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May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.

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Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!

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Haiku

Warm from the oven
So great tasting and yummy
Delicious then gone

by Jake Hefty, 9 years old, The Denver Post contest winner

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Saturday, April 10, 2010

Gwyneth Rutherford's Crumpets

1 teaspoon active dry yeast
1 teas. sugar
1/4 c. warm water
1/3 c. milk
1 egg, lightly beater
4 T. butter, melted
1 c. flour
1/2 teas. salt

Mix yeast with sugar; add water and let stand 5 minutes until foamy. Stir in milk, egg, and 1 T. melted butter. Add flour and salt. Mix until well blended to make a smooth batter. Cover the bowl and leave in a warm place to rise until almost doubled.

With the remaining melted butter, thoroughly coat the insides of several crumpet rings, 3 inch flan rings, or clean tuna cans with both ends removed. Also use the melted butter to grease the bottom of a heavy frying pan or griddle. Arrange as many rings as possible in the pan.

Over low heat, heat the rings in the pan. Pour enough batter into each ring to fill it halfway. Cook for 5 to 7 minutes, until bubbles appear and bust on the surface. Remove rings and turn the crumpets. Cook 2 to 3 minutes more, until lightly browned.

Repeat with remaining batter. Serve crumpets hot and generously buttered.

This recipe is from A Victorian Christmas by Catherine Palmer. I wanted to keep the recipe after I returned the book to the library.

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