Make your own Sourdough English Muffins–why of course you can! These Sourdough English Muffins are stirred together with a large spatula using white whole wheat flour. The dough is then allowed to ferment for seven hours at room temperature. English Muffins are dry fried in a skillet over medium-low heat until they are totally cooked through. This dry frying gives them a crisp crust with a moist chewy center that English Muffins are known for. My family just loves them.
Sourdough is a fascinating world to get into and I love every minute of it. I decided to let this small container of starter in the fridge for 3 months, unfed, to show how resilient sourdough starter really is. Yesterday morning, I removed it from the fridge. This is what it looked like.
Briana Thomas has created this list of recipes featuring zucchini and yellow squash that is producing prolificacy in many backyard gardens. This list has been compiled from various THM bloggers and is a wonderful source for on-plan recipes.
Crusty Artisan Style Sourdough Bread with a hint of cinnamon and raisins is delightful toasted with just a bit of butter. This loaf was fermented for 5 hours at room temperature and than cold fermented for 2 days until I had time to bake it. Sourdough is very versatile and after fermenting at room temperature can be placed in the fridge for up to 3 days before baking. This loaf gave a very fragrant smell as it was baking.
This week’s featured produce item is Tomatoes. As you can tell by now, they are one of my favorite garden items. Crusty Artisan No-knead Sourdough Bread is the perfect showcase for this Bruschette. This side dish is very easy to make and is ready in about 15 minutes. You can also serve this as a main course by added crab or shrimp pieces to the tomato mixture just before broiling.
Tomatoes are very popular garden item and can be found in any color, shape, and size. My favorite tomatoes are Heirlooms or open-pollinated kinds. These tomatoes don’t always have the nicest shape but they have the most wonderful flavor and texture. Mortgage Lifter is one heirloom kind I plant every year. We love the meaty flesh and the wonderful flavor. You will also finds these kinds; Yellow Brandywine, Green Zebra, and Amish Paste Tomatoes in my garden. There are so many recipes to make using tomatoes and it is hard to pick out a favorite. This Salsa is a delightful addition to summertimes menus. It can be served with Baked Tostitos, Lavash Pitas, or as a condiment for meats.
Homemade ice cream is always a favorite and what flavor is better than Black Raspberry? This ice cream flavor bring back memories of a small dairy in my childhood years that made ice cream on the farm. Their Black Raspberry was the best. With this recipe I have tried to duplicate what I remember of my childhood favorite. I found this Cuisinart Ice Cream Freezer at a thrift store and I love it. It is very easy to use and very child friendly.
Having your ice cream mixture very cold will help it to freeze faster. Using Glycerin keeps the ice cream scoopable in the freezer if you have any leftover.
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Soften unflavored gelatin in water for 10 minutes. Heat until dissolved. Blend cottage cheese, cream and raspberry juice together until smooth. Wash eggs thoroughly before cracking. Add gelatin mixture, Gentle Sweet, coconut milk, eggs, salt, and glycerin. Blend until well combined. Freeze in a 1.5-quart table top ice cream freezer following manufacturer's instructions. Serves 6-8.
Using Glycerin will keep the ice cream scoopable in the freezer if you have any leftover.
You will find many more ice cream and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
This Red, White, and Blue Pie is just in time for July 4th picnics and cookouts. This dessert adds an elegant touch to a meal. The filling can also be made as a THM-FP and serves in individual parfait glasses for a special touch. Our blueberries are finally starting to get ready and I can’t wait to make this pie again.
Have you ever walked through your garden and came in with a basket of veggies and herbs? I love to make Herb Roasted Veggies to compliment a meal. Since we needed to plant later in the northern part of Pennsylvania where we now live my garden isn’t producing yet other than herbs. I served these Roasted Veggies with Blue-cheese Stuffed Hamburgers for our evening meal. My stoneware large bar pan is my favorite for roasting. I did add 2 sweet potatoes to the veggies for my husband and children. This meal is easy to make for a family and picky eaters can pick and choose which veggies they want to eat. You can use any mixture of veggies but to keep it in an S do not use any veggies with carbs such as sweet potatoes, carrots, regular potatoes.
This is a great time of the year when orchard begin to give of their bounty. Plums are a delicious tart/sweet fruit and we enjoy them picked ripe from the trees. This Plum Jam features four kitchen staple ingredients and has a wonderful flavor. I use unflavored gelatin in almost all of the jams I make and they store very well. The jam will need to be refrigerated to thicken. This evening I found my teenage son eating the jam from the jar by the spoonfuls! That’s just how good it is.
