Check out this recipe I found on Allrecipes.com!
Posted using ShareThis
I took one of these pies to my son and DIL when I was blessed to eat dinner with them and gave one to our other son and his wife and kids. We haven't heard from either yet but I'll post if they did or didn't like it when I hear:)
Love,
Sandy
Tuesday, June 9, 2009
Brooke's Best Bombshell Brownies Recipe from Allrecipes.com
Check out this recipe I found on Allrecipes.com!
Posted using ShareThis
These were so so.
Not spectacular but very chocolate-y.
;)
I will just copy and paste the actual recipes bec the share feature I tried from allrecipes.com didn't work for some reason. I'll keep playing with it when I have time and I'll see if I can make it work.
Love,
Sandy
Posted using ShareThis
These were so so.
Not spectacular but very chocolate-y.
;)
I will just copy and paste the actual recipes bec the share feature I tried from allrecipes.com didn't work for some reason. I'll keep playing with it when I have time and I'll see if I can make it work.
Love,
Sandy
Monday, June 8, 2009
His Offered Hand
Homemade Biscuits
Tomato Gravy
Salmon Patties
The Sunday meal we had with our oldest son, D-I-L, and grandbabies turned out so well!
In church, I was drifting from listening to the announcements and wondering what I could make for lunch.
Thoughts of our somewhat meager pantry shelves and narrowing refrigerator supplies gave little hope.
Our hope is in God. Our provision is from Him. He fed the multitudes with few loaves and a small number of fish.
I prayed.
No ideas came to me and tears stung my eyes out of frustration. I couldn't seem to think or get into the mind frame to make a meal.
I got home and assessed what was here and realized we had the ingredients for homemade biscuits and tomato gravy.
The only problem was . . . I had no tomatoes! I thought there was a can or more left but they were all gone. I did glance over and see a can of salmon so I decided on salmon patties.
The desire to make the meal could not be found, pulled up, or coerced into joining me. I wanted to leave the kitchen and I SO did not want to pull the meal together. Even the smallest task seemed to taunt me.
Tears came. I worked through them and something really great happened.
The Lord came alongside me somehow and kicked things into action.
It didn't come from me. I obviously and openly did not have it in me.
He met me where I was and I needed Him. I didn't need more groceries because the more I moved... the more bounty I saw. I just needed Jesus!
I decided to toss my usual perfectionistic habits out the window to make the recipes with what I had. The only thing I was missing for the salmon patties was onion so I just omitted it! I didn't have tomatoes so I opted for regular gravy.
I started two batches of biscuits and as I was putting those together, my sister came in with ... guess what? A netted bag of little on-the-vine tomatoes! She had no idea I needed these or the other things she brought but God knew.
I simmered the little tomatoes in some chicken broth and as soon as the gravy was made and ready for them... I popped them out of the skins and stirred them into the gravy. I used a hand blender to thicken up and break them up and the gravy turned out as good as it ever has!
The biscuits came out of the oven hot and comforting and I had butter to touch the tops.
The salmon patties were possibly the best I've ever made.
Our meal was not lacking in the least. When the table was set, we had a lovely and filling meal that fed two families.
How good are the lessons our Lord blesses with.
I started out despairing, weary, over whelmed and without a lot of shining hope. I saw the least.
By the time my Loving Lord was done yesterday. . . my vision saw the real way things were and not what the world showed.
We had meat. . . and good meat on our plates. We had hot and homemade bread and nutritious gravy. We had vacuum prepared coffee with a good half-n-half for creamer and raw sugar instead of white.
We went to my mom's 30 minutes away to visit a few hours later and she had a simmering pot of homemade vegetable soup. It was packed full of fresh carrots, celery, potatoes, corn, lima beans and more. So good!
She served the hearty soup with homemade chicken salad sandwiches and iced tea.
After this, we ate fresh pears and fudge pops.
Then was our mouth filled with laughter, and our tongue with singing: then said they among the heathen, The LORD hath done great things for them.
The LORD hath done great things for us; whereof we are glad.
Turn again our captivity, O LORD, as the streams in the south.
They that sow in tears shall reap in joy.
He that goeth forth and weepeth, bearing precious seed, shall doubtless come again with rejoicing, bringing his sheaves with him.
Psalm 126:2-6
Tomato Gravy
Salmon Patties
The Sunday meal we had with our oldest son, D-I-L, and grandbabies turned out so well!
In church, I was drifting from listening to the announcements and wondering what I could make for lunch.
Thoughts of our somewhat meager pantry shelves and narrowing refrigerator supplies gave little hope.
Our hope is in God. Our provision is from Him. He fed the multitudes with few loaves and a small number of fish.
I prayed.
No ideas came to me and tears stung my eyes out of frustration. I couldn't seem to think or get into the mind frame to make a meal.
I got home and assessed what was here and realized we had the ingredients for homemade biscuits and tomato gravy.
The only problem was . . . I had no tomatoes! I thought there was a can or more left but they were all gone. I did glance over and see a can of salmon so I decided on salmon patties.
The desire to make the meal could not be found, pulled up, or coerced into joining me. I wanted to leave the kitchen and I SO did not want to pull the meal together. Even the smallest task seemed to taunt me.
Tears came. I worked through them and something really great happened.
The Lord came alongside me somehow and kicked things into action.
It didn't come from me. I obviously and openly did not have it in me.
He met me where I was and I needed Him. I didn't need more groceries because the more I moved... the more bounty I saw. I just needed Jesus!
I decided to toss my usual perfectionistic habits out the window to make the recipes with what I had. The only thing I was missing for the salmon patties was onion so I just omitted it! I didn't have tomatoes so I opted for regular gravy.
I started two batches of biscuits and as I was putting those together, my sister came in with ... guess what? A netted bag of little on-the-vine tomatoes! She had no idea I needed these or the other things she brought but God knew.
I simmered the little tomatoes in some chicken broth and as soon as the gravy was made and ready for them... I popped them out of the skins and stirred them into the gravy. I used a hand blender to thicken up and break them up and the gravy turned out as good as it ever has!
The biscuits came out of the oven hot and comforting and I had butter to touch the tops.
The salmon patties were possibly the best I've ever made.
Our meal was not lacking in the least. When the table was set, we had a lovely and filling meal that fed two families.
How good are the lessons our Lord blesses with.
I started out despairing, weary, over whelmed and without a lot of shining hope. I saw the least.
By the time my Loving Lord was done yesterday. . . my vision saw the real way things were and not what the world showed.
We had meat. . . and good meat on our plates. We had hot and homemade bread and nutritious gravy. We had vacuum prepared coffee with a good half-n-half for creamer and raw sugar instead of white.
We went to my mom's 30 minutes away to visit a few hours later and she had a simmering pot of homemade vegetable soup. It was packed full of fresh carrots, celery, potatoes, corn, lima beans and more. So good!
She served the hearty soup with homemade chicken salad sandwiches and iced tea.
After this, we ate fresh pears and fudge pops.
Then was our mouth filled with laughter, and our tongue with singing: then said they among the heathen, The LORD hath done great things for them.
The LORD hath done great things for us; whereof we are glad.
Turn again our captivity, O LORD, as the streams in the south.
They that sow in tears shall reap in joy.
He that goeth forth and weepeth, bearing precious seed, shall doubtless come again with rejoicing, bringing his sheaves with him.
Psalm 126:2-6
Thursday, May 21, 2009
London Broil and Sides
My mom came over with Papa and the twins and we made a quick meal together. It was very loud because the rain was pouring down and the kids couldn't play outside. It turned out a very comforting food and we followed directions between a Bobby Flay show and the following:
Mom's Pan-fried London Broil Steak
Ingredients
2 lb top round cut of steak
Dry mustard
Salt
Pepper
Butter, softened to room temperature
Method
1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Use a meat pounder to even out the thickness of the steak if necessary.
Cut away any tough connective tissue on the surface of the steak.
2 Heat a large, cast iron skillet to medium high heat. Rub soft butter over both sides of the steak and place in pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned.
At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice, it's done. Mom uses a finger pressure method to test for doneness.
3 If you have a thicker steak, as we did in the steak pictured, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.
You want to cook the steak only to medium rare, as cooking it further will make it more tough.
4 Slice the steak thinly, against the grain, on a diagonal.
Serves 4.
www.elise.com
For a side dish: I found pasta in the fridge (egg noodles) and thawed broccoli. I tossed these in a hot wok with some oil until heated all the way through after adding a sprinkling of Kosher salt.
I used some of the drippings of the meat and some butter to make up a cheese gravy. I just heated the drippings and butter and whisked an equal amount of ground pastry flour until smooth. After that, I added milk to make as much as we'd need and when it was almost at the desired consistency ... I added a cup or two of shredded, sharp, cheddar cheese. I stirred until all was smooth and added a few jigs of worcestershire sauce. This was poured over the broccoli and egg noodles.
More from our kitchen later!
Mom's Pan-fried London Broil Steak
Ingredients
2 lb top round cut of steak
Dry mustard
Salt
Pepper
Butter, softened to room temperature
Method
1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Use a meat pounder to even out the thickness of the steak if necessary.
Cut away any tough connective tissue on the surface of the steak.
2 Heat a large, cast iron skillet to medium high heat. Rub soft butter over both sides of the steak and place in pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned.
At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice, it's done. Mom uses a finger pressure method to test for doneness.
3 If you have a thicker steak, as we did in the steak pictured, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.
You want to cook the steak only to medium rare, as cooking it further will make it more tough.
4 Slice the steak thinly, against the grain, on a diagonal.
Serves 4.
www.elise.com
For a side dish: I found pasta in the fridge (egg noodles) and thawed broccoli. I tossed these in a hot wok with some oil until heated all the way through after adding a sprinkling of Kosher salt.
I used some of the drippings of the meat and some butter to make up a cheese gravy. I just heated the drippings and butter and whisked an equal amount of ground pastry flour until smooth. After that, I added milk to make as much as we'd need and when it was almost at the desired consistency ... I added a cup or two of shredded, sharp, cheddar cheese. I stirred until all was smooth and added a few jigs of worcestershire sauce. This was poured over the broccoli and egg noodles.
More from our kitchen later!
Tuesday, May 19, 2009
Lunch & Dinner: Monday
Stir fry with cooked chicken added over basmati rice
Whole grain spaghetti
Peanut butter bars
I am so tired. I have been up since 5:30 am and haven’t stopped for much of the day.
This post will possibly reflect that. Smiles…
The stir fry stretched really well. My DIL and I served three children and ourselves and later, our home-for-the-summer son and teen daughter.
I am now trying out different recipes for stir fry as well as buying big, frozen bags with sauce packets in them. There are some ridiculously expensive smaller versions not at all worth the money and I don’t purchase those. The bags I buy are usually quite large and are all vegetables. I add my own meat when meals call for it but keep it out most of the time.
The last trip to Sam’s yielded a big bag of stir fry for a very low price and it was devoured both times I made it. There are two sauce packets per bag so I make two large meals for two or more families out of each one.
I put the sauce packet in hot water while heating up and then oiling the wok and then toss the vegetables in. I stir them around for five or more minutes --- just until there is nothing frozen or cold and then add the sauce packet. There are basic directions on the bag and I somewhat follow those.
I have always made the boil-in-a-bag rice (long grain white or brown) and this is such an easy way to make it. You literally just throw the bag (or in our case two bags at a time or more) in boiling water and let boil for around 10 minutes. When cooking time is complete, you just pull the bag out, open and empty!
I have battled making different kinds of rice over the years and finally settled on not making it anymore until I could afford a rice cooker. I had one I used a lot but it was aluminum and non-stick and I quit using either of those in my kitchen.
After reading various things online, watching uploaded videos, reading “how-to’s” and more. . . I decided to dive back. I have heard too many success stories to give up.
One thing I always do is rinse/wash the rice. I pour water to cover it and swish that around… scooping off/out anything that floats to the top. This is a sanitary thing because from harvesting to our stove tops … a lot can happen. There are other reasons but this is getting long so I’ll carry on.
I then put it in a wire mesh sieve/drainer and rinse under cold, running water for a few minutes. Next, I soak it anywhere from a few minutes to overnight depending on what I’m making when.
At least one place (and I think possibly the first) I found out about soaking the rice beforehand was Sally Falon’s: Nourishing Traditions cookbook. I also check out and try out many of the recipes on my friend, Crystal’s: www.thefamilyhomestead.com blog and site. I share her name/site a lot, I know. Great help in homemaking and more!
Anyway, a friend on my cleanandcozyhome email list (hi, Mary Lou!) told me how to soak rice for awhile and cook without draining. All of these combined have been ways the Lord allowed me to learn the art of making beautiful rice!
After years of a mess to clean with rice stuck all over the bottom of my cooking pans… I can have rice done better than in the rice cooker I used to use!
I don’t have my notes on brown rice right now because I am still without my computer where all that info is. I will share my most used rice because we get it in huge bags from Sam’s. This is the Basmati Rice I mentioned above.
Here are the basic instructions:
How to make basmati rice
(I will use the most used amount here but you can make any quantity you want. Just do the ratio of twice the amount of water as rice)
Rinse really well. Put in water and take off anything that floats. Put two cups or desired amount in a pan and cover with twice the water . Four cups for the two here and so on .
Let sit with lid on until ready to cook.
Bring to a boil. As SOON as it starts boiling, cover, put on lowest possible heat (I often use a simmer mat {http://simmermat.com/} and set a timer for exactly 20 minutes. Do not open the lid, jar it, or anything for the whole 20 minutes. Beautiful results!
For dinner, we had Quick Chicken Spaghetti and for a snack in the day, we ate the Peanut Butter Chocolate Bars and hot cups of coffee!
For the Quick Chicken Spaghetti, I cut up two chicken breasts and used the blade to “grind” them in the food processor. Even though the results were delicious, I will definitely seek a different route next time. The raw chicken was very hard to clean and I didn’t like trying. The last time I used chicken breasts in spaghetti, I had cooked chicken breast and ground that so I’ll probably do it that way from now on.
Anyway, I browned the ground chicken breasts just like ground beef in my cast iron skillet but with some olive oil and butter. This was added to a big jar of commercial spaghetti sauce (we are now trying to make our own to cut down on sodium but we keep a few big jars from Sam’s shopping trips. There are many times around here that we’ll go from one family to two, three, four or more at a time so I need to have fast ideas when those times happen!
The meal turned out so nice when I grated fresh parmesan over them. If I had more time, I would have put the whole grain spaghetti in a baking dish, covered with the sauce, covered and baked until really hot. Then, I would have grated the cheese over the top and broiled for a minute or few. Whole grain pastas hold up really well to baking.
Lastly:
Peanut butter bars from www.thefamilyhomestead.com. These served three families and were a huge hit with every single age. The only thing my daughter and I didn’t care as much for were using butterscotch chips instead of chocolate. I was out and took a chance but I don’t like butterscotch chips in the first place. I can’t wait to try them with what this called for!
Peanut Butter Chocolate Bars
½ cup butter
½ cup cane juice crystals (I had none so I used brown sugar and the Sucanat called for)
½ cup Sucanat
½ cup peanut butter (no added sugar and non hydrogenated)
½ t vanilla
1 cup whole wheat pasty flour
1 cup quick oats
¼ t salt
1 cup chocolate chips, grain sweetened if possible (used butterscotch chips my sister gave us)
Icing
1 cup powdered Sucanat (or powdered sugar if you can’t find the powdered sucanat)
¼ cup peanut butter
3T milk
Heat oven to 350. Spray 9x13 pan with non stick spray. In Bosch (or KA) combine butter, sugars, peanut butter and vanilla until smooth.
In a small bowl combine flour, oats and salt. Add this mixture to the butter mixture in your mixer. Mix all until just combined.
Press dough into pan. Sprinkle chocolate chips on top. Bake for 20 minutes.
While cookie bars are baking make Icing…
Combine powdered sugar and peanut butter in mixer bowl. Add milk until icing consistency. Add more milk if too thick and a little more powdered sugar if too thin.
After you take the bars out of the oven pour icing over the top while the bars are still warm. Swirl the icing with the chocolate chips. Let it cool completely. Cut into bars.
*Note*
These definitely do better when you let cool completely like suggested. I tried to hurry things up by starting the cutting while they were still hot and it was messy. Left the rest alone and they did much better when cooled.
Saturday, May 2, 2009
Low Cost and Little Effort Main Dishes
We have been working during fat and lean times alike to be wise with our budget. This is especially important in the food department because when we tracked our spending (we have learned SO much from Dave Ramsey and Crown Financial Ministries) and food is one of the biggest expenses.
A cookbook very helpful in this area (I've mentioned it before) is:
Farm Journal's Country Cookbok. I have three really good recipes (tried and true) and at least two families LOVED all of them. Simple ingredients, quick and easy to make and comfort foods... great all around. I've included the recipes with the notes from the cookbook under the recipe title.
Note: I've also tried one or two of the egg recipes in this book and it was so good (along with excellent info) that I'll be sharing alot more from here!
Mixy-Burgers
You spoon seasoned meat mixture over hot buns --- quick, easy, and good.
1 T. shortening
½ c. chopped onion
¼ c. chopped green pepper
¼ c. chopped celery
1 1b. ground beef (I used ground venison)
¼ c. cheddar cheese, diced
1 (8 oz.) can tomato sauce
1 T. vinegar
1 T. sugar
1 ½ tsp. Worcestershire sauce
1/8 tsp. pepper
1 tsp. salt
4 or 5 toasted hamburger buns, split in halves
• Melt shortening in top of chafing dish or heavy skillet directly over heat. Add onion, green pepper and celery; cook until lightly browned.
Add beef; stir with fork or spoon while meat browns.
•
Add remaining ingredients, except buns. Simmer 10 minutes, stirring occasionally. To serve, spoon onto warm buns. Eat with fork. Makes 8 to 10 servings.
Our oldest son, his wife and our grandbabies joined us for this meal and the men and children were outside. When we called them in for this one --- they went on and on!
All of us inside had the same reaction and decided on repeating these regularly.
Hamburger/Cheese Biscuit Ring
Savory meat mixture waits for tardy people. Add biscuits and bake when they arrive. Or fix meat a day ahead, chill and reheat at serving time.
2 lbs. ground beef (I used ground venison)
1/3 c. chopped onion
1 can condensed cream of celery soup
½ c. tomato juice
¾ c. beef bouillon
¼ c. ketchup
1 tsp. chili powder
¼ c. sliced pimento –stuffed olives
Cheese biscuits
Sliced pimento-stuffed olives (for top)
*Brown ground beef and onion in large skillet; pour off excess fat.
Add all ingredients except biscuits; simmer until slightly thickened.
* To serve, spoon meat into center of platter and surround with hot Cheese biscuits. Garnish with sliced pimiento- stuffed olives. Makes 6 servings.
Cheese Biscuits: Cut ¼ c. shortening and 1/3 c. shredded Cheddar cheese and 2 c. all-purpose buttermilk biscuit mix. Add 2/3 c. milk; stir with fork to make a soft dough; beat 15 strokes. Drop tablespoons full of dough onto greased baking sheet. Bake in a very hot oven (425) 12 to 15 minutes. Makes 12 large biscuits.
(This could be very versatile. It was tasty following the recipe and I love the idea of having it convenient for differing serving times. My husband is an independent business owner and his meal times are very erratic most of the time. This gives me an old fashioned and hearty meal to have ready at short notice.
Easy Burgers
Egg and milk help hold the meat together in these drop patties
2 eggs
1 tsp. salt
1/8 tsp. pepper
1 T. flour
1 T. finely chopped onion
1 lb. ground beef (I used ground venison)
¼ c. milk or cream
2 T. fat
• Beat together eggs, seasonings and flour until smooth. Stir in onion, beef and milk; mix well.
• Drop 12 spoonfuls into hot fat in skillet; flatten to make small patties.
• Cook 2 to 3 minutes; turn and cook on other side. Serve between slices of buttered bread or in toasted buns. Makes about 12 thin patties.
(We tried these before we put them in buttered bread and they were so delicious! We have decided next time to eat them without any bread.)
I served these with fried okra.
I soaked cut okra (partially thawed from the freezer) in an egg and milk mixture for a few minutes.
Next, I just poured some Cornmeal Mix into a bowl and added some Kosher salt and freshly ground pepper. I heated oil in a cast iron skillet and as each little "batch" got coated completely, I fried until lightly browned. The entire platter and bowl full of them was gone by the end of lunch! We had a rare treat because my DIL had these on a Wednesday (we spend Wednesday's together with the grandkids) and both of our husbands managed to be here to eat with us!
English Muffins
I've been hoping to make these English Muffins for awhile now. I thought I sent this recipe along with what we were doing the day we made them but if I did... it must be on my computer. The one I cannot access... still!
Nana and Papa were here with the twins (Summer & Seth/4 years old) and we had homemade English Muffins for the first time. What huge hits! I let my dough rise in our dehydrater and it worked out very well. I made little sticks and tiny biscuits with the stray, left-over pieces and they were more popular than the regular sized!
We had these with a chicken salad my daughter, Lauren made. My parents, husband, and self declared it to be the best chicken salad ever! So completely delicious scooped onto hot, homemade English Muffins. I made mine on a cast iron grill (flat side) on the gas stove top.
Kim in Latvia made these first and she gave me the recipe (and has these on her blog: livinginlatvia.wordpress.com) --- I'm guessing at the link. Don't have the info handy so I'll contact her and get it if needed. I cannot recall if this is the exact one she sent from allrecipes.com or not. I'm sharing it as I think it is but will come back and change it if I'm wrong.
Am I ultra organized right now or what?
English Muffins
---notes from original recipe sender---
"I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had."
Ingredients:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/1/2009
Nana and Papa were here with the twins (Summer & Seth/4 years old) and we had homemade English Muffins for the first time. What huge hits! I let my dough rise in our dehydrater and it worked out very well. I made little sticks and tiny biscuits with the stray, left-over pieces and they were more popular than the regular sized!
We had these with a chicken salad my daughter, Lauren made. My parents, husband, and self declared it to be the best chicken salad ever! So completely delicious scooped onto hot, homemade English Muffins. I made mine on a cast iron grill (flat side) on the gas stove top.
Kim in Latvia made these first and she gave me the recipe (and has these on her blog: livinginlatvia.wordpress.com) --- I'm guessing at the link. Don't have the info handy so I'll contact her and get it if needed. I cannot recall if this is the exact one she sent from allrecipes.com or not. I'm sharing it as I think it is but will come back and change it if I'm wrong.
Am I ultra organized right now or what?
English Muffins
---notes from original recipe sender---
"I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had."
Ingredients:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/1/2009
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