Sour Dough Waffles

Sour Dough Waffles

Best if fed within 12 to 15 hours.

2 c. sourdough starter 

4 TB coconut oil or butter melted

1/2 tsp sea salt

2 eggs (beaten)

2 TB sweetener (sugar, honey)

1 tsp. baking soda

1 TB water (use more if batter is too thick)

Heat waffle iron.  Combine starter, oil, eggs,  sweetener, salt.  Mix.  Put baking soda in water then add to batter and quickly mix.  Cook in waffle iron.

Sour Dough Pancakes

SOUR DOUGH PANCAKES

Makes 30+ pancakes

• 1 cup fed sourdough starter
• 3 cups whole wheat pastry flour
• 3-1/2 to 4 cups raw milk
• 2 pastured eggs
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 TB melted butter or coconut oil (This was not in the original recipe, but  I add it.)

The evening before, or 12 hours before, combine fed starter, flour and milk in a medium or large mixing bowl. Mix until smooth. Cover with a towel and leave out at room temperature for twelve hours, or overnight.

After resting time, pre-heat a seasoned cast iron skillet over medium heat.

Whisk eggs, baking soda and salt together in a small bowl. Add to the flour/starter mixture. Mix until smooth – but don’t beat.

Put butter or coconut oil in the skillet as needed to prevent sticking.

Pour batter by 1/4 to 1/3 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Cook the second side until it is browned also. Adjust heat of burner as necessary. Add more oil as necessary.

Garnish with butter or coconut oil and grade B maple syrup. Yumm!

Sour Dough Bread

Sour Dough Bread

Makes 2 loaves:

½ to 1 c. starter from fridge

Add:  2 c. warm water (less if using spelt flour)

            2 c. flour

Mix and let set several hours (about 3 hours).  Now add to the fed starter:

1 c. warm water

5 c. flour

½ to ¾ TB Real Salt

¼ to 1/3  c. melted coconut oil

¼ c. honey

Mix until dough is mixed and a little sticky. Let sit 15 minutes to let dough absorb extra liquid.  Knead –adding more flour or water if necessary.  Form into loaves.  Cut top with a knife lengthwise.  Let rise about 5 hours.  Bake at 375 degrees for 35- 40 minutes in pre-heated oven or 45 minutes if oven is not pre-heated.

Honey Whole Wheat Sour Dough Bread

Makes 2 loaves:

The night before make a sponge of 1 ½  c. starter, 2 c. milk (or water), 2 or 3 cups flour.  Cover and let sit overnight.  (Leave at room temperature or in the oven with the light on.)

The next morning:  Stir the sponge and then add:

¼ c. honey

2 eggs

6 Tb. Melted butter or melted coconut oil

2 tsp. sea salt

6 c. whole wheat flour

Knead dough.  Cover with towel and let rise for 4 to 6 hours.  Grease two 9 x 5 loaf pans.  Place dough in pans.  Cover the pans and let rise 1 ½ to 3 hours. Pre-heat oven. Slash loaves then immediately bake 35 to 40 minutes in pre-heated oven.  Do not over bake.

(Slashing a long cut lengthwise down the middle tells the dough where to expand.)

Sour Dough Cinnamon Rolls

Sour Dough Cinnamon Rolls

Best if starter is fed within the previous 12 hours.  Makes 12 medium sized cinnamon rolls.

Dough

½ c. sourdough starter

1 c. milk  (heated so the coconut oil doesn't turn solid from the cold milk)

¼ c. rapadura (or other sweetener – honey, sucanat, etc.)

¼ c. melted butter or coconut oil

1 tsp. vanilla

2 to 3 c. whole wheat flour

Add later:

1 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

Glaze

¼  to ½ c. butter or coconut oil

¼ to ½ c. rapadura or maple syrup

Filling

¼ c. butter

1 to 2 TB cinnamon

¼ to ½ c. rapdura or maple syrup

Mix dough and cover in a bowl.  Let sit for about 8 hours (or longer). 

Glaze:  Put  ¼ to ½ c. butter in baking pan.  (I use two round cake pans.) Place in oven and pre-heat to 375 degrees.  When oil is melted, remove pans.  Add equal amount of sweetener.  Set aside.

Take dough and sprinkle on salt, baking soda and powder.  Knead 3 or 4 minutes to incorporate new ingredients.  Roll dough into a rectangle ¼ inch thick.  Spread dough with filling of butter, cinnamon, and sweetener.  Roll up tightly and slice into rolls.  Place in pans on top of glaze.  Bake 20 to 25 minutes.  Turn upside down onto plate and eat warm.

Sour Dough Muffins

Sour Dough Muffins

Works best if starter is fed within the previous 12 hours.  Makes 12 to 18 muffins or one 8” or 9” round or square baking dish.

½ c. sourdough starter

1 cup milk

1 cup plus more whole wheat flour

½ c. old fashioned oats

1 tsp vanilla

1 tsp. cinnamon

½ tsp. sea salt

2 eggs

1/3 c. unsalted butter

1/3 to ½ c. sucanat

1 tsp. baking soda

½ tsp. baking powder

Combine starter and milk.  Add oats. Stir.  Add flour.  Cover and set aside 8 hours or more.  Preheat oven to 375 degrees.  Grease pans.  Whisk together eggs, butter, sucanat, vanilla, cinnamon, and salt.  Pour on top of soured batter.  Mix.  Add nuts, fruit, grated carrot, etc. if desired.   Add baking powder and baking soda.  Quickly and carefully incorporate. Put batter in pans.  Bake muffins 15 to 25 minutes.

Sour Dough Biscuits

Sour Dough Biscuits

Works best if starter is fed within the previous 12 hours.  Makes 18 biscuits.

6  TB cool butter or solid coconut oil

2  ½ c. whole wheat pastry flour or 2 ¾ c. spelt flour (flour must not be warm from    grinding)

½ c. sourdough starter

¾ + cup milk or water

Cut fat into flour.  Mix with starter and milk to make dough that is just wet enough to hold together.  (Do not over work dough.)  Cover.  Let sit 5 to 8 hours at room temperature or in fridge if room is very warm.

Pre-heat oven to 450 degrees.  Mix into dough the following:

½ - ¾  tsp. sea salt

1 ½ tsp baking powder

½ tsp. baking soda
1 tsp. to 2 tsp. honey or sugar

Roll dough on floured surface.  Cut out biscuits.  Bake at 450 degrees for 8 minutes or until golden brown

Mamma Gallo's Bolognese Sauce

This is an authentic recipe from an Italian woman (Clelia Gallo) from the City of Bologna.  Bologna is famous for its flavorful and filling pastas and sauces.  

·         one carrot

·         one onion

·         3-4 celery stocks

Dice finely vegetables and sauté with two tablespoons butter.  Add one pound lean hamburger and cook until light brown.  Add large (28 oz) can on pureed whole tomatoes.  Add pinch of nutmeg and salt and pepper to taste.  Cook slowly uncovered for 1-2 hours.  Serves 4-6  Buon appetito!

Marinara

From the Kitchen of the Pessetto Family

½ cup olive oil

3-4 garlic cloves (sliced thinly)

1 large can (28 oz.) whole peeled tomatoes

½ tsp salt

1/8 tsp pepper

Place sliced garlic in olive oil and fry until very light brown. Place tomatoes in blender for 8-10 seconds and then add to oil.

a.) For mild add:

½ tsp basil

1 tsp oregano

1 Tbsp parsley

OR

b.) For Picante add:

2 green chili peppers (or jalapenos) sliced with seeds removed.

Cook on medium heat until the sauce thickens, approximately 45 minutes.

Tortellini Rosa

For Tortellini Rosa use leftover marinara sauce:

½ cup cream

Marinara sauce

Tortellini

Parmesan Cheese - garnish

Cook tortellini as directed on the package. Drain the tortellini and mix in sauce and about ½- 1 cup of cream to taste. Simmer on low until sauce is completely warm and well mixed. Garnish w/ parmesan cheese.

*Marinara sauce can also be used as sauce in Canneloni.

Garlic Bread

From the Kitchen of the Pessetto Family

1 stick butter (½ cup)

~2 Tbs. mayonnaise

1 Tbs. parsley

4 Tbs. grated Parmesan cheese

Garlic salt to taste

1 large loaf of French bread

Soften butter and combine all ingredients. Stir until the mixture is fairly uniform and smooth. Cut loaf of bread in half and spread on each side. Broil at 500F until golden brown (usually 1-2 minutes). Make sure to watch cooking time carefully because the bread can burn quickly.