Entries in recipe (488)


sourdough pumpkin cake

I have gotten asked if I could make a cake with sourdough.  And I have been craving cake.  But not cake with frosting but what I call an everyday cake.  Where it is a little bit sweet, may be toasted, goes well with tea.  Why not?  

I had some "extra" sourdough starter.  Actually, I took a cup from a pizza dough I was preparing.  I used it in the cake.  It meant I did not need to use baking powder, which I can not stand the taste of!  It also means, depending on the consistency of the starter, I do not need to add any extra milk.  Also, I could use water instead of milk here if I wished too.

By the way, this is one of my current favorite breakfasts.  The cake gets toasted, some butter is smeared, life is good.  It is not as bad for you as you might think.  Olive oil is used instead of butter.  I used white whole wheat flour.  I am getting requested for cake about once a week currently.  It is a good thing I walk over 7 miles most days.

sourdough pumpkin cake

1 cup sourdough

1/2 cup olive oil

1 1/2 cups brown sugar

1 14 ounce can of pumpkin (not pie filling)

1 egg

2 teaspoons vanilla

(1/2 cup milk or water)

2 1/4 cups white whole wheat flour (you can use all purpose here)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspong ground cloves

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Butter and flour a loaf pan.  I bought the Vardagen loaf pan from Ikea.  Is is 5.25 inches by 3 inches by 12.75 inches.  It holds 1.9 quarts and works perfectly.

In a large bowl, put the starter.  If the starter is a 100% starter by volume, you will not need to add any extra liquid to the batter.  If the starter is a 100% starter by weight, you will need to add a 1/2 cup of either water or milk later in the process.

Mix in the olive oil and sugar.  It might be a difficult mix depending on the consistency of your starter.  Mix in the pumpkin, egg, vanilla, and if you are using a 100% starter by weight, either the water or milk.  Mix well.

Sift in the flour, baking soda, cinnamon, ginger, and nutmeg.  I usually have some bran from the flour that needs to be dumped into the compost.  Add the salt.  

Mix well.

Pour into the loaf pan.  Bake for 1 hour to 1 hour and 30 minutes.  It will depend on the consistency of the starting batter.  I start checking at 1 hour with a knife to the base of the cake.  When the knife comes out clean, let the cake cool in the pan for at least 20 minutes, if not 30.  I always have someone who cannot wait.  If you do not let this cake cool in the pan, it will collapse from its own weight.  Still very edible but there is usually a bit that gets very dense.  Obviously, I did this.  It was a very wonky cake.

An everyday pumpkin cake.  I have not tired of this one yet.  I have a chocolate version as well but so far, this is the one that gets requested the most.



ice cream cones

I like ice cream.  I like ice cream cones.  I do not like leaving the house.  There are acceptable ice cream cones to be purchased at the grocery store but the closest store to us only has gluten free cones which taste like cardboard!  I am not kidding.  Though Koda Bear seems to like them.

So, instead of going to an ice cream parlor, I decided to make the cone at home.  Without any tools.  I think next time I might like an iron of some sort but this worked and they were tasty.

I probably did not get the cone thin enough and I could have probably spread them thinner before I baked them.  But those are learning experiences and I need to write the recipe down before I lose it.  I will admit that I used white whole wheat flour in them.  It is currently the only wheat flour I have in the house.

ice cream cones

Note:  I used the recipe from Bigger Bolder Baking but increased the vanilla and used white whole wheat flour.  

2 egg whites

1/2 cup sugar

3 tablespoons milk

1 teaspoon vanilla 

pinch of salt

2/3 cup flour, white whole wheat

2 tablespoons butter, melted (but I think I used olive oil)

In a bowl, mix together the egg whites, sugar, milk, vanilla, and salt.  Mix in the flour until smooth.  Mix in the butter.  This batter is going to be very similar to a crepe batter.  I put the batter in a jar and put it in the refrigerator at this point.

Heat a non-stick or cast iron griddle over medium low heat.  Do not add oil to this surface.  When it is hot, drop two tablespoons of batter on it.  Spread the batter as thin as possible with a back of a spoon.  When you think the cone may be brown, carefully ease a thin spatula underneath all edges and flip.  Bake the other side.

When it is the shade of brown you wish, remove the cone from the griddle.  It will be hot but quickly roll it into a cone shape.  Hold the end a minute.

Place on a cloth and let cool.  Make the rest.

Now there are cones for ice cream!  It is not much harder then making a crepe.  And much tastier then a store bought cone!  They are also good as a cookie themselves.  No ice cream involved at all.



pumpkin babka

I have a friend who requested a pumpkin babka after seeing the pictures of funky punky monkey bread on Instagram.  I gave her options.  Pumpkin chocolate.  Monkey bread.  Cinnamon rolls.  Nope.  She wanted a pumpkin babka.  She teaches school and needed comfort food.  She did not know what shape her students were going to be in after Harvey.  They were good.  But she does not eat well during the school year anyhow so why not!

I took my pumpkin chocolate babka recipe and modified it slightly.  I wanted to get some more nutrition into her so I used white whole wheat flour and added a half a cup oatmeal.  I left out the cocoa in the dough.  I used the regular filling except making my own pumpkin pie spices because that was where I was at.

She said it was the size of a small turkey!  She actually left half of it with me.  I can say that it was quite tasty and she was not wrong on the size.  I had my half for breakfast for a week.

I would make it again.  I might cut the proportions in half though.  She was not exaggerating about the size of the babka.  But it all got eaten.  


sourdough flour tortillas

I have been asked and asked to make sourdough tortillas.  I have not.  One of the things I did not pick up at the grocery store during the storm was chips.  I am still very sensitive to corn so I do have to pick up non-corn chips.  They were left on the shelf during the storm.  But the numbers of people in the store.  It was just a bit overwhelming.

So I made sourdough tortillas to eat bean salad with.

They were a success.  And easy.  They did seem to stay more flexible longer which is always a plus.  But I did have bread dough rising that was water, flour, and salt.  I know I do not do sourdough like anyone else.  So not surprised.

sourdough flour tortillas

1 cup starter (I used bread dough, about 250 grams)

3 tablespoons olive oil or butter

1/2 teaspoon salt

Flour for kneading

Put a griddle on to heat over a medium low heat.

Put the starter (or bread dough) in a bowl (Make sure you have kept something in your jar for next time).  Mix in the oil and the salt.  Mix in enough flour to be a stiff dough.

Turn out onto a clean floured surfaces and knead until smooth.  I actually had not incorporated all the oil in when I started kneading so I was kneading that in as well.  When smooth, portion into two inch in diameter spheres.

Roll out into rounds.

Cook on both sides until there are golden dots.  Remove and cool in cloth.

The interesting gotcha here is that I have never had true success with whole wheat tortillas.  I only have whole wheat flour in the house currently and these were successful.  That is huge!  I know one more thing I will be making.  But then I was looking up how to make my own barbecue potato chip today so I just think I am crazy.  But then there was also the down the rabbit hole trip for Valentino dresses.  I want to sew dresses but I do not need dresses.  What a conundrum!

And I am babbling.  Oh well.  It is a nice feeling when a trade happened for sheetrock and tile work.  A trip to the hardwar store is in the offing.


being frugal during Harvey

During Harvey, there were no stores open near us except the corner store.  It is not a huge deal for us because we cook everyday.  I have a lot of food to make here.  The one thing we seemed to go through was large amounts of tea.  Pots and pots of tea.  With milk.  I was worried about the milk supply.  I had stashed some in the freezer but I wanted to make it last as long as possible.  

I decided to make a crepe like pancake with sourdough.  I was making bread anyway so I took a cup of the bread dough when it was in batter form, added eggs, sugar, oil, salt, and about half the milk I usually use and had sourdough pancakes.  I do not like fluffy pancakes so I did not add baking soda.  These were pretty tasty!  If I had no milk, I could use water and still have a good pancake.

I am writing this down for the next trip or storm or.  

sourdough crepe like pancakes

1 cup sourdough starter, 100% hydration (equal amounts of water and flour)

2 eggs

3 tablespoons brown sugar

3 tablespoons oil

1 teaspoon salt

1/2 cup milk

(for fluffy pancakes, add less milk and 1 teaspoon baking soda)

butter for cooking

Start heating the griddle over a medium low heat.

Put the sourdough in a bowl.  I was starting this for bread so there is a bit of oatmeal in it.

Mix in the sugar, oil, eggs, and salt.  

Mix in enough milk to have the consistency of pancake you wish.  I like crepe like pancakes so I used a half cup.  If you want fluffy pancakes, add baking soda too.

Melt some butter on the griddle.  Pour about a half cup batter on the griddle.  Let cook until the top is a bit dry.  Flip.

Cook for a few minutes until there is a little bit of brown on the underside.

Serve with a bit of maple syrup or powdered sugar or jam or whatever you wish.

Watch the boyos scarf them up!  I had to save a few for myself.  But the milk got stretched out.  But I will say the frugal version of the pancakes may become the standard pancake recipe.  That is how good they are.

I might make them tomorrow for breakfast.