Recipe: Muffins: 2 1/4 cup of flour (not self rising) 1 package of active yeast 1 large warm egg 2 tablespoons of granulated sugar 3 tablespoons of butter 1/2 cup of water 1/2 cup of milk 1/2 teaspoon of salt Add your water, milk, sugar to a bowl and warm it in the microwave for 45 -59 seconds. Remove from the microwave and add your package of yeast, stir. Your yeast mixture will start to foam up gradually within 10 minutes, in the meantime let’s mix our dry batter. For the dry batter add your flour and salt and mix. Then make a center in the flour and add your egg, melted butter (not hot) and yeast mixture. Mix the dough with your hands, spoon or a mixer until we’ll combined or for (10 minutes) Cover the bowl with a towel in a room temperature area overnight is best or for 1 1/2 hour. After that slowly pour the rise dough on a lightly flour surface and spread it softly with the tip of your fingers into a large circle. Cut your English muffins out with the top of a cup or a biscuit cutter. Once you cut out your muffins cover them with a towel and let them rise for 30 minutes. Let’s cook them! Turn your stove on medium high and sprinkle cornmeal in the pan and add the dough, cover with a lid and cook for 7-10 minutes then flip and repeat the process. Let it cool for 5 minutes before slicing in half. Fondant Potatoes 5 Russets potatoes 4 tablespoons of butter 1/2 teaspoon of Italian seasoning 1 Chicken bouillon or 1 cup chicken broth 1/4 teaspoon of black pepper 3 sliced garlic cloves Peel the skin off your potatoes and if you have a very small cookie cutter that fits around the potatoes use it. If you don’t you can slice the ends of the potato then cut it in half until they look like the size of scallops. Put the potatoes in cook water to prevent them from turning brown. When you are ready to cook them be sure you fry the access water off with a towel or napkins. Add you butter and garlic to a medium high skillet, once it is melted add your potatoes. You want to keep your butter from turning brown if it’s cooking to fast turn it down to medium. Add your potatoes face down and cook until golden on each side for about 8-10 minutes. Put your potatoes in a baking glass pan or leave in the skillet. Add your seasoning and chicken broth or bouillon. If you are adding bouillon cube you will to add 1 1/2 cup of water. Cook on 350 degrees for 45 minutes. Grape And garlic gravy 2 tablespoons of grape jelly 2 tablespoons of garlic powder Mix 3 -4 tablespoons of flour in 2 cups of water until dissolved and 1/4 cup of the juices from the fondant potatoes. Sprinkle of pepper Sprinkle of soul seasoning combined everything and cook until thickens on medium.
