here please!

Einstein Bros. Bagels (yes, they really taste like them) Plain 1 cup very warm water (110 – 115 degrees, not steaming) ½ tablespoon yeast 1 tablespoon plus 1 teaspoon light corn syrup 1 tablespoon plus 1 teaspoon molasses ½ teaspoon vegetable oil 1 teaspoon salt 2 cups bread flour (plus about 2/3 cup to incorporate while kneading) 1 ½ tablespoons sugar (for water bath) cornmeal (for dusting) Directions: 1. Combine the warm water and yeast in a medium bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast. 2. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. 3. Pour the 2 cups of bread flour into the bowl and incorporate it with the other ingredients. 4. Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface that has been dusted with more of the reserved flour. Knead the dough, while working in the remaining reserved flour (depending on your climate you may not have to use all of the reserved flour, but you will surely use most of it). The dough should become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6 or 7 minutes to get the right consistency. 5. Put the dough back into the bowl or another container, cover, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size. 6. Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole, so that it looks like a doughnut. The hole should be between 1 and 1 ½ inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well) and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size. 7. Preheat the oven to 400 degrees 8. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 ½ tablespoons of sugar to the water. 9. Working with one bagel at a time, first enlarge the hole if it has closed up to less than ¾ of an inch. Be careful not to overwork the dough at this point or it won’t have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other. 10. Bake the bagels for 26 to 30 minutes, or until they are light brown (check after 10 minutes) Makes 4 bagels. Variations: Cinnamon Sugar: Add 2 tablespoons superfine sugar 1 ½ teaspoons cinnamon Mix together and after the bagels have boiled, sprinkle over the bagels. Bake as usual. Jalapeño: 1/3 cup canned jalapeño slices (nacho slices) 1/8 teaspoon red pepper flakes Directions: 1. Finely mince the jalapeño slices, then combine with the pepper flakes in a small bowl and set aside. 2. Follow all of the steps for the plain bagels, adding the jalapeño mixture to the dough in step 2. 3. Rise and bake using the same steps for the plain bagels. Chopped onion: Dry minced onion Directions: Add dry minced onion after boiling the bagels, but before baking. Once covered as desired, continue baking as normal. Some onions may burn, but they can easily be brushed off before eating.

I think Sara is trying to fatten me up with the recipes she posts! k

Cinnabon Cinnamon Rolls

Go Sara! You're kickin' the recipes out!! This one reminds me of a site that I visit once in awhile. They have daily "copy cat" recipes from well known restaurants/ eateries. Copykat I love it!!

Oatmeal Pancakes

Hmmm...and I even have steel cut oats... k

Actually, this one and the Einstein Bros bagels comes from one of those copycat books (I don't remember which one), but the point of this book was to make them less fattening. And, as far as kickin' the recipes out, I copy any recipe I really like to have onto my computer.

I didn't know they had Copycat books, but I'm not surprised! Love trying those recipes! Lower fat is even better! You're like I used to be- I was saving my recipes/ copying them onto the computer. I started doing that, then we moved here and only have dial-up, so now I don't use my laptop in the kitchen anymore and I'm back to just books; either that or from print-outs off the computer! I really miss the days where we had high speed and I'd just search for a recipe then go off the computer! That was slick.

oatmeal (steel cut Irish is best)

Mmmmmm.....just tried the steel cut for the first time. Delicious!

Eating some right now I'll think on the waffle version. Thanks!! T