Raspberry Salad

By:  Genavieve Hunter

1 pkg. raspberry jell-o
1-1/4 cups boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple (1 cup)
1 large banana, diced small
1/3 cup pecans, diced

Dissolve jell-o in boiling water.
Add raspberries and stir until thawed.
Add remaining ingredients and pour into mold or 8" X 8" dish.
Chill until set.

ENGLISH MUFFINS

7 cups all-purpose flour
1 1/2 tsp salt
4 tsp SAF instant yeast*
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water

Add salt and dry yeast to flour.  Whisk to combine.
Heat together 1/4 cup water, butter, sugar, and milk.  Stir until sugar is dissolved and butter is melted.
Add 2 cups warm water, and place these liquid ingredients in the bowl of a large stand mixer.
Using dough hook, and with machine on medium speed, add flour mixture, 1 cup at a time, to water mixture.
When flour is mostly incorporated, allow machine to knead dough for about 4 minutes until dough is smooth an elastic.  (If dough seems sticky and does not pull away from sides of mixing bowl, add a bit more flour)
Transfer to a greased bowl, cover with a light cloth, and allow to rise until double in bulk; about 30 minutes.
GENTLY roll out dough to about 3/4 inch thickness.
Cut** appox. 12 - 15 muffins.  Gently re-roll scraps and cut another 5 or so.
Place muffins on a large baking sheet that has been sprinkled with corn meal.
Cover and allow to rise 20 - 30 minutes.
Bake on a heated (350) griddle sprinkled with corn meal - about 3- 4 minutes per side.
Yield:  about 20 muffins

 *No need to dissolve instant yeast in water - add directly to flour.
**To cut muffins, use a clean tuna can with 3 or 4 holes punched in the bottom.