Unleavened Bread - Feeding the Flock 23

 

If you have been following a long,  you know I have been trying to come up with recipes for the sourdough starter that my friend gave me at Christmas time.  All of the recipes I could find have all included YEAST in the recipe.  Of course I've been working mine in the bread machine (because it's faster and easier). Any hoot, I did not use any yeast in these two loaves. 

SUNFLOWER SEED BREAD                                        BASIC UNLEAVENED

½ cup beer sourdough starter                                              ½ cup sourdough starter 

½ cup buttermilk                                                                 ½ cup buttermilk   

2 tbsp. grapeseed oil                                                            2 tbsp. melted butter

¼ cup brown sugar                                                              1½ tsp honey

2 cups all-purpose flour                                                       3 cups all-purpose flour

1 cup whole wheat flour                                                      1½ tsp. salt

2 tbsp. slivered almonds

¼ cup raw sunflower seeds

1½ tsp. salt

Place ingredients in bread machine in order listed. (Note there are two different loaves of bread there).  Set for the dough cycle.  Once cycle stops, remove from bread machine, create loaf and let rise 45-60 minutes.  (It will not rise much...it's unleavened).  Bake in 375º oven for 30-35 minutes.  This is a very dense bread.  I thought it was going out to the offering corner (where the wild animals feed), but I tried it as toast, and it makes really good toast.   Not one of my best recipes, but I couldn't find the Unicorn Kibbles that I wanted to make.

Enjoy,

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Tangerine Salad - Feeding the Flock 23

 

3 tangerines, peel and separated

1 apple, chopped

¾ cup vanilla yogurt

2 tbsp. cinnamon honey

1 tbsp. coconut

1 tbsp. dried cranberries

¼ tsp. poppy seed

Add the apple and tangerines in a bowl together. 

Combine the yogurt, honey and poppy seed and mix until smooth and the consistency of dressing.  

Pour over the fruit and mix.  

Sprinkle with coconut and cranberries.  

2 servings

Enjoy,

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Sourdough Starter - Feeding the Flock 23

 

BEER SOURDOUGH STARTER

1 cup Sam Adams Alpine lager

¾ cup all-purpose flour

2 tbsp. rice flour 

1 tbsp. whole wheat flour

Open bottle of beer 24 hours in advance of making dough and let it go flat.

Mix dry ingredients together.  Add beer and stir well to combine.

Cover with cheesecloth and then plastic wrap.  Let stand 24-48 hours, stirring every 12 hours. After the 48 hours, either refrigerate or feed.

It will be bubbly and smell strongly fermented.

You can find out how to "feed" and maintain your sourdough starter here.

I do not have the recipe for the white sourdough starter because it was given to me.  The recipes that I have found use a commercial dry sourdough starter (there must be a better way)!

I'm going to use my beer starter for the first time today.

Enjoy.

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Rosemary Lemon Cookies - Feeding the Flock 23

½ cup butter flavored Crisco
1¼ cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
2 tbsp. lemon juice
1 tbsp. fresh lemon balm leaves
1 tbsp. fresh rosemary leaves

Preheat oven to 375°.

Mince the lemon balm and rosemary leaves.

Cream together Crisco and sugar and beat until fluffy.  Add eggs, lemon juice and leaves and beat until well blended. 

Combine flour, baking soda, cream of tartar and salt, and mix well then add to creamed mixture and blend well.  Dough will be thick. 

Use a small ice cream scoop to drop on ungreased cookie sheets. 

Bake at 375º for 14 minutes.  YIELD: 4 dozen

YUM.

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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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Potato and Sausage Casserole - Feeding the Flock 23

 

I just want to thank my daughter for sharing this recipe with me, she is helping me out again in the challenge.  If you click on the picture you can visit her website.  Here's her recipe. 

10 unpeeled brown potatoes

Jimmy Dean regular sausage roll

1 yellow pepper, diced

1 red pepper, diced 

½ block cream cheese

½ container sour cream

1 stick butter

Generous amount of cheddar cheese

Preheat oven 375º

Slice potatoes and boil until almost soft.

Sauté sausage and peppers together until cooked.

Mix cream cheese and sour cream together with drained potatoes and place in casserole dish. 

Cut slices of butter over top of potatoes. 

Top with sausage and peppers mixture.

Sprinkle with generous amount of cheddar cheese and bake about 30 minutes.

Enough for leftovers.

Enjoy,

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Penguins - Feeding the Flock 23

 

I made these at Christmas time but never got around to posting.  They were so much fun.

1 box of chocolate cake

1 container of chocolate frosting

1 container of white frosting

1 sleeve of Ritz crackers

Peanut butter, creamy or chunky

Mix cake according to box instructions.  

Make peanut butter crackers (placing peanut butter between two Ritz crackers)

Using half of the cake batter, divide amongst cupcake tins.  Place one peanut butter cracker in the center of each cup cake.  Cover with remaining batter.  Bake according to box instructions.  Let cool.  

Frost with white frosting, saving some for feet and beak.  Using the chocolate, frost around the outside of each cake, creating a forehead for the penguin.  Then using food coloring, create orange for beak and feet and using the picture, create little penguins.  

These were so tasty with the peanut butter cracker inside the cup cake.

Enjoy.

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