For the Sourdough lovers ...

[Reverend Al]

The "John Bradstock" Sourdough Biscuit

(my grandfather)


Dry Ingredients

- 4 1/2 cups of sifted flour in total, using 2 1/4 cups of Whole Wheat flour & 2 1/4 cups of Yellow Corn flour. (Important Note: Corn flour not Cornmeal, cornmeal is a bit too coarse for this biscuit recipe!)
- 3 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt (plus an optional 1 to 1 & 1/2 tsp. of Garlic powder if you like it as much as I do.)

Wet Ingredients

- 1/4 cup of cooking oil (or butter or margarine if you prefer the dough to be a bit more "short".)
- 1 & 1/2 to 2 cups of "Bradstock" sourdough starter
- 225 ml of "No Fat" (or regular) sour cream (1/2 of a 450ml container, save the rest for the next batch or better yet, just double everything and make a bigger batch ….)
- two large eggs
- some melted butter or margarine (to brush on top of the biscuits before cooking.)

Preparation & Cooking

Sift the dry ingredients together in a large bowl until well mixed. Combine cooking oil (or butter or margarine) with sourdough starter and eggs, (I do it right in the measuring cup). Mix wet ingredients thoroughly, then add to the dry ingredients. Mix all of the ingredients well, then turn the slightly wet ball of dough out onto a lightly floured board or work counter covered with bench flour and knead it gently for about 2 to 3 minutes. When you're finished, it should have a "satin" look and feel to it. (If it still seems a bit too wet, then gradually add a little more bench flour until it feels right)

Roll the dough out until it's about 3/4" thick. Cut out biscuits with about a 2 1/2" cutter (or with the floured end of an empty bean or soup tin if you're in camp). Place the biscuits into a lightly greased baking pan or cookie sheet. Brush the tops with the melted butter or margarine. Let rise 1 full hour in a warm place. Bake in a medium hot oven (about 325 to 350 degrees) for 15 to 18 minutes, or until nicely browned on top. You might want to experiment slighty with the cooking time, as I find that the biscuits dry out too much if over-cooked. They're much tastier if left slightly moist when finished.

The quantities listed above for a single batch makes about 12 to 16 biscuits depending how thick you roll the dough.

[Reverend Al]

... and a few more ...

Authentic Sourdough Waffles

This recipe also works equally well for pancakes. We like to make double the amount and use half as waffles, half as pancakes, freezing the extras to stick in the toaster another morning!

Heat the butter in a pan until it's melted and then add the cold milk to cool.
1/2 cup butter
1 cup milk
Add the milk-butter mixture to:
1 cup starter
1 tsp salt
1 Tbsp (packed) brown sugar
1 1/2 cups of all-purpose flour

Mix together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

Preheat your waffle iron for 10-15 minutes.

Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.


Traditional Sourdough Pancakes

3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted

Beat eggs in a medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once. Serve hot and drizzle with some pure maple syrup and butter!


Sourdough Apple Streusel Muffins

“These muffins have a crumb topping that makes them resemble miniature coffee cakes. Been a favorite in our family for years.”

Batter:

1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon allspice
½ teaspoon salt
2 eggs
½ cup sourdough starter
1 cup sour cream
¼ cup melted butter
1 cup diced unpeeled apples (tart)

Topping:

½ cup chopped walnuts
¼ cup all-purpose flour
3 tablespoons sugar
2 tablespoons butter at room temperature
½ teaspoon salt

Mix flour, baking powder, sugar, soda, cinnamon, allspice, soda and salt together in a bowl until well blended. Mix eggs and sour cream, sourdough starter and melted butter. Beat until well blended. Stir in diced apples. Pour egg mixture over flour mixture and blend until dry ingredients are moist. Spoon into greased muffin tins. Top with cinnamon topping. Bake 375°F for 20 minutes.

Topping: Mix all topping ingredients with fork until mixture resembles coarse meal and sprinkle onto the tops of the muffins before baking.


Sourdough Chocolate Chip Cookies

Absolutely delicious, these are an all-time favorite. Makes about 70 small cookies. Recipe can be cut in half for a smaller batch.

4 ½ cups flour all-purpose, unsifted
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 cup Crisco, softened (or replace with lard, butter, palm or coconut oil)
1 ½ cups sugar
1 ¼ cups brown sugar, packed
2 teaspoons vanilla
1 cup sourdough starter
4 eggs
1 ¾ cup walnuts, chopped
1 12-ounce packages chocolate chips

Preheat oven to 375°F.

In a large bowl, combine butter, Crisco, sugars and mix well. Add eggs and beat until all is blended. Add vanilla and sourdough starter. Beat in flour, soda and salt and mix well. Fold in walnuts and chocolate chips. Drop by tablespoons onto greased or lined cookie sheets. Bake 10 to 12 minutes (or a bit longer if needed). Cool on a wire rack.


Sourdough Old Fashioned Cinnamon Buns

A classic that's made better with sourdough and is perfect for breakfast!

4 cups flour all-purpose
½ cup sugar
½ teaspoon salt
2 cups sourdough starter
(take out a ½ cup of starter the night before and feed it 2 cups water and
2 cups flour and 1 tablespoon sugar. Let sit covered overnight).
1 cup milk
¼ cup butter
1 egg
½ cup firmly packed brown sugar
½ cup white sugar
½ cup finely chopped walnuts
½ cup raisins
2 ½ teaspoons cinnamon
2/3 cup softened butter

Sugar glaze- 1 cup confectioners' sugar plus 4 teaspoons melted butter, and enough real dairy cream to make a smooth paste (or cream cheese for extra rich cream). You may add rum or vanilla.

In a bowl, combine sugar, salt and sourdough starter. In a saucepan heat milk and ¼ cup butter until warm (not hot). Add milk and butter mixture to starter. Now add the one egg and beat well. Stir in the rest of the flour one cup at a time. Turn out onto a floured board and knead until smooth. Add more flour if needed, a little at a time. Put into a well-greased bowl and let rise until double in size. Punch down and roll out into a square. Combine the sugars; spread the softened butter onto the dough. Sprinkle the sugars evenly. Now dust with cinnamon, raisins and walnuts, roll and cut into 1 inch pieces. Put cut side down in a grease pan. Let rise again until double in size. Cook in a 375° F oven for 30 minutes. Frost while still warm.


Sourdough Cheddar Cheese Bread

If you are a cheese fan, this simple and tangy cheese bread is not one to pass up!

Prepare a sponge by taking 1 ½ cups starter, with 1 ½ cups flour and 1 cup tepid water. Cover and let sit out for 8-12 hours (overnight).

1 ½ cups sourdough sponge
1 cup milk
¼ cup sugar (less if desired)
1 tsp salt
3 tablespoons melted butter
1 egg
2 cups grated cheddar cheese
4 cups all-purpose flour

Mix ingredients in order. Add the flour a little at a time. Once the ingredients are mixed, turn the dough out onto a flat floured surface and knead it until soft. Form the loaf and place it in a greased bread pan. Let the bread set in a warm place until double in bulk. Bake at 375°F for 30 minutes or until golden brown. Test for completion by thumping the loaf with your finger and listen for a hollow sound. When it is done, remove the bread from the pan and let it cool.
Country Sourdough Corn Bread

Prepare a sponge by taking 1 ½ cups starter, with 1 ½ cups flour and 1 cup tepid water. Cover and let sit out for 8-12 hours (overnight).

1 ½ cups sponge
1 ½ cups yellow cornmeal
1 cup milk
2 eggs
2 tablespoons sugar
½ cup melted butter
½ tsp salt

Stir the ingredients together and pour the batter into a greased bread pan. Bake at 450°F for 25 minutes or until golden brown. This bread is only complete when served hot with lots of butter!


Myrtle's Sourdough Chocolate Cake

½ cup starter
¼ cup non-fat dry milk
1 ½ cups flour
1 cup tepid water

½ cup shortening
1 cup sugar
1 tsp vanilla
½ tsp salt
1 ½ tsp baking soda
2 eggs
3 squares melted chocolate

Mix the first half of the ingredients and let stand a couple hours until it smells a bit yeasty. Then cream the shortening and sugar in a separate bowl. Add the vanilla, salt and baking soda to this mix. Then add 2 eggs, one at a time and mix well. Add the 3 squares melted chocolate. Stir this creamed mixture into the sourdough mix. Gently blend. Pour into a cake tin about 7x11 inch size. Bake at 350°F for 35-40 minutes. Cool before slicing.


Sourdough Banana Bread

1/3 cup shortening
1 cup sugar
1 egg
1 cup mashed bananas (take old, ripe bananas and press with a fork)
1 cup sourdough starter
1 tsp vanilla or 1 tsp grated orange rind
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup chopped walnuts

Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, and add the salt, baking powder and baking soda. Add flour mixture and walnuts to the wet mixture, stirring just until blended. Pour into a greased or lined 9x5 inch loaf pan. Bake in moderate or 350°F oven for 1 hour or until toothpick comes out clean. Cool before slicing.


German Christmas Sourdough Bread

Sweet yeast breads from Germany are known as 'stollens' throughout Europe. Sourdough sweet Christmas bread may strike you as an oxymoron. Maybe it is, but try it and be surprised! You can substitute a mixture of candied fruits for the citron. Top with a glaze of your choice.

2 cups cold liquid starter
4 ¾ cups white flour
½ cup water
¾ cup milk
½ cup butter, melted
2 tsp salt
½ cup raisins
½ cup currants
½ cup candied citron
grated zest of 1 lemon
½ tsp cinnamon
½ tsp cloves
½ tsp cardamom

Mix the liquid culture with 1 cup of the flour and ¼ cup of the water in a large mixing bowl. Cover and let sit 12 hours at room temperature.

Add 1 cup of the flour and the remaining ¼ cup water. Proof 4-8 hours. After proofing, this is your fully active culture.

Punch down. Mix together the milk, butter, salt, raisins, currants, citron, lemon zest and spices. Add to the dough and mix well. Reserve 1 cup flour for flouring the board. Mix and spoon knead the remaining 1 ¾ cups flour into the dough 1 cup at a time. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.

Form an oblong loaf, place on a baking sheet, and proof at the same temperature used above until the dough is double in volume (3-4 hours).

Bake in a preheated oven at 375°F for 50-55 minutes. Cool on a wire rack. You may glaze the top of the loaf with whatever you desire (orange glaze, sugar cream frosting, etc.) while it is still warm.


Polish Cottage Rye Sourdough

This is the darkest, most rustic of polish ryes and stands up to strong flavors like stews, sausages and vodkas. It has a wonderful old-fashioned flavor that's impossible to find in the stores. Because this bread is made with a large quantity of sourdough, it will stay fresh for at least 5 days and its rye flavor will be more pronounced.

Step 1 – the sponge

3 tbs starter
¾ cup tepid water
1 cup white rye flour

Make the rye sourdough sponge: take 3 tbs active starter, ¾ cup tepid water, and 1 cup white rye flour. Stir until it makes a smooth thick paste. Cover the bowl with plastic wrap and let stand for 8-12 hours.

Step 2 - the dough

2 cups approx. of the sponge
1 ½ cups tepid water
3 ¼ cups unbleached bread flour, preferably high-gluten
1 ½ tsp sea salt

Stir the sponge to break it up and soften it, add the flour, water and salt and stir just until a rough, ragged dough forms.

Knead the dough by hand for 15-18 minutes until the dough becomes smooth and springy (or put it in a mixer with a dough hook on medium speed for 12-13 minutes, stopping once or twice to scrape down the hook and sides – the dough will be sticky and not clear the sides of the bowl on its own).

Transfer the dough to a lightly oiled, clear 2-quart container with a lid. With masking tape, mark the spot on the container that the dough will reach when it rises one and a half times in volume. Cover and leave it to rise and room temperature until it reaches this mark (2 – 2 ½ hours approximately). It will feel spongy and less sticky at this point.

Shape by heavily dusting a bowl or towel-lined colander with rye flour. Lightly dust the counter with rye flour. Scrape the dough out of the container and onto the counter and shape it into a round. Place the round, smooth side down into the new container and cover with plastic wrap.

Proof the round: leave to rise at room temperature (70 to 75°) until it doubles in size (1 ½ to 2 hours approximately). It will look airy and soft.
About 1 hour before baking, place a baking stone if you have one, on the middle rack of the oven and a cast iron skillet or baking pan on the lower rack. Heat oven to 450°.

Bake: lightly flour a baker's peel or rimless baking sheet with rye flour. Uncover the loaf and tip it out onto the peel or cookie sheet, guiding it to the center with one hand. Slide the round onto the baking stone (or, if you don't have one, keep it on the cookie sheet). Place ¾ cup of ice cubes in the skillet / baking pan on the lower rack to produce steam. Bake until the round is dark reddish brown,
40 to 50 minutes.

Cool on a wire rack completely for about 2 hours before slicing. This bread can be stored in a paper bag for approximately 5 days or freeze in a plastic bag for 1 month.

[Reverend Al]

... and another ...

Sourdough Cornmeal Bread recipe

1 cup sourdough starter
1 package active dry yeast
2 1/2 cups water
2 teaspoons salt
2 tablespoons molasses
4 to 6 cups bread flour
2 cups cornmeal
1/2 teaspoon baking powder

Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.

With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours.

Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours.

Bake at 400 degrees F for 40 minutes.

[Reverend Al]

... and of course Sourdough Bread ...


TRADITIONAL STYLE SOURDOUGH BREAD

Ingredients

- 1 cup of boiling water
- 3 1/2 Tbl sugar
- 2 1/2 Tbl bacon fat or butter
- 1 packet of dry yeast, dissolved
- 1 2/3 cups of sourdough starter
- 5 cups of white flour, more or less
- corn meal for baking sheet

Preparation & Cooking

Blend shortening and sugar in hot water. Mix well. Cool to lukewarm. Add starter, yeast, salt and about 2 cups of the flour. Stir well until blended. Slowly mix in the rest of the flour, or just enough to make a fairly stiff dough. Place the dough on a lightly floured board and knead with a folding / rolling motion until dough is shiny and elastic. Add a bit more flour if dough is too sticky to work. Place the dough in a well-greased bowl. Cover and let rise until double in volume. Punch down and let rise for another 30 to 40 minutes. After the second rising, punch down once again. Let the dough rest for about 10 minutes, then shape into the classic, long , thin "French" style loaf. Grease a baking sheet and sprinkle with cornmeal. Place the loaf on the sheet and let rise a third time until nearly doubled. Preheat oven to about 375 degrees F. When the dough is ready, slash the top diagonally a few times with a very sharp knife. Bake 45 to 50 minutes or until evenly browned. And if you prefer a crispy crust, as I do, place a shallow pan of water on the bottom rack of the oven for the first 15 minutes of baking. Remove the loaf to a rack and let cool for at least 30 mintues before cutting and serving. (The sourdough keeps “proofing” in the cooked bread after you take it out of the oven, and you need to let it rest for at least 30 minutes to get the full “San Francisco” style sourdough bread flavour.)

[M-Tecs]

And I just started my diet :killingpc

[Reverend Al]

... and in case you don't already have any Sourdough starter yet ...

SURE- FIRE SOURDOUGH STARTER (from scratch)

If you're lucky enough that someone gives you a cup or so of starter that they've already been using successfully, then just follow the directions from day two on to "feed" and replenish the starter. If not, then you can start your own by following the directions below.

On the first day start by assembling:

- 1 tsp. sugar
- 2 cups warm water
- 1 small package active dry yeast (or 2 to 21/2 tsp from a bulk package)
- 2 cups of flour

Dissolve the sugar in 1/2 cup of the warm water in a large size container (a large size plastic ice cream container with a couple of holes punched in the lid is what we use). Sprinkle the yeast into the water. Let stand 10 minutes. Stir in the remaining warm water and the flour. Beat until smooth. Cover the sourdough starter tightly with a snap-on lid or plastic wrap (make sure that you poke a vent hole or two in it!) and leave it overnight at room temperature.

On the 2nd day "feed" it the following:
- 1 cup flour
- 1 cup milk
- 1/2 cup sugar
Stir until smooth, re-cover and place in refrigerator.

On the 3rd day, stir until smooth and put back in fridge.
On the 4th day, stir until smooth and put back in fridge.
On the 5th day, "feed" it again, using the same as on the 2nd day.

From day 6 to day 10 stir well until smooth once each day. It's ready to use anytime now after day 10. Sourdough starter keeps indefinitely, as long as you remember to take it out of the fridge and stir it well about once or twice a week.

When you get down to the last cup of your starter, "feed" it the same as the 2nd day and then repeat the procedure from day 3 to day 10 to replenish it.

If you want to use the sourdough starter sooner, then just leave the sourdough container out at room temperature after you "feed it" and it will "work" much faster and will be ready for use daily. (You just have to remember to stir it at least once or twice daily if you leave it out of the refrigerator as it does "grow" very quickly at room temperature, and make sure that the container is large enough to allow for it's growth ….). The longer sourdough starter is left before use, the "tangier" it becomes and is much more flavourful in the finished baked goods. If left, it often will have a clear liquid appear on the surface. This is normal, so just stir it very thoroughly and mix well before use. When left out at room temperature rather than in the fridge, it will grow in volume much faster and become much lighter with many air bubbles in the mix. This was called a "sourdough sponge", and is the traditional style of sourdough used by the pioneers for their day to day cooking needs.


A BIT OF SOURDOUGH HISTORY

Traditionally, the original pioneer "sourdoughs" would just mix equal parts of milk, flour, and sugar in a crock, and then leave it out in the open in the cabin. The free yeast cells from the air would start the mix working within a few days. They just kept stirring the mix a few times per day until it started working on it's own and then "feed" it from there. A nearby generous neighbour might give them a bit of their starter to get them going if they were lucky.

Often, the pioneer's sourdough crock was traditionally placed in a niche specifically built into the chimney inside the cabin right behind the stove to ensure that the "sponge" would remain warm and grow daily. Sourdough is a very high source of protein, and was a critical component of a pioneer's sparse diet. It was used to make a variety of foods such as pancakes, bread, biscuits, and dumplings, which were eaten along with whatever else was fortunate enough to be on the table for that day's meal.

Just a small note of interest for your enlightenment. Most people have seen a depiction of a pioneer covered wagon travelling the western trails with a large barrel hanging from the outside and have mistakenly assumed that this was a water barrel. In fact this exterior barrel was generally the sourdough crock, kept on the exterior of the wagon so that the heat of the day would keep it warm and continue to make the sourdough "sponge" grow. The crucial fresh water barrel for drinking and cooking purposes was generally kept inside the wagon, under cover, to protect it from contamination and especially from evaporation in the heat of the day.

As an interesting aside, you will note that when a batch of starter has been stored for a while, a clear but vile and noxious smelling liquid will rise to the surface. Its alcohol content is considerable, but it's odour and taste is downright awful! However , the "sourdoughs" revered this potent potable and called it "Hooch". I suspect that it added greatly to the rowdiness of the frontier.

Legend states that one "Frenchy Le Toque", a solitary trapper, had saved his "Hooch" until he had nearly a jugful. Mushing into a mining camp one day he spied a "Cheechako" or greenhorn fresh up from the south. Striding up to the stranger, his jug of "Hooch" in one hand and his double-barreled scattergun in the other, he said "Here Kid, have a drink!" The kid accepted the jug, pulled the cork and took a sniff. "Pfhewww!" he winced, "That stuff stinks and I don't think that I can stand it!" Frenchy raised the shotgun, cocked both of the hammers, pointed it at the kid's head and said: "I said drink!" Well, the kid squeezed his eyes shut, turned up the jug and took a long pull. He shuddered and gagged, but soon broke out into a big, silly grin. Frenchy retrieved the jug and handed the kid the scattergun. "And now, if you don't mind," says he, "You hold the gun on me and I'll have a drink too ….."

[reloader28]

WOW, thats quite a collection of recipies.

[Reverend Al]

"... I got a million of 'em ..."
;-)

[Reverend Al]

Today it was "Orange Almond Scones" ... I added some re-hydrated currants too ... just because!
;-)

Orange Almond Scones

• 3/4 cup almond meal (simply some almonds ground up fine in a food processor)
• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking soda
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick / 4 oz) frozen butter, grated
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1/2 tsp almond extract
• 2 tsp finely grated orange zest (from 1 small-medium orange)
• 1/4 cup sliced almonds

1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together almond meal, flour, sugar, baking soda, baking powder and salt. Use a fork to toss in the grated, frozen butter.
3. In a separate bowl, whisk together egg, buttermilk, almond extract and orange zest. Add to dry ingredients and use fork to gently combine. As soon as it comes together as a slightly shaggy dough, turn out onto a lightly floured surface. Gently knead a few times until dough comes together in a ball. Transfer to a parchment-lined rimless baking sheet.
4. Flatten dough into a circle about 9 inches in diameter, and cut 8 triangles, leaving the circle intact. Sprinkle with sliced almonds and bake 30 minutes, or until golden brown and the centre resists when gently pressed.

*Alternatively you may separate the scones and bake them 2 inches apart rather than in one big circle. Increase the oven temperature to 400 degrees and bake about 15-20 minutes.

Note: In this recipe I used614486144961450 my favourite method for incorporating butter into pastries like scones, biscuits and pie doughs. I freeze the block of butter, and grate it directly into the dry ingredients. I place the bowl with the flour mixture on top of a kitchen scale so that I get exactly the right amount of butter shavings. Toss it all together with a fork and voila – perfectly distributed pockets of butter that melt in the oven to create steam, creating rise and flakiness.

[bushboy]

"... I got a million of 'em ..."
;-)

Please keep 'em coming!! I'm downloading them as fast as I can :)

[reloader28]

The wife just made the scones. Was missing 1 or 2 ingredients so she substituted.
Man, are they GOOOOODDDDDD.

[Reverend Al]

OK then ... how about something just a little bit different then? "Korvapuusti" ... basically a Finnish Cinnamon Roll, but with Cardamom spice incorporated right into the yeast raised dough. They are really quite good and have a distinctive taste over regular Cinnamon Rolls. Try 'em, you'll like 'em!

Korvapuusti
(A Cinnamon, Cardamom delight)

Ingredients:

For the pastry:

1 cup lukewarm milk
4 Tbsp. melted butter (at room temperature)
1 pkg. dry yeast (about 2 1/4 tsp)
1/2 cup sugar
1 tsp. salt
1 Tbsp. freshly ground cardamom
1 beaten egg plus 1 beaten egg for final glaze
4-5 cups all-purpose flour
Pearl sugar or rock sugar for dusting (optional)

For the filling:

1/4 cup melted butter
3/4 cup packed brown sugar
2 heaping Tbsp. cinnamon

Directions:

In a large mixing bowl, combine milk, 4 Tbsp. melted butter, yeast, and sugar. Allow to sit 10 minutes until yeast begins to bubble. Stir in salt, cardamom, and beaten egg, then gradually stir in 4-5 cups flour until dough pulls away from the side of the bowl. If using a stand-mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.

Punch down dough, then divide into two equal halves. Roll each half into a 8x14 rectangle; brush each half with melted butter then sprinkle with brown sugar and cinnamon. Starting from the long side, tightly roll each half into a long "snake"; with a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 in total).

Place each roll, point up, on slightly greased cookie sheets, then use a finger or a spoon to press down each tip to form ear-shaped rolls. Cover with clean towels and allow to rise another hour, until doubled.

Preheat oven to 400°F. Brush each roll with beaten egg, sprinkle with pearl sugar, and bake on center rack for 10-15 minutes, or until golden brown.

Yield: about 14 large K616896169061691orvapuusti rolls

Make sure to keep batch in a proper environment for yeast. It should expand very much and will taste much better.

[Reverend Al]

If you like cream cheese then you'll like this one ... my 14 year old grandson would eat an entire loaf of this stuff if I'd let him!

Cream Cheese Filled Breakfast Treat

Makes 4 loaves

4 ¾ cups of all purpose flour
½ cup of sugar
2 envelopes of instant yeast
1 teaspoon of salt
½ cup of water
1 (8 oz) container of sour cream
½ cup of butter or margarine
2 large eggs

Directions:

In a large bowl, combine 1 ½ cups of flour, sugar, un-dissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping the bowl occasionally. Add eggs and 1 more cup of flour and beat for 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap and refridgerate for 2 to 24 hours.

Remove dough from fridge and divide into 4 equal portions. On a lightly floured surface roll each portion into an 18x12 inch rectangle and spread with the Cream Cheese filling. Beginning at the long end, roll up tightly as for a jelly roll and pinch the ends and seams to seal. Place, seam side down on greased baking sheets. Let them rise in a warm, draft free place until doubled in size, about 1 hour.

With a sharp knife, make diagonal slashes about ¼ inch deep on each loaf. Bake at 375 degrees for about 15 minutes, or until done. Remove from baking sheets and cool on wire racks. Drizzle with Powdered Sugar Glaze to finish.

Cream Cheese filling: In a bowl, combine 2 (8 oz) packages of cream cheese, softened, ¾ cup of sugar, 1 large egg, ½ teaspoon of salt, and 2 teaspoons of Vanilla extract. Stir until smooth.

Powdered Sugar Glaze: In a bowl, combine 2 cups of powdered sugar, sifted, 3 to 4 tablespoons of milk, and 2 tablespoons of Vanilla extract. Stir until smooth.


616926169361694

[Reverend Al]

And last, but not least ... if you like traditional yellow Cornbread in its plain, "non-enhanced" versions this has got to be the best I've found yet. Its my standard "go-to" recipe for Cornbread! It bakes the absolute best in proper cast iron Lodge cornbread skillets (I have 2 of them!) which cooks them in individual wedges and crisps it up perfectly.

THE ULTIMATE CORNBREAD RECIPE

Dry Ingredients:

- 1 Cup of All Purpose Unbleached White Flour

- 3/4 Cup of yellow cornmeal

- 1 Tablespoon Baking Powder

- 1 Teaspoon of salt

- 4 Tablespoons of sugar

- about 1 generous cup of mixed, grated cheese(s) (your choice of type)

Wet Ingredients:

- 3/4 Cup of Buttermilk

- 1/4 Cup of Whole Milk

- 2 Eggs, beaten

- 1/3 Cup of melted Butter or Margarine (I usually substitute with regular cooking oil)

- I can of Creamed Style Corn (optional)

Preheat your oven to 375 degrees. Spray two 9" aluminum pie pans with Pam (or with cooking oil if you have a pump sprayer like we do). Cast iron is always the best for cooking cornbread, and a cast iron skillet, or an actual segmented cast iron cornbread pan is the very best way to cook cornbread properly.

In a large mixing bowl, combine all the dry ingredients and blend them well. In a smaller bowl or measuring cup, thoroughly mix the buttermilk, whole milk, eggs, and oil or melted margarine. Pour the liquid ingredients into the dry ingredients and mix well. Pour the batter into the two pie pans evenly and place in the preheated 375 degree oven for 25 to 30 minutes.

When the cornbread is done, place on a cooling rack for about 5 minutes, then place a plate on the top and flip it over so that the cornbread is inverted on the plate. Cut into pie shaped wedges and spread with butter or margarine while it's still warm. It's great plain with Butter or Margarine, or topped with Apple Butter or any type of Jam. If any of it survives until the next morning, it's great for breakfast toasted until crispy under the oven broiler.

Important Tips:

- Have all of the ingredients at room temperature.

- Stone ground cornmeal works best and gives a golden coloured bread.

- If using melted margarine in the wet ingredients, don't use "no fat" versions as they contain too much water.

- Mix the batter until completely smooth. I don't care what your Grandmother said about lumpy batter being OK!

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[Reverend Al]

I'll admit though that I often add about a cup of shredded Cheddar cheese to the batter rather than the can of corn ...
:-D

[Reverend Al]

Another family favorite (since my wife is a Manitoba Metis from Selkirk) ... Bannock ...

Best Métis Bannock

Preheat your oven to 375 or 400 degrees (ovens vary), and while you're waiting assemble the following ingredients.

Dry ingredients

2 1/2 cups of white flour

6 tsp of baking powder

1/2 tsp salt

2 tbsp sugar

1/3 cup of any suitable shortening (lard, bacon fat, margarine, etc.)

Wet ingredients

2 large eggs

1 cup of sweet milk

Combine first four dry ingredients and mix very well. Add whichever shortening you'll be using to the dry mix and use a pastry blender to blend until the mix forms fine well mixed crumbs. Combine the 2 eggs with the milk and mix well (I do it right in the measuring cup), then add to the flour mixture. Stir with a spatula to form a soft dough, and kneed as little as possible after placing the dough on a hard surface dusted with bench flour. Add a bit more bench flour if needed to form a soft or "satin" looking and feeling dough that is no longer sticky to the touch. Form the dough into a rough square or rectangular loaf and place on a baking sheet or in a suitable size baking pan. Parchment paper placed underneath the loaf will help to prevent scorching on the bottom. Using a fork, prick holes onto the entire top of the loaf. Bake on an upper rack, well off the oven element, for about 20 minutes or until lightly browned on top.


Best Metis Cinnamon Rolls

To make Cinnamon Rolls, use the same dough recipe as above, but add an extra two tbsp of sugar to the dry mix. Roll out the finished dough to about 1/4" thick to form a large rectangle. Dust the surface with cinnamon, brown sugar, raisins or currents. (I sometimes add Nutmeg as well.) Drizzle a bit of corn syrup or honey back and forth across the top of the dough, and then roll up the dough, sealing the end "flaps" shut. Using a sharp knife, cut slices about 1 ½” to 2” thick from the rolled up dough and place them onto parchment paper on a cookie sheet or in a baking pan. Again, baking for 20 to 25 minutes at 375 to 400 degrees yields a batch of tasty home made cake style cinnamon buns.

Note: When I use currants with this recipe, I soak them in warm water to swell them up, then add the flavoured drained water to the milk/egg mix for a bit of extra flavour in the dough. I also add a Tablespoon of vanilla for extra flavour. Just keep adding bench flour to the wet mix until the dough is no longer sticky and has a "satin" look and feel to it before you roll it out and add the inside ingredients.


Best Metis Double Chocolate Rolls

To make Double Chocolate Rolls, add 4 heaping Tablespoons of Fry’s Cocoa powder to the dry mixture, roll out as normal, drizzle with corn syrup or honey, and substitute a layer of chocolate chips instead of the cinnamon and raisins.

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[45nut]

kudo's and thank you for the thread,,it is appreciated!

[alrighty]

Please keep 'em coming!! I'm downloading them as fast as I can :)

I agree , Please keep 'em coming and Thank You!

[Reverend Al]

kudo's and thank you for the thread,,it is appreciated!

No problem ... I always like to share time tested recipes! I kinda got off the original Sourdough subject though, so maybe we should start a "General Recipe" thread so that we can post a bit of anything and everything?

[Reverend Al]

I'll put general favorite recipes into the "Recipe Book" thread from now on (unless they are Sourdough recipes of course) ...
:-D