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Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, 1 to 2 hours. Meanwhile, make the filling.Make the apple filling while the dough rises. Heat the butter for the filling in a skillet over medium-high heat until it turns brown and smells nutty. Drain the apples and add them to the pan with the butter. Sprinkle with the sugar and cinnamon, and cook until tender. Add the vinegar and cook until liquid is reduced by half. Set aside to cool.Assemble the fritters. Turn the dough out onto a floured surface. Using a rolling pin, roll the dough into a 1/2-inch-thick rectangle. Starting from the end closest to you, scatter 3/4 of the apples over the surface of the dough, then roll it up in a long tube.Now rotate the tube of dough so it's perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail's shell — the finished dough will look like a large ball.Using a rolling pin, roll out the apple-filled dough ball to a 1/2-thick rectangle. Some apples may pop out — don't worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2-inch squares to make 12 fritters. Use your hand to and pull the four corners of each square towards the center. Again, don't worry about any apples falling out or if they are exposed. Pinch the dough together if needed to create a rough circle.Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in sizeMake the glaze. Sift the powdered sugar into a medium microwave-safe bowl bowl. Stir in the milk and vanilla until smooth. Set aside; warm in the microwave in 10-second bursts if the glaze starts to harden.Deep-fry the fritters. Heat 6 to 7 inches of oil to 360°F in a large Dutch oven. Meanwhile, line a wire rack with paper towels.Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritter with a spider or slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters. (Between batches, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.)Let fritters cool slightly, then brush the glaze on top. Serve immediately.
Full Recipe: https://www.thekitchn.com/recipe-glazed-apple-fritters-210596
light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside.When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes.Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water).Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.
Full Recipe: https://www.thekitchn.com/caramelized-onion-apple-sausage-pasta-recipe-23213304#post-recipe-292620558
Place pineapple, kielbasa, and onions into the bottom of a slow cooker.Combine water and cornstarch in a bowl and whisk until smooth.
Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in the cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
Cover and cook on High until kielbasa is cooked through and the mixture has thickened and reduced, 3 to 4 hours.
Full Recipe: https://www.allrecipes.com/recipe/269039/slow-cooker-sweet-and-sour-kielbasa-with-pineapple/