It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .
So here I am presenting you English muffins along with home made strawberry butter .
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
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 ( mine was done in 4 1/2 cups ) 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. 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 butter and jams .
Now lets go onto making Strawberry butter .
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .
IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .
Taking these English Muffins to Sarika’s Bread collective ..
“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne
Makara Sankranti is a Hindu harvest festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms.
In India , The day also marks the the end of a hard and cold winter, the beginning of spring and the farming season, which is eagerly awaited by the farmers .
In my Dadihaal( Parental home ) , Sankrant is celebrated with lots of sweets made from til/ sesame and sugar and til-laddus made using til and jaggery .
Today to celebrate Sankrant ,I am sharing recipe of chikkis which has been passed on to me by my Mom ..
Mixed Nuts – 1 cup ( I used Almonds, Pistachios , Cashew nuts & peanuts )
White sesame seeds – 1/2 cup
Sugar – 1 cup
1 tbs fennel seeds / Sauf
Clarified butter / Ghee – 2 tsp
( extra for greasing rolling pin and cookie sheet )
Baking soda – 1tsp
Chop all the nuts except peanuts into thin slices .
Dry roast the peanuts and remove the skin from them . Break the peanuts in half .
Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
In the same pan add a tsp of ghee and roast all the mixed nuts along with Sauf for about a minute or two.Remove and keep aside to cool.
Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the Chikki/ brittle .
Add a tsp of ghee to the pan. Rotate the pan so that ghee gets coated to the pan.Add sugar and 2 tsp of water.
Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
Once the sugar melts & starts caramelizing or browning , Keep stirring continuously.Sugar syrup will change to light brown color.
When sugar changes to light brown ,switch off and immediately add baking soda and roasted mixed nuts.
Pour it over greased slab and flatten using rolling pin.
Make approx 2 inch apart parallel horizontal and vertical cuts with knife while brittle is still hot.
When cooled, break it into pieces and store in airtight container and enjoy it whenever you like .
On the 11th Day of my Christmas Bakes & Treats I bring to you yet another version of Orange Juice fully loaded fruits and Nuts christmas Cake..
This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe was shared by a friend . The most important thing to remember is to leave all the fruits and nuts whole. & slice the cake thin.
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 – 9 inch bunt pans and line them with parchment or waxed paper.
2.Beat eggs, salt and vanilla together until very light in color. Stir in sugar, 1 cup flour and baking powder.
3.Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
4.Press batter into prepared loaf pans. Bake for 1 hour.
The word Navaratri means ‘nine nights’ in Sanskrit & is the most celebrated Hindu festival devoted to Goddess Durga symbolizing purity and power or ‘shakti’. Navratri festival combines ritualistic puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and nights.
On the 3rd day of Navratri , I have Gulab Jamun made from Potatoes and Milk powder . These are easy to make , can be consumed during fasting , soft and tastes great too . So what are we waiting for … Lets start making some Potato Gulab Jamun ..
Boiled and mashed potato 1 cup
Milk powder 1/2 cup
Baking soda 1/4 tsp
Oil For deep frying
For Sugar Syrup
Water 2 cup
Sugar 1 cup
sugar syrup :
Heat water in a pan and add sugar cardamom and saffron in to it.Stir continuously. When sugar syrup start boiling, check the one string consistency and switch off the gas. Transfer syrup into bowl and keep aside.
In bowl mix mashed potato, ghee, milk powder and soda.
knead it until a smooth and soft dough.
Apply some oil on your palm. Pinch a small ball from the dough and roll smoothly making sure the balls do not have any cracks & are smooth. Prepare all the balls and keep aside.
Heat oil on low flame in a wok / kadhai .
Oil should be hot enough to fry. Fry the dough balls on low flame while stirring constantly . Fry till golden brown from all the sides .
Drain them on a paper towel and put it in sugar syrup. Rest for atleast 2-3 hours.
Garnish with dried fruits and Enjoy !!
Dough should not have any lumps.
Do not dunk the jamuns in syrup for long, otherwise they will get mushy.
While deep frying the jamuns, keep rolling the jamuns in hot oil after every 20 seconds. If the remain at same place for long, they will get blotchy burnt mark on them.