Cottage Cheese Jam On An English Muffin Food

ENGLISH MUFFIN GRILLED CHEESE SAMMIES

Steps:

• Heat a griddle over medium-low heat.
• Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out.
• Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot.

COTTAGE CHEESE JAM ON AN ENGLISH MUFFIN

Steps:

• Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
• Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
• Toast until the edges of the muffins start to brown.

ENGLISH MUFFIN JAM ROLLS

Steps:

• Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, give it a mix to just combine. Place the bowl on the stand mixer and mix with the dough hook on medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth, but sticky, and will pull away from the sides of the bowl when it has mixed long enough, 12 to 15 minutes. Transfer to a large, oiled bowl, cover with plastic, and allow to rise at room temperature until doubled in size, 1 1/2 to 2 hours.
• Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess.
• On a cornmeal-dusted surface, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a small, offset spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with plastic wrap. Refrigerate overnight (anywhere from 8 to 12 hours is fine; try not to exceed 14 to 16 hours) or let rise at room temperature for another until doubled in size, 45 minutes to 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature). Remove the plastic wrap, brush the tops with the egg wash. Bake until the rolls are a deep golden brown and the top feels hollow when you tap on it, start checking at 25 minutes.
• While the rolls are baking, prepare the Glaze (recipe follows).
• Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or so (reheat in the microwave).
• Combine the powdered sugar, yogurt and salt in a bowl and whisk until smooth.

COTTAGE CHEESE & TURKEY ENGLISH MUFFIN

Steps:

• Top each muffin half with 3 turkey slices, 1 tomato slice and 1/4 cup cottage cheese.
• Sprinkle evenly with black pepper and chives.

ENGLISH MUFFIN HORS D'OEUVRES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
• Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

COTTAGE CHEESE MUFFINS

Steps:

• Cream sugar and butter. Add in remaining ingredients and stir until blended. Bake at 400 degrees for about 20 minutes.
• Doubles easily.

CHEDDAR ENGLISH MUFFINS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.