Mock Cracker Jacks

 It is best to prep your ingredients before starting the recipe.    I like to take my bag sealer and cut squares in waxed paper.  I seal 3 edges and then put a small toy or sticker in it.  I then seal up the last edge.   I make little bags of cracker jacks and then put the toy surprise in it.   The kids and adults love it.  

MOCK CRACKER JACKS

 (makes about cups)

Ingredients:

*2j tablespoons vegetable oil (for popping popcorn)

*1/4  cup + 2 tablespoons popcorn kernels (I actually make it just a little under a 1/2 cup)

*1 1/2 cups salted spanish peanuts 

*1/2 cup butter, cut into pieces (for easier melting)

*1 cup brown sugar, packed

*1/8 cup light corn syrup 

*1/4 cup molasses 

*1 teaspoon salt

*1 teaspoon pure vanilla extract 

*1/4 teaspoon baking soda

Directions:

~Pop the popcorn in the vegetable oil until done.

~Remove any kernels that haven't popped.

~Place popped corn and Spanish peanuts into a large bowl.

~Preheat oven to 250 degrees.

~Spray 2 large cookie sheets with cooking spray or lightly grease.

~In a small saucepan, stir in butter, browns sugar, molasses, corn syrup and salt over medium heat until the butter melts.

~Add a candy thermometer if you have one.

~Allow mixture to cook (without stirring) until it reaches 248 degrees (or about 3 -5 minutes once it starts to boil).

~Remove from heat and stir in vanilla extract and baking soda.

~Pour it immediately over the popcorn and Spanish peanuts stirring until well coated.

~Transfer unto prepared pans.

~Bake for 30 minutes, stirring half way through.

~Remove from oven and allow to cool completely (it will crisp up as it cools).

Soft No Roll M & M Sugar Cookies

 If I'm making Easter Bunny Cookies, then I don't add the M&M's  to the batter.  I add them after the cookie in cooked and still warm.   Switch up the colors for different holidays.

SOFT NO ROLL M&M SUGR COOKIES

(1 1/2 dozen)

Ingredients:

*2 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter, softened

*1/2 cup granulated sugar

*1/4 cup brown sugar

*2 large eggs, room temperature

*2 teaspoons vanilla extract

*2 cups plain M&M candy

Directions:

~Preheat oven 350 degrees.

~Line cookie sheets with parchment paper (optional).

~In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until mixture is light and fluffy.

~Stir in eggs and vanilla until well combined.

~Sift in flour, baking powder, baking soda, and salt and mix until combined.

~Stir in M&M's.

~Scoop onto prepared cookie sheets.

~Bake for 10-12 minutes.

~Remove from oven and cool for 4-5 minutes before transferring onto a cooling rack.

Sourdough Pumpkin Bread

 This recipe makes two loafs, but it's easy to cut in half.  I like to make the two and share one with some else.

SOURDOUGH PUMPKIN BREAD

(makes 2 loafs)

Bread Ingredients:

*400 grams all-purpose flour (3 1/2 cups)

*12 grams baking soda (2 teaspoons)

*9.8 grams baking powder (1 1/2 teaspoons)

*7 grams salt (1/2 teaspoon)

*1 tablespoon pumpkin pie spice (or use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg)

*1 cup granulated sugar

*1 cup light brown sugar

*6 large eggs, room temperature 

*140 grams vegetable oil (1 1/3 cups)

*454 grams sourdough starter or discard (2 cups)

*1 teaspoon maple flavoring (or 2 teaspoons vanilla extract)

*1 (15 ounce) can pumpkin puree (425 grams)

Topping Ingredients:

*2/3 cup pecans, chopped small

*1 tablespoon honey

*1 teaspoon butter

Bread Directions:

~Preheat oven to 350 degrees.

~Spray 2 loafs pans with cooking spray.

~Line with parchment paper and spay with cooking spray (optional, but easier to remove bread).

~In a large mixing bowl,  sift flour, baking soda, baking powder, salt and pumpkin pie spice together. 

~In another large mixing bowl, whisk granulated sugar,  brown sugar, eggs, vegetable oil, sourdough starter, maple flavoring, and pumpkin puree together until well incorporated.

~Add the dry ingredients to the dry ingredients about 1-2 cups at a time, mixing between each addition.

~Divide batter evenly into prepared loaf pans.

Topping Directions:

~In a small microwaveable bowl, heat butter, honey and pecans for 10-12 seconds.

~Stir well.

~Pour over the tops of the loafs of bread.

~Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow bread to cool for 15-20 minutes.

~Take a knife or offset spatula and run it around the sides of the bread between the bread and the pan.

~Carefully remove bread from pan and allow to cool on a cool rack.

~Allow to cool before cutting.

Small Batch Baked Goulash

 If you want to make just goulash without the cheese, omit the beef stock and cheese.  Do not put it n the oven, just serve once you've added the macaroni.  Goes great with Small Batch Bread Sticks.

SMALL BATCH BAKED CHEESY GOULASH

(serves 2-3)

Ingredients:

*1 cup dry macaroni

*1/2 pound ground beef

*1 1/2  cups stewed tomatoes

*1/2 cup beef stock

*1/3 cup tomato paste

*1/2 cup onion, chopped

*1/4 cup green bell pepper, chopped 

*1/4 cup red bell pepper, chopped

*1 garlic clove, minced

*1/2 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 teaspoon smoked paprika

*2 teaspoons Italian seasoning

*1 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Spay a small casserole dish with cooking spray.

~Cook as directed on the package (about 15 minutes).

~In a medium skillet over medium heat, ground beef, onions, green pepper, red pepper and garlic.

~Break up beef into crumbles as it cooks.

~Cook until beef is no longer pink.

~Drain any excess grease.

~Stir in salt, pepper, smoke paprika, and Italian seasoning, stirring for 30-60 seconds.

~Stir in stewed tomatoes, beef stock and tomato paste.

~Sir in macaroni.

~Place in prepared casserole dish.

~Sprinkle mozzarella cheese over the top.

~Bake for 30 minutes.

Small Batch Soft Bread Sticks

 These are very much like Olive Garden bread sticks.   Great with any pasta dish.

SMALL BATCH SOFT BREAD STICKS

(makes 4)

Bread Stick Ingredients:

*2 teaspoons granulated sugar

*1/2 teaspoon active dry yeast

*1/3 cup water

*1 cup bread flour

*1/2 teaspoon salt

*1 tablespoon + 1 teaspoon butter, softened

Topping Ingredients:

*2 teaspoons melted butter

*1/2 teaspoon dried oregano 

*1/8 teaspoon garlic salt

Bread Sticks Directions:

~Dissolve sugar and yeast in the warm water.

~Let stand for 5 minutes, or until foamy on top.

~Combine four and salt into a medium mixing bowl.

~Mix the softened butter into the flour.

~Pour the foamy yeast mixture into the flour mixture.

~Knead the dough for approximately 8 minutes (12 minutes if knead by hand), or until the dough pulls away from the sides of the bowl, and is smooth and elastic. 

~Place the dough into a greased container and cover.

~Allow dough to rise for about 1 hour or until doubled in size.

~Divide Dough into 4 sections.

~Roll dough into a rope about 7-inches long.

~Place on a parchment lines cookie sheet (or spray pan with cooking spray).

~Cover and allow to rise in a draft free area until doubled in size about 1 1/2 hours.

~Preheat oven to 400 degrees.

~Bake for 12 minutes, or until golden brown.

Topping Directions:

~In a small bowl, whisk melted butter, oregano, and garlic salt together.

~Brush hot bread sticks with melted butter mixture.

Sourdough Cinnamon Raisin Bread

 This makes two very delicious loafs of bread.   You can omit the raisins if you don't like them.  This bread takes a long time to make, but it's so worth it.   I doubled the recipe, and it came out great.

SOURDOUGH CINNAMON RAISN BREAD

(makes 1 loaf)

Bread Ingredients:

*150 grams active starter (1/2 cup)

* 325 grams filtered water (1 1/4 cups)

*25 grams honey (1 tablespoons)

*40 grams vegetable oil (2 tablespoon) 

*500 grams bread flour (4 cups)

*10 grams salt (2 teaspoons)

Filling Ingredients:

*1 1/4 tablespoons ground cinnamon

*1/4 cup brown sugar

*1/2-1 cup raisins

*1 cups warm water

Bread Directions:

~In a large mixing bowl,  mix active sourdough starter, filtered water, honey, and vegetable oil together until well combined.

~Mix in flour and stir until dough becomes shaggy (sticky and not smooth, but all the flour mixed in).

~Cover and allow to rest for 1 hour.

~Sprinkle salt over dough.

~Wet your fingers in cold water and work the salt into the dough.

~Cover and ret for 30 minutes.

~Soak raisins in water.

~Uncover dough and put your fingers in cold water.

~Slide your fingers under the dough and gently lift off of the bottom of the bowl.

~Pull the dough and stretch in and fold in half towards you.

~Turn the bowl and quarter turn and repeat the stretch and fold method.

~Cover and rest for 30 minutes.

~Drain water from raisins.

~Add raisins and work them into the dough, by doing the stretch and fold method again.

~Cover and rest for 30 minutes.

~Do the stretch and fold method one more time.

~Cover and refrigerate for 8-36 hours.

~Remove dough from the refrigerator and allow it to rest for around 2 hours.

~Form into a ball.

~Cover and allow to rest for 1 hour.

~Grease a loaf pan (I also line mine with parchment paper).

~Roll out dough into a rectangle.

~Sprinkle dough with 1/8 cup of the cinnamon sugar.

~Fold dough to center lengthwise.  Do the same with the other side and seal the seam.

~Tightly roll the dough lengthwise, tucking int the ends.

~Place the dough into prepared loaf pan.

~Sprinkle 1/8 cup cinnamon sugar over top of each loaf.

~Cover and allow to rise for 3-6  hours or until dough reaches the top of the pan.

~Preheat oven to 400 degrees.

~Make a couple slits on the top of the dough.

~Place a baking dish of water on the bottom rack.

~Bake the loaf of bread on the center rack and bake for 15 minutes.

~Reduce heat to 375 degrees.

~Bake for another 30-40 minutes (or until internal temperature is 200 degrees).

~Remove from loaf pans and cool completely on a cooling rack before cutting.

Small Batch Chicken Pot Pie

 You can make this with leftover chicken, turkey or even ham.  If you don't want to make the sauce you could use a can of cream of potato soup and omit the potatoes.  

SMALL BATCH CHICKEN POT PIE

(serves 2)

Pie Crust Ingredients (or buy a refrigerated one)

*3/4 cup all purpose flour

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/4 cup lard

*1/8 cup water

*1 teaspoon white vinegar

Pie Ingredients:

*1 1/2 cups cooked chicken, diced 

*1 tablespoon butter

*1/4 cup onion, diced

*1 medium carrots, diced

*1 celery stick, diced

*1/2 cup potatoes, diced 

*1/4 cup frozen peas

*1/4 cup frozen corn

*1/4 cup frozen green beans

*1 tablespoon butter

*2 tablespoons all-purpose flour

*1 1/2 cup chicken stock

*1/4 whole cup milk or heavy cream

*1/4 teaspoon Worcestershire sauce

*1 teaspoon dried parsley 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon ground thyme

*1/4 teaspoon dried rosemary

*1/4 teaspoon garlic powder

*1 egg + 1/2 teaspoon water (mixed together to form an egg wash)

*2 tablespoons freshly grated parmesan cheese (optional)

Crust Directions:

~Whisk the flour, baking powder, and salt together in a medium mixing bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.

~Roll dough, out on a lightly floured surface.

Pie Directions:

~Preheat oven to 400 degrees.

~Spray a 9x5 inch loaf pan or baking dish with cooking spray.

~Line pan with crust, allowing the edges to hand over the sides of the pan.

~Cover crust with a towel or plastic wrap to keep it from drying out.

~Put diced potatoes into a small pot of water.

~Bring to a boil and cook for 5 minutes.

~Drain and set aside.

~In a medium skillet, over medium heat melt 1 tablespoon butter.

~Add in diced onions, celery and carrots, and sauté until veggies are fork tender.

~Add in potatoes, frozen corn, and frozen peas.

~Cook for 1 minute.

~Remove veggies from pan and set aside.

~Melt 1 tablespoon of butter in pan.

~Add in flour and whisk for 1 minute.

~Whisk in milk and chicken stock and bring to a low boil, whisking continuously.

~Stir in seasonings and continue whisking until mixture thickens up.

~Stir in veggies and chicken.

~Pour hot mixture into crust.

~Wrap the crust that is hanging over the edges over the top of the pie filling.

~Use a pastry brush and brush some of the egg wash over the top of the crust.

~Sprinkle parmesan cheese over top of crust.

~Bake in preheated oven for 15-20 minutes or until crust is done and a golden brown.

Chicken Pot Pie Pockets

 When I make these, I make a couple batches.   Once they are baked and cooled, I put them on a cookie sheet in a single layer and freeze them.  I then put them in a zip-loc bag with a piece of parchment paper between them.   I return them to the freezer.   Then any time you want one, just pop it in the toaster frozen and you'll have a good hot snack/lunch.  

**If you don't want to cut up all the veggies, you could use a 10 ounce bag of frozen veggies.

CHICKEN POT PIE POCKETS

(makes )

Ingredients:

*2 (10.5 ounce) cans cream of potato soup

*1 tablespoon butter

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped

*1 cup frozen peas

*1 cup frozen corn

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 -3 cups cooked chicken, shredded or cut into pieces

*2 boxes refrigerated pie crusts (2 crusts in each box)

*1 large egg + 1/2 teaspoon water (for egg wash)

Directions:

~Allow pie crusts to come to room temperature.

~Preheat oven to 350 degrees.

~Line two baking sheets with parchment paper or spray with cooking spray.

~In a large skillet melt butter.

~Add in 2 chopped carrots, 2 chopped celery stalks, and 1 chopped onion and cook until soft.

~Stir in both cans of cream of potato soup,  2-3 cups shredded chicken, 1 cup frozen corn, 1 cup frozen peas, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.

~Remove from heat and set aside.

~Unwrap the pie crusts and unroll.

~Cut off the edges of the dough to make it into a square.

~Cut the square into quarters.

~Place 1/4 cup of chicken mixture into the center of one of the pieces of dough.

~Brush a little water around the outside edges of filled dough.

~Place another piece of dough on top of filled dough.

~Seal edges with a fork.

~Brush the tops with egg wash.

~Poke a couple small holes on the tops.

~Place on prepared baking sheet and bake for 20-30 minutes or until they are a golden brown.

Sourdough Coffee Cake

 This is so moist and delicious.   It's good warm or cold.  You can leave out the pecans or blueberries if you aren't a fan.  It will still be delicious without them.

SOURDOUGH COFFEE CAKE

(serves 8-10)

Sponge Ingredients:

*230 grams filtered water (1 cup)

*240 grams active sourdough starter (1 cup)

*345 grams all-purpose flour (2 1/2 cups)

Filling Ingredients:

*3/4 cup light brown sugar

*1 1/2 tablespoons ground cinnamon

*1/2 cup butter, melted

*1/2 cup toasted pecans

*1 cup blueberries (or dried cranberries)

Cake Ingredients:

*Overnight sponge

*1 cup butter, melted and cooled

*2 large eggs, room temperature and beaten

*1/2 cup granulated sugar

*2 teaspoons vanilla extract

*1 tablespoon baking powder

*1/2 teaspoon salt

Sponge Directions (I do this the night before):

~In a large mixing bowl, whisk water, sourdough starter.

~Stir in flour and until mixture is shaggy (sticky and not smooth).

~Cover and sit on counter for 8-12 hours.

Filling Directions:

~In a small bowl, whisk brown sugar and cinnamon together and set aside.

~Melt butter and set aside.

Cake Directions:

~Preheat oven to 350 degrees.

~Grease a 9x13 inch baking pan.

~In a large mixing bowl, mix sponge mixture, melted butter, eggs, sugar, vanilla, baking powder and salt until well incorporated.

~Pour half of the batter into prepared baking dish.

~Sprinkle half of the cinnamon sugar filling over top of the dough.

~Sprinkle half of the pecans and blueberries over top of the cinnamon sugar.

~Pour the remaining batter over the pecans and blueberries.

~Sprinkle the remaining cinnamon sugar, pecans and blueberries over top.

~Drizzle melted butter over top.

~Bake in preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

~Cool in the baking dish for about 15 minutes, before cutting.

Small Batch Peanut Butter Bars

I do love peanut butter and chocolate desserts.   This is easy to make.  

SMALL BATCH PEANUT BUTTER BARS

(serves 4-6)

Bar Ingredients:

*1/4 cup butter, softened 

*1/4 cup granulated sugar

*1/4 cup light brown sugar

*1/4 teaspoon vanilla extract

*1 tablespoon egg, beaten

*1/2 cup peanut butter

*1/4 cup + 2 tablespoons creamy peanut butter

*1/4 cup old fashion oats

*1/4 teaspoon baking soda

*pinch of salt

Filling Ingredients:

*3 tablespoons peanut butter

Frosting Ingredients:

*3 tablespoons butter, softened

*1 1/2 tablespoons unsweetened cocoa

*1 teaspoon vanilla extract

*1 1/4 cups powdered sugar

*2-4 tablespoons heavy cream

*6 mini peanut butter cups, broken into pieces

Bar Directions:

~Preheat oven to 350 degrees.

~Spray a 9x7 inch sheet pan or small baking dish.

~In a mixing bowl, cream butter, granulated sugar and brown sugar together until creamy.

~Stir in vanilla, egg, and peanut butter, mix until well combined.

~Stir in oatmeal, flour, baking soda and salt until well combined.

~Spread into prepared pan.

~Bake for 14-16 minutes.

Filling Directions:

~Remove from oven and put the 3 tablespoons of peanut butter in dollops over hot peanut butter bars.

~Allow to sit for 5 minutes.

~Spread melting peanut butter over top of bars.

~Allow bars to cool completely.

Frosting Ingredients:

~In mixing bowl, cream butter, unsweetened cocoa, and powdered sugar together.

~Add in vanilla and 3 tablespoons heavy cream and mix until smooth (add the other tablespoon of heavy cream if you want to thin out the frosting).

~Spread frosting over bars.

~Sprinkle on broken up peanut butter bars.

Small Batch Sloppy Joes

 Just enough for two.  Goes great with some homemade fries or cheesy potatoes.

SLOPPY JOES

(serves 2)

Ingrediens:

*1/2 pound ground beef

*1/4 cup chopped onions,

*1/4 cup chopped green bell pepper

*1/4 cup chopped red bell pepper

*1/2 teaspoon minced garlic

*2/3 cup beef stock

*1/3 cup ketchup 

*1/2 teaspoon brown sugar

*1 tablespoon tomato paste (optional)

*1 1/2 teaspoons Worcestershire sauce 

*1 dash soy sauce

*1/4 teaspoon yellow mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon smoked paprika

Directions:

~In a medium skillet, over medium heat cook ground beef, onion, garlic, red bell pepper, and green bell pepper until beef is browned and crumbly.

~Stir in beef stock, brown sugar, ketchup, mustard, tomato paste, Worcestershire sauce, soy sauce, salt, pepper and smoked paprika.

~Bring to a boil.

~Reduce heat to low, simmer for 35-45 minutes, or until mixture become thick.

~Serve on hamburger buns.

Small Batch Cheesy Potatoes

 Goes great BBQ chicken, burgers or pork chops.  If I dice the potatoes and not shred them, I will par boil them for about 5 minutes and then drain them.  I do this to make sure the potatoes get done enough.

SMALL BATCH CHEESY POTATOES

(serves 2)

Sauce Ingredients:

*3 butter

*3 tablespoon all-purpose flour

*1/2 cup whole milk (or heavy cream)

Potato Ingredients:

*2 cups of peeled and diced potatoes very small, or shred them (or frozen hash browns)

*1/3 cup sour cream

*3 tablespoons butter, melted

*1/4 cup onion, diced

*1 garlic clove, minced

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*3/4 cup cheddar cheese, grated

*2 teaspoons dried chives

Topping Ingredients:

*1/3 cup bread crumbs (I used whole wheat)

*2 tablespoons butter, melted

Sauce Directions:

~In a small saucepan over medium heat, melt butter.

~Whisk flour and cook for 1-2 minutes, continuously whisking.

~Slowly whisk in milk.

~Cook until mixture thickens, whisking the entire time (4-6 minutes).

~Remove from heat and set aside.

Topping Directions:

~In a small bowl, mix bread crumbs and melted butter together until well combined.

Potato Directions:

~Preheat oven to 350 degrees.

~Lightly grease a 8x5 inch baking dish (or a small oven proof skillet).

~In a small bowl, mix potatoes, sour cream, melted butter, onion, garlic, salt, pepper, cheese, chives and sauce mixture until well combined.

~Pour into prepared dish.

~Sprinkle crumb topping over top of potatoes.

~Bake in preheated oven for 45-50 minutes, or until potatoes are tender and golden brown and bubbly around the edges.

Orange Rolls

 These are made like cinnamon rolls, but are orange flavoring.  They are so soft and tasty.  If you don't use the instant pudding (which I would suggest you do) add another 1/2 cup of all-purpose flour.  This is a great treat for Easter morning.  

ORANGE ROLLS

(makes 12 extra large or 18 normal)

Roll Ingredients:

*1/2 cup very warm water (not hot).

*1 tablespoon granulated sugar

*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) package instant vanilla pudding

*1 cup very warm (not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour)

Filling Ingredients:

*2 tablespoons orange zest

*1/2 cup granulated sugar

*1/2 cup butter, softened

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened 

*1 teaspoon orange zest

*1 cup powdered sugar

*1 1/2 teaspoon fresh squeezed orange juice (a little more if needed to thin out frosting)

Roll Directions:

~In a large bowl, mix 1/2 cup warm water, 1 tablespoon sugar and 2 1/4 teaspoons (or 1 .25 ounce package) yeast together.

~Allow to rest so that the mixture proofs or bubbles (about 5-10 minutes).

~Add 1/4 cup melted butter, 1 (3.4 ounce) package vanilla pudding, 1 cup warm milk,1 large egg, 1/2 teaspoon salt and 4 cups bread four, mix until it starts to come together.

~Using a dough hook (or by hand), knew dough for 6-8 minutes with dough hook 10-12 in doing it by hand or until Doug is smooth and elastic.

~Place in a greased bowl and cover with plastic wrap or with a clean damp towel.

~Place in a draft free area for 1- 1 1/2 hours or until dough has doubled in size.

~Place dough on a lightly floured surface, and cover with clean towel and allow to rest for 10 minutes.

~Roll dough out into a 17x10 inch rectangle.

Filling Directions:

~In a small bowl, stir 2 tablespoons orange zest and 1/2 cup granulated sugar together until well combined.

~Spread rolled out dough with 1/2 cup softened butter.

~Sprinkle evenly with orange sugar mixture.

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan.

~Slice into 12 or 18 equal slices.

~Place into prepared pan.

~Cover with a clean damp towel and allow to rice until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-25 minutes or until done.

Frosting Directions:

~In a medium bowl, beat 1 (4 ounce) package room temperature cream cheese, 1/4 cup softened butter, 1 teaspoon orange zest, 1 cup powdered sugar and 1 1/2 teaspoons orange juice together until mixture is smooth.

~Spread on warm rolls.

Small Batch Rosetta Pasta

 Quick and easy dinner to make.  So tasty.  It will take longer if you make it with homemade pasta.  

SMALL BATCH ROSETTA PASTA

(serves 2)

Ingredients:

*4 oven ready lasagna noodles or make your own pasta

*1/2 cup ricotta cheese

*4 thin slices ham or prosciutto

*4 tablespoons mozzarella cheese, shredded

*1/8 cup freshly grated parmesan cheese.

*1/4 cup butter

*1 garlic clove, minced

*1/4 cup all-purpose flour 

*salt & pepper to taste

*1 1/2  cups heavy cream

*pinch of grated nutmeg

*1/2 cup mozzarella cheese, shredded

Directions:

~Spray a shallow baking dish or skillet with cooking spray.

~Preheat oven to 375 degrees.

~Bring a pot of water to a boil and lightly salt it.

~Cook the lasagna noodles until a dente (about 5-6 minutes).

~Remove from pot and lay on a lightly oiled surface.

~Spread 1/8 cup ricotta cheese on each noodle.

~Layer a thin slice of ham over the ricotta cheese.

~Sprinkle parmesan cheese evenly over the ham.

~Add 1 tablespoon mozzarella cheese evenly over ham.

~Roll pasta, starting with the short end.

~Slice pasta into thirds and place cut side down into prepared pan.

~In a small saucepan, over medium-low heat, melt butter.

~Add minced garlic when the butter is half way melted.

~Stir in flour and whisk for 1-2 minutes.

~Slowly whisk in heavy cream/milk util mixture thickens up.

~Whisk in grated nutmeg.

~Pour over top of noodles.

~Bake for 15-20 minutes or until mixture is a golden brown and bubbly.

1000 Island Dressing

 I like to put this on a reuben sandwich or sometimes on a burger.  

1000 Island Dressing

(makes 1 pint)

Ingredients:

*1 cup mayonnaise 

*2 tablespoons ketchup

*2 tablespoons onion, minced

*1 teaspoon freshly squeezed lemon juice (or white vinegar)

*3/4 teaspoon smoked paprika 

*1/4 teaspoon salt

*1/8 teaspoon ground black pepper

*1 tablespoon sweet relish

*1 tablespoon dill relish (optional)

Directions:

~Using a blender (or whisk), blend mayonnaise, ketchup, onion, lemon juice, paprika, salt and pepper until well combined.

~Stir in sweet and dill relish.

~Place in a covered jar and refrigerate at least 8 hours, 24 is even better.

Rye Bread

 I love rye bread.   This makes a homemade Reuben even better!   

RYE BREAD

(makes 1 loaf)

Ingredients:

*1 1/2 tablespoon dry active yeast

*2 cups warm water (110-115 degrees)

*1 1/2 tablespoons salt

*1 tablespoon caraway seeds

*1 1/2 cups rye flour

*3 cups all-purpose flour

*1 teaspoon cornmeal 

*1/4 teaspoon cornstarch

*1/4 cup water

Directions:

~In a large mixing bowl, whisk 1 1/2 tablespoons dry active yeast, 2 cups warm water, 1 1/2 tablespoons salt, 1 tablespoon caraway seeds, and 1 1/2 cups rye flour together.

~Add in 3 cups all-purpose flour one cup at a time, until dough and stir until dough comes together and doesn't stick to the sides of the bowl.

~Grease a large bowl with butter or cooking spray, and place dough into bowl.

~Cover with a damp towel, and allow dough to double in size (about 1 - 1 1/2 hours).

~Shape dough into a ball (stretching and pulling dough from the center top down the sides into a ball).

~Line a cast iron pan (or pizza stone or baking sheet) with parchment paper.

~Dust parchment paper with corn meal.

~Place the dough onto the prepared pan.

~Allow to rise for another 40-45 minutes.

~Place pan into oven on center rack.

~Preheat oven to 450 degrees.

~In a small bowl, whisk corn starch and water together.

~Microwave for 40 seconds (mixture will become clear).

~Whisk cornstarch mixture over top of bread.

~Cut a few 1/4 inch slits on the top of the bread with a razor or sharp knife.

~Gently place bread on hot cast iron (pizza stone/baking sheet).

~Place a pan with water on bottom rack.

~Bake for 30 minutes.

~Remove from oven and place on a cooling rack.

~Allow to cool before cutting.

Baked Corned Beef

This low slow bake makes such a tender corned beef.   I love to make some Rye Bread and Thousand Island Dressing for the best Reuben Sandwich.  

BAKED CORNED BEEF

(serves 8)

Ingredients:

*2 -3 pounds corned beef brisket (flat cut)

*1/2 teaspoon dried rosemary

*1/2 teaspoon dried thyme

*1/2 teaspoon dried oregano

*1/4 teaspoon paprika

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1 teaspoon ground black pepper

*1/4 teaspoon salt

Directions:

~Preheat oven to 275 degrees.

~In a small bowl, whisk 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon ground black pepper and 1/4 teaspoon salt together.

~Place 2 larges piece of aluminum foil on a baking sheet.

~Rinse 2-3 pound corned beef and pat dry (optional).

~Place on top of aluminum foil fat side up.

~Sprinkle evenly with seasonings.

~Wrap corned beef loosely with one sheet of aluminum foil, leaving ends open.

~Take second piece of aluminum foil and loosely wrap it around covering the open ends.

~Bake for 6-7 hours.

~Remove from oven and open the aluminum foil, to expose the corned beef.

~Turn oven up to 350 degrees.

~Place back in oven medium rack

~Bake for another 25-30 minutes, to cook off fat.

Small Batch Texas Sheet Cake

 This recipe says it's for 2, but I say it's for 4.   Quick to make and will cure any chocolate craving.   If you don't have a 9x7 inch baking sheet, you should get one.  It's great for small batch cooking.

SMALL BATCH TEXAS SHEET CAKE

(serves 4)

Cake Ingredients:

*1/2 cup all-purpose flour

*1/2 cup granulated sugar

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1/4 cup butter

*1 tablespoon unsweetened cocoa

*1/4 teaspoon instant coffee

*1/4 cup hot tap water

*1 1/2 tablespoons buttermilk 

*1/4 cup hot tap water

*1 egg yolk

*2 tablespoons buttermilk

*1/4 teaspoon vanilla extract

Frosting Directions:

*2 tablespoons butter

*1 1/2 tablespoons heavy cream (or whole milk)

*1 tablespoon unsweetened cocoa powder

*1/4 cup chopped walnuts or pecans

*1 cup powdered sugar

*1/4 teaspoon vanilla extract

Cake Directions:

~Preheat oven to 350 degrees.

~Sift flour, sugar, baking soda, and salt into a mixing bowl and set aside.

~In a small saucepan, stir butter, unsweetened cocoa, and water together over medium-low heat until butter melts (do not boil).

~Pour hot mixture over dry ingredients and stir.

~Stir in  buttermilk, egg yolk, and vanilla extract until well combined

~Spray a 9x7 inch baking pan with cooking spray.

~Pour mixture in prepared pan and spread out evenly.

~Bake for 15-18 minutes or until done (a toothpick inserted in center comes out clean).

~Remove from oven.

Frosting Directions:

~About 5 minutes before the cake is done start making the frosting.

~In a small saucepan, combine butter, heavy cream, unsweetened cocoa, walnuts, and powdered sugar.

~Cook over medium-low heat until butter melts, stirring often (do not boil).

~Remove from heat and stir in vanilla extract.

~Spread oven over hot cake.

~Cool completely and enjoy.

Sourdough White Chocolate Cherry Bread

Oh my!   I absolutely love this bread.   I use dried cherries in this recipe, but you could use any dried fruit for a substitute if you so choose or even leave out the dried fruit.  You can also use chocolate chips instead of white chocolate if you prefer. I also use a 'bakery emulsion cherry flavoring' for the cherry extract.  It gives more of a natural flavoring.  You can also add 1/2 cup  chopped macadamia nuts, walnuts or pecans  to this recipe.  This recipe is easy to double if you would like.  Weighing the ingredients for bread is better than measuring.

SOURDOUGH WHTE CHOCOLATE CHERRY BREAD

(1 loaf of bread)

Ingredients:

*3/4 cup + 1 tablespoon sourdough active starter (100 grams)

*1 1/2 cups filtered water (350 grams)

*1 teaspoon cherry extract (optional)

* 2 3/4 cups + 1 tablespoon all-purpose flour (450 grams)

*1/4 cup + 1 tablespoon whole wheat flour (50 grams)

*1/4 cup filtered water(25 grams)

*1 1/2 teaspoons salt (10 grams)

*1 cup white chocolate chips

*1 1/2 cups dried cherries (rehydrated in water)

Directions:

~Soak dried cherries is water.

~Stir sourdough starter, 1 1/2 cups (350 grams) filtered water, and cherry extract together.

~Stir in all-purpose flour and whole wheat flour until mixed in.

~Cover and allow to rest for 30 minutes.

~Add in salt and 1/4 cup filtered water.

~Mix well, making sure all the flour and salt has been incorporated.

~Cover and allow to rest for 30 minutes.

~Drain water from cherries.

~Add cherries and white chocolate chips to dough.

~Uncover dough and put your fingers in cold water.

~Slide your wet fingers under the dough and gently lift off of the bottom of the bow.

~Pull the dough and stretch it and fold in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this two more times).

~Cover and let rest for 15 minutes.

~Repeat the stretch and fold method, cover and allow to rest for 6-12 hours.

~Lightly flour a clean surface and place the dough on it.

~Shape dough into a circle or oval.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing basket with flour.

~Place dough into prepared bowl smooth side down.

~Cover and allow to rest for 4-5 hours on counter or 6-12 hours in refrigerator.

~Place a large cast iron dutch oven into oven for 40-50 minutes.

~Preheat oven to 450 degrees.

~If you refrigerated your dough remove and set on counter for 30-40 minutes before putting in oven.

~Place a sheet of parchment paper on counter.

~Lightly dust top of dough with flour.

~Gently remove bread from bowl and place on parchment paper smooth side up.

~Using a razor blade or sharp knife, make a shallow cut (1/4 inch) on top of bread (any design).

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into the hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove the lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread out by the parchment paper.

~Place on cooling rack and cool completely before cutting.

Sourdough Churro Waffles

 If you like waffles and like churros, you are going to love this.   I like this recipe, because I don't have to let it sit for hours.

SOURDOUGH CHURRO WAFFLES

(makes 8)

Ingredients:

*1/2 cup whole milk

*1/2 cup heavy cream

*1 cup water

*1/2 cup butter

*1/2 teaspoon salt

*1/8 cup granulated sugar

*1/2 cup butter

*1 1/2 cups all-purpose flour

*1/4 cup sourdough discard or fed starter

*4 large eggs

*2 teaspoon vanilla extract

Topping Ingredients:

*1/4 cup butter, melted

*1 1/2 cups granulated sugar

*1/4 cup ground cinnamon

Topping Directions:

~Melt butter in a bowl and set aside.

~In another bowl, whisk the cinnamon sugar and cinnamon together and set aside.

Directions:

~Preheat oven to 200 degrees.

~In a medium saucepan, over medium heat and add whole milk, heavy cream, water, butter, and salt.

~Heat up Waffle Iron (low setting if you have one).

~Bring mixture to a good simmer and butter is melted, stirring often.

~Add flour to milk mixture and mix until well combined.

~Turn off heat.

~Continue mixing until mixture is smooth (it will be thick).

~Add in starter discard or fed starter.

~Mix until well combined.

~Add one egg at a time and mix until well combined.

~Mix in vanilla extract.

~Scoop batter onto hot waffle maker, spreading it out a little towards the edges.

~Cook until crispy on the outside (a golden brown).

~Remove from waffle maker and brush both sides of hot waffle with melted butter.

~Place buttered waffle into cinnamon sugar coated both sides liberally. 

~Place on cookie sheet and place into oven to keep hot until you are finished making the waffles.  

Small Batch Buttermilk Biscuits

 Flakey, buttery, and so good.   Great for 2-4 people.  You can add 2 tablespoons of sourdough starter discard to this to make it even more tasty.

SMALL BATCH BUTTERMILK BISCUITS

   (makes 4 to 4 1/2 biscuits)

Ingredients:

*1 cup all-purpose flour

*1 teaspoon granulated sugar

*1 1/2 teaspoon baking powder

*1/4 teaspoon salt

*3 tablespoons cold butter, cut into small pieces

*1/2 cup buttermilk

Directions:

~Preheat oven to 425 degrees.

~In a medium bowl, whisk flour, sugar, baking powder, and salt together.

~Add cold butter and using a fork or finger break up butter into flour, until mixture is crumbly.

~Add butter milk and mix until most of the flour is mixed in.

~Place dough onto the counter and fold it over several times until all ingredients are well incorporated.

~Pat out dough and cut out biscuits with a biscuit cutter.

~Grease cookie sheet or small cast iron pan with melted butter or spray with cooking spray.

~Place on a cookie sheet or a cast-iron pan.

~Pat dough back out and cut another biscuit (repeat until you have 4 biscuits).

~Roll any remaining dough into a ball and put in pan.

~Place in preheated oven and bake for 10-15 minutes or until golden brown.

Sourdough Brownies

 Another great recipe that you can use your sourdough discard in.  You and also use the fed starter.   This recipe is so rich and moist.   No need to frost it, unless you want more chocolatey richness.  You can leave the instant coffee out, but it does add richness to the chocolate.  

SOURDOUGH BROWNIES

(makes 8)

Ingredients:

*1/2 cup + 2 tablespoons butter

*4 ounces semi-sweet chocolate chips

*1/2 cup unsweetened cocoa

*1 teaspoon instant coffee

*1 1/2 cups granulated sugar

*2 large eggs, room temperature 

*1/2 cup sourdough discard or starter

*2 teaspoons vanilla extract

*2/3 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup milk chocolate chips

*1/2 cup chopped walnuts

Directions:

~Preheat oven to 350 degrees.

~In a microwavable bowl, melt butter and semi-sweet chocolate together (stirring every 15-20 seconds until melted).

~Stir in instant coffee and unsweetened cocoa until well combined and set aside

~In a large mixing bowl, whisk eggs and granulated sugar together on high speed until mixture is a light yellow and smooth.

~Stir in sourdough discard and vanilla extract until well combined.

~Add in flour salt, chocolate chips and walnuts and mix just until the flour is mixed in (do not overheat).

~Spray a 9x9 inch baking pan with cooking spray or line it with parchment paper.

~Bake for 30-40 minutes or until done (toothpick inserted in the center should come out semi-clean).

Brown Gravy

 Easy to make.  It takes about 10-12 minutes.

BROWN GRAVY

(makes about 3 cups)

Ingredients:

*2/3 cups vegetable oil

*2/3 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*pinch of dried rosemary (optional)

*1/2 teaspoon Worcestershire sauce

*2 1/2 cups Beef stock or broth

Directions:

~In a large skillet over medium heat, add the oil and flour.

~Whisk continuously, until the mixture turns brown (about 6-8 minutes).

~Add seasonings and Worcestershire sauce and whisk for 1 minute.

~Turn heat down to low.

~Slowly whisk in chicken broth, and whisk for about 2 minutes.

Nutella

 Good on toast, a banana (freeze it), homemade pop tart or just out of the spoon.  Sometimes I like to take about 1/2 cup of milk chocolate chips and melt them and mix it into the Nutella.   

NUTELLA

(makes 1 cup)

Ingredients:

*1 cup hazelnuts, raw

*2 tablespoons vegetable oil

*1 tablespoon unsweetened cocoa

*4 tablespoons powdered sugar

*1/2 teaspoon salt

*1/2 teaspoon vanilla extract

Directions:

~Preheat oven to 350 degrees. 

~Put the hazel nuts on a cookie sheet in a single layer.

`bake for about 6-8 minutes, or until slightly browned and the skins are blistered a little (be careful not to burn them).

~Place the hazelnuts on a kitchen towel and rub vigorously to remove the loose skin.

~Place the hazelnuts in a food processor and grind until they become a paste (about 3-5 minutes).

~Add vegetable oil and blend for another 1-2 minutes.

~Add in sugar, cocoa powder, vanilla extract, and salt, blend for another 1-2 minutes or until smooth.

~Transfer to a container and cover with a lid.

Sourdough White Bread (sandwich bread)

This bread takes a couple days to make.  I make the dough at night before bed and let it do the first rise overnight.   I then shape it and let it do the second rise in the morning.   If I want a quicker white bread, then I make Amish White Bread.  That one only takes about 2 1/2 hours or so. I weigh the ingredients when making bread.  I think it turns out better that way.

SOURDOUGH WHITE BREAD

(1 loaf)

Ingredients:

*1/3 cup sourdough starter (65 grams)

*3/4 cup + 1 tablespoon warm buttermilk (200 grams)

*1/2 cup wam bottled warm water (100 grams)

*1 tablespoon olive oil (15 grams)

*3 1/2 cups bread flour (400 grams)

*3/4 cup all-purpose flour (100 grams)

*1 1/2 teaspoon salt (9 grams)

Directions:

~In a large bowl, whisk sourdough starter, buttermilk, water and olive oil together until well combined.

~Add in bread flour, all-purpose flour and salt and mix until shaggy (sticky and a little lumpy).

~If dough is too dry, add in another 1 or 2 tablespoons of water.

~Cover and allow dough to rest for 30 minutes.

~Uncover dough and slide your fingers under the dough and gently lift off of the bottom.

~Stretch the and fold in half towards you.

~Turn the bowl and quarter turn and stretch and fold towards you again (do this step two more times).

~Flip the dough and over it again and allow to set for 20 minutes.

~Cover and allow to sit for 20 minutes.

~Repeat the stretching and folding step one more time.

~Lightly brush a small amount of olive oil over the top and sides of the dough.

~Cover and allow to rest for 12-18 hours.

~Place dough on a very lightly floured surface.

~Shape dough into a rectangle.

~Lightly four your hands and pull the dough towards you, tuck in the ends and repeat several times to tighten the dough.

~Line a loaf pan with parchment paper or spray it with cooking spray.

~Place dough into loaf pan.

~Cover with a very damp tea towel.

~Allow to rise for 7-10 hours (dampening the towel every so often).

~Preheat oven to 400 degrees.

~Bake for 35-40 minutes  crust will become a golden brown (internal temperature is 180-200 degrees).

~Remove from pan and allow to cool for at least one hour before cutting.

Shepherd Pie Burger

 Another great way to use up leftover mashed potatoes.   Good with or with a bun.

                                                  With a bun

Without a bun

SHEPHERD PIE BURGER (British Pub Burger)

(makes 4 burgers)

Sauce Ingredients:

*1 tablespoon butter

*1 medium carrot, peeled and finely chopped

*1 celery stalk, finely chopped

*1/2 medium onion, finely chopped

*1/2 cup mushrooms, finely chopped (optional)

*1 1/2 cups beef broth

*2 tablespoons tomato paste

*2 splashes Worcestershire Sauce

*1/2 teaspoon ground black pepper

*2 tablespoons butter

*2 tablespoons all-purpose flour

Topping Ingredients:

*1 cup mayonnaise 

*1/4 cup peas, cooked and cooled

*1 garlic clove, minced

*2 cups white or yellow cheddar cheese (or your favorite cheese)

*2 cups mashed potatoes 

*4 hamburger buns

Burger Ingredients:

*1-2 pounds ground beef (depending on how big you want your burger

Sauce Directions:

~In a medium skillet, over medium heat melt 1 tablespoon butter.

~Add in veggies and cook until softened.

~Stir in tomato paste, Worcestershire sauce, and pepper until well combined.

~Move veggies to sides of skillet.

~Melt 2 tablespoons butter in the center of the skillet.

~Stir in flour and cook for 1 minute, stirring continuously.

~Now stir veggies into flour mixture.

~Stir in beef broth.

~Bring to a boil.

~Reduce heat to a simmer and simmer until most of the liquid is gone.

~Remove from heat and set aside.

Topping Directions:

~Using a blender or immersible blender, blend the mayo, peas and garlic until smooth.

~Pour into a small container, cover and refrigerate until ready to use (I like to do this at least 1 hour before using).

Burger Directions:

~Divide ground beef into 4 equal sections, and form into patties.

~Season burger with salt & pepper.

~Heat up skillet, or griddle to medium high.

~Lightly brush vegetable oil over surface.

~Cook 3-6 minutes per side, to desired doneness.

~Divide mashed potatoes into 4 equal parts.

~Form a patty with the mashed potatoes and place on grill.

~Grill until golden brown and flip until the other side is a golden brown.

~Place 1/2 cup of shredded  cheese on skillet or griddle in a circle.

~Allow one side to brown and then place on top of burger 

~Toast the inside of the hamburger buns on grill (optional).

Put The Burger Together:

~Place toasted bun on a plate.

~Place the cooked burger over bottom bun.

~Spread some veggie mixture over the burger.

~Add grilled potato over the veggie mixture.

~Add the toasted cheese over the toasted potato toasted side down.

~Add some mayo sauce on the top bun.

~Place top bun over top and enjoy.

Healthier Sourdough Blueberry Muffins

 I think these are pretty filling and good.

HEALTHIER SOURDOUGH BLUEBERRY MUFFINS:

(makes 12)

Ingrediens:

*1 cup unbleached all-purpose flour

*1 cup yellow cornmeal

*3/4 teaspoon salt

*1 teaspoon baking powder

*2 teaspoons ground cinnamon

*1/4 teaspoon ground nutmeg

*1 cup sourdough starter or discard

*1/4 cup whole milk

*4 tablespoons vegetable oil 

*1/2 cup pure maple syrup or honey

*2 cups blueberries

*2 teaspoon cinnamon sugar

Directions:

~Preheat oven to 425 degrees.

~In a large bowl, whisk 1 cup sourdough starter, 1/4 cup whole milk, 4 tablespoons vegetable oil, and 1/2 cup maple syrup together.

~Add 1 cup flour, 1 cup cornmeal, 3/4 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, and 1/4 teaspoon nutmeg.

~Stir until you no longer see the flour (do not over mix).

~Fold in 2 cups blueberries.

~Line a muffin pan with cupcake liners an spray them with cooking spray.

~Fill muffin pan with batter.

~Sprinkle tops with cinnamon sugar.

~Bake for 20-25 minutes or until done.

~Remove from pan and allow to cool on a wire rack.

Sourdough Dinner Rolls

 These do take a while to make, but they are well worth the wait.  So soft & chewy.  This recipe is easy to cut in half.  When making bread I prefer to weigh my dry ingredients.  I think it comes out better that way.

SOURDOUGH DINNER ROLLS

(makes 14)

Roll Ingredients:

*1/2 cup sourdough starter (150 grams)

*1/2 cup warm whole milk

*1 large egg, room temperature

*2 tablespoons butter, melted and cooled to room temperature

*1 heaping teaspoon salt (7 grams)

*3 cups bread flour (400 grams)

*1/4 cup warm water (may need a teaspoon or 2 more)

Topping Ingredients:

*1 large egg

*1 teaspoon water

*sea salt or garlic salt (optional)

*sesame seeds (optional)

*1 teaspoon butter, melted

Directions:

~In a large mixing bowl, whisk sourdough starter and warm milk together until well combined.

~Stir in egg, melted butter, and salt.

~Stir in the flour.

~Stir in water, the dough will be shaggy (lumpy & sticky).  If it's too dry add a teaspoon or two as needed.

~Work the dough with your hands until the dough starts to form some gluten.

~Place dough into a clean bowl and cover.

~Place in a warm draft free area for 30-40 minutes.

~Uncover dough and slide your fingers under the dough and gently lift off of the bottom.

~Stretch and fold the dough in half towards you.

~Turn the bowl a quarter turn and stretch and fold the dough in half towards you again (do this step two more times).

~Flip the dough and cover it again.

~Place in a warm draft free area for 1 hour.

~Uncover dough and slide your finger under the dough and lift it up allowing the dough to stretch downwards and fold.  Place the dough back down, turn and repeat this step 3 more times.

~Cover and allow to rest for 1 more hour.

~Dust a clean surface with flour.

~Place dough onto floured surface top side facing down onto the flour.

~Cut dough into 14 equal pieces. 

~Shape each piece into a ball.

~I like to lightly dust the rolls with flour to prevent sticking, but this is optional/

~Place dough into a 10 inch cast iron pan or a 9x13 inch baking pan (I line mine with parchment paper to prefect sticking).

~Cover with a damp towel and allow to rise for 60-90 minutes.

Topping Directions:

~Preheat oven to 400 degrees.

~In a small bowl, whisk egg & water together.

~Using a pastry brush, brush mixture gently over rolls.

~Sprinkle desired amount of sea salt or sesame seeds over top of rolls.

~Bake for 20-25 minutes or until rolls are a golden brown.

~Drizzle melted butter over the top.

~Allow to cool for 5 minutes before removing them from the pan.

Snickerdoodle Apple Pie

 The mixture of these two go really good together.    

SNICKERDOODLE APPLE PIE

(serves 8)

Apple Pie Filling Ingredients:

*1/4 cup butter

*6 medium Granny Smith apples, peeled & sliced thin

*1/2 cup light brown sugar, packed

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

Snickerdoodle Ingredients:

*3/4 cup butter, softened

*3/4 cup granulated sugar

*1 large egg, room temperature

*2 teaspoons vanilla extract (maple extract is good too)

*1/2 teaspoon baking soda

*1/2 teaspoon cram of tarter

*1/2 teaspoon salt

*2 cups all-purpose flour

Topping Ingredients:

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

Apple Pie Filling Directions:

~Preheat oven to 350 degrees.

~In a large skillet, over medium-low heat, add 6 cups sliced apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

~Stir to coat the apples and cook for 6-8 minutes, stirring often (until apples become semi-soft).

~Remove from stove and set aside.

Snickerdoodle Topping Directions:

~In a large mixing bowl, 3/4 cup softened cream butter and 3/4 granulated  sugar together until smooth.

~Beat in 1 egg and 2 teaspoons vanilla extract (or 1 teaspoon maple extract).

~Sift in 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tarter, and 1/2 teaspoon salt and mix until well incorporated.

~Pour apple mixture into a 9x13 inch baking dish.

~Using a tablespoon, scoop dollops of cookie dough mixture over apples.

Topping Directions:

~In a small bowl, whisk 1/2 cup granulated sugar and 1 tablespoon ground cinnamon together.

~Sprinkle over cookie dough and apples.

~Bake for 25-30 minutes or until cookie dough starts to brown.

~Serve warm or cold.

Sourdough Buttermilk Biscuits

 Crispy on the outside, but light and flakey on the inside.   Here is my hint to make them extra buttery flavor and so flakey.  Put your dry ingredients in the freezer for at least 1/2 hour.  I normally do this in the morning or night before if I know I'm going to make them.  I also grate the butter and put it in the fridge until I'm ready to mix it.   Cold ingredients make better biscuits.  This recipe is also very easy to double.

                                              Made with all-purpose flour

Made with whole wheat four

SOURDOUGH BUTTEMILK BISCUITS

(makes 6-8)

Ingredients:

*1 cup all-purpose flour (or whole wheat flour or do a half & half mixture)

*2 teaspoons baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*3/4 cup sourdough starter or sourdough discard

*1/4 cup buttermilk

*2 teaspoons melted butter

Directions:

~Pre heat oven to 400 degrees.

~Mix flour, baking powder , baking soda and salt together.

~Mix in frozen butter, just until it's coated with flour.

~Add in sourdough starter and buttermilk.

~Mix until it comes together.

~Knead for 1 minute.

~Roll out to about 1/2 inch thick.

~Using a biscuit cutter cut out biscuits.

~Roll out scraps and cut out some more.

~Line a cookie sheet with parchment paper (or spray with cooking spray).

~Using a pastry brush, brush melted butter over the top.

~Bake for 20-22 minutes or until golden brown.

Radish Chips

 I think this is pretty tasty.  Does not taste like a radish at all.  Love the crunch and a little spice that it brings.   Next time I think I'll put some BBQ spice on it. 

RADISH CHIPS

Ingrediens:

*3 cups radish, sliced thin

*1/2 tablespoon onion powder

*1/2 tablespoon garlic powder

*1/2 tablespoon smoked paprika

*1 teaspoon sea salt (I like corse)

*1  teaspoons ground black pepper

*1 tablespoon olive oil

Directions:

~Preheat oven to 250 degrees.

~Spray a large cookie sheet with cooking spray  (I put a silicone mat and skip the cooking spray).

~In a large bowl mix all the ingredients together.

~Mix with clean hands (or spatula) until all the chips are coated.

~Spread in a single layer on prepared cookie sheet.

~Bake for 1 hour, flip chips and bake for 1 more hour.

Sourdough Chocolate Chip Cookies

 I got this recipe from a friend. They are fluffy and good.  I added coconut and nuts to my recipe.   You can use any flavor of chips you desire.  

SOURDOUGH CHOCOLATE CHIPS COOKIES

(makes approximately 4 dozen)

Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 cup brown sugar, lightly packed

*2 large eggs, beaten (room temperature is best)

*1 cup sourdough discard

*2 teaspoons vanilla extract

*3 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 1/2 teaspoons salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

*1/2 cup chopped walnuts or pecans

*3/4 cup coconut

Directions:

~In a large mixing bowl, cream butter, granulated sugar and brown sugar.

~Add in eggs, sourdough discard, and vanilla extract, mix until well combined.

~In another large bowl, sift together flour, baking powder, baking soda, and salt.

~Add dry ingredients into wet ingredients a 1/3 at a time, mixing between additions.

~Fold in chocolate chips, nuts, and coconut.

~Cover bowl and refrigerate for at least 1 hour or up to 48 hours (I did it for 6 hours).

~Preheat oven to 375 degrees.

~Scoop onto cookie sheet and bake for 10-12 minutes or until the edges start to turn a golden brown.

~Remove from cookie sheet immediately, and place on a cooling rack.

Sourdough Pancakes

 These make such fluffy pancakes and so filling.  I use a 1/4 cup mix per pancake and they are medium size.   If you like them large, use a 1/3 cup.   For mini pancakes use 1/8 cup.   You can spray the hot pan with cooking spray or for that old fashion taste put about 1 teaspoon vegetable oil in your hot pan.  A great way to use up your sourdough starter discard or use the sourdough starter if you don't have any sourdough discard.

SOURDOUGH PANCAKES

(makes 20-25)

Ingredients:

*2 cups all-purpose flour

*2 teaspoons baking powder

*1 teaspoon baking soda

*1 teaspoon salt

*2 tablespoon granulated sugar

*1 1/2 cups whole milk

*1 cup sourdough discard/or starter

*1 large egg, beaten

*2 tablespoons olive oil

*1-2 teaspoons vegetable oil for frying

Directions:

~Heat up a heavy bottom skillet over medium heat (about 325 degrees)

~In a large mixing bowl, sift  2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar.

~In a medium bowl, whisk1 1/2 cups milk, 1 cup sourdough discard or starter, 1 large beaten egg and 2 tablespoons olive oil together. 

~Stir the wet ingredients into the dry ingredients, until well combined and lumps are gone.

~Scoop 1/2 cup batter onto hot skillet.

~Cook pancakes for about 2 minutes, or until the tops are bubbly and the edges are staring to become dry.

~Flip and cook for another 1 to 2 minutes.

~Serve and top with desired toppings.

Sourdough Bread

This is time consuming, but well worth the time.  If you have a scale use it.  Bread always comes out better if you weight the ingredients, but it will still work just using measuring cups.  You can make your own starter or you can buy starter in most bakeries.   If you are using a dark cast iron pan,  

SOURDOUGH BREAD

(makes 1 loaf)

Ingredients:

*1 1/4 cup warm filtered water (300 grams)

*1/3 cup + 1/2 tablespoon active starter  (100 grams)

*1 1/2 teaspoons salt (10 grams)

*3 5/8 cups bread flour (450 grams)

Directions:

~In a large glass mixing bowl, whisk the water, salt and starter until starter has dissolved. 

~Add in flour and salt until most of the flour in mixed (It will be lumpy). 

~Cover with a clean damp kitchen towel and let rest for 1 hour.

~Pour some cold water into a small bowl.

~Uncover dough and put your finger tips in the cold water.

~Slide your wet fingers under the dough and gently lift off to the bottom of the bowl.

~Pull up on the dough and stretch it and then fold in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this step two more times).

~Cover the bowl with a damp towel.

~Let the dough rest another r20 minutes and repeat the stretch and fold method again.  Do this every 20 minutes for a total of 4 times.

~After the final fold, shape the dough into a ball and place into a clean bowl.

~Cover and allow to rise for 8-12 hours in a warm draft free area.

~Sprinkle counter top with flour.

~Place fingers in cold water again and gently place fingers under the dough.  Lift the dough up in the center and allow the dough to drape down over fingers for a second or tow and then place on the floured counter top.

~Lightly sprinkle the top of the dough with flour.

~Flip dough over.

~Pinch the edged together to make a ball.

~Flip the dough over again so that the seams are faced down.

~Gently pull the dough towards you and turn a quarter and pul towards you again, to make a tight ball with the dough.

~Lightly dust with flour.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing basket with flour.

~Place dough into prepared bowl smooth side down.

~Cover with a damp towel and allow to rest for 1 hour.

~Place in the refrigerator for 12-36 hours.

~Place a large cast iron dutch oven to oven.

~Preheat oven to 450 degrees for 40-50 minutes.

~Remove dough from refrigerator and remove towel.

~Allow to sit for at least 40 minutes (I do this while the dutch oven is heating up).

~Lightly dust the top the dough with flour.

~Place a sheet of parchment paper on the counter.

~Gently remove bread and place on parchment paper.

~Using a razor blade or sharp knife, make shallow (1/4 inch) cuts on top of bread (any design).

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread out by the parchment paper.

~Place on a cooling rack and cool completely before cutting.