Sourdough Focaccia

Ingredients

• 100 g active sourdough starter (about 1/2 cup)
• 400 g room temp water (check the temp with a thermometer - 24-25 C is room temp
• 2 tbsp salt
• 525 g all purpose or bread flour
• 2 tbsp olive oil plus some to drizzle on top of the dough

Instructions

1. Take the starter out of the refrigerator and feed it a mixture of 1/4 cup water plus 1/4 cup flour.  Let it come to room temp.
2. Add the starter, water, flour and salt to a large bowl and mix.  Let it sit covered for half an hour, then do a fold over knead. Cover and let it rise until double size. (could be 6 hrs to overnight, 18 hrs, for rising.)
3. When the dough has doubled, add 2 tbsp oil to the bottom of a rectagular 9x13 pan lined with parchment paper. and dump the dough into the pool of oil.  Form it into a rectangle shape, cover and let it rise until double size. (4-6 hours)
4. Preheat oven to 425. Use fingers to spread and poke dimples into the dough in the pan to make focaccia shape.  Drizzle with olive oil, sprinkle with flaky sea salt and herbs (rosemary, garlic, etc.) Bake for about 25 minutes total, but remove the bread from the pan halfway through.
5. Halfway through baking, lift out the bread from the pan using the parchment paper and a spatula and place directly on the rack (or we use a cast iron pizza pan that is heated in the oven at the same time).  Bake for the remaining time, until the bottom and sides are golden brown.

Cheddar Bay Biscuits Copycat

 Ingredients

2 cups (240 g) all purpose flour, sifted

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper

4 oz sharp cheddar cheese (about 1 cup shredded)

1 cup buttermilk

1/2 cup (1 stick) butter - melted and cooled for 5 min

For the topping:

2 Tbsp butter, melted

1/2 tsp garlic powder

1 tsp minced fresh parsley

Instructions:

Sift/mix all the dry ingredients together; stir in the shredded cheese.  

Add the cold buttermilk to the warm butter. Stir until the butter forms small clumps.

Add the liquid mixture to the flour mixture and mix gently with rubber spatula until a dough forms.  Scoop out portions of dough (I use ice cream scoop) onto parchment lined baking sheet.

Bake at 450 with fan for about 12 minutes. Or 475 without fan for 12 minutes.  

Melt the butter for topping and stir in the garlic and parsley.  Brush the topping onto the biscuits immediately when removed from the oven.  Let cool for at least 5 mins before serving.

Rustic Bread Baguette or Round

Ingredients

• 420 g (3 1/4 cups) bread flour plus additional for adjusting and handling dough
• 2 tsp instant yeast
• 1 1/2 tsp sea salt or salt
• 1 1/2 cups (about 350 g) cool water

Instructions

• Measure out the flour, yeast and salt in a large bowl and mix together. Add the cool water and mix either by hand or with a dough attachment on a mixer. Mix until all the flour is absorbed. 
• Dough will be sticky. Form into a ball as best you can and cover it in a bowl with plastic wrap.  Let sit at room temp for 2-3 hours until double in size.
• (Optional step) Place covered bowl of dough in refrigeraor to rest for 12 hours or up to 3 days. 
• Line a baking sheet with parchment. Cut dough into halves and shape into long loaves about 9 x 3 inches. Loosely cover with a flour dusted towel and let it rest for 45 mins.
• Preheat oven to 475 F.
• Before baking, score the bread with a sharp knife or scissors with 3 slashes about 1/2 inch deep. 
• (Optional step) For a crispier crust, place a pan of boiling water in the bottom of the oven before baking, then place the bread baking pan on the top rack. The steam makes a crispier crust.
• Bake the loaves for 25 mins or until crust is golden brown and the loaves sound hollow when tapped.
• Let bread cool for 5 mins before slicing. Store unused bread loosely covered in foil.

Banana Bread

Adapted from The Joy of Cooking.

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 3/8 tsp baking powder
• 1/2 cup butter, at room temp
• 1 cup sugar
• 3 large eggs, lightly beaten
• 11/2 cups mashed banana ( about 3 bananas)
• 1/2 cup chopped walnuts or pecans, optional

Instructions

• Preheat oven to 350°F. Grease or use cooking spray on an 8-cup loaf pan.
• Whisk dry ingredients together.
• In a mixing bowl, beat butter and sugar on high speed until lightened in color and texture, 2 to 3 minutes. Beat in flour mixture until blended and the consistency of brown sugar. Gradually beat in eggs, then the mashed bananas. Stir in the nuts.
• Scrape batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Let cool in the pan on a rack for 10 minutes before unmolding to cool completely.

Quick and Easy Waffles

A long time ago I had an Oster waffle iron that made Alphabet Block shaped waffles, perfect for little kids.  It broke and I couldn't find a replacement for it.  Here is the recipe from the little instruction manual from that old appliance.

Ingredients:

• 1 egg
• 2 cups flour
• 1/2 cup vegetable oil
• 1 1/2 cups milk
• 3 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 cup chocolate chips, or blueberries, optional

Instructions:

• Combine all ingredients with a whisk in a large bowl.  
• Preheat waffle iron according to directions.  
• Fill iron (don't overfill) and cook waffle according to your waffle iron directions, or until the steam stops coming out.  It should be about 5 minutes.  
• Remove and serve warm, with syrup if desired.

The Oster waffle maker I use:

Light and Airy Waffles

I have 2 recipes for waffles, one is more heavy and dense but easy to make.  This one is light, airy, crisp in texture and delicious with syrup. I use an inexpensive waffle iron. These waffles can be wrapped in ziploc freezer bags and frozen.
Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2-3 tbsp sugar
• 2 eggs, separated into yolks and whites
• 1½ cups milk *
• 1/4 cup canola oil

*Notes on milk: one time I used a can of evaporated milk and it turned out fine. Do not use buttermilk, it will be too thick and heavy. Almond milk - the waffles will not brown as well and needed an extra minute of cooking.

Instructions

• In a small bowl beat the egg whites with an electric mixer until stiff peaks form. Set aside.
• In another large bowl beat or whisk together the egg yolks, milk, sugar, and oil.
• Add the flour, baking powder and salt to the liquid mixture and mix until blended (should be a bit lumpy).
• Gently fold the egg whites into the mixture, do not overmix. A few fluffs of egg white should still be left.
• At this point you can add 1/2 cup of chocolate chips, blueberries, or whatever.
• Spoon batter into a preheated and greased waffle iron, making sure not to overfill it.
• Cook according to waffle iron directions (for mine it's about 7 minutes cook time).
• Serve warm with syrup and butter, fruit and cream, or plain. 

Source: Better Homes & Gardens New Cookbook

Cinnamon Rolls

Ingredients

Dough:

• 1 (1/4 ounce) package dry yeast, or 2 1/4 tsp dry yeast
• 1 cup warm milk (microwave milk from the fridge for about 10 seconds on high)
• 1/2 cup granulated sugar
• 1/3 cup butter or margarine
• 1 tsp salt
• 2 eggs
• 4 to 4 1/2 cups flour

Filling

• 1 cup packed brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/3 cup butter or margarine, melted or softened

Icing

• 4 tbsp (1/4 cup or 1/2 stick) butter or margarine
• 1 1/2 cups powdered confectioners sugar
• 1/4 cup (about 3 oz) cream cheese
• 1/2 tsp vanilla
• 1/8 tsp salt

Instructions

• For the rolls, dissolve the yeast in the warm milk in a large bowl.  Add 1 tbsp of the 1/2 cup sugar to the milk/yeast mixture, stir, and let yeast start foaming up for about 10 mins.
• Add sugar, softened butter, salt, eggs, and flour, and mix well.  This can be done in a large (9 cup) food processor with the dough blade also; or with a stand mixer with the dough hook attachment.
• Knead the dough by hand, or with the processor or mixer.  Place dough back into the large bowl, which should be greased or sprayed with nonstick spray, cover and place in a warm spot for about 1 hour.  Dough should rise to about double.
• While waiting for dough to rise, make the filling.
• To make filling, combine the brown sugar and the cinnamon.
• Preheat the oven to 400°F.
• Punch down the risen dough, knead it a few times, and roll/flatten it out into a rectangle shape about 16 by 21 inches.  Dough should be about 1/4 inch thick.
• Spread or brush on the butter for the filling over the entire surface, then sprinkle the cinnamon/sugar mixture evenly over the dough.
• Carefully roll the dough up, from the long edge.  Cut the roll into 12 equal pieces and place on a 9 x 13 inch baking pan (lightly greased or sprayed with cooking spray).
• Let rolls rise in the pan for about 15 mins. Or you can cover the pan and refrigerate the rolls for a day or so until ready to bake.
• Bake for 10 mins (or 15 mins if they are coming from the refrigerator) until they are light golden brown.
• Combine the icing ingredients with an electric mixer.  Spread over the freshly baked rolls and serve warm.

Dorayaki Recipe

You must have a really good non-stick griddle or flat non-stick pan to get the smooth golden brown surface on both sides of the pancake. The one I have, a Presto 07047 Cool Touch Electric Griddle.

Ingredients:

• 4 eggs
• 2/3 cup sugar
• 2 tablespoons honey
• 1 and 1/3 cup all purpose flour (165 g)
• 1 teaspoon baking powder
• 1-2 Tbsp water
• red bean paste for filling

Instructions:

• Combine eggs, sugar and honey in a mixing bowl; whisk together.
• Mix sifted flour and baking powder; add to egg mixture and whisk.
• Add 1 Tbsp water and mix until smooth. 
• Let the batter rest in the refrigerator for 15 mins.
• Add the 2nd Tbsp of water if needed to get to the consistency of a thick pancake batter.
• Drop small ladle of batter on a non-stick fry pan (on medium heat) or griddle (325°F) to make pancakes that are about 3 inches in diameter. They need to be uniform to make the red bean paste sandwiches successfully.  When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.  
• Pancakes will be stickier and a bit harder to flip than regular pancakes.  I lift up an edge with the spatula, then slip a chopstick underneath to hold it up, then slip the whole spatula under the pancake before flipping.  The batter on the top will get some bubbles, but should still be wet when flipping. Do not wait until the edges appear dry, as you do with regular pancakes.  They will be overdone by then. 
• (Optional) Spread about two tablespoons of red bean paste (anko) on one pancake, then cover it with another to make a sandwich.

Source:  Just One Cookbook

Breakfast Egg Casserole

A breakfast egg casserole recipe from a woman in my Bible study class that I'm planning to try.

Ingredients:

• ½ lb sliced bacon
• ½ cup chopped onion
• ½ cup chopped green or red pepper
• 12 eggs
• 1 cup milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp dill weed (optional)

Instructions:

• In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 2 tablespoons of drippings.  Crumble bacon and set aside.  In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.   
• In a large bowl, whisk the eggs and milk.  Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon. 
• Transfer to a greased 13-in x 9-in x 2-in baking dish.  Bake uncovered, at 350 °F for 35-45 minutes or until a knife inserted near the center comes out clean.