Bagel Recipe


4 1/2 cups flour
2 packages active dry yeast (approx 4 1/2 teaspoons)
1 1/2 cups warm water (110-115 F)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar

In a large bowl mix 1-1/2 cups of flour with the yeast. Combine warm water, the 3 tablespoons sugar, and salt and then pour it over the flour mixture. Beat the mixture at low speed of electric mixer 1/2 minute, scraping the bowl as you go. Beat 3 minutes at high speed. Stir in remaining flour – as much as you can mix in with a spoon.

Turn out the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a reasonably stiff dough that is smooth and stretchy, about 7 minutes. Cover the dough and let it rest about 10 minutes. Cut into 12 portions; form each portion into a smooth ball. Push a hole in the center of each ball and pull gently to make a 1 to 1/2-2 inch hole. Place it on a greased baking sheet. Cover them and let them rise for about 20 minutes.

Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).

Heat 1 gallon of water and 1 tablespoon of sugar to boiling; reduce heat. Boil 4 or 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake in a 375 F oven for 25 to 30 minutes. Makes 12.

Sesame seed bagels: brush with beaten egg and sprinkle seeds on before final baking.

Applesauce Nut Bread

Applesauce Nut Bread

1 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/3 cup shortening
3 eggs
1 cup raw oats
1/2 cup raisins
1 tsp. baking powder
1 tsp. salt
1/2 tsp. nutneg
1/2 cup brown sugar (packed)
1 cup applesauce
1 cup chopped nuts

Preheat oven to 350 degrees. Grease 9X5X3 inch pan. Sift flour with baking powder, soda, salt, cinnamon, and nutmeg on sheet of waxed paper; set aside. In large bowl with portable electric mixer or wooden spoon, beat shortening with sugar and eggs until light and fluffy. Beat in applesauce, then beat in flour mixture until well combined. Stir in oats, nuts and raisins; mix well.

Spread batter evenly in pan. Bake 55 min or until done. Let cool in pan on wire rack for ten minutes. Run spatula around sides of pan to loosen, turn out on wire rack. Let cool. Wrap and refrigerate overnight before slicing.

Amish Friendship Bread Recipe

Amish Friendship Bread

Do NOT use a metal spoon!
Do NOT refrigerate!



If you’ve already got a ‘starter’ batch, you can skip this part (between the lines), which is only if you want to start your own from nothing.

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will get lumpy when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a wooden spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with Day 2).


If you already have Amish Bread starter, use the instructions below.

Day 1- Do nothing.

Day 2,3,4 – Stir with wooden spoon.

Day 5 – Place in a larger container with top and add: 1 cup sugar, 1 cup flour, 1 cup milk – Stir with wooden spoon.

Day 6,7,8,9 – Stir with wooden spoon.

Day 10 – Do same as Day 5 (add ingredients) then separate into four (4), 1 cup portions. Give three (3) away to friends with these instructions.

To remaining batch add:
2/3 cup oil
1 cup sugar
3 eggs
1 tsp. cinammon
1 tsp. vanilla
1 1/4 tsp. baking powder
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt

Pour into two (2) greased and sugared loaf pans and bake at 350 degrees for about 45 minutes.

To make a differnt version: (all measures approximate)

This will take longer to bake. Add:
2 large carrots
1/2 cup raisins
1 cup chopped walnuts
1/4 tsp. nutmeg
1/2 cup coconut

Fried Cheese Appetizers

French Fried Cheese Appetizers

1 cup dry bread crumbs
2 teaspoons Italian seasoning or 1/4 teaspoon salt
10 oz. assorted cheeses; cut into 36 (3/4 inch) cubes
2 eggs, beaten
Oil for deep frying

In small bowl, combine bread crumbs and seasoning. Using fork, dip each cheese cube in egg, then in crumb mixture. Dip in egg and crumbs again, making sure cheese is completely coated (a third time may be necessary). Cover, and refrigerate 1 to 2 hours. At serving time, heat 2 to 3 inches oil in fondue pot or small saucepan to 375 degrees. Spear cheese cubes with fondue fork; fry 30 to 60 seconds or until coating is golden brown. Cool slightly; transfer to toothpicks. 36 appetizers.

*** Cheddar, Monteray Jack, Muenster, or mozzerella cheese can be used.

Acini di Pepe Salad Recipe

Acini di Pepe Salad

1 lb. Alcini de Pepe pasta
2 small cans of crushed pineapple
1 large can mandarin oranges
1 – 9 oz. container of Cool Whip
3/4 cup sugar
2 eggs, beaten
2 tablespoons flour
1/2 teaspoon salt
a handful of miniature marshmallows (optional)

Drain fruits and save juice. Add juice to sugar, eggs, flour, and salt. Cook until thick. Add cooked macaroni. Refrigerate overnight. Then add cool whip and fruits (and marshmallows).

Pacific Rim Marinade Recipe

Beef Tri-Tip with Pacific Rim Marinade

1 1/2 – 2 pounds beef tri-tip
4 green onions, sliced
1 cup soy sauce
3 tablespoons sesame oil
1 tablespoon each sugar and chopped fresh ginger
4 cloves garlic crushed
1 teaspoon toasted sesame seeds

Trim excess fat from meat. Combine remaining ingredients excluding sesame seeds. Place meat and marinade in covered glass dish or plastic bag. Refrigerate 6-8 hours or overnight. Remove meat from marinade. Grill over medium coals, turning occasionally, about 30-35 minutes for rare meat, or to desired doneness.

Remove from grill; tent with foil for ten minutes. Cut cross-grain into thin slices. Place on a serving platter; sprinkle with sesame seeds. Serves 6.

Cheese Sauce

Cheese Sauce

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups milk
1 cup grated extra sharp cheddar

Melt butter in saucepan and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer, and then add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.

Note: To make twice as much, double everything in recipe except only use 2 cups of milk instead of doubling the regular amount. Also, if you use a mild cheese like Monterey Jack instead of sharp cheddar this recipe makes a good base for cream casseroles.

Italian Pasta Sauce Recipe

Italian Pasta Sauce (Red)

2 (28oz) Cans Tomato Puree
2 Medium Onions
1 Green Pepper
3 Cloves Garlic
2 Bay leaves
Grated Parmesian cheese
Pinch of Sugar
Water (to thin sauce)
Optional: 1 lb cooked Italian Sausage or Ground Beef or Meatballs
Two Tbsp Olive Oil

This is a great basic spaghetti sauce that will work for almost any pasta. If you want a little extra flavor, add some wine instead of water to thin the sauce.

Dice the onion and pepper, and mince the garlic.

In a large pot, add the olive oil and heat, add onion and pepper and sauté for ten minutes until soft. Add garlic (garlic burns easily so add it last) and sauté for a few more minutes.

Add tomato puree, bay leaves and all the spices except the parsley. Next add the sausage or beef and let simmer, stirring occasionally, the longer the better. Add water or wine to thin the sauce to desired thickness, and the pinch of sugar to cut the acidity of the sauce.

When the sauce is about ready, sprinkle in some parsley. Taste the sauce and adjust spices as necessary. I recommend making the sauce the night before you need it, so that the flavors can really blend.

Tomato Florentine Soup Recipe

Tomato Florentine Soup

5 Stalks Celery
1 Medium Onion
2 cups Fresh Spinach Leaves
1 Cup elbow macaroni (or any pasta)
3 Cans Stewed Tomatoes or Diced Tomatoes (depending how chunky you like them)
1 Can Chicken Broth
2 Cups of water
1 Bay leaf
Salt, pepper, thyme and grated parmesian cheese to taste.
1 teaspoon butter

Chop onion and celery and melt butter in the bottom of soup pot. Add onion and celery and sweat out the vegies for 5-10 minutes. Its ok if the onions carmelize a little bit, but don’t completely brown them.

Add chicken broth, water and tomatoes, bay leaf and spices. Bring to a boil, if the soup looks too thick add more water as needed.

After the water has reached a boil, add in the spinach leaves. Don’t worry if they look overwhelming at first, they’ll tend to disappear as they cook.

Let it boil a while, until spinach is completely softened. Then add pasta, the soup will be ready as soon as the pasta is cooked (10-15 minutes)