Sourdough Waffles or Pancakes

 Sourdough Waffles or Pancakes

This recipe is from: Little Spoon Farm

OVERNIGHT BATTER INGREDIENTS

• ¾ cup (200 g) sourdough starter discard (stirred down)
• 1 cup (240 g) buttermilk (or milk)
• 3 tablespoons (50 g) white sugar (or honey)
• 1 teaspoon (5 g) vanilla extract
• 4 tablespoons (56 g) butter (melted)
• 2 cups (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

• 2 large eggs (lightly beaten)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon (5 g) fine sea salt

INSTRUCTIONS

TO COOK THE BATTER THE SAME DAY

• Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

TO FERMENT BATTER OVERNIGHT

1. In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

2.    When you are ready to cook, add the eggs, baking soda, baking powder        Little Spoon Farmand salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

SOURDOUGH PANCAKE INSTRUCTIONS

• Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour ¼ cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

SOURDOUGH WAFFLES INSTRUCTIONS

• Preheat waffle iron and lightly grease with cooking oil spray. Pour ¾ cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

NOTES

Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.

Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

NUTRITION

Serving: 3pancakes | Calories: 482kcal | Carbohydrates: 69g | Protein: 13g | Fat: 16g

Roasted Tomato Soup

Roasted Tomato Soup 

This recipe is copied from @amberskitchen on Instagram.   I roast most of my garden tomatoes now.  Then I have them ready to make this soup or pizza sauce. 

INGREDIENTS:

*About 10-12 large tomatoes (or about 20 Roma) ends trimmed and cut into quarters.
*4 Tablespoons olive oil, divided
*1 teaspoon salt
*pepper to taste
*1 large onion, diced
*2-4 cloves garlic, minced
*4 cups chicken broth
*1 Tablespoon dried basil
*1 Tablespoon Italian seasoning blend (combination of parsley, rosemary, oregano and basil)
*2 Tablespoons sugar
*1 cup heavy cream
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DIRECTIONS:
1. Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 Tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450 for 30-35 minutes. Let cool.
2. In a large pot over medium high heat, add 2 Tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute. 
3. Add the roasted tomatoes, juices, peels, seeds and all. 
4. Add the chicken broth, basil, Italian seasoning, salt and sugar. 
5. Take an immersion blender and blend up everything inside the pot. (Or use a regular blender to blend it all)
6. Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream. 
7. Serve hot with a grilled cheese sandwich (not optional 😉) and a yummy green salad. Enjoy!
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Note: depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer. .

Homemade Oreos

 HOMEMADE OREOS

photo of cookies is from Sallys baking addiction

This recipe is from my good friend Erica who brought these to lake Powell.   

We have decided this is the best recipe for homemade Oreos.  

OREO CHEESEBALL

 

OREO CHEESBALL

Shape it like a football or make 2 cheeseballs.

I found this recipe on Instagram. @Macy.blackwell :  

https://www.instagram.com/reel/CoM_tiljUKO/?utm_source=ig_web_button_share_sheet

The photo is from ShugarySweets.com

Ingredients:

18 Double Stuf Oreos 
8 oz cream cheese 
1 stick butter 
2 tablespoons chocolate syrup 
2 cups powdered sugar 
Package mini chocolate chips 
White frosting 

Directions: 

1. Crush the Oreos in a food processor until fine. Throw into a big bowl. 
2. Add in cream cheese and butter. Beat until smooth. 
3. Add in chocolate syrup and powdered sugar. Best until combined. 
4. Pour mixture into plastic wrap, and place in the fridge to chill for a couple hours. 
5. When ready to serve, form into a football shape, and cover with the mini chocolate chips. 
6. To make the laces, pipe the white frosting through a plastic zipper bag