Hey ladies, I'm happy to announce that I have figured out, with the help of our amazing Primary President, how to serve you better. At the end of each blog post, there is a link that says "Printer Friendly." If you click on this, it will make that post either into a PDF or just make it more printer friendly for you. So, no more copying and pasting, yeah for technology.
Coming soon, the yummy recipes and tips from our recent Pie Making/Dessert Exchange class. Thanks to Sarah for all her hard work and preparation for this class. It was a huge success.
Wednesday, November 17, 2010
Wednesday, October 27, 2010
Sourdough Class
Thank you soo much Chris for teaching this class for us yesterday. It was great, I know I learned a lot about sourdough. We are all really excited to start our own start.
Sourdough Cookery
by Chris Gleed
Sourdough Starters
There are several ways to make a starter. The easiest is to use commercial yeast from the grocery store, but sourdough purists will mock such an idea. The most authentic method is to culture the yeast from your kitchen, but it takes a little more effort. You should try both ways so you are familiar with them.
Easy Sourdough Starter
1 packet active dry yeast (2¼ tsp.)
½ cup warm water
2½ cups flour
2 cups warm water
1 tsp honey
In glass or plastic bowl, dissolve yeast in the ½ cup of water. Let sit for five minutes or until bubbly. Add remaining ingredients and mix well. Cover loosely, and let sit overnight in a warm location. You now have a starter! Store in the fridge until you are ready to use it.
Wild Yeast Sourdough Starter
1 cup flour
1 cup warm water
Combine ingredients in a pint glass or plastic container. Cover loosely and sit out on your counter for 24 hours. Remove half of the starter and replace with ½ cup of flour and ½ cup of warm water. Continue this for three to five days. When your starter is frothy and bubbly and has a nice yeasty smell your starter is ready. Store in the fridge until you are ready to use it.
Improved Wild Yeast Sourdough Starter
This method reduces the chances of having a starter fail
1. Mix 3 ½ tbs. white flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
2. Add to the above 2 tbs. white flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
3. Add to the above 5 ¼ tbs. white flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Add ½ cup white flour and ¼ to ⅓ cup purified water. You should have a very healthy sourdough starter by now.
Sourdough Pancakes
Add blueberries to make this an extra special treat.
Overnight Starter
4 ½ cups flour
4 ½ cups water
1 cup of starter or 1 packet yeast (2¼ tsp)
1 Tbsp. honey or sugar
Combine all ingredients in glass or plastic bowl. Cover loosely and let sit in warm place overnight.
Pancakes
Remove 1 cup of starter and put in your crock or glass jar for the next time. To the remaining starter add the following:
1 egg
2 Tbsp. sugar
2 Tbsp. oil or melted shortening
½ tsp salt
1½ tsp. baking soda
¼ cup powdered milk
Blueberries (optional)
Mix well and let sit for five minutes. Then cook on a hot buttered griddle. Do not make these large, but rather smaller than normal (dollar-sized) for optimal results. If using blueberries, pour your pancakes then dot with a small handful of blueberries, then flip when ready.
Serve with real Maple syrup and Buttermilk Syrup.
Buttermilk Syrup
½ C. Butter
½ C. Buttermilk
1 C. Sugar
1 tsp. Corn Syrup
½ tsp. Baking Soda
1 tsp. Vanilla
In a large pot mix together the butter, buttermilk, sugar and corn syrup and bring to a boil on med-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and add the baking soda and vanilla. Stir well and stir immediately. Makes 3 Cups.
Note: It is very important to use a large pot and watch constantly. It boils over very easily and can make a HUGE mess! Also, we usually double this recipe for our family...it goes fast!
Sourdough Bread
from Famous Mormon Recipes
2 cups starter 2 Tbsp. salt
4 cups warm water 6 Tbsp. melted shortening
¾ cup sugar 10-12 cups of flour
Combine ingredients in order given, using only enough flour to make dough so that it can be handled. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl and allow to rise. (This takes longer than regular yeast bread).
Knead down and allow to rise again. Divide dough into four parts and shape each loaf; placed into greased loaf pan. Allow to rise. Bake at 375 degrees for 45 minutes or until done.
Maggy Moo’s Heavenly Sourdough Buttermilk Biscuits
from Alaska Magazine
2 cups flour ½ cup butter
1 tsp. salt ½ cup buttermilk
½ tsp. baking soda 1 cup sourdough starter
1 tsp. baking powder melted butter
Sift together flour, salt, soda, and baking powder. Cut butter into dry ingredients with a fork until mixture resembles cornmeal. Mix together the buttermilk and the starter with a fork, stir mixture into dry ingredients until a soft dough is formed that cleans the side of the bowl. Turn out onto floured work surface and knead GENTLY for 30 seconds. Roll dough into a circle 1/2 inch thick. Cut. Place in a lightly greased pan, biscuits touching. Brush tops with melted butter. Cover and let rest for 30 or 40 minutes.
Bake in a 425 degree oven 10-15 minutes or until golden brown
Sourdough Chocolate Cake
from NPR.com
Set 1/2 cup sourdough starter on counter for about an hour. You'll use it later in the recipe. When ready to bake, preheat oven to 350 degrees. Grease and flour 13-inch by 9-inch baking pan.
For the Cake:
1 cup water 1 teaspoon baking powder
1 cup butter 1 teaspoon baking soda
3 tablespoons Dutch process baking cocoa ½ teaspoon salt
1½ cups all-purpose flour 1 teaspoon vanilla extract
½ cup cake flour 2 eggs, room temperature
2 cups granulated sugar ½ cup sourdough starter that you set out
Preheat oven to 350 degrees.
Bring water, butter and cocoa to a boil in saucepan or in microwave. Set aside. In a large mixing bowl, combine all-purpose flour, cake flour, sugar, baking powder, baking soda and salt. Add cocoa mixture and mix well. Beat in vanilla, coffee and eggs until thoroughly blended. Gently stir in sourdough starter.
Pour into prepared pan and bake at 350 degrees for about 25 minutes, or until top springs back when lightly pressed with fingertip. Cool on wire rack. Frost with your favorite frosting.
Chocolate Creme Cheese Frosting
3 ounces softened cream cheese
1/2 cup butter, softened
4-5 cups confectioner's sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
Dash of salt
With an electric mixer, beat cream cheese and butter until smooth. Gradually add confectioner's sugar and cocoa until thoroughly blended. Stir in vanilla extract and salt.
Sourdough Scones
Makes 12-16 scones
⅓ Cup warm water 1 tsp. honey
2 ½ Tbsp. dry yeast 1 egg, beaten
⅓ cup sourdough starter 1 ¾ cups flour (divided)
2 Tbsp. softened butter ¼ cup milk ½ tsp. salt
1 Tbsp. sugar Vegetable oil for frying
Place the warm water in a medium bowl and sprinkle yeast over. Let stand for 5 minutes to dissolve. Add the sourdough starter, butter, sugar, honey, egg and enough flour (about 1 cup) to make a batter. Beat until smooth.
Stir in the milk and salt and them work in the remaining flour. Knead on a lightly floured surface until the dough springs back when pressed with your thumb.
Form into 1-to1½-ounce balls (the size of a golf ball or slightly larger) and then flatten to ⅜ inch thick. Place on a well-floured surface and cover with a light cloth. Allow to rise until tripled in size, about 1 hour.
In a deep pot, heat oil to 350 degrees F on a candy or deep-fat thermometer.
Remove the scones from the floured surface being careful not to deflate them. The easiest way to do this is to form them on well-floured parchment paper sheets. When the scones have raised, cut around the scones and lift them on the parchment paper to the fryer. Gently slide the scones into the hot oil.
Fry the scones, a few at a time, until they are golden brown about 1 to 1½ minutes. Turn the scones after 30 seconds to fry the second side.
Remove from the hot oil with a slotted spoon and drain on paper towels. Serve hot with butter and jam.
Rich Sourdough Pancakes-thicker
From Breadtopia.com
3 large eggs 2 tsp. baking powder
1 cup milk 1 ½ tsp salt
2 cups sourdough starter ¼ cup sugar
1 ¾ cups flour ¼ cup butter, melted
1 tsp. baking soda
Beat eggs in medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by ¼ cup onto the griddle and cook turning once. Makes six servings.
Sourdough Waffles
Heat the following in a pan until the butter is melted, then let cool to room temperature.
½ cup butter
1 cup milk
Add the milk/butter mixture to:
1 cup sourdough starter
1 tsp. salt
1 Tbsp. brown sugar
1 ½ cups flour
Mix these together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand in a warm place overnight.
The next morning preheat your waffle iron. To the batter add:
2 large eggs
¼ tsp. baking soda
Pour ½ to ¾ cups of batter on the waffle iron and cook according to directions.
Sourdough Recipe and Information Websites:
Carl Griffith’s 1847 Oregon Trail Sourdough Starter: http://carlsfriends.net/
Northwest Sourdough: http://www.northwestsourdough.com/NWSD/index.php?cID=100
Sourdough Home: http://www.sourdoughhome.com/
Breadtopia: http://www.breadtopia.com/
Sourdough Companion: http://sourdough.com/
How to make San Francisco Sourdough: http://www.joejaworski.com/bread/bread1.htm
Wild Yeast Sourdough Starter: http://www.thefreshloaf.com/node/233
Sourdough: More than bread: http://www.npr.org/templates/story/story.php?storyId=6061648
The Biology of Sourdough: http://discovermagazine.com/2003/sep/featscienceof
San Francisco Sourdough Bread
from Bread Alone by Daniel Leader & Judith Blahnik
First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - ⅔ cup
Water (dechlorinated) - 1 cup
White flour - 1½ cup
Final dough:
Water - 2 cups
White flour - 5½- 6½ cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2½ hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.
Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft free place till they rise 1½ times the size - about 1 hour - on a floured towel.
Preheat oven for an hour before baking. Bake an a baking stone at 450 degrees for 15 minutes, reduce heat to 425 for 20 minutes longer. Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and every 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.
Sourdough Pizza Dough
adapted from Breadtopia
makes two 12"-pizzas
1½ cups sourdough starter 2 Tablespoons olive oil
1½cups flour Water (optional)
¾ tsp. salt
In a large bowl combine all ingredients and mix well, adding water or flour to make a soft dough (I keep my starter at 100% hydration normally - meaning I feed it at a 1:1 ratio of flour and water - so did not need to add any additional water to the dough). Knead for about five minutes until dough is soft and elastic and is not sticky to the touch. Form into a ball and let rise in an oiled bowl (turning the ball in the bowl to cover with oil) covered with plastic in a warm place until doubled in size.
Once risen, turn out onto a floured surface and cut into two pieces. Believe me when I tell you that this dough is beautiful and silky and soft as a baby's bottom; you're going to love it! Roll out each piece to about ¼-inch thick, 12" rounds.
Sourdough Dinner Rolls
1 pkg. active dry yeast
1 cup sourdough starter
1 Tbsp sugar
2 cups flour
4 Tbsp spoon oil
pinch of salt
In a large bowl combine yeast and warm water. Add sourdough starter, flour, salt and oil. Mix well. Let rise (about 30 minutes) Shape into 16 rolls. Place on a greased pan and let stand 30 - 40 minutes to rise again. Bake at 350 degrees F for 20 minutes or until brown. (Depending on
your oven)
Sourdough English Muffins
Makes about 12
½ C starter
1 C milk
2¾ C flour
1 TBSP sugar
¾ tsp salt
1 tsp baking soda
Cornmeal, for dusting
Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with cornmeal and let rest for 45 minutes .
Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".
Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that store bought english muffins have.
1847
Oregon Trail
Sourdough Starter
The Wild Yeast Born
When the West
Was Young!
This is the brochure that comes with the 1847 Sourdough Starter. You can get more starter for free, as well as find out more info, at: http://carlsfriends.net/
To REACTIVATE the starter from the powdered form:
Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. IT’S ALIVE!!
Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Don’t worry about the lumps as the fermentation will take care of them.
Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings.
When you want to bake something, bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking.
Sourdough BISCUITS
1 TB Active Dry Yeast 1 c Sourdough starter
1 1/4 c Water-Lukewarm 5 c Bread flour
1/3 c Sugar Melted butter or Margarine
3/4 ts Salt
If you desire dissolve the yeast in warm water with a little sugar till bubbly. Sourdough is a yeast but rises faster with added commercial yeast. In a large mixing bowl add sugar, salt, sourdough starter, yeast and flour. Cover; set in warm spot and let rise until double. Punch down and turn out onto floured work surface. Roll out to 3/4 inch thickness. Cut with biscuit cutter. Dip both sides in butter or oil, and place on well-greased baking sheet. Let rise 15 min. Bake at 425 - 20 min. or until golden brown.
Sourdough HOTCAKES
The NIGHT BEFORE mix 1/2 c Starter, 1 1/4 c Water, 1/2 c Flour, and let sit in warm place till the NEXT MORNING then add 2 Eggs, 1 T sugar, 1/4 t Salt, 1/2 c Flour, 2 T Oil
and ADD LAST, just before cooking 1 ts Soda.
Bake on a Hot griddle (water bounces). For WAFFLES just add a little more flour! Sourdough BISCUITS: If you have dough left over, mix in some more flour for heavier dough, kneed a few minutes, cut with biscuit cutter, dip in butter or oil, and you have biscuits for lunch!
Alaskan Sourdough BREAD
1 c Sourdough starter 2 1/2 c Warm Water
4 T Melted lard (or oil) 1/2 c Sugar
1 t Baking soda 1 T Salt
8 c Bread flour (approximately)
Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place. The next morning add other ingredients and knead till smooth and elastic. Place in
greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven -375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.
This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.
Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.
The Doctor’s Sourdough BREAD
1 c Sourdough Starter 7 c Unbleached Flour
2 c Warm Water 1/4 c Wheat Germ
2 c Warm Milk 2 tb Sugar
1 tb Butter 2 ts Salt
1 pk Active Dry Yeast 2 ts Baking Soda
1/4 c Honey
OPTIONAL: Add 1/4 c wheat bran, 1/4 c oat bran Add 1/4 c soy flour 1 c whole wheat, rye, or kasha flour (adjusting the white flour volume) to increase the dietary fiber.
Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Place pan with 3 c water in bottom of oven for steam. Then bake in hot oven, 400 degrees F. for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves.
BREAD MACHINES - BASIC RECIPE
from The Bread Machine Cookbook by Donna Rathmell German - Nitty Gritty Cookbooks
1 1/2 t yeast 1 1/4 T Oil
2 c Bread Flour 6 T Milk (mixed from dry or canned)
2 t Salt 3/4 C Starter
1 1/3 T Sugar
Medium setting
If it does not rise as well as other bread remove it from machine after mixing, put in greased pan to rise to double, (l to 1 1/2 hours) shape and bake in pan at 400 for 30 to 45 min.
My bread machine says to add the wet ingredients first, and then the dry ingredients (protecting the yeast from the wet stuff), then the butter in four pieces in each corner, with the yeast in a well in the middle. I baked it on Basic, Medium crust.
Drying starter
Cover a dish or a pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. This takes nearly a week to harden.
Set aside at room temperature till it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are! It will keep a long time. The yeast has sporulated and will stay that way for years. At one time it was used to “chink” the walls in log cabins and some of that stuff has been reactivated.
Hard water
If you have hard water in your area (hardness is graded from 1 to 14 with 7 being neutral and 14 the hardest), add 1/2 c of cider vinegar per 2 cups of water used in the sponge. This will cause it to rise better as it reacts with the soda. It is well to add 1 T of vinegar to your starter pot about once a month as it likes the acid environment.
Soft water
If the water is too soft (less than 6) it may be well to add 1/2 t baking soda as a reading of 6 to 7 is best.
Sour
There is a lot of speculation about the sourness of bread. One idea is every once in a while use dark rye flour to feed the starter or some in the bread dough. Another is to let it rise at a lower temperature (60?) so it rises longer and gives the bacteria a longer time to do their work. I have been told that the special San Francisco flavor is created by the bacteria they have in the water there which comes from the Sierra Mountains under the ground. Maybe so ????
History
The history has been asked for. All I know is that it started west in 1847 from Missouri. I would guess with the family of Dr. John Savage as one of his daughters (my great grandmother) was the cook. It came on west and settled near Salem Or. Doc. Savage’s daughter met and married my great grand father on the trail and they had 10 children. It was passed on to me though my
parents when they passed away. I am 76 years old so that was some time ago. I first learned to use the starter in a basque sheep camp when I was 10 years old as we were setting up a homestead on the Steens Mountains in southeastern Oregon. A campfire has no oven, so the bread was baked in a Dutch Oven in a hole in the ground in which we had built a fire, placed the oven, scraped in the coals from around the rim, and covered with dirt for several hours. I used it later making bread in a chuck wagon on several cattle drives - again in southeastern Oregon.
Considering that the people at that time had no commercial starter for their bread, I do not know when it was first caught from the wild or where, but it has been exposed to many wild yeasts since and personally I like it. I hope you enjoy it.
Amish Friendship Bread Starter
½ cup starter or 1 packet yeast (2¼ tsp.)
2 ½ cups warm water
2 cups flour
1 Tbsp. sugar
Combine ingredients and place in large glass or plastic bowl and cover loosely. Put in warm location and follow the instructions below for the next ten days.
Day 1: Begin (or receive) your starter.
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Stir
Day 6: Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 7: Stir
Day 8: Do nothing
Day 9: Do nothing
Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk
After all ten days are completed, put 1 cup of the starter into four separate containers. Give three to your friends, along with the instructions on the next page, and keep one for yourself to bake later. You can give the starters in Ziplock bags, but make sure your friends “burp” the bag each day to keep excess air out.
When you give the starter to your friends they are ready to begin the Day 1 instructions. Immediately.
When you are ready to bake the bread add the following ingredients to the remaining starter:
Remaining Starter (about 1 cup) 1 tsp. vanilla
1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon
In a separate bowl combine 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into two well-greased loaf pans. Bake at 325 degrees for 60 to 75 minutes or until an inserted toothpick comes out clean.
AMISH FRIENDSHIP BREAD
Day One: You have just received an Amish Friendship Bread Starter. Do nothing! Just place the bag on your kitchen counter. DO NOT REFRIGERATE!
Day Two: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Three: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Four: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Five: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Six: Add 1 cup flour, 1 cup sugar and 1 cup milk. Close bag and squish to mix.
Day Seven: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Eight: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Nine: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Ten: Empty contents of bag into a large plastic or glass bowl (not metal) and
combine batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Combine well.
Pour three one-cup starters into one-gallon Ziploc bags. Give these starters away to others with a copy of these instructions.
Preheat Oven to 325 Degrees. Grease two bread loaf pans with butter:
To the remaining batter in the bowl add and mix well together:
1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon
1 tsp. vanilla
In separate bowl mix 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into the two well-greased loaf pans. Divide the batter evenly between the two pans.
Place in oven and bake for sixty to seventy-five minutes (when a toothpick comes out clean)
Makes two, very moist and sweet, loaves.
Sourdough Cookery
by Chris Gleed
Sourdough Starters
There are several ways to make a starter. The easiest is to use commercial yeast from the grocery store, but sourdough purists will mock such an idea. The most authentic method is to culture the yeast from your kitchen, but it takes a little more effort. You should try both ways so you are familiar with them.
Easy Sourdough Starter
1 packet active dry yeast (2¼ tsp.)
½ cup warm water
2½ cups flour
2 cups warm water
1 tsp honey
In glass or plastic bowl, dissolve yeast in the ½ cup of water. Let sit for five minutes or until bubbly. Add remaining ingredients and mix well. Cover loosely, and let sit overnight in a warm location. You now have a starter! Store in the fridge until you are ready to use it.
Wild Yeast Sourdough Starter
1 cup flour
1 cup warm water
Combine ingredients in a pint glass or plastic container. Cover loosely and sit out on your counter for 24 hours. Remove half of the starter and replace with ½ cup of flour and ½ cup of warm water. Continue this for three to five days. When your starter is frothy and bubbly and has a nice yeasty smell your starter is ready. Store in the fridge until you are ready to use it.
Improved Wild Yeast Sourdough Starter
This method reduces the chances of having a starter fail
1. Mix 3 ½ tbs. white flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
2. Add to the above 2 tbs. white flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
3. Add to the above 5 ¼ tbs. white flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Add ½ cup white flour and ¼ to ⅓ cup purified water. You should have a very healthy sourdough starter by now.
Sourdough Pancakes
Add blueberries to make this an extra special treat.
Overnight Starter
4 ½ cups flour
4 ½ cups water
1 cup of starter or 1 packet yeast (2¼ tsp)
1 Tbsp. honey or sugar
Combine all ingredients in glass or plastic bowl. Cover loosely and let sit in warm place overnight.
Pancakes
Remove 1 cup of starter and put in your crock or glass jar for the next time. To the remaining starter add the following:
1 egg
2 Tbsp. sugar
2 Tbsp. oil or melted shortening
½ tsp salt
1½ tsp. baking soda
¼ cup powdered milk
Blueberries (optional)
Mix well and let sit for five minutes. Then cook on a hot buttered griddle. Do not make these large, but rather smaller than normal (dollar-sized) for optimal results. If using blueberries, pour your pancakes then dot with a small handful of blueberries, then flip when ready.
Serve with real Maple syrup and Buttermilk Syrup.
Buttermilk Syrup
½ C. Butter
½ C. Buttermilk
1 C. Sugar
1 tsp. Corn Syrup
½ tsp. Baking Soda
1 tsp. Vanilla
In a large pot mix together the butter, buttermilk, sugar and corn syrup and bring to a boil on med-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and add the baking soda and vanilla. Stir well and stir immediately. Makes 3 Cups.
Note: It is very important to use a large pot and watch constantly. It boils over very easily and can make a HUGE mess! Also, we usually double this recipe for our family...it goes fast!
Sourdough Bread
from Famous Mormon Recipes
2 cups starter 2 Tbsp. salt
4 cups warm water 6 Tbsp. melted shortening
¾ cup sugar 10-12 cups of flour
Combine ingredients in order given, using only enough flour to make dough so that it can be handled. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl and allow to rise. (This takes longer than regular yeast bread).
Knead down and allow to rise again. Divide dough into four parts and shape each loaf; placed into greased loaf pan. Allow to rise. Bake at 375 degrees for 45 minutes or until done.
Maggy Moo’s Heavenly Sourdough Buttermilk Biscuits
from Alaska Magazine
2 cups flour ½ cup butter
1 tsp. salt ½ cup buttermilk
½ tsp. baking soda 1 cup sourdough starter
1 tsp. baking powder melted butter
Sift together flour, salt, soda, and baking powder. Cut butter into dry ingredients with a fork until mixture resembles cornmeal. Mix together the buttermilk and the starter with a fork, stir mixture into dry ingredients until a soft dough is formed that cleans the side of the bowl. Turn out onto floured work surface and knead GENTLY for 30 seconds. Roll dough into a circle 1/2 inch thick. Cut. Place in a lightly greased pan, biscuits touching. Brush tops with melted butter. Cover and let rest for 30 or 40 minutes.
Bake in a 425 degree oven 10-15 minutes or until golden brown
Sourdough Chocolate Cake
from NPR.com
Set 1/2 cup sourdough starter on counter for about an hour. You'll use it later in the recipe. When ready to bake, preheat oven to 350 degrees. Grease and flour 13-inch by 9-inch baking pan.
For the Cake:
1 cup water 1 teaspoon baking powder
1 cup butter 1 teaspoon baking soda
3 tablespoons Dutch process baking cocoa ½ teaspoon salt
1½ cups all-purpose flour 1 teaspoon vanilla extract
½ cup cake flour 2 eggs, room temperature
2 cups granulated sugar ½ cup sourdough starter that you set out
Preheat oven to 350 degrees.
Bring water, butter and cocoa to a boil in saucepan or in microwave. Set aside. In a large mixing bowl, combine all-purpose flour, cake flour, sugar, baking powder, baking soda and salt. Add cocoa mixture and mix well. Beat in vanilla, coffee and eggs until thoroughly blended. Gently stir in sourdough starter.
Pour into prepared pan and bake at 350 degrees for about 25 minutes, or until top springs back when lightly pressed with fingertip. Cool on wire rack. Frost with your favorite frosting.
Chocolate Creme Cheese Frosting
3 ounces softened cream cheese
1/2 cup butter, softened
4-5 cups confectioner's sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
Dash of salt
With an electric mixer, beat cream cheese and butter until smooth. Gradually add confectioner's sugar and cocoa until thoroughly blended. Stir in vanilla extract and salt.
Sourdough Scones
Makes 12-16 scones
⅓ Cup warm water 1 tsp. honey
2 ½ Tbsp. dry yeast 1 egg, beaten
⅓ cup sourdough starter 1 ¾ cups flour (divided)
2 Tbsp. softened butter ¼ cup milk ½ tsp. salt
1 Tbsp. sugar Vegetable oil for frying
Place the warm water in a medium bowl and sprinkle yeast over. Let stand for 5 minutes to dissolve. Add the sourdough starter, butter, sugar, honey, egg and enough flour (about 1 cup) to make a batter. Beat until smooth.
Stir in the milk and salt and them work in the remaining flour. Knead on a lightly floured surface until the dough springs back when pressed with your thumb.
Form into 1-to1½-ounce balls (the size of a golf ball or slightly larger) and then flatten to ⅜ inch thick. Place on a well-floured surface and cover with a light cloth. Allow to rise until tripled in size, about 1 hour.
In a deep pot, heat oil to 350 degrees F on a candy or deep-fat thermometer.
Remove the scones from the floured surface being careful not to deflate them. The easiest way to do this is to form them on well-floured parchment paper sheets. When the scones have raised, cut around the scones and lift them on the parchment paper to the fryer. Gently slide the scones into the hot oil.
Fry the scones, a few at a time, until they are golden brown about 1 to 1½ minutes. Turn the scones after 30 seconds to fry the second side.
Remove from the hot oil with a slotted spoon and drain on paper towels. Serve hot with butter and jam.
Rich Sourdough Pancakes-thicker
From Breadtopia.com
3 large eggs 2 tsp. baking powder
1 cup milk 1 ½ tsp salt
2 cups sourdough starter ¼ cup sugar
1 ¾ cups flour ¼ cup butter, melted
1 tsp. baking soda
Beat eggs in medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by ¼ cup onto the griddle and cook turning once. Makes six servings.
Sourdough Waffles
Heat the following in a pan until the butter is melted, then let cool to room temperature.
½ cup butter
1 cup milk
Add the milk/butter mixture to:
1 cup sourdough starter
1 tsp. salt
1 Tbsp. brown sugar
1 ½ cups flour
Mix these together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand in a warm place overnight.
The next morning preheat your waffle iron. To the batter add:
2 large eggs
¼ tsp. baking soda
Pour ½ to ¾ cups of batter on the waffle iron and cook according to directions.
Sourdough Recipe and Information Websites:
Carl Griffith’s 1847 Oregon Trail Sourdough Starter: http://carlsfriends.net/
Northwest Sourdough: http://www.northwestsourdough.com/NWSD/index.php?cID=100
Sourdough Home: http://www.sourdoughhome.com/
Breadtopia: http://www.breadtopia.com/
Sourdough Companion: http://sourdough.com/
How to make San Francisco Sourdough: http://www.joejaworski.com/bread/bread1.htm
Wild Yeast Sourdough Starter: http://www.thefreshloaf.com/node/233
Sourdough: More than bread: http://www.npr.org/templates/story/story.php?storyId=6061648
The Biology of Sourdough: http://discovermagazine.com/2003/sep/featscienceof
San Francisco Sourdough Bread
from Bread Alone by Daniel Leader & Judith Blahnik
First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - ⅔ cup
Water (dechlorinated) - 1 cup
White flour - 1½ cup
Final dough:
Water - 2 cups
White flour - 5½- 6½ cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2½ hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.
Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft free place till they rise 1½ times the size - about 1 hour - on a floured towel.
Preheat oven for an hour before baking. Bake an a baking stone at 450 degrees for 15 minutes, reduce heat to 425 for 20 minutes longer. Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and every 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.
Sourdough Pizza Dough
adapted from Breadtopia
makes two 12"-pizzas
1½ cups sourdough starter 2 Tablespoons olive oil
1½cups flour Water (optional)
¾ tsp. salt
In a large bowl combine all ingredients and mix well, adding water or flour to make a soft dough (I keep my starter at 100% hydration normally - meaning I feed it at a 1:1 ratio of flour and water - so did not need to add any additional water to the dough). Knead for about five minutes until dough is soft and elastic and is not sticky to the touch. Form into a ball and let rise in an oiled bowl (turning the ball in the bowl to cover with oil) covered with plastic in a warm place until doubled in size.
Once risen, turn out onto a floured surface and cut into two pieces. Believe me when I tell you that this dough is beautiful and silky and soft as a baby's bottom; you're going to love it! Roll out each piece to about ¼-inch thick, 12" rounds.
Sourdough Dinner Rolls
1 pkg. active dry yeast
1 cup sourdough starter
1 Tbsp sugar
2 cups flour
4 Tbsp spoon oil
pinch of salt
In a large bowl combine yeast and warm water. Add sourdough starter, flour, salt and oil. Mix well. Let rise (about 30 minutes) Shape into 16 rolls. Place on a greased pan and let stand 30 - 40 minutes to rise again. Bake at 350 degrees F for 20 minutes or until brown. (Depending on
your oven)
Sourdough English Muffins
Makes about 12
½ C starter
1 C milk
2¾ C flour
1 TBSP sugar
¾ tsp salt
1 tsp baking soda
Cornmeal, for dusting
Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with cornmeal and let rest for 45 minutes .
Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".
Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that store bought english muffins have.
1847
Oregon Trail
Sourdough Starter
The Wild Yeast Born
When the West
Was Young!
This is the brochure that comes with the 1847 Sourdough Starter. You can get more starter for free, as well as find out more info, at: http://carlsfriends.net/
To REACTIVATE the starter from the powdered form:
Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. IT’S ALIVE!!
Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Don’t worry about the lumps as the fermentation will take care of them.
Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings.
When you want to bake something, bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking.
Sourdough BISCUITS
1 TB Active Dry Yeast 1 c Sourdough starter
1 1/4 c Water-Lukewarm 5 c Bread flour
1/3 c Sugar Melted butter or Margarine
3/4 ts Salt
If you desire dissolve the yeast in warm water with a little sugar till bubbly. Sourdough is a yeast but rises faster with added commercial yeast. In a large mixing bowl add sugar, salt, sourdough starter, yeast and flour. Cover; set in warm spot and let rise until double. Punch down and turn out onto floured work surface. Roll out to 3/4 inch thickness. Cut with biscuit cutter. Dip both sides in butter or oil, and place on well-greased baking sheet. Let rise 15 min. Bake at 425 - 20 min. or until golden brown.
Sourdough HOTCAKES
The NIGHT BEFORE mix 1/2 c Starter, 1 1/4 c Water, 1/2 c Flour, and let sit in warm place till the NEXT MORNING then add 2 Eggs, 1 T sugar, 1/4 t Salt, 1/2 c Flour, 2 T Oil
and ADD LAST, just before cooking 1 ts Soda.
Bake on a Hot griddle (water bounces). For WAFFLES just add a little more flour! Sourdough BISCUITS: If you have dough left over, mix in some more flour for heavier dough, kneed a few minutes, cut with biscuit cutter, dip in butter or oil, and you have biscuits for lunch!
Alaskan Sourdough BREAD
1 c Sourdough starter 2 1/2 c Warm Water
4 T Melted lard (or oil) 1/2 c Sugar
1 t Baking soda 1 T Salt
8 c Bread flour (approximately)
Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place. The next morning add other ingredients and knead till smooth and elastic. Place in
greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven -375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.
This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.
Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.
The Doctor’s Sourdough BREAD
1 c Sourdough Starter 7 c Unbleached Flour
2 c Warm Water 1/4 c Wheat Germ
2 c Warm Milk 2 tb Sugar
1 tb Butter 2 ts Salt
1 pk Active Dry Yeast 2 ts Baking Soda
1/4 c Honey
OPTIONAL: Add 1/4 c wheat bran, 1/4 c oat bran Add 1/4 c soy flour 1 c whole wheat, rye, or kasha flour (adjusting the white flour volume) to increase the dietary fiber.
Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Place pan with 3 c water in bottom of oven for steam. Then bake in hot oven, 400 degrees F. for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves.
BREAD MACHINES - BASIC RECIPE
from The Bread Machine Cookbook by Donna Rathmell German - Nitty Gritty Cookbooks
1 1/2 t yeast 1 1/4 T Oil
2 c Bread Flour 6 T Milk (mixed from dry or canned)
2 t Salt 3/4 C Starter
1 1/3 T Sugar
Medium setting
If it does not rise as well as other bread remove it from machine after mixing, put in greased pan to rise to double, (l to 1 1/2 hours) shape and bake in pan at 400 for 30 to 45 min.
My bread machine says to add the wet ingredients first, and then the dry ingredients (protecting the yeast from the wet stuff), then the butter in four pieces in each corner, with the yeast in a well in the middle. I baked it on Basic, Medium crust.
Drying starter
Cover a dish or a pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. This takes nearly a week to harden.
Set aside at room temperature till it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are! It will keep a long time. The yeast has sporulated and will stay that way for years. At one time it was used to “chink” the walls in log cabins and some of that stuff has been reactivated.
Hard water
If you have hard water in your area (hardness is graded from 1 to 14 with 7 being neutral and 14 the hardest), add 1/2 c of cider vinegar per 2 cups of water used in the sponge. This will cause it to rise better as it reacts with the soda. It is well to add 1 T of vinegar to your starter pot about once a month as it likes the acid environment.
Soft water
If the water is too soft (less than 6) it may be well to add 1/2 t baking soda as a reading of 6 to 7 is best.
Sour
There is a lot of speculation about the sourness of bread. One idea is every once in a while use dark rye flour to feed the starter or some in the bread dough. Another is to let it rise at a lower temperature (60?) so it rises longer and gives the bacteria a longer time to do their work. I have been told that the special San Francisco flavor is created by the bacteria they have in the water there which comes from the Sierra Mountains under the ground. Maybe so ????
History
The history has been asked for. All I know is that it started west in 1847 from Missouri. I would guess with the family of Dr. John Savage as one of his daughters (my great grandmother) was the cook. It came on west and settled near Salem Or. Doc. Savage’s daughter met and married my great grand father on the trail and they had 10 children. It was passed on to me though my
parents when they passed away. I am 76 years old so that was some time ago. I first learned to use the starter in a basque sheep camp when I was 10 years old as we were setting up a homestead on the Steens Mountains in southeastern Oregon. A campfire has no oven, so the bread was baked in a Dutch Oven in a hole in the ground in which we had built a fire, placed the oven, scraped in the coals from around the rim, and covered with dirt for several hours. I used it later making bread in a chuck wagon on several cattle drives - again in southeastern Oregon.
Considering that the people at that time had no commercial starter for their bread, I do not know when it was first caught from the wild or where, but it has been exposed to many wild yeasts since and personally I like it. I hope you enjoy it.
Amish Friendship Bread Starter
½ cup starter or 1 packet yeast (2¼ tsp.)
2 ½ cups warm water
2 cups flour
1 Tbsp. sugar
Combine ingredients and place in large glass or plastic bowl and cover loosely. Put in warm location and follow the instructions below for the next ten days.
Day 1: Begin (or receive) your starter.
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Stir
Day 6: Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 7: Stir
Day 8: Do nothing
Day 9: Do nothing
Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk
After all ten days are completed, put 1 cup of the starter into four separate containers. Give three to your friends, along with the instructions on the next page, and keep one for yourself to bake later. You can give the starters in Ziplock bags, but make sure your friends “burp” the bag each day to keep excess air out.
When you give the starter to your friends they are ready to begin the Day 1 instructions. Immediately.
When you are ready to bake the bread add the following ingredients to the remaining starter:
Remaining Starter (about 1 cup) 1 tsp. vanilla
1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon
In a separate bowl combine 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into two well-greased loaf pans. Bake at 325 degrees for 60 to 75 minutes or until an inserted toothpick comes out clean.
AMISH FRIENDSHIP BREAD
Day One: You have just received an Amish Friendship Bread Starter. Do nothing! Just place the bag on your kitchen counter. DO NOT REFRIGERATE!
Day Two: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Three: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Four: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Five: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Six: Add 1 cup flour, 1 cup sugar and 1 cup milk. Close bag and squish to mix.
Day Seven: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Eight: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Nine: Open bag and allow excess gas to escape. Close bag and squeeze several times.
Day Ten: Empty contents of bag into a large plastic or glass bowl (not metal) and
combine batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Combine well.
Pour three one-cup starters into one-gallon Ziploc bags. Give these starters away to others with a copy of these instructions.
Preheat Oven to 325 Degrees. Grease two bread loaf pans with butter:
To the remaining batter in the bowl add and mix well together:
1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon
1 tsp. vanilla
In separate bowl mix 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into the two well-greased loaf pans. Divide the batter evenly between the two pans.
Place in oven and bake for sixty to seventy-five minutes (when a toothpick comes out clean)
Makes two, very moist and sweet, loaves.
Saturday, June 19, 2010
Salad Exchange Recipes
What a great turn out we had for the exchange. We had beautiful weather, yummy food, and great company. Thanks to all those who came, and to those who brought salads. . . they were great. Here are the some of the recipes that were there that night. If you haven't gotten your recipe to me yet, there is still time to include them in here, just email me with your recipe and I will post it for you.
Candy Bar Salad
6-8 Granny Smith Apples -sliced with or without the skin
6-8 Snickers Candy Bars-chopped
1 large package Vanilla Pudding
1 8oz. tub Whipped Cream
Beat pudding and milk until creamy. Fold in whipped cream. Add apples and snickers. Chill until ready to serve.
Cookie Salad
1 small package instant vanilla pudding
1 C. Buttermilk
1 8 oz. container Whipped Cream
1 large can Mandarin Oranges
1 package Fudge Striped Cookies
Mix dry pudding mix and buttermilk together. Fold in whipped cream and drained oranges. Crush up about 2/3 package of cookies and fold into salad. Put remaining cookies on top for decoration. Chill and serve. (You may also use chocolate pudding instead of vanilla).
Kneaders Chicken Ala-Mando Salad
*Spring Greens (red leaf/green leaf lettuce)
* Cooked Chicken-cut into strips/cubes
*Mozzarella Cheese
*Bacon Pieces
*Almonds (sliced)
Poppy-Seed Dressing
2/3 Cup Red Wine Vinegar
1 C. Sugar
1 C. Vegetable Oil
1/3 C. Red Onion
1 TB. Mustard Powder
1 tsp. Salt
2 TB Poppy Seed
Put all ingredients into a blender except poppy-seeds. Blend until smooth, stir in seeds.
Broccoli Salad
3 lbs. Broccoli cut into small florets
2 C. Grape tomatoes
1 8 oz. bottle of Zesty Italian Dressing
Mix together at least 3 hours ahead, chill and serve.
Broccoli Salad-Take 2
4 C. Broccoli florets
¼ C. Green onions-Chopped
1 lb. Bacon-cooked and chopped into bits
½ C. Sunflower seeds
½ C. Craisins
Dressing
1 C. Mayonnaise
¼ C. Sugar
2 tsp. Rice Vinegar
Mix dressing ingredients together and toss with salad. Chill for a few hours before you serve. (Optional: you can also add shredded cheese and use cauliflower as well as broccoli in this salad)
Oriental Salad
1 medium head of Cabbage-shredded
3 packages Chicken Ramen Noodles
Cook noodles until they start to separate-the key is to semi-cook the ramen.
1 small package Rice Noodles
2 can Mandarin Oranges-drained
1 C. Almonds-sliced and toasted in butter
2 Chicken Breasts-cooked and shredded
Dressing (This makes enough dressing for the above salad to be doubled)
1 C. Oil
¾ C. Vinegar
4 TB. Sugar
1 TB. Sesame Oil
3 Seasoning Packets-from the Ramen noodles
1 TB. Soy Sauce
Salt/pepper to taste
Poppy-Seed Dressing and Spinach Salad
Spinach (You can also use iceberg)
Craisins
Bacon Bits
Grated Cheese (your preference)
Onion (optional)
Sliced Mushrooms
Sliced/Toasted Almonds (optional)
Dressing
1 C. Oil
1 ¼ C. Sugar
2 tsp. Mustard
Dash of Salt
2/3 C. Apple Cider Vinegar
2 Green Onion-chopped
Blend in Blender and serve over salad
Tri Color Pasta Salad
1-12 oz pkg pasta rotini, tri colored, cooked and drained
3 roma tomatoes diced
1 can black olives, sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves cut into strips
4 Tbs. basil pesto
2/3 cup creamy Caesar dressing
2 tsp. saute spice (equal parts black pepper, salt, and garlic powder)
1/2-1 cup toasted pine nuts
Cook and drain pasta. While warm, coat with Caesar dressing. Add the rest of the ingredients (minus the pine nuts) and toss. Before serving, top with pine nuts.
Thai Chicken Salad
1 Lb. Angel Hair Pasta
½ C. Soy Sauce
¼ C. Peanut Oil
2-3 C. Chicken-cooked and shredded (you can also use 2-12 oz. cans of chicken breast)
*Toss and refrigerate.
Dressing
1 C. Mayonnaise
2 tsp. Dijon Mustard
¼ C. Soy Sauce
¼ C. Sesame Oil
¼ C. Roasted Red Pepper oil or Chili Oil (the chili oil will add heat to the salad)
Combine to make a dressing. Pour over noodles and chicken, toss well and refrigerate.
Before serving, add the following and toss:
6 Green Onions
2 Carrots-peeled and grated
1 Red Bell Pepper
1 can Water Chestnuts-sliced
1 can Baby Corn
½ Lb. Snow Peas
Garnish with:
¼ - ½ C. Cilantro-chopped
2 TB toasted Sesame Seeds
Candy Bar Salad
6-8 Granny Smith Apples -sliced with or without the skin
6-8 Snickers Candy Bars-chopped
1 large package Vanilla Pudding
1 8oz. tub Whipped Cream
Beat pudding and milk until creamy. Fold in whipped cream. Add apples and snickers. Chill until ready to serve.
Cookie Salad
1 small package instant vanilla pudding
1 C. Buttermilk
1 8 oz. container Whipped Cream
1 large can Mandarin Oranges
1 package Fudge Striped Cookies
Mix dry pudding mix and buttermilk together. Fold in whipped cream and drained oranges. Crush up about 2/3 package of cookies and fold into salad. Put remaining cookies on top for decoration. Chill and serve. (You may also use chocolate pudding instead of vanilla).
Kneaders Chicken Ala-Mando Salad
*Spring Greens (red leaf/green leaf lettuce)
* Cooked Chicken-cut into strips/cubes
*Mozzarella Cheese
*Bacon Pieces
*Almonds (sliced)
Poppy-Seed Dressing
2/3 Cup Red Wine Vinegar
1 C. Sugar
1 C. Vegetable Oil
1/3 C. Red Onion
1 TB. Mustard Powder
1 tsp. Salt
2 TB Poppy Seed
Put all ingredients into a blender except poppy-seeds. Blend until smooth, stir in seeds.
Broccoli Salad
3 lbs. Broccoli cut into small florets
2 C. Grape tomatoes
1 8 oz. bottle of Zesty Italian Dressing
Mix together at least 3 hours ahead, chill and serve.
Broccoli Salad-Take 2
4 C. Broccoli florets
¼ C. Green onions-Chopped
1 lb. Bacon-cooked and chopped into bits
½ C. Sunflower seeds
½ C. Craisins
Dressing
1 C. Mayonnaise
¼ C. Sugar
2 tsp. Rice Vinegar
Mix dressing ingredients together and toss with salad. Chill for a few hours before you serve. (Optional: you can also add shredded cheese and use cauliflower as well as broccoli in this salad)
Oriental Salad
1 medium head of Cabbage-shredded
3 packages Chicken Ramen Noodles
Cook noodles until they start to separate-the key is to semi-cook the ramen.
1 small package Rice Noodles
2 can Mandarin Oranges-drained
1 C. Almonds-sliced and toasted in butter
2 Chicken Breasts-cooked and shredded
Dressing (This makes enough dressing for the above salad to be doubled)
1 C. Oil
¾ C. Vinegar
4 TB. Sugar
1 TB. Sesame Oil
3 Seasoning Packets-from the Ramen noodles
1 TB. Soy Sauce
Salt/pepper to taste
Poppy-Seed Dressing and Spinach Salad
Spinach (You can also use iceberg)
Craisins
Bacon Bits
Grated Cheese (your preference)
Onion (optional)
Sliced Mushrooms
Sliced/Toasted Almonds (optional)
Dressing
1 C. Oil
1 ¼ C. Sugar
2 tsp. Mustard
Dash of Salt
2/3 C. Apple Cider Vinegar
2 Green Onion-chopped
Blend in Blender and serve over salad
Tri Color Pasta Salad
1-12 oz pkg pasta rotini, tri colored, cooked and drained
3 roma tomatoes diced
1 can black olives, sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves cut into strips
4 Tbs. basil pesto
2/3 cup creamy Caesar dressing
2 tsp. saute spice (equal parts black pepper, salt, and garlic powder)
1/2-1 cup toasted pine nuts
Cook and drain pasta. While warm, coat with Caesar dressing. Add the rest of the ingredients (minus the pine nuts) and toss. Before serving, top with pine nuts.
Thai Chicken Salad
1 Lb. Angel Hair Pasta
½ C. Soy Sauce
¼ C. Peanut Oil
2-3 C. Chicken-cooked and shredded (you can also use 2-12 oz. cans of chicken breast)
*Toss and refrigerate.
Dressing
1 C. Mayonnaise
2 tsp. Dijon Mustard
¼ C. Soy Sauce
¼ C. Sesame Oil
¼ C. Roasted Red Pepper oil or Chili Oil (the chili oil will add heat to the salad)
Combine to make a dressing. Pour over noodles and chicken, toss well and refrigerate.
Before serving, add the following and toss:
6 Green Onions
2 Carrots-peeled and grated
1 Red Bell Pepper
1 can Water Chestnuts-sliced
1 can Baby Corn
½ Lb. Snow Peas
Garnish with:
¼ - ½ C. Cilantro-chopped
2 TB toasted Sesame Seeds
Cooking Italian
Sorry guys, I didn't realize that I hadn't posted the recipes for the Italian cooking class till now. It was a great class taught by Kelli. Thanks for all of your hard work. Enjoy the recipes, they are yummy.
Pecorino Crackers
1 1/4 cups freshly grated Pecorino Romano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
* Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
* Combine the cheese, salt, pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour, 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
*Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your fingertips. Baking until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate.
Fussilli alla Caprese
1 pound fussilli pasta
3 Tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)
*Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and transfer to a large bowl.
*Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Beef and Cheese Manicotti
1/2 pound ground beef
1/2 cup finely chopped onion
1 (15-oz) container whole-milk ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 teaspoons olive oil
12 pieces of manicotti pasta (from one 8-ounce box)
1 1/2 cups marinara sauce (recipe follows)
1 Tablespoon butter, cut into pieces
*Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from heat and let cool slightly.
*Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
*Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
*Preheat the oven to 350 degrees. Brush the remaining 2 teaspoons olive oil over a 13x9x2 glass baking dish. Spoon 1/2 cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the pasta. Sprinkle the remaining 1/2 cup of mozzarella cheese and then the remaining 1/4 cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces.
*Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
Marinara Sauce (makes about 2 quarts, or 8 cups, sauce)
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
*In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season with sauce with more salt and pepper to taste.
Garlic Spaghetti
1 lb spaghetti noodles
1/2 cup extra-virgin olive oil
8-10 cloves of garlic, minced
Parmesan cheese
*Set a large pot of water on the stove and bring to a boil. Once boiling, add a handful of salt and then add spaghetti noodles, stirring. Cook as directed on the package or until al dente.
*Meanwhile, put olive oil in a pan on medium heat. Add the garlic and saute until the garlic is lightly golden. Remove from heat.
*Drain the spaghetti noodles and return to the pot. Pour garlic oil over the spaghetti and toss to coat. Serve immediately topped with Parmesan cheese.
Nutella Ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
*Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with the egg. Spoon 1 Tablespoon of Nutella into the center of the wrapper. Fold the wrapper diagonally in half and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella.
*Preheat the oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees.
*Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a place lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.
*Dust the pravioli with powdered sugar. Serve immediately. (Ravioli can also be made a day ahead and can be rewarmed in a preheated 375 degree oven just until they are heated through, about 7 minutes).
Ricotta Orange Pound Cake with Strawberries
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the pan
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Zest of 1 orange
Confectioner's sugar, for dusting
1 pint strawberries, hulled and quartered
*Preheat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan with butter.
*In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
*Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, almond extract, and orange zest, and mix until combined. Add the dry ingredients, a small amount at a time, beating just until incorporated.
*Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with the confectioner's sugar.
*Meanwhile, place strawberries in a small bowl with the remaining 1 tablespoon granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
*To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.
Pecorino Crackers
1 1/4 cups freshly grated Pecorino Romano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
* Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
* Combine the cheese, salt, pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour, 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
*Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your fingertips. Baking until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate.
Fussilli alla Caprese
1 pound fussilli pasta
3 Tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)
*Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and transfer to a large bowl.
*Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Beef and Cheese Manicotti
1/2 pound ground beef
1/2 cup finely chopped onion
1 (15-oz) container whole-milk ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 teaspoons olive oil
12 pieces of manicotti pasta (from one 8-ounce box)
1 1/2 cups marinara sauce (recipe follows)
1 Tablespoon butter, cut into pieces
*Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from heat and let cool slightly.
*Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
*Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
*Preheat the oven to 350 degrees. Brush the remaining 2 teaspoons olive oil over a 13x9x2 glass baking dish. Spoon 1/2 cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the pasta. Sprinkle the remaining 1/2 cup of mozzarella cheese and then the remaining 1/4 cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces.
*Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
Marinara Sauce (makes about 2 quarts, or 8 cups, sauce)
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
*In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season with sauce with more salt and pepper to taste.
Garlic Spaghetti
1 lb spaghetti noodles
1/2 cup extra-virgin olive oil
8-10 cloves of garlic, minced
Parmesan cheese
*Set a large pot of water on the stove and bring to a boil. Once boiling, add a handful of salt and then add spaghetti noodles, stirring. Cook as directed on the package or until al dente.
*Meanwhile, put olive oil in a pan on medium heat. Add the garlic and saute until the garlic is lightly golden. Remove from heat.
*Drain the spaghetti noodles and return to the pot. Pour garlic oil over the spaghetti and toss to coat. Serve immediately topped with Parmesan cheese.
Nutella Ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
*Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with the egg. Spoon 1 Tablespoon of Nutella into the center of the wrapper. Fold the wrapper diagonally in half and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella.
*Preheat the oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees.
*Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a place lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.
*Dust the pravioli with powdered sugar. Serve immediately. (Ravioli can also be made a day ahead and can be rewarmed in a preheated 375 degree oven just until they are heated through, about 7 minutes).
Ricotta Orange Pound Cake with Strawberries
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the pan
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Zest of 1 orange
Confectioner's sugar, for dusting
1 pint strawberries, hulled and quartered
*Preheat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan with butter.
*In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
*Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, almond extract, and orange zest, and mix until combined. Add the dry ingredients, a small amount at a time, beating just until incorporated.
*Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with the confectioner's sugar.
*Meanwhile, place strawberries in a small bowl with the remaining 1 tablespoon granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
*To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.
Thursday, March 18, 2010
Service Auction
Thanks to all who participated this year. It was a great turnout and we all had a lot of fun. If you have forgotten who won your auctioned item, please contact Katie. Here is the recipe for the chicken salad we used in the croissants. Enjoy
Chicken Salad
Mix Together:
6 Cups Shredded Chicken
1 Cup Finely Diced Celery
½ Cup Chopped Yellow Onion
2 Cup Chopped Apple with Skin
1 Cup Toasted Slivered Almonds
Dressing:
1 ½ Cup Mayonnaise (light)
2 TB Honey
1 tsp. Salt
½ tsp. Pepper
Stir together, add a little chicken broth or milk to make smooth if needed.
Pour Dressing over salad and stir till everything is coated. Should make enough for 16 croissant sandwiches using rounded 2/3 Cup each.
Chicken Salad
Mix Together:
6 Cups Shredded Chicken
1 Cup Finely Diced Celery
½ Cup Chopped Yellow Onion
2 Cup Chopped Apple with Skin
1 Cup Toasted Slivered Almonds
Dressing:
1 ½ Cup Mayonnaise (light)
2 TB Honey
1 tsp. Salt
½ tsp. Pepper
Stir together, add a little chicken broth or milk to make smooth if needed.
Pour Dressing over salad and stir till everything is coated. Should make enough for 16 croissant sandwiches using rounded 2/3 Cup each.
Saturday, March 13, 2010
UNDERwhelmed in Food Storage
There was interest after the class for the recipes that were sampled. There is also more information about what was presented at this class at http://watchandbeready.blogspot.com/
Enjoy!
Southern Chicken and Wild Rice Casserole
This recipe is a very, very simple “Open, dump, and mix” one.
4 cups of canned chicken, drained
1 package (6 ounces) of Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can of cream of celery soup
2/3 cup of Miracle Whip (don’t substitute a different mayonnaise)
1 can (8 oz) of diced water chestnuts, drained (I like to chop mine a bit smaller than they come in the “diced” can)
1 2 oz jar of sliced pimento peppers. (diced is fine also)
1 can of French cut green beans, drained
1 ½ cups of chicken broth OR water
2 Tablespoons of pre-grated Parmesan cheese. (yes, the stuff in the green can is just fine.)
Combine all of the ingredients in a mixing bowl and mix well with a spoon. Transfer to a Dutch oven, or a pre-greased baking dish if you’re cooking in a solar oven. Top the dish with the Parmesan Cheese. If using a solar oven, be sure to cover the dish with foil or a dark towel. If using the Dutch Oven, simply put on the lid.
Bake at 400 degrees for 25 to 30 minutes until it’s bubbling and the rice has cooked. Let cool about 5 minutes and then serve.
Corn Bread Casserole
Yet another easy dump, mix, and cook recipe! You won’t believe how addictive this dish can be. You can enhance it as a main dish by adding spam, bacon bits, or cheese to the dish as well just before baking.
1 can of creamed corn
1 can of regular corn, drained
1 cup of sour cream. (yes, you can make sour cream from powdered milk)
1 egg or 1 egg equivalent
1 box of Jiffy Corn Muffin Mix
1 tablespoon of sugar
1 tablespoon of butter
Mix all of the ingredients together well. Place in a baking dish or Dutch oven. Cook at 350 degrees for 30 to 40 minutes. (I usually cook it the longer period because I like it a bit browner on the top than some do.) Serve as a great side dish!
Blueberry Dump Cake
The name says it all. This is easy!
2 cans of blueberry pie filling
1 box of yellow cake mix (18.25 ounces)
8-12 tablespoons of butter or margarine
Simply dump the blueberry pie filling in your baking dish or Dutch oven. Mix the melted butter together with the cake mix. Spoon on top of the blueberry pie filling. Bake at 350 degrees for 35-45 minutes until light golden brown on top.
If you have a way to make ice cream, this is a yummy dish served warm with some vanilla ice cream on top.
Enjoy!
Southern Chicken and Wild Rice Casserole
This recipe is a very, very simple “Open, dump, and mix” one.
4 cups of canned chicken, drained
1 package (6 ounces) of Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can of cream of celery soup
2/3 cup of Miracle Whip (don’t substitute a different mayonnaise)
1 can (8 oz) of diced water chestnuts, drained (I like to chop mine a bit smaller than they come in the “diced” can)
1 2 oz jar of sliced pimento peppers. (diced is fine also)
1 can of French cut green beans, drained
1 ½ cups of chicken broth OR water
2 Tablespoons of pre-grated Parmesan cheese. (yes, the stuff in the green can is just fine.)
Combine all of the ingredients in a mixing bowl and mix well with a spoon. Transfer to a Dutch oven, or a pre-greased baking dish if you’re cooking in a solar oven. Top the dish with the Parmesan Cheese. If using a solar oven, be sure to cover the dish with foil or a dark towel. If using the Dutch Oven, simply put on the lid.
Bake at 400 degrees for 25 to 30 minutes until it’s bubbling and the rice has cooked. Let cool about 5 minutes and then serve.
Corn Bread Casserole
Yet another easy dump, mix, and cook recipe! You won’t believe how addictive this dish can be. You can enhance it as a main dish by adding spam, bacon bits, or cheese to the dish as well just before baking.
1 can of creamed corn
1 can of regular corn, drained
1 cup of sour cream. (yes, you can make sour cream from powdered milk)
1 egg or 1 egg equivalent
1 box of Jiffy Corn Muffin Mix
1 tablespoon of sugar
1 tablespoon of butter
Mix all of the ingredients together well. Place in a baking dish or Dutch oven. Cook at 350 degrees for 30 to 40 minutes. (I usually cook it the longer period because I like it a bit browner on the top than some do.) Serve as a great side dish!
Blueberry Dump Cake
The name says it all. This is easy!
2 cans of blueberry pie filling
1 box of yellow cake mix (18.25 ounces)
8-12 tablespoons of butter or margarine
Simply dump the blueberry pie filling in your baking dish or Dutch oven. Mix the melted butter together with the cake mix. Spoon on top of the blueberry pie filling. Bake at 350 degrees for 35-45 minutes until light golden brown on top.
If you have a way to make ice cream, this is a yummy dish served warm with some vanilla ice cream on top.
Friday, February 5, 2010
Party Class Recipes
Now that the holiday's are over and most of us are getting back to some form of normalcy, it's time for our cooking classes to resume. Our most recent "Let's Party" class was a success. The recipe's were phenomenal. Thanx to Heather and her sister for putting it together for us. Here are the recipes from the class, try them out, you will love them.
Let’s Party Recipes
Some Tips
• Choose about 6 different appetizers (remember colors, temperature, and flavors)
• Count on about 3 of each appetizer per person. If there is no main course, you may want to consider more.
• Have a fun drink to go along with the appetizers.
• Make only two or three and have the rest be easy like chips and dips, shrimp with cocktail sauce, or pizzas cut into tiny squares.
• You may want to consider having it a pot luck appetizer party and having your guests bring their favorites.
Some Tips
• Choose about 6 different appetizers (remember colors, temperature, and flavors)
• Count on about 3 of each appetizer per person. If there is no main course, you may want to consider more.
• Have a fun drink to go along with the appetizers.
• Make only two or three and have the rest be easy like chips and dips, shrimp with cocktail sauce, or pizzas cut into tiny squares.
• You may want to consider having it a pot luck appetizer party and having your guests bring their favorites.
Meatballs
Meatballs from Costco
1 jar grape jelly
1 jar of chili sauce
Meatballs from Costco
1 jar grape jelly
1 jar of chili sauce
Bake meatballs for 15 minutes at 350. In a saucepan, mix half jar of jelly with 1 jar of chili sauce and heat on stove till hot and bubbly. Pour over meatballs and serve. (Any questions, ask Heather)
Sweet & Sour Sauce
1 ½ c. sugar
¼ t. salt
2 T. soy sauce
½ c. ketchup
2/3 c. vinegar
Heat ingredients in a sauce pan till comes to a boil.
7-Layer Dip
Layer in a 9X13 pan:
1 can (not tall size) refried beans
1 pint sour cream mixed with Taco seasoning
Guacamole (2-3 Avocados and small bottle of Salsa—blend together in blender)
1 pint sour cream
4 ½ oz. can of chopped olives
1 c. each of cheddar and Monterey jack cheese
Diced tomatoes
Water Punch
1 T. lemon extract
1 T. citric acid
5 qt. water
3 c. sugar
Combine ingredients. It is really yummy with pebble ice and thin slices of lime floating on the top.
Hot Artichoke Dip
1 (8 oz) brick cream cheese
1 c. mayonnaise
1 c. Parmesan cheese
1 can artichoke hearts (non-marinated)
Mix cream cheese, mayonnaise, and Parmesan cheese. Add chopped artichokes. Put in a baking dish and bake at 350 until bubbly. Serve warm with French bread cubes.
Spinach Dip
1 pkg. (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 c. mayonnaise
1 pkg. KNORR Vegetable Soup, Dip & Recipe Mix
3 green onions, chopped
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, and green onions until well mixed. Cover, chill 2 hours to blend flavors. It is fun to serve this in a large hollowed out soup bowl.
Water Chestnut Wraps
2 pkgs. Bacon
3 cans water chestnuts (whole)
Wrap bacon around water chestnuts and secure with toothpick.
Bake at 350 for 30 minutes.
Sauce:
2 c. brown sugar
1 c. mayonnaise
1 bottle of chili sauce
Heat.
Put chestnuts in crock pot. Cover with sauce. Keep warm in pot.
Buffalo Wings
12 chicken wings
½ c. honey
3 T. Worcestershire sauce
4 T. soy sauce
2 T. prepared mustard
2 T. cider vinegar
Preheat oven to 350. Spray shallow baking pan with nonstick spray. Cut wings in three pieces at the joint. Place in baking dish. Combine remaining ingredients and pour over wings. Bake 1 hour. Serve with mayonnaise, Blue cheese dressing, or Ranch dressing as a dipping sauce.
Sweet & Sour Sauce
1 ½ c. sugar
¼ t. salt
2 T. soy sauce
½ c. ketchup
2/3 c. vinegar
Heat ingredients in a sauce pan till comes to a boil.
7-Layer Dip
Layer in a 9X13 pan:
1 can (not tall size) refried beans
1 pint sour cream mixed with Taco seasoning
Guacamole (2-3 Avocados and small bottle of Salsa—blend together in blender)
1 pint sour cream
4 ½ oz. can of chopped olives
1 c. each of cheddar and Monterey jack cheese
Diced tomatoes
Water Punch
1 T. lemon extract
1 T. citric acid
5 qt. water
3 c. sugar
Combine ingredients. It is really yummy with pebble ice and thin slices of lime floating on the top.
Hot Artichoke Dip
1 (8 oz) brick cream cheese
1 c. mayonnaise
1 c. Parmesan cheese
1 can artichoke hearts (non-marinated)
Mix cream cheese, mayonnaise, and Parmesan cheese. Add chopped artichokes. Put in a baking dish and bake at 350 until bubbly. Serve warm with French bread cubes.
Spinach Dip
1 pkg. (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 c. mayonnaise
1 pkg. KNORR Vegetable Soup, Dip & Recipe Mix
3 green onions, chopped
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, and green onions until well mixed. Cover, chill 2 hours to blend flavors. It is fun to serve this in a large hollowed out soup bowl.
Water Chestnut Wraps
2 pkgs. Bacon
3 cans water chestnuts (whole)
Wrap bacon around water chestnuts and secure with toothpick.
Bake at 350 for 30 minutes.
Sauce:
2 c. brown sugar
1 c. mayonnaise
1 bottle of chili sauce
Heat.
Put chestnuts in crock pot. Cover with sauce. Keep warm in pot.
Buffalo Wings
12 chicken wings
½ c. honey
3 T. Worcestershire sauce
4 T. soy sauce
2 T. prepared mustard
2 T. cider vinegar
Preheat oven to 350. Spray shallow baking pan with nonstick spray. Cut wings in three pieces at the joint. Place in baking dish. Combine remaining ingredients and pour over wings. Bake 1 hour. Serve with mayonnaise, Blue cheese dressing, or Ranch dressing as a dipping sauce.
Crab Dip
Dissolve 1 pkg. gelatin in 3 T. cold water. Blend into 1 can mushroom soup in saucepan. Heat to warm.
Add:
1 c. mayo
6 to 8 oz. fake crab (shredded)
8 oz. cream cheese (softened)
1 c. finely chopped celery
Pour into bowl—put in freezer ½ hour. Unmold. Ready to eat.
Bruschetta
12 slices Italian bread, ½ inch thick
¼ c. olive or vegetable oil
2 medium tomatoes, chopped (1 ½ cups)
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil leaves
½ teaspoon salt
½ teaspoon pepper
1. Heat oven to 375.
2. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.
3. While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature
Spinach-Filled Triangles
1 lb. Feta cheese
1 pint cottage cheese
¼ c. Parmesan cheese
1 c. Swiss cheese
4 eggs
10 green onions, chopped
10 ounces fresh spinach, finely chopped (or a 10 oz. package frozen spinach, thawed and drained)
1 teaspoon parsley, minced
1 pound filo pastry
1 pound butter, melted
Step 1
Combine all the cheeses and eggs in a large bowl and mix well. Add onions, spinach and parsley, and blend well.
Step 2
Cut the filo pastry into strips 2 ½ to 3 inches wide (see illustration). Brush each strip with melted butter and then place 1 teaspoon of cheese-spinach mixture on the strip, centered 1 inch from the end. Fold one corner over in a triangle and then continue turning over the triangle to the end of the filo strip (just as in folding a flag). Place each triangle as it is made on a baking sheet. Bake at 350 for 20 to 25 minutes, or until golden brown.
Step 3
When done, remove the triangles from the sheet immediately and serve hot. They may also be rolled, stacked between sheets of wax paper, and frozen in airtight containers. When they are needed, separate them while frozen, place on baking sheet, and bake as directed with about 10 extra minutes of baking time.
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