Baker’s Bagels
1 cup whole wheat flour
1 cup unbleached flour
1 package yeast — 1/4 ounce
1 cup chicken broth — warmed
1 tablespoon honey
1. Preheat oven to 375°.
2. In large bowl combine the whole wheat flour with the yeast. Add 2/3 cup chicken broth and honey and beat for about 3 minutes. Gradually add the remaining flour.
Knead the dough for a few minutes until smooth and moist, but not wet (use reserve broth as necessary).
3. Cover the dough and let it rest for about 5 minutes. Divide the dough into about 15-20 pieces, rolling each piece into a smooth ball. Punch a hole into each ball with your finger or end of spoon and gently pull the dough so the hole is about an 1/2″ wide. Don’t be too fussy here, the little bagels rise into shape when they bake.
4. Place all the bagels on a greased cookie sheet and allow to rise 5 minutes. Bake for 25 minutes. Turn the heat off and allow the bagels to cool in the oven.
Bacon Bites
3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon grease — or vegetable oil
1 teaspoon garlic powder
4 slices bacon — crumbled
1/2 cup cold water
Mix ingredients together thoroughly. Roll out on a floured surface to 1/2 - 1/4″ thickness.
Bake for 35-40 minutes in a 325 degree oven.
Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 teaspoon vanilla extract
4 cups whole wheat flour
1 cup apple, dried
1 tablespoon baking powder
Preheat oven to 350 degrees. In a small bowl, mix together water, applesauce, honey, egg, and vanilla. In a large bowl, combine flour, apple chips, and baking powder. Add liquid ingredients to dry ingredients and mix until very well blended. Pour into greased muffin pans, Bake 1 1/4 hours, or until a toothpick inserted in the center comes out dry. Store in a sealed container.
Makes 12 to 14 pupcakes
Alfalfa Hearts
2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon bone meal — optional
2 tablespoons nutritional yeast
1 tablespoon lecithin — optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons alfalfa sprouts — chopped
1 cup brown rice — cooked
3 tablespoons canola oil
1/2 cup water
Combine flours, bone meal, yeast, lecithin, salt, garlic powder and alfalfa leaves. Add rice and oil. Combine well.
Add 1/4 cup water and mix well. Dough should be very easy to handle, not crumbly. Add more water if needed to achieve proper consistency.
Lightly flour board or counter and roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes. Makes 3 dozen.
Ace’s Favorite Cheesy Dog Biscuits
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine — corn oil
1 clove garlic — crushed
1 pinch salt
1/4 cup Milk — or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: “24 biscuits”
Almost Impossible Basic Baking Mix
2 3/4 cup all-purpose flour*
1/3 cup nonfat dry milk powder
1 tablespoon sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
6 tablespoon solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal.
Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.
Adzuki Bean Stew
Ingredients
4 ounces adzuki beans, soaked overnight
2 ounces butter, or margarine
1 medium onion, chopped
2 cloves garlic, crushed
1 pound leeks, trimmed, washed well and sliced
1 whole carrot, diced
8 ounces mushrooms, wiped and sliced
1 tablespoon Hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tablespoon wholewheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 pound tomatoes, chopped
1 salt, to taste
1 pepper, to taste
1 parsley, chopped, to garnish
4 ounces whole wheat flour
1/4 teaspoon salt
1 ounce butter, or margarine
3 tablespoons parsley, half if using dried
3 ounces water, or milk if preferred, or less as needed
Directions:
Drain the beans and cover with fresh water.
Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.
Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour.
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.
Serves 4 to 6.
Adzuki Bean Stew
Ingredients
4 ounces adzuki beans, soaked overnight
2 ounces butter, or margarine
1 medium onion, chopped
2 cloves garlic, crushed
1 pound leeks, trimmed, washed well and sliced
1 whole carrot, diced
8 ounces mushrooms, wiped and sliced
1 tablespoon Hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tablespoon wholewheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 pound tomatoes, chopped
1 salt, to taste
1 pepper, to taste
1 parsley, chopped, to garnish
4 ounces whole wheat flour
1/4 teaspoon salt
1 ounce butter, or margarine
3 tablespoons parsley, half if using dried
3 ounces water, or milk if preferred, or less as needed
Directions:
Drain the beans and cover with fresh water.
Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.
Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour.
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.
Almond Breakfast Round
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar — packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs — beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons butter — melted
Milk — optional Coarse sugar — optional
In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.
With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1″ of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking.
Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.
Grilled Pizza
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic — minced
1/2 Cup fontina — shred, loose pack
2 Tablespoons Pecorino-Romano Cheese — freshly grated
6 Tablespoons canned tomatoes in heavy puree — chopped
8 basil leaves
–The Pizza Crust– 1 env active dry yeast — (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour — more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don’t despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.