Sourdough Day

It was a cold, rainy, frosty day here even though it was June. 

I already had the sourdough sponged to make Sourdough Tortillas. This recipe is from Vintage Remedies: Guide to Bread. These are easy and light. I can mix them in the morning and roll and bake just before supper. They have become our favorite tortilla recipe because of how light and tender they are. I usually use a Spelt-Prairie Gold-Natural White Flour mix for these. But sometimes I use some Barley too.

Using a French Rolling Pin, the tortillas are rolled directly on the counter top.

Using a cast iron skillet heated to medium, then lowering the temperature. See the air bubbles-they make the tortilla light.

I stack the tortillas on a cooling rack as they come off the pan.

Up close to see the air bubbles.

Our 37th anniversary was the next day, so I wanted a yummy dessert to put in Mr. Wonderful's lunch. The Sourdough Chocolate Cake also from Vintage Remedies: Guide to Bread looked like a healthier choice. It was easy to make and turned out light and moist.

The batter is mixed easily by hand in two steps.

Poured into the buttered pan, ready to bake. Look at the activity of the sourdough-all those bubbles!

I chose to just put a glaze on top.

The crumb is magnificent!

We also had Sourdough Waffles for breakfast the next morning. There were fresh strawberries from the garden for Mr. Wonderful's waffle.

Sourdough is yummy and healthy!

Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Pumpkin Cake

Oven 350°F

Cream together 1/3 cup softened butter and 2/3 cup honey

Mix in 3 eggs, 1 cup canned pumpkin, 1/2 cup applesauce and 2 tsp vanilla

In separate bowl mix together:
3 cups whole wheat pastry flour
3 tsp cinnamon
3 tsp allspice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mix dry ingredients into liquid ingredients. Pour into buttered 9" x 13"x 2" baking pan.

Bake for about 25-35 minutes until tests done with toothpick or cake tester.

Cool on rack. Frost with Cream Cheese Frosting.

Chopped pecans would be yummy in this cake too.

Recipe adapted from Sue Gregg's Eating Better Dessert Cookbook

Rich Chocolate Beet Cake

This cake is soooo good you won't need to encourage your family to eat their beets when you serve this.

Oven 350°F pre-heat
Spray  and dust or line with parchment paper 9" x 13" pan or 2-9" round pans

Pureed beets with coffee

Prep beets: Blend or puree cooked, skinned or canned beets to equal 2 cups. Pour 1/2 cup cold very strong coffee over the beets.

Mix dry ingredients together in mixer bowl:
2 1/2 cups whole wheat pastry flour
1 1/2 cups sugar
2/3 cup cocoa powder
1 tsp. sea salt
2 tsp. baking soda

Add All the other ingredients. Mix thoroughly–about 1 minute on low speed, scrape bowl, then 2 minutes on medium speed:
Beet puree
1 1/2 tsp. vanilla
4 eggs
1 1/2 cup oil

Pour into prepared pans. Bake for approximately 35-40 minutes. Cool 10 minutes,  then dump from pans onto cooling rack if desired. Cool completely before frosting.

Filled with Dark Chocolate Ganache
Frosted with Chocolate Buttercream Frosting

Dark Choclate Ganache

1 cup dark chocolate chips or chopped dark chocolate-place in metal or glass bowl and set aside.

Heat together on low until just beginnning to boil:
2/3 cup heavy cream
2 Tbsp. butter

Pour over dark chocolate. Let stand about 5 minutes to soften chocolate. Slowly stir until mixture is smooth.

To crumb coat cake. Immediately spread a small amount on all surfaces.

To glaze a cake. Pour over immediately or when only slightly cooled.

To use as filling. Set in refrigerator until partially set. Whip if desired. Spread filling using a butter knife.

Chocolate Buttercream Frosting

To frost a layer cake or 1/4 sheet (9" x 13") cake:

Soften 1/2 cup butter

Slowly beat 2 cups powdered sugar into softened butter.

Add 1/2 tsp. vanilla and pinch of sea salt.

Continue mixing in 1 cup powdered sugar.

Now add 1/3 to 1/2 cup cocoa powder.

Dribble in 1-2 Tbsp. milk or cream while mixing on low.

Slowly mix in another 1/2 cup powdered sugar.

Add more milk if needed to make spreadable. If too thin add a bit more powdered sugar.

Frost sides first, then the top.  I prefer to keep buttercream frosted cakes in the refrigerator.

Note: If you beat on high after adding cocoa the frosting will lighten in color.

Whole Wheat Carrot Cake with Cheesecake Filling

This recipe needs a delicious sounding gourmet name.

Start by making the Carrot Cake. Here is the recipe I used.

Use a spring-form pan and a cupcake pan with papers.

Spray or grease and flour lightly the spring-form pan.

Make the full recipe of the Carrot Cake. But first fill 12 cupcake papers half full. Pour the remainder of the batter into the prepared spring-form pan.

Bake until the cake tester or a toothpick comes out clean. Cool completely on a wire rack. Do not remove from the pan.

When completely cooled. Remove side of pan. Carefully split into two layers. I like to use a very long serrated bread knife for this. Lay the top layer aside. Cover to keep from drying out. Replace the side of pan.

Now you are ready to make the Cheese Cake filling.


Cheese Cake Filling

Beat 3 egg white stiff–set aside.

Mix 18 oz. softened cream cheese with 3/4 cup granulated sugar and 1 tsp. vanilla.

Fold in egg whites. Pour onto layer still in the spring-form pan.

Bake at 350°F for about 25 minutes. Immediately turn oven to 475°F. Remove pan and top with:

1 1/2 cups sour cream mixed with 3 Tbsp. granulated sugar and 1 tsp. vanilla. Bake for 5 minutes more at the hotter temperature.

Let cool on wire rack. When side of pan is room temperature, replace top layer. Place entire cake in refrigerator to finish cooling and setting up.

Frost and decorate top  and cupcakes with Cream Cheese Frosting.

Maple Chiffon Cake

This cake and frosting are light and fragrant.

One 10" tube pan. (Angel food cake pan.)

1. Beat 1 cup (about 8) egg whites with wire whisk. When foamy add 1/2 tsp. cream of tartar. Continue beating at high speed until very stiff. Transfer to a large glass or metal bowl.

2. In mixer bowl, beat:
2 1/2 cups flour (1/2 pastry whole wheat, 1/2 unbleached)
2 5/8 tsp. baking powder
1 tsp. salt
3/4 cup brown sugar

3. Add to mixer bowl in order, scrape bowl sides if needed. Mix well.
1/3 cup olive oil
1/2 cup real maple syrup
5 egg yolks
3/4 cup cold water

4. Pour batter over stiff egg whites. Fold gently.

5. Pour into ungreased pan. Bake at 350° for 1 hour. Cake should spring back when touched lightly. Invert and cool completely.

Golden Butter Frosting
1. Melt 1/2 cup unsalted butter in saucepan over low heat until golden brown. Remove from heat.

2. Place 4 cups powdered sugar in mixer bowl. Beat in butter. Add 1 tsp. maple flavoring. Blend in cream until spreading consistency, about 1/4 cup.

3. Frost top and sides of cooled cake.

100% Whole Wheat Carrot Cake

Oven 360° Makes 2-9” layers or 9” x 13”

Grate carrots-3 cups finely shredded.
Chop pecans if desired.
Grease and flour or spray pans.

In large mixer bowl add in the following order:

2 1/2 cups freshly ground whole wheat pastry flour
1 cup granulated sugar
6 Tbsp. fructose
3/4 tsp. Baking powder
1 tsp. Baking soda
1  1/2tsp. Cinnamon

Stir to mix the dry ingredients together.

Add:
4 large eggs
1 cup oil
1/4 cup cold water

Mix on medium speed for about 2 minutes. Add 1/3 cup chopped pecans if desired.

Bake at 360° for 40 minutes or until cake tester or toothpick comes out clean.

Cream Cheese Frosting
Make full batch if frosting tops and sides of cake. Make a half-batch if only frosting top of cake.

6-oz. Softened cream cheese
1/2 cup softened butter
2 tsp. Vanilla

Mix above. Gradually add 4 1/2 – 4 3/4 cups powdered sugar. Mix on medium.

Waldorf Chocolate Cake or Mayonnaise Cake

This is a family favorite from my Grandmother. Instead of eggs and oil you use mayonaise or Miracle Whip type salad dressing. It is very moist and yummy! I often asked for it for my birthday cake. Because you leave it in the pan, it is a great cake to take on picnics and to pot-lucks.

Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1 1/2 tsp. soda
1 1/2 tsp. baking powder
4 Tbsp. cocoa
1 cup cold water
1 cup salad dressing (mayonnaise or Miracle Whip)
2 tsp. vanilla



Mix and place in pan, 9” x 13” or 7” x 11”, that has been greased and floured. Bake about 35 minutes in a 350° oven.

Icing:

1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter

Combine and heat in a 2 qt. heavy pan. Stir continuously. Heat and boil 1 minute after boiling point is reached. Remove from heat. Stir until partially cooled and add 2 tsp. vanilla. Pour over cake while still in pan. Cut in squares when cool.

Gingerbread Cake

My son told me this was much better than my other Gingerbread recipes. It makes a full 9" x 9" cake.

Cream together:
1 egg
1 cup sorghum-This is molasses.
1/2 cup sugar
1/2 cup butter or lard

Add:
2 1/2 cups flour
1 tsp. ginger
2 tsp. cinnamon
then add:
1 cup hot water into which 2 tsp. baking soda has been dissolved.



Pour into prepared (spray with PAM or grease and flour) 9” x 9” pan.

Bake at 350° for 25-30 minutes.



Top with whipped cream and walnuts.