Homemade English Muffins October 31, 2011

Homemade English Muffins

English Muffins

• 1 cup hot water
• 1/2 cup milk
• 2 tsp honey
• 2 tsp salt
• 4 cups flour
• 2 tsp instant yeast
• 3 Tbs. softened butter
• Cornmeal

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. Mix until you have a loose batter.

Cover the mixture and let rise for about 1 hour. It will look like this after an hour.

Add the butter and the remainder of the flour. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles.

Let rise until doubled. Cook on a hot (about 350 degrees), well buttered griddle until they are light brown.

Turn once while cooking.

Cool and eat… or eat while hot, I cut them in half but you can also pry them open with a fork.

 

These taste so much better than store bought muffins and are easy to make!

 

*Got this recipe from The Happy Housewife

Drop Biscuits

 

Drop Biscuits

1 cup unbleached flour

1 cup whole wheat pastry flour

1 Tablespoon baking powder

1/2 teaspoon salt

3 Tablespoons light olive oil

1 egg

3/4 cup milk

Preheat oven to 450°. In a large mixing bowl combine flours, baking powder,
and salt. In another bowl, combine oil, egg, and milk. Fold wet mixture into
dry and drop by scant 1/4 cup fulls onto cookie sheet. Bake for 10 – 15 minutes
or until golden brown.

*Recipe from Good Cheap Eats

Brownies

Brownies

Dry team:

1 cup sugar

2/3 cup flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

Wet team:

1/2 cup oil

2 eggs

1 teaspoon vanilla

Mix-ins: choose 2 or 3

1/4 cup walnuts, chocolate chips, marshmellows, or M&Ms

2 teaspoons instant coffee

1/4 teaspoon cinnamon

Preheat oven to 350. Grease an 8-inch square pan. Place wet team in large
mixing bowl and whisk to blend. Add dry team to the wet. Stir gently to
combine. Fold in mix-ins. Spoon into prepared baking pan. Bake until tester
comes out with few crumbs attached, about 25 to 30 minutes. Cool. Cut into
squares.

If preparing this as a mix, mark a quart-size ziptop bag with wet team
ingredients and baking instructions. Combine the dry team in bag and seal.
Store in pantry until ready to use.

 

*Got recipe from Good Cheap Eats

Basic Pancakes

 

Basic Pancakes

3 1/3 cups milk

2 eggs

1/3 cup oil

3 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

melted butter

Combine all ingredients, except
butter, in a large mixing bowl, whisking until smooth. There may be a few
lumps, but that is fine. Heat large skillet or griddle until droplets of water
sizzle when sprinkled onto cooking surface. Brush griddle with melted butter.
Pour batter, about 1/3 cup at a time onto griddle. This should spread itself
into a medium circle. Cook until bubbles form in batter and start to pop. Flip
with a pancake turner. Brush the cooked tops of cakes with more melted butter.
Cook a minute or two more. Stack on a plate until all are cooked. This should
make about 24 pancakes. (Cool, wrap, and freeze any extras.)

 

*Recipe from Good Cheap Eats