Hollandaise Sauce for Two

Ingredients:
 2 egg yolks

Juice from about a ¼ lemon (about 1 tablespoon)

¼ cup of very hot melted butter (½ stick)

Pinch of salt

Pinch of cayenne pepper

Directions:

Whisk the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until nice and smooth. Continue whisking the egg yolk mixture as you slowly stream in the hot melted butter. Whisk constantly until it is well incorporated.

Heat sauce in microwave on high for 10 seconds, and then whisk again until creamy. Heat the sauce in the microwave one more time for an additional 15 seconds, whisk and serve.

Note: If the sauce starts to break/separate, whisk in 1 teaspoon of hot water and it will pull back together.

Enjoy!

Moist Sourdough Cranberry Muffins (Overnight Option)

Ingredients:

200 g all-purpose flour (1 1/2 cups)
1/2 tsp. baking soda
1/2 tsp fine sea salt
60 g sourdough starter (active sourdough starter or sourdough discard)
1/2 cup whole milk
115 g (8 tbsp.) unsalted butter, at room temperature (soft)
200 g (1 cup) granulated sugar
1 tsp. vanilla extract
Zest of 1 orange or the juice from 1 mandarin
2 large eggs
165 g (1 heaping cup) fresh or frozen cranberries, plus more for decoration
Extra sugar for dusting before baking

Directions:

1. Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.

2. Sift the flour, baking soda, and salt together in a small bowl; set aside.

3. Whisk the sourdough starter and milk together in a separate small bowl; set aside.

4. In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract, and zest/juice together. Add the eggs, one at a time, beating well after each addition.

5. Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.

6. Lightly toss the cranberries in flour to prevent them from sinking to the bottom of the muffins.

7. Fold the berries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).

7. Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don’t pop out during baking. Then dust the tops with a little granulated sugar.

8. At this point, you can bake right away or chill overnight, for 12+ hours.

9. To bake now: place the tin on the center rack and bake for 25-28 minutes.

10. To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.

11. Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don’t get soggy.

Sourdough Apple Bacon Fritters w/Maple Bourbon Glaze

This is an Enriched Bread Dough recipe to make eight fritters. If you need more you could easily double it. Bacon fat has been used to enhance the bacon flavor, but it could be replaced with an equal amount of butter.

This recipe is a 2-day process, but it is well worth the effort. You can adjust the timing to fit your schedule so you are not a kitchen slave.

Ingredients

For the dough:

• 250 grams flour (all-purpose) and more for dusting
• 115 grams of egg & full-fat milk (1 medium egg and enough milk to weigh 115 grams together)
• 40 grams sugar
• 28 grams bacon fat, cool (if you don't want bacon flavor, use butter instead)
• 100 grams recently fed sourdough starter (my starter is kept at 100% hydration)

For the apples:

• 2 big honey crisp apples (use any type of apple)
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• A smidgen of ground cardamom (optional)
• 1/2 teaspoon of salt
• 1 tablespoon butter
• 1/8 (15g) cup sugar (or more if you like it sweeter)
• 3 slices cooked bacon, chopped

For the glaze:

• 1/4 cup maple syrup
• 1¼ cups powdered sugar
• 1 tablespoon of milk
• Reserved syrup from cooking apples
• 2 tablespoons bourbon (optional)

Directions

DAY 1

9:00 AM

1. Weigh everything for the dough into a bowl and mix until roughly incorporated and cover the bowl.

2. Stretch and fold once an hour for a total of 4 sets over a 4 hour period. Add water or flour to adjust consistency.

1:00 PM

3. Cover the bowl and let the dough ferment for several hours, until it expands a bit and air bubbles form. Fluffy, not totally proofed.

4. While waiting, peel and core the apples, cut them into 1/2 inch cubes.

5. Melt butter in a saucepan, add the apples along with spices and sugar.

6. Cook, stirring for about 10 -12 minutes until the apples are a bit softer and the syrup thickens to coat the apple pieces. Drain the cooking juices (reserve for the glaze) Let cool and refrigerate.

4:00-5:00 PM (when the dough is ready)

7. Prepare a baking sheet with parchment paper generously dusted with flour and set aside.

8. Flour a bench surface and roll out the dough into a rectangle roughly 15"x10".

9. Scatter the apple pieces and bacon on the dough, press lightly and roll to form a log and then flatten the log with your hand so that it measures about 15"x5".

10. Cut the log into about 10 equal-sized slices. Then cut each slice in the opposite direction into about 3 pieces. Tuck in any apple or bacon pieces as needed. 

11. Scrunch everything back into a rough ball and stretch it out into a rough log tucking the apple and bacon pieces back into the dough. (use flour to stop it from sticking)

12. Once the log is formed, divide it into 8-10 pieces (you can decide how big or small)

13. Take one piece at a time, onto the palm of your hand and form the dough into a disk, tuck any loose apple pieces into the dough, and place it on the baking sheet lined with flour-dusted parchment.

14. Once done cover the baking sheet with a damp cloth or plastic wrap and place the tray in the refrigerator until bedtime. (Set a timer so you don't forget.)

15. Remove the baking tray from the refrigerator and set it on the counter for the final proof, overnight, 5-8 hours. When ready, they will look puffed up and the dough will be fluffier and softer.

DAY 2
7:00 AM

16. Place the baking tray back in the refrigerator to chill a bit while heating the oil and making the glaze.

17. Heat the oil in a deep-fryer to 375°F/190°C.

18. Mix syrup, sugar, milk, and reserved syrup from the cooked apples and bourbon with a whisk.

19. Drop one to two fritters at a time and fry turning (about 60-90 seconds per side) until done.

20. Remove from the hot oil using a slotted spoon and drain on a cooling rack over another baking sheet.

21. Drizzle the glaze over fritters while still warm.

Enjoy! 

Sourdough Bagels

This is a simple recipe for delicious sourdough bagels you can make in just a few hours, and an overnight ferment is totally optional. Make the timing fit into your schedule. Even though a few hours sounds like a lot of work, in reality, it only involves about an hour of actual work. The rest of the time is just letting the dough rest until its ready for the next step. This is the perfect way to spend a morning or afternoon making bagels while still having time to tend to other activities.

Yield: 8 Bagels

Total Time: 6-8 hours + cold ferment (Depends on long the dough needs to proof and if you want an overnight cold ferment.)

Ingredients:

• 100 grams of sourdough starter at 100% hydration (The starter should be recently fed, within the past few days, and it can be used cold from the refrigerator)
• 250 grams warm water (not hot, or it will kill the yeast) 
• 25 grams of sugar or honey
• 350 grams of bread flour
• 100 grams of whole wheat flour
• 10 grams of salt
• 2 tablespoons of molasses or pure sugar cane syrup (for boiling)

Optional if adding toppings:

• 1 egg white
• 1 tablespoon of water

See below for add-in ideas and steps.*

Directions:

• Mix the starter, water, and sugar, or honey in a large bowl. Cover and allow the mixture to bubble up then let it rest for 20 minutes.
  
• Add the bread flour, whole wheat flour, and salt to the starter mixture and mix until everything is incorporated. Shape the dough into a rough ball. The dough will be very stiff. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes before the first stretch and fold.
• Stretch and fold the dough every 30 minutes for a total of 2 hours. (See this video to learn how to stretch and fold the dough.)
• Cover the dough with a damp towel or plastic wrap and let it rise until doubled in size. In my tropical climate, it only takes a couple of hours. It can take as much as 4 to 6 hours to double. 
  
  
  
• Remove the dough from the bowl to a lightly floured work surface.
• Divide the dough into 8 equal pieces (about 100 to 105 grams each). Shape the dough pieces into smooth balls. Let them rest for 20 minutes on the work surface, covered with a damp towel or plastic wrap.
  
  
• Using your thumb or index finger, poke a hole through the center of each ball, then gently twirl the dough on your finger to stretch the hole about 1½ to 2 inches in diameter (each bagel will be about 3" in diameter). Place each of the bagels on a Silpat lined (or lightly oiled) baking sheet.
  
• Cover with a damp towel or plastic wrap and refrigerate for at least 1 hour. You can leave them up to 36 hours if you want. According to the baking master and educator, Peter Reinhart, and his recipe for New York Style Bagels with Sourdough. He says, "Once bagels are ready, place them, still covered with plastic or damp cloth, in the refrigerator and leave overnight or up to 36 hours. Do not skip the refrigeration step: it is necessary for flavor and texture development." I have successfully baked the bagels after a 15-hour cold ferment in the refrigerator and they were perfect.
• Arrange a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
• Preheat oven to 425°F/220°C and bring a large pot of water to a rapid boil with the molasses or sugar cane syrup.
  
• Boil the bagels, 3 or 4 at a time, for 1½ minutes on the first side. Then flip them over and boil for an additional minute.
  Transfer to the cooling rack set over a baking sheet and repeat with remaining bagels.
  
• If you want to add toppings, do so while the tops of the bagels are still damp. Mix one egg white with a tablespoon of water and gently brush the tops of the boiled bagels with the egg-white wash. Then sprinkle on the toppings of your choice. Consider sesame seeds, poppy seeds, flaked salt, ET, etc.  Here is a link to my ET (Everything but the) Bagel topping

• Transfer the bagels to the parchment-lined baking sheet and bake the bagels for 20-25 minutes until they turn a deep golden brown.  
• Remove the bagels to a cooling rack and allow them to cool completely before slicing.

* Bagel Add-in Ideas and Steps

• Jalapeño Cheddar Bagels
• Important note: Wear gloves to chop Jalapeño peppers, for the stretch and folds, and for the dough shaping.  
• 3 medium jalapeño peppers, de-seeded and diced.
• 115 grams (4 ounces) sharp cheddar cheese, grated, divided in half.
• Prepare the dough as indicated above.
• Gently fold in the diced jalapeños and ½ of the cheddar cheese into the dough during the first stretch and fold.
• Continue with the remaining instructions above.
• Add the reserved cheddar cheese to the tops of bagels during the last 10 minutes of baking.
• Cinnamon Raisin Bagels
• Add 6 grams (2 teaspoons) of ground cinnamon to the dry ingredients. 
• Prepare the dough as indicated above.
• While the dough is resting, soak 80 grams (½ cup) of raisins in warm water. 
• Drain the water from raisins and knead them gently into the dough during the first stretch and fold.
• Continue with the remaining instructions above. 
• Onion Bagels
• Add 1/3 cup chopped dehydrated onion to the starter, water, and sugar (or honey) in the first step.
• Continue with the remaining instructions above. 
• Asiago Cheese Bagels
• 170 grams (6 ounces) asiago cheese, grated and divided in half.
• Gently fold in half of the grated asiago cheese during the first stretch and fold.
• Continue with the remaining instructions above.
• Add the reserved asiago cheese to the tops of bagels during the last 10 minutes of baking.

Note: Bagels will keep for about 5 days in a plastic bag, or freeze them for up to 3 months. If you pre-slice, before freezing, they don't have to be completely thawed before toasting.

Sourdough English Muffins

Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-bought Bays and Thomas muffins we grew up eating. This is a 2-day process that can't be rushed, but they are so worth the effort. I like to start making these on a Saturday morning so we can have them ready for Sunday brunch!

Ingredients:

• 245 grams of milk (whole or 2% is recommended) (1 cup + 1 teaspoon)
• 120 grams of water (½ cup)
• 55 grams cold salted butter, cut into cubes (4 tablespoons)
• 75 grams of freshly feed and active sourdough starter (½ cup)
• 25 grams of raw, or brown sugar (2 tablespoons)
• 500 grams of bread flour (4 cups + 2 tablespoons)
• 7 grams (1¼ tsp) salt (1¼ teaspoon)
• Cornmeal for dusting (If you don't have cornmeal, use polenta)

Instructions:
The Day Before...
Early in the morning feed the Sourdough Starter

• Feed your starter using your normal method. I keep my starter at 100% hydration. This means I use equal parts of unfed starter, water, and rye flour as my preference. You can use your own flour preference to feed the starter. When the freshly fed starter has doubled and is nice and bubbly, you are ready for the next step. Mine usually takes 2 to 4 hours to reach its peak. 

Make the Dough

• Warm the milk, water, and butter together over low heat in a saucepan. You can also use a heat-safe container in the microwave, on high, for about 45 seconds; just long enough to melt the butter. Make sure the mixture is just lukewarm, or tepid before you mix it into the sourdough starter.
• Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
• Gradually add the flour and salt. Mixing with a dough whisk or a fork to form a rough dough, then finish by hand to ensure the flour is fully incorporated. Cover the bowl with a damp towel and let rest 30 minutes.
• After the dough has rested, gently work the dough into a semi-smooth ball, being careful to not over knead. This should only take about 15 to 20 seconds.

Bench-Rest 

• Cover the bowl with the damp towel and let the dough do a bulk rise until doubled in size, about 8-10 hours at 70 degrees F. (21C). I live in the warm tropics and my kitchen is much warmer than normal, so my bench-rest only takes about 6 to 8 hours.

Overnight Bulk Ferment 

• Once the dough is fully risen, cover the dough with a lightly oiled plastic wrap and store it in the refrigerator overnight.

The Next Day...

Shape

• In the morning, or whenever you can get back to it, remove the cold dough from the refrigerator onto a generously floured surface. Let the dough rest for about 30 minutes. Meanwhile, line a sheet pan with parchment paper and generously sprinkle cornmeal all over it the parchment. This will help prevent the dough from sticking.
  
• Dust the surface of the dough with flour and coat your hands with flour. Pat and stretch the dough into a rectangle about ½ inch thick. Cut rounds of dough about 2½ to 3 inches in diameter. If you don't have a ring to cut with, use the ring from a wide-mouth Mason jar or a straight-sided glass. Just make sure the glass wall isn't too thick. You should be able to get about a dozen rounds of dough. Place them onto the baking sheet that you dusted with the cornmeal. Sprinkle tops with more cornmeal.

Second Rise

• Cover the dough with a damp towel and let rest till puffy, about 60 to 90 minutes, depending on the temperature in your kitchen. Watch the dough, not the time.

Cook the muffins

• Pre-heat a large non-stick skillet, a cast iron griddle, or an electric griddle to medium heat. I use an electric griddle set to 325 to 350°F. If you use cast iron, give it plenty of time to preheat so that you get an even cook. Spread some butter over the skillet/griddle. If it sizzles and immediately burns, your temperature is too high. Lower it a bit. The butter should just melt and just barely sizzle. Place a few rounds of dough onto the cooking surface, leaving about an inch between the muffins. The muffins will rise as they cook, but they won't spread.
• Cook on one side for about 6 to 8 minutes, but check the bottom of the muffin after about 5 minutes to make sure the muffins are browning evenly. Adjust the heat if necessary. 
  
• Flip the muffins over and cook the other side for an additional 5-7 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently. If you want, you can use an instant-read thermometer. The internal temperature should be around 195°F.
• As the muffins are finished cooking, place them on a wire rack to cool. Continue cooking the remaining rounds.
• When ready to eat, split them open using a fork to pierce them halfway into the side of the muffin all the way around until you can gently pry them open.
• These muffins should stay fresh for a couple of days, stored in a plastic bag at room temperature. If you still have some left after 2 days, store them in the refrigerator.

Enjoy! ¡Buen Provecho!

This is an Emilie Raffa recipe that I adjusted for my preferences. The original recipe can be found in her book, Artisan Dough Made Simple sold on Amazon.

Tita's Light & Fluffy Cream Biscuits

Hot from the oven!

These biscuits are incredibly light and fluffy, and take just about 5 minutes to prepare the dough. The best part is you can make the biscuits ahead of time, flash freeze them, and then just bake a few whenever you need them.

Ingredients:

• 3 tablespoons (45 grams) melted butter
• 2 cups (250 grams) all-purpose flour, plus more for dusting the surface
• 1 tablespoon (15 grams) baking powder
• 1/2 teaspoon salt
• 1 tablespoon (15 grams) sugar
• 1 250 ml carton of cold heavy cream (about 1¼ cups) 
• 2 tablespoons of 7-Up, Sprite, Ginger Ale, or Club Soda

Directions:

• Preheat the oven to 425°F.
• Line a baking sheet with parchment paper.
• Melt butter in a small pot or microwave dish, and set aside.
• Sift two cups flour, the baking powder, salt and sugar into a large bowl. 
• Mix the soda beverage into the cold heavy cream.
• Gently fold the liquid into the flour working the dough as little as possible.
• Flour your work surface and turn the dough out onto the floured surface.
• Mound the dough into a ball and gently stretch it out using your hands. 
• Press it to a thickness of about 3/4 inch. 
• Cut into rounds about 2¼ inches in diameter without twisting the cutter, and place them on the baking sheet.
• Gather dough scraps and continue to make rounds.
• Generously brush the tops with the melted butter.
• Flash freeze them for later, or bake them for 12 to 15 minutes, until golden brown. Serve immediately.

Flash frozen biscuits ready for baking

The secret to keeping these biscuits light and fluffy is very cold cream and handling the dough as little as possible to prevent the development of gluten.

Makes 10-12 biscuits

If you are making these biscuits ahead of time, flash freeze them on the baking sheet and transfer them to a zip lock freezer bag until you need them. Add 3-5 minutes to the baking time when using frozen biscuits.

Buttermilk Biscuits - A McDonald's Copycat Recipe

Here is a simple recipe I found to replicate those light and tender biscuits served on the McDonald's breakfast menu. I did have to modify it just a bit to use real butter and my homemade Bisquick mix. The preparation time is only about 10 minutes if you have Bisquick and buttermilk on hand. 

Ingredients:

• 2 cups Bisquick baking mix (Don't have Bisquick? Make your own with this easy Bisquick recipe.)
• 2/3 cups buttermilk (Don't have buttermilk? Add 1/2 teaspoon of white vinegar to the milk and let it sit for about 30 minutes.)
• 2 teaspoons white sugar (Don't have sugar? I see a trip to the store in your future.)
• 1/4 teaspoon salt
• 2 tablespoons butter, melted and divided

Directions:

• Preheat oven to 450° F.
• In a medium size bowl, combine the Bisquick, buttermilk, sugar, salt and half of the melted butter. Mix until well blended. You will probably have to get a hand into the dough to mix it properly. I recommend only using one hand, so the other hand isn't too sticky for the next steps.
• Turn the dough out onto a floured surface and knead for about 30 seconds, or until the dough becomes elastic, but don't over knead the dough or you'll wind up with tough biscuits. 
• Roll the dough to about 3/4­inch thick and cut out the biscuits with a 3 ­inch cutter. I don't have a 3 inch cutter, so I use the ring from a Mason jar.
• Arrange the biscuits on an ungreased baking sheet, and bake for 10 to 12 minutes, or until the biscuits are golden on top and have doubled in height.
• Remove the biscuits from the oven and brush the tops with the remaining butter while they are still hot from the oven.
• Serve warm.

This should make about 8 biscuits. The first time I made these, I got 10 because I rolled them too thin. They were still light and delicious.

Thanks to Todd Wilbur and www.topsecretrecipes.com for the inspiration.

Old Fashioned Pancakes from Scratch

What a breakfast dilemma! No fruit, no cereal, only one egg, very little granola, but plenty of bread and milk. Since we only had 1 egg, french toast was not an option. We were also out of our trusty pancake mix, but we had some real maple syrup a friend brought down from Canada. Time to go shopping, but in the meantime we need something to eat for breakfast with our coffee. The only option when this happens is to go back to basics and make our own pancake batter.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/3 cups milk
• 1 large egg
• 1/8 teaspoon vanilla extract (optional)
• 3 tablespoons butter, melted

Directions:

• In a large bowl, sift together the flour, baking powder, salt and sugar.
• In another bowl, whisk together the milk, egg and melted butter.
• Make a well in the center of the dry ingredients.
• Gradually pour in the liquid, and mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup of batter for each pancake.
• Brown on both sides and serve hot.

I had forgotten how easy this recipe is, and the finished product is better than anything I've ever tasted from a packaged, and processed, pancake mix.

Yield: 8-10

Whole Wheat Blueberry Muffins with Sourdough Starter

Delicious Blueberry Muffins go great with a cup of coffee for breakfast or a snack.

This recipe turned out to be a happy accident today. I failed at my attempt to follow a recipe I found online. The original recipe called for twice the amount of sourdough starter. I used coconut oil instead of vegetable oil, and I think it adds a depth of flavor. So, now when you've run out of friends to share your sourdough starter with, and you're wondering what you can do with your excess, make a quick bread!

Ingredients:
2 egg
1 tsp vanilla
1/2 tsp salt
1/2 cup coconut oil
1 cup sourdough starter
2 cups whole wheat flour
2 tsp baking soda
1/2 cup raw sugar
1½ cup blueberries

Directions:
Preheat oven to 425°F.

Mix all the dry ingredients in small bowl with a fork. Mix all the wet ingredients in medium bowl until well incorporated. Gradually add the dry ingredients to the wet ingredients and blend. Fold in the blueberries and let the batter rest for a 3-5 minutes. The baking soda will interact with the acid in the sourdough starter and give a nice rise to the muffins.

Prepare the muffin pan by oiling the cups and dusting them with flour. You can also spray your muffin cups with Baker's Joy or other product with oil and flour in it,  Spoon the batter into the muffin cups. The cups should be about 3/4's full. If you use a standard 12-cup muffin pan, you should get a yield of 12 muffins.

Bake at 425 for about 20 minutes. The muffins are done when a toothpick comes out clean.

Let the muffins rest for about 8-10 minutes to make it easier to remove them from the pan.

Tita's Granola Mix

Ingredients:
3 cups rolled oats (uncooked)
½ cup shredded coconut (unsweetened)
½ cup sliced or chopped almonds
½ cup chopped pecans
½ cup sunflower seeds
½ cup chopped cashews
½ cup pumpkin or flax seeds
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1 cup dried cranberries
½ cup coconut oil
¼ cup maple syrup
¼ cup honey
¼ cup cane syrup

Directions:
Preheat oven to 250°F.

Mix all of the dry ingredients together, except for the cranberries. Add the oil and syrup to the mixture and toss well so that all the dry ingredients are thoroughly coated. Line two cookie sheets with parchment paper. Spread the mixture evenly over the parchment paper. Place the cookie sheets in the oven to bake. Every 15 minutes, toss the granola so that it cooks evenly. Bake for a total of 75 minutes, until everything is a golden brown. Allow to cool completely. Add dried cranberries and mix thoroughly. Store the granola in an airtight container.

Tips: Experiments with other sweeteners (agave, honey, raw or brown sugar), oils, seeds, nuts, spices and dried fruits. Honey and sugars may make the granola clump and it is easy to burn, so watch the temperature. Keep the ratio to about 6 cups of dried ingredients to 1 cup of wet ingredients for best results. Add dried fruits after the granola has cooled. Serve with yogurt or milk, with fresh fruit, or just eat it plain as a snack.

Sourdough Pancakes and Waffles - 2 Versions

We always have sourdough starter (masa madre) on hand because we bake bread frequently. I have two versions of Sourdough Pancakes. One produces a thin crepe like pancake, and the other produces a thicker fluffy pancake. Both have wonderful flavor, so it really is a matter of choice and how much prep time you want to invest.

Version 1 - Sourdough Pancakes - Overnight Method for Crepe "like" Pancakes.

This is a simple batter you can make up the night before, and it will be almost ready for your pancake, or waffles breakfast in the morning. When used for pancakes, this recipe give you some of the lightest crepe like pancakes you will ever taste. This batter recipe will yield about 20 to 22 pancakes, so you can easily cut the recipe in half when needed.

Ingredients: 

• ½ cup (1 stick) of butter
• 1 cup of milk
• 1¼ cup of recently fed sourdough starter (masa madre) 
• 1 teaspoon of salt
• 1 tablespoon of brown sugar packed
• 1½ cups of all purpose flour

Directions:

• The first step is to prepare the batter for fermenting
• Warm butter and milk together in a sauce pan until the butter is melted, or use the microwave on high for about 30 seconds. 
• Pour the mixture into a medium mixing bowl and let the mixture cool to room temperature.
• Stir the sourdough starter down to release the built up gases before measuring.
• When the milk and butter are cool, add the remaining ingredients and mix well.
• Cover mixing bowl tightly with plastic wrap and let the batter sit at room temperature overnight (8 to 14 hours).
• The next morning, preheat your griddle/skillet, or waffle iron. I usually put a teaspoon of coconut oil on my griddle to prevent the pancakes from sticking. When using a waffle iron, I use a non-stick spray, like baker's secret, or PAM.
• Remove the plastic wrap from the batter bowl, whisk in 2 large eggs and ¼ teaspoon of baking soda.
• Use the batter to make pancakes, whatever size you like, or pour ½ cup + of batter onto a hot waffle iron to bake for 3 to 5 minutes until golden and crisp.

Version 2 - Sourdough Pancakes - Quick Method for Fluffy Pancakes/Waffles.

If you have enough recently fed starter (masa madre), this is a batter you can mix up quickly in the morning for some thick and fluffy pancakes. This batter recipe will yield about 10 to 12 pancakes. They freeze well, so if you have leftovers, you can pop them in your toaster to re-heat. 

Ingredients:

• 2 cups flour
• 1 tablespoon of baking powder, plus 1 teaspoon more
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup  of recently fed sourdough starter
• 1½ cups milk
• 1 large egg beaten
• 1 teaspoon of vanilla, or other flavoring
• 2 tablespoons vegetable, or coconut oil

Directions:

• Whisk the dry ingredients in a large bowl (flour, baking powder, baking soda, sugar and salt).
• Mix the wet ingredients in a medium bowl (sourdough starter, milk, egg, flavoring and oil) until well combined.
• Add the wet ingredients to the dry ingredients and mix just until the batter is combined. 
• Spray a pancake griddle/waffle iron with cooking spray or grease well with butter. Heat the griddle to medium high, about 300-350 degrees.
• Pour 1/4 cup pancake batter on the hot griddle/waffle iron. 
• If making pancakes, cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• If making waffles, follow the baking instructions provided with your waffle iron.
• Serve warm with butter and syrup.

Waffle Iron Hashbrowns

We make hashbrown potatoes all the time on an old cast iron griddle. Yesterday I stumbled upon an interesting recipe on Pinterest that is very similar to the one I've created.

Here in Costa Rica, you don't just pop on over to the local grocery store and pick up some frozen shredded potatoes. Here, you shred your own potatoes, or you go without hashbrowns. This is my version of Waffle Iron Hashbrowns.

Ingredients:
• 2 cups freshly shredded potatoes
• 1 tablespoon of butter, melted
• 1 one egg
• 1½ teaspoons flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ to ½ teaspoon black pepper
• pinch of cayenne pepper

Directions:
Preheat the waffle iron to it's highest setting. Rinse the shredded potatoes thoroughly to remove as much starch as possible (this prevents them from becoming gummy). Blot the potatoes dry on a clean dish towel and set them aside.  In a medium size bowl, mix the egg with all the remaining ingredients. Add the shredded potatoes to the egg mixture and toss until the potatoes are well coated.

Spray the waffle iron with some non-stick spray and layer the potatoes evenly on the waffle iron.  Bake for a minimum of 10 minutes. If your timer on the waffle iron beeps before the baking time is up, ignore it, and pay attention to the steam escaping.  When the steam stops, the hashbrowns are done.


Carefully remove your finished waffle iron hashbrowns and enjoy!

Servings: 2

7-UP Sour Cream Biscuits

These biscuits are melt in your mouth goodness!

Ingredient:
2 cups bisquick (click to see recipe for Homemade Bisquick Mix)
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Directions:
Melt butter and pour it into a baking pan/cast iron skillet. Cut sour cream into the Bisquick with a fork, and then add the 7-up. Mix together and dump the dough onto a surface that has been generously floured with additional Bisquick mix. (Parchment paper will make clean up easy.) Pat out dough by hand or roll it out about 1 inch thick. The dough will be very soft. Divide the dough into about 8 or 9 pieces by hand, and gently shape them into round biscuits. As the biscuits are shaped, add them to the baking pan with the melted butter.

Bake at 450°F for about 12-15 minutes, until golden brown and enjoy.

Yield: 8-9 biscuits

Note: I have used any clear soda I happen to have on hand: 7-Up, Ginger Ale, Sprite, Fresca, etc.

Pico de Gallo Frittata

A Frittata is defined as an Italian style open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. This frittata recipe puts a Tex-Mex spin on the traditional Italian Omelet.

I came across a similar recipe on Pintrest that sounded intriguing, but as always, many of the ingredients are not to be found in Costa Rica. The original recipe called for pre-packaged Pico de Gallo and frozen diced hash brown potatoes. Both of which are items unheard of in Costa Rica. Ro-Tel diced tomatoes and peppers is part of my substitution, because I can get this here, even if it's not the Ro-Tel brand.

Ingredients:
2 tablespoon vegetable oil
2 cups finely diced potatoes (about 2 medium size)
½ cup fresh Pico de Gallo (see easy recipe here)
½ can Ro-Tel diced tomato & peppers (regular flavor - 10 ounce can)
8 eggs
½ cup finely shredded Monterrey Jack cheese or other mild white cheese
½ cup finely shredded Cheddar cheese
½ cup diced ham or pre-cooked bacon (optional)

Directions:
Soak the potatoes in cold water for a few minutes while preparing the Pico de Gallo. Rinse the potatoes well and pat dry on paper towels.

Heat the oven to 350 degrees F. Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potatoes and cook for about 5-7 minutes, until they are starting to get soft.

Beat the eggs, Pico de Gallo, Ro-Tel diced tomatoes and peppers, and cheese in a medium bowl with a fork or whisk. Pour the egg mixture over the potatoes and cook for 3 minutes or until the eggs are beginning to set.

Place the skillet in the oven and bake for 20-30 minutes (depending on the size of the eggs) or until the eggs are set. Cut the frittata into 6 wedges and serve.

Lara's Banana Bread

Ingredients:
3 large banana, mashed
1 large egg, beaten
2 tablespoons honey
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2 cups flour
1/2 teaspoon cinnamon

Directions:
Mash bananas, add melted butter, egg & sugar, mix well. Add remaining dry ingredients. Bake in a loaf pan @ 325 for 50 - 55 minutes.

Originally posted 1/08/10

Gallo Pinto

"Gallo Pinto" is a typical Costa Rican breakfast dish. It is generally accompanied by fried eggs, meat and sometimes with a side of fried ripe plantain (Platano Maduro).

Ingredients:
2 cups Rice (pre-cooked/leftovers)
1 cup Black Beans (pre-cooked/leftovers)
2 cloves Garlic minced
½ cup Onion diced
¼ cup Sweet Peppers diced
¼ cup Celery diced
Cilantro
Salsa Lizano
Tabasco

Saute garlic, onion, sweet peppers and celery in a large skillet. Add cooked rice and stir until throughly heated. Add beans (with or without broth) and stir until throughly heated. Add Salsa Lizano and Tabasco to taste and garnish with fresh chopped cilantro just before serving.

If you want to kick this up a notch, dice up whatever leftover meat, or chicken and saute it with the garlic, peppers and celery. Just a little bit of minced Jalapeño will push it over the top.

Serves: 4

Originally posted 11/10/07

Chorreadas (Costa Rican Corn Pancakes)

(español, ver mas abajo)

Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are different ways to prepare corn pancakes: sweet, plain, savory or cheesy. These are great for any meal; breakfast, lunch, dinner or as a side dish. It is typical to serve them with fresh sour cream, but they are delicious with lots of different toppings; refried beans, guacamole, and pico de gallo, just to name a few.

Sweet :
4 cups fresh corn
¼ cup milk or water
1 tsp. salt
¼ cup of favorite sweetener
Oil

Savory:
4 cups fresh corn
¼ cup milk or water
1 tsp. salt
2-4 garlic cloves, crushed
2 Tbsp. oregano
Oil

Cheesy:
4 cups fresh corn
1/4 cup milk or water
1 tsp. salt
¼ cup grated cheese
Oil

Plain:
4 cups fresh corn
1/4 cup milk or water
1 tsp. salt
Oil

Mix everything (except the oil) in a blender till smooth. Pour into a bowl and warm oil in a heavy or cast-iron pan on medium-high heat. Scoop out about 2 large spoonfuls into the pan and spread into a circle like pancakes. Reduce the heat to medium and let it brown lightly (about 2 minutes), flip it over and cook the other side until golden brown. Place the Chorreadas on a warm plate covered with a towel and keep making more till the batter is gone.

The great thing about the Chorreada is it can be made totally dairy-free, vegan and wheat-free.

Chorreadas (panqueques de maíz de Costa Rica)
Costa Rica Chorreadas son rápidos y fáciles de hacer, especialmente si usted tiene elote de maíz fresco. Hay diferentes maneras de preparar tortitas de maíz, dulce, sencillo, sabroso o con queso. Estos son ideales para cualquier comida, desayuno, almuerzo, cena o como guarnición. Es típico que los sirven con natilla fresca, pero son deliciosos, con unos otros ingredientes diferentes, frijoles refritos, guacamole y pico de gallo, sólo para nombrar unos pocos.

Dulce:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
¼ de taza de edulcorante favorito
aceite

Savory:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
2-4 dientes de ajo machacados
2 cucharadas. orégano
aceite

Queso:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
¼ taza de queso rallado
aceite

Sencillo:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
aceite

Mezclar todo (excepto el aceite) en una licuadora hasta que es liso. Vierta la mezcla en un tazón. Caliente el aceite caliente en una sartén o hierro fundido a fuego medio-alto. Saque unos 2 cucharadas grandes en la sartén y se extendió en un círculo como panqueques. Reducir el fuego a medio y dejar que se dore ligeramente (unos 2 minutos), darle la vuelta y cocine del otro lado hasta que estén doradas. Coloque el Chorreadas en un plato caliente cubierta con una toalla y seguir haciendo más hasta que la masa se ha ido.

La gran cosa sobre la Chorreada es que puede ser totalmente libre de lácteos, trigo y vegana.

Honey Bars

These in no way sound or look like anything special, but oh man are they yummy! I made these for a breakfast treat today. Everyone loved them. Nick even brought some of the guys from work home to have some (thanks for the warning Nick).

~Mary

Ingredients:

Honey Bars

3/4 c. oil

2 c. flour

1/4 c. honey

1/2 tsp. baking soda

1 c. sugar

1/2 tsp. salt

1 egg

1 tsp. cinnamon

Icing

1 c. powdered sugar

1 tsp. vanilla

A few drops of milk

Directions:

Mix the oil, honey, sugar and eggs together. Set aside, and mix the flour, baking soda, salt and cinnamon separately. Add dry ingredients to the first mixture. Mix well (it will be thick). Spread into a greased pan (I use a half-cookie sheet), and bake at 325 degrees for 15-18 minutes. Mix icing ingredients together; the consistency shouldn't be too thick, but not too runny either. I add the milk 1/4 tsp. at a time while stirring until I get it right. Ice while warm. Cut into squares after it has cooled. Then, place in pedestal cake stand, thereby, elevating it's 'fanciness.' Tastes great with a good cup of coffee...

Originally posted 9/18/08

Bekah's Zucchini Bread

Our granddaughter Rebekah, raised her own money to go to summer camp this year by selling baked goods. Here is her delicious recipe for Zucchini bread

Ingredients:
2 cups Zucchini, peeled and grated
3 eggs beaten until foamy
2 cups sugar (or 1 cup Splenda & 1 cup sugar)
1 cup oil
2 teaspoons vanilla
-----
3 teaspoons ground cinnamon
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Direction:
Mix the first 5 ingredients in a large bowl. Mix the dry ingredients together in another bowl, then add the dry ingredients to the wet mixture. Pour into 2 greased and floured bread pans. Bake for 1 hour at 325°.

Sourdough Cinnamon Pecan Rolls

Ingredients:

Dough
2 cups sourdough starter
1 small 5 ounce can of evaporated milk
1 large egg slightly beaten at room temperature
6 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
4 cups of all purpose flour

Cinnamon Sugar Topping
4 tablespoons melted butter
1/2 cup sugar mixed with 1 tablespoons ground cinnamon
1 cup pecan pieces

Directions:

Making Dough
Scald evaporated milk, remove from heat and stir in the butter until melted. Mix the milk and butter mixture with the sourdough starter and gradually add the egg, sugar, salt and half of the all purpose flour (2 cups). Mix well with electric mixer using the paddle attachment for a few minutes, then let it stand for 30 minutes so that all the flour is absorbed. Exchange the paddle attachment for the dough hook and knead in the remaining 2 cups of flour. Knead for at least 5 minutes. The dough will be moist, this is normal.

Place the dough into a well-oiled bowl and oil the top. Cover with a tea towel or plastic wrap and put it somewhere that it’s not drafty, between 65° and 85° F. and let it rise. Check it every 30 minutes and until it is about 1½ to 2 times its original size. Test the rise by pushing your finger into the dough about one-half to three-quarters of an inch. If the dough springs back and fills the hole within a minute or so, then it isn't finished with its first rise. If most of the indentation remains, you're ready to proceed to the next step.

Shaping and Baking
Push your closed fist gently into the middle of the dough all the way to the bottom of the container, then gently push the outside parts of the dough into hole you created in the middle. This is called ‘punching down’ the dough and serves to rearrange the gluten strands to encourage a proper second rise. Now dump the dough out of the bowl and on to the counter. Gently knead and stretch the dough on a lightly floured surface into a rectangular shape approximately 10"x 16". Brush the dough with the melted butter, and sprinkle with 2/3 of the cinnamon sugar. Top with pecans. Now gently roll the dough lengthwise into a cylindrical shape. Slice the dough with a dough cutter into rounds about 1¼ inch thick. Arrange the rounds so they are almost touching in a well-oiled baking pan.

Cover the rolls with a tea towel or plastic wrap that has been sprayed with Pam. Place the baking pan in a warm (65°-80° F) non-drafty place again for the second rise. This rising could take from 1½ to 3 hours depending on the room temperature and the dough. Expect sourdoughs to rise much more slowly than breads made with commercial yeasts.

Preheat the oven to 350° F. When the unbaked rolls are about two times their original size, it’s time to bake. Sprinkle the remaining cinnamon sugar over the top of the rolls and place them in the oven, on the center rack, to back for 30 minutes or until golden brown.

Rolls can be frosted with a powdered sugar glaze if desired.

Yield: 12 rolls

Originally posted 7/26/08