Monday, April 16, 2012

Easter Sunday

Have I mentioned that I don’t live near hardly any family? So when there’s a big holiday meal to make, it pretty much falls to my shoulders. Sometimes I mind, most of the time I don’t. I love to cook, I just hate the plethora of dishes that follow. In the case of Easter dinner this year, we left the very next day for spring break in California. So I had to get all the dishes and pots and pans done the night before, and pack till midnight. Not fun at all.

First up, I was too lazy to make rolls, so I made a loaf of challah bread. Oh yes the eggy golden bread that is slightly sweet was a big hit. I was worried it wasn’t rising, but it finally rose (or is it raised?) in the oven when baking. You bet I used my favorite baking book—America’s Test Kitchen Family Baking book.

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See what I mean? It didn’t look puffy when in the dough form!


The rest of the spread was a roasted turkey breast, gravy (none for me, see below), mashed red potatoes, and my sister brought a strawberry feta green salad and roasted asparagus.

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And of course, we had deviled eggs. My son made sure I sprinkled the ‘red stuff’ on. (Paprika) I adore deviled eggs. I could’ve eaten half the plate. Instead, I had not even one. I’m having some health problems forcing me to eat a calorie restricted diet right now. It stinks so bad I can’t even describe it, so I won’t.

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It was a great day, to celebrate a great event.

Homemade English Muffins

Who knew that making homemade English muffins was as simple as making a pancake batter? I sure didn’t. They are fluffier than any store bought muffin and healthier for sure. I made mine with 1/2 wheat and 1/2 white flour but next time I’ll try 100% wheat and see how they turn out.


The worst part is flipping them over because the dang rings flip off.




Oh and the cornmeal crumbles get all over. They cook in the same amount of time as muffins in the oven—24 minutes total on super low heat of your grill.

You make the batter the night before and just let it sit in the refrigerator overnight. I loved them. My kids loved them. And they made awesome egg/sausage sandwiches the next day.


Recipe is from my favorite bread book Artisan Breads Every Day by Peter Reinhart. Good grief I love that book. All the doughs are made, needed just a touch, then refrigerated overnight or up to several days. Oh yea, fresh bread any time.

click here for printable recipe



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