Sourdough Crackers

Baked, Crispy and Delicous! 

Perfect to serve with your favorite dip or cheese.

Roll our very thin, and use a pizza cutter

to cut dough into small squares.

I am always looking for great ways to use the discard

from my sourdough starter.

This is a fun item that can be stored for later use.

It is quick and easy to make.  No waiting for leavening and 

the baking is quick!

As Always,

ENJOY!

Recipe Source: King Arthur Flour Co.

• 1 cup Whole Wheat Flour or White Whole Wheat Flour
• 1/2 teaspoon sea salt
• 1 cup sourdough starter, unfed/discard
• 1/4 cup (4 tablespoons) unsalted butter, room temperature
• 2 tablespoons dried herbs of your choice, optional
• oil for brushing
• coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
3. Preheat the oven to 350°F.
4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
8. Prick each square with the tines of a fork.
9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Apple Pie

Simple and delicious!

There are many different kinds of apple pie, and I am sure

I have made almost every type. 

 Even though many seem to have identical ingredients and methods,

there are some that just stand out as the best.

What puts this apple pie at the top of the recipe box?

The top crust has an amazing finishing element!

The egg whites are frothed before brushing over

the top crust, and a generous sprinkling of 

Demarara sugar is then added.

Once baked it gives the top of the pie a crispy

sugar glaze finish!

As Always,

ENJOY!

Recipe Source: Taste of Home

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled tart apples
• 1 tablespoon lemon juice
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter
• 1 large egg white
• Additional sugar

DIRECTIONS

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.

Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Honey Wheat Berry Bread

Just love the texture on this bread.  Perfect for toasting, and

a nice crunch on the wheat berries that are left whole.

My eldest brother recently mentioned to me that

his favorite Oroweat Honey Wheat Berry Bread, 

had recently changed their recipe.  Or at least modified it,

so it was not the amazing toasting bread he knew it used to be. 

Doing a bit of reading, I found that other people had the same comments.

There favorite bread was no longer quite the same.

So I gave an attempt  to replicate the recipe according to what other 

people had tried.

You can complete puree the soaked and cooked wheat berries, 

or leave some whole for a nice texture. Totally up to each baker.

As Always, 

ENJOY!

Recipe Source: Kitchen Mage

INGREDIENTS

This recipe makes two large 
water 3 cups 
Wheat berries 3/4 cup 
Milk, room temp 3/4 cup 
Whole wheat flour 1 cup 
instant yeast 1 tablespoon 
Honey 1/4 cup 
Butter 1/4 cup 
Bread flour 6 1/2 cups 
salt 1 tablespoon 

Combine wheat berries and 3 cups of water in a medium sauce pan. Cover and set aside to soak for an hour. After an hour, leave pan covered and cook on medium heat, stirring occasionally, until wheat berries are soft and popping open. The water level will be reduced by ~1/2 cup and the wheat berries will be fat and soft. Let cool and prepare for use in dough.

In mixing bowl, combine wheat berries, milk, yeast and whole wheat flour. Mix until well combined, cover and set in a warm spot until bubbly, 20 - 30 minutes.

Add the softened butter, honey and 5 1/2 cups of bread flour. Mix until it forms a shaggy mass. Continue to add flour, a tablespoon or two (or more at first), until the dough stops readily absorbing it. Mix for another minute, two if mixing by hand. The dough will still be a bit rough. Cover and let rest on the counter for 20 minutes.

Add salt. Spread a cup of flour on the counter and knead for 4 - 5 minutes, adding more flour if needed. Knead.

Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).

Turn the dough out on a lightly floured counter, divide in half and shape into loaves. Grease two loaf pans. Put the shaped loaves in the pans and let rise until doubled in bulk (about an hour).

Preheat oven to 375F (175C). Bake bread for 45 minutes or until golden brown (~195F/90C internal temperature). Turn out of pans onto cooling rack for at least an hour.

Easy Caramel Rolls

One of the easiest overnight breakfast rolls!

This recipe was passed on to me from a friend, whom I met while 

living in Texas.  Ladies church groups love to bring

breakfast treats to morning meetings.  This was a show stopper 

every time it was brought to a meeting, it disappeared. 

A hot beverage is necessary with this treat, either hot coffee

or hot tea, or for kids a glass of milk.

Prepare this the night before, and bake in the morning.

Hot and gooey, it is irresistible!

As Always,

ENJOY!

INGREDIENTS

4 Tbsp. Butterscotch pudding (not instant, it must be cook and serve)

1 stick butter

1/2 cup brown sugar

1 tsp. cinnamon

chopped nuts

18 Rhodes frozen rolls

Grease bundt pan.  Sprinkle with chopped nuts.  Place frozen rolls in pan and sprinkle with butterscotch pudding.  Melt butter, brown sugar and cinnamon together.  Pour over rolls.  Cover with wax paper or saran wrap( spray with Pam so it won't stick to rolls). Put an inverted dinner plate on top and let rise overnight.  Bake at 350 degrees for 30 minutes in the morning.

Overnight Pizza Dough With Levain

Risen and ready to divide and shape.

Divide Dough into 5 equal parts.

Gently form the dough into a round shape.

Pulling the ball of dough toward yourself,
with a few fingers at the lower edge,
dragging it toward you to create a
smooth surface on the surface of the dough.

Place all five balls on a greased pan or sheet
and let rise to double their size.

When the dough has rested and risen, you will be ready to form
it into 12" rounds for pizza.

As Always,

ENJOY!

Recipe Source: Flour, Water, Salt, Yeast by Ken Forkish

LEVAIN
Mature, active Levain 50g
White flour                  200g
Whole wheat flour       50g
Water                            200g(85-90 degrees F.)

FINAL DOUGH
White flour                   900g
Whole wheat flour            0
Water                            620g(90-95 degrees F.)
Fine Sea salt                   20g
Levain                           180g



   Approx. 24 hrs. after feeding leavain, use 50g, plus flours and water, mix, cover and let rest for 8-10 hours, before mixing final dough.
   After 8-10 hours, combine flour and water of final dough, cover and let rest 20-30 min.

   Add salt and weighed levain to final dough mixture.  Mix by hand.

  Give one or two folds to the dough, the first being 30 min. after mixing. Let rise 12-14 hours, then it is ready to be divided.

   Divide dough into 5 equal pieces. Shape each piece into a medium tight round, being careful not to de-gas the dough. Put the balls on a lightly floured baking sheet, leaving space for expansion.

Cover with plastic and refrigerate for 6 hours.

  Dough is now ready to shape into rounds, top with sauce, cheese, etc. and bake.

1.   

Organic Italian Artisan Pasta

Look What's New at Trader Joe's!

Three beautiful shapes to choose from,

Orecchiette, Capunti, and Gigli.

I have already created dishes with two of the three shapes,

now just to make an amazing dish with the Gigli pasta

and you will have many ideas to choose from when feeding

your family this wonderfully delicious pasta. 

As Always, 

ENJOY!