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No-Boil Bagels

If you’ve ever wanted to enjoy crispy-on-the-outside, chewy-on-the-inside everything bagels without leaving home, well, this is the recipe for you – no boiling required!

BAGEL DOUGH:
2 cups self-rising flour
½ cup plain, nonfat Greek yogurt
½ tsp salt
¾ cup water (room temp or warm)
1 tsp active yeast (If you’re using yeast that comes pre-portioned, note that this is less than half of a full packet.)
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TOPPINGS:
1 egg
1 tsp water
Pinch of sea salt
“Everything” seasoning

Geshmirta Matzah

30 minutes

Geshmirta is a Yiddish word that means to shmear or spread something on top of something else. Geshmirta is a Yiddish word that means to shmear or spread something on top of something else. 

3-4 sheets of matzah
8-oz. container of whipped cream cheese
1 egg
½ tsp vanilla extract
2 tbsp of sugar
2 tbsp of sour cream, cream, or Greek yogurt
2 tbsp of sugar mixed with ½ tsp cinnamon

Apple Hamantaschen Galette

Try a family-sized dessert for Purim - a fruit-filled galette in a triangular shape.

DOUGH:
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
6 oz. (one and a half sticks) cold unsalted butter, cut into cubes
3 1/2 tablespoons ice water
1 1/2 teaspoons lemon juice
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FILLING:
3 apples, peeled, cored, and sliced
1/2 cup dried cranberries
Zest and juice of half a lemon
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Pinch salt
1 1/2 tablespoons cornstarch
1 egg
Turbinado sugar, optional

Crusty Olive Bread

What could make a crusty loaf of artisanal bread even better? Olives!

3 1/2 cups unbleached or bread flour (or a combination of 3 cups white flour, 1/2 cup whole grain flour)
1 scant tablespoon active dry yeast
1 teaspoon salt
1 1/2 cups lukewarm water
1 3/4 cups olives, pitted, patted dry and coarsely chopped (a mixture of Kalamata and green olives is attractive and delicious)