While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.
They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.
After learning how to make a “rough puff pastry”, we decided to experiment.
While these are good the second day, they are best still warm.
I was looking for a good biscotti recipe and my friend, Cheri, had the perfect one for me. This is super easy to make with many variations. The cookies store well for a few weeks too.
If desired, these cookies are firm enough to dunk in chocolate.
Andrea commented that she really wanted tiramisu for dessert. We looked in three stores before finding lady finger cookies. We did not find gluten free ones at all. So we decided to try to make our own.
The recipe we tried was very easy. The cookies crisped up and are wonderful for dunking in hot drinks or just eating plain.
I discovered some date sugar at a discount store and really wanted to try it. I had read that you could interchange it with brown sugar, but it did not mix in as well as regular sugar did.
We decided to start with our favorite cookies and experiment. The cookies are soft and cake like, but very good! I thought they were a little to sweet, so next time I will reduce the sugars. But everyone else thought they were perfect.
These cookies work well with regular flour if you do not want them gluten free.
My Great Grandma Zetsell shared the “recipe” for these dumplings, though my father thinks the recipe was brought from England with my great great Grandma Heighes. He said that they were a very inexpensive way to fill up hungry tummies when times were tight.
Dumplings are wonderful in chicken broth, with veggies, or with sausage, fried onions, mushrooms, garlic and butter. My favorite way though, is warm with some good butter and salt and garlic.
They do not reheat very well, so only make enough for one night.
(What fun, I learned that they are also called Kluski Kładzione and they are a polish drop noodle. Some recipes use milk in place of the water!)
