'Tis the Season {Recipe: Sourdough Strawberry Scones}

Strawberry season is here! If you live in California, strawberry season is in full swing. I just picked up some Driscoll organic strawberries (not an ad, just a fan) from Watsonville, CA and they are fantastic right now. Strawberries are available year around, but I believe the strawberries taste better when purchased while they are in season. Be sure to check labels! The organic strawberries right next to the Driscoll ones were grown in Mexico. While these strawberries are fine, and I have purchased them before, it's nice to have more locally grown strawberries.

Sourdough Strawberry Scones

Adding sourdough discard gives the scones a nice flavor and texture. It doesn't add a very sour flavor, the baking soda mellows the sourdough's a bit. 

2-1/4 cups all purpose flour

1/3 cups sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 (1 stick) tablespoons cold butter, cubed

1 egg, plus another egg, beaten, for brushing on top of the scones before baking. 

1/2 cup milk, plus 2-3 tablespoons

1/2 cup sourdough discard

1 cup chopped strawberries (about 5-6 large strawberries)

Sparkling decorating sugar, optional

Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicon baking mat. Sift together flour, sugar, baking powder, baking soda, and salt into a medium size mixing bowl.  In a small bowl, whisk together egg and 1/2 cup milk. Pour egg mixture into the flour mixture and add sourdough starter and mix with a fork until just combined; fold in strawberries. If dough is too dry, add a little more milk a teaspoon at a time . Turn dough out onto a lightly floured surface and knead 10 turns. Flatten dough into a 3/4 inch thick disc and, using a large round biscuit cutter dipped in flour, cut as many possible from the disc; reform dough, handling as little as possible, and repeat cuts. Alternatively, flatten dough into 3/4 inch thick disc and cut into 8 wedges. Place cut dough onto prepared baking sheet, about 2 apart, then brush the tops with beaten egg, and sprinkle with sparkling sugar if using.  Bake 10-12 minutes. or until golden brown. 

Makes 10-12 round scones or 8 wedge shaped scones.

Lemon curd is an excellent accompaniment to these scones. I like this quick and easy microwave recipe from here: https://buttermilkbysam.com/mason-jar-microwave-lemon-curd/

Enjoy!

My Roots Are Showing Again! {Recipe: Fresh Strawberry Pie}

 

Anyone who hangs around this blog for any length of time will soon realize that strawberries are a favorite. I believe it's from my Oregon roots and it's been passed down to another generation, my kids love strawberries too! This recipe doesn't contain gelatin, so it is perfect for my vegetarian daughter. 

Fresh Strawberry Pie

1-9" pie crust, blind baked (I used the Sourdough Pie Crust found here: https://motheralwaystoldme.blogspot.com/2024/04/its-texture-thing-recipe-sourdough-   pie.html )

1-1/2 quarts fresh strawberries

3/4 cup sugar

1 cup water 

3 tablespoons corn syrup

1 teaspoon lemon juice

Use about 2/3 of the whole strawberries to cover the bottom of the pie crust. Take the remaining strawberries (there should be 12-14 strawberries) and chop them up. In a medium size sauce pan, add chopped strawberries and sugar. Bring mixture to a boil over medium heat, stirring frequently. In a small bowl, whisk together cornstarch and water; slowly add to the boiling strawberry sugar mixture. Reduce heat and continue to simmer until thickened, stirring constantly. Once thickened, stir in lemon juice and remove from. Pour mixture over strawberries in the pie crust and refrigerate until well chilled and set, about 3 hours. 

Serve on its own or with whipped cream. 

Makes 8 servings

Note: This pie looks the best the day it is made. It still tastes good after a couple of days, but the filling gets a bit cloudy.

Enjoy!

It's a Texture Thing {Recipe: Sourdough Pie Crust}

This sourdough pie crust has a lovely texture. The sourdough discard makes for a light, flaky, and a bit crispy crust. Initially I thought using discard might be a little too sour, but turns out to have a nice mellow flavor. It works well with sweet or savory pies. 

Sourdough Pie Crust

The key to making a flaky pie crust is making sure everything stays cold and being careful to not over work the dough. 

1 cup + 2 tablespoons all purpose flour

1/2 cup butter (1 stick), cold

2 teaspoons sugar

Pinch of salt

1/2 cup sourdough discard, cold

Ice cold water

In a medium size mixing bowl, whisk together flour, sugar, and salt; set aside. Cut butter into small cube and add to flour mixture. Using fingers, pinch and press together butter into flour mixture until  butter is well distributed with pea to chickpea size pieces of butter throughout. Using a fork, stir in sourdough discard until just combined. The dough is ready when it forms a shaggy dough and will comes together and hold. If the dough crumbly and won't hold together, it is too dry. Add ice cold water a teaspoon at a time until a shaggy dough is formed. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. 

Recipe yields a single 9" pie crust, double recipe if a double crust is needed. 

Directions for blind baking a single pie crust:

Roll out dough to a 1/8" thickness; place in a 9" pie pan.  Trim around dough around the pie pan to about a 1" to 1-1/2" over hang*, fold under along the rim and crimp. Add pie weights (I have a pie weight purchased from William Sonoma, but lining the crust with a round of parchment and fill with dry rice or dried beans to 2/3 full will work as well), then chill for 30 minutes. 

Preheat oven to 375ºF about 10 minutes before pulling pie crust from the fridge. Bake for 20 minutes, remove from oven, lift out pie weights, and prick the bottom with a fork. Return to oven and bake an additional 10-20 minutes, or until crust is golden brown. 

*Note: save the left over dough for other uses, like individual single pot pies. I had enough crust left to cover 2 pot pies made in ramekins.

Something to Be Proud Of {Recipe: Grandpa Dolph's Vanilla Ice Cream}

My father-in-law prided himself on his ice cream making ability. This is the 3rd ice cream recipe I have tried of his, the first two are his Coffee Ice Cream and Chocolate Ice Cream; both are in previous posts. He does have something to be proud of, every one we have tried has been delicious!  

Grandpa Dolph's Vanilla Ice Cream

This recipe is half of the original. Grandpa Dolph must have had a very large ice cream maker!

3 cups whole milk

1-1/2 cups sugar

1 tablespoon flour

1/4 teaspoon salt

4 eggs, well beaten

2 cups heavy cream

1 tablespoon vanilla

In a medium size mixing bowl, mix together well beaten egg, sugar, flour, and salt; set aside. In a medium size sauce pan, scald milk to almost boiling (best to use a thermometer and heat to about 200ºF), then slowly whisk into egg mixture (be sure to start very slowly to prevent cooking the egg). Cook mixture in a double boiler* over medium heat and stirring constantly until mixture thickens, but do not boil. Remove from heat, strain, and cool in fridge until well chilled, about an hour. Once mixture has chilled stir in the vanilla. Whip the heavy cream until stiff, then fold in ice cream mixture until well blended. Freeze according to your ice cream maker's instructions.** 

Makes about 3 pints of ice cream. 

*I don't have a double boiler, so I use a metal mixing bowl set on top of a medium sauce pan filled with about 2 inches of water. You want to make sure the water does not touch the bottom of the bowl. 

**I have a Cuisinart ice cream maker that makes 2 pints. It worked to process the 3rd pint after the first 2. 

Enjoy!

Mother Daughter Breakfast {Recipe: Strawberry Cream Cheese Stuffed French Toast for 2}

This recipe is for my daughter, it's one of her favorite ways to have French toast. She and I are the only ones in the family that like French toast this way, so it's perfect just for us!

Strawberry Cream Cheese Stuffed French Toast for 2

4 slices sandwich bread (if larger bread is used, this recipe would only make 1 serving)

4 tablespoons strawberry cream cheese spread

1 egg

1/4 cup milk

2 teaspoons maple syrup

pinch of salt

Powdered sugar

Fresh strawberries

Spread 2 slices of bread with 2 tablespoons cream cheese each (using frozen bread makes it easier to spread the cream cheese, especially if using a light white bread as shown), top with remaining two slices of bread and lightly press together; set aside. In a shallow bowl or pie plate, whisk together egg, milk, maple syrup and salt. Heat about a tablespoon of butter or cooking oil  a skillet or grill pan over medium-low heat. Dip cream cheese filled bread (if frozen bread, it should be thawed or mostly thawed) into the egg mixture, flip, making sure the bread is well coated with egg mixture. Place prepared bread in heated skillet or grill pan and cook until nicely browned, flip, and cook other side the same.  Dust with powder sugar and top with sliced fresh strawberries. Serve with warmed maple syrup.

Serves 2

Not an ad for Tillamook, we are just fans!

Enjoy!

Big and Beautiful {Recipe: Big Bakery Style Banana Nut Muffins}

Sometimes a standard muffin size just won't do. These muffins are just for those occasions when a big, beautiful bakery style muffins are in order, no trip to the bakery needed! 

Big Bakery Style Banana Nut Muffins

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 medium size bananas

1-1/2 cups whole or 2% plain yogurt

2 eggs

2/3 cup brown sugar

1 teaspoon vanilla

1/4 cup unsalted butter, melted and cooled

3/4 cup rough chopped pecans

Preheat oven to 375ºF. Grease a extra large 6 welled nonstick muffin tin (or standard 12 welled nonstick muffin tin for smaller muffins) with cooking spray. In a large mixing bowl, whisk together flour, baking soda, salt, and nutmeg; set aside. In a medium size mixing bowl, mash bananas with a fork or potato masher, then whisk in yogurt, eggs, brown sugar, and vanilla. Add banana mixture to flour mixture and stir together until just combined. Fold in butter, oil, and pecans until well combined, but be careful not to over mix. Divide the batter evenly among the muffin tins using an ice cream scoop or large spoon. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let muffins sit in pan for about 5-10 minutes, remove from muffin tin and cool completely on a cooling rack. 

Makes 6 extra large muffins or 12 standard size muffins

Enjoy!

The Occasional One {Recipe: Pancakes for One }

 

Occasionally there is only one person in our household who wants pancakes, this recipe is perfect for just those occasions! 

Pancakes for One

In a small bowl, stir together:
1/2 cup plain yogurt

1/4 teaspoon baking soda

In a small mixing bowl, whisk together:

1/2 cup flour

1 teaspoon sugar

1/4 teaspoon baking powder

pinch of salt

In another small bowl, whisk together:

1 egg

1 tablespoon water

1/2 teaspoon vanilla

Stir together egg and yogurt mixture, then add to flour mixture. Stir batter together until just combined, being careful to not over mix. Heat griddle or skillet over medium heat. Using an ice cream scoop, scoop batter and pour into preheated griddle or skillet. Cook until bubbles appear and golden brown on skillet side down, flip and cook until golden brown and pancake bounce back when pressed lightly in the center. 

Makes 4 small pancakes

Enjoy!

Looks Aren't Everything {Recipe: No-Knead Yeast Batter Bread}

This is not the prettiest loaf of bread, but it's quick and the perfect accompaniment to soup on a cold winter's day. 

No-Knead Yeast Batter Bread

1-1/4 warm water (105-115ºF)

1 tablespoon yeast

1/4 cup butter, melted and cooled, plus 1 tablespoon melted butter for top of baked loaf

2 tablespoons honey or sugar

2 teaspoons kosher salt

2-1/2 cups flour

In a stand mixer bowl, dissolve yeast in warm water. Add butter, honey or sugar, salt, and 2 cups of flour and mix (I used a dough hook, but beaters or paddle should work as well) on low for 1/2 minute, scraping the sides constantly. Increase speed to medium and mix for 2 more minutes, scraping down bowl occasionally. If you don't have a mixer and want a good arm workout, you can mix by hand by beating with 300 vigorous strokes. Stir in remaining 1/2 cup flour by hand until smooth. The mixture will be sticky. Scrap all the sides down, cover and let rise in a warm place* until double in bulk, about 30 minutes.

After dough has risen, stir down dough with 25 good strokes. Turn dough into a greased 9x5" bread pan, cover and let rise until double in bulk, about 40 minutes. About 1/2 way through 2nd rising, preheat oven to 375ºF. Once dough has risen, bake for 30-45 minutes, or until sounds hollow when tapped. Remove from oven and brush top of loaf with melted butter. Turn loaf out from pan and let cool on a cooling rack. 

Makes one loaf

*Note: I use the oven with the light on. The light provides enough warmth for proofing dough. 

Enjoy!

Better Late Than Never {Recipes: Graham Cracker Granola and Slow Cooker Chunky Apple Sauce}

Typically apple recipes are posted in the fall, but I like apple yogurt parfaits any time of year. Recently I purchased an apple yogurt parfait that came with a granola that tasted like it had graham crackers and apple pie spice in it. I didn't expect much from the granola that came with the parfait, but it turned out to be quite good. So, here is my version of this granola. 

Graham Cracker Granola

1/4 cup coconut oil. microwaved until just melted

1/4 cup maple syrup

2 tablespoons brown sugar

1 egg white, optional, but helps granola clump

2 cups rolled oats

4 graham cracker sheets, roughly crushed

2 tablespoons ground flax seed

3/4 cup pecan, rough chopped

1-1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice 

1/8 teaspoon ginger

pinch of salt

Preheat oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper; set aside. In a small mixing bowl, whisk together coconut oil, maple syrup, brown sugar, and egg white; set aside. In a large mixing bowl, stir together oats, graham crackers, flax seed and spices. Pour coconut oil mixture into the oat mixture bowl and stir together until well combined. Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely pan, then transfer to a airtight container. Can be stored up to 10 days at room temperature or in the freezer for longer storage.

Slow Cooker Chunky Apple Sauce 

This applesauce would be very good on pancakes along with toasted pecans and whipped cream as well. 

1-1/2 pounds Granny Smith Apples (4-5, depending on size of apples), peeled, cored, and cut in 1/4" slices

1 teaspoon lemon juice 

2 tablespoons brown sugar

2 tablespoons granulated sugar

1 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons butter, cut into small cubes

Place prepared apples into slow cooker an toss with lemon juice. In a small bowl, combine sugars and cinnamon, pour mixture over apples, and stir. Add vanilla and stir again. Dot the top of the apples with the butter. Cook on high for 2 hours. When apples are done cooking, give them a good stir. Apples should break apart into small chunks.

Variation: The above recipe can be used for slow cooker "fried" apples, just try to catch the apples before they start to break down and are still holding their shape. Start checking the apples at about 1-1/2 hours  

Enjoy!

Father-In-Law Approved {Recipe: Crock-Pot Beef Bourguignon}

This recipe comes from my mother-in-laws recipe box. She notated that my father-in-law liked this, but she didn't follow the instructions exactly. Unfortunately, she did not put what she did differently. The only change I made was omitting the white (pearl) onions because I did not have any on hand. 

Crock-Pot Beef Bourguignon

6 strips of bacon, cut into 1/2 inch pieces

3 pounds beef rump or chuck roast, cut into 1-1/2 inch cubes

1 large carrot, peeled and cut into about 1/4 inch slices

1 medium onion, sliced

1-1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons flour

1-10 ounce can condensed beef broth

1-1/2 cups Burgundy wine or red (Pinot Noir is a good choice)

1 tablespoon tomato paste

2 cloves of garlic, minced

1/2-1 teaspoon whole thyme (I used 1/2 teaspoon dried thyme and would use 1 teaspoon for fresh.)

1 whole bay leaf

1/2 pound white onions, peeled (I omitted)

1 pound fresh mushrooms, sliced

2 tablespoons butter

Cook bacon in a large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in Crock Pot. Add carrot and onion to skillet and brown. Season carrot mixture with salt and pepper, then stir in flour. Add broth, mix well and add to Crock-Pot. Then add cooked bacon, wine, tomato paste, garlic, bay leaf and onions (if using) to Crock-Pot. Cover and cook on low for 8 to 10 hours. Sauté mushrooms in 2 tablespoons butter and add to Crock-Pot about 1 hour before serving. 

Bon Appetit!