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.

I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper. For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper. I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go. Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage. Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds. The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat.

Classic Chicken Piccata recipe: white wine, capers, lemon, butter. https://www.bonappetit.com/recipe/chicken-piccata-2 My whole family loves this recipe for different chicken and dumplings that was posted some time back by Pkramer in a thread on the topic.. It's just as good with plain dumplings, for another variation. Chicken and Dumplings Cuisine at Home, August 2004 For the Chicken: 1 ½ # boneless skinless chicken thighs, cut into pieces ½ cup AP flour 2 T. veg oil 2 t. salt ½ t. cayenne pepper ¼ t. black pepper 1 leek, sliced into moons 1 rib celery 1 carrot, diced 1 sweet potato peeled and chunked. 2 parsnips, peeled and diced 2 bay leaves ¼ c. dry white wine 1 qt. Chicken stock 2 t. lemon juice 1 t. each chopped sage and rosemary. Preheat oven to 375, rack in center Cut chicken and dredge in flour, peppers and salt Brown the chicken in large oven proof pot with 1 T. oil over medium heat. Brown in batches, adding oil if needed. Remove from pan when brown. Sweat the veg. and bay leaves in oil until soft, 5 min. Deglaze the pan with wine, simmer until almost gone. Stir in remaining flour to coat vegetables. Gradually add stock, cover pot and transfer to oven, cook for 20 minutes.(no chicken yet) (Start dumping dough now) After 20 min, stir in chicken, lemon juice and herbs. Drop dumplings into stew and braise 20 minutes until dumplings are cooked, toothpick is clean. For the Dumplings: 1 ½ c AP flour 3 T. Parm Cheese, grated 2 ½ t. baking powder 2 t. sugar 1 t. salt ½ t. ground pepper 2/3 c. whole milk 3 T. unsalted butter Blend dry ingredients in a mixing bowl Heat milk and butter until melted, blend into dry ingredients. Shape into small balls, or use small ice cream/cookie scooper

I have a Song Sparrow fighting his reflection on my window and sliding doors for weeks now. I found a product online called WindowAlert Stop Bird Attack spray, but I was hoping to find a DIY recipe. I searched the internet but I couldn't find anything. I already used some decals, but they're not helping. I would need to cover all the glass completely with film and it would be too expensive. Does anyone have a recipe for a spray than can stop the reflection from the glass while still letting plenty of light go through?