English Muffins Recipe

  
      Yield: 18 Servings
 
      5 c  all-purpose flour (up to 6)
      2 pk dry yeast
      2 T  sugar (up to 3)
      2 t  salt (up to 3)
      2 c  water
    1/2 c  shortening
           corn meal

In large mixer bowl, stir 3 cups of the flour, yeast, sugar, and
salt.  Heat water and shortening (120 to 130).  Add flour mix and beat
3 minutes on medium speed.  Add 2 to 3 cups more flour to make a stiff
dough.  Knead about 8 minutes until not sticky.  On floured surface,
roll out to about 1/2" thick.  Cut into rounds with a 3" to 4" cutter
(I use a tuna can).  Sprinkle 2 large cookie sheets with corn meal.
Place cut out rounds on sheets and sprinkle with additional corn meal.
Cover loosely and let rise until light, 30 to 45 minutes.

Heat fry pan to 325 to 350.  Invert rounds onto ungreased surface.
Cook 5 minutes each side or until light golden brown.  Cool, split and
toast.

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English Toffee Cookie Bars
 
      Yield: 35 Servings
 
      1 c  butter (2 sticks),room
           -temperature
      1 c  brown sugar,packed
      1 ea egg yolk
      1 t  vanilla extract
      2 c  flour,lightly spooned
           into measuring cup,not
           -Sifted
      8 ea hershey milk chocolate bars
      1 c  walnuts (or pecans ),chopped

Preheat oven to 350.  Cream butter and sugar in bowl.  Add egg yolk
and mix well.  Add vanilla, then flour.  With floured fingertips, pat
dough into bottom of 15 1/2" x 10 1/2" cookie sheet with sides.  Bake
in preheated oven until edges are slightly browned, about 18 to 20
minutes.  Remove pan from oven, and immediately lay Hershey's bars on
top.  When chocolate is melted, spread as you would frosting.  Sprinkle
with chopped nuts.  Cool; cut into bars.

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