Sourdough Sharing - Muffins

October is the time of year I finish putting the yard and garden to bed and to finish making juice, jam and other preserves.  I then travel to Alberta and Saskatchewan for several weeks visiting relatives and friends before winter hits with a vengeance.  So this month, I am linking to a previously blogged recipe.

This month's sourdough challenge is muffins and quick breads.  I have a preference for muffins as you can freeze a batch and then just take out one or two as needed.

I have tried several muffin recipes but always come back to this Bran Muffin recipe.  It is moist and tasty - I always loved bran muffins with molasses as an ingredient and this is my all time favorite recipe.

 

The recipe calls for raisins and nuts but I sometimes add chopped dates instead of the raisins and nuts.  I have also used dried cranberries or dehydrated cherries instead of the raisins and I have substituted sunflower seeds instead of nuts.

 

 

I hope everyone enjoys this month's offering of muffins and quick bread in the links below. 

 

 

 





Sourdough Sharing - Sourdough Gingerbread Waffles

This month's sourdough challenge was pancakes and waffles.  I had recently been given an almost new waffle iron from my sister who didn't want it and decided to try this recipe for Gingerbread Waffles from my Sourdough Cookery Cookbook by Rita Davenport.

Ingredients
1/2 c molasses
6 Tbsp cooking oil
1/2 c sourdough
1 c milk
2 eggs, slightly beaten
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ginger
1/2 tsp cinnamon
4 Tbsp sugar

Mix molasses, oil, sourdough, milk and eggs.  Combine dry ingredients and mix into the first mixture.

Heat waffle iron.

Pour amount batter onto waffle iron suggested by manufacturer (different amounts for different sizes irons).

Cook for 5 to 6 minutes or until done.

Remove to rack.  Cut if necessary.

Top with butter and serve.

The recipe suggests eating them with applesauce and bacon or whipped cream and bananas.  I served them with mulled applesauce.  Very yummy!

 

The recipe said it makes 6 small waffles so I doubled it.  I will definitely make these again.  Enjoy!

 

 

Check out other pancake and waffle recipes shared below.

 

 



Sourdough Crackers - Sharing Recipes

This month's sourdough sharing is crackers.  Now I've always wanted to make homemade crackers and this seemed like a good chance to try my hand at it.  And using sourdough was a neat bonus.  There are so many ways to make a recipe your own - herbs, cheese, seeds and more.

Unfortunately, I've had a tough month with my dear, sweet house chicken, Lulu getting sick and me having to put her to sleep.  She was very special to me and I miss her so much.

I did want to link to all the recipes showcased this month so I have a starting point when I get around to making my own crackers.

Enjoy the following links and recipes.

Sourdough Sharing - Pumpkin Pie Cinnamon Buns and More

This month's sourdough sharing is cinnamon buns or other variations.  I decided to try some pumpkin pie cinnamon rolls.  I got the original idea from here.  I got the dough recipe from Sourdough Cookery by Rita Davenport.  

Ingredients
dough
1 1/2 c sourdough
3/4 c milk (I used 1 c pumpkin puree instead)
1 tsp vanilla
2 Tbsp sugar
1 Tbsp melted butter or marg
1 tsp salt
2 - 2 1/2 c flour (I needed about 4 c flour)

filling
1 c pumpkin puree
1/4 c butter
1/2 c sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla

My sourdough was very bubbly but not as thick as usual.  So that plus using pumpkin instead of milk may have accounted for the need for that much extra flour.

To make the dough
To sourdough add and mix in all ingredients except flour.  Add enough flour to make a stiff dough.  Knead until smooth, adding more flour if needed.

 

Place in a greased bowl and let rise until double.  The original recipe said 2 hours but mine took all day.

Roll dough into a rectangle.

To make filling
Combine pumpkin (I used homemade puree) with other ingredients and stir well.  I did not add the butter at this stage but you may if you wish.

I spread the butter evenly on the dough like you do for regular cinnamon buns.

Spread the pumpkin filling evenly, leaving a bit of dough at the edges uncovered.

Roll up dough sealing the edges.

Cut and place in greased pans.

Cover and let rise until double.

 

Bake at 400°F for 25 - 30 minutes.

 

Rita Davenport suggests drizzling on a mixture of icing sugar, milk and vanilla (no amounts given).

 

Mama Taney suggests pumpkin cream cheese icing.

 

I did neither and we ate them as is.  Usually I find icing on cinnamon buns too much sweetness but these would have been nice with the cream cheese icing as they are not too sweet.  They were tasty and the spiced pumpkin had a nice flavour.

 

I wouldn't bother adding the pumpkin to the dough next time because all it did was turn the dough a nice golden colour.  Pumpkin doesn't have much taste by itself so I don't think it added to the taste.

 

Enjoy these or some of the other recipes below.

 

 

 

 

Sourdough Sharing - Crepes

This month's sourdough challenge was crepes.  The recipe was so easy-peasy and tasty.  My challenge came when it was time to make the crepes as I don't own a correct size frying pan.

Ingredients
1 c sourdough
2 eggs
2 Tbsp melted butter
1/4 tsp salt
1/4 to 1/2 c milk

Beat all ingredients together, adding enough milk to have a thin batter.  Heat the frying pan, add some butter and pour in 1/4 c of batter. 

 

Now comes the tricky part.  You are to use a pan between 8" and 10" in diameter.  I only have cast irons frying pans - one 6" and the other 12".  I used the 12" because the 6" was too small but found it too heavy to swirl the pan around so I ended up with flower shapes instead of nice round, thin crepes.

 

You are to cook the crepe for a minute or two, then flip and cook about 30 seconds or so on the other side.  Remove crepe to plate and continue making until finished the batter.  This makes about 8 to 10 crepes.

I then tried to pour the batter round but ended up with a thick crepe (or thin pancake).

I found this recipe and thought I sounded yummy and easy.  Spread Nutella on crepe and add a banana.  I cut the banana lengthwise so each crepe was rolled around 1/2 banana.

I also spread some with peanut butter and rolled them around the banana as well.  Both were very tasty and would be enjoyed by kids and adults alike.

I found the crepe very tasty and made them a second time as pancakes without trying to swirl my heavy pan.  They were very tasty with butter and syrup. 

 

I will try the crepes again when I have the right size pan.  They were tasty and easy to whip up with so few ingredients.

 

You can make your crepes into sweet dessert crepes or savory crepes as a main course depending on your filling.

 

Check out the links below for more delicious crepe ideas.  Enjoy!  ;)

 

 



 

Sourdough Sharing - Brownies

This month's sourdough challenge was brownies.  I decided to try a blondie recipe that I have made in the past and a new brownie recipe.

Now I love to eat them - both brownies and blondies but often seem to have trouble with the centres falling.  Help anyone?  It doesn't seem to matter which recipe I try (regular or sourdough) my brownies often have a cakelike texture around the edges and are almost sticky in the centre.  If I bake them longer, the edges get too dry with the centre usually not being much different from before (just a little more cooked).  Ideas?  Suggestions?

My brownies were taken from Rita Davenport's Sourdough Cookery book.  
Chocolate Peanut Butter Brownies.

Ingredients
1/4 c butter
2 squares unsweetened chocolate (I substituted 3 Tbsp cocoa and 1 Tbsp butter for each square.)
1 c sugar
1/4 c peanut butter (I used chunky)
2 eggs
1/2 c sourdough
1 tsp vanilla
1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda

You are to melt the butter and chocolate over low heat.  Then add sugar and peanut butter.  For this step, I just used very soft marg. and my mixer.

 

Add eggs, sourdough and vanilla.  Mix dry ingredients and stir into batter.

 

Spread in a greased 9" x 9" pan.  Bake at 350°F for 20 to 25 minutes.  Cool and then frost, if desired.  I don't usually frost mine.

 

Here you can see the sunken middle.  :(

 

Here is one middle piece and one edge piece.  The brownies taste great with the chocolate and the peanut butter.  I will try them again, once I get help with the sunken middle problem.



The blondies are from a Robin Hood Flour pamphlet on sourdough.
Sherwood Blond Brownies

Ingredients
1 c brown sugar
1/2 c sourdough
1/4 c butter, melted
1 egg
1 c flour
1/2 tsp baking soda
1/2 c chopped nuts or coconut

Beat together sugar, sourdough, butter and egg.  Again I used softened not melted butter.  (You don't think that is my problem, do you?)  Add in the rest of the ingredients and mix well.

 

Spread batter in a greased 8" x 8" pan.  Bake at 350°F for 20 to 25 minutes. 

Again you can see the dropped centre.  It is not as bad as the chocolate ones, though.

Again you can see how much higher and drier the edge piece was compared to the middle piece.  These taste great with the brown sugar and nuts - a nutty butterscotchy flavor.

 

Check below for other great brownie and blondie recipes to try.  Enjoy!  ;)

  



Sourdough Banana Cake

There were many interesting cakes in March's Sourdough Sharing.  Since I had some ripe bananas on hand, I decided to give Amanda's cake a try.  She posted a link to this recipe.

Ingredients

1 c sourdough 

1 1/2 c flour

1/2 c sugar

1/2 c brown sugar

2 tsp baking soda

1 egg

1/4 c oil

1/4 c plain yogurt

1 1/2 c bananas

1 tsp vanilla

1/8 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp ginger

In mixing bowl beat together sourdough, egg, oil, sugars, yogurt, vanilla and bananas.  I did not mash the banana a lot because I wanted chunks of banana in the cake.  Mix together dry ingredients - flour, spices and baking soda.  Add to mixing bowl and stir only until combined.  Pour into greased cake pan - either 9" by 13" or a bundt pan. 

 

Bake at 350°F for 35 to 40 minutes (9x13) or 40 to 45 minutes (bundt) or until toothpick comes clean.

 



 

You can add a glaze, if you wish, but I found the cake tasty and moist without it.



Sourdough Sharing - Pasta

This month's sourdough challenge was pasta.  I had made homemade pasta before so that was not a surprise.  The surprise was how lovely the dough turned out using sourdough.

I used this recipe and found it easy to work with.

Ingredients (I doubled the original recipe)
1 c sourdough
3 c flour
4 eggs

I used my Cuisinart with the bread hook to mix and knead the dough.  Pour sourdough into mixing bowl.  Mix in eggs and then flour.  I then set the timer to knead for 5 minutes.  I found the dough a bit sticky so I added a bit more flour.  The dough turned out lovely and soft.  I placed the dough in a greased bowl and let rest for several hours.

 

You can use a rolling pin to roll out the pasta but I have a pasta machine so used it.  Cut off a piece of the dough and flatten on a floured surface.  You need to keep the surface of the dough floured or it will stick. 

 

Roll the dough through the machine at the widest thickness (#7 on mine).  (Thanks to Barry for helping out so I could get pics!)

 

 

Flour both sides and keep putting it through the machine getting thinner each time.  (I stopped at #3 thickness)

 

I found the sourdough dough very easy to work with.  The other dough I made had a tendency to stick - it was hard to get enough flour on it.  With that dough, you needed a second person to help because you didn't have enough hands to roll the dough, turn the crank and hold the dough coming out so it wouldn't stick.  This dough just ran though the machine so easily that you can easily do it by yourself.

 

Now cut the dough into manageable lengths. 

 

 

 

I then ran it through the machine on the fettuccine cutter.  Mine only has two widths - fettuccine and spaghetti. 

 

Separate the noodles and place on pasta dryer, rack or flat surface to dry for storage, if you wish.

I dry the noodles and then break them in half and store them in a flat container.

 

Or you can boil up a batch and eat them immediately!  

 

I made mine into Fettuccine Alfredo using this sauce.  Homemade sauce and homemade sourdough pasta - YUM! YUM! YUM! What more can a person ask for?  ;)

 

Since the dough was so easy to work with - this will now be my regular pasta recipe.  Easy and tasty!  Enjoy!   ;)

 

 

 

Check out some of the other recipes below for April's Sourdough Surprises Challenge.

 

 



Sourdough Sharing - Cake

This month for Sourdough Sharing, I have two sourdough cakes to offer. 

The first one is a Carrot Cake that I previously blogged here.  It is Barry's favorite carrot cake as he hates dry cakes and this one is very nice and moist.  It is very tasty with the nuts, raisins and pineapple added.

The other cake is a Sourdough Fiesta Cake that I found in my Sourdough Cookery cookbook by Rita Davenport.  I was pleased to be able to use my own dehydrated beans and raisins from my garden as well as our own apples in this cake.

Ingredients

1/4 c butter, softened

1 c sugar

1 egg

1/2 c milk

2 c mashed cooked pinto beans

1 tsp vanilla

1 c sourdough

1 c flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

2 c diced apples

1/2 c chopped nuts

1 c raisins

To make the beans, I soaked 2 cups of pinto beans overnight.  I then drained them and cooked them in fresh water til they were tender.  I then redrained them and mashed 2 cups of beans.  I had 2 cups of beans left over that I will use when I make refried beans later this week.  I now know that you only have to soak half of what the recipe needs as the beans double in size.

 

Beat together butter, sugar and egg.  Add milk, vanilla and beans.  Mix in the sourdough.

Combine dry ingredients and add to mixture.  Stir in nuts, raisins and apples.

Pour into a greased bundt pan and bake at 375°F for 45 minutes.  

Cool in pan for 5 minutes.  

Remove from pan and glaze when cool.

Glaze Ingredients

1 c icing sugar

1 tsp vanilla

2 Tbsp milk

Blend all ingredients and drizzle onto cake.  

I found the cake to be nice and moist.  Usually when you bake with apples, the standard spices seem to be cinnamon and nutmeg.  Using cloves and allspice gives it a different and pleasing taste.  The pinto beans are not noticeable but add hidden protein to the cake.  Enjoy!

 

Try one of these or take a look at the blogs below for other sourdough cakes.