Hawaiian bagels

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
1 teaspoon coconut extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
1/2 cup dried pineapple — diced
5/8 cup dried coconut — shredded or flaked

Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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NOTES : These are really excellent.

Title: ELLA ZEEK’S SUGAR COOKIES
Categories: Cookies, Holiday
Yield: 48 servings

3 c All-purpose flour
1 1/2 c Brown sugar
1/2 c White sugar
1 c Shortening
1/4 c Milk
2 Eggs
2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

Cream sugars and shortening. Add milk, vanilla and
eggs and mix well. Stir in remaining ingredients and
mix well. Refrigerate for about 1 hour.
With floured hands roll teaspoonful of dough into a
ball. Place on cookie sheet. With three fingres
together, press ball flat, leaving ridges down the
middle. Bake in 400øF oven for 9 to 12 minutes or
until lightly gold.

Ella was a neighbor who was ten years older than God
when I was a child. She always had these in her cookie
jar, and usually would bake a dozen every day since
the dough keeps so well. It is one of my all time
favorites and I have never tasted them anywhere else.

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Date: Sat, 12 Nov 94 13:27:53 EST
From: m-js0217@granny.cs.nyu.edu (Julia Stone)

I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

POZOLE JALISCO 1H16

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork meat (combination, tende
1 x Butt and neck bones.
2 tb Salt
1 x Accompaniments:
1 x Salsa picante
1 x Onion-minced
1 x Lettuce, shredded
1 x Lime wedges
1 x Radish, sliced
1 x Oregano
1 x Tortilla, toasted
1 x Red pozole:
1 x Garlic cloves, minced
4 ea Red chiles, dried
1 x Green pozole (pozole verde)
1 ea Chicken, small, cut in half
1 lb Tomatillos, fresh
1/3 c Oil
4 ea Chiles, green
1 ea Lg Onion
2 ea Epazote sprigs
2 ea Hoja santa sprigs
1 1/2 c Pumpkin seeds, hulled, toast

2 days ahead:Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
boil.Place one heaping teaspoon unslaked lime in one
cup cold water and add it to the corn through a
strainer.Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you
go.Rinse again.Keep refrigerated. On day of
preparation: Bring to a boil 5 pounds pork
meat (combination pork tenderloin, shoulder, butt and
neck bones). Lower to a simmer for one hour. At same
time, place the hominy in fresh, cold water about 14
cups-and bring to a brisk boil for about one hour. The
kernels should open. After the hour, remove the pork
from its pot and cut into serving size pieces.Add the
pieces of pork to the hominy (corn).Add 2 Tablespoons
salt and alow to cook, uncovered about 4 hours on a
slow simmer Reserve liquid pork broth from meat and
maintain in another pot, simmering. This should be
added to the hominy as needed. ACCOMPANIMENTS: Salsa
picante, finely chopped onion, shredded lettuce or
cabbage, lime wedges sliced radish, oregano, toasted
tortilla To change to RED POZOLE: Add to the pozole,
at the same time you add the meat, the following: 6
crushed garlic cloves; 4 dried red chiles (of the large
variety), such as ancho or guajillo-although any type
will do. The chiles should first be slightly charred
and then soaked in 1 cup hot water.Then remove stems
and seeds and puree in blender with the water.
Continue cooking as before.
For POZOLE VERDE (green pozole) After Pozole has been
cooking for 2 hours add:1 small chicken, cut in half;
1 pound fresh tomatillos, husked, washed blended, and
briefly fried in 1/3 cup veg shortening;4 small green
chiles;one large chopped onion;2 sprigs each epazote
and hoja santa;1 1/2 cups hulled untoasted
pumpkinseeds (which you should toast yourself till they
begin to pop; Notes: Basic instructions are for white
pozole. Add ingredients shown if you wish to make red
or green pozole. MELANIE MIGUEL (MJNT73C)

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Title: FIREHOUSE SPECIAL *** (JPKC26B)
Categories: Casserole, Main dish, Beef, Tex-mex
Yield: 8 servings

1 1/2 lb Ground round
1 ea Small onion; diced
1 tb Oil
2 ea Cans condensed cream of chic
1 ea Soup can milk
4 oz Can diced green chiles
24 ea Corn tortillas
1 lb Cheddar cheese; shredded

Brown beef and onion in oil, stirring to crumble meat.
Combine soup and milk in saucepan and cook, stirring,
over medium heat until smooth. Then add chiles. Cut
torillas in 1 inch squares and make 1 layer in baking
dish using half of squares. Spread with layer of half
of cooked meat, then with half of soup mixture and
half of cheese. Repeat layers. Bake at 325F 20 to 30
min. FROM: ANN LOFTIN (JPKc26B)

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Peanut Butter Shortbreads

Recipe By : http://www.peanutbutterlovers.com/
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Peanut Butter

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsalted butter — softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
2 cups all-purpose flour

Preheat oven to 300øF. In a bowl, combine all the ingredients with your
fingers until mixture resembles coarse meal. Press the mixture into an
ungreased 8″ round pan. With a fork, prick decorative wedges in the
dough. Bake for about 1 hour, or until very lightly browned. Cut into
wedges while warm. Makes 16 wedge-shaped cookies

Joyce R. 1/99

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Wilkes Boardinghouse-Style Biscuits

Recipe By : Sema Wills, Savannah, Ga.
Serving Size : 16 Preparation Time :0:25
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups self-rising flour
1/2 teaspoon baking powder
1 tablespoon veg. shortening
2 tablespoons margarine
1/3 cup buttermilk
1/3 cup whole milk

Preheat oven to 450 degrees.
Sift flour and baking powder into bowl. Cut in the shortening and
margarine until mixture resembles course cornmeal.. Fill measuring cup
with buttermilk, whole milk and enough water to make 3/4 cup. Make well in
center of dry ingredients; pour in liquid. With hands, mix lightly and
quickly to form dough moist enough to leave sides of bowl. Turn out onto a
lightly floured surface and knead gently 6-7 times, working dough into a
large ball. Pinch off portions of dough for desired size of biscuit. Keep
fingers dry by dipping into dry flour frequently. Press slightly to
flatten and place on a greased baking sheet. Bake for 12 to 15 minutes.

Title: Brown Sugar Pound Cake
Categories: Cakes, Desserts
Yield: 1 cake

1 c C and H Golden Brown Sugar
— firmly packed
1 c Butter
4 Eggs
1 ts Vanilla
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt

Beat together sugar and butter until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in vanilla. Combine flour,
baking powder and salt and stir into creamed mixture. Pour into greased
and floured 9x5x3-inch loaf pan. Bake in 350 degree oven one hour or
until cake tests done. Remove from pan and cool on rack.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Fortune Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Flour
2 Tablespoons Brown Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cooking Oil
1 Egg White — beaten stiff
1/4 Teaspoon Vanilla
3 Tablespoons Water

Combine flour, sugar, cornstarch, and oil. Fold in egg white.
Add vanilla and water. In a small skillet (non-stick or lightly
oiled), over medium heat, pour 1 tablespoon of batter, spreading
it out into a 3″ circle. Cook 4 minutes until lightly browned.

Turn with spatula and cook 1 more minute. Remove from the pan,
(Careful – it will be hot!) and place paper fortune strip in center of
circle. Fold in half over the edge of a glass, then bend to form
furtune-cookie shape. Hold until cool, or place in an egg carton to
hold the shape until the cookies firm up.

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Title: Pum’kin Cookies
Categories: Cookies
Yield: 40 servings

4 c Flour
1 1/2 c Butter
2 c Oats, rolled (raw); quick
2 c Brown sugar
2 ts Baking soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla extract
1 16 oz can pumpkin
1 c Chocolate chips
1 c Raisins
1 c Chopped nuts
1/2 pk M ms plain chocolate candy
Lemon glaze
1 3/4 c Powdered sugar
1 tb Lemon peel; grated
1 tb Lemon juice

Preheat oven to 325 degrees F. Grease cookie sheets. Cream butter,
sugar, egg, vanilla and pumpkin. Beat it all until light and fluffy. Mix
in dry ingredients; beat in cup by cup. Mix all well. Drop on cookie
sheets
by teaspoonfuls. leave space; they will spread
out. Bake 20-25 minutes or until firm and lightly golden brown. Remove
from
cookie sheets; cool on racks. Decorate with m ms right away or drizzle
with
Lemon Glaze.
LEMON GLAZE
1 3/4 cup of powdered sugar; 1 tablespoon grated lemon peel; 1
tablespoon lemon juice. Combine all three and glaze the cookies.

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