Cake, bagel recipes are offered for Kats

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

An unidentified reader shares this pineapple cake recipe.

Pineapple Cake

1 ¾ cups granulated sugar

1 ¾ cups all-purpose flour

1 teaspoon baking soda

2 eggs, well beaten

1 (20-ounce) can crushed pineapple in juice

1 (8-ounce) package cream cheese, softened

¼ cup (½ stick) butter or margarine

2 tablespoons milk

1 pound confectioners’ sugar

Heat oven to 350 degrees.

Grease a 9-by-13-inch baking dish.

In a mixing bowl, combine the granulated sugar, flour, baking soda, eggs and pineapple and mix well. Pour batter into prepared pan and bake 30 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.

In a separate bowl, beat together the cream cheese, butter, milk and confectioners’ sugar. Frost cooled cake.

Refrigerate until ready to serve.

Barbara Sue Turner shares this recipe for bagels in response to Betty Hyde’s request.

Editor’s note: The key to chewy, yet tender bagels is the boiling step. As tempting as it may be, don’t skip it. And for the best flavor, use malt syrup. Malt syrup is available at specialty stores and online.

Homemade Bagels

2 ¼ teaspoons (1 envelope) active dry yeast

1 cup PLUS 1 tablespoon warm water

2 ½ teaspoons granulated sugar

1 tablespoon melted vegetable shortening

1 tablespoon PLUS 1 ½ teaspoons malt syrup or brown sugar, divided use

1 ¾ teaspoons salt, divided use

4 to 4 ½ cups bread flour, divided use

Cornmeal

Desired toppings such as poppy seeds, freeze-dried onions, sesame seeds and/or chopped nuts, optional.

In a large, heavy-duty mixing bowl, combine the yeast, water and granulated sugar. Let stand 5 minutes or until yeast dissolves and mixture is foamy.

Stir in the melted shortening, 1 ½ teaspoons of the malt syrup, 1 ¼ teaspoons of the salt and 1 cup of the bread flour and mix well. Gradually add the remaining flour. Knead by hand or in a stand mixer fitted with a dough hook until dough is smooth and elastic. Let rest, covered, for 15 to 20 minutes.

Punch down and divide into 8 equal pieces. Roll each piece into a rope about 10 inches long, tapering the ends. Wet the ends and seal ends together to form a ring, stretching the top over and around the bottom end, pinching them together underneath. Let rise, covered, on a floured board for 15 minutes or until puffy.

Meanwhile, heat oven to 425 degrees.

In a large pot, combine 4 quarts water, the remaining malt syrup and ½ teaspoon salt. Bring to a boil. Drop dough rings, one at a time, into boiling water. When dough surfaces turn over and continue boiling 45 seconds. Repeat with remaining dough. Place boiled dough rings on a baking sheet lightly dusted with cornmeal.

Sprinkle with desired toppings, if using. Bake 20 to 25 minutes or until golden brown.

Makes 8 bagels.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

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