Strawberry sourdough scones
Recipe submitted by Amy Cherne
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh strawberries, chopped into pieces about ¼ inch in size
• 1/2 cup unsalted butter, cold
• 1/2 cup sourdough starter
• 1/3 cup whole milk, half-and-half or heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon zest, about the zest from 1 lemon
Vanilla glaze:
• 1 tablespoon butter
• 1/2 tablespoon water
• 1 teaspoon vanilla
• 2/3 cup powdered sugar
Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper and set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Use a box grater to grate the butter directly into the bowl of flour. Use a rubber spatula or your hands to mix the butter into the flour; you want to just coat it with the flour mixture. Mix in the strawberries to coat them with flour.
In a separate small bowl, whisk together sourdough starter, milk, vanilla extract and lemon zest. Pour the wet ingredients over the dry ingredients. Gently stir the mixture until it forms a shaggy dough and starts to hold together. The dough will appear dry at first; do not add extra liquid. Gently knead the dough 8-10 times or until it mostly holds together. Transfer the dough to a lightly floured work surface. Use floured hands to shape the dough into an approximate 8-inch round. Cut the dough into eight equal-sized wedges. Transfer the scones to a large prepared baking sheet, spacing 2 inches apart.
Bake the scones at 425 degrees for five minutes. Reduce the temperature to 375 degrees. Bake for another 10-12 minutes or until they become slightly golden brown on the top and bottom. Allow to cool before drizzling with glaze.
To make the vanilla glaze, whisk the powdered sugar, melted butter, water and vanilla extract in a small bowl until smooth. Use a small spoon to drizzle glaze over the tops of the scones.
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh strawberries, chopped into pieces about ¼ inch in size
• 1/2 cup unsalted butter, cold
• 1/2 cup sourdough starter
• 1/3 cup whole milk, half-and-half or heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon zest, about the zest from 1 lemon
Vanilla glaze:
• 1 tablespoon butter
• 1/2 tablespoon water
• 1 teaspoon vanilla
• 2/3 cup powdered sugar
Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper and set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Use a box grater to grate the butter directly into the bowl of flour. Use a rubber spatula or your hands to mix the butter into the flour; you want to just coat it with the flour mixture. Mix in the strawberries to coat them with flour.
In a separate small bowl, whisk together sourdough starter, milk, vanilla extract and lemon zest. Pour the wet ingredients over the dry ingredients. Gently stir the mixture until it forms a shaggy dough and starts to hold together. The dough will appear dry at first; do not add extra liquid. Gently knead the dough 8-10 times or until it mostly holds together. Transfer the dough to a lightly floured work surface. Use floured hands to shape the dough into an approximate 8-inch round. Cut the dough into eight equal-sized wedges. Transfer the scones to a large prepared baking sheet, spacing 2 inches apart.
Bake the scones at 425 degrees for five minutes. Reduce the temperature to 375 degrees. Bake for another 10-12 minutes or until they become slightly golden brown on the top and bottom. Allow to cool before drizzling with glaze.
To make the vanilla glaze, whisk the powdered sugar, melted butter, water and vanilla extract in a small bowl until smooth. Use a small spoon to drizzle glaze over the tops of the scones.
No-knead English muffin bread
Recipe submitted by Amy Cherne
• 4 1/2 cups flour
• 2 tablespoons yeast
• 1 tablespoon sugar
• 1/4 cup warm water
• 2 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 2 1/4 cups warm milk
• Butter and cornmeal for greasing and dusting the pans
Preheat oven to 425 degrees. Mix yeast, honey and water. While waiting for yeast mixture to activate, spray pans and dust with cornmeal. In a separate bowl, stir salt, baking soda and 1 cup flour together and add to yeast mixture. Add milk to yeast mixture, followed by the remaining 3 1/2 cups flour. Spoon dough into two 8-inch (or one 9-inch) loaf pans. Lightly dust tops of bread dough with cornmeal. Set aside in a warm place to rise until batter is close to the top of the pan. Bake for 25 minutes or so. Loaf will sound hollow when tapped. Cool, slice and enjoy.
• 2 tablespoons yeast
• 1 tablespoon sugar
• 1/4 cup warm water
• 2 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 2 1/4 cups warm milk
• Butter and cornmeal for greasing and dusting the pans
Preheat oven to 425 degrees. Mix yeast, honey and water. While waiting for yeast mixture to activate, spray pans and dust with cornmeal. In a separate bowl, stir salt, baking soda and 1 cup flour together and add to yeast mixture. Add milk to yeast mixture, followed by the remaining 3 1/2 cups flour. Spoon dough into two 8-inch (or one 9-inch) loaf pans. Lightly dust tops of bread dough with cornmeal. Set aside in a warm place to rise until batter is close to the top of the pan. Bake for 25 minutes or so. Loaf will sound hollow when tapped. Cool, slice and enjoy.
Pumpkin French toast
Recipe submitted by Crystal Swanson
• 4 eggs
• 2/3 cup milk
• 1/2 cup pumpkin puree
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 12 slices Texas toast or fresh bread, challah or croissant halves
Whipped pumpkin butter for French toast
• 1/2 cup salted or unsalted butter
• 1/3 cup pumpkin pure
• 3 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
Set a large, non-stick skillet over medium heat, add a small amount of butter and melt. In a rectangular baking dish, whisk together eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about two to three minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts - if desired.
To make pumpkin butter, in a small bowl, add softened butter and beat with a hand mixer for two minutes until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in refrigerator.
• 2/3 cup milk
• 1/2 cup pumpkin puree
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 12 slices Texas toast or fresh bread, challah or croissant halves
Whipped pumpkin butter for French toast
• 1/2 cup salted or unsalted butter
• 1/3 cup pumpkin pure
• 3 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
Set a large, non-stick skillet over medium heat, add a small amount of butter and melt. In a rectangular baking dish, whisk together eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about two to three minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts - if desired.
To make pumpkin butter, in a small bowl, add softened butter and beat with a hand mixer for two minutes until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in refrigerator.
French toast
Recipe submitted by Amanda Marks
• 1 egg
• 2 tablespoons butter, melted
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/3 cup flour
• 1 dash cinnamon, optional
• 1 dash nutmeg, optional
• 1 loaf brioche or challah bread
Beat the egg in a baking dish or pie plate. Whisk in the melted butter, then slowly add milk and vanilla, whisking to combine. Add the sugar, salt, flour and spices while continuing to whisk until totally smooth. Soak each side of the bread in the batter for five to 10 seconds each side. Heat a skillet or griddle over medium heat and spread butter all over the bottom. Cook the bread for about one minute or until golden, and flip it to cook the other side until golden.
• 2 tablespoons butter, melted
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/3 cup flour
• 1 dash cinnamon, optional
• 1 dash nutmeg, optional
• 1 loaf brioche or challah bread
Beat the egg in a baking dish or pie plate. Whisk in the melted butter, then slowly add milk and vanilla, whisking to combine. Add the sugar, salt, flour and spices while continuing to whisk until totally smooth. Soak each side of the bread in the batter for five to 10 seconds each side. Heat a skillet or griddle over medium heat and spread butter all over the bottom. Cook the bread for about one minute or until golden, and flip it to cook the other side until golden.
Sourdough bagels
Recipe submitted by Daniela Wilczek
• 150 grams active, bubbly sourdough starter
• 250 grams warm water
• 500 grams bread flour
• 40 grams sugar
• 11 grams salt
• 20 grams honey
In a large bowl, combine starter, warm water and sugar. Mix by hand until it looks like a milky liquid. Add bread flour and salt to the dough, mix until fully incorporated. Knead the dough for five to six minutes. Cover the dough and let rest for 60 minutes.
After one hour of resting, repeat the same kneading process for 30 seconds. Cover the bowl with a reusable shower cap and place dough in a warm place to rise. Leave the dough to rise until it at least doubles in size. Can take eight to 12 hours.
Once the dough has at least doubled in size, gently remove the dough from the bowl and place on workspace. Shape the dough into a large rectangle, about 1/2 inch high. Cut the dough into eight equal triangle pieces. Pull corners of triangle into the center, and then roll until in a smooth ball. Punch a hole in the middle using your thumb. Place shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel. Let them rest for 20 to 60 minutes.
Preheat oven to 425 degrees. Fill a large pot of water. Add honey and whisk until well mixed, bring water to a boil. Carefully drop two or three bagels into the boiling water and boil for 30 seconds each side. Once done, bake the bagels for 20 to 25 minutes or until golden brown.
• 250 grams warm water
• 500 grams bread flour
• 40 grams sugar
• 11 grams salt
• 20 grams honey
In a large bowl, combine starter, warm water and sugar. Mix by hand until it looks like a milky liquid. Add bread flour and salt to the dough, mix until fully incorporated. Knead the dough for five to six minutes. Cover the dough and let rest for 60 minutes.
After one hour of resting, repeat the same kneading process for 30 seconds. Cover the bowl with a reusable shower cap and place dough in a warm place to rise. Leave the dough to rise until it at least doubles in size. Can take eight to 12 hours.
Once the dough has at least doubled in size, gently remove the dough from the bowl and place on workspace. Shape the dough into a large rectangle, about 1/2 inch high. Cut the dough into eight equal triangle pieces. Pull corners of triangle into the center, and then roll until in a smooth ball. Punch a hole in the middle using your thumb. Place shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel. Let them rest for 20 to 60 minutes.
Preheat oven to 425 degrees. Fill a large pot of water. Add honey and whisk until well mixed, bring water to a boil. Carefully drop two or three bagels into the boiling water and boil for 30 seconds each side. Once done, bake the bagels for 20 to 25 minutes or until golden brown.
Ham and cheese
oven omelet
Recipe submitted by Sandy Yohnke
• 8 eggs
• 1 cup milk
• 1/2 teaspoon seasoned salt
• 1 cup cheddar cheese
• 2 cups diced ham
Preheat oven to 325 degrees. Beat eggs, milk and seasoned salt. Stir in ham and cheese. Pour into buttered 12- by 7-inch pan. Bake uncovered for 45 minutes.
• 1 cup milk
• 1/2 teaspoon seasoned salt
• 1 cup cheddar cheese
• 2 cups diced ham
Preheat oven to 325 degrees. Beat eggs, milk and seasoned salt. Stir in ham and cheese. Pour into buttered 12- by 7-inch pan. Bake uncovered for 45 minutes.
Sweet milk
griddle pancakes
Recipe submitted by Sandy Yohnke
• 1 1/3 cups sifted flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons melted shortening
Sift together dry ingredients in mixing bowl. Beat eggs until thick. Add milk and shortening and stir. Heat griddle and cook pancakes.
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons melted shortening
Sift together dry ingredients in mixing bowl. Beat eggs until thick. Add milk and shortening and stir. Heat griddle and cook pancakes.
Blueberry muffins
Recipe submitted by Ashley Heinen
• 2 1/2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup white sugar
• 1/4 teaspoon salt
• 1 cup butter milk
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 2 eggs
• 8 ounces blueberries
Combine ingredients, minus blueberries, in a medium bowl and mix thoroughly. Fold in blueberries with a spoon. Drop into greased muffin tins and bake at 350 degrees for 13-15 minutes.
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup white sugar
• 1/4 teaspoon salt
• 1 cup butter milk
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 2 eggs
• 8 ounces blueberries
Combine ingredients, minus blueberries, in a medium bowl and mix thoroughly. Fold in blueberries with a spoon. Drop into greased muffin tins and bake at 350 degrees for 13-15 minutes.
Baked French toast
Recipe submitted by Brenda Goebel
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 cup brown sugar
• 5 eggs
• 2 tablespoons corn syrup
• 1-1/2 cups milk
• French bread
Melt butter, brown sugar and corn syrup in saucepan. Pour into a 9-by-13 pan. Slice bread 3/4 to 1 inch thick, and lay on top of caramel mixture. Beat together milk, vanilla and eggs. Spoon over bread. Refrigerate overnight. Sprinkle with cinnamon and bake at 350 degrees for 30 minutes. Bake uncovered.
• 1 teaspoon vanilla
• 1 cup brown sugar
• 5 eggs
• 2 tablespoons corn syrup
• 1-1/2 cups milk
• French bread
Melt butter, brown sugar and corn syrup in saucepan. Pour into a 9-by-13 pan. Slice bread 3/4 to 1 inch thick, and lay on top of caramel mixture. Beat together milk, vanilla and eggs. Spoon over bread. Refrigerate overnight. Sprinkle with cinnamon and bake at 350 degrees for 30 minutes. Bake uncovered.
Homemade granola
Recipe submitted by Edna Fern Miller
• 7 cups quick-cooking oatmeal
• 1 1/2 cups wheat germ
• 2 1/2 cups coconut (fine)
• 1 cup slivered almonds
• 4 cups Cheerios
• 5 cups crispy rice cereal
• 1 teaspoon salt
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon maple flavor
Mix dry ingredients. Then mix together melted butter, vanilla, maple flavor and salt. Pour over cereal and mix well. Toast in slow oven at 200 degrees for one hour or until crunchy (stir once while in oven).
• 1 1/2 cups wheat germ
• 2 1/2 cups coconut (fine)
• 1 cup slivered almonds
• 4 cups Cheerios
• 5 cups crispy rice cereal
• 1 teaspoon salt
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon maple flavor
Mix dry ingredients. Then mix together melted butter, vanilla, maple flavor and salt. Pour over cereal and mix well. Toast in slow oven at 200 degrees for one hour or until crunchy (stir once while in oven).