Whole Wheat Bagels
Makes 16
3 cups whole wheat flour
1 1/2 tablespoon yeast
1 tsp. salt
1 1/3 cup warm water (125 degrees)
3 Tablespoon olive oil
1 Tablespoon honey
Mix 2 cups of the flour, yeast and salt in large mixing bowl. Stir in honey, water, and oil. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead about 5 minutes. Cover and let rest.
Bring bagel machine to a boil. Boil 4 bagels at a time for 1 minute. Set to bake and bake for 15-20 minutes.
Makes 16
3 cups whole wheat flour
1 1/2 tablespoon yeast
1 tsp. salt
1 1/3 cup warm water (125 degrees)
3 Tablespoon olive oil
1 Tablespoon honey
Mix 2 cups of the flour, yeast and salt in large mixing bowl. Stir in honey, water, and oil. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead about 5 minutes. Cover and let rest.
Bring bagel machine to a boil. Boil 4 bagels at a time for 1 minute. Set to bake and bake for 15-20 minutes.
Tuscan Kale Salad
2 bunches lacinato kale
1 clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice, freshly squeezed
1/2 tsp salt
1/2 cup finely grated Parmesan cheese (optional)
Mince the garlic. Transfer garlic to a small bowl and whisk in the olive oil, lemon juice and salt.
Gently tear kale from stems. Stack and roll the leaves. Slice into ¼ inch ribbons. In a small container, mix together the garlic, lemon, oil and salt. Let sit at least 5 minutes before eating. Sprinkle with cheese before eating.
2 bunches lacinato kale
1 clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice, freshly squeezed
1/2 tsp salt
1/2 cup finely grated Parmesan cheese (optional)
Mince the garlic. Transfer garlic to a small bowl and whisk in the olive oil, lemon juice and salt.
Gently tear kale from stems. Stack and roll the leaves. Slice into ¼ inch ribbons. In a small container, mix together the garlic, lemon, oil and salt. Let sit at least 5 minutes before eating. Sprinkle with cheese before eating.
Shortbread with Lavender Icing
Servings: 16
Ingredients
Servings: 16
Ingredients
- 1/1/4 cup flour
- 1 T. Cornstarch
- 1/4 cup sugar
- 1/2 cup unsalted butter, cut into small pieces
- 1 1/2 cup powdered sugar
- 1/3 c. boiling water
- 1 1/2 t. lavender
- Preheat oven to 325. Place dry ingredients in bowl. Cut in butter until crumbly. Press dough firmly together. Place in a 8" or 9" springform pan. Bake until golden brown 35-40 minutes. Cut into 12-16 wedges while war. Cool and remove sides of pan. Cool completely.
- To Make the Icing : Pour boiling water over lavender and let stand for 15 min. Strain. Reserve liquid. Measure 2 T. of liquid into a bowl and sift enough powdered sugar into liquid to make an icing of medium consistency.
Pasta Salad
- 1 pkg. rotelli or bow tie pasta
- 1 diced green onion
- 1/2 cup sun dried tomatoes, diced
- 2 diced cucumbers
- 1 pkg. crumbled feta cheese
- 1 bottle Italian or Greek salad dressing
- 10 Kalamata olives, pitted and diced
- 1 can drained, rinsed garbanzo beans
- Mix all ingredients together, add dressing to taste and sprinkle with ground black pepper.