Entries Tagged Recipes

From: http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/easternn.txt

1 cup White vinegar
1 cup Cider vinegar
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt to taste
Freshly cracked black pepper to taste

• 2 (10-oz) pkgs frozen sliced strawberries in syrup, thawed
• 1/4 cup sugar
• 1/4 cup lemon juice
• 1 cup strawberry or vanilla low-fat yogurt

To make sorbet, drain strawberries. Combine drained strawberries, 1/4 cup sugar, lemon juice, and yogurt in a blender, and process until smooth.

Pour mixture into 1-quart ice cream freezer and freeze according to mfgr’s directions.

This is a minor variation on a recipe from Razzle Dazzle Recipes.

Remove the 1847 Sourdough Starter from the refrigerator, add 1 cup of flour and 1 cup of warm water; stir well. Cover with wax paper and allow it to bubble for 2 to 12 hours. I stir mine from time to time and just before measuring.

Then place the following in the mixer bowl.

• 1 1/2 cups starter.
• 2 1/2 tbs. of butter cut into small cubes + enough milk to make 1 cup total. Warm this in the microwave, 30 seconds, stir, then heat 30 more seconds. I use the same measuring cup I used for the starter.
• 2 1/2 tbs. sugar
• 1 1/2 tsp. salt
• 2 cups while wheat flour
• 2 cups bread flour

Return the remaining starter to the frig. I don’t fool with it until the next time I bake.

Using the dough hook mix on speed 1 for 1 minute and then speed 2 for 4 minutes. It should form a nice dough that cleans the sides of the bowl. Remove the dough from the bowl, spray the bowl with PAM, and return the dough to the bowl to rise. Cover it with wax paper and allow it to rise at least until doubled. I’ve let it go as little as 2 hours and as long as 12 hours. Punch it down, shape into a loaf and put it in a bread pan. Allow it to rise for about 1 1/2 hours at 100 degrees or longer at room temperature until it is about one inch or so above the top of the pan. Bake at 325 convection for 32 minutes. Immediately remove from the pan and allow to cool on a rack.

When I make bread during the week, I stir up the starter, flour, and water in the evening and let it bubble all night. In the morning I make the dough and let it rise all day. Then when I get home from work, I punch it down, shape it, let it rise and bake it. It is cool enough by bed time to put away.

This recipe is a modification of one from “The Bread Machine Cookbook” by Donna Rathmell German.

Remove the 1847 Sourdough Starter from the refrigerator, add 1 cup of flour and 1 cup of warm water; stir well. Cover with wax paper and allow it to bubble for 2 to 12 hours. I stir mine from time to time and just before measuring.

Then place the following in the mixer bowl.

• 1 1/3 cups starter.
• 2 tbs. of butter cut into small cubes + enough milk to make 3/4 cup total. Warm this the microwave, 30 seconds, stir, then heat 30 more seconds. I use the same measuring cup I used for the starter.
• 2 1/2 tbs. sugar
• 1 1/2 tsp. salt
• 3 1/2 cups bread flour

Return the remaining starter to the frig. I don’t fool with it until the next time I bake.

Using the dough hook mix on speed 1 for 1 minute and then speed 2 for 4 minutes. It should form a nice dough that cleans the sides of the bowl. Remove the dough from the bowl, spray the bowl with PAM, and return the dough to the bowl to rise. Cover it with wax paper and allow it to rise at least until doubled. I’ve let it go as little as 2 hours and as long as 12 hours. Punch it down, shape into a loaf and put it in a bread pan. Allow it to rise for about 1 1/2 hours at 100 degrees or longer at room temperature until it is about one inch or so above the top of the pan. Bake at 325 convection for 32 minutes. Immediately remove from the pan and allow to cool on a rack.

This recipe is a modification of one from “The Bread Machine Cookbook” by Donna Rathmell German.

Adapted from the recipe on Bob’s Red Mill Wheat Bran.

Preheat oven to 375 on convection or 400 conventional.

• 1 cup wheat or oat bran
• 1.5 cups whole wheat flour
• 1/2 cup raisins or dates
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 cup milk
• 1/2 cup molasses
• 1/2 cup apple sauce
• 2 Tbsp oil
• 1 beaten egg

Stir together the dry ingredients. Stir together the wet ingredients. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake 16 minutes.

• 20 ounces fresh blueberries
• 1/2 cup sugar syrup
• 1/4 cup lemon juice
• 1/4 cup sugar
• 8 ounces blueberry yogurt

Blend all that up till smooth, pour into ice cream maker and freeze.

This is a variation on this strawberry sorbet recipe. which was also very good.

Carl Griffith’s 1847 Oregon Trail Sourdough Starter is great stuff! I’ve been using it for about 6 months now and it works flawlessly.

You can get it for the price of postage. Go to the page for the Friends of Carl and get your own. You send them an addressed envelope and a dollar for postage. In a few weeks you get back a plastic bag with a tiny amount of chunky white bits. Follow the startup instructions and you’ll have a very robust sourdough starter that makes great bread.

I make one loaf a week. The culture remains dormant in the frig all week, then on Friday evening I take it out, stir in one cup of flour and one cup of water and leave it loosely covered with wax paper overnight on the counter. The next morning it has bubbled up and is ready to go. I use recipes I’ve found on the web and in Donna German’s bread machine cookbook (I don’t use a bread machine but the recipes work fine). The one modification I made to her recipes was eliminating the added yeast. I let the starter do all the work. It takes longer but the taste is much better. The first rise takes about 2-3 hours and the second rise takes about 1.5 hours; 30 minutes of baking later, I’ve got a delicious loaf.

You can’t go wrong with Carl’s great starter.

Great subtle flavor and the dough is much easier to handle than my last attempt.

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My first attempt at scones. These are a bit too sweet and have a bit too much vanilla for my taste. The dough was very sticky, next time I should use less liquid.

From Sun-Main Recipes

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Sourdough Raisin Bread
Recipe By: Kimberly Andrew (modified my me)
Makes 1 loaf

Ingredients

• 1 cup active sourdough starter
• 1/2 cup raisins
• 3/4 cup lukewarm/cool water
• 3 cups bread flour
• 1/8 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon oil
• 1 1/4 teaspoons yeast

Mix starter and raisins in mixer bowl, cover and set aside for a few hours or overnight.

Combine ingredients in the mixer bowl, knead on speed 1 for 1 minute, the on speed 2 for 4 minutes or until the dough looks right. Remove the dough, oil the bowl, return the dough and allow it to rise for 1 hour. Shape and place in a bread pan. Allow to rise for 40 minutes. Bake 35 minutes on 325 convection.

Really tasty!