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Mrs. Blais' and Mrs. McCorkle's Second Grade |
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Recipes These recipes are from a real Mexican-Jewish-American bakery, Los Bagels Bakery & Cafe, in Arcata, California. Kids should ask grown-ups for help with both recipes.
Chango Bars
½ cup butter 1 tablespoon baking powder
½ cup margarine 1 teaspoon salt
2 cups brown sugar 1 cup chocolate chips
3 eggs 1 cup mixed nuts
2 1/3 cups flour
Melt butter and margarine. While this is melting, cream brown sugar and eggs, then add melted butter and margarine. Combine flour, baking powder, and salt and stir into sugar mixture. Fold in chocolate chips and nuts. Pour mixture into greased 9 inch x 13 inch baking pan and bake 45 to 50 minutes at 350 degrees.
*For this recipe you will need lots of time. But these bagels are worth the wait!
Jalapeño Bagels
1¾ cups lukewarm water
½ teaspoons dry yeast
2 teaspoons salt
1½ tablespoons sugar
5 to 6 cups flour
1/3 cup jalapeños, chopped
¼ cup dried red peppers
Mix water, yeast, salt, and sugar. Add flour and jalapeños and mix into a ball. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 minutes. Let dough rest 10 minutes, then cut into 12 pieces with a knife.
Roll each piece of dough on a table to form long tube-like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about ¾ of an inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will come apart while boiling.
Cover with a damp towel and let rise 1 to 1½ hours in a warm spot. In a large pot, bring 1 to 2 gallons of water to a rolling boil. Place bagels in boiling water and boil until they float (15 to 30 seconds). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown.
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