christmas fruit cake!

How to make a Christmas cake

 

1. You need to begin this cake the night before you want to bake it. These quantities will make an 8 inch (20 cm) round cake. Weigh out 1lb (450 g) of currants, 6 oz (175 g) of sultanas, 6 oz (175 g) of raisins, 2 oz (50 g) of glacé cherries (rinsed, dried and finely chopped) and 2 oz (50 g) of mixed candied peel, finely chopped. Place them in a large bowl and mix in 3 tablespoons of brandy. Cover the bowl with a clean tea cloth and leave overnight, or for 12 hours, for the fruit to plump up and absorb the alcohol.

2. You need to line your cake tin using a double strip of silicone paper (baking parchment), cut slightly longer than the circumference of the tin. Fold back 1 inch (2.5 cm) along its length and snip this at intervals, cutting at a slight angle to the fold.

	3. Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place.
	4. Brown paper is then tied around the outside of the tin, to protect the cake during the long, slow cooking. Pre-heat the oven to gas mark 1, 275°F (140°C)
	5. To make the cake you will need 8 oz (225 g) of unsalted butter, at room temperature, and 8 oz (225 g) of soft brown sugar. Using the classic creaming method, cream together the soft butter and the sugar until light, pale and fluffy.
	6. Lightly beat 4 large eggs and add this, a little at a time, to the creamed mixture. It can sometimes happen that the beaten eggs are added to the sugar-and-fat mixture too quickly, causing the whole mixture to separate. This breaking-up means that some of the air incorporated at the creaming stage will escape and the finished cake will be slightly heavier. For beginners, the way to avoid this is to add the beaten eggs just a teaspoonful at a time, whisking preferably with a hand whisk. If it does curdle, though, don't worry: the cake won't be as light, but it's not a disaster.
	7. When all the egg has been added, sift in 8 oz (225 g) of plain flour together with ¼ teaspoon of freshly grated nutmeg and ½ teaspoon of ground mixed spice. Use gentle cutting and folding movements to incorporate this into the mixture to keep in as much air as possible.
	8. Add the soaked fruits to the cake mixture, along with 2 oz (50 g) of chopped almonds (the skins can be left on), the grated zest of 1 orange and 1 lemon and 1 dessertspoon of black treacle. Fold these in carefully, using the same movements as before.
	9. Spoon the mixture into the prepared tin and smooth the top with the back of the spoon.
	10. Finally, cover the top of the cake with a double sheet of silicone paper with a 50p-sized hole in the centre. It is now ready for the oven – bake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but don't look until at least 4 hours have passed. It is here that a cookery writer steps into a minefield. First of all, conventional ovens do vary and it is worth having them tested every now and again. Second, it is quite possible to make exactly the same cake (and I have had this confirmed by someone who makes at least a dozen each year for presents) and to find each one cooking in a slightly different time. On top of that there are fan-assisted ovens, which are a law unto themselves! To the beginner I can only say that no timing for a rich fruit cake can be absolutely precise, and be prepared for a Christmas cake to vary even up to an hour either way. So…
	11. …to test if your cake is done, lightly press the centre of the cake with your little finger – it should spring back and not leave an impression. The cracks, by the way, will close up as the cake cools. Allow the cake to cool in the tin for 30 minutes then remove it to a wire rack to finish cooling.
	12. Several times before Christmas you can 'feed' your cake – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy. (I get a number of letters from people who never touch alcohol, so let me say that freshly squeezed orange juice can be substituted for the booze in the recipe.) I like to wrap the cake in a double layer of silicone paper, then in double foil, before storing it in an airtight container. by delia online

tatertots pie

This recipe was passed down to me from my mother. Its been in our family for years and Everyone really enjoys it!! It is very kid friendly and most "big kids" enjoy it too! :))

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tatter tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

CHOCOLATE PEANUT-BUTTER NO BAKE COOKIES

Ingredients:
2 cups Sugar
4 tablespoons Hersheys Cocoa Powder
1 stick Butter
1/2 cup Milk
1 cup Peanut Butter (I like the chunky kind)
1 tablespoon Vanilla Extract
3 cups Oatmeal
Waxed paper

Directions:
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls,
until cooled and hardened.

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

chick fil A copycat sauce

Copy Cat Chick-fil-A Sauce

Source: Kneady Sweetie

Recipe type: Appetizer

Prep time:  5 mins

Total time:  5 mins

Serves: 4

Ingredients

• ½ cup Mayo
• 2 tsp prepared mustard
• 1 tsp lemon juice
• 2 tbs honey
• 1 tbs smokey BBQ sauce

Instructions

1. Whisk all ingredients together.
2. Enjoy!

soft pretzels!

No more waiting hours in the long queues in Pretzel joints in the Shopping Malls. We can make them at home with the same flavor, taste and more economically.Soft pretzels are very popular and little salty snack.I'm always pulling adrian back whenever I cross pretzel joints in Shopping Malls. This is one of my favorite snack, he has to drag me off from this floor. Here in this soft pretzel recipe too, it has a secret for getting the golden brown crust. We would see that in the procedures..

Ingredients:

2 Cups of Bread flour / All Purpose flour

 1 envelope of Instant yeast

 1 tsp of Salt 

2 tsp of Sugar 

1 tbsp of Butter

 1 Cup(warm water) of Water 

For Dipping Solution:

 Water - 2 Cups

Baking Soda - 4 tbsp

Instructions for making:

 1. Mix salt, sugar and blend it with blender. 

2. Then add 1 cup of flour and whisk it again to form a smooth paste. Then add remaining flour and water alternatively, little by little. Here I did add the remaining flour and water alternatively for about three times. 

3. Make a smooth dough knead it very well, which is the most important part. You can knead it in the machine, and if you are kneading it by hands, make sure you knead it for atleast 5 min. 

4. Divide it into small balls, I made 16 balls out of this flour. 

5. Make a portion of the dough into a long and thin about 10-12 inch. 

6. Twist the dough rope and make a knot.. 

7. Turn the knot upside and make sure the knot is inside the top circle. 

8. Convert the dough into this shape and leave it aside. 

9. Take a big bowl add 2 cups of water and bring it to boil and switch of the stove and immediately add 4 tbsp of baking soda. Need to carefull here, as this solution tends to overflow. And bring it to the room temperature. 

10. By the time, the knotted dough might have raised a little. Add these in the cooled baking soda solution and soak it for not more than 2 min. This is the secret for getting the golden brown color evenly like the ones which are available in your nearby shopping malls. 

11. Remove it and arrange it in the tray sprayed with oil or in the parchment papered tray. Leave it for another 10 min, the solution will get absorbed by the dough. Sprinkle little kosher salt, pretzel salt if needed. Here I didnot add anything. 

12. Bake it in the preheated oven in 475 degrees for 10 min. I did it exactly for 10 min, but it may change from oven to oven, so please keep an eye on the oven, as these pretzels may tend to go on either side if care was not given. 

13. Just open the oven, you will definitely say "Wow" by looking at the evenly golden pretzels. Brush the pretzels with little butter. Serve with 'Garlic butter'. 

Tips:

::Soaking in the baking powder solution is just to get the golden brown color, without this step also been done.

:Any yeast can do its job, but make sure you follow the manufacturer's procedure.

almond biscottis

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions:

1
Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
2
Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
3
Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
4
Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
5
Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
6
Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

dholl puri ( to go with rice pudding or curry ) Indian split peas breads :)

• FILLING:
• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin
• 
  
• DOUGH:
• 1 pinch of yellow food coloring (optional)
• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)
• 
  
• COOKING:
• Vegetable or Canola oil

Preparation:

FILLING:

1. Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
2. Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
3. Add cumin, mix and fluff. Set aside.
   
   
   DOUGH:
   
   1. Meanwhile, add flour, baking powder, yellow coloring, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
   2. Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 1 hr.
      
      ASSEMBLING:
      
      
      1. Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
      2. Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
      3. Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
      4. Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

1. Heat a flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
2. Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
3. Dust off any excess flour and transfer the rolled dough to the griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the bread, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the bread is browning quickly and not cooking through.
4. Place in a basket lined with a tea towel and kitchen paper.
5. Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.
   
   
   serve with hot curry or rice pudding !!!!

rice pudding (kheer)

• 1 cups evaporated milk
• 1cup of condensed milk
  2 cups milk
• sugar (to taste)
• 1/2 cup  rice
  1/4 cup small white tapioca pearls
  1 stick of cinnamon
• 1/4 cup raisins  (optional)

• 1/2 teaspoon ground cardamom
  
  
• 1/2 teaspoon rose water(optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts
  1/2 cup of coconut flakes or grated.

Directions

1. add cinnamon stick to rice water and cook the rice halfway through.
2. Bring  milk, sugar ( if used) and tapioca pearls to a boil in a large saucepan. Add half-cooked rice with the cinnamon stick, and simmer over low heat until the mixture thickens and the rice and pearls are tender, about 20 minutes.
3. Stir in both evaporated and condensed milk. let simmer for a few mins until it thickens back again.
4. Stir in the raisins, cardamom rose water and coconut flakes and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

thai curry paste -red

This Thai red curry paste recipe is EASY to make from scratch. You'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste makes for tastier curries, and they're much healthier too! Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Or add a dollop of this paste to flavor Thai soups, noodles, or other dishes. ENJOY!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes Enough for 1 Large Curry

Ingredients:

• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup OR good-tasting tomato puree
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground white pepper (available in most spice aisles)
• 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
• 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
• 1 tsp. sugar
• 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
• 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:

1. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
2. If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn 'redder' once it is cooked, bringing out the red chili color.
3. If you prefer a curry sauce rather than a paste, add remaining coconut milk and blitz.

To Create a Curry out of Your Paste: Follow the instructions below, or see my Easy Thai Red Curry Chicken Recipe.

1. Fry the paste in a little oil to release the fragrance (1 minute). Add your choice of meat, tofu, wheat gluten, or vegetables. Add remaining can of coconut milk to create the curry sauce. (if more sauce is desired, add some good-tasting chicken/vegetable stock). Some vegetables that work well with red curry include: tomatoes, eggplant, zucchini, snow peas, cauliflower, and spinach.
2. If using fresh lemongrass, add leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves OR substitute 1-2 bay leaves.
3. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk. If you've run out of coconut milk, add a little yogurt, sour cream, or cream.
4. Before serving, sprinkle over a handful of fresh coriander/cilantro and basil. ENJOY!

*About Chili Powder: Since I can't get Thai chili powder where I live, I always use the chili powder from my local supermarket. Although Mexican in origin, I find it works wonderfully well for this and other Thai recipes, as the chilies are roasted first before being blended into powder. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy.
To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1.5 weeks; freeze thereafter.

thai curry paste - yellow

Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 yellow chilies, sliced (OR substitue 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)
• 2 shallots, sliced (or 1/3 cup chopped cooking onion)
• 1 thumb-size piece of galangal, ginger, OR Thai ginger, sliced
• 4 cloves garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cumin seeds
• 1/4 tsp. cinnamon
• 2 Tbsp. fish sauce
• 1/2 tsp. shrimp paste (available by the jar at Asian stores), OR substitute 1 more Tbsp. fish sauce
• 3/4 tsp. turmeric
• 1/3 tsp. white pepper (available in the spice section)
• 2 Tbsp. brown sugar
• 1 Tbsp. lime juice
• 1 Tbsp. tomato ketcup (OR tomato paste + 1/2 tsp. sugar)
• 1/4 to 1/3 can coconut milk (or just enough to keep the blades moving)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
3. To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 cup chicken or vegetable stock, plus your ingredients (chicken & potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving at least 1/4 can for serving.
4. Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.
5. Before serving, stir in remaining coconut milk. Top the curry with fresh coriander and ENJOY!

thai curry paste- green

Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes. Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup (enough for 1 large curry)

Ingredients:

• 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced purple onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Tips:
If using a pestle & mortar (as pictured): Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth. Your curry paste is now ready to use (see below for cooking tips).
For Vegetarian/Vegan Paste: Instead of fish sauce and shrimp paste, add 1 Tbsp. soy sauce plus 1/3 tsp. salt, as stated in the ingredients list. Alternatively, you could add 3 Tbsp. soy sauce, but this tends to turn the paste brownish-green instead of bright green.

bagels :) with step by step picture :)

Homemade Bagels

Yield: Makes 8 bagels

Note: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubledrecipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour.

Ingredients

Dough:
• 1 tablespoon instant yeast
• 4 cups (17 ounces) bread flour (see note above for variations)
• 2 teaspoons salt
• 1 tablespoon brown sugar
• 1 1/2 cups (12 ounces) warm water
Water Bath:
• 2 quarts water
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar

Directions

1. Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.
2. Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won’t have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
3. Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.
4. Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
5. Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F.
6. Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
7. Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
8. Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
9. I only bake one sheet of bagels at a time, even though I usually double the batch and have four sheets of bagels ready to be baked. The bagels that have been boiled, placed on the baking pans, topped with cheese and then sat and rested for 20-30 minutes while the other bagels baked – well…they actually turned out more rounded and golden brown than the ones that were baked right away. So there is no harm in boiling all the bagels at once and letting them hang out on the baking sheets while the other bagels bake.

Tie-Dye frosting !!!

I used the chocolate cupcake from this recipe and stuck with my tried-and-true fantastic, simple butter cream. Other than that, it all boils down to the how-to, which I’ve documented below. And just a note, the way you see me filling the piping bag with frosting (using plastic wrap) is how I do it every time I frost anything (from cupcakes to cookies to cakes). It makes the cleanup so simple, you’ll be finding things to pipe frosting on just to fill a piping bag this way. Um, ok, so that’s probably just me…but trust me, it will revolutionize the way you frost.

Speaking of frosting the cupcakes, here’s a short video showing a quick how-to on getting those beautiful swirls of frosting on top of the cupcake. Check out the step-by-step tutorial in the picture of the post for the actual tie-dyed frosting info.

You can tailor the colors in this tutorial to anything that will suit your theme – you could even do stripes of one single color to make, say, a pink and white tie-dyed frosted cupcake for a baby shower or something like that. The options are endless. What would be REALLY cool would be to make the cupcake itself tie-dyed with different colors of cake batter. But obviously I wasn’t on top of my game enough to plan for that. You should, though, and then you’ll be way cooler than me. Happy tie-dying!

the best shrimp cocktail!

Note: The shrimp and sauce may be made up to 24 hours in advance and refrigerate. If you can't find shrimp that are de-veined, simply cut through the top of the shell along the vein line (leaving the shell on the shrimp), and remove and discard the vein.

Ingredients

Shrimp:
• 2 pounds deveined, shell-on jumbo shrimp (16 to 20 per pound)
• 2 1/2 tablespoons salt
• 10 sprigs fresh thyme
• 2 teaspoons peppercorns
• 3 bay leaves
• 1/2 teaspoon celery seed
• 8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)
• 8 cups ice
Cocktail Sauce:
• 1 cup ketchup
• 1/4 cup prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper

Directions

1. Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the water registers 170 degrees and the shrimp are just beginning to turn pink, 5 to 7 minutes.
2. Remove the pot from the heat and add the lemon peels, juice and lemon halves that have already been juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes. Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve.
3. For the cocktail sauce, whisk all the ingredients together until combined. Store in the refrigerator until ready to serve with the shrimp.

Homemade Hummus

It's hard not to love this delicious dip. Hummus can be expensive at the store but is extremely easy to make and tastes even better from scratch! Try it once and you'll be hard pressed to ever buy it from the store again!

Ingredients:

2 cans Garbanzo beans (drained)

fresh lemon juice to taste

3+ cloves garlic

2 Tb. Tahini

1/2 tsp cumin (or to taste) 

roasted red pepper to taste

paprika to taste

cliantro to taste

Combine ingredients in food processor until smooth.  Drizzle about 1 Tb. olive oil on top. Garnish with paprika and fresh parsley or cilantro.

Serve with naan, pita chips, bread or crackers

Our Tip:

• If the mixture is too thick, add plain yogurt or juice from garbanzo beans to thin and smooth it out

Hawaiian Teriyaki Bowl with Coconut rice and red beans

This recipe is killer for a quick weeknight meal, especially if you have lots of vegetables in your fridge that need to be eaten! I found this yummy recipe on Fav Family recipes. I LOVE coconut rice, and I'm always looking for new recipes to try--this one was a HIT! The rice alone is delicious!

Ingredients:5 chicken tenders or 2-3 chicken breasts

Vegetables in your fridge (carrots, snap peas, broccoli, zucchini, celery etc.)

Coconut rice with red beans (recipe below)

Spicy Hawaiian Teriyaki Sauce (recipe below)

Olive Oil

Directions:Season chicken with a little salt and pepper and grill chicken tenders in a skillet on medium heat. When the chicken tenders are almost cooked through, sprinkle a large spoonful of the spicy Hawaiian teriyaki sauce over them and continue cooking until no longer pink.

In a large skillet or wok, heat 1 tbs. olive oil. Add vegetables and saute on med/high heat for 2-3 minutes.

Serve: Put vegetables on top of the coconut rice, and top with grilled chicken. Drizzle sauce over everything.

Hawaiian Coconut Rice with Red Beans

Ingredients:

 2 c. long grain white rice

2 1/2 c. water

1 (14oz) can coconut milk (about 1 1/2 c.)

1/2 Tbsp. sugar

1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

Spicy Hawaiian Teriyaki Sauce:

 3/4 c. Teriyaki sauce (Yoshida's brand is the best but any will do!)

1 tsp. soy sauce

2 tsp. chili garlic sauce

1 tsp. fresh ginger pinch of salt pinch of brown sugar

1 Tbsp. cornstarch

2 Tbsp. cold water

Combine teriyaki, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. If desired, add more Yoshida's to thicken it.