Beef Brisket

This is mostly for myself, since we have had this recipe once before and lost it. Richard's family makes this when we visit them in Palm Springs. It is super yummy and can feed a TON of people. Enjoy!
16-20 Servings

2 1/2 c Ketchup
3/4 c Brown Sugar
1 1/2 c red chili sauce
1 1/2 c red wine vinegar
1 1/2 c water
3/4 cup beer
3/4 c lemon juice
1 1/2 c mustard
1 T celery salt
4 T Worcestershire sauce
2 T soy sauce
2 cloves of minced garlic
1 dash hot pepper sauce
ground pepper to taste
A really, really big beef brisket

Marinate a min of 24 hours up to 3 days
Sear on HOT BBQ
Slow cook in oven at low temperature until 170 internal temp, usually 4-6 hours

Push-cart breads

From my new favorite cook book: the All-New Ultimate Bread Machine Cookbook by Tom Lacalamita

Basic Bagel and Pretzel Dough

• 1 1/2 cup water
• 1 t salt
• 1 T dark brow sugar- packed
• 4 cups bread flour
• 2 1/4 teaspoons dry yeast

1. All ingredients should be at room temp. Liquids should be around 80 degrees F. Add ingredients in the order specified in your bread machine owners manual
2. Select manual/dough cycle
3. At the end of the cycle punch down dough. Let dough rest 5 minutes.
4. Proceed with recipes for pretzels or bagels

FOR Pretzels:
Lightly dust work surface with flour. Shape dough into a 12 inch long cylinder. Cut into 12 1-inch pieces. Roll each piece into 16-inch-long rope.
Form each rope into a horseshoe. Cross ends and twist. Pull ends down through loops. Pinch to hold shape.
FOR GERMAN STYLE METHOD:
Place pretzels on baking pans and sprinkle with salt
Preheat oven to 475 degrees
Bring 2 quarts of water to boil in a 3 quart pot. Add baking soda. Lower to simmer. Place 2 pretzels at a time in the simmering water for about 2 minutes or until lightly golden. Remove with slotted spoon to a wire rack sitting on a baking pan. Sprinkle with salt. Let dry 10 minutes. Place on baking pan.
Bake 8-10 minutes or until brown. Cool on wire rack.
FOR BUTTER-DIPPED METHOD(My favorite):
Preheat oven to 475 degrees
After shaping, place on buttered baking pan.
Generously brush each pretzel with 2 tablespoons of melted butter. Sprinkle with toppings if desired.
Bake in oven 12-14 minutes or until golden brown.
Place on wire rack over baking pan. Pour remaining melted butter into a shallow bowl. Dip the baked pretzels into the butter.
Cool on wire rack.

No Fail French Bread

No Fail French Bread

1 1/4 c. hot water
2 TB sugar
3 1/4 c. flour
1 1/2 tsp salt
3 TB oil
1 pkg instant yeast(2 tsp)

Run on doagh cycle. Shape into french loaf. Brush with egg white or milke. Let rise until double. Bake 375 25-30 mins

Honey Nut Granola

Honey Nut Granola

2 1/2C Oats
1/4 C Brown Sugar(optional)
1/2 C Chopped Nuts or sunflower seeds
1/3 C Honey
1/3 C Melted Butter
1/4 C wheat germ, oat bran, coconut or sesame seeds(can do more than one of these)
1 tsp cinnamon
2 tsp Vanilla

Combine. bake in lightly greased 9X13 pan at 325 degrees for 20 minutes. Stir occasionally. Cool on un-greased cookie sheet. After it is cooled you can add: 1/2 C dried fruit. Eat plain or with Milk

Mini German Pancakes

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients. Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.

Bread Machine Rolls...Yum!

Tender Bread Machine Rolls

3/4 cup milk, slightly warmed
6 tablespoons butter or margarine, softened and cut into pieces
1 egg, slightly beaten
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons yeast

Place ingredients into bread machine in order instructed by the manufacturer. Usually all wet, (as listed above) or all dry first. Set machine to dough cycle. (usually 90 minutes) When dough cycle is complete, remove dough onto floured board.

Cut dough in equal sized pieces and place into greased muffin tins. You should have exactly 18 rolls or you can shape them another way you prefer and place on a cookie sheet.

Cover and let rise in a warm place for thirty minutes or until doubled in size.

Sesame Noodles...SO GOOD

These fabulous noodles taste great cold too! After the last step, I sprinkled on Sesame seeds and that added a nice touch. Yummy and simple and I had all of these things on hand!

12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons seasoned rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (I didn't use this)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin (if you have them)
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!