English Muffins Recipe

I can't believe I waited so long to make homemade English Muffins. These are BY FAR the easiest yeast bread to make! There is only one rise and no need for cranking on the hot oven in the middle of warm summer months. The dough comes together in under 5 minutes, you wait an hour for the muffins to rise and they bake them on a hot skillet or griddle! 

These English Muffins are great toasted and spread with butter and jam, drizzled with honey, or covered in peanut butter. We love to use the moist, dense, perfectly sized muffins as a substitute for hamburger buns or sandwich bread or as a delicious snack.  

English Muffins Recipe

Recipe adapted from Bread Winners by Mel London

Makes 10-12 English Muffins

Ingredients

2-1/2 tsp dry yeast (1 package)

1 cup warm water

1/4 cup oil

2 Tbsp honey

1 tsp salt

3 cups unbleached white flour

cornmeal

Directions

In a large bowl, dissolve the yeast in warm water. Measure the oil in a liquid measuring cup and add to the yeast mixture. Using that now-oiled measuring cup, measure 2 Tbsp (1/8 cup) honey. The honey will now pour easily into the yeast mixture! Stir in salt. Then add in flour and stir until dough forms a ball and pulls away from the edges. 

Flour a clean surface (I use a large wooden cutting board) and flour your hands before transferring the dough to the floured surface. Roll out to 1/2 inch thickness and use a biscuit cutter (or any round shape, such as a drinking glass) to cut the muffins. 

Sprinkle cornmeal generously onto a cookie sheet and arrange the muffins an inch or two apart. Sprinkle additional cornmeal on top of the muffins and cover with a light towel. Let rise in a warm place for about 1 hour. 

Heat a large skillet (or a pancake griddle works great!) to medium-high. Muffins can be cooked closely together. Cook for 5-7 minutes, or until bottoms are medium to dark brown. Turn and cook an additional 5 minutes. The sides of the muffins should be set, not at all doughy, and both sides dark golden brown. 

Transfer to a wire rack and cool completely before storing in an airtight container. 

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Red Raspberry Pie Recipe

One of the biggest, most beautiful benefits of working at a Berry Patch is getting to pick as many berries as I desire. A.MAZING. I picked a quart of Red Raspberries to bring home to my dad, and when i mentioned this to him, he quickly requested a Raspberry Pie. "I don't have enough berries for that, Dad, sorry," I said.

But then I decided it wouldn't hurt to see how many cups of raspberries were in a quart. There was just under 6 cups - perfect (maybe a few too few ;)) for a pie.

I LOVE baking pies, so this was a perfect 4th of July afternoon activity for me.

Red Raspberry Pie Recipe
recipe adapted from Betty Crocker Cookbook
Makes 9 inch pie (8 servings)

Ingredients
2 crusts (1/2 recipe) Never Fail Pie Crust
1 cup sugar
1/2 cup flour
6 cups red raspberries
1 Tbsp butter

Directions
Preheat oven to 425 degrees. Make Never Fail Pie Crust. Line the bottom of a 9 inch pie plate with 1 pie crust.

In large bowl stir together sugar and flour. Pour over raspberries and stir gently so as to keep berries in tact.

Pour berry mixture into bottom crust. Dot with butter. Cut slits in the 2nd crust and place on top of berries. Seal edges.

Bake for 35-45 minutes, until crust is golden brown and juices begin to bubble through the slits in the crust.

Allow to cool at least 2 hours on a wire rack.



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Chocolate Chip Scones Recipe

How do I manage to forget how EASY scones are to make and how IMPRESSIVE they serve? 15 minutes of prep time and 15 minutes of baking and VOILA, a beautiful, elegant addition to your brunch, breakfast or tea time.

Chocolate Chip Scones Recipe
Recipe from Betty Crocker Cookbook
Makes 8 scones

Ingredients
1-3/4 flour
3 Tbsp sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/3 cup butter, cold/firm

1 large egg, beaten

1/2 tsp vanilla
4 to 6 Tbsp whipping cream*
1/2 cup chocolate chips


* I used Half & Half. Milk would also do the job, just not quite as richly.

Directions
Preheat oven to 400 degrees.

In a large bowl, stir together flour, sugar, salt, and baking powder. Cut in butter using pastry blender (or the beater blade of your Kitchen Aid stand mixer. :)), until mixture looks like fine crumbs.

Stir in egg, vanilla and 4 Tbsp of the cream, adding extra cream only if necessary to allow dough to leave the side of the bowl cleanly.

Turn dough out onto a lightly floured surface and knead gently 10 times. Roll or pat the dough into a 10 inch flat circle.

Transfer to an ungreased cookie sheet (or lined with silicone baking mat). Score the dough into 8 wedges (marking the slices with a knife or pizza cutter, but not cutting all the way through). Brush with additional cream and sprinkle with sugar.

Bake 14-16 minutes or until lightly golden. Immediately remove from cookie sheet. Cut or carefully separate the wedges. Serve warm.


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Cranberry Rhubarb Pie Recipe

What to do when you have lots of rhubarb leftover but not quite enough to fill a second Rhubarb Pie? Why, you find what fruit you have in the freezer and you use that. Cranberries it is!  I was a bit hesitant to use a second tart fruit in this pie, thinking it might be overpowering. But, friends, believe you me...this pie is OUT OF THIS WORLD. Perfectly sweet, perfectly tart, perfectly set (no juices flowing all over the pie plate.)

Cranberry Rhubarb Pie Recipe
recipe by adorkablerecipes.blogspot.com
makes 1 pie, serves 8

Ingredients
1/2 batch Never Fail Pie Crust Recipe, to make top and bottom crusts
3 cups Rhubarb, chopped
2 cups frozen Cranberries
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter

Directions
Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Stir together cranberries and rhubarb, then pour evenly over the flour-sugar mixture in the crust. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.


Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.



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