Help with a complicated recipe
10 years ago
Featured Answer
Sort by:Oldest
Comments (13)
10 years ago- 10 years ago
Related Discussions
RECIPE: Help Need Bagel Recipe/ Ann t's?? i think?
Comments (4)Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW. Tracey Bagels ====== Source: Hors d'oeuvres Cook Book. I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels....See MoreElectricians help...my electrical plan. Long and complicated.
Comments (7)"In my mind, you'll need at least 100A service to this subpanel. The reason is that it sounds fairly likely that the AC, the lift and the compressor will need to run at the same time. It might be possible to get away with 75A, but you're probably heading for a lot of nuisance trips. Not only will that require a visit to the main panel in the house, but you'll be left in the dark while removing that coil spring." That was my exact thought. It would be approximately 20' of cable to run out of the house, down the conduit, under the concrete breezeway, and back up inside of the cinderblock wall, where it will exit below the sub panel. Another issue I have, is where and how to put the grounding rods. Everything is concrete. The closest non-concrete area is 20' across the garage on the far side of the building. I guess I have to drill holes in the sidewalk/breezeway concrete and drop the spikes down. Not sure how to sink them though. Maybe a sledge on a ladder, or a picket pounder if I can find one. I'm trying to get a copy of the NEC from the library. Is there an easy "how-to" on doing a load calculation for the main box. Someone on another site suggested it. I did a google search and found an automated one. Also, my gang boxes have 1/2" punchouts. All my conduit is 3/4". I tried to get the gangable boxes with 3/4" punch outs and the depot doesn't carry them. Can I grind out one of the 1/2" punchouts to 3/4" or is there some code restriction on this. Last question is kind of stupid, but again, I appreciate the help....See MoreCurtains for complicated corner windows - help!
Comments (16)Thanks you guys! I originally planned on electronic privacy film, but then I realized that I wouldn't be able to operate the single hung windows (right?!) Those swing-away shades are nice Olychick! I'm ok without complete black-out/coverage - the whole point of the house design is to blur the line between inside and out. Given that do y'all think it would look good to have the curtain hung at the break between the single hung and the trap? I should mention that whatever the solution it needs to be DIYable. I can sew and husband and I are both handy....See MoreRecipe help...1/2 recipe cooking time
Comments (7)I'm guessing that will need at least 40 minutes, probably more. I baked a blueberry coffeecake Christmas morning in an 8x8 pan. Baked at 375 for about 50 minutes. Btw, this was by far the best blueberry coffeecake I've ever made! I used Trader Joe's Wild Boreal blueberries and added chopped pecans to the streusel topping. Blueberry Coffee Cake For the Streusel Topping 6 tablespoons packed light brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 1/2 cup milk 2 cups fresh blueberries (frozen may be used but do not defrost) Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature....See More- 10 years ago
- 10 years agolast modified: 10 years ago
Thanks for all the advice! I'm totally taking it all to heart.
It's a jagged together recipe from three sources. The BBQ sauce is all Bobby Flay. I agree, cooking the sauce makes the most sense. I cannot tell you how moutwateringly good they are at the Sand Bar. I have to have them again, even if it takes days to do. And Passion Fruit Daiquiris to go with. If only I could snorkel (see that grove of trees on the left hand side?, just below that) before, that'd be perfect. The Sand Bar at Havana Blue:
10 years ago
10 years ago- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years agolast modified: 10 years ago
Related Stories
ARCHITECTUREDesign Workshop: A Recipe for Inspiration in the New Year
Attention to craft, humble materials, mystery and more will influence my architecture work in 2015
Full Story
CURB APPEALEntry Recipe: New Focal Point for a 1970s Ranch House
A covered terrace draws visitors to the front door and creates a modern, interesting approach in a Baltimore-area home
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
HOLIDAYS3 Recipes for Foraged Holiday Table Decor
The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market
Full Story
SHOP HOUZZShop Houzz: Following the Recipe
Everything you need to follow a recipe and make something delicious
Full Story0
SHOP HOUZZShop Houzz: The Right Skillet for Every Recipe
Whether you’re searing, sautéing or frying, there’s a pan for that
Full Story0
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
KITCHEN DESIGNSweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen
A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements
Full Story
CURB APPEALEntry Recipe: Low-Maintenance Meets Contemporary Curb Appeal in Canada
A neighborhood-appropriate mix of textures and colors invites visitors to linger as they approach
Full Story
sleevendog (5a NY 6aNYC NL CA)