME!

     

Mixed Rhubarb Pie

Yield 1 - 9 inch pie

Ingredients

1 cup wild blueberries
1 cup berry blend (your choice)
2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
5 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar

Directions

To Make Filling: In a medium bowl, combine blueberries, berries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.

To Make Crust: In a large bowl, mix 2 cups flour with salt. Mix in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to chill and rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F (200 degrees C).

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling (or cut into strips and weave, which is what I did due to my too-large pan). Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown. Cool on cooling rack.

I made this pie for friends that were coming over late afternoon...and I had to steal a bite before they even arrived! I did reduce the sugar a little bit from the original recipe because I believe anything made with rhubarb should be a little tart. It was awesome, if I do say so myself. Not a drop was left after our friends departed. My picky husband even liked it, so it is a keeper!

Rhubarb Crunch

I grew up in rural MN where rhubarb grows wild EVERYWHERE! So it should come as no surprise that my family and I LOVE all things rhubarb. This recipe is an old family tradition made numerous times every summer. We always say it doesn't feel like summer until we've had some of mom's Rhubarb Crunch! I eat mine warm, covered in milk, but you can eat it as you see fit! Also, you might as well double this recipe because an 8x8 pan is never enough.

  

Rhubarb Crunch
Provided by: Kathryn Walsh, my mom

Yield: 1 - 8x8 pan

Ingredients
1 C brown sugar
1/2 C shortening
1 C flour
1 tsp cinnamon
3/4 C oatmeal
6 C rhubarb
1 C sugar
1 C water
2 Tbsp cornstarch
1 tsp vanilla
1 tsp red food coloring (optional)


Directions
Mix brown sugar and shortening well. Add flour, cinnamon, and oatmeal. Put 2/3 of mixture in bottom of greased 8x8 pan. Put 6 C rhubarb on mixture.

Cook sugar, water, cornstarch, vanilla and food coloring. Pour this mixture over the rhubarb. Put rest of crumbs on top and bake at 350 degrees for 1 hour.

Banana Blueberry Bread

Like most Americans from the mid-west, or ALL Americans maybe, I LOVE banana bread. In fact, I have a go-to recipe that I make and truly love it. However, today, I was in the mood for something a little different but I'm not a big fan of chocolate chips in my banana bread. This recipe (adapted from allrecipes.com) has two things going for it: Greek yogurt and blueberries. Um, yes please! It is so creamy and the blueberries really add a complexity of flavor that I wasn't expecting.

  

Banana Blueberry Bread

Prep Time: 10 Min
Cook Time: 45 Min
Ready In: 1 Hr 10 Min
Yield 2 - 8x4 inch loaves

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
1 cup white sugar
1 cup Splenda
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container plain Greek yogurt
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup wild blueberries
1 Tbsp Sugar in the Raw

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease two 8x4 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter, sugar and Splenda. Mix in eggs, mashed bananas, yogurt, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in berries. Divide into prepared pans. Sprinkle Sugar in the Raw on top of loaves.
Bake for 45 Min, until a toothpick inserted in center comes out clean.


The loaf size is really just a suggestion. It depends on how many loaves you want to make and how full you want each pan to be. Baking time will need to be adjusted depending on size/number.

My husband said he liked this bread except he would like it better without the bananas! Yes, banana bread without bananas. However, blueberry bread sounds very intriguing and maybe needs to be added to my "to bake" list.

Rustic Pumpkin Banana Muffins

I had several bananas that were pretty ripe and I wanted to experiment with some fancy muffins. I like this recipe for several reasons. 1. They were really good. But let's be honest, I didn't know that for sure until after I made them. 2. It included wheat flour (healthy!) and oats. 3. It used applesauce to sweeten it so there isn't a ton of sugar. AND 4. I was looking for a something to make with pumpkin, so it was a win/win!

Rustic Pumpkin Banana Muffins

Yield: 12 muffins

Ingredients:
1/4 C unsweetened applesauce
2 eggs (or 3 eggs whites for lower calories)
1 t pure vanilla extract
1/2 - 15 oz. can pure pumpkin puree
2 ripe bananas, mashed
1 C whole wheat flour
1 C cooking oats
1/4 C Splenda
1/4 C Sugar In the Raw (you can use Stevia in the Raw for lower calories)
3 T brown sugar (or 1/4 C loosely packed)
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/2 t ground nutmeg (or pumpkin pie spice)
Optional:
1/8 C pure maple syrup (if you want a sweeter muffin, but more calories)

Directions:
Beat applesauce, eggs, vanilla, pumpkin and banana. Mix well.

In a large mixing bowl, combine the flour, oats, Splenda, Sugar in the Raw, brown sugar, baking powder, baking soda, cinnamon and nutmeg.

Add the dry mixture to the wet mixture, stirring until you get a thick batter.

Fill 12 lined muffin cups about 3/4 full with the batter. Bake in a 350 degree oven for about 20 minutes, or until the muffins are lightly golden and set.



Adapted from Sunday Baker

Tip: I put the batter into a ziplock bag that I cut the corner of for an easy, mess-free delivery method into the muffin pans.

Slow Cooker Lentil Soup

Happy Leap Day everyone! It's like a free day :) I always think about people who are born on Leap Day. How weird that would be! Continuing in the spirit of trying new things, I am making Lentil Soup! I've never cooked with lentils before (in fact, I don't think I've ever HAD lentils before!), but they are really healthy and I've heard good things. Then, Sasha mentioned she was going to make lentil soup, so I figured I would give it a try, too. I did some research and came up with the following recipe (mainly adapted from allrecipes.com) but honestly, it is just a guideline and you should include whatever you like (I added mushrooms because I like them and had some fresh ones on hand). I decided to go with a slow cooker recipe so I could just throw it together and leave it alone. Also, what a great way to get veggies into your kids, if you're lucky enough to have kids who like soup like I do!

Slow Cooker Lentil Soup

Prep Time:20 Min
Cook Time:11 Hrs
Ready In: 11 Hrs 20 Min
Yield: 6 servings

Ingredients

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

Directions

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, and garlic. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours (or High for about 5 hours). Discard the bay leaf before serving. Freeze extras for future meals.

Note: when I make it again, I would not add veggies until later in the cooking process so they don't get over cooked.