Tag Archives: blueberries

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels
 
Prep time
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Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Author:
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • DOUGH
  • 1½ cups of warm water (105-115F)
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • ⅓ to ½ cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • ½ teaspoon salt
Instructions
  1. Add the warm water into a large bowl.
  2. Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  3. Add the honey, olive oil and 1 cup of flour mixed with salt.
  4. Stir at low speed, blend briefly to mix.
  5. Add remaining flour while mixer is going.
  6. Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  7. Roll into a large ball, put into well greased bowl and grease the ball of dough.
  8. Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  9. Prepare water bath to boiling.
  10. Preheat over to 425 F.
  11. Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  12. When dough has doubled in size, punch dough down.
  13. On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  14. Flatten the dough piece, add 3-4 blueberries in the circle.
  15. Fold the dough over the blueberries and seal on underside.
  16. Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  17. Cover bagels and let rise 15 minutes until puffy.
  18. Drop into the seasoned boiling water. They rise to the top.
  19. Let simmer for 45-60 seconds each side.
  20. Lift out with skimmer.
  21. Set on the baking sheet.
  22. Brush with egg white and water.
  23. Bake 425 F, 10 minutes, or until lightly brown.
  24. Turn after 10 minutes and brown on the other side.
  25. Remove upon rack to cool.
Notes
These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

Netta Belle’s Choice Upside-Down Cake

 

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Don’t you like it when you find a quick recipe and make little changes you have another delicious dessert?  This is how I think of the Netta Belle’s Choice® Upside-Down Cake. It is the same basic cake layer dressed up to which ever fruit is in season.  I started out with just making pineapple upside down cakes, then did not have pineapple.  Blueberries were in season and later peaches.  So 2 new cakes were added to my Netta Belle’s Choice® cookbookinabox® Recipe Box.

 Peach Upside Down Cake

Putting peaches into the plate

Putting peaches into the plate

Pouring cake batter over  peaches.

Pouring cake batter over peaches.

Peach Upside Down Cake

Peach Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Netta Belle's Choice Upside-Down Cake
 
Prep time
Cook time
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A quick and easy dessert of a moist butter cake dressed up with seasonal sweeten fruit on top.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ¼ cup unsalted butter, melted
  • ¼ cup unsalted butter, melted
  • ⅔ cup light brown sugar, firmly packed
  • ⅔ cup light brown sugar, firmly packed
  • 2-3 cups peaches, peeled and sliced ¼ to ½ inches
  • 2-3 cups peaches, peeled and sliced ¼ to ½ inches
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1½ cups unbleached all-purpose flour
  • 1½ cups unbleached all-purpose flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking powder
  • ½ teaspoon  Sea Salt
  • ½ teaspoon  Sea Salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ¼ teaspoon fresh grated nutmeg
  • ⅔ cup sugar
  • ⅔ cup sugar
  • 2 eggs
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon almond extract
  • ¾ cup milk
  • ¾ cup milk
  • 3 tablespoons sliced almonds, toasted
Instructions
  1. Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  2. Grease a 10-inch deep dish pie plate.
  3. TOPPING:
  4. Peel and slice the peaches into the lemon juice.
  5. Mix the melted butter and brown sugar in a small bowl.
  6. Spread this on the bottom of greased pie plate.
  7. Arrange the toasted almonds on top of the butter and sugar
  8. Drain the peaches, dry off any excess juices.
  9. Arrange the peach slices over almonds and butter/ brown sugar mixture.
  10. CAKE BATTER:
  11. Whisk together all the dry ingredients: flour, baking powder, salt and spices.
  12. In a larger bowl, beat together the butter and sugar until light and fluffy.
  13. Add the eggs, one at a time, beating after each addition.
  14. Beat in the almond extract.
  15. Alternate adding the flour and milk, beating after each addition until well blended.
  16. Spread the cake batter evenly over the peaches.
  17. Bake in the middle of the oven for 45-55 minutes, or until tester comes out clean.
  18. Cool the cake on a rake for 15 minutes.
  19. Run a knife around the edge to loosen cake, invert cake onto a platter.
  20. Serve warm or at room temperature.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007- 2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Bluleberry Upside Down Cake _750 To get your creative juices flowing, here are a some pictures of other fruit ideas. Humm… I think I will make the cake, put it on a platter and slather it with whip cream and cover it with fresh strawberries and drizzle chocolate on top.  Go to go! Cake, strawberries and whip cream are awaiting.  ENJOY  your choice Upside-Down Cake.

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl
 
Prep time
Cook time
Total time
 
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • BROWN RICE
  • BROWN RICE
  • 2 cups of low-fat chicken broth
  • 2 cups of low-fat chicken broth
  • 1 cup brown rice
  • 1 cup brown rice
  • BASIC SWEET AND SOUR SAUCE
  • BASIC SWEET AND SOUR SAUCE
  • ¾ cup of white sugar
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons catsup
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • ½ cup water
  • ½ cup water
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh ginger, minced
  • VEGETABLES
  • VEGETABLES
  • 1-2 tablespoons sesame oil
  • 1-2 tablespoons sesame oil
  • ½ -1 cup thinly sliced pork loin
  • ½ -1 cup thinly sliced pork loin
  • ¼ cup celery, thinly sliced
  • ¼ cup celery, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup broccoli pieces, cut to 1-inch pieces.
Instructions
  1. BROWN RICE
  2. Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  3. When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  4. BASIC SWEET AND SOUR SAUCE
  5. Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  6. Stir cornstarch into water until smooth.
  7. Add to sugar mixture; heat and stir until thickened. Keep warm
  8. VEGETABLES
  9. Slice and dice all vegetables.
  10. Heat wok or 12 inch non-stick skillet until hot, not smoking.
  11. Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  12. Add onions, carrots, cook 1 minute.
  13. Add peppers and broccoli, cook vegetables 3-5 minutes.
  14. Add the meat to vegetables.
  15. Add the sweet and sour sauce to skillet cover and bring to a simmer.
  16. Serve over brown rice.
Notes
If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recpes for your cooking experience.
2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.