Sourdough Waffles

I’ve been making sourdough for a few months now. It has pretty much changed my life.  With a little planning (feeding and rising overnight), I have a fresh loaf of this fermented goodness.  

In feeding my sourdough starter every day, I need to discard part of the starter.  Sometimes I feed it to the chickens (who go crazy for it) and sometimes I use the discard in baking. Let me just say that sourdough discard makes the best waffles ever! I like this recipe because I don’t need to let the batter rise overnight. Keep in mind that if you need to double the recipe, you will want to feed your starter and not discard for a couple days to have 2 cups.

Sourdough Waffles

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS:
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup discarded sourdough starter (unfed)
1/4 cup grape seed oil (or whatever oil you have ie, sunflower, coconut)
3/4 cup milk

  1. Preheat waffle iron.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, beat the egg and then mix in the sourdough starter, oil and milk.
  4. Combine the wet ingredients to the dry ingredients and stir until combined. Sometimes I will need to add a little more milk to get the right consistency.
  5. Pour the batter on the waffle iron and cook until golden brown.  

    Notes: Store leftovers and pop in the toaster to refresh.


Lavender Lemonade

Peaceful moments: On a warm day make this lavender lemonade and then sit on your porch and enjoy the sounds of spring/summer while sipping this wonderful concoction over a tall glass of ice.

Lavender Lemonade

  • Servings: 6
  • Difficulty: easy
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5 cups waterphoto
1 cup sugar
1 Tbs. dried lavender buds
1 cup lemon juice

1. Boil 2 1/2 cups water and add sugar until dissolved. Add lavender buds, cover, and steep for 15-20 minutes.

2. In a pitcher, add 2 1/2 cups water and lemon juice. Strain lavender mixture to remove buds and add liquid to pitcher.

Serve chilled over ice.


Lavender Lemon Zucchini Cake

FullSizeRender 46.jpgSo your garden is overflowing with zucchini and you’re wondering what to do with it all.  Or maybe a few of your neighbors have gardens that are overflowing with zucchini and they brought you their zucchini…and pretty soon your counter is overflowing with giant zucchini.  Either way, this lavender lemon zucchini loaf can make quick work in freeing up your countertop and providing a winter’s worth of delicious mini treats.  Bake it and freeze it.  Or maybe give a mini loaf back to your kind neighbors.  This recipe makes two loaves OR six mini loaves.

Lavender Lemon Zucchini Cake


Ingredients:
4 eggs
1 cup vegetable oil (or substitute 1 cup applesauce instead of the oil)
1 1/2 cups sugar
1 cup buttermilk
2 cups shredded zucchini
zest of 2 lemons (reserve 1 tsp. lemon zest for glaze)
1/4 cup lemon juice
4 cups flour
1 tsp. salt
4 tsp. baking powder
1 tsp. dried lavender, chopped finely (optional)

For the glaze:
1 cup powdered sugar
1 Tbs. lemon juice
1 Tbs. milk
1 tsp. lemon zest

Instructions:
1.  Preheat oven to 350°.   Prepare 2 loaf pans with cooking spray and a dusting of flour.  Alternatively, you can make six mini loaves.  I love the mini paper loaf containers if I’m giving them away.  Check the packaging on the mini paper loaf containers for prepping instructions.  Mine didn’t need spray nor flour.

2.  In a large bowl, sift together flour, salt, baking powder and lavender buds.  Set aside.

3.  In a large bowl, beat eggs until smooth.  Add oil (or applesauce) and sugar until smooth.  Add buttermilk, zucchini, lemon zest (minus reserved 1 tsp.) and lemon juice.  Mix well.

4.  Slowly add dry mixture into the batter until thoroughly combined.

5.  Pour batter into your prepared loaf pans.

6.  Bake at 350° for 40 minutes or until a knife inserted in the center of the loaf comes out clean.

While loaves are cooling, prepare the glaze.

For the glaze: Add powdered sugar, lemon juice, milk and lemon zest together.

Drizzle over each loaf.  Let cool before serving.

Note about shredding zucchini:  I use a spiralizer made by Veggiespize.  I like that it has an easy-to-use hand crank and it has three interchangeable blades.  I use the shredding blade that makes noodles like angel hair pasta.


Lemon Snowbars

I love this lemony bar and I challenge you to have just one bar.
I think I’ve had this recipe since high school.  A classic and easy lemon bar.

Lemon Snowbars

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup granulated sugar
3 Tbs. lemon juice – Meyer, if you have it
2 Tbs. flour
1/4 tsp. baking powder
powdered sugar for dusting on top

  1.  Preheat oven to 350 degrees.
  2. Grease an 8-inch square pan.
  3.  Sift together 1 cup flour and 1/4 cup powdered sugar.
  4.  Cut in butter to pea-sized pieces.  Pour into greased pan.  No need to press down.
  5. Bake at 350 degrees for 10-12 minutes until golden.
  6. Meanwhile, in a mixing bowl, beat eggs, sugar and lemon juice until it thickens a bit and smooth.  (About 8-10 minutes.)
  7. In a separate small bowl, stir together 2 Tbs. flour and baking powder.  Add to the egg mixture.
  8. Your crust should be ready.  Pour the egg mixture over the baked layer.
  9. Bake at 350 degrees for 20-25 minutes.  Sift powdered sugar over the top and cool.

Pomegranate Linzer Cookies

Traditional jam-filled Linzer cookies for Christmas.  I make them with homemade pomegranate jelly but usually they are made with raspberry jam and almond flour.  Wilton makes a Linzer cutter and you can find the traditional recipe on the back of the packaging.  One more thing to note: Cookies are usually baked and then jelly added between the sandwich.  I like to add the jelly first and then bake.

Pomegranate Linzer Cookies

1 cup shorteningimg_4491
1/2 cup granulated sugar
1/2 cup brown sugar
2 egg yolks
3 Tbsp. whole milk
2 tsp. vanilla
2 2/3 cup flour, sifted
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
3/4 cup of pomegranate jelly
Powdered sugar

In your mixer combine shortening and sugars until creamy.  On slow speed mix in egg yolks, milk, and vanilla and set aside.  In another bowl sift together all dry ingredients and then combine with your shortening and sugar mixture.  Chill 1 hour.

Preheat oven to 350 degrees.

Thinly roll out dough on a well-floured surface to about 1/8 of an inch.  Cut out cookies using your fluted cookie cutter.  In half of your cookie squares, cut out a small hole in the center.  Spoon 1/2 teaspoon of jelly onto each whole cookie.  Top with the cut-out cookie and gently press edges together.

Bake on parchment paper or an ungreased cookie sheet for 10-12 minutes until golden brown.  Dust with powdered sugar.  Makes approx. 3 dozen cookies.

 


Summertime Macaroni Salad

I’ll just start by saying I love The Pioneer Woman. Her website is usually the first I visit for a recipe. I was looking for something similar to my mom’s macaroni salad. Here’s a link to PW’s recipe. I basically followed her recipe, however, I made a few adjustments (more like Mom’s).  If you like a macaroni salad with some color and a bit of something extra in every bite, try this one out.

Macaroni Salad

Summertime Macaroni Salad

4 cups elbow macaroni
3/4 cup of black olives, chopped fine
1/2 red onion, chopped fine
2 celery ribs, chopped fine
3/4 cup sweet pickles, chopped fine
4 hard-boiled eggs, diced
3/4 cup mayonnaise or Miracle Whip
2 Tbs. distilled vinegar
4 tsp. sugar
1/4 tsp. salt
1 tsp. black pepper, or more as needed
extra pickle juice from jar to taste

1. Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

2. Mix together mayo, vinegar, sugar, salt and pepper. Set aside.

3. Place cooked macaroni in a large bowl and pour 3/4 of the dressing over the macaroni. Toss and add more dressing if needed. (Dressing will seem a little thin, but it will thicken up as salad chills.)

4. Stir in olives, onion, pickles and celery.

5. Chill for at least 2 hours before serving. Garnish with celery leaf.

Note: Just go with what you think as far as the ingredients to get the desired consistency you like. This recipe is just a guideline.