English Muffins – A small batch

english muffins

1 cup AP flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup warm water (but possibly a splash more, depends)
1/2 cup yogurt or buttermilk

Mix all ingredients together
knead for 10 minutes, I use a stand mixer with a dough hook attachment
roll dough out into a circle about a 3/8 inch thick, on a floured surface
use a glass or biscuit cutter to cut out each muffin, about 2 1/2 – 3 inches in diameter
sprinkle with extra flour as needed

Place on a baking sheet, sprinkled with cornmeal
cover with a kitchen towel and let rise for 1 hour

Oil and heat a griddle until hot, I use cast iron
lower flame to medium
cook muffins on each side for 4-6 minutes

Allow to cool before serving, otherwise they tend to be gummy inside.

Makes 6 or 7 muffins

March 19, 2017 at 3:38 pm Leave a comment

Microwave Potato Chips – A small batch

Source: Microwave Potato Chips – A small batch

March 16, 2017 at 3:12 pm Leave a comment

Baked Cake Doughnuts – A small batch


1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup, with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1/3 cup sugar
1 teaspoon baking powder
pinch of nutmeg
pinch of salt
1/3 cup buttermilk or full-fat yogurt
1 egg, beaten
1 tablespoon butter, melted

And don’t forget the special doughnut pan!


Preheat oven to 425°F
grease doughnut pan well with cooking spray

Mix the dry ingredients well
add dairy, egg, and butter
mix until well combined

Fill each pan cavity approximately 2/3 full
recipe making 6 doughnuts

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

Bake 7-9 minutes
cool for 5 minutes in the pan
then move to a rack and cool completely before glazing


Chocolate Glaze
1/3 cup chocolate chips
1 tablespoon butter
2 teaspoon corn syrup
1 teaspoon hot water, more if the glaze is too thick

Melt chocolate with butter and corn syrup
stir until completely melted
stir in hot water if necessary

Use immediately

Sugar  Glaze
1 cup confectioner’s sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Stir to combine and use immediately

Cinnamon  Glaze
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon ground cinnamon

Cinnamon Sugar
1 tablespoon white sugar
2 teaspoons ground cinnamon
1 tablespoon butter, melted

Combine the sugar and cinnamon
coat the cooled doughnuts lightly with butter
roll in cinnamon sugar

Powdered Sugar
1/2 cup of confectioner’s sugar


Put the sugar in a bag
add the cooled doughnut and shake until well coated

March 6, 2017 at 10:16 pm Leave a comment

Buttermilk Biscuits

A somewhat lighter version

2 cups AP flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons plus 1 teaspoon chilled butter, margarine and/or shortening 3/4 …

Source: Buttermilk Biscuits

March 4, 2017 at 6:10 pm Leave a comment

Homemade Pop Tarts – A small batch

I was amazed while researching this recipe, how many of the authors claim to not really being fans of the original. I can’t say that. I’m a BIG fan, cold out of the box or toasted as instructed. Th…

Source: Homemade Pop Tarts – A small batch

March 3, 2017 at 5:35 pm Leave a comment

Polenta – A small batch


Things to know about making perfect polenta every time
1. polenta = cornmeal Any variety can be used
2. presoak the cornmeal before cooking
3. the best ratio is 5:1, water to cornmeal

2 1/2 cups water
1/2 teaspoon salt
1/2 cup cornmeal
1 tablespoon butter
splash of cream

First, presoak the cornmeal
Pour the cornmeal and 1/2 cup of cold water into a bowl
whisk so there are no lumps
then allow to sit for a minimum 10 minutes (the longer the soak, the shorter the cooking time)

Next, pour the remaining 2 cups of water and salt into a pot, and bring to a boil

Now, gradually whisk in the cornmeal and cold water mixture

Let the cornmeal and water come to a boil
then let simmer gently

stir frequently, so there’s no sticking
cook until desired thickness is reached, about 20-30 minutes

At the end, stir in the butter and the cream

Leftover can be chilled, sliced, and fried, then served with maple syrup or a sprinkle of sugar.

February 26, 2017 at 6:37 pm Leave a comment

Deconstructed Stuffed Cabbage


I love stuffed cabbage, but who has the time, am I right!? This recipe is based on one for the Instant Pot and is super simple. I used a pressure cooker instead, but it can also be done in a Dutch oven, just double the cooking time.

1 pound ground beef, browned and drained
1 onion, diced
1 garlic clove, minced
1 cup tomato sauce
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon paprika
1 cup stock
1/4 cup water
1 cup cooked rice
1 small to medium cabbage, chopped
oil for sauteing

Saute the onions and garlic until almost brown
throw in the rest of the ingredients
toss until well combined
cover and cook for 20 minutes in a pressure cooker

Season to taste and serve.

February 23, 2017 at 9:18 pm Leave a comment

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