Does anyone have any recipes for homemade bagels donuts pasta or english muffins? I want to make these.

Here is the recipe for Glazed Doughnuts from my Southern Living cookbook.......

1 package dry yeast
2 T. warm water
3/4 cup warm milk
1/4 cup sugar
3 T. shortening
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1 egg
2 1/2 cups bread flour
Vegetable oil
Glaze

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add the milk and the next 6 ingredients and 1 cup of flour - beat at medium speed of an electric mixer until blended (about 2 minutes). Stir in remaining 1 1/2 cups flour. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.

Punch the dough down and turn out onto a well-floured surface. Knead several times. Roll the dough to a 1/2-inch thickness and cut with a 2 1/2-inch doughnut cutter. Place doughnuts on a lightly floured surface. Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.

Heat 2 to 3 inches of oil to 375 degrees; drop in 4 or 5 doughnuts at a time. Cook about 1 minute or until golden on one side; turn and cook other side about 1 minute. Drain well. Dip each doughnut in glaze while warm, letting the excess glaze drip off. Let cool on wire racks. Makes about 18 doughnuts.

Glaze:

2 cups sifted powdered sugar
1/4 cup milk

Combine ingredients and stir until smooth.

This is the recipe my father used to use for pasta.
1 cup of flour for each person eating dinner
and 1 extra cup of flour for the person who walks in while you are eating dinner
a little bit of salt and warm warm water.
mix all together to form soft dough.
I still use this recipe today to make pasta. And it never fails someone always walks in while we are eating.
My family comes from Italy and they believe in making extra all the time. have you ever seen a skinny Italian?? I know there are NONE in my family.

I found this in my MSWord documents:

English Muffins

1 2/3 cup milk
2 1/2 tablespoons butter
1 package yeast
1 heaping tablespoon sugar
1/3 cup warm water
1 egg
2 teaspoons salt
1 tablespoon vinegar
5 cups unbleached flour
Cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool.
Combine the yeast, water, and sugar. Allow to proof for a few minutes.

Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.

Makes about 16 muffins.

1 Cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110*F/45*C)
1 pkg (1/4-oz) active dry yeast
Cornmeal
5-1/2 to 6 cups all-purpose flour
1 teaspoon salt

Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat unilt the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Then set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.

Line 2 baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)

Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour , about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands, as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.

Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.

Cut the dough into circles wtih ad 3-1/2" biscut cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18).

Transfer the mufins to the prepared baking sheets, spacing them well apart. Springkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height - about 35 to 45 minutes.

When the muffins have risen, heat a large, heavy, ungreased skilletover medium heat. Or you can use an electric griddle heated to 300*. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or two apart.

Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adust the heat if the muffins are browning too uickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1-1/2 dozen.

Splitting: Turn a fork upside down and insert the prongs well into the sides of the muffin all the way around. When you are done, gently pull apart the halves

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