Sourdough Rye Bread ( 3 Day Sponge)

I made some real rye bread and even I was impressed with the results.

Sourdough Rye Bread (Sponge)

SPONGE:

2 cups Rye Flour

1 pkg dry Yeast (2 tsp)

1 TB Caraway Seeds

1 and 1/2 Cups Warm water

1 Onion coarsely chopped (optional)

If adding one chopped Onion, try tying it up in cheesecloth but remove after 24 hours. (This addition is included in a Rye Sour Starter but can be used in this sponge also. I threw it into the batter and sieved out the onions after 24 hours).(LB)

Mix ingredients until smooth cover with plastic wrap to hold in moisture. Allow to ferment 6 hours at least or up to 3 days- the longer the better.

DOUGH:

2 Cups Rye Flour

3-4 Cups Bread Flour

1 Cup Hot Water

1 Pkg or 2 tsp dry Yeast

1/4 Cup Molasses

1 Egg

1 TB Salt

3 TB Crisco or Veg. Oil

1 TB Caraway Seeds

I egg mixed with 1 TB milk for egg wash before baking

In a large bowl mix rye flour, hot water, yeast, molasses, egg, salt, Crisco, and caraway seeds into the sponge. Now add the bread flour a 1/2 cup at a time until it becomes shaggy and forms a wet ball. Now remove the ball and knead in the rest of the flour a small handful at a time, until dough is smooth and not quite so sticky. Yes, you will have a coating of dough on the counter.. don't panic.. : ) This usually takes at least 150 turns if not 200.

Now let rise in a greased bowl in a warm place until doubled or more in bulk. This make take 2 hours. Now turn bowl over and divide in half and knead out the bubbles, then form into 2 oval loaves and place on a baking sheet side by side or place in a greased 4.5" X 8.5" bread pan. Allow to rise until in inch or more above edge of pans. If you formed long loaves slash the bread at least 3 times before painting with the egg wash and baking in preheated 400 degree oven. Bake for 40 minutes, until nicely browned and hollow when bottom is tapped.

NOTE: This makes two large 30 ounce loaves but can be divided into 3 smaller loaves.

Melt Away Peanut Butter Fudge

1 LB or 4 cups Confectioners Sugar

1/2 Cup Milk

7 & 1/2 Ounce Jar Marshmallow Fluff

8 Ounces Peanut Butter

Mix and over medium heat bring to a boil the Confectioner's Sugar and milk. Let boil 2 & 1/2 minutes while stirring constantly.

Stir in the Marshmallow and Peanut Butter until smooth. Fudge appears a very pale tan color.

Pour into greased 9" X 9" or 7" X 10" dish and let cool on counter and then in fridge.

I usually cut into squares and cover with plastic wrap and leave in fridge.

Pumpkin Roll

1 Cup Pumpkin Puree

4 Eggs

3/4 Cup Sugar

1/2 tsp Salt

1 and1/4 Cup Flour

1 tsp Lemon Juice

1 tsp Baking Soda

1/2 tsp Cinnamon

1/4 tsp Ginger

1/8 tsp Cloves

1/2 cup chopped nuts (optional)


FILLING

1 Cup 10 X Sugar

4 TB Butter softened

8 Oz Cream Cheese

1/2 tsp Vanilla


Preheat oven to 350 degrees.

Grease a jelly roll pan and lay down a piece of parchment paper and let the short ends hang over to help lift out of pan after baking. If you want nuts sprinkle them on the paper, then set aside. Or sprinkle nuts on the batter.

Beat eggs 5 minutes! YES I said 5 minutes!
Stir to mix dry ingredients together before adding to eggs.

Spread out batter or just tip the pan until it's coated. It's VERY thin batter. Bake 15-20 minutes.

Get a clean dish towel and sprinkle it with lots of powdered sugar. Flip the cake over on the dish towel, peel off the paper and gently roll up the cake. and set aside while you make the filling.

Unroll cake, but try not to crack and break it. It will still be curly on ends. Spread on filling and re-roll cake. Wrap in plastic wrap and freeze if you want.

SWEET POTATO SOUP

I went shopping at Super Walmart yesterday, and I bought two huge sweet potatoes weighing 3 pounds altogether! Yes I'm make SWEET POTATO SOUP again today after work. I LOVE that soup with the "trinity" of veggies as the flavor base! My son Jesse and I don't eat enough veggies and this is one way I manage to get some into our bellies. Here's the recipe! SWEET POTATO SOUP 2-3 Sweet Potatoes, peeled and cubed 1". 1 Medium or large Onion chopped small 2-3 large Carrots chopped small 2-3 Stalks of Celery chopped small 2-3 Tb Canola Oil or Butter if you prefer 2-3 cans of Chicken Broth, according to how thick you like it. OR use Chicken Base and 6 to 7-8 Cups of water 1 clove of Garlic minced (I forgot to add this) 2 Chicken Bouillon Cubes (optional) Not necessary if using chicken base which is salty. 1/2- 3/4 tsp Mrs. Dash Original Salt and Pepper. Saute the onion, celery, carrots until softened, about 5-10 minutes. Then pour into to a large pot and add the cubed sweet potatoes, chicken broth (or) chicken base and water and seasonings. Let simmer for 30 or until the veggies are tender. Then let cool and puree all the veggies in some broth and stir into remaining broth. Remember make this recipe your own.. experiment. Add or take away stuff.

That Buttermilk Wedding Cake

I want to make that wedding cake into cupcakes very soon! I forgot to buy buttermilk and cake flour, although I can make my own cake flour by mixing all purpose flour with cornstarch. I also need some baking powder, butter and almond extract. Gee.. that's at least another 10 bucks! Sheesh!

Buttermilk Wedding Cake with Frosting

CAKE

1 Cup Butter or Margarine Softened.

3 Cups Sugar

4 Cups Cake Flour

1 tsp Baking Soda

2 tsp Baking Powder

1/4 tsp Salt

2 Cups Buttermilk

1 tsp Vanilla Extract

1/2 tsp Butter flavoring (I will omit this)

1/2 tsp Almond Extract

6 Egg Whites

Preheat oven to 350 degrees F. Grease and flour three 9" cake pans.

In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder and salt. Pour in Buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir.

In another bowl beat egg whites until stiff. Fold the egg whites into the cake batter. Divide batter between 3 pans. Bake for 20 minutes at 350 degrees, then lower to 300 degrees and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes remove from pans and continue cooling on racks.

NOTE: I want to try making cupcakes with this recipe. But I think it will make more than 24 cupcakes. I bet another 12 cupcakes can be made with the rest of the batter. I will try baking them for 15 minutes at 350 degrees and 10 minutes at 300 degrees.


FROSTING

1 Cup Shortening (Or half butter/half shortening)

4 Cups Confectioners Sugar

4 Tb Milk

1 and 1/2 tsp almond extract (or use vanilla or lemon extracts)

Combine all ingredients and beat on low speed with electric mixer until smooth and fluffy.

NOTE: I will use 1 tsp Almond Extract and 1 tsp Vanilla Extract)