NY Bagels

1 1/2 cups of warm water
1 1/2 tsp instant yeast
1 tbs oil
1 tbs sugar
2 tsp malt powder
2 tsp salt
4 1/2 to 5 1/2 cups flour
6 quarts water
2 tbs malt powder

Whisk together water, yeast, oil, sugar, malt.  Stir in one cup of flour, then the salt -- once combined start adding remaining flour until you can knead the flour.  Knead for 10 minutes to make a stiff dough.  Cover and let dough rest for ten minutes.
Line two baking sheets with baking parchment paper and sprinkle with corn mean.  Fill a large soup pot 3/4 full of water.  Add the other malt and another tsp of salt to the water and bring to a boil.
Preheat oven to 450.
Divide dough into 12 sections and form into 12 inch long strips - then roll the ends together to make a loop.  place these loops close to the warm oven and cover for 20 minutes.  Bagels should rise a bit and appear puffy.
Add bagels one at a time to the boiling water - do not crowd the pot.  Let them rise to the surface and then cook for 45 seconds on each side.  Place them on a toweled baking sheet.  Sprinkle with coarse salt/garlic/cheese - whatever topping you would like.
Place in the oven, reducing heat to 425 and bake until done - about 20 minutes.  Turn bagels over once when almost baked.

Sweet and Spicy Chili -- Tony McLain - slightly modified

1 lb bacon, cooked and chopped
1 lb ground beef cooked
1 lb of sausage cooked
1 large yellow pepper chopped
4 jalapenos seeded and chopped
1 red onion chopped up
2 cans sliced mushrooms
1 tbs salt
1/2 cup brown sugar
3 tbs chili powder
1 tbs hot sauce
1 tbs minced garlic
2 tbs worcestershire
1 can red kidney beans drained
1 can black beans
1 can diced tomatoes
2 cubes beef bullion
1 12oz bag of cheddar cheese
1 bottle dark beer/or 1 shot bourbon

Prepare all ingredients.  Drop bacon, sausage, ground beef all together and keep all juice/fat.  Add yellow pepper, onion and salt and cook until soft.   Next add jalapenos, garlic, beer/booze, bullion, salt, chili powder, sugar, hot sauce, and worcestershire sauce.  Heat to a boil then reduce to a simmer adding everything but cheese and stir throughly.  Simmer for at least two hours and top with cheddar cheese

Gluhwein

This goes by many names in many places: Mulled Wine; Spiced Wine; Glogg; etc.  The ingredients are pretty much the same.  This recipe is one we've used for many years with subtle variations each year.  I will included all the ingredients, but certainly you don't have to use all of them.

Here's a link to an incomplete but a video prep of me fixing the Gluwein:

http://youtu.be/FTS4WhLCpAs


2 bottles of red wine - if you can find Mulled wine in the class 6/liquor store somewhere substitute one bottle of the mulled wine for one of the red and change the other red wine to a rose.
2 bottles of rose wine
Brown sugar
Nutmeg
Cinnamon sticks
3 Oranges
1 Apple
Cloves
Crock Pot

It is best to prepare this the day before and allowed to stay on the lowest heat covered until ready to drink.
Pour the wine into the crock pot and put the pot on low.  Stir in two cups of brown sugar as the wine heats.  In the mean time quarter two of the oranges.  Take the other orange and apple and insert cloves into the outer skin of the fruit, as many as your fingers can stand.  Sprinkle nutmeg into the gluhwein and add all of the fruit and 4 to 5 cinnamon sticks.

Knockwurst with German Potato Salad (Kartoffeln Salat)

4 Potatoes
1 onion sliced
2 tsp salt
4 slices bacon, diced
2 tbs flour
2 tbs sugar
1 tsp dry mustard
1/4 tsp pepper
1/3 cup vinegar
2/3 cup water
1/2 tsp celery seed
4 knockwurst
1 tsp finely chopped parsley

Peel and slice potatoes.  Combine with onions in a slow pot.  Sprinkle 1 tsp salt.  Cover with water and cook for 5 to 6 hours on low.  Drain.  Cook bacon - stir in flour, sugar, mustard, 1 tsp salt and pepper.  Mix well  Add vinegar, 2/3 cup water and celery seed.  Cook for several minutes until mixture thickens.  Pour over cooked potatoes in slow pot ad top with knockwurst.  Cover and cook on high for 45 minutes.  Sprinkle with parsley and serve!

Cream of Celery Soup

3 tbs butter
6 stalks of celery
1 onion
3 medium potatoes, cubed
4 cups chicken/vegetable broth
1/2 cup milk
3 tsp olive oil
Pinch of thyme
1/4 tsp Ms Dash

In a pot melt the butter and add chopped up celery and onion.  Cover and cook over low heat for 10 minutes or until celery is tender.  Mix in potatoes with chicken or vegetable broth, thyme, and cook over low heat for 45 minutes or until potatoes are soft.  Add milk and then puree the mixture (use a food processor or chop-up by hand)

Breakfast Bundt

2 cans of cinnamon rolls - dairy case
1 pkg. of sausage links
1 can apple pie filling
1 tsp Vanilla
Confectionary sugar
Syrup

Warm oven to 350.
Spray the bundt cake shell with Pam.  Line the bottom with the first can of the cinnamon rolls, pressing them together to form a seal at the bottom and up the sides as evenly as possible.  Set aside the topping that came with the rolls.
Cook the sausage links in some butter and cut them into small 1/2 inch bite size pieces.  Once cooked add the apple pie filling and the teaspoon of vanilla then warm and mix together.
Pour the mixture into the bundt cakeOpen the second cinnamon roll canister and cover the mixture, sealing it best as possible.  Once again keep the topping aside.

Bake for 35 minutes, slice and serve with warm maple syrup and confectionary sugar sprinkled on top.  Cover leftovers with topping, allow to cool, wrap separately so they can be reheated individually later.