It’s been busy around here! I learned how to make amazing chocolate pudding, a necessity in my opinion. I won’t be sharing the recipe since I wrote it and a few changes on a scrap of paper, but didn’t credit the original source. Just believe me when I tell you it’s heavenly!
Yesterday, I canned my first batch of corn. It took me most of the day since I had to work around naps and meals and train track building. And I was nervous about using a pressure cooker all by myself. As luck would have it when I placed a paniced phone call to my friend about how to close the lid, she was a few blocks away and dropped by to walk me through the process until I got the cooker up to the right pressure. Even after her help, I was still paranoid about the steam, so I did let the cooker cool down to a far lower temperature than was strictly necessary. However, in the end, I had 20 neatly packed pints of corn to add to the shelves in my store room.
Since the pressure cooker heated up my kitchen as much as it did, I went ahead and made a batch of Michael Symon’s spicy ketchup. I didn’t read the directions right and wound up doubling it, so I tried canning it in a hot water bath. I’m excited to open those little jars, but need to remember to buy some reusable lids for my small jars since I only have wide mouth jar lids. The small lids will come in handy when I start cracking open my jams, too!
And while I was at it, I went ahead and made a batch of bagels. I love these bagels so much. I’ve played around a little with the flavors, but I just keep coming back to the plain ones. If you like a bagel with a hard crust on it, you’ll want to do an egg wash before you bake them, but I don’t. These are so easy for Liam to eat and we go through a batch a few days.
Simple Bread Machine Bagels
- 1 c. warm water
- 3 c. flour
- 2 Tbsp. white sugar
- 1 1/2 tsp. salt
- 2 1/4 tsp. yeast
- 3 Tbsp. brown sugar
Combine the first 5 ingredients in the pan of your bread maker and process on the dough cycle. (If you don’t have a bread maker, mix these ingredients well and knead for 10 minutes. Allow to rise for 1 hour.) Remove the dough from the pan and divide until 8-12 balls. Flatten each ball and poke a large hole in the center. Shape into the general bagel shape and place on a dry silpat. Cover and rise for 30-60 minutes.
Boil a pan of water and add the brown sugar to it. (The brown sugar can be interchanged with Malt Syrup if you’d like. It’s purpose is to give the bagels that nice golden color we’re all used to, so if you don’t want to add the sweetener, you don’t have to; the bagels will still be wonderful.) Boil each bagel for 1 minute, flipping halfway through. Drain them on a towel before placing them on a buttered baking sheet. Bake for 20 minutes at 375 degrees. Keep in an airtight container for up to 1 week… if they last that long!