Darlene's English Muffins
With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe.
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil:
"I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer."
Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant:
"I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full."
I just used my cast iron skillet on low and that worked perfect.
One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet.
Dilly Snap Peas
This is one of my favorite pickle recipes, developed one season when I was faced with more snap peas than a chicken's got feathers. It won a blue ribbon at the local state fair and rodeo.
2 pounds of raw snap peas
Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
To each jar add:
A pinch of cayenne pepper or dried chili peppers
1 clove garlic, diced
1 head fresh dill or similar amount in leaves
Bring to a boil:
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt
Pour the mixture over the beans, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).
Chocolate Fudge Easter Eggs
Serves/Yields: 30 eggs
Prep. Time: 10 mins
Category: No-Bake Cakes
Chocolate Fudge Easter Eggs
So delicious, and so easy!
2/3 cup undiluted evaporated milk
1-2/3 cups granulated sugar
1/2 teaspoon salt
1-1/2 cups diced marshmallows (16 medium sized)
1-1/2 cups chocolate chips (about 9 oz)
1 teaspoon vanilla
1/2 cup chopped nuts
Mix evaporated milk, sugar and salt in saucepan over medium heat. Stir until boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add
other ingredients. Stir 1 to 2 minutes, or until marshmallows melt. Let stand until cold; then form into egg shapes about 2 inches long x 1 inch wide.
If desired, roll in coconut tinted with food coloring or decorate with icing. Makes about 30 chocolate fudge Easter eggs. Wrap in colored cellophane for gift
This is not health food...
Contributed by: rockysmom on Wednesday, April 01. 2009 at 11:28:21
from Cakecentral.com http://www.cakecentral.com/cake_recipe-744...aster-Eggs.html
this reminds me of the See's Candy Chocolate Easter egg... dipped in milk chocolate (for me) and then decorated with royal icing! dang! this should have come eariler!
Easy Chicken Casserole
1 can condensed cream of chicken soup
½ cup milk
Dash white pepper
3 cups chopped chicken or turkey
1-1/2 cups frozen mixed vegetables, thawed and drained
1 can 4oz. mushroom pieces and stems, undrained
3 cups corn flakes cereal, crushed to 1-1/2 cups
2 tablespoons butter melted
¼ teaspoon ground thyme
Preheat oven to 350 lightly grease a 2-quart baking dish. Combine soup, milk, pepper. Stir in chicken, vegetables, mushrooms. Pour into prepared dish. Combine cereal, butter and thyme, sprinkle over top of chicken mixture. Bake 35-40 minutes or until brown and bubbly.
293 calories, 23g carbs, 26g protein, 10.5 far, 65mg cholesterol, 717mg sodium, 3g dietary fiber.
1 can condensed cheddar cheese soup
1 cup milk (reconstituted powdered milk)
¼ teaspoon onion powder, divided
1/8 teaspoon garlic powder
1 cup chopped ham
6 ounce noodles, cooked and drained
1 can 4 oz, sliced mushrooms, drained
2 cups corn flakes cereal crushed to 1 cup – use dried bread crumbs
2 tablespoons margarine or butter, melted
Preheat oven to 350^, grease 2-quart baking dish. Combine soup, milk, 1/8tsp onion powder and garlic powder. Stir in ham, noodles, and mushrooms. Pour into prepared baking dish. Combine cereal, butter and remaining 1/8ts. Onion powder. Sprinkle over the ham mixture. Bake 30-35 minutes or until edges are bubbly. 6 servings.
224 calories, 21g carbs, 11.5g protein, 10.5 fat. 37mg cholesterol, 910mg sodium, 1g dietary n Casserole