Recipes

A friend of mine was asking for an easy sourdough recipe, so I thought I'd share it for everyone.

Starter
Put the following in a non-metal container:
1 c milk, 1 c flour and 1 T yeast
Let stand (I cover with tea towel) for 48 hours, until it bubbles and becomes sour.  Put into a cover container with expansion room and store in the fridge.  You should use it every week.  Every time you use it, feed the starter equal quantities of flour and milk.  Then let stand in a warm place for 24 hours.
Of course, you can just multiply the starter amounts if you think this won't be enough.
Easy peasy.  You can also through your starter in the freezer if you are going to be away for a while.  Just thaw and let stand in a warm place for 24 hours.

Now what?

Sourdough Pancakes
1/2c starter                                 2 c milk
2 c flour                                         2 eggs
2 T sugar                                        1 t salt
1 t baking soda
Blend starter, milk and flour and let sit on counter overnight.  Then add everything else in the morning.  Mix well, but don't beat.

Sourdough Biscuits
1 1/2 c flour                            2 t baking powder
1/4 t baking soda                  1/2 t salt
1/4 c butter                             1 c starter
Cut butter into dry ingredients.  Mix in starter.  Mix well and knead till smooth.  Roll out 1/2 inch thick.  Cut out with a 3 inch round cutter.  Place on greased 9-inch square pan.  Brush with melted butter.  Let rise 1 hour.
Bake 425F for 20 minutes

Sourdough Bread
makes 1 loaf
1/2 c water                                     2 T sugar
1 T yeast                                          1 c starter
1 egg                                                 1 t salt
1 T oil                                                2 3/4 c flour
You'll notice this recipe uses a bit of yeast on top of the sourdough starter, this is to keep the rising time short.  If you have lots of time, leave out the yeast and let the bread rise in its own good time.  The flavour will be amazing.
If making the recipe as written, let the dough rise 1 1/2 -2 hours.  Then shape and put into greased bread pan.  Let rise again 1 1/2 hours till double.
Bake 350F for 30 minutes.

and now for ultimate sourdough yumminess

Sourdough Cinnamon Buns
1/3 c butter                                                1 c brown sugar
1 1/2 t cinnamon                                     1 1/2 c flour
2 t sugar                                                       2 t baking powder
1/2 t baking soda                                      1 1/2 c starter
1/3 c oil
Mix the brown sugar, butter, and cinnamon together and set aside.
This recipe doesn't need the first rise.  So after making the dough, roll it out about 12 x 9.  The thinner you make it the more rounds your buns will have.  Spread the dough with the butter mixture.  Roll up from wide end.  Slice into 1-inch pieces.  Place in a greased baking pan.
Bake 400F for 20 minutes.  Invert on serving plate carefully, sugar will be molten.   Makes 12.


Now that the nice weather is back (i.e., cool) it's time to start making cozy food.  Today I made some French onion soup and macaroni and cheese.  Both are easy and I thought I'd share the recipes.


French Onion Soup
5 cups thinly sliced onions                  1t salt
3T butter                                                      1/4 t sugar
1T oil                                                             3T corn starch
2qt chicken broth, I make my own in the crockpot after roasting a chicken -easy
Cook onions slowly with butter and oil.  Cover for 15 minutes on low.  Remove lid and turn up to medium.  Add sugar and salt.  Cook and stir until onions are golden brown, about 30-40 minutes.  Time spent here will improve the flavour.  Sprinkle on cornstarch and cook a couple of minutes.  Add onions to hot stock.  Simmer, partially covered, for 30-40 minutes.
In oven-proof bowl, add some croutons or toast and pour in soup.  Top with nice layer of mozzarella or Parmesan or Swiss.  Broil until cheese is melted.

I usually baggie up the leftover soup (minus croutons and cheese) and keep it in the freezer, it reheats well.


Macaroni and Cheese
1c macaroni, cooked till tender
3T butter                                   3/4 t salt
3T cornstarch                          2 c milk, any kind we usually use 2%
1/4 t dry mustard                  2 c grated cheese, we use cheddar
Melt butter and cornstarch and mustard for a few minutes.  Pour in milk and stir until fairly thick.  Stir in cheese until melted.  Drain macaroni and pour into cheese sauce.  Pour everything into a greased 1 1/2 qt casserole.
Bake 400F for 20 minutes.  You can top with buttered crumbs but I don't usually.