Friday, December 27, 2013

English Muffins - A Tasty Experiment!

Christmas 2013 is past and we're now awaiting the New Year. Usually at this time of year, it seems like life slows down just a little (emphasis on the words "just a little"! ) . Somehow it seems there's a moment to get my nose into that new book I got for Christmas, clean out an over-stuffed drawer, take a short walk in the brisk winter weather with a friend, or .....try a new recipe!! This recipe for English muffins is soooo simple and soooo delicious, I wondered why I didn't try making them earlier in my life! Now I have no excuse for using store-bought English muffins when I get the hankering for them......I just make my own!

They are best made on an electric griddle, though if you don't have one, you could use a large skillet on low heat. The muffin rings are usually inexpensive (about $.80 each) and can be purchased at a kitchen store (maybe the EZ DOH website should start carrying them!! Hmmmmmmm......)

Enjoy this recipe.....and the final days of 2013!

English Muffins 

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 packet/Tablespoon Red Star Platinum yeast 
1/3 cup warm water
2 cups all-purpose flour

In EZ DOH bucket, dissolve yeast in the 1/3 cup warm water. Let sit for 1-2 minutes to activate yeast. In a separate bowl, dissolve powdered milk in remaining 1 cup warm water. Add 1 cup of flour and remaining ingredients, including powdered milk mixture, to the yeast mixture in the EZ DOH bucket. EZ DOH-it until well mixed. Cover and let rise till doubled. Preheat an electric griddle on low. Place English muffin rings (3” metal rings) on griddle and spray lightly with cooking spray. Fill each ring halfway full with dough mixture. Cover (use a cookie sheet or a pot lid) and let cook 5-6 minutes. Remove the lid, flip the muffins and replace the lid, cooking for another 5-6 minutes, until golden. Carefully remove muffins from the griddle with tongs and place on a cooling rack. Remove rings, if you have not already done so. Repeat with remaining batter. Makes 8-10


Thursday, December 19, 2013

Orange Cheesecake Rolls! Relax.....

"Twas the week before Christmas"........Yikes! It shouldn't be this way, but it usually works out to be just a little on the crazy side...... The last minute shopping, baking prep, holiday occasions, etc., etc. I wouldn't change things...much! If you're looking to keep Christmas homemade, but looking to take a little of the "crazy-factor" out, these rolls can help you fit that bill......Make them in the evening, refrigerate the shaped, filled dough and then bake the next morning. Sit back and enjoy the compliments and the coffee (and Christmas!!) with your family and friends!

Orange Cheesecake Rolls                                              
1 Tbsp/package Red Star Platinum yeast 
¼ Cup + 2 Tbsp. warm water
¾ Cup + 2 Tbsp. warm milk
½ Cup sugar
1 egg
1 ½ Tbsp. butter
1 tsp. salt
3 ½ - 4 Cups unbleached all-purpose flour
4 oz. cream cheese, softened
¼ Cup sugar
1 ½ tsp. orange juice concentrate or 1 tsp. orange extract
½ tsp. vanilla
1 Cup powdered sugar
1 ½ Tbsp. orange juice
1 tsp. zested orange peel 
Place warm water in EZ DOH bucket. Add yeast and let sit for 1-2 minutes. Add 1 cup of flour, then remaining dough ingredients. EZ DOH-it (or use traditional methods of kneading) for 2-3 minutes, until dough is smooth, adding additional dough as necessary. Remove dough from bucket and spray inside of bucket with cooking spray. Replace dough, cover and let rise until doubled.

While dough is rising, combine filling ingredients and mix until smooth. When dough is doubled, remove from bucket and roll out to 18x7” rectangle. Spread filling on dough evenly. Roll up, jelly-roll style, starting with the long edge. Pinch seam. Cut into 12 equal slices and place in greased 9x13” pan. Cover and let rise until doubled in size. Bake at 375 for 25-30 , until lightly browned. Combine glaze ingredients and drizzle over warm rolls. (The rolls can be made and shaped the evening before and covered and refrigerated overnight. Remove from the frig and uncover  ½ hr. prior to baking. Bake as directed) 


Tuesday, December 17, 2013

To Warm Friends......Apple Cider Oatmeal Bread

To Warm Friends! Apple Cider Oatmeal Bread

I originally made this bread in late November on a cold, snowy day. I posted a pic of it on the EZ DOH Facebook page, along with a creamy bowl of soup I had made. It was a warm, comforting meal that my hubby and I enjoyed together as we sat in our cozy home and watched the snow fall.

I'm now posting this recipe in memory of a friend's mother, who passed this week. I've been watching posts on Facebook from my friend as she has walked through the past two difficult months. Her posts have been full of wonderful memories and pictures of family. Anyone reading them could tell of the great love and affection they all share. In November, my friend took the time to comment on EZ DOH's pic of this bread, stating how she'd love the recipe. Today, I'm sharing it, because it reminds me of her family....warm, inviting, comforting, beautifully scented.....To you, Mel!

Apple Cider Oatmeal Bread
¾ Cup apple cider (or apple juice)                                            
1 packet/Tbsp. Red Star Platinum yeast 
½ Cup applesauce
1 Tbsp. butter                                                                        3 Cups all-purpose unbleached flour
1/3 Cup dry oatmeal                                                              1 Tbsp. Brown sugar
1 tsp. salt                                                                              ¼ tsp. apple pie spice

Warm apple cider/juice in microwave for 15-20 seconds. Pour into EZ DOH bucket. Add yeast and dissolve. Let rest 1 minute. Add 1 cup of flour, then remaining ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth. Remove dough from bucket. Spray bucket lightly with cooking spray. Return dough to bucket and let rise until doubled.

Punch down the dough and roll into rectangle. Roll up, tuck in ends of roll and place in an 8.5x4” bread pan. Let rise until dough rises above the pan. Bake at 375 for 35-45 minutes or until nicely browned and sounds hollow when tapped. Remove from pan and let cool on rack for at least 15 minutes until cool. 


Monday, December 9, 2013

Time to Give!! Cranberry Sweeties

Christmas - "It's that time of year when the world falls in love....." Isn't it true? Everything becomes a celebration of relationships and a wonderful reason to give....and give......and give! There's something so freeing about's a "thank-you" for playing a part in my life; it's an "I love you"; it's a "Let's be friends"; it's a "Welcome!".......What a privilege it is to be able to give! Often, though, our finances give out before our heart does, but  that's where creativity comes into play. A homemade gift can speak so well, and perhaps even begin a conversation...."Could you share the recipe?" ....."Could you make me more?"

These Cranberry Sweeties are beautiful and not as difficult as the length of the recipe might suggest. The dough is soft and fragrant and the filling tart and sweet. I can't imagine anyone who wouldn't be happy to receive a plate of these rolls as a gift. Or, as I suggest within the recipe, perhaps double the filling recipe and make little jars of cranberry/orange jam to share. Or just "give" some sweetness to yourself - and enjoy!!

Cranberry Sweeties                                             
¾ Cup sugar
½ Cup water
2 Cups cranberries – fresh or frozen
1 tsp zested orange peel

Place sugar and water in a lg. saucepan and bring to a boil. Add the cranberries and return to a boil. Reduce heat and continue to cook uncovered until cranberries “pop” – 6-10 minutes.  Simmer about 15 minutes longer, or until mixture thickens. Stir in orange peel. Cover and cool. Ginny’s note: This becomes jam-like…..I’m thinking this would be delicious placed in mini-canning jars, water-bathed and given as gifts!!

½ Cup “warm to the touch” water                                    
2 Tbsp/pkgs. Red Star Platinum yeast                                      
½ Cup “warm to the touch”  milk                                        ½ Cup softened butter
2 Eggs                                                                                               1 tsp. salt
1 tsp. cinnamon                                                                                  ½ tsp nutmeg
4 ½ - 5 Cups unbleached, all-purpose flour                                         Softened butter to spread

Place yeast in EZ DOH bucket. Add water and stir to dissolve yeast (you may sprinkle a tsp. or so of flour in to help “wake up” the yeast ). Wait one minute. Add remaining ingredients to bucket (I usually add liquids, then one cup of flour, then remaining ingredients). “EZ DOH-it” for 2-3 minutes, or until a smooth dough is achieved. Remove dough from bucket, spray the bucket with cooking spray and return the dough. Cover and let rise until double.
Punch down dough and roll into a large rectangle. Brush with some additional softened butter. Spread the cooled cranberry filling evenly on the dough. Roll up jelly-roll style, working from the long edge. Cut into 15 slices and place in a 9x13” greased pan. Cover and let rise until doubled. (Ginny’s note: At this point, I’ll often spray the tops of the rolls lightly with cooking spray, cover with saran, and place in the frig overnight. When I’m ready to bake in the morning, I take them out about ½ hour before it’s time to pop them in the oven and let them “warm up” a bit) . Bake at 375 for 25-30 minutes, until golden. Cool for 5 minutes, then remove from pan.
1 Cup powdered sugar                                                                                  3 Tbsp. softened cream cheese
¼ Cup softened butter                                                                                  ½ tsp. vanilla
½ tsp. milk

In a bowl, combine frosting ingredients and beat until smooth. Spread over warm rolls.
Recipe adapted from Taste of Home 2013 Cranberry Sweet Rolls


Wednesday, December 4, 2013

Apple Cider Knots !

With Christmas around the corner, I really should be posting something with cranberries, but I just LOVE these cider knots. I've used the recipe so many times already this fall/winter that I thought perhaps it would be something fun, easy, lovely and delicious for others to make, too!

Today, we're off to Youngstown State University, where a marketing class has taken on EZ DOH as a project. We'll see presentations by the students on their ideas on how to market our product. I know they've put a lot of hard work into these presentations, so I thought I'd better take a little reward for them! If you have someone YOU would like to reward, I highly suggest baking a batch of these little tasties!

Apple Cider Knots
1 ½ Cup apple cider
1 Tbsp/pkg Red Star Platinum yeast 
2 Tbsp. canola oil
3 ½ Cups all-purpose unbleached flour
1 ½ tsp. salt
½ Cup melted butter
½ Cup sugar
1 ½ tsp. cinnamon
Brown Paper Bag

Warm cider in the microwave approximately 20-30 seconds, until warm to the touch. Pour into the EZ DOH bucket, add yeast and stir until yeast dissolves. Let sit 1 minute to activate yeast. Add remaining ingredients to the bucket and “EZ DOH-it” for 2-3 minutes, until dough is smooth , adding additional flour (up to ½ cup)  if the dough is too sticky. Remove dough from bucket. Spray the interior of the bucket lightly with cooking spray and return dough to bucket to rise until doubled in size.
Preheat oven to 400. When dough is doubled, punch it down and remove it from the bucket. Divide into 2 equal pieces. Divide each piece into 12-16 equal pieces, depending on the size of knots you’d like to make. Take each piece and roll it to an approximate 6-8” length. “Knot” the length of dough loosely. Place the knot  on a large, grease baking sheet. Continue until all pieces are formed. Bake for 10 minutes. While the rolls are baking, melt the butter in a large bowl. Also, place the sugar and cinnamon in the brown paper bag and shake to mix.  After removing the knots from the oven, place them in the bowl and toss with the butter. (I suggest transferring the butter to a large covered mixing bowl, placing the knots in the bowl, replacing the lid and SHAKE!) . Remove the knots with a slotted spoon and place them in the bag. Shake until they are covered with the cinnamon sugar mixture.
These rolls are especially good while warm!!


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