English Muffins

By Amanda Campbell

Ingredients Edit and Save

Original recipe makes 18 muffins (approximately) Change Servings

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 You will not need all of this 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. If still not done bake in oven for about 10 min at 350.

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.

Mushroom Rissoto

By Amanda Campbell

I made this and it was gone in like 2 sec. So yummy and not hard at all.

Ingredients

•6 cups chicken or vegetable broth, divided

•1 to 2 pounds mushrooms of your choice, I used cremini or baby bellas

•2-3 shallots, roughly diced

•1½ cup Arborio rice

•½ cup dry white wine or cooking wine

•3 tablespoons parsley of your choice or chives, chopped

•½ teaspoon salt, more or less to taste

•black pepper to taste

•4 tablespoons butter

•¼ cup freshly grated parmesan cheese, more or less to taste

Instructions

1.In a saucepan, warm the broth over medium heat.

2.Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3.Reduce heat to medium and add 1 tablespoon olive oil.

4.Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5.Pour in the wine, stirring constantly until the wine is fully absorbed.

6.Return heat to medium-high and using a mug or measuring cup add between ½-3/4 cup broth to the rice (I added ¾ cup), and stir until the broth is absorbed. Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 15 to 20 minutes, the rice will be al dente.

7.Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8.Add the butter, parsley or chives and parmesan.

Ham and Cheese Danish from the Chew

By Amanda Campbell

I made these for Paul for Valentines Day. They were so yummy! You can change the filling all you want.

Ham and Cheese Danish

• 1 sheet puff pastry

• 1 onion (thinly sliced)

• 2 tablespoons olive oil

• salt and freshly ground black pepper

• 1/4 cup gruyere (shredded)

• 4 slices cooked ham

• 3 large eggs (divided)

• 1 tablespoon butter

• 1/4 cup creme fraiche

• 2 tablespoons chives (finely chopped

step-by-step directions

1 Preheat oven to 400°F.

2 In a medium sauté pan over medium low heat, add 2 tablespoons olive oil. Add sliced onions and cook until onions turn golden and release their natural sugar,

about 20 - 30 minutes. Add a bit of water to the pan as necessary if brown bits begin to form on the bottom of the pan. Season with salt and pepper. Allow onions to

cool.

3 To form the danish, begin with the long edge of the pastry on the bottom of your work surface. On the right half of the pastry, place half caramelized onions, half the cheese and half the ham, leaving a 1" border around the edges. Repeat with remaining ingredients, seasoning each layer.

4 In a small bowl, beat one egg. Brush the 1" border with the beaten egg then carefully fold the pastry over the ingredients like you're closing a book. Crimp the edges all around the border to seal and transfer the pastry to a parchment lined sheet pan. Brush the entire pastry with the beaten egg. Using a sharp knife, cut a few slits in the top of the pastry. Bake for 25 minutes or until golden brown.

5 In a medium nonstick skillet over medium heat, add butter. Once the butter has foamed and subsided, crack remaining 2 eggs into the skillet. Fry to over-easy, flipping once during the cooking.

6 Top the danish with fried eggs, garnish with creme fraiche and chopped chives.

Tips

- Add sliced serrano chiles inside the danish for a spicy treat!

- Fill the danish with your favorite fillings, such as chocolate-hazelnut spread and bananas for the kids.

Gluten Free Flour Mix
From America's Test Kitchen

If you have a scale it is better to use it so I will put both weights and measures in case you don't.

24 oz (4 1/2 cups plus 1/3 cup) white rice flour
7.5 oz (1 2/3 cups) brown rice flour
7 oz (1 1/3 cups) potato starch
3 oz (3/4 cup) tapioca starch
3/4 oz (3 TBSP) nonfat milk powder

Whisk all ingredients together in large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months... I use it faster so I don't refrigerate it... If you are not going to use it faster freeze it....