Dandelions and Daydreams

Today’s the day! Last week, I made Potato Flake Sourdough Starter, and I have been watching it bubble for a week. Today I get to make the bread.

When it’s time to make bread, pull the starter out of the fridge, feed it, and let it sit on the counter top overnight. This will bring the yeasts up to room temperature.

Starter Feeder

• 1 c. warm water
• 1/2 c. sugar
• 3 T. instant potato flakes

add to starter, let stand on counter top 8 hours or overnight before making bread. Follow this feeder recipe every time you want to make more bread.

Basic Sourdough Bread

• 6 c. Flour
• 1 T salt
• 1/2 c. Sugar
• 1/2 c. oil
• 1 1/4 c. warm water
• 1 c. Starter

Mix all ingredients, knead on a floured surface for 5-10 minutes. Grease a large mixing bowl (I use PAM spray), and put dough into bowl, and cover the bowl with a wet dish towel. Let dough rise in a warm place overnight or all day (about 12 hours). Punch down and knead on a floured surface. Divid dough into 3 equal loaves, shape into loaf form, and place in greased loaf pans. Let rise 6-8 hours loosely covered. Bake at 350 ° F 25-30 minutes.

Notes:

• I use 3c. white flour and 3c. Whole Wheat.
• For the first rising, I like to put a layer of greased saran (plastic) wrap between the dough and the wet towel. The plastic wrap will keep your towel from getting all dough-covered. Cover the bowl loosely so that the moisture and air can still get in.
• These are for the larger 5″ X 9″ X 3″ 1.5-Quart Loaf Dish
• After using starter, pour 1c. into container and refrigerate. Discard any extra or feed it and share it with a friend.
• Store starter in refrigerator.
• feed starter when you are ready to make more bread or at least once a week.

The smell of fresh baked bread will bring your family running to your kitchen and invite them to linger and talk for a while. Making a loaf of sourdough bread may seem intimidating, and some recipes make it over-complicated.

Today I’m going to start out with instructions to make the starter. You will have to let the starter ferment for a week before you can make bread. Check back next Monday for the basic sourdough bread recipe.

Sourdough Starter

(first time)

• 1 c warm water
• 1/2 c sugar
• 1 package ( 2 1/4 t. dry yeast)
• 3 T instant potato flakes

Instructions:

Mix ingredients and let sit on the counter for two days. You should see bubbles form in the starter. Refrigerate 3-5 days, then feed starter (see directions below) and let sit out overnight before making bread.

Starter Feeder

• 1 c. warm water
• 1/2 c. sugar
• 3 T. instant potato flakes

add to starter, let stand on counter top 8 hours or overnight before making bread. Follow this feeder recipe every time you want to make more bread.

Other Notes:

Use a glass or plastic container for storing the starter and wooden or plastic spoons to stir with. Some say that if the starter comes in contact with stainless steel it will deactivate the yeasts. I have never experienced this, but I figured I would throw the warning out there.

This is one of my husband’s favorite Christmas snacks. I only make it when we have a large crowd because there is an incredible amount of sugar. This carmel popcorn ring will satisfy the sweet tooth in your family.

• 1/4 c butter
• 1/4 c oil
• 28 caramels
• 2 1/2 c mini marshmallows
• 10 cups popped popcorn
• 1/2 lb M & M’s
• 1/2 lb pecans

Melt butter, oil, carmels, and marshmallows in a double boiler. In a large bowl, mix popcorn, M&M’s and Pecans. Pour melted mixture over popcorn mixture. Stir to coat evenly.

Press mixture into a greased angel food cake pan.

Allow to cool before serving.

I come from a family of cooks, and when I say cooks, I mean GOOD cooks! I’m not sure that I got the gift, but at least I got a copy of the family recipe book.

Today’s cooking gem comes from that family recipe book. I have always loved these spicy little sandwiches. I remember my mom making them for special occasions, and family reunions. She did not make them often, but I certainly remember them.

I think these little sandwiches would be great for a superbowl party recipe.

• 8 or 10 Hoagy buns
• sliced ham
• sliced swiss cheese

spread

• 1 stick margarine
• 1 small onion, grated
• 3 T mustard (I like spicy brown mustard, it adds a little extra zip)
• 1T poppy seed
• 1T Worcestershire sauce

Heat ingredients and spread on both sides of hoagy buns. Add sliced ham and cheese. Wrap each sandwich in aluminum foil and place on tray in 350° for 15 minutes.

Serve warm.

The only way I would change this recipe would be to find a healthier substitute for margarine. Maybe you could reduce the amount of margarine, or substitute some with water. I never have, I’m just throwing out ideas.

When I am cooking for a potluck, I have two main criteria:

1. it’s fast (and/or easy)
2. I have all the ingredients on hand.

Friday I gave you the recipe for Hot Artichoke Spinach Dip. Every Monday for the rest of this year, I am going to be featuring some of my favorite party recipes. Today’s recipe is Cinnamon Sugar coated pecans.

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Preheat oven to 250° F.

In a small bowl, whip together egg white and water until frothy. stir in pecans until coated with egg white mixture.

In a separate bowl, mix together sugar, salt, and cinnamon.

Remove nuts from egg white mixture and toss in cinnamon sugar mixture until thoroughly coated.

Spread nuts on a greased cookie sheet, bake at 250° F for 1 hour, stirring every 15 minutes.

Advice and tips:

• Try using ziplock bags for the egg white mixture and the cinnamon sugar mixture. It makes the coating process much easier.
• try substituting vanilla for the water
• make a double batch, these will go QUICK!!!