My Corner of the World

My Corner of the World -

Bread Machine Bagels! Mmmmmm!

OK, so I finally decided to try making bagels.  OMG why haven’t I done this sooner????  Seriously, I’m not buying my bagels ever again! :-)  I like slightly smaller bagels than what you buy.  Those store-bought ones that I would buy were on their way to 300 calories each!  The ones I make are slighly smaller and only 88 calories!  Whaaaaaat???  That’s right, 88 ;-)  Anyhow, they’re easy to make, don’t let the boiling bath they take scare you away.  It’s easy peasy!

Ingredients:

  • 1 c. water
  • 1 ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 cups all purpose flour
  • 1 teaspoons bread machine yeast

Preparation:

Add the ingredients in your break maker in the order listed above.  Set to the dough setting and let the machine do all the hard work :-)  When done, on a lightly floured surface, separate the dough into 16 even clumps.

Roll into a ball and make a hole in the center with your thumb.  Place on a greased sheet.  Rub a little butter on the top of each one and let rise in a warm place for a half hour.

The bath:  Just before the bagels have finished rising, add 12 c. water to a dutch oven and 1 Tbsp. sugar.  Bring to a boil.  When the bagels are done with their rising, gently and carefully place as many that will fit into hot water bath and let them simmer for 2 min. and turn over in the water.  Let the 2nd side simmer for about a minute.  Carefully remove from water (slotted spoon works well) and place on a couple of paper towels to dry them a little.  When they’ve dried a little (about a minute), place them back on the greased sheet.

Bake in the oven for about 20 min. on the center rack at 375 F.

Options:

I sprinkled course salt on almost half of them and cinnamon on the remaining ones.  Get creative.  sprinkle things on them!  My next batches will be a little more fun as I plan to incorporate sesame seeds, sunflower seeds, and some other tasty items.  I’ll also be trying them with whole wheat flour.  Enjoy!

Homemade Bisquick

This is a basic recipe I use for just about everything…  I’ve made cookies with it, dumplings (sweet ones and savory ones), biscuits…  It’s very versatile.

Ingredients:

  • 2 c. all purpose flour (although whole wheat also works)
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold butter

Preparation: Mix all in dry ingredients.  You can either use a pastry blender to  cut the butter into it, but I prefer doing a couple of batches at a time in my food processor.  Whichever method you prefer, blend until it reaches an almost fine crumbly kind of texture.  You may want to add a bit more butter if it’s not reaching the consistency that  you like.  It should not be wet.  I put it in a Ziploc freezer bag and store in my cupboard for months at a time.

French Bread

This makes really good crusty bread!  If you like it a bit softer, once it cools, throw it into a ziplock bag and seal it a while.  I got it from Robin Hood’s web site and posting a slightly modified version here because it’s sometimes easier for me to access.  I prefer making my bread in the oven, so I’m listing the instructions for that, not for baking in the bread machine.

Ingredients:

  • 1 1/2 c. water
  • 1 1/2 tbsp sugar
  • 1 1/4 tsp salt
  • 3 1/4 c. All purpose flour
  • 2 tsp bread machine yeast

Preparation: In order listed above, add ingredients to bread machine.  Put it on the dough cycle.  When done, split dough and place in loaf pans or cookie sheet (if you want to make rolls or baguette type bread).  Let rise in a warm draft-free area for 20-30 minutes (I like to turn the oven on for 1 minute at 350 F, then I turn it off, and place the bread inside).  Bake at 350 F for 15 min. for a regular loaf, or 10-12 min. for rolls or baguette.  Broil at 450 or 500 for a minute (set a timer because you don’t want to forget it!) until the top has browned nicely.

Beer-Battered Fish

Yesterday was Good Friday and since my uncle and cousin were coming down for supper, Brad and I tried something a little different than just making fish sticks.

My uncle had brought us frozen fish (raw, 1.2 kg, just under  2 3/4 lbs of both sole and basa) when he came down for lunch earlier in the day.  My original thought was I’d throw it in a little flour, salt and pepper and pan fry it.  This evolved.

Brad was going to make french fries in the deep fryer.  If anything is going to be deep fried, he’s the one who looks after it because I’m too delicate and don’t like getting burnt by little splatters of oil hahaha.  I got the idea to try battered fish in the deep fryer.  Brad had never deep fried fish like that and didn’t know how it would turn out.  I’m glad I stuck with that idea.  The recipe turned out great and that confidence I had in Brad’s deep frying abilities paid off.  He did a great job of it! :-)

I made the recipe below which I got from Canadian Living, however I modified it.  I did not use cayenne pepper.  Instead I used lemon pepper (about a teaspoon).  I was pretty sure I had read once somewhere that lemon chicken was often made with corn starch to get that kinda puffy blown up texture, so guess what I added to the recipe…  ;-)  For something that was a “let’s see what happens with it” idea, this made the world of difference.  Those 3 rounded tsp of cornstarch gave that fish such an airy puffy texture that made it awesome :-)  Next time I think I’ll go a little heavier on the lemon pepper by doubling it and I’ll probably add about a 1/2 or 3/4 tsp of salt.

A word about the batter that is remaining.  You’ll probably have some leftover batter.  I added enough flour to it to make a sticky dough out if and had Brad drop spoonfuls of it in the deep fryer.  It made little balls of dough kinda like dumplings but not as fluffy.  They were still good to swipe through the remaining salad dressing and tartar sauce on plates.  Next time though, I think I will have an apple or firm banana around and cut up 1-2″ chunks of whatever fruit I decide to use and stick into each ball of dough with some brown Splenda and cinnamon to see how that goes.  I think it will go very well!

So without further adieu, here’s the final recipe from yesterday’s fish feast!  If anyone wants, they can modify it as they see fit :-)

Ingredients:

  • 3 cups all-purpose flour, extra flour (about a cup)for dredging
  • 2 tsp salt
  • 1 tsp lemon pepper
  • 3 rounded tsp corn starch
  • 2 bottles (each 341 ml) beer
  • vegetable oil for deep-frying

Preparation:

In large bowl, whisk together the flour, salt, corn starch, and lemon pepper; whisk in beer until smooth. Let stand for 15 minutes. 

In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375 F (190 C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.

Meanwhile, cut fillets into serving-size pieces. Dredge fish in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, about 6 minutes. With slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges, lemon juice, or tartar sauce.

Biscuits/Dumplings

Mmmmm dumplings…  This is a quick recipe that I make either dumplings or biscuits out of.

Ingredients:

  • 2 c. homemade bisquick mix (bought stuff would work too)
  • Milk, about a cup but you’ll have to use a judgment call

Preparation:

Slowly add milk and mix until it has a doughy consistency (just past crumbly, but be careful not to put too much in to make it thin). Don’t over mix! Once it’s combined, stop otherwise, they might not rise well.

Biscuits: Preheat oven to 350F. Drop batter by the tablespoon on a greased cookie sheet and bake for about 18 minutes (depending on how hot your oven runs and altitude).

Dumplings: Drop batter by the tablespoon into gently boiling chicken broth (or whatever broth you prefer) and cover. Don’t overfill the pot, don’t pile them on top of each other either. Let them boil gently for about 20 minutes and eat hot. They should be nice and fluffy. It will likely make a nice gravy in the broth that’s remaining. Adding chicken and frozen veggies to the “gravy” makes a very nice meal with the dumplings.

Bread Machine Dinner Rolls

I came across this recipe and tried it. The rolls really are amazing! So soft and tasty. I used bread machine yeast and they turned out very nice! I wanted to get the ingredients in my own post in the event the original post ever goes offline for whatever reason. The rolls are *that* good! :-) So here goes…

Ingredients:

  • 1 c. warm water
  • 2 tbsp margarine
  • 1 tsp salt
  • 1 egg beaten
  • 1/4 c. sugar
  • 3 c. all-purpose flour
  • 3 tsp quick rise yeast (bread machine yeast works too)
  • melted butter for brushing buns with

Preparation:

All ingredients go into the bread machine in order. When the dough is done, preheat the oven to 375 (350 works, just increase bake time a few minutes), and cut into 16 equal pieces. Roll into balls, place on baking sheet, and brush with melted butter.  Let them rise for about 20 minutes in a warm spot (I like to turn the oven on for a minute at 200 F, turn it off, then shove them in there.  Bake at 375 for 12 – 15 minutes (350 for 18 minutes works too) on middle or upper rack. Optional: add garlic powder, Parmesan, or whatever toppings you want before placing in oven.

Note:  I tried this with whole wheat flour (Five Roses or Robin Hood, I can’t remember which brand but it was one of those two).  It is fantastic!  I also took half the dough to make rolls then the other half to make a loaf (I did it for a white batch and a whole wheat batch).  Same temperature and time for the loaf as the bread.  Awesome!  And it makes really good toast.  Hubby and I are really impressed with this recipe.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets

Sides

Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips

Meat

Drinks

Breakfast

Soups and Stews

 

Bread Machine Pizza Dough

I tried the pizza dough recipe from the manual that came with the bread machine.  I used whole wheat flour instead of bread flour that it called for.  I found it a little bit dry and ended up making a second batch but modified it a little.  I think it works better my way :-)

Ingredients:

  • 1 1/4 c water
  • 1 tsp salt
  • 1 tbsp. butter or vegetable oil
  • 3 cups whole wheat flour (it still tastes good and if you need to watch your blood sugar, you’ll be better off)
  • 2 tsp bread machine yeast

Preparation:

Put the ingredients in the bread machine in the order they appear above.  Set the bread machine on the dough cycle.  When it’s done, remove from the bread pan to a clean floured surface and let rest for 10 minutes.  Shape dough into a pizza or cut chunks to make pizza pockets.