Friday, September 23, 2011


Whole Wheat Bagels
    1 1/4 cups Whole Wheat Flour
    1 1/4 cups All Purpose Flour
    1 Tablespoon Active Dry Yeast
    1 1/3 cups Warm Water
    1/4 cup Blended Oil

Preheat oven to 400 degrees.
Combine flours, yeast, oil and water in large bowl.
Mix with wooden spoon until combined.
Use 1/2 cup lump of dough for each bagel.
Roll your lump of dough into a small baguette shape with both hands and then moving one hand toward you and one hand away twist the baguette with a rolling motion. Finish the motion by joining the two ends in a snake eating it's own tail shape.
Place on a greased baking sheet.
Let dough rise for one hour.
In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet.
Bake for 20-25 minutes.

Bagels may rest overnight in the refrigerator, on greased baking sheet; If allowing to rest overnight, skip the proofing step and place in preheated oven straight from the fridge.
Fruit or Nut Bagels: Add 1 cup Fruit (blueberries, chopped apples, raisins) to mixer. A few teaspoons of cinnamon may be added to boiling water.
Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds. Seeds may be sprinkled onto bagels after they come out of the boiling water as well.
Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder
Cinnamon Bagels: add 2 teaspoons of cinnamon.


 3 whole chicken breasts
6 thin slices Swiss cheese
6 thin slices smoked  ham
1 cup All Purpose Flour flour mixed with seasoning for chicken

 1 Clove Garlic, minced
1 Onion, minced
1 Cup Fresh Mushrooms, sliced
1 Cup Chicken Stock
1 Tbls Butter or Margerine
1 Tbls Flour (simply use the seasoned flour from the chicken)
*Pinch of Thyme
*Dash of Worcestershire sauce
*Dash of pepper

Remove skin and bone from chicken, then cut each breast in half.
Place 1 chicken piece between two pieces of plastic wrap and pound to about 3mm thickness.
Repeat with remaining chicken.
Top each piece with a slice of cheese and a slice of ham.
Roll up and secure with a wooden pick.
Coat with seasoned flour. Cover.
Chill thoroughly 20 minutes.

Brown the outside of the chicken in a large skillet with a few tablespoons of oil.
Place on ungreased baking sheet and bake at 400 degrees F for 15-20 minutes or until juices run clear.

Brown mushrooms in butter.
Add onions and garlic and cook until translucent.
Add flour. Stir and cook until flour is fully incorporated and  begins to take on golden color.
Add Chicken stock.
Cook and stir until mixture thickens.
The sauce may be thinned with a little water or dry white wine if necessary.


1 cup corn meal
1/2 cups all purpose flour
3 tablespoons brown sugar
3/4 teasoon salt
2 teaspoons baking powder
1 small can creamed corn
1/4 cup plain yogurt
1 large egg, beaten

Preheat oven to 400 Degrees.
Combine dry ingredients in large bowl.
Stir in egg, yogurt, and creamed corn until thoroughly combined.
Bake for 20 minutes, or until edges come away from the side of the pan and a toothpick inserted into the center comes out clean.

Roasted Chicken with Pecan Wild Rice and Apricots

6 pieces of chicken (legs, thighs, breasts)
2 cloves garlic, minced
1 tablespoon herbs de provence ('herbs de provence' is usually a mix of dried savory, marjoram, thyme, basil, fennel, and lavender)
1 teaspoon crushed red chili flakes.
1/4 cup olive oil

4 cups wild rice
1 cup pecans, chopped
1/2 cup dried apricots, chopped

Preheat oven to 350 degrees.
Combine chicken, herbs, garlic and olive oil in large bowl and toss to coat.
Lay out on ungreased baking sheet and bake 20-25 min or until juices run clear.

Cook rice according to package.
Fold in apricots and pecans.

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