New Recipes Tried ~ Yogurt Based Bagels ~ Einkorn Pumpkin Bread

 

I brushed the tops with milk and sprinkled homemade everything bagel seasoning on the tops.  The original recipe stated to boil them, just like you would yeast bagels, and I did not.

I went online and searched for the recipe and found several, but for this one, I had to convert grams to cups to make them.  I was shocked at the results.  First, I doubted the dough.  After kneading it, it turned into a nice dough, although started out crumbs.  Baked at 400°F for 25 they turned out nice, but they do need toasted.  The inside is slightly doughy if they are not toasted, but a nice bagel for a breakfast or whatever, if we need a few in a pinch.  I like the fact, it only makes 4 for the two of us as well.  Yes, it requires white all-purpose flour, but I do use organic/non-gmo.  I used organic greek yogurt, and non-gmo baking powder (original recipe uses self-rising flour).

Results?  Pretty good.  They don't stick to the parchment paper either.  However, the next time, I will make 8 bagel thins vs. 4 thick ones.  The 4 larger ones are too thick for a breakfast sandwich.

Next up?  Einkorn Pumpkin Bread.  It is not your typical moist, ooey, gooey pumpkin bread, but it is good.  I was also shocked that it baked up so tall, and looks exactly like the photo in the recipe.  It's fantastic with a slather of butter, but had I gotten around to it, it would be delicous with pumpkin butter, or pumpkin-apple butter too.  The flour in this bread is all-purpose einkorn wheat flour.  There is some sugar in this bread, but the bread itself is not sweet, hence a slather of something on top.

I made us a small batch of cinnamon-honey butter for this bread.  Yum!

Recipe is online:  Einkorn Pumpkin Bread

New Recipes Tried ~ Yogurt Based Bagels ~ Einkorn Pumpkin Bread  © November 2024 by Kristina at Pioneer Woman at Heart

This and That ~ First Snow ~ Recipes for Cheddar and Chili Egg Casserole and Homemade Ginger-ale

 

The porch hanging pots are still blooming in late November, which is absolutely unbelieveable.  Never, has this happened in the last 16 years.  However, they all came down, as the weather will dip very cold today.  In fact, they are predicting windchills in the low 20's, so the water hoses were drained and put away in storage (before more rain rolled in).

Yes, we woke up to snow, but it's a dusting.  The weather reporters have been so annoying about it too.  They act like we will be snowed in.  It literally rained the entire day yesterday.

Watering cans were put away, porch plants taken down and discarded, porch furniture covered for the winter, and outside Christmas lights put up (before it gets too cold to do).  Leaves blown off all entryways.

Breakfast these next few days will be Chedder and Chili  Egg Casserole, and some local blueberry sausages (from the freezer). 

Recipe is from Rachel Ray Magazine (from years ago), but adapted with organic ingredients.

4 servings (I double it for us, as the baked dish cools thin)

Ingredients

• 3 tablespoons butter, melted, organic or homemade
• 5 large eggs, beaten, from our chickens
• 1 cup cottage cheese, organic
• 1/2 cup shredded cheddar cheese
• 1 4 ounce can  diced green chilies, organic
• 1/4 cup flour, organic (have not tried einkorn yet)
• 1/2 teaspoon baking powder (non-gmo)
• Salt

Directions

1. Preheat the oven to 350 degrees . Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.
2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

I do spend the extra few cents to buy the organic canned diced green chilies.  We've purchased off brands in the past, and have found stems in them cans.  

I am doing a trial run on freezing homemade ginger-ale syrup.  Sickness is all around our area, and I am trying to stay out of the stores if possible.

I have 2 pints and a half pint jar in the freezer now (using freezer safe Ball canning jars).  I'll give an update if we have to dig these out use them.  I keep a few bottles of club soda on hand, just for this "feel better" drink.

Yes, I freeze my ginger.  I wash it, and let it dry.  I then wrap it in plastic wrap, and then place it in a freezer container or bag.  I simply take it out when I need it, re-wrap it, and place anything left back into the freezer.

Speaking of meals, have you noticed how many food recalls we've been having?  There has been so many lately, and now carrots.  There has been McDonald's onions, there has been fresh green onions in stores, meats, mushrooms etc.  

This and That ~ First Snow ~ Recieps for Cheddar and Chili Egg Casserole and Homemade Ginger-ale  © November 2024 by Kristina at Pioneer Woman at Heart