My wonderful B-I-L and S-I-L were up a couple weekends ago and we had the honor of having them stay at our house. Of course this gave me the perfect excuse to try something new - Home-made English Muffins. I was so excited I talked them up all day on Saturday (should have know better).
I failed - TWICE. I woke up on-time to start the batter, but my yeast was at my mom's (next-door) and I didn't have the heart to wake them up early. By time I did get the yeast I was already running behind and didn't leave it sit long enough to raise. I also didn't have tart rings so the muffins were free-form. They ended up flat and very odd shaped. My gracious guests ate them and seemed to enjoy them. *I did not take any pictures - way too embarrassing*
BUT I could not leave it at that. So after church I went right back to the recipe and tried it again. I did things correctly this time by leaving the batter raise for the right amount of time. I also found some metal heart cookie cutters that I thought would work in a pinch and I used wide-mouth canning rings. ha!
Well they would have worked except I didn't realize how much they were going to raise. So when I flipped them over (easier said then done) the extra batter just oozed everywhere! The following pictures tell the story nicely. Please don't laugh too hard.... :)
They do look beautiful if you ignore the 'extra' batter. Oh they were so good the next day toasted and covered in butter and jam. Yum.
As they always say - 3rd time's a charm. Who's coming next to stay at my house?
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I admire your ambition....sometimes I am just too tired to try new things!
ReplyDeleteHey, have you ever heard of this program? http://www.foodonthetable.com/
If they ever start working with the grocery stores in PA, I will be using it in a heartbeat! Thought I would share, as it seems right up your alley.
I haven't made homemade english muffins in a very LONG time. What a lovely reminder....I think I'll make a batch this weekend. They make the best Eggs Benedict :)
ReplyDeleteBlessings!
Gail
I think your problem was more in your recipe by the looks of it. Mine are never a batter but a dough you roll and cut.
ReplyDeleteHeather - Thanks but nope this receipe was surely a 'batter'. I'd be interested in trying yours out though - send it along if you can! Thanks!
ReplyDeleteI agree with Heather. I make my dough in a bread machine and then roll and cut out using the lip of a water goblet. No rings needed:) Good for you for keeping on trying, though. If you want my recipe, it's: http://quickeasycheaphealthy.blogspot.com/2010/02/champion-breakfasts-honey-whole-wheat.html
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