Lemon Cake - Feeding the Flock 23

 

1 cup al purpose flour

½ cup toasted chopped slivered almonds

¼ cup brown sugar

1 stick butter

1-15 oz. can crushed pineapple

2-3 oz. pkgs. lemon gelatin

1 cup boiling water

2 cups ice cubes

4 medium bananas, sliced

1 cup miniature marshmallows

½ cup sugar

2 tbsp. flour

2 eggs, beaten

1½ cups Cool Whip

1 cup coconut flakes (optional)

Drain pineapple, reserving the liquid.  In large bowl, dissolve gelatin in boiling water.  Stir in ice cubes, stir until melted. Let chill in refrigerator while prepping other ingredients.

Preheat oven to 350º

Mix together 1 cup flour, brown sugar, and almonds in a bowl. Cut in butter until mixture resembles coarse crumbs.  Press into greased baking dish (13"x9") and bake for 15 minutes.  Remove from oven and cool.

Combine pineapple juice and enough water to measure 1 cup.  In small sauce pan combine ½ cup sugar, 2 tbsp. flour and pineapple juice.  Cook and stir over medium heat until mixture becomes thick and bubbly. Reduce heat.  Stir a small amount of hot mixture into eggs and stir well.  Add back into sauce pan and stir and cook 2 minutes longer.  Remove from heat and cool.

Fold the bananas, marshmallows and pineapple into the chilled gelatin. Spoon over crust.  Refrigerate until firm (about 45 minutes).

Fold Cool Whip into pineapple mixture.  Spread over gelatin layer. Chill over night. Sprinkle with tinted coconut if desired. 

Okay so it's not really a cake, it's more like a lemon-nana-mallow-Jell-O treat.

Enjoy

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KartoffelKloesse - Feeding the Flock 23

 

6 small potatoes, peeled and halved

¼ tsp salt

1 egg 

¼-½ cup flour

¼ cup bread crumbs

1/8 tsp ground nutmeg

½ cup butter

¼ cup chopped onion

2 tbsp. bread crumbs

(Optional- not German style) 

2 tbsp. bacon bits

¼ cup shredded cheddar

Boil potatoes about 20 minutes, drain, and mash, leaving them slightly lumpy.  Combine with salt, egg, flour, ¼ cup bread crumbs, and nutmeg.  Mix well and shape into small balls.  A small ice cream scoop works wonders.  If dough is too sticky, add a little more flour or bread crumbs.

Bring a large pot of salted water to boil.  Gently drop the dumplings into the water.   When they rise to the surface set the timer for 3 minutes and let them boil (uncovered) for 3 minutes.  Remove with a slotted spoon, place in serving dish and keep warm.

Melt butter in skillet over medium heat and add onions and the 2 tbsp. bread crumbs.  Cook, stirring often until the onions are tender and the sauce has thickened.

Pour sauce over dumplings and serve.

Add bacon bits and cheddar (optional) because they definitely need something to add a little flavor to them.  I also added some hot sauce and considered ketchup.

Enjoy,

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Jerking the Chicken - Feeding the Flock 23

3-4 lbs. chicken leg quarters or thighs

2-3 2" cinnamon sticks

1¼ tbsp. allspice berries

2 tsp. black peppercorns

2 tsp. whole cloves (or if you are out like I was, use ¾ tsp. ground cloves)

2 tbsp. brown sugar

1¼ tbsp. dried thyme

¼ cup olive oil

Preheat oven to 425º

Use a pepper grinder or a mallet to smash the cinnamon sticks, allspice berries, peppercorns and whole cloves into a fine powder.  Combine with brown sugar, and thyme and mix well.  Add the olive oil and mix to combine.  

Bake in preheated oven for about 45 minutes.  Remove chicken from pan, (feel free to make gravy with drippings if desired).  

Serve with salad and Jalapeño Cheddar Muffins.

Enjoy,

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Jalapeño Cheddar Muffins - Feeding the Flock 23

 

½ cup sourdough

1¾ cup all purpose flour

½ cup sugar

2 tsp. baking powder

¼ tsp. salt

¾ cup buttermilk

1 egg

¼ cup canola oil

½ cup shredded cheddar cheese

¼ cup diced candied jalapeños

Preheat oven to 400º.

Grease 12 cup muffin pan (or spray with cooking oil).

Combine all dry ingredients in mixing bowl and stir to combine.  Create well in center.

Beat egg and combine with buttermilk, sourdough, canola oil, cheddar cheese and jalapeños.

Pour wet ingredients into dry ingredients and mix to combine.  Scoop into prepared muffin tin and bake 18-20 minutes at 400º or until lightly golden and toothpick comes out clean.

Enjoy!

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Jalapeño Artichoke Spread

 

1 12 oz. jar marinated artichoke hearts

½ cup mayonnaise

½ cup shredded cheddar cheese

¼ cup chopped banana peppers

2-3 roasted garlic cloves

Parmesan cheese

Candied jalapeño peppers

Combine first five ingredients (artichoke hearts, mayo, cheddar, banana peppers and garlic cloves) and mix well.  

Spoon into 1½ quart baking dish. 

Sprinkle with parmesan cheese.  

Bake in 400º uncovered for 25-30 minutes or until golden.  

Top with jalapeño slices.  

Serve with pita chips or Irish Sourdough Soda bread.

Enjoy,

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Irish Sourdough Soda Bread - Feeding the Flock 23

 

3 Cups flour

1¾ tsp. Kosher salt

1-1/8 tsp. baking soda

1 cup sourdough starter

1¼ cups buttermilk

Preheat oven to 450º

Line cast iron Dutch oven (with cover) with parchment paper. 

Whisk flour, salt and baking soda together for one minute to combine well.

Add the sourdough batter and the buttermilk together and shake well.

Pour buttermilk mixture into flour combination and using a wooden spoon stir until fully moistened.

Scrape sticky dough mixture into the prepared Dutch oven.  

Smooth with rubber spatula to make a rough boule shape.  

Score deeply with sharp knife, cutting into quarters.  

Cover and bake 45 minutes.

Remove cover and bake 15 minutes longer.

Remove from pan and let cool on wire rack for at least 30 minutes.

Enjoy.  This is great bread for brushetta. 

Cheers,

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Hush Puppy Griddle Cakes - Feeding the Flock 23

 

 

Apple Honey Butter
3 tbsp. butter
½ cup apple jelly
½ cup honey

 

Combine all ingredients in small sauce pan and cook until butter is melted and mixture is thick and bubbly.

 

Hush Puppy Griddle Cake

¾ cup sourdough starter
1 cup hushpuppy mix
¼ tsp. cayenne pepper
½ tsp. baking soda
2 eggs, beaten
3 tbsp. melted butter
2 tbsp. candied jalapeños
1 cup scrambled cooked sausage
¼ cup corn relish

 

 

Whisk sourdough starter, eggs, corn relish, jalapeños, sausage, and melted butter together in medium sized bowl. Set aside.
 
Combine baking soda, cayenne pepper and hushpuppy mix in larger bowl. Create a well in the center. 
 
Pour the starter ingredients into the dry ingredients.  Mix until combined.  Spoon onto greased hot griddle, or cast iron fry pan.  Cook over medium-high heat about 2-3 minutes per side until golden brown.
 
Serve with apple honey butter.

Enjoy.

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Grits Casserole - Feeding the Flock 23

 

3 cups water

1 cup stone ground grits

2 tbsp. butter

2 cups shredded cheddar cheese

1 lb. sausage

1 medium onion, chopped

½ green bell pepper, chopped

½ red bell pepper chopped

2 eggs

½ cup milk

Preheat oven to 350º

Bring water to a boil in a medium size pot, add a little salt to it.  Add grits and cook until the water is absorbed, stirring often.  Add the butter and half of the cheese and mix in until blended.

Cook and scramble sausage in cast iron fry pan, until no longer pink.  Add onions and peppers and sautè until softened.

In medium measuring cup, or bowl, whisk the eggs and stir in the milk.

Add sausage mixture and egg mixture to the grits.  Pour mixture into a greased casserole dish and top with remaining cheese.  Add jalapeños (optional) for garnish if desired.

Bake 30 minutes or until bubbly and golden.

This recipe can be made the night before and then bake 45 minutes instead of 30.  Serves 4-6.

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,

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Enchilada Chicken Dip - Feeding the Flock 23

 Enchilada Chicken Dip

3 tbsp. hot sauce

1 8 oz. pkg. cream cheese

1 cup Colby Jack cheese, shredded

½ cup mayonnaise

1 14 oz. can diced tomatoes with chiles, drained

½ tsp. cumin

2 tsps. chili powder

3 cups cooked chicken, chopped/shredded

tortilla chips or flour tortillas

Preheat oven to 350º

In large bowl, mix cream cheese, hot sauce, ½ of the Colby Jack, mayonnaise, tomatoes, cumin, and chili powder until well combined.  Fold in chicken.

Spoon into greased baking dish.  Bake uncovered about 20 minutes, until slightly bubbling.  Top with remaining cheese and broil until golden brown.  Serve warm with chips and tortillas.

Great for a crowd.

Cheers,

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Diet Soup - Feeding the Flock 23

 

2 stalks celery

4 small carrots

1 onion

2 banana peppers

½ head cabbage

8 oz. pkg. sliced mushrooms*

48 oz. vegetable broth

14.5 oz. can tomatoes

15 oz. can of tomato sauce

1 tbsp. thyme

1 tsp. salt

1 tsp. pepper

½ tsp. cayenne pepper

2-3 tbsp. hot sauce

¼ cup rice vinegar

Combine all ingredients in crock pot in order listed * with the exception of the mushrooms.  Cook on high 3 hours.  Add mushrooms and stir.  Continue to cook on med/low heat for 3-4 more hours.  

Garnish with parmesan cheese and fresh greens.

Enjoy!

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Cookies - Feeding the Flock 23

 

Sourdough Peanut Butter Cookies

1 cup sourdough starter discard

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup butter, melted

½ cup brown sugar

½ cup white sugar

1 tsp. vanilla extract

2 eggs

1 cup crunchy peanut butter

Preheat oven 375º

Mix together flour, baking soda, baking powder, and salt.  

In mixing bowl cream together butter and sugars until well mixed and light in color.  

Add eggs and vanilla and mix well.  

Add sourdough discard and peanut butter and mix until well combined.  

Carefully add in the flour a little at a time until well combined.

Let dough rest in refrigerator for at least one hour.

Use a small ice cream scoop (or tablespoon) to place on cookie sheet two inches apart.  Press a fork to cross hatch with sugar  if desired.

Bake for 12 minutes, remove from cookie sheet and place on wire rack to cool. 

This recipe makes about three dozen.

Cheers,

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Banana Bread - Feeding the Flock 23

 

Banana Bread with Sourdough Starter

1½ cups mashed bananas

½ cup sourdough starter

½ cup coconut oil

½ cup brown sugar

½ cup white sugar

2 eggs

1 tsp. vanilla extract

1¾ cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

1 tsp. cinnamon

1 cup chopped walnuts

Preheat oven to 350º  Spray 2 8x4 bread pans with cooking spray.

In 2 quart measuring cup or bowl, add bananas, sourdough starter, melted coconut oil, sugars, eggs and vanilla. Mix well.

In another bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Once combined add to the banana mixture. Stir until combined but don't over stir. 

Fold in walnuts.  Divide batter into the two bread pans. Bake 350º for 45 minutes or until toothpick inserted in center comes out clean.  Remove bread from pans and place on wire rack to cool.  Serve and enjoy.

This recipe will make two medium 8x4 bread loaves or one large 9x5 loaf.

Cheers,

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