Thursday, January 21, 2010
Sunday, January 10, 2010
Marcia and I worked over Thanksgiving and Christmas to replicate Grandma C's cranberry salad recipe. We got pretty close! Then my Mom made this one and, while different, it is also VERY yummy.
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped celery (optional)
1 cup chopped apple (optional)
1 cup chopped pecans (optional)
1 teaspoon orange zest
1 (4 ounce) package cream cheese, softened
1/2 cup sour cream
¼ cup sugar
½ teaspoon vanilla
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, apple, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
Chill in the refrigerator overnight, or up to 8 hours.
To make the topping, beat the cream cheese then add the remaining ingredients until well blended. Unmold the gelatin, and spread with the topping mixture or place the topping in a small cup in the center of the mold.
Monday, January 04, 2010
1 tbsp instant yeast
4 cups unbleached bread flour
2 tsp salt
1 tbsp non-diastatic malt powder
1 1/2 cups lukewarm water
Water Bath Ingredients
2 quarts water
2 tbsp non-diastatic malt powder
1 tbsp granulated sugar
Combine all the dough ingredients in a mixing bowl
and knead vigorously on medium-low speed for 10 minutes.
Place the dough in a lightly greased bowl and set it aside to rise until noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
Transfer the dough to a work surface
and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes.
They'll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water, malt powder, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat the oven to 425 degrees.
Poke a hold through the center of each ball then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined (or Silpat, WooHoo!!!) baking sheet and repeat with remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentle simmering boil, if necessary. Cook the bagels for 2 minutes, gently flip them over , and cook 1 minute more.
Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Bake the bagels for 20 to 25 minutes, until they're as deep a brown as you like, turning them over after about 15 minutes, which will help them remain tall and round (which mine didn't...).
Remove the bagels from the oven and cool completely on a wire rack.
Sunday, January 03, 2010
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.