Outback Green Beans

1 pound green beans, fresh
4 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon Maggi seasoning or soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
DETAILS
Servings 4
PREPARATION
STEP 1
Steam green beans in either a steamer or your microwave until they are just done, you want them still firm. In my microwave it takes about 2 minutes to steam up the green beans, while the green beans are steaming, begin your seasoned butter sauce.

In a small saucepan over medium-low heat add 4 tablespoons butter, 1/2 teaspoon Maggi seasoning, brown sugar, garlic powder, salt, and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place in a bowl. Add about half of the butter mixture, in the bowl, and add the fresh steamed greens in the bowl. Stir the green beans until they are coated with the butter seasoning

Baked Oatmeal

2 eggs
1 cup brown sugar
3/4 cup applesauce
1.5 cups milk
2 tsp. vanilla
1/2 tsp salt
1.Tbsp. cinnamon
3 cups oats
2 tsp baking soda

-Mix eggs and brown sugar together well.  Add applesauce, milk, vanilla, salt, and cinnamon; mix well.  Add oatmeal and baking soda; mix well and let sit 20-30 minutes.  Preheat oven to 350*.  Grease 12 muffin tins.  Add 1/2 cup mixture to each muffin cup.  Top with favorite toppings.  Make at 350* for 30 minutes.

Crockpot Chicken Curry Soup

4 chicken breasts, diced

2 - 13 1/2 oz. cans coconut milk

4 large carrots sliced on an angle

4 or 5 potatoes peeled and diced (you can use any type of potato)

2 tablespoons curry powder

1 cup water

peanuts (optional)

coconut (optional)

-Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.

Cinnamon Sugar Donut Muffins

1 2/3 GF flour
½-3/4 cup sugar
1 Tbsp baking powder
¼ tsp. sea salt
2 tsp. cinnamon
1 cup applesauce
½ cup milk, warmed
½ cup canola oil
2 Tbsp. maple syrup
⅓ cup butter
3 Tbsp. sugar
2 tsp. cinnamon

-Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.  In a medium bowl, mix together the first five ingredients.  In a large bowl mix the applesauce, warm milk, oil and syrup.  Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.  Fill the muffin tin almost to the top.  Bake for 8 to 10 minutes or until muffins spring back when touched.  While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.  When muffins are done, allow the to cool slightly enough to handle them. Turn them out of the pan and roll them in the sugar mixture, coating them completely.  If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.  Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm. Store leftovers in an airtight container in the fridge, that's if you have leftovers.

Crockpot Orange Chicken

3 pounds boneless, skinless chicken breasts
1 small onion, peeled and diced
1/2 cup orange juice
3 Tbsp. orange marmalade
1 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
1 Tbsp. GF worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. cornstarch mixed with 2 Tbsp. hot water
2 Tbsp. grated orange zest

-Grease the crockpot with nonstick cooking spray.  Cut the chicken into bite-sized pieces.  Add the chicken and the onion to the slow cooker.  In a small bowl, mix together the orange juice, marmalade, brown sugar, vinegar, worcestershire sauce, and mustard.  Pour over the chicken in the slow cooker.  Cover and cook on low for 5-6 hours, or until chicken is cooked through.  About 10 minutes before serving, whisk in the cornstarch slurry.  Uncover the slow cooker, turn the temperature to high and continue to cook for 10 minutes to thicken the sauce.  Serve with orange zest sprinkled on top.

Curried Coconut Chicken

4 boneless, skinless chicken breasts
1 (14.5 ounce) can coconut milk
1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. curry powder
1/2 tsp. ground ginger
1 cup brown rice, uncooked

-Place chicken in a greased 4-quart slow cooker.  In a small bowl, mix together coconut milk, salt, pepper, curry, and ginger.  Pour over chicken in slow cooker.  Cook on high for 3 hours or on low for 6 hours.  Stir in brown rice an hour before serving.  Serves 4.

The Best Apple Crisp Recipe (Gluten Free + Vegan)

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Bakerette.com

Serves: 5 servings

Ingredients

• 8 small to medium apples, peeled, cored and chopped (A variety of both sweet and tart apples are the best!)
• Dash lemon juice
• ⅓ cup sugar
• 1 tablespoon cornstarch
• Heaping ½ teaspoon cinnamon
• pinch of salt

Topping:

• Heaping ⅓ cup packed light brown sugar
• ¼ cup gluten free flour blend
• ½ cup gluten free old-fashioned oats
• ¼ cup almond meal
• ¼ teaspoon cinnamon
• pinch salt
• ⅓ cup non-dairy butter, melted (such as Earth Balance brand)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Prepare a 9- x 9-inch baking dish with a light coating of cooking spray; set aside.
2. In a large bowl, mix together apples and lemon juice. In a separate bowl, mix together sugar, cornstarch, cinnamon and salt. Add to apples and toss to coat. Transfer to prepared baking dish; set aside.
3. For Topping:
4. Mix together brown sugar, flour, meal, oats, cinnamon and salt. Add melted butter and mix until it resembles wet sand. Sprinkle over top of apples. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 to 30 minutes.
5. Let rest 10 to 15 minutes before serving. Top with dairy free ice cream with a sprinkle of cinnamon. Yum!

Notes

There will be liquid from the apples in the bottom of the pan. Feel free to drain out.

Soft Lofthouse Style Sugar Cookies

Ingredients

Cookies

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sour cream

Frosting

• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• sprinkles

Instructions

Cookies

1. Combine dry ingredients in a large bowl; set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
3. Add the dry ingredients and mix until well combined.
4. Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
5. Divide dough into two sections. Press to 1½ inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
6. Preheat oven to 425. Line baking sheets with parchment paper or Silpats.
7. Lightly flour the dough and roll out to ¼ inch thickness.
8. Cut with cookie cutters and place on baking sheet.
9. Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.

Frosting

1. Cream butter, vanilla, and almond extract.Slowly beat in powdered sugar, alternating with heavy cream. Add food coloring if desired.
2. Once cookies are cooled, frost and add sprinkles. Allow frosting to set and store in an airtight container.

Asian Orange Chicken

Original recipe makes 4 servings
Sauce:
 1 1/2 cups water
 2 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 cup packed brown sugar
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes

 3 tablespoons cornstarch
 2 tablespoons water

Chicken:
 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
 1 cup all-purpose flour (ATK)
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons olive oil

PREP
40 mins
COOK
40 mins
READY IN
3 hrs 20 mins Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally

Avocado Cream Sauce

•  Ingredients:
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• ¾ cup sour cream
• ½ tsp. cumin
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• 2 California avocados, peeled and pitted
• ½ cup chopped fresh cilantro
• juice of one lime

INSTRUCTIONS

1. First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

ATK GF Fudgy Brownies

4 oz. (.75 cup + 2 Tbsp.) ATK GF Flour blend
.5 tsp. salt
.5 tsp. xanthan gum
7 oz. semisweet chocolate, chopped coarse
8 Tbsp. unsalted butter, cut into 8 pieces.
3 Tbsp. unsweetened cocoa powder
8.75 oz. (1.25 cups) sugar
3 large eggs
2 tsp. vanilla

*Make foil sling (lay two sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.) for 8-inch square baking pan; spray with cooking spray.  Whisk flour blend, salt, and xanthan gum together in bowl; set aside.  Microwave chocolate, butter, and cocoa in bowl at 50% power, stirring often, until melted and smooth, 1-3 minutes.  Let mixture cool slightly.  Whisk sugar, eggs, and vanilla together in large bowl.  Whisk in cooled chocolate mixture.  Stir in flour mixture using rubber spatula and mix until well combined.  Scrape batter into prepared pan and smooth top with spatula.  Cover pan with plastic wrap and let batter rest for 30 minutes.

Adjust oven rack to middle position and heat over to 350*.  Remove plastic and bake until toothpick inserted in center comes with with few moist crumbs attaches, 45-55 minutes, rotating pan halfway through baking.  Let browning cool completely in pan on wire rack, about 2 hours.  Using foil overhand, lift brownies out of pan.  Cut into squares and serve.  Browning are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.

ATK GF Chewy Sugar Cookies

8 oz (1.75 cups) ATK GF Flour Blend
4 oz. (.75 cups + 2 Tbsp.) almond flour
1 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
.5 tsp. xanthan gum
8.75 oz. (1.25 cups) sugar, plus 1/3 cup for rolling
3 oz. cream cheese, softened and cut into 8 pieces
8 Tbsp. unsalted butter, melted and still warm
1 large egg
1 Tbsp. vanilla extract

-Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside.  Place 1.25 cups sugar and cream cheese in large bowl.  Place remaining 1/3 cup sugar in shallow dish and set aside.  Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remaining, but will smooth out later.)  Whisk in egg and vanilla and continue to whisk until smooth.  Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms.  Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes (Dough will be sticky and soft.)

Adjust oven rack to middle position and heat over to 350*.  Line 2 baking sheets with parchment paper.  Using 2 soupspoons and working with 2 Tbsp. of dough at a time, portion 6 cookies and place in sugar to coat.  Roll each ball in sugar, then space 2 inches aprat on prepared sheets.  Repeat with remaining dough in batches.  Press dough to 1/2-in thickness using bottom of measuring cup.  Sprinkle tops of cooking evening with sugar remaining in shallow dish for rolling, using 2 tsp. for each sheet (discard remaining sugar).

Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12-14 minutes, rotating sheet halfway through baking.  Let cookies cook on sheet for 5 minutes, then transfer to wire rack.  Serve warm or at room temperature.  (Cookies are best eaten on day they are baked, but they can been cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

ATK GF Skillet Cornbread

11.25 oz. (2.25 cups) cornmeal
1.5 cups sour cream
.5 cup milk
.25 cup vegetable oil
4 Tbsp. unsalted butter
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
.75 tsp salt
2 eggs

-Adjust oven racks to lower-middles and middle positions and heat oven to 450*.  Place 10-inch cast iron skillet on middle rack and heat for 10 minutes.  Meanwhile, spread cornmeal over rimmed raking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.

Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside.  When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.

Using potholders, remove skillet from oven, carefully add butter and gently swirl to incorporate.  Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate.  Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.

Quickly scrape batter into hot skillet and smooth top.  Bake on middle rack until top begins to crack and side are golden brown, 12-15 minutes, rotating skillet halfway though baking.  Let bread cool in skillet on wire rack for 5 minutes.  remove bread from pan and let cool on rack for at least 10 minutes before serving.

ATK GF Chocolate Chip Cookies

8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips

1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Garam Masala Chicken Stew with Peas and Potatoes

Fragrant Garam Masala Chicken Stew with Peas and Potatoes

Ingredients

Nonstick cooking spray

6 large skinless, boneless chicken thighs (about 1 1/2 pounds)

12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)

1 medium onion, thinly sliced

1 1/2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 14 1/2 ounce can reduced-sodium chicken broth

1 8 ounce can no-salt-added tomato sauce

1 cup frozen peas

1/2 cup plain fat-free yogurt

2 teaspoons garam masala

Directions

1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.

2. In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.

3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.

4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more

Swig Sugar Cookies

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Pull-Apart Dinner Rolls

Pull-Apart Dinner Rolls {Gluten-free}

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Recipe from: Michelle @ MyGluten-freeKitchen.com

Recipe type: Yeast Breads/Rolls

Ingredients

• 2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
• 1½ tsp. xanthan gum
• 2 tsp. SAF instant yeast
• ¼ cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

Instructions

1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
2. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
3. Mix on high speed 3 minutes.
4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or ⅓ cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400°.
8. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
9. Brush rolls with additional ½-1 Tablespoon of melted butter.

Notes

Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!

http://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/

Crockpot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup substitute
1 cup salsa 
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Orange Push-Up Smoothie

INGREDIENTS:

1 can orange juice concentrate, slightly thawed

1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)

1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won't taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)

1/2 teaspoon vanilla extract

2 cups ice, or to taste

1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional

DIRECTIONS:

1. Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves.  If desired, add a splash more water or milk.
2. Add the ice and blend until smooth. Serve immediately.

Gluten-Free Bagels

Homemade Gluten-Free Bagels

Yield: One Dozen Bagels     

2 packets active quick-rise dry yeast

2 cups warm water

5 ½ cups Cup4Cup all-purpose gluten-free flour

3 tablespoons sugar

2 teaspoons salt

2 quarts boiling water

2 teaspoons canola oil

  

1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.

2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.

3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.

4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.

5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.

6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.

7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.  

NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.