Zymurgy Biscuits - Feeding the Flock 23

 

Zymurgy is technically referred to in beer making and wine fermentation.  But since I decided to use my beer sourdough starter, I figured it could work for the name of my new biscuit creation.

½ cup beer sourdough starter

¾ cup almond milk (only because I was out of regular)

½ cup jalapeño pimento cheese (I cheated and used store bought —didn't make my own)

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 stick butter

¼ cup Crisco

Place dry ingredients in a bowl, mix to combine and then cut in the butter and the Crisco to make small round pea shaped crumbs.

Combine sourdough starter, milk and pimento cheese in another bowl and mix until well combined.  Pour into the dry bowl and mix.  Dough will be sticky.

Use an ice cream scoop and drop in globs onto ungreased cookie sheet.  I made 20 but you could make them bigger if you wanted to.

Bake in 450º oven for 11-14 minutes. 

Enjoy

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Waffles - Feeding the Flock 23

 

WAFFLE BATTER

1 cup beer sourdough starter

1 cup buttermilk

2 eggs

2 tbsp. baking powder

1/3 cup melted butter

2½ cups all-purpose flour

FILLING

4 oz. Jimmy Dean sausage cooked according to package instructions

2 eggs

2 tbsp. roasted red pepper cream cheese

Prepare the waffle batter.  Cook the sausage and then scramble in the eggs and cream cheese.  Place ½ cup batter in waffle maker, top with ¼ cup of egg mixture, then cover with ¼ cup more batter.  Close waffle maker and cook 8 minutes.

Using a PowerXL Stuffed Wafflizer

Makes 4 waffles.

Don't forget to find out about WAKING UP to smell the COFFEE!

Quick & Easy Pork Loin - Feeding the Flock 23

 

Preheat oven 350º

1½ lb. pork loin

½ head cabbage (next time I will use the whole thing)

2 small pickling cucumbers, sliced (next time I will use 4-5)

2 tbsp. lime juice

1½ tbsp. onion flakes

2 tsp. garlic powder

salt & pepper

¼ cup mustard dressing

Place the cabbage and cucumbers in a greased baking dish.  Sprinkle with lime juice, onion flakes and garlic powder.  

Salt the pork loin and rub with honey mustard dressing.  Generously pepper the roast.  Cover and bake 1-1½ hours.  

I wasn't sure how I was going to serve this, but it worked splendidly on top of a garden salad.  Slice the pork and lay on top of salad.  Spoon the cabbage and baked cucumbers over the top.  Baked cucumbers are so good!!! Who knew?

Enjoy!

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Fig Coffee Cake - Feeding the Flock 23

 

 

¾ cup sourdough

2 eggs

1-1/3 cup buttermilk

2½ cups all-purpose flour

½ cup brown sugar

½ cup white sugar

½ cup slivered toasted almonds

¼ cup candied ginger

½ cup fig preserves

1 tsp. vanilla

2 tsp. baking powder

½ tsp, baking soda

½ tsp. cinnamon

½ tsp. nutmeg

 

Preheat oven to 350º

 

In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and nutmeg.  Make a well in the center and set aside.

 

Mix together candied ginger, toasted almonds and fig preserves in a small bowl.

 

In another bowl combine sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour mixture all at once.  Stir just until moistened. Batter will be lumpy.

Spoon half of the mixture into a greased Bundt pan.  Spoon mounds of fig mixture over the batter, then cover with remaining batter.  Bake in preheated oven for 40-45 minutes, until golden brown.  Let cool for about 10 minutes and then remove from Bundt pan and let cool completely.  Sprinkle with powdered sugar.

Enjoy,

Don't forget to check out the devotional.

Introduction - Feeding the Flock 23

 

I've recently come across this new obsession of cooking with sourdough starter.  My friend, Kathy gave me the starter back in December. At first I was keeping it on the counter, feeding it daily and using it every other day.  After the holidays, I started storing it in the fridge and using it on the weekends.  I’ve been doing a lot of experimenting and have come up with quite a few yummy recipes.  A lot of my posts  for the A-Z challenge , as I mentioned in the theme reveal will incorporate the dough starter. 

I’ve yet to try building my own sourdough starter; perhaps April 22^nd with the letter S.  Once you successfully create your own sourdough starter, you will want to keep it healthy with regular feedings.  If you bake a lot you may choose to keep it on the counter at room temperature and feed it twice a day.  If you don’t bake a lot, then you would want to keep it in the refrigerator and only will feed it once a week.

 

Instructions for keeping your sourdough starter healthy.

 

Keeping dough at room temperature

½ cup sourdough starter

1 scant cup

½ cup lukewarm water

 

Stir the starter.  Spoon ½ cup into a bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with cheesecloth.

Repeat this process every 12 hours, feeding twice a day.  Remove the starter to bake with as soon as it is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour schedule.

Keeping dough in the refrigerator

Keeping dough at room temperature

½ cup sourdough starter

1 scant cup

½ cup lukewarm water

 

Take the starter out of the fridge.  There may be a bit of liquid (it’s a byproduct from the yeast fermenting) on top. Stir it into the starter.  Spoon ½ cup into a bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with cheesecloth.

Let the starter rest at room temperature for about two hours, this gives the yeast a chance to warm up and get feeding.  Then return to fridge and repeat this process at least once a week.

Cheers

Mommie's Easy Cookies

 

Mommie’s Easy Cookies

1 box cake mix (any flavor)

2 eggs

½ cup vegetable oil

½ cup nuts, chips, pretzels, Captain Crunch or other cereal, (anything crunchy)

 

Preheat oven 350º

 

 Mix all ingredients together until well combined. Drop on cookie sheet and bake 17 minutes or until browned.

 

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