We are such avid bakers in my house that I totally understand when you say "They are delicious and weill be gone soon and you will not know I ever cooked them."
We will do the chango bars today and use all butter. I never have margaraine and I thought it odd to see that they would use 1/2 cup of each instead of a whole cup of one or the other. I had thought about using shortenign as another poster suggested if the cup of butter didn't work. So then they are like brownies then...that is also what I wanted to know. I had no idea what a chango bar was but the picture inthe book looked kind of like a brownie.
Here is the Jalapeno Bagel recipe which was right after the chango bars in the houghton mifflin second grade reader "Delights"
1 3/4 cups lukewarm water
1/2 teaspoon dry yeast
2 teaspoon salt
1 1/2 tablespoons sugar
5 to 6 cups flour
1/3 cup jalapenos
1/4 cup dried red peppers
Mix water, yeast, salt, sugar. Add flour and jalapenos and mix into a ball. Knead for 10-12 minutes, adding more flour if necessary, until the dough is stiff. Add red peppers and knead for 3 minutes. Let the dough reast tenminutes, then cut into twelve peices with a knife.
Roll each piece of dough on a table to form long tube-like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch and rolling the ends together to make a ring shpe. Make sure each joint is secure or it will come apart while boiling.
Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1 to 2 gallons of water to a rolling boil. Place bagels in boiling water and boil until they float (15 to 30 second). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees F for 10 to 15 minutes or until golden brown.
We are planning to do these on the weekend and I guess we will try the thunder cake sometime next week...okay we are having guests on Tuesday and maybe we can serve it to them and if they eat it and like it maybe I will get the guts to eat a slice! Well, the tomato is acidic so it will react with the baking soda in the recipe...perhaps if you omit the pureed tomatoes you might try buttermilk.