Home Made Bagels

1 Package Yeast  (or two and 1/2 teaspoons of yeast )

1 Cup Warm Water (approximately 105 degrees)

1/4 cup Oil

2 teaspoons salt

3 to 3 and 1/2 cups of all-purpose floor

 a handful of coarse or table salt

1 egg beaten with 1 tablespoon water 

Toppings such as poppy seeds, sesame seeds, etc

Sprinkle the yeast over the warm water and let sit until dissolved.  

Add oil, 2 teaspoons salt, and 1 and 1/2 cups of the flour.

Beat until the mixture is smooth.

Add enough of the remaining flour to make a manageable dough.

Turn out onto a floured surface and knead for one minute.

Let rest 10-12 minutes.

Knead for 10-12 minutes after resting until  dough is smooth and elastic.

Sprinkle on flour to keep the dough from becoming too sticky when needed.

 Place in a greased bowl,  cover and let rise in a warm place until double.

Punch the dough down and  turn onto a lightly floured surface.

Cut the dough into sixteen golf ball sized pieces.

Roll the dough between your palms to make a smooth ball.

Create a ring  by punching your index finger through the center.

Stretch the ring with your fingers to make a 1 inch hole.

To make the shape uniform, place the ring on the floured surface.

Twirl on your finger until the hole is about 4 inches. It will shrink when you stop.

Place each formed bagel on a lightly floured surface.

Preheat your oven to 450 degrees.

Bring about 3 quarts of water to boil in a large pan. 

Add a handful of salt for a slightly salty crust.

Lower the bagels, a few at a time into the boiling water.

Cook for 3 minutes on each side.

As they are done, remove with a slotted spoon.

Lay on a greased baking sheet.

  (or use parchment paper)

Arrange about an inch apart.

Brush the tops with the egg and water that were blended together to make an eggwash.

Sprinkle them with toppings.

Bake for about 15 minutes or until golden brown.

Remove from the baking sheet and  let cool on racks.

Sue's Fabulous French Toast

We had a wonderful Christmas morning brunch complete with mimosas, ham, cheesy potato bake, and Sue's special french toast. Sue has made this french toast for several morning events including a few camping events. For outdoor eating, she precooked it at home, and then at the event we reheated it on the brazier. Excellent meal at home or in camp, try it yourself.

½ cup butter, melted
¼ cup honey
2 tsp cinnamon
Combine first three ingredients.
Pour ½ into each of two 15 X 10 X 1 baking pans

6-8 eggs
1 ¼ cup milk
1 ½ cup orange Juice
½ cup sugar
2-3 tsp orange grind (marmalade)
1 tsp cinnamon
16 – 20 slices of French Bread

- in medium bowl beat next six ingredients. Dip bread into egg mixture and place into pan. Pour any remaining ingredients over bread (can refrigerate overnight) Bake at 400 degrees for 20-30 minutes, or until golden brown, turning halfway.

Granny's Blueberry Buckle

I  recall having blueberry buckle with Granny* SO many times. When I moved away from the farm I mentioned blueberry buckle to friends... and I was surprised at how many people (almost everyone) who had never heard of such a thing. So, for those who have never had it - and for the family who miss it - here's Granny's recipe:

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups well-drained blueberries

Mix together first 3 ingredients. Stir in milk. Sift together flour, baking powder, and salt. Blend in blueberries and then fold the dry mixture into the wet mixture.

Sprinkle top with crumb mixture made from:
1/2 cup sugar
1/2 tsp cinnamon
1/3 cup flour
1/4 cup soft butter

Bake in a 9 X 9 pan at 375 degrees for 45- 50 minutes.

*Granny, for those who aren't aware, was Velma Ellis Dykeman, my great-grandmother.

Almond Joy Oatmeal

Almond Joy Oatmeal - 1 serving

1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt

Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.

adapted from a recipe on cookin' cowgirl's blog

Maple Glazed Scones

3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
1/3 cup (about) powdered sugar

Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.

We made this recipe  at a French & Indian War encampment in the fire, with a few differences.  Instead of one round, we made two smaller ones to fit into pie pans. We heated a dutch oven in the fire, then pulled it out, set a trivet into it, set the pan of scones on top and covered them. Then we laid down a bed of coals, put the dutch oven over them and added coals to the top. After about 10 minutes we checked on them, and turned the top to prevent hot spots. Another 10 - 15 minutes and they were done. We let them cool a bit and then glazed them. Although they were dark on the bottom, they went over very well.  Many thanks to my sous chef Caroline, who did a lot of the work on these scones in primative conditions.

Lemon Coconut Bread

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Hasty Pudding

4 ¼  cups water

1 cup oatmeal ( or rye flour or cornmeal)

½ teaspoon salt

Milk or cream to taste

Sugar, molasses, maple syrup or honey for sweetening.

 Bring a quart of water to boil in a pot. Remove from the fire. In a separate container, mix ¼ cup of water and 3 tablespoons of the oatmeal together.  Add the oatmeal mixture and salt to the pot of water. Place back on fire. Slowly add the remaining oatmeal ¼ cup at a time, stir to blend, and bring pot back to boil before adding the next bit of oatmeal. This should take about a half-hour. Serve hot with milk or cream, butter and sweetner to taste.

Take leftover mush and chill. Slice and dust with flour to fry in butter. Serve with your choice of syrup or honey.

This recipe is from the 18th century, adapted with modern measurements.

Buttermilk Pancakes

Ingredients for Buttermilk Pancakes
1 cup buttermilk
1 egg, room temperature
3 tablespoons of melted butter
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

Stir the buttermilk, egg and melted butter together until mixture is smooth and blended. In a separate small bowl, mix together flour, salt and baking soda until well blended. Stir flour mixture into the buttermilk mixture. This will not be perfectly smooth and that is okay.

Heat a griddle or skillet to medium hot. grease lightly and spoon out about 3 tablespoons of batter for each pancake. cook until a few bubbles break on top. Turn pancake over and cook on second side briefly. Keep warm  until serving.

Poppy Seed and Maple Syrup Bread

2 tablespoons Dry Yeast
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water

Combine yeast with warm water. Add  the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.

Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.

Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.

Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.

Plump Popovers

Steam forming in this egg-rich batter billows each popover into a hollow puff that is virtually all crust—the better to lavish with butter and jam. You can make the batter ahead. Complete step 1, cover batter, and refrigerate for up to a day. When ready to bake, stir batter well and proceed with step 2.


1 cup milk
3 eggs
1 tablespoon sugar
2 tablespoons butter or margarine, melted and cooled
1 cup flour
¼ teaspoon salt

1 In blender or food processor combine milk, eggs, sugar, butter, flour, and salt. Whirl until smooth and well blended, stopping motor once or twice and using a rubber spatula to mix in flour from sides of container.

2 Preheat oven to 400° F. Generously grease standard muffin or popover pans or custard cups. Pour batter into pans filling about half full.

3 Bake until popovers are well browned and firm to the touch. (35 to 40 minutes). Avoid opening oven until end of baking time. Serve hot.

Byron's Buttermilk Scones

Mix dry ingredients:

3 cups Flour
1/2 cup sugar
2&1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt

Then cut into the dry ingredients 3/4 cup cold butter until mixture is in crumbs the size of small peas.

Add 1 teaspoon grated lemon or orange zest & 3/4 cup berries.

Stir briefly and then add 1 cup Buttermilk.

Stir until soft dough hold together. You may need to add liquid as necessary but don't over mix. Dough will be fairly soft. Form into 2 circles 6-8 inches wide and 2-3 inches high. cut them into wedges. Bake on ungreased  cookie sheet at 425 degrees for about 12-15 minutes until lightly browned.

Lemon Bread

1/4 c. shortening        2 eggs

1 c. sugar                   1/2 c. milk
1 grated lemon rind    1 1/2 c. sifted flour
1/2 tsp. salt                1 tsp. baking powder

Sift dry ingredients. Cream shortening with sugar. Add eggs and lemon rind. Alternately add dry ingredients to shortening mixture with the milk. Beat well, then pour batter into greased and floured loaf pan. Bake in 350 degree oven for 45 minutes. While hot, pour juice of lemon and 1/4 cup of sugar that has been stirred together, over the hot bread. Cool before removing from pan.