Homemade Bagels

This past weekend I attempted to make homemade bagels. I have to say, for my first try, they taste great! I was expecting them to be a lot harder to make. I stuck with plain to make sure the actual bagel tasted good before I ventured off and started messing with flavors and toppings. But, next time I will definitely be experimenting with cinnamon raisin! Anyway, here is the recipe!

Ingredients:

For the Bagels:

1 1/4 c. Water
4 1/2 c. Bread Flour
3 TBS White Sugar
1 tsp Salt
2 TBS Vegetable Oil
1 TBS Instant Yeast
4 Quarts Water
1 c. Honey (optional)

For the Toppings:

2 TBS Poppy Seeds (optional)
2 TBS Sesame Seeds (optional)
1 TBS Coarse Salt (optional)
2 TBS Dried Onion Flakes (optional)


Directions:

1. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
6. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
7. Source - All Recipes

Non-Messy Maple Syrup Pancakes

My kiddos love pancakes. They also really, really like syrup. This also means a really, really big sticky mess. I've found syrup in places I didn't think it could ever exist in, after serving up a batch of light, fluffy pancakes. So I thought, why not add the syrup to the batter? The kids will get the same maple syrup flavor they love, and I have less of a mess to clean up. Genius! So here's my super simple recipe for Maple Syrup Pancakes.

Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
2 Tablespoons canola oil
1 Tablespoon maple syrup (this can be adjusted...I add more for more flavor!)

Directions
In a small bowl, combine dry ingredients - flour, baking powder, and salt. In a separate bowl combine the egg, milk, oil and syrup. Stir into dry ingredients until blended.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Flip when bubbles form on top of the pancakes. Cook until golden brown on both sides and serve!

And for my fellow Bisquik users, you can do the same thing...just mix the syrup with the liquids before adding to the dry mix.

Charleston Breakfast Casserole

Ingredients
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste



Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 325 degrees F.
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Source - Country Butcher Shop

Muffin Tin Pancakes

Use your favorite pancake recipe, fill the muffin tin about half full - it will create the crater when it bakes. Bake at 400 degrees for 15 minutes. Fill with fresh berries!

Strawberry Banana Crepes

Ingredients

• 3 eggs
• ½ cup whole milk
• ½ cup flour
• ¼ teaspoon salt
• 2 tablespoons melted butter
• 2 cups sliced strawberries
• 2 bananas, sliced
• powdered sugar or whipped cream

Instructions

1. In a medium bowl, beat eggs until fluffy. Add in milk, flour, salt and melted butter and mix until smooth.
2. Heat a nonstick skillet over medium heat. Pour about ¼ cup of batter into the hot pan and tilt the pan in a circular motion so that the batter coats the pan evenly. When the bottom of the crepe is turning golden brown, and the top is just cooked through, remove from the heat and transfer to a plate to cool.
3. Repeat with the remaining batter.
4. Fill crepes with fruit and roll the edges together. Top with powdered sugar or whipped cream.

From Julie at Lovely Little Kitchen

Crock Pot Breakfast Apples

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.

Do NOT stir.

Cook overnight for 8 - 9 hours on low.
 
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