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RECIPE: Bagels with Apple Filling

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RECIPE: Bagels with Apple Filling

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 9 Bagels

Ingredients

Bagel Dough

  • 3 cups bread flour
  • 1 1/2 tsp Salt
  • 2 Tbsp white sugar
  • 2 1/4 tsp yeast Rapid Rise
  • 1 cup water warm

Apple Pie Filling

  • 15 oz can of Apple Pie fillingg Dice or chop apples into small chunks
  • 3 Tbsp sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Salt

Other

  • 3 qt Boiling Water
  • 1 Egg White
  • 1 Tbsp Cornmeal

Instructions

  • Set Bread machine to “Quick” and “Dough” (Traditional dough making methods can be used)
  • Dry mix the Flour, 2 Tbsp sugar, and 1 1/2 tsp salt. Pour into bread machine. Pour to create a volcano type peak of flour. Spoon the yeast into a little depression in the peak of flour. Gently pour the warm water around the base of the flour. Start bread machine and let it cycle through the mix and rise cycles (Normally 45 minutes)
  • In a separate bowl mix the Apple Pie Filling, 3 Tbsp Sugar, Cinnamon, and 1/4 tsp salt. Set aside.
  • When the bread machine dough mix and rise cycles are complete remove the dough. Let dough rest on a lightly floured surface.
  • In a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
  • Cut dough into 9-12 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb or finger. Twirl the dough on your finger, thumb, or knife handle, to enlarge the hole to the size you like. Do not over do it though.
  • Cover the shaped bagels with a clean cloth, and let rest for 10 minutes.
  • Cover cookie sheet (or Dutch Oven) with wax paper and lightly spray oil. Sprinkle covered cookie sheet (or Dutch Oven) with cornmeal. Set oven or coals for Dutch Oven for a baking temperature of 375°
  • Transfer the raw dough bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange the boiled bagels on the prepared cookie sheet or the Dutch Oven. Brush tops with egg white. Spoon a generous glob of Apple Pie filling into the center hole of each bagel.
  • Bake in a preheated 375°F oven or Dutch Oven, for 20 to 25 minutes, until well browned.
  • Best served warm with butter melted. Pulled wax paper and bagels off the cookie sheet and onto a wire rack to cool. Remove from baking wax paper when cooled with a spatula (don't loose the apple filling) and place on clean waxed paper. Seal in zip lock or small loaf bags once completely cooled. To serve, warm first (microwave about 25 seconds) and serve with melted butter on top.

Notes

This is a basic Bagel Dough recipe. You can experiment with whole wheat flour, Agave in place of sugar, and a variety of toppings and ingredients such as cheese, seeds, raisins, cranberries, etc.

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BACON BOMB

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Bacon Bomb

Recipe and Photo’s submitted by: Bruce Tracy Editor Note: From time to time we get recipes that even the name gets everyone's curiosity going. We believe this is going to be one of them! This dish looks hard to do but it is really very easy. Just get all of the ingredients on the counter before you start. Then all you have to do is reach and add. Many versions of this recipe use seasoned sausage. I don’t think that is necessary.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings: 8 Servings

Ingredients

  • 1 pound bacon thick cut divided apart
  • 2 pounds ground pork
  • 8 ounces cream cheese room temperature
  • 1 medium onion sliced thin
  • 1 bell pepper sliced or diced or both
  • Bottle of your favorite BBQ sauce
  • Cookie sheet
  • Cooling rack
  • Parchment paper

Instructions

  • Directions:
  • Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain.
  • Lay a sheet of parchment paper on your counter and place the ground pork in the middle.
  • Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
  • Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
  • Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
  • Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with bbq sauce.
  • Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
  • When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
  • When it’s done let it sit for 15-20 minutes so it can set up.

Notes

Bruce Tracy December 2013 Follow Bruce on Facebook at https://www.facebook.com/bruce.tracy.5 Interested in Bruce's hardcover Dutch Oven Cookbook? Just in time for Christmas?   One of many sources to purchase "Dutch Oven Baking" by Bruce Tracy

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APPLE TURNOVER Minnie Size

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APPLE TURNOVER Minnie Size

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 48 Turnovers

Ingredients

  • 4 Uncooked Pie shells 9 inch You may want to have extra dough justcase...so you can use all the filling
  • 21 oz Canned Apple Pie Filling
  • 3 Tbsp white sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Salt
  • 4 Tbsp Butter

Instructions

  • Instructions
  • In a bowl first slice up the apples into small bits about 1/4 inch. Next mix in the Sugar,Cinnamon, and salt. [more or less sugar to sweeten to taste] Set this apple filling mixture aside.
  • Roll Pie Crust dough to pie crust thickness on a piece of plastic wrap laid out on your counter. Cut circles of dough (about 3 inch diameter) with a biscuit cutter or the top of a drinking glass or opened can. Pull up all the trimmed dough pieces. Ball up the trimmings and roll that out and cut more circles. Repeat until you have made use of all the dough.
  • Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
  • 3 Baking Options
  • Bake in a preheated 350° oven, on a grease cookie sheet, 8 to 12 minutes . Or until just starting to brown.
  • Bake in a preheated 350° Dutch Oven, greased, 8 to 12 minutes. Or until just starting to brown
  • Deep Fry at 375° until golden brown. It won’t take but a minute or two. Watch them closely.

Notes

Turnovers can be glazed with cream cheese icing, brushed with a powdered sugar type glaze, or sprinkled with powdered sugar. This makes a bunch!

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STAKE ANVIL Bridge Beach Foundry

Do you know what a STAKE ANVIL is?

If you have more info on this tool, its specific use, era, or the Bridge Beach Co Foundry please check out the this link to our STAKE ANVIL Page and leave comments or email us your information. Thank You!

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NO BAKE CHOCOLATE PEANUT BUTTER CHEESE CAKE

This is another experimental (work in progress) recipe.  This time a dessert.  My twist on a more basic recipe I came across.  This is actually version number two.  The original recipe called for double the peanut butter and sugar now shown for the Peanut Butter Layer.  (Photo’s appearing here are from the original attempt with the double dose of peanut butter).  I love Peanut Butter but that amount was way over the top, even for me.  The recipe shown below has cut the peanut butter layer in half.

This is made in a 9 inch spring form pan.  No baking required.  Someday I am going to attempt this one while camping.  Using ice and a Cast Iron Dutch Oven to do the chilling.

No Bake Chocolate Peanut Butter Cheese Cake

Rick Beach

INGREDIENTS

Serves 8–10

10                    Graham crackers
7 Tbsp.            Melted butter
¼ tsp.              Cinnamon
2 pinch            Salt

24 ounces        Cream cheese (Room Temperature)
1½ Cups          Powdered sugar

2 pinch                        Salt
1 tsp.               Vanilla extract
1½ Cups          Chocolate chips, melted

1 Cups             Peanut butter, melted
1/2 Cup           Powdered sugar

1/16 tsp.                                Cayenne Pepper powder

1 1/2 Cup        Crushed Chocolate Cookies

PREPARATION

Crumb Crust Bottom Layer

  1. Line the bottom and sides of a 9 inch spring form pan with wax paper.
    2. Crush graham crackers.  In a bowl, whisk the Cinnamon and Salt into the crumbs
    3.  Pour the melted butter into the crumb mixture and mix until uniformly damp.
    4.  Press the graham cracker crumbs/butter mixture into the bottom of the 9-inch pan

Cover & Refrigerate while mixing the cheese layer.
Cream Cheese Chocolate Layer
5.  In a large bowl, mix together cream cheese until smooth.
6.  Add powdered sugar and salt, then mix until uniformly blended

  1. Add vanilla and continue to mix until blended in.
    8. Add the melted chocolate and mix until uniformly blended
  2. Spoon the mixture over the graham cracker crust in the spring form pan. Smooth out over the top of the cracker crust.
    Cover & Refrigerate while mixing the Peanut Butter layer.

Peanut Butter Top Layer

  1. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
    11. Pour mixture over cheese/chocolate layer in the spring form pan. Spread it evenly over cheese layer.
  2. Refrigerate 2-4 hours

Crushed Cookie Topping
13. Prior to serving cover the Peanut Butter Layer with the Crushed Chocolate Cookie Topping

Remove from spring form pan. Pull off the wax paper sides.  Slide onto a serving plate.  Slice and serve while cold..  Keep cold/refrigerated.

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LIVE OAK Cast Iron Stove

We have a reader request to help provide information about this LIVE OAK cast iron stove.

Can anyone provide any type of information as to era, foundry, etc.?

Submitted notes/comments:
Appears to be a No. 12

Similar to Gem Oak No.11 (Bridge Beach & Co, St Louis, Missouri USA)

Era could be 1900-1910

Looks like some top parts are missing?

Other versions with Gem Oak such as No. 210 were produced by Detroit Stove Works

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RECIPE: VINTAGE ORANGE UPSIDE DOWN CAKE

VINTAGE ORANGE UPSIDE DOWN CAKE

(A variation of a 1944 Recipe)

Submitted by Kathleen LeBlanc

Kathleen is still experimenting with this recipe.  This was done in a cast iron skillet in her kitchen oven.  We are hoping to see this done in a Dutch Oven and need pictures if you are successful.

Ingredients 

3 Tablespoons unsalted butter
1/4 cup golden brown sugar (firmly packed)

1 large orange (for zest, slices)
1 cup all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup unsalted butter (half cube)
1/2 cup sugar
1 large egg
1/4 cup milk (we used 2%)

Ingredients for Orange-Honey Soaker Sauce:
1/3 cup honey
1/3 cup fresh-squeezed orange juice (strained of seeds and pulp)

Prep the bottom of the baking dish:

Prepare a small round baking dish (we used an 8″ glass baking dish but you may also use an 8″ iron skillet or even an 8″ glass pie plate) with the following ingredients, smoothed in the plate with a spoon for even coverage over the bottom of the dish:
     3 Tablespoons unsalted butter, melted (microwave works here)

4 Tablespoons hard-packed and lump-free golden brown sugar 2. Prep the orange, and set aside:

Zest an orange with a zesting tool to achieve:

1 teaspoon finely zested (or finely minced) orange peel, somewhat packed into the spoon.

Peel the zested orange by cutting away all the skin and white parts.
Slice the zested orange into about 5 slices, removing any white parts that are showing.

Arrange the orange slices on the bottom of the dish over the brown sugar and butter. 3. Prep the dry ingredients, and set aside:

In a large bowl, whisk (or sift):

1 cup all-purpose flour

1/4 teaspoon salt

1-1/2 teaspoons baking powder

Prep the butter, sugar and eggs:

In a small to medium-sized bowl (or frosting bowl), use an electric mixer to beat on high-speed for about 2 minutes:

1/4 cup unsalted butter (half cube)

Beat into the creamed butter on high-speed for about 2 minutes:

1/2 cup sugar (we increased the amount of sugar from the original recipe)

Beat into the creamed butter-sugar on high-speed for about 2 minutes:

1 large egg 5. Mix it all up:

In the large mixing bowl with dry ingredients, add and beat on low-speed for about 1 minute until just thoroughly incorporated:

the prepared butter-sugar-egg mixture

1/4 cup milk (we used 2%)

the prepare orange zest 6. Spread the batter over the brown-sugar, butter and orange slices.

Using a spatula spread the thick batter carefully over the orange slices. Pretend like you’re frosting a cake and try not to get any “crumbs” of brown sugar into the batter.

Bake it up:

Place the baking dish on the center rack of your oven that has been pre-heated to 375 degrees and bake for about 25 to 30 minutes. The cake will be done when it is golden brown and a toothpick inserted into the center comes out clean.

Prepare a warm honey orange soaking sauce:

This sauce should be ready to pour over the cake as soon as the cake comes out of the oven so I suggest preparing it a few minutes before the cake is done.

In a small sauce pot, heat on low (simmer) for about 5 minutes:

1/3 cup honey (we used Tupelo honey ’cause it’s my favorite)

1/3 cup fresh-squeezed orange juice (strained of seeds and pulp)

Remove and flip it while it’s hot:

When the cake is hot from the oven, use a knife to cut around the rim of the cake to loosen the edges. Use oven mittens to carefully flip the cake onto your chosen serving dish being careful not to splash any hot bubbling sugar. I used a large 10-1/2″ shallow ceramic tart pan to hold the soaker sauce.

Pour warm soaker sauce over the cake:

Drizzle the warm sauce over the cake and let the soaking magic happen. You might poke some holes in the cake, though it seems soft enough to soak on its own. It can soak for 10 minutes or overnight.

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