Homemade English Muffins

I got this recipe from a friend's blog: www.motherhoodnaturally.com/scratchcooking

My stove top is very hot, and the outsides cooked very quickly in my cast iron, so I had to turn the heat to medium -low and make the dough rounds thin (they plump a bit when cooked) and the middles will be raw if the outsides cook too quickly.

Make sure to use a fork to cut them open! 

 

English muffins

1c milk
2 TB sugar
2 ¼ tsp. yeast
1c warm water
¼ c melted butter
6c flour
1 tsp salt
cornmeal

Combine sugar, yeast and water. Let proof until foamy.
Warm the milk until warm to the touch. If it’s too hot, it’ll kill the yeast.

Add milk, butter and salt to the water/yeast/sugar mix.

Add flour until dough forms. Knead until smooth and elastic, adding flour as necessary. Let rise until double. Punch down and roll into a tube shape about as round as typical English muffins. Cut about 1.5-2 inch rounds off the tube, dust with cornmeal and set aside. Once you have cut your rounds (you’ll end up with about 18 of them), let them rise another 20 minutes.

Cook in an ungreased skillet on medium heat about 8 minutes per side. You want them to get a light shade of brown but you don’t want them to burn. Adjust heat until you find the right setting.

Pumpkin Scones

Pumpkin Spice Scones

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powderered Sugar Glazze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1.TO MAKE THE SCONES:
2.Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5.Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7.TO MAKE THE PLAIN GLAZE:.
8.Mix the powdered sugar and 2 tbsp milk together until smooth.
9.When scones are cool, use a brush to paint plain glaze over the top of each scone.
10.AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11.Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Pie Crust

Cools' Pie Crust Recipe

Makes 2 double crusts

3 c. flour
1 ¼ c. shortening (you can use cold butter, to be healthier, but it never is quite as flaky)
1 t. salt
Cut together.
1 egg, well beaten
5 t. water
1 T vinegar
Mix. Pour liquid mixture into flour mixture and mix with fork.


Some extra tips for you over achievers...
For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
Remember to cut vents (make them decorative!) in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

Classic Dinner Rolls

I tried this recipe that Steph put on her blog, and the rolls were awesome! I made them for our weekly shared meal, and got lots of compliments. I only have a 12 ct. muffin tin, so I just formed the rest of the dough into rolls on a baking sheet.

1 c. whole milk

6 T. butter (room temp.)
1 T. yeast
1/4 c. warm water
2 eggs
3 T. sugar
4+ c. flour
1 T. salt
more butter

1. Heat milk to 120 degrees; add the butter let sit until room temp.

2. In different bowl, dissolve yeast in water. Add cooled milk, eggs, and sugar to dissolved yeast and stir. With a wooden spoon add 2 c. flour and salt, add remaining flour 1 c. at a time...stirring vigorously for 3-5 minutes until dough is smooth and elastic.

2. Cover with plastic wrap in bowl and let rise 1-2 hours.

3. Butter muffic tins. Gently press dough to deflate. Pinch off one inch balls of dough and put (about 3 balls each) into muffin cups.

4. Let rise in moderately warm area until the rise, doubled in size. About 1 hour.

5. Heat oven to 400. Bake rolls for 20 minutes. Remove from oven and brush with butter. Return to oven for 1-2 minutes. Remove and let cool for 5 minutes.

EAT!

This is an abbreviated version of Better Home and Gardens recipe entitled "Classic Dinner Rolls"

Millet Muffins

Millet Muffins are my new fav and are much easier when you are going for an easy cornbreadish side for a smaller group.

2 1.2 c. flour
1/3 c. millet flour I grind mine in our coffee grinder!
1 t. baking powder
1 t. soda
1 t. salt
1 c. buttermilk I use kefir
1 egg
1/2 c. oil I use coconut oil and omit the honey because it is sweet enough with the coconut oil
1/2 c. honey

Scones to die for!

Cranberry Orange Scones

Makes 8 scones

1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cranberries
1 teaspoon grated orange zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

Directions 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. 2. In a bowl, combine flour, baking powder, sugar, and salt. Add butter by pinching cubes of butter with your fingers until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cranberries and orange zest. 3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky. 4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. 5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

Finish it off with an Orange Glaze.

1 1/2 tablespoons freshly squeezed orange juice
3/4 cups confectioners' sugar
1 teaspoons freshly grated orange zest

Directions

In a medium bowl, stir together the juice, zest, and sugar until thick and shiny.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Makes 3 loaves

3 eggs
3 c. sugar
1 c. oil
2/3 c. water
2 c. pumpkin
Mix. Set aside.
3 1/3 c. flour
2 t. soda
1 t. cinnamon
1 12 oz. package of chocolate chips
1 ½ t. salt
1 t. allspice
Mix. Add first mixture. 350 1 + hour

Oil Pie Crust

Oil Pie Crust
Makes 2 crusts

1 1/8 c. flour
1/3 c. oil
1/6 c. milk
½ t. salt

Baking Powder Biscuits

Baking Powder Biscuits
3 c. flour
2 ¼ t. baking powder
1 ½ t. salt
½ t. cream of tartar
½ c. lard (You can use butter, but they are not nearly as fluffy)
Cut up.
Add Milk
Knead VERY lightly.
400 15 minutes

Granny Wilson’s Cornbread

Granny Wilson’s Cornbread

½ c. Sugar
1 ¾ c. WW Flour or 2 c. White Flour
1 c. Cornmeal
1 T. BP
1 ¾ c. Milk
½ c. Oil
2 eggs

Mix together and beat well. Pout into 9X13 oiled pan. Bake at 375 for 30 min.

DOUBLE CHOCOLATE MUFFINS

These were a yummy warm snack after playing hard out in the snow. They could stand to be a little more moist. Any suggestions to help with that?

2 c. flour
1 c. unsweetened cocoa
1 c. sugar
1 tbsp. baking powder
1 lg. egg
1 c. milk
1/2 c. butter, melted
1 1/2 c. mini chocolate chips
1/2 tsp. salt

Zuchinni or Carrot Muffins

Here is a healthy snack for you to enjoy!

Ingredients:
1 ½ cups grated zucchini or carrots (any combination)
½ c. oil
½ c. honey (brown sugar or molasses can be substituted)
2 eggs
1 tsp. vanilla
1 ½ c. whole wheat flour
½ t. baking soda
½ t. salt
1 ½ T. cinnamon
½ c. raisins
½ t. nutmeg
½ c. chopped nuts (optional)

Steps:
1) Grate carrots and zucchini.
2) Beat together oil and honey. Beat in eggs and vanilla.
3) Sift dry ingredients together and add to liquid mixture.
4) Bake in greased muffin tins at 350 for 12-15 minutes.
5) Cool in pan for 10 minutes. Invert onto wire rack.
6) Wrap, label and refrigerate or freeze if not eating that day.


Tip: Measure the oil in measuring cup first, and then measure the honey. Both will pour out quickly without the honey sticking to the side of the cup.