Baking/Freezer Stocking Day

Baby update- NO UPDATE YET!! We are still waiting! Today was my original due date, which got moved back after our first ultrasound. T-minus 4 days now. I am still feeling great and just getting excited to finally meet our little girl. I have two more days of work and then D-Day!! The doctor says she will let me go a week to a week and a half past our due date and then we'll think about going the induction route. My next doctors appointment is on Thursday (our due date) so we'll see what progress we make before then. My mom got into town this past Thursday, it is so nice to have her around. She has been busy knitting booties and hats. This is one well dressed baby already. Stayed tuned for some up to date baby news and some pics when she decides to make her appearance.....

I figured I would have a baking/stock the freezer day to help pass time as we wait to meet our little girl. So my mom and I got busy in the kitchen. I made a double batch of English muffins and homemade bagels and filled the freezer. It feels great to be a little prepared for the exhausted days ahead!

I found a great recipe for English muffins (thanks to Tiffany!) It is complete with nooks and crannies! I figured I would share with everyone. This is the Alton Brown recipe from the Food Network. I cut them and put them in the freezer as soon as the are cooled. When I am ready to eat one I just put it in the microwave for 30 seconds and pop it in the toaster - perfect!! ENJOY!!

Ingredients

* 1/2 cup non-fat powdered milk
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup hot water
* 1 envelope dry yeast
* 1/8 teaspoon sugar
* 1/3 cup warm water
* 2 cups all-purpose flour, sifted
* Non-stick vegetable spray
* Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

Directions

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.